If you'd have told me when I was a child...
 

If you'd have told me when I was a child, that I'd positively adore a
plate of food which I'll describe, I'd have thought you were nuts.

In a 14" saute pan, add:
2-3 T peanut oil
1/4# bean sprouts
1/4# lean beef, cubed into 3/4" cubes
1/4# sliced mushrooms
1 bell pepper, chopped into ~ 1" cubes
4 good sized cloves of garlic, scion removed, and pressed or finely
minced.
One or two chilies, chopped into ~ 1/4" x 1/2" pieces

Saute/stir fry hot, then add your favorite soy sauce or tamari to
taste, reduce as needed, and serve.

I made this tonight. The meat was sirloin, the mushrooms were baby
portabellas. and the soy sauce was Kikkoman. I used one jalapeno, and
two might have been even better.

--Bryan

If you'd have told me when I was a child...
 

On Jul 28, 11:55*pm, Bryan > wrote:
> If you'd have told me when I was a child, that I'd positively adore a
> plate of food which I'll describe, I'd have thought you were nuts.
>
> In a 14" saute pan, add:
> 2-3 T peanut oil
> 1/4# bean sprouts
> 1/4# lean beef, cubed into 3/4" cubes
> 1/4# sliced mushrooms
> 1 bell pepper, chopped into ~ 1" cubes
> 4 good sized cloves of garlic, scion removed, and pressed or finely
> minced.
> One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> Saute/stir fry hot, then add your favorite soy sauce or tamari to
> taste, reduce as needed, and serve.
>
> I made this tonight. *The meat was sirloin, the mushrooms were baby
> portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> two might have been even better.
>
> --Bryan

Kikkoman is atrocious soy sauce. You might as well just mix a cup of
salt in a quart of water and put that on your food. Of course with
your penchant for oversalting food until it's basically salt-cured,
I'd imagine you'd use swill like Killoman! (and that was a total
Freudian typo, but I like it!)

How's your BP Bryan? Mine was 114/70 the other day. I think riding my
bicycle for exercise helps!

John Kuthe...

If you'd have told me when I was a child...
 

On Jul 29, 7:31*am, John Kuthe > wrote:
> On Jul 28, 11:55*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > If you'd have told me when I was a child, that I'd positively adore a
> > plate of food which I'll describe, I'd have thought you were nuts.
>
> > In a 14" saute pan, add:
> > 2-3 T peanut oil
> > 1/4# bean sprouts
> > 1/4# lean beef, cubed into 3/4" cubes
> > 1/4# sliced mushrooms
> > 1 bell pepper, chopped into ~ 1" cubes
> > 4 good sized cloves of garlic, scion removed, and pressed or finely
> > minced.
> > One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> > Saute/stir fry hot, then add your favorite soy sauce or tamari to
> > taste, reduce as needed, and serve.
>
> > I made this tonight. *The meat was sirloin, the mushrooms were baby
> > portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> > two might have been even better.
>
> > --Bryan
>
> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> salt in a quart of water and put that on your food. Of course with
> your penchant for oversalting food until it's basically salt-cured,
> I'd imagine you'd use swill like Killoman! (and that was a total
> Freudian typo, but I like it!)

It's true that it doesn't have a weird taste, but to equate it with
salt water--like the caramel colored salt water packets at takee-outee
joints is not correct. I do love salt though.
>
> How's your BP Bryan? Mine was 114/70 the other day. I think riding my
> bicycle for exercise helps!

It's fine. Last time it was 128/78. I will not live an ascetic life.
>
> John Kuthe...

--Bryan

If you'd have told me when I was a child...
 

On Jul 29, 8:31*am, John Kuthe > wrote:
> On Jul 28, 11:55*pm, Bryan > wrote:
>
>
>
>
>
> > If you'd have told me when I was a child, that I'd positively adore a
> > plate of food which I'll describe, I'd have thought you were nuts.
>
> > In a 14" saute pan, add:
> > 2-3 T peanut oil
> > 1/4# bean sprouts
> > 1/4# lean beef, cubed into 3/4" cubes
> > 1/4# sliced mushrooms
> > 1 bell pepper, chopped into ~ 1" cubes
> > 4 good sized cloves of garlic, scion removed, and pressed or finely
> > minced.
> > One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> > Saute/stir fry hot, then add your favorite soy sauce or tamari to
> > taste, reduce as needed, and serve.
>
> > I made this tonight. *The meat was sirloin, the mushrooms were baby
> > portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> > two might have been even better.
>
> > --Bryan
>
> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> salt in a quart of water and put that on your food. Of course with
> your penchant for oversalting food until it's basically salt-cured,
> I'd imagine you'd use swill like Killoman! (and that was a total
> Freudian typo, but I like it!)

Could be worse. Could be La Choy.

> How's your BP Bryan? Mine was 114/70 the other day. I think riding my
> bicycle for exercise helps!

Genetics helps. I salt the hell out of my food, never exercise, and
my BP is around 110/70 to 120/80 (depending on traffic to the
doctor's office).

Cindy Hamilton

If you'd have told me when I was a child...
 

On Jul 29, 8:08*am, Bryan > wrote:
> On Jul 29, 7:31*am, John Kuthe > wrote:
>
>
>
> > On Jul 28, 11:55*pm, Bryan > wrote:
>
> > > If you'd have told me when I was a child, that I'd positively adore a
> > > plate of food which I'll describe, I'd have thought you were nuts.
>
> > > In a 14" saute pan, add:
> > > 2-3 T peanut oil
> > > 1/4# bean sprouts
> > > 1/4# lean beef, cubed into 3/4" cubes
> > > 1/4# sliced mushrooms
> > > 1 bell pepper, chopped into ~ 1" cubes
> > > 4 good sized cloves of garlic, scion removed, and pressed or finely
> > > minced.
> > > One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> > > Saute/stir fry hot, then add your favorite soy sauce or tamari to
> > > taste, reduce as needed, and serve.
>
> > > I made this tonight. *The meat was sirloin, the mushrooms were baby
> > > portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> > > two might have been even better.
>
> > > --Bryan
>
> > Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> > salt in a quart of water and put that on your food. Of course with
> > your penchant for oversalting food until it's basically salt-cured,
> > I'd imagine you'd use swill like Killoman! (and that was a total
> > Freudian typo, but I like it!)
>
> It's true that it doesn't have a weird taste, but to equate it with
> salt water--like the caramel colored salt water packets at takee-outee
> joints is not correct. *I do love salt though.
>
>
>
> > How's your BP Bryan? Mine was 114/70 the other day. I think riding my
> > bicycle for exercise helps!
>
> It's fine. *Last time it was 128/78. *I will not live an ascetic life..
>
>
>
> > John Kuthe...
>
> --Bryan

We all gotta die somehow. I'll prefer not to die being blind and with
kidney failure though. ;-)

John Kuthe...

If you'd have told me when I was a child...
 

On Jul 29, 8:31*am, John Kuthe > wrote:

...

> Kikkoman is atrocious soy sauce.

What brand do you recommend?

> You might as well just mix a cup of
> salt in a quart of water and put that on your food. ...

Don't forget the caramel color.

Jerry
--
Engineering is the art of making what you want from things you can get.

If you'd have told me when I was a child...
 

On Jul 29, 8:08*am, Bryan > wrote:
> On Jul 29, 7:31*am, John Kuthe > wrote:
>
>
>
> > On Jul 28, 11:55*pm, Bryan > wrote:
>
> > > If you'd have told me when I was a child, that I'd positively adore a
> > > plate of food which I'll describe, I'd have thought you were nuts.
>
> > > In a 14" saute pan, add:
> > > 2-3 T peanut oil
> > > 1/4# bean sprouts
> > > 1/4# lean beef, cubed into 3/4" cubes
> > > 1/4# sliced mushrooms
> > > 1 bell pepper, chopped into ~ 1" cubes
> > > 4 good sized cloves of garlic, scion removed, and pressed or finely
> > > minced.
> > > One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> > > Saute/stir fry hot, then add your favorite soy sauce or tamari to
> > > taste, reduce as needed, and serve.
>
> > > I made this tonight. *The meat was sirloin, the mushrooms were baby
> > > portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> > > two might have been even better.
>
> > > --Bryan
>
> > Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> > salt in a quart of water and put that on your food. Of course with
> > your penchant for oversalting food until it's basically salt-cured,
> > I'd imagine you'd use swill like Killoman! (and that was a total
> > Freudian typo, but I like it!)
>
> It's true that it doesn't have a weird taste, but to equate it with
> salt water--like the caramel colored salt water packets at takee-outee
> joints is not correct. *I do love salt though.
>
>
>
> > How's your BP Bryan? Mine was 114/70 the other day. I think riding my
> > bicycle for exercise helps!
>
> It's fine. *Last time it was 128/78. *I will not live an ascetic life..

Do you know how much salt the body *needs* a day? About 200mg. All the
rest is wasted! And has deleterious effects on the body as almost all
excesses do.

John Kuthe...

If you'd have told me when I was a child...
 

On Jul 29, 8:17*am, Cindy Hamilton >
wrote:
> On Jul 29, 8:31*am, John Kuthe > wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 28, 11:55*pm, Bryan > wrote:
>
> > > If you'd have told me when I was a child, that I'd positively adore a
> > > plate of food which I'll describe, I'd have thought you were nuts.
>
> > > In a 14" saute pan, add:
> > > 2-3 T peanut oil
> > > 1/4# bean sprouts
> > > 1/4# lean beef, cubed into 3/4" cubes
> > > 1/4# sliced mushrooms
> > > 1 bell pepper, chopped into ~ 1" cubes
> > > 4 good sized cloves of garlic, scion removed, and pressed or finely
> > > minced.
> > > One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>
> > > Saute/stir fry hot, then add your favorite soy sauce or tamari to
> > > taste, reduce as needed, and serve.
>
> > > I made this tonight. *The meat was sirloin, the mushrooms were baby
> > > portabellas. and the soy sauce was Kikkoman. *I used one jalapeno, and
> > > two might have been even better.
>
> > > --Bryan
>
> > Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> > salt in a quart of water and put that on your food. Of course with
> > your penchant for oversalting food until it's basically salt-cured,
> > I'd imagine you'd use swill like Killoman! (and that was a total
> > Freudian typo, but I like it!)
>
> Could be worse. *Could be La Choy.

LaChoy isn't actually soy sauce. More like "pr0cess" tamari
>
> > How's your BP Bryan? Mine was 114/70 the other day. I think riding my
> > bicycle for exercise helps!
>
> Genetics helps. *I salt the hell out of my food, never exercise, and
> my BP is around 110/70 to 120/80 (depending on traffic to the
> doctor's office).

And a lot of folks BP isn't particularly sensitive to salt.
>
> Cindy Hamilton

--Bryan

If you'd have told me when I was a child...
 

John Kuthe wrote:
> Bryan > wrote:
>
>> ... the soy sauce was Kikkoman.
>
> Kikkoman is atrocious soy sauce.

It is the most popular brand in most US groceries. Do you have specific
other brands to recommend? I like to shop in ethnic stores and get
other brands of soy sauce or tamari but their labels are usually in
Chinese or Japanese. I'm illiterate in both so recommending brands is
problematic for me.

If you'd have told me when I was a child...
 

John Kuthe wrote:
> On Jul 29, 8:08 am, Bryan > wrote:
>> On Jul 29, 7:31 am, John Kuthe > wrote:
>>
>>
>>
>>> On Jul 28, 11:55 pm, Bryan > wrote:
>>
>>>> If you'd have told me when I was a child, that I'd positively
>>>> adore a plate of food which I'll describe, I'd have thought you
>>>> were nuts.
>>
>>>> In a 14" saute pan, add:
>>>> 2-3 T peanut oil
>>>> 1/4# bean sprouts
>>>> 1/4# lean beef, cubed into 3/4" cubes
>>>> 1/4# sliced mushrooms
>>>> 1 bell pepper, chopped into ~ 1" cubes
>>>> 4 good sized cloves of garlic, scion removed, and pressed or finely
>>>> minced.
>>>> One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>>
>>>> Saute/stir fry hot, then add your favorite soy sauce or tamari to
>>>> taste, reduce as needed, and serve.
>>
>>>> I made this tonight. The meat was sirloin, the mushrooms were baby
>>>> portabellas. and the soy sauce was Kikkoman. I used one jalapeno,
>>>> and two might have been even better.
>>
>>>> --Bryan
>>
>>> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
>>> salt in a quart of water and put that on your food. Of course with
>>> your penchant for oversalting food until it's basically salt-cured,
>>> I'd imagine you'd use swill like Killoman! (and that was a total
>>> Freudian typo, but I like it!)
>>
>> It's true that it doesn't have a weird taste, but to equate it with
>> salt water--like the caramel colored salt water packets at
>> takee-outee joints is not correct. I do love salt though.
>>
>>
>>
>>> How's your BP Bryan? Mine was 114/70 the other day. I think riding
>>> my bicycle for exercise helps!
>>
>> It's fine. Last time it was 128/78. I will not live an ascetic life.
>>
>>
>>
>>> John Kuthe...
>>
>> --Bryan
>
> We all gotta die somehow. I'll prefer not to die being blind and with
> kidney failure though. ;-)
>
> John Kuthe...

Just yesterday on the news, I heard an item about a study that refutes
the "salt is bad for you" concept - they said a recent study had found
no increase in longevity based on the amount of salt or lack thereof in
the diet.

IMHO, the culprit is processed food - it looses its flavor and thus they
put huge amounts of salt in it. Fresh food tastes better and requires
less salt. Again, IMHO, most normal, healthy folks who cook their own
food don't need worry about trying to avoid salting their food.

-S-

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 13:04:15 -0400, Steve Freides wrote:
>
> Just yesterday on the news, I heard an item about a study that refutes
> the "salt is bad for you" concept - they said a recent study had found
> no increase in longevity based on the amount of salt or lack thereof in
> the diet.
>
> IMHO, the culprit is processed food - it looses its flavor and thus they
> put huge amounts of salt in it. Fresh food tastes better and requires
> less salt. Again, IMHO, most normal, healthy folks who cook their own
> food don't need worry about trying to avoid salting their food.
>
> -S-

i'd say some folks are sensitive to it and some are not. be thankful if
you don't have to restrict your diet.

your pal,
blake

If you'd have told me when I was a child...
 

On 7/29/2011 8:31 AM, John Kuthe wrote:

>
> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
> salt in a quart of water and put that on your food. Of course with
> your penchant for oversalting food until it's basically salt-cured,
> I'd imagine you'd use swill like Killoman! (and that was a total
> Freudian typo, but I like it!)
>

I disagree; Kikkoman is fine and I buy it by the gallon. They also make
more than one variety, like low color, black etc.
--


James Silverton, Potomac

I'm *not*

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:

> John Kuthe wrote:
>> Bryan > wrote:
>>
>>> ... the soy sauce was Kikkoman.
>>
>> Kikkoman is atrocious soy sauce.
>
> It is the most popular brand in most US groceries. Do you have specific
> other brands to recommend? I like to shop in ethnic stores and get
> other brands of soy sauce or tamari but their labels are usually in
> Chinese or Japanese. I'm illiterate in both so recommending brands is
> problematic for me.

kikkoman isn't *that* bad. i like pearl river bridge (they describe what
you're probably used to as 'superior light soy sauce'). it's made in the
motherland, the great big china. it can be hard to find. i'm surprised
that it seems to have popped up at wal-mart:

<http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>

lee kum kee is pretty decent, but it has sugar in it, which makes me a
little leery. it tastes pretty good though:

<http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>

you should be able to find one or both at an asian market (or, i guess,
wal-mart).

but some would say neither should be compared to kikkoman as kikkoman is
japanese style and they are chinese:

<http://en.wikipedia.org/wiki/Soy_sauce#Types>

....but what the hay. we can all agree, though, that la choy is swill not
fit for human consumption. if it ain't brewed, it ain't shit.

your pal,
blake

If you'd have told me when I was a child...
 

blake murphy wrote:
>
> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>
> > John Kuthe wrote:
> >> Bryan > wrote:
> >>
> >>> ... the soy sauce was Kikkoman.
> >>
> >> Kikkoman is atrocious soy sauce.
> >
> > It is the most popular brand in most US groceries. Do you have specific
> > other brands to recommend? I like to shop in ethnic stores and get
> > other brands of soy sauce or tamari but their labels are usually in
> > Chinese or Japanese. I'm illiterate in both so recommending brands is
> > problematic for me.
>
> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
> you're probably used to as 'superior light soy sauce'). it's made in the
> motherland, the great big china. it can be hard to find. i'm surprised
> that it seems to have popped up at wal-mart:
>
> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>
> lee kum kee is pretty decent, but it has sugar in it, which makes me a
> little leery. it tastes pretty good though:
>
> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>
> you should be able to find one or both at an asian market (or, i guess,
> wal-mart).
>
> but some would say neither should be compared to kikkoman as kikkoman is
> japanese style and they are chinese:
>
> <http://en.wikipedia.org/wiki/Soy_sauce#Types>
>
> ...but what the hay. we can all agree, though, that la choy is swill not
> fit for human consumption. if it ain't brewed, it ain't shit.
>
> your pal,
> blake

I got a bottle of the Pearl River Bridge soy once and it was quite good.
Normally I just have a gal of Kikkoman and have never had an issue with
it, though I do tend to use soy sauce sparingly vs. the typical American
drowning the food in soy.

If you'd have told me when I was a child...
 

"Steve Freides" > wrote in message
...
> John Kuthe wrote:
>> On Jul 29, 8:08 am, Bryan > wrote:
>>> On Jul 29, 7:31 am, John Kuthe > wrote:
>>>
>>>
>>>
>>>> On Jul 28, 11:55 pm, Bryan > wrote:
>>>
>>>>> If you'd have told me when I was a child, that I'd positively
>>>>> adore a plate of food which I'll describe, I'd have thought you
>>>>> were nuts.
>>>
>>>>> In a 14" saute pan, add:
>>>>> 2-3 T peanut oil
>>>>> 1/4# bean sprouts
>>>>> 1/4# lean beef, cubed into 3/4" cubes
>>>>> 1/4# sliced mushrooms
>>>>> 1 bell pepper, chopped into ~ 1" cubes
>>>>> 4 good sized cloves of garlic, scion removed, and pressed or finely
>>>>> minced.
>>>>> One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>>>
>>>>> Saute/stir fry hot, then add your favorite soy sauce or tamari to
>>>>> taste, reduce as needed, and serve.
>>>
>>>>> I made this tonight. The meat was sirloin, the mushrooms were baby
>>>>> portabellas. and the soy sauce was Kikkoman. I used one jalapeno,
>>>>> and two might have been even better.
>>>
>>>>> --Bryan
>>>
>>>> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
>>>> salt in a quart of water and put that on your food. Of course with
>>>> your penchant for oversalting food until it's basically salt-cured,
>>>> I'd imagine you'd use swill like Killoman! (and that was a total
>>>> Freudian typo, but I like it!)
>>>
>>> It's true that it doesn't have a weird taste, but to equate it with
>>> salt water--like the caramel colored salt water packets at
>>> takee-outee joints is not correct. I do love salt though.
>>>
>>>
>>>
>>>> How's your BP Bryan? Mine was 114/70 the other day. I think riding
>>>> my bicycle for exercise helps!
>>>
>>> It's fine. Last time it was 128/78. I will not live an ascetic life.
>>>
>>>
>>>
>>>> John Kuthe...
>>>
>>> --Bryan
>>
>> We all gotta die somehow. I'll prefer not to die being blind and with
>> kidney failure though. ;-)
>>
>> John Kuthe...
>
> Just yesterday on the news, I heard an item about a study that refutes the
> "salt is bad for you" concept - they said a recent study had found no
> increase in longevity based on the amount of salt or lack thereof in the
> diet.
>
> IMHO, the culprit is processed food - it looses its flavor

[Pet Peeve: the word is LOSE. Or in this case, loses. Not Loose.]

I agree about processed foods. But then again, I enjoy cooking. Still,
there is no scientific proof that salt causes high blood pressure, kidney
problems or blindness (never heard the blindness thing before!) Food
without salt is bland to the point of being boring. This is not to say I
advocate putting salt on something before you ever taste it. I cook with
salt and offer salt at the table. I do expect people to taste the food
before dumping salt on it.

Jill

If you'd have told me when I was a child...
 

blake murphy wrote:
>
> kikkoman isn't *that* bad.

My wife prefers it. Years ago when I first joined Price Club since
purchased by Costco I got Kikkoman soy and teryaki by the gallon. The
gallon of soy lasted me years.

> i like pearl river bridge (they describe what
> you're probably used to as 'superior light soy sauce'). it's made in the
> motherland, the great big china. it can be hard to find. i'm surprised
> that it seems to have popped up at wal-mart:
>
> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>
> lee kum kee is pretty decent, but it has sugar in it, which makes me a
> little leery. it tastes pretty good though:
>
> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>
> you should be able to find one or both at an asian market (or, i guess,
> wal-mart).

Thanks. I'll remember those brand names.

> but some would say neither should be compared to kikkoman as kikkoman is
> japanese style and they are chinese:
>
> <http://en.wikipedia.org/wiki/Soy_sauce#Types>

Maybe the reason my wife prefers Kikkoman is she perfers the light
types. I have tried the heavy stuff and liked it better but I never
learned the brand names to be able to get it consistently.

If you'd have told me when I was a child...
 

"James Silverton" > wrote in message
...
> On 7/29/2011 8:31 AM, John Kuthe wrote:
>
>>
>> Kikkoman is atrocious soy sauce. You might as well just mix a cup of
>> salt in a quart of water and put that on your food. Of course with
>> your penchant for oversalting food until it's basically salt-cured,
>> I'd imagine you'd use swill like Killoman! (and that was a total
>> Freudian typo, but I like it!)
>>
>
> I disagree; Kikkoman is fine and I buy it by the gallon. They also make
> more than one variety, like low color, black etc.
> --
>
>
> James Silverton, Potomac
>
I don't use enough soy sauce to care much about what brand it is. I checked
the cupboard. I have both soy and teriyaki and they're Kikkoman brand...
one of them is even "low sodium".

Jill

If you'd have told me when I was a child...
 

jmcquown wrote:
> "Steve Freides" > wrote in message
> ...
>> John Kuthe wrote:
>>> On Jul 29, 8:08 am, Bryan > wrote:
>>>> On Jul 29, 7:31 am, John Kuthe > wrote:
>>>>
>>>>
>>>>
>>>>> On Jul 28, 11:55 pm, Bryan > wrote:
>>>>
>>>>>> If you'd have told me when I was a child, that I'd positively
>>>>>> adore a plate of food which I'll describe, I'd have thought you
>>>>>> were nuts.
>>>>
>>>>>> In a 14" saute pan, add:
>>>>>> 2-3 T peanut oil
>>>>>> 1/4# bean sprouts
>>>>>> 1/4# lean beef, cubed into 3/4" cubes
>>>>>> 1/4# sliced mushrooms
>>>>>> 1 bell pepper, chopped into ~ 1" cubes
>>>>>> 4 good sized cloves of garlic, scion removed, and pressed or
>>>>>> finely minced.
>>>>>> One or two chilies, chopped into ~ 1/4" x 1/2" pieces
>>>>
>>>>>> Saute/stir fry hot, then add your favorite soy sauce or tamari to
>>>>>> taste, reduce as needed, and serve.
>>>>
>>>>>> I made this tonight. The meat was sirloin, the mushrooms were
>>>>>> baby portabellas. and the soy sauce was Kikkoman. I used one
>>>>>> jalapeno, and two might have been even better.
>>>>
>>>>>> --Bryan
>>>>
>>>>> Kikkoman is atrocious soy sauce. You might as well just mix a cup
>>>>> of salt in a quart of water and put that on your food. Of course
>>>>> with your penchant for oversalting food until it's basically
>>>>> salt-cured, I'd imagine you'd use swill like Killoman! (and that
>>>>> was a total Freudian typo, but I like it!)
>>>>
>>>> It's true that it doesn't have a weird taste, but to equate it with
>>>> salt water--like the caramel colored salt water packets at
>>>> takee-outee joints is not correct. I do love salt though.
>>>>
>>>>
>>>>
>>>>> How's your BP Bryan? Mine was 114/70 the other day. I think riding
>>>>> my bicycle for exercise helps!
>>>>
>>>> It's fine. Last time it was 128/78. I will not live an ascetic
>>>> life.
>>>>> John Kuthe...
>>>>
>>>> --Bryan
>>>
>>> We all gotta die somehow. I'll prefer not to die being blind and
>>> with kidney failure though. ;-)
>>>
>>> John Kuthe...
>>
>> Just yesterday on the news, I heard an item about a study that
>> refutes the "salt is bad for you" concept - they said a recent study
>> had found no increase in longevity based on the amount of salt or
>> lack thereof in the diet.
>>
>> IMHO, the culprit is processed food - it looses its flavor
>
> [Pet Peeve: the word is LOSE. Or in this case, loses. Not Loose.]

Agreed - typing too fast - or should that be to fast? :)

> I agree about processed foods. But then again, I enjoy cooking.
> Still, there is no scientific proof that salt causes high blood
> pressure, kidney problems or blindness (never heard the blindness
> thing before!) Food without salt is bland to the point of being
> boring. This is not to say I advocate putting salt on something
> before you ever taste it. I cook with salt and offer salt at the
> table. I do expect people to taste the food before dumping salt on
> it.
> Jill

The study I heard about, at least the report I heard, wasn't specific.
It could be that salt does raise blood pressure but that that type of
higher blood pressure turns out not to have longevity implications - or
any of a thousand other interpretations, I suppose.

-S-

If you'd have told me when I was a child...
 

Trader Joe's (if one is handy) has a Japanese-produced low sodium soy sauce
which is really quite good -- nice deep soy flavor without that
overwhelming shot of saltiness which, let's face it, is usually what soy
sauce is all about.

--- Posted via news://freenews.netfront.net/ - Complaints to ---

If you'd have told me when I was a child...
 

"Hackmatack" > wrote in message
...
> Trader Joe's (if one is handy) has a Japanese-produced low sodium soy
> sauce
> which is really quite good -- nice deep soy flavor without that
> overwhelming shot of saltiness which, let's face it, is usually what soy
> sauce is all about.
>
> --- Posted via news://freenews.netfront.net/ - Complaints to
> ---

If you call 100 miles "handy" sure. Sorry, no Trader Joes nearby. And I
did say I don't use much soy sauce, but you didn't bother quoting my reply.

Jill

If you'd have told me when I was a child...
 

"Pete C." > wrote in message
.com...
>
> blake murphy wrote:
>>
>> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>>
>> > John Kuthe wrote:
>> >> Bryan > wrote:
>> >>
>> >>> ... the soy sauce was Kikkoman.
>> >>
>> >> Kikkoman is atrocious soy sauce.
>> >
>> > It is the most popular brand in most US groceries. Do you have
>> > specific
>> > other brands to recommend? I like to shop in ethnic stores and get
>> > other brands of soy sauce or tamari but their labels are usually in
>> > Chinese or Japanese. I'm illiterate in both so recommending brands is
>> > problematic for me.
>>
>> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
>> you're probably used to as 'superior light soy sauce'). it's made in the
>> motherland, the great big china. it can be hard to find. i'm surprised
>> that it seems to have popped up at wal-mart:
>>
>> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>>
>> lee kum kee is pretty decent, but it has sugar in it, which makes me a
>> little leery. it tastes pretty good though:
>>
>> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>>
>> you should be able to find one or both at an asian market (or, i guess,
>> wal-mart).
>>
>> but some would say neither should be compared to kikkoman as kikkoman is
>> japanese style and they are chinese:
>>
>> <http://en.wikipedia.org/wiki/Soy_sauce#Types>
>>
>> ...but what the hay. we can all agree, though, that la choy is swill not
>> fit for human consumption. if it ain't brewed, it ain't shit.
>>
>> your pal,
>> blake
>
> I got a bottle of the Pearl River Bridge soy once and it was quite good.
> Normally I just have a gal of Kikkoman and have never had an issue with
> it, though I do tend to use soy sauce sparingly vs. the typical American
> drowning the food in soy.

"Typical American drowning the food in soy?" That's a rather strange
statement. I'm American and I don't particularly like soy sauce. I had to
look in the cupboard to find out what brand I have. I sure don't drown
everything I cook in it... not even rice. But you should know that from
reading the recipes I post here.

Jill

If you'd have told me when I was a child...
 

On 7/29/2011 8:05 AM, blake murphy wrote:
> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>
>> John Kuthe wrote:
>>> > wrote:
>>>
>>>> ... the soy sauce was Kikkoman.
>>>
>>> Kikkoman is atrocious soy sauce.
>>
>> It is the most popular brand in most US groceries. Do you have specific
>> other brands to recommend? I like to shop in ethnic stores and get
>> other brands of soy sauce or tamari but their labels are usually in
>> Chinese or Japanese. I'm illiterate in both so recommending brands is
>> problematic for me.
>
> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
> you're probably used to as 'superior light soy sauce'). it's made in the
> motherland, the great big china. it can be hard to find. i'm surprised
> that it seems to have popped up at wal-mart:
>
> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>
> lee kum kee is pretty decent, but it has sugar in it, which makes me a
> little leery. it tastes pretty good though:
>
> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>

I was raised on shoyu and never really paid it much attention to which
was the most tastiest. It's like saying which is the best ketchup - who
cares? OTOH, while going through some cheap shoyu, I stumbled upon the
LKK Premium and noticed it right off. Boy is it tasty! It has a deep and
rich taste and yet mellow and not too salty. It's so good - makes me
happy to be alive! Anyway, I like it. Hoo boy, it's Chinese style too
and I've always pretty much stuck with the Japanese stuff. Inexplicable. :-)

>
> you should be able to find one or both at an asian market (or, i guess,
> wal-mart).
>
> but some would say neither should be compared to kikkoman as kikkoman is
> japanese style and they are chinese:
>
> <http://en.wikipedia.org/wiki/Soy_sauce#Types>

Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
of people however don't care for it's saltiness. The most popular brand
here would be Aloha shoyu. I prefer it over Kikkoman too. Aloha
developed it's process of rapid shoyu production in the second half of
the 40's by breaking down the soy bean mash with industrial acids and
the rest is history. It's probably how most soy-sauce is made these days.

>
> ...but what the hay. we can all agree, though, that la choy is swill not
> fit for human consumption. if it ain't brewed, it ain't shit.
>
> your pal,
> blake

If you'd have told me when I was a child...
 

dsi1 wrote:

> I was raised on shoyu and never really paid it much attention to which was
> the most tastiest. It's like saying which is the best ketchup - who cares?
> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
> taste and yet mellow and not too salty. It's so good - makes me happy to
> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
> always pretty much stuck with the Japanese stuff. Inexplicable. :-)

Ever heard the stories about Chinese soy sauce made from human hair?

Bob

If you'd have told me when I was a child...
 

"dsi1" > wrote in message
...
> On 7/29/2011 8:05 AM, blake murphy wrote:
>> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>>
>>> John Kuthe wrote:
>>>> > wrote:
>>>>
>>>>> ... the soy sauce was Kikkoman.
>>>>
>>>> Kikkoman is atrocious soy sauce.
>>>
>>> It is the most popular brand in most US groceries. Do you have specific
>>> other brands to recommend? I like to shop in ethnic stores and get
>>> other brands of soy sauce or tamari but their labels are usually in
>>> Chinese or Japanese. I'm illiterate in both so recommending brands is
>>> problematic for me.
>>
>> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
>> you're probably used to as 'superior light soy sauce'). it's made in the
>> motherland, the great big china. it can be hard to find. i'm surprised
>> that it seems to have popped up at wal-mart:
>>
>> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>>
>> lee kum kee is pretty decent, but it has sugar in it, which makes me a
>> little leery. it tastes pretty good though:
>>
>> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>
> I was raised on shoyu and never really paid it much attention to which was
> the most tastiest. It's like saying which is the best ketchup - who cares?
> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
> taste and yet mellow and not too salty. It's so good - makes me happy to
> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
> always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>
>>
>> you should be able to find one or both at an asian market (or, i guess,
>> wal-mart).
>>
>> but some would say neither should be compared to kikkoman as kikkoman is
>> japanese style and they are chinese:
>>
>> <http://en.wikipedia.org/wiki/Soy_sauce#Types>
>
> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot of
> people however don't care for it's saltiness. The most popular brand here
> would be Aloha shoyu. I prefer it over Kikkoman too. Aloha developed it's
> process of rapid shoyu production in the second half of the 40's by
> breaking down the soy bean mash with industrial acids and the rest is
> history. It's probably how most soy-sauce is made these days.
>
>>
>> ...but what the hay. we can all agree, though, that la choy is swill not
>> fit for human consumption. if it ain't brewed, it ain't shit.
>>
>> your pal,
>> blake
>
People can be pretty picky about their ketchup. I prefer Heinz but Hunts is
fine too. I don't know about store brands. Ketchup is not usually that
expensive for me to want to save on buying the store brand. I have tried
some very expensive ketchups though that were horrible. Some tasted just
like plain tomato paste.

I didn't grow up eating soy sauce. My mom never made any Asian food unless
it was from a can. I don't think we even had any soy sauce in our house. I
am not overly fond of it. I do like tomato beef and that calls for some soy
sauce. I just buy whatever is gluten free.

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 22:44:53 -1000, dsi1 > wrote:

> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
> of people however don't care for it's saltiness.

That would be me too. I've never understood the hooha about certain
brand names that are bandied about here. I happen to have a bottle of
Pearl River Bridge light soy in the cupboard at the moment, but it's
not a go-to brand for me. What I like better is dark soy and the
brand of the moment in my cupboard is Kimlan. Like you, I prefer
Chinese soy sauce over Japanese.

--

Today's mighty oak is just yesterday's nut that held its ground.

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 02:02:40 -0700, "Bob Terwilliger"
> wrote:

> dsi1 wrote:
>
> > I was raised on shoyu and never really paid it much attention to which was
> > the most tastiest. It's like saying which is the best ketchup - who cares?
> > OTOH, while going through some cheap shoyu, I stumbled upon the LKK
> > Premium and noticed it right off. Boy is it tasty! It has a deep and rich
> > taste and yet mellow and not too salty. It's so good - makes me happy to
> > be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
> > always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>
> Ever heard the stories about Chinese soy sauce made from human hair?
>
No.

--

Today's mighty oak is just yesterday's nut that held its ground.

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 19:58:53 +0000 (UTC), Hackmatack wrote:

> Trader Joe's (if one is handy) has a Japanese-produced low sodium soy sauce
> which is really quite good -- nice deep soy flavor without that
> overwhelming shot of saltiness which, let's face it, is usually what soy
> sauce is all about.

well, i like salt and refuse to buy a 'lower sodium' version of anything.
(but my blood pressure is low-normal and last i remember my blood levels of
sodium were low as well.)

your pal,
blake

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 02:02:40 -0700, Bob Terwilliger wrote:

> dsi1 wrote:
>
>> I was raised on shoyu and never really paid it much attention to which was
>> the most tastiest. It's like saying which is the best ketchup - who cares?
>> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
>> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
>> taste and yet mellow and not too salty. It's so good - makes me happy to
>> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
>> always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>
> Ever heard the stories about Chinese soy sauce made from human hair?
>
> Bob

god no. let me guess - glenn beck or rush limbaugh?

your pal,
blake

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 06:47:11 -0700, sf wrote:

> On Fri, 29 Jul 2011 22:44:53 -1000, dsi1 > wrote:
>
>> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
>> of people however don't care for it's saltiness.
>
> That would be me too. I've never understood the hooha about certain
> brand names that are bandied about here. I happen to have a bottle of
> Pearl River Bridge light soy in the cupboard at the moment, but it's
> not a go-to brand for me. What I like better is dark soy and the
> brand of the moment in my cupboard is Kimlan. Like you, I prefer
> Chinese soy sauce over Japanese.

ah, i was trying to remember kimlan (for regular soy, though) and failed.
it's good, too.

your pal,
blake

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 23:20:13 -0500, Sqwertz wrote:

> On Fri, 29 Jul 2011 05:31:35 -0700 (PDT), John Kuthe wrote:
>
>> Kikkoman is atrocious soy sauce.
>
> Finally, you actually said something worthwhile.
>
> It is terrible stuff. Even their tamari is only marginally better. I
> rarely use soy sauce but when I do, it's Kimlan (low salt) or Pearl
> River Bridge.
>
> -sw

i was wondering when you'd chime in, steve.

your pal,
blake

If you'd have told me when I was a child...
 

blake murphy > wrote:
> On Fri, 29 Jul 2011 19:58:53 +0000 (UTC), Hackmatack wrote:
>
>> Trader Joe's (if one is handy) has a Japanese-produced low sodium soy sauce
>> which is really quite good -- nice deep soy flavor without that
>> overwhelming shot of saltiness which, let's face it, is usually what soy
>> sauce is all about.
>
> well, i like salt and refuse to buy a 'lower sodium' version of anything.
> (but my blood pressure is low-normal and last i remember my blood levels of
> sodium were low as well.)
>
> your pal,
> blake

My experience with "low-sodium" versions of things has been pretty dismal.
That's why this TJ brand was a nice surprise. It's pleasant to realize, at
least, that soy sauce can be something more than liquid salt.

--- Posted via news://freenews.netfront.net/ - Complaints to ---

If you'd have told me when I was a child...
 

On 7/29/2011 11:02 PM, Bob Terwilliger wrote:
> dsi1 wrote:
>
>> I was raised on shoyu and never really paid it much attention to which was
>> the most tastiest. It's like saying which is the best ketchup - who cares?
>> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
>> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
>> taste and yet mellow and not too salty. It's so good - makes me happy to
>> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
>> always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>
> Ever heard the stories about Chinese soy sauce made from human hair?
>
> Bob
>
>

I have heard about this. I suppose protein is protein but I draw the
line at soy sauce made from executed criminals. :-)

If you'd have told me when I was a child...
 

On 7/29/2011 11:03 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 7/29/2011 8:05 AM, blake murphy wrote:
>>> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>>>
>>>> John Kuthe wrote:
>>>>> > wrote:
>>>>>
>>>>>> ... the soy sauce was Kikkoman.
>>>>>
>>>>> Kikkoman is atrocious soy sauce.
>>>>
>>>> It is the most popular brand in most US groceries. Do you have specific
>>>> other brands to recommend? I like to shop in ethnic stores and get
>>>> other brands of soy sauce or tamari but their labels are usually in
>>>> Chinese or Japanese. I'm illiterate in both so recommending brands is
>>>> problematic for me.
>>>
>>> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
>>> you're probably used to as 'superior light soy sauce'). it's made in the
>>> motherland, the great big china. it can be hard to find. i'm surprised
>>> that it seems to have popped up at wal-mart:
>>>
>>> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>>>
>>> lee kum kee is pretty decent, but it has sugar in it, which makes me a
>>> little leery. it tastes pretty good though:
>>>
>>> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>>
>> I was raised on shoyu and never really paid it much attention to which was
>> the most tastiest. It's like saying which is the best ketchup - who cares?
>> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
>> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
>> taste and yet mellow and not too salty. It's so good - makes me happy to
>> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
>> always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>>
>>>
>>> you should be able to find one or both at an asian market (or, i guess,
>>> wal-mart).
>>>
>>> but some would say neither should be compared to kikkoman as kikkoman is
>>> japanese style and they are chinese:
>>>
>>> <http://en.wikipedia.org/wiki/Soy_sauce#Types>
>>
>> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot of
>> people however don't care for it's saltiness. The most popular brand here
>> would be Aloha shoyu. I prefer it over Kikkoman too. Aloha developed it's
>> process of rapid shoyu production in the second half of the 40's by
>> breaking down the soy bean mash with industrial acids and the rest is
>> history. It's probably how most soy-sauce is made these days.
>>
>>>
>>> ...but what the hay. we can all agree, though, that la choy is swill not
>>> fit for human consumption. if it ain't brewed, it ain't shit.
>>>
>>> your pal,
>>> blake
>>
> People can be pretty picky about their ketchup. I prefer Heinz but Hunts is
> fine too. I don't know about store brands. Ketchup is not usually that
> expensive for me to want to save on buying the store brand. I have tried
> some very expensive ketchups though that were horrible. Some tasted just
> like plain tomato paste.

You're probably right about some people favoring one brand of ketchup. I
just buy whatever is on sale. Mostly, I just use it for cooking.

>
> I didn't grow up eating soy sauce. My mom never made any Asian food unless
> it was from a can. I don't think we even had any soy sauce in our house. I
> am not overly fond of it. I do like tomato beef and that calls for some soy
> sauce. I just buy whatever is gluten free.


Let's face it, shoyu is kinda weird tasting and is made from weird funky
fermented stuff. :-)
>
>

If you'd have told me when I was a child...
 

On 7/30/2011 3:47 AM, sf wrote:
> On Fri, 29 Jul 2011 22:44:53 -1000, > wrote:
>
>> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
>> of people however don't care for it's saltiness.
>
> That would be me too. I've never understood the hooha about certain
> brand names that are bandied about here. I happen to have a bottle of
> Pearl River Bridge light soy in the cupboard at the moment, but it's
> not a go-to brand for me. What I like better is dark soy and the
> brand of the moment in my cupboard is Kimlan. Like you, I prefer
> Chinese soy sauce over Japanese.
>

I have a bottle of Pearl River Bridge Dark that's taking way too long to
use up. It was really cheap but it doesn't taste much like soy sauce and
has a distinctive molasses taste. Mostly I use it to darken sauces and
stews - it's more like food coloring than soy sauce. :-)

I used to make chicken boiled in a mixture of light and dark soy sauce
and ginger and sugar which would be a good way to finish off that
bottle. You can re-use the sauce that the chicken is boiled in many
times and it's pretty much the easiest and fastest way to cook a chicken
- once you get the sauce made.

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 08:50:05 -1000, dsi1 > wrote:

> On 7/30/2011 3:47 AM, sf wrote:
> > On Fri, 29 Jul 2011 22:44:53 -1000, > wrote:
> >
> >> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
> >> of people however don't care for it's saltiness.
> >
> > That would be me too. I've never understood the hooha about certain
> > brand names that are bandied about here. I happen to have a bottle of
> > Pearl River Bridge light soy in the cupboard at the moment, but it's
> > not a go-to brand for me. What I like better is dark soy and the
> > brand of the moment in my cupboard is Kimlan. Like you, I prefer
> > Chinese soy sauce over Japanese.
> >
>
> I have a bottle of Pearl River Bridge Dark that's taking way too long to
> use up. It was really cheap but it doesn't taste much like soy sauce and
> has a distinctive molasses taste. Mostly I use it to darken sauces and
> stews - it's more like food coloring than soy sauce. :-)

I like dark soy because it's a lot less salty than regular & light and
because it's so dark I don't need to use much for color either. I
happen to like molasses, so if I noticed it - I wouldn't be put off.
>
> I used to make chicken boiled in a mixture of light and dark soy sauce
> and ginger and sugar which would be a good way to finish off that
> bottle. You can re-use the sauce that the chicken is boiled in many
> times and it's pretty much the easiest and fastest way to cook a chicken
> - once you get the sauce made.

Do you ever put hoi sin in the marinade? (of course you'd use
scallion, grated ginger and garlic too) I even add molasses! LOL

--

Today's mighty oak is just yesterday's nut that held its ground.

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 12:18:55 -0400, blake murphy
> wrote:

>On Fri, 29 Jul 2011 23:20:13 -0500, Sqwertz wrote:
>
>> On Fri, 29 Jul 2011 05:31:35 -0700 (PDT), John Kuthe wrote:
>>
>>> Kikkoman is atrocious soy sauce.
>>
>> Finally, you actually said something worthwhile.
>>
>> It is terrible stuff. Even their tamari is only marginally better. I
>> rarely use soy sauce but when I do, it's Kimlan (low salt) or Pearl
>> River Bridge.
>>
>> -sw
>
>i was wondering when you'd chime in, steve.
>
>your pal,
>blake

How good can it be, it's made in China, it doesn't appear to have a
web site, and it's sold at Walmart:
http://www.walmart.com/ip/Pearl-Rive...fl-oz/10532648

I think Kikkoman makes a consistantly superiour product to any of
those imports with questionable heritage.

If you'd have told me when I was a child...
 

On Sat, 30 Jul 2011 08:22:55 -1000, dsi1 > wrote:

>On 7/29/2011 11:03 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On 7/29/2011 8:05 AM, blake murphy wrote:
>>>> On Fri, 29 Jul 2011 16:38:40 +0000 (UTC), Doug Freyburger wrote:
>>>>
>>>>> John Kuthe wrote:
>>>>>> > wrote:
>>>>>>
>>>>>>> ... the soy sauce was Kikkoman.
>>>>>>
>>>>>> Kikkoman is atrocious soy sauce.
>>>>>
>>>>> It is the most popular brand in most US groceries. Do you have specific
>>>>> other brands to recommend? I like to shop in ethnic stores and get
>>>>> other brands of soy sauce or tamari but their labels are usually in
>>>>> Chinese or Japanese. I'm illiterate in both so recommending brands is
>>>>> problematic for me.
>>>>
>>>> kikkoman isn't *that* bad. i like pearl river bridge (they describe what
>>>> you're probably used to as 'superior light soy sauce'). it's made in the
>>>> motherland, the great big china. it can be hard to find. i'm surprised
>>>> that it seems to have popped up at wal-mart:
>>>>
>>>> <http://www.walmart.com/ip/Pearl-River-Bridge-Light-Soy-Sauce-16.9-fl-oz/10532648#Ingredients>
>>>>
>>>> lee kum kee is pretty decent, but it has sugar in it, which makes me a
>>>> little leery. it tastes pretty good though:
>>>>
>>>> <http://www.amazon.com/Lee-Kum-Kee-Premium-16-9-Ounce/dp/B001FB6BA6>
>>>
>>> I was raised on shoyu and never really paid it much attention to which was
>>> the most tastiest. It's like saying which is the best ketchup - who cares?
>>> OTOH, while going through some cheap shoyu, I stumbled upon the LKK
>>> Premium and noticed it right off. Boy is it tasty! It has a deep and rich
>>> taste and yet mellow and not too salty. It's so good - makes me happy to
>>> be alive! Anyway, I like it. Hoo boy, it's Chinese style too and I've
>>> always pretty much stuck with the Japanese stuff. Inexplicable. :-)
>>>
>>>>
>>>> you should be able to find one or both at an asian market (or, i guess,
>>>> wal-mart).
>>>>
>>>> but some would say neither should be compared to kikkoman as kikkoman is
>>>> japanese style and they are chinese:
>>>>
>>>> <http://en.wikipedia.org/wiki/Soy_sauce#Types>
>>>
>>> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot of
>>> people however don't care for it's saltiness. The most popular brand here
>>> would be Aloha shoyu. I prefer it over Kikkoman too. Aloha developed it's
>>> process of rapid shoyu production in the second half of the 40's by
>>> breaking down the soy bean mash with industrial acids and the rest is
>>> history. It's probably how most soy-sauce is made these days.
>>>
>>>>
>>>> ...but what the hay. we can all agree, though, that la choy is swill not
>>>> fit for human consumption. if it ain't brewed, it ain't shit.
>>>>
>>>> your pal,
>>>> blake
>>>
>> People can be pretty picky about their ketchup. I prefer Heinz but Hunts is
>> fine too. I don't know about store brands. Ketchup is not usually that
>> expensive for me to want to save on buying the store brand. I have tried
>> some very expensive ketchups though that were horrible. Some tasted just
>> like plain tomato paste.
>
>You're probably right about some people favoring one brand of ketchup. I
>just buy whatever is on sale. Mostly, I just use it for cooking.
>
>>
>> I didn't grow up eating soy sauce. My mom never made any Asian food unless
>> it was from a can. I don't think we even had any soy sauce in our house. I
>> am not overly fond of it. I do like tomato beef and that calls for some soy
>> sauce. I just buy whatever is gluten free.
>
>
>Let's face it, shoyu is kinda weird tasting and is made from weird funky
>fermented stuff. :-)

Pubic hair.... male and female... yin and yang.

If you'd have told me when I was a child...
 

On 7/30/2011 9:47 AM, sf wrote:
> On Fri, 29 Jul 2011 22:44:53 -1000, > wrote:
>
>> Kikkoman has always been seen as the high class shoyu in Hawaii. A lot
>> of people however don't care for it's saltiness.
>
> That would be me too. I've never understood the hooha about certain
> brand names that are bandied about here. I happen to have a bottle of
> Pearl River Bridge light soy in the cupboard at the moment, but it's
> not a go-to brand for me. What I like better is dark soy and the
> brand of the moment in my cupboard is Kimlan. Like you, I prefer
> Chinese soy sauce over Japanese.
>

There is nothing exotic or expensive about Kikkoman. It is *real* brewed
soy sauce. I think most comments are directed at the inferior tasting
chemically processed "soy sauce" and even worse those little packets
filled with brown salt water that you get as take out from Americanized
Chinese places. I currently have a bottle of Pearl Bridge dark, one
light and one Kikkoman and a bottle of Yamasa tamari on hand.

If you'd have told me when I was a child...
 

On Fri, 29 Jul 2011 15:00:32 -0400, "jmcquown" >
arranged random neurons and said:
>
>"Steve Freides" > wrote in message
...

>> IMHO, the culprit is processed food - it looses its flavor
>
>[Pet Peeve: the word is LOSE. Or in this case, loses. Not Loose.]

<all sorts of snippidy>

And one of my pet peeves is in another thread wherein the poster wrote
that he "could care less" when he *meant* that he *couldn't* care
less.

OB: Finally found a coconut macaroon recipe that doesn't require
condensed milk. Bill *loves* coconut macaroons, but didn't like any of
the recipes I had thus far. Finally found a good one on a vegan board:

@@@@@ Now You're Cooking! Export Format

Coconut Macaroons (Vegan)

cookies

1 cup sugar
1/2 cup non-dairy milk (I used soy milk)
2 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon Salt
4 cups coconut; shredded
3/4 cup flour

{rejeat pvem tp 350°F. In a medium bow, mix sugar, nondairy milk,
brown rice syrup, vanilla extract and salt. Mix in the shredded
coconut.

Add the flour to the bowl containing the wet ingredients and mix with
a spoon until well incorporated.

Form the mixture into 1" balls and place on a lightly oiled or
parchment paper lined cookie sheet. Bake 15 minutes. It is very
important not to overcook these because the bottoms burn easily.

Note: When placing one cookie sheet in a rack above the other, switch
halfway through baking time.

Yield: 3 dozen

Contributor: veganbaking.net

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

If you'd have told me when I was a child...
 

Terry Pulliam Burd > wrote:

>And one of my pet peeves is in another thread wherein the poster wrote
>that he "could care less" when he *meant* that he *couldn't* care
>less.

Personally, I could give a shit whether or not this is a correct phrase.



Steve