On Saturday, December 12, 2020 at 3:07:37 PM UTC-10, Bruce wrote:
> On Sat, 12 Dec 2020 16:25:32 -0800 (PST), dsi1
> > wrote:
>
> >On Saturday, December 12, 2020 at 2:17:47 PM UTC-10, Bruce wrote:
> >> On Sat, 12 Dec 2020 16:13:06 -0800 (PST), dsi1
> >> > wrote:
> >>
> >> >On Saturday, December 12, 2020 at 1:24:42 PM UTC-10, Bruce wrote:
> >> >> On Sat, 12 Dec 2020 14:49:23 -0800 (PST), dsi1
> >> >> > wrote:
> >> >>
> >> >> >On Saturday, December 12, 2020 at 11:03:16 AM UTC-10, wrote:
> >> >> >> On Saturday, December 12, 2020 at 2:55:15 PM UTC-6, dsi1 wrote:
> >> >> >> > On Saturday, December 12, 2020 at 5:31:21 AM UTC-10, wrote:
> >> >> >> > > https://i.postimg.cc/J7yy0LSm/Pearl-...-Soy-Sauce.jpg
> >> >> >> > >
> >> >> >> > > I fond this when I first moved into my house in 2016, as one small kitchen counter was covered with newspaper and then many bottles of soy sauce, many empty, some not so I moved them all to a new Kitchen Table that Dr Luo had bought for our kitchen and I put a note on them saying "Please put your soy sauce somewhere not on the kitchen counter." and people did, leaving some that stayed a long time.
> >> >> >> > >
> >> >> >> > > Of those I tried this one and liked it so I bought more at Seafood City and still do to this day! :-)
> >> >> >> > >
> >> >> >> > > John Kuthe...
> >> >> >> > I bought a bottle of Pearl River Dark soy sauce over a decade ago. The stuff is so dark that the inside of the glass bottle was stained. It was on a dusty shelf of an old Chinese store and it was dirt cheap. It had a thick consistency and tasted of molasses. I'd get some more but I haven't seen it in the stores nearby. My guess is that I can find it in Chinatown or at the Seafood City in Waipahu. If I do see a bottle, I'll grab that right away! Thanks!
> >> >> >> Funny thing is, it's make right here in the USA! And it is YUMMY! :-)
> >> >> >>
> >> >> >> Much better than La Choy anything, which are mostly just salt. :-(
> >> >> >>
> >> >> >> John Kuthe...
> >> >> >
> >> >> >I did not know that it was made in the US. Wherever it's made, they need a better distribution channel.
> >> >> >
> >> >> Or even better, no distribution channel at all:
> >> >> "Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Color,
> >> >> Potassium Sorbate (Preservative)."
> >> >
> >> >This is the reason I avoid reading labels. The dark soy sauce works great in cooking. Mostly, knowing the ingredients of things will mess with your mind and taste buds. OCD right? I'm assuming that's the case.
> >> >
> >> I can read labels, but I'm no soy sauce expert. This Korean chef is:
> >>
> >> "Chef Sohui Kim (and every other chef I spoke with) emphasizes that
> >> you should always look at the ingredient list before buying any soy
> >> sauce: "I grew up eating a lot of Korean food, so I grew up with the
> >> real stuff, but if something is made with a commercially produced,
> >> non-brewed soy sauce, you can tell the difference." Soy sauces that
> >> aren't brewed or naturally fermented often contain added sweeteners,
> >> artificial colors, and flavors as well as preservatives to keep them
> >> shelf stable. The resulting product tastes quite different from the
> >> real thing; Kim describes these as having an "aftertaste that is
> >> bitter and not very smooth," or is "sometimes too sweet.""
> >>
> >> <https://www.epicurious.com/expert-advice/best-soy-sauce-chefs-pick-article>
> >
> >I don't believe in experts. I believe in myself.
> And with those words, we can lay this discussion to rest
Your expert ain't telling me anything that I didn't already know. I don't have any problem with preservatives or added sweeteners. The only thing I care about is what a sauce tastes like. I am an expert on my own taste. Anybody that relies on the tastes of others can never be a great cook. They can, however, be a successful cook.