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 boughtÂ*more at Seafood City and still do to this day! :-)

John Kuthe...

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!

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.Â*:-(

John Kuthe...

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.
>

That wasn't soy sauce in the bottle man!

If yoose gonna eat it, at least wash yoose hands.

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.

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)."

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.

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>

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.

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

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.

On Sat, 12 Dec 2020 17:29:04 -0800 (PST), dsi1
> wrote:

>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:

>> >> 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.

If the best tasting soy sauce was made with dog turds, I'd avoid it.

On Saturday, December 12, 2020 at 3:36:33 PM UTC-10, Bruce wrote:
> If the best tasting soy sauce was made with dog turds, I'd avoid it.
You ain't telling me anything I didn't already know. Of course, you already know that.

On Sat, 12 Dec 2020 18:07:47 -0800 (PST), dsi1
> wrote:

>On Saturday, December 12, 2020 at 3:36:33 PM UTC-10, Bruce wrote:
>> If the best tasting soy sauce was made with dog turds, I'd avoid it.
>You ain't telling me anything I didn't already know. Of course, you already know that.

Yes, you knew, I knew. But that's alright. Let's have the soy sauce
discussion again in a year or so.

John Kuthe 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 boughtÂ*more at Seafood City and still do to this day! :-)
>
> John Kuthe...

Is that a wire coming out of your wall above the door?

On Saturday, December 12, 2020 at 9:01:11 PM UTC-6, Alex wrote:
> John Kuthe 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...
> Is that a wire coming out of your wall above the door?

Yep! I USED to have speakers out there in my Screen Room, but now I have them Under The Deck!

John Kuthe...

wrote:

> On Saturday, December 12, 2020 at 9:01:11 PM UTC-6, Alex wrote:
> > John Kuthe 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...
> > Is that a wire coming out of your wall above the door?
> Yep! I USED to have speakers out there in my Screen Room, but now I have them Under The Deck!
>
> John Kuthe...


Doesn't they get "wet" under The Deck, John...???

--
Best
Greg

On Saturday, December 12, 2020 at 9:35:27 PM UTC-6, GM wrote:
....
> > John Kuthe...
> Doesn't they get "wet" under The Deck, John...???
>
> --
> Best
> Greg

They are OUTDOOR SPEAKERS! JBL and Klipsch!


John Kuthe...

wrote:

> On Saturday, December 12, 2020 at 9:35:27 PM UTC-6, GM wrote:
> ...
> > > John Kuthe...
> > Doesn't they get "wet" under The Deck, John...???
> >
> > --
> > Best
> > Greg
> They are OUTDOOR SPEAKERS! JBL and Klipsch!
>
>
> John Kuthe...


With *paper* cones I bet, huh...???

--
Best
Greg

On Saturday, December 12, 2020 at 4:23:14 PM UTC-10, Bruce wrote:
> On Sat, 12 Dec 2020 18:07:47 -0800 (PST), dsi1
> > wrote:
>
> >On Saturday, December 12, 2020 at 3:36:33 PM UTC-10, Bruce wrote:
> >> If the best tasting soy sauce was made with dog turds, I'd avoid it.
> >You ain't telling me anything I didn't already know. Of course, you already know that.
> Yes, you knew, I knew. But that's alright. Let's have the soy sauce
> discussion again in a year or so.
How about one of us brings it up, and the other one refuses to get sucked into the discussion. That sounds like a plan to me.

John Kuthe wrote:
> On Saturday, December 12, 2020 at 9:01:11 PM UTC-6, Alex wrote:
>> John Kuthe 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...
>> Is that a wire coming out of your wall above the door?
> Yep! I USED to have speakers out there in my Screen Room, but now I have them Under The Deck!
>
> John Kuthe...

That's the best you could do?Â* At least they are low voltage but the
installation is horrible.

On Sat, 12 Dec 2020 20:48:31 -0800 (PST), dsi1
> wrote:

>On Saturday, December 12, 2020 at 4:23:14 PM UTC-10, Bruce wrote:
>> On Sat, 12 Dec 2020 18:07:47 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Saturday, December 12, 2020 at 3:36:33 PM UTC-10, Bruce wrote:
>> >> If the best tasting soy sauce was made with dog turds, I'd avoid it.
>> >You ain't telling me anything I didn't already know. Of course, you already know that.
>> Yes, you knew, I knew. But that's alright. Let's have the soy sauce
>> discussion again in a year or so.

>How about one of us brings it up, and the other one refuses to get sucked into the discussion. That sounds like a plan to me.

lol, ok

On 2020 Dec 12, , dsi1 wrote
(in >):

> I don't believe in experts. I believe in myself.

That´s a good thing.

On Sat, 12 Dec 2020 23:52:29 -0800, Leo >
wrote:

>On 2020 Dec 12, , dsi1 wrote
>(in >):
>
>> I don't believe in experts. I believe in myself.
>
>That´s a good thing.

I guess you don't believe in doctors.

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 made some kim chee fried rice this morning. It was made with Portuguese sausage, onions, bacon, and some kim chee that's been in the refrigerator for quite a while. The kim chee had turned quite sour and my wife said it was great because it was the perfect combination of sour, garlicky-spicy, and umami.

That would pretty much be my signature cooking style - dishes packed with umami. The salt used was Korean seasoned salt. It's a secret Korean weapon that every cook should have if they want to make their life an umami-rich one. You can use it for cooking but you can use it as a finishing salt as well. Use it wherever you'd use salt. I wouldn't be able to use the Pearl River Dark soy sauce as it would change the color of the dish drastically. Instead, I used light Japanese shoyu.

https://photos.app.goo.gl/JZeo3h5i8xeKLWZHA

On Saturday, December 12, 2020 at 9:52:39 PM UTC-10, Leo wrote:
> On 2020 Dec 12, , dsi1 wrote
> (in >):
> > I don't believe in experts. I believe in myself.
> That´s a good thing.
Yes, there are some people that understand the concept. Others, will never get it.

On Sun, 13 Dec 2020 00:45:03 -0800 (PST), dsi1
> wrote:

>On Saturday, December 12, 2020 at 9:52:39 PM UTC-10, Leo wrote:
>> On 2020 Dec 12, , dsi1 wrote
>> (in >):
>> > I don't believe in experts. I believe in myself.
>> That´s a good thing.
>Yes, there are some people that understand the concept. Others, will never get it.

You 2 are talking about completely different things and you're both
blissfully unaware

On Sun, 13 Dec 2020 00:41:58 -0800 (PST), 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 made some kim chee fried rice this morning. It was made with Portuguese sausage, onions, bacon, and some kim chee that's been in the refrigerator for quite a while. The kim chee had turned quite sour and my wife said it was great because it was the perfect combination of sour, garlicky-spicy, and umami.
>
>That would pretty much be my signature cooking style - dishes packed with umami. The salt used was Korean seasoned salt. It's a secret Korean weapon that every cook should have if they want to make their life an umami-rich one. You can use it for cooking but you can use it as a finishing salt as well. Use it wherever you'd use salt. I wouldn't be able to use the Pearl River Dark soy sauce as it would change the color of the dish drastically. Instead, I used light Japanese shoyu.
>
>https://photos.app.goo.gl/JZeo3h5i8xeKLWZHA

I don't know if it's the operation leftovers, but I've seen more
enticing food pictures by you.

On 2020 Dec 13, , Bruce wrote
(in >):

> I guess you don't believe in doctors.

I believe in provable science. Everything else is best-guess. Is your life
defined by sweeping generalizations, what you heard on the news and notions?
You should fix that.

On Saturday, December 12, 2020 at 10:49:13 PM UTC-10, Bruce wrote:
> On Sun, 13 Dec 2020 00:41:58 -0800 (PST), 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 made some kim chee fried rice this morning. It was made with Portuguese sausage, onions, bacon, and some kim chee that's been in the refrigerator for quite a while. The kim chee had turned quite sour and my wife said it was great because it was the perfect combination of sour, garlicky-spicy, and umami.
> >
> >That would pretty much be my signature cooking style - dishes packed with umami. The salt used was Korean seasoned salt. It's a secret Korean weapon that every cook should have if they want to make their life an umami-rich one. You can use it for cooking but you can use it as a finishing salt as well. Use it wherever you'd use salt. I wouldn't be able to use the Pearl River Dark soy sauce as it would change the color of the dish drastically. Instead, I used light Japanese shoyu.
> >
> >https://photos.app.goo.gl/JZeo3h5i8xeKLWZHA
> I don't know if it's the operation leftovers, but I've seen more
> enticing food pictures by you.
It's a dish that the Koreans and the Hawaiians love. You can't please everyone. The Koreans make their kim chee fried rice really spicy and sour. It's pretty intense! My fried rice is Hawaiian style - lighter and sweeter. Korean kim chee fried rice is a deep reddish color. The Hawaiian version is not.
https://www.youtube.com/watch?v=chmevSdKFmc

On Saturday, December 12, 2020 at 10:54:33 PM UTC-10, Leo wrote:
> On 2020 Dec 13, , Bruce wrote
> (in >):
> > I guess you don't believe in doctors.
> I believe in provable science. Everything else is best-guess. Is your life
> defined by sweeping generalizations, what you heard on the news and notions?
> You should fix that.
Most folks like to ease into their scenarios with a growing intensity. Bruce goes straight for the gold with his ridiculous statements. This is probably is a good indication of how his mind works. It's not a very practical way to view the way our existence works.
Congratulations - you've been sucked into the Bruce zone!

On Sun, 13 Dec 2020 00:54:24 -0800, Leo >
wrote:

>On 2020 Dec 13, , Bruce wrote
>(in >):
>
>> I guess you don't believe in doctors.
>
>I believe in provable science. Everything else is best-guess.

That makes you a smarter man than your Führer.

On Sun, 13 Dec 2020 01:28:40 -0800 (PST), dsi1
> wrote:

>On Saturday, December 12, 2020 at 10:54:33 PM UTC-10, Leo wrote:
>> On 2020 Dec 13, , Bruce wrote
>> (in >):
>> > I guess you don't believe in doctors.
>> I believe in provable science. Everything else is best-guess. Is your life
>> defined by sweeping generalizations, what you heard on the news and notions?
>> You should fix that.
>
>Most folks like to ease into their scenarios with a growing intensity. Bruce
>goes straight for the gold with his ridiculous statements.
>
Is this still about soy sauce?
>
>This is probably is a good indication of how his mind works. It's not a very
>practical way to view the way our existence works.
>
Now you're rambling. Have you been smoking the Hawaiian hashish pipe?
>
>Congratulations - you've been sucked into the Bruce zone!
>
¿Que?
>

On Saturday, December 12, 2020 at 8:29:09 PM UTC-5, dsi1 wrote:

> > >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.

David, nobody is asking you to "rely" on the tastes of others. We're talking about
taking information from others and making your own decisions. (Except Bruce, perhaps.)

Unless you've invented everything you eat without reference to anything anybody
has ever cooked before, you are taking the opinions of experts.

Cindy Hamilton

Bruce wrote:
> If the best tasting soy sauce was made with dog turds, I'd avoid it.

Why? I made some good tasting nachos once using fresh dog turds.

My girlfriend at the time loved them until I told her the secret
ingredient. I don't think she's coming back.

Leo wrote:
> Bruce wrote:
>> I guess you don't believe in doctors.
>
> I believe in provable science. Everything else is best-guess. Is your life
> defined by sweeping generalizations, what you heard on the news and notions?
> You should fix that.
>
>
Many of us here have lived longer than Bruce. Let's wait and see if he's
able to live so long with his culinary fears and restricted eating.

dsi1 wrote:

> On Saturday, December 12, 2020 at 5:31:21 AM UTC-10,
> wrote:
> > https://i.postimg.cc/J7yy0LSm/Pearl-...ior-Dark-Soy-S
> > auce.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!

It's good stuff. My go-to soy is Datu Puti but we have some others for
variation and Pearl River dark is one of them.

On Sunday, December 13, 2020 at 7:51:13 AM UTC-6, Gary wrote:
> Bruce wrote:
> > If the best tasting soy sauce was made with dog turds, I'd avoid it.
> Why? I made some good tasting nachos once using fresh dog turds.
>
> My girlfriend at the time loved them until I told her the secret
> ingredient. I don't think she's coming back.

If you want to be permanently rid of a person, tell them you've slipped
disgusting things into food you've fed them. They'll either leave and
never come back, or they'll kill you. Either way, it's a relationship ender.

--Bryan

On Sunday, December 13, 2020 at 8:28:12 AM UTC-6, wrote:
....
> If you want to be permanently rid of a person, tell them you've slipped
> disgusting things into food you've fed them. They'll either leave and
> never come back, or they'll kill you. Either way, it's a relationship ender.
>
> --Bryan

Oh, it's easier than that! In early 2017 when I was planning to buy this house there was a woman living here - possibly THE most disagreeable woman ever - and I simply told her that she would not be happy living here once I bought the house. And she left of her own accord. She DID leave us a nice plastic in-the-microwave plate cover though! :-)

Former housemate booty I call it!


John Kuthe...

On 12/13/2020 3:45 AM, dsi1 wrote:
> On Saturday, December 12, 2020 at 9:52:39 PM UTC-10, Leo wrote:
>> On 2020 Dec 12, , dsi1 wrote
>> (in >):
>>> I don't believe in experts. I believe in myself.
>> That´s a good thing.
> Yes, there are some people that understand the concept. Others, will never get it.
>

I follow celebrities. If it is good for the Kardashians, it is good for
me.