Someone just gave me Chex mix that’s been seasoned with soy sauce and furikake and now I like Chex mix.
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Different cuisine orientation, but I have observe that you can turn damn near anything into food with enough butter & garlic.
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@cavyherd @skinnylatte
I have a Parsee cookbook ("My Bombay Kitchen") where they do curry everything, including potatoes. -
[Redacted] Anti-Fascistreplied to Adrianna Tan last edited by
@skinnylatte can you recommend some good brands?
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Joviko Wireplied to CatSalad🐈🥗 (D.Burch) :blobcatrainbow: last edited by
I usually just buy store-brand low-sodium soy sauce.
What's good soy sauce? What will spoil me for the cheapo stuff? Recommendations?
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@jovikowi @catsalad @skinnylatte soy sauce is naturally brewed, you can look at cool videos about it on YouTube. The fake stuff is just brown salt water with highly savory processed soy added. The same kind of stuff they use to amp MSG/umami without having to label it. (MSG stuff is fine, but natural soy sauce does not need anything added.)
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berserk du soleilreplied to berserk du soleil last edited by
@jovikowi @catsalad @skinnylatte so it will say "naturally brewed" if it is, and that's what to get.
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CatSalad🐈🥗 (D.Burch) :blobcatrainbow:replied to berserk du soleil last edited by
@aetataureate @jovikowi @skinnylatte That's good to know because I certainly haven't used any good soy sauce outside of some nicer restaurants.
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@skinnylatte But where can you get good soy sauce... I have Pearl River brand ew sauce, kikkoman not very good sauce and something brewed locally, in Rotterdam of all places, but I think even the proprietors of the local Asian shops use Pearl River.
When it comes to laojiu, the shops only have salted, sweetened stuff, and I cannot get anything that's really worth cooking with, let alone drinking.
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berserk du soleilreplied to CatSalad🐈🥗 (D.Burch) :blobcatrainbow: last edited by
@catsalad @jovikowi @skinnylatte oh I'm not sure if that means stuff here in the u.s. or Europe is good outside of the Really good stuff you'll find at a specialty market. But that's the definitive step up from low sodium stuff, which I think is definitionally all the fake kind.
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I have a family curry recipe that is basically curried tomatoes.
It only occurred to me recently that it's not far off chicken tika masala. Just doesn't have the yogurt in.
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@halla @skinnylatte is Pearl River bad? It's what we usually buy here, and what my Chinese mother-in-law recommended (though perhaps she couldn't get any better where they lived?).
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scunneen (he/him) 🚋replied to Adrianna Tan last edited by
@skinnylatte Does kikkoman count as “good” soy sauce?
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berserk du soleilreplied to berserk du soleil last edited by
@catsalad @jovikowi @skinnylatte here are two packets and two bottles that say different versions of naturally/traditionally brewed! They say it proudly and directly which helps a lot
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Chad-Siberian Orchestrareplied to Adrianna Tan last edited by
@skinnylatte have you had hurricane popcorn? https://onolicioushawaii.com/hurricane-popcorn/
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@aetataureate @catsalad @jovikowi yeah just look for ‘naturally brewed or naturally fermented’ on the label. And no ‘hydrolyzed soy’. My standard one is Lee Kum Kee ‘premium’ or ‘first draw’ light soy sauce but lots of Japanese ones are good too.
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Adrianna Tanreplied to CatSalad🐈🥗 (D.Burch) :blobcatrainbow: last edited by
@catsalad it would be a novelty!
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Adrianna Tanreplied to Chad-Siberian Orchestra last edited by
@chad I’ve made it often without knowing the name.
It’s definitely the flavor profile I prefer
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@skinnylatte @aetataureate @catsalad @jovikowi I like Lee Kum Kee too, but my first love is Yamasa, and San-J is fine in a pinch.
The other thing to note is that shoyu and "soy sauce" are supposed to be different. Shoyu has a lighter flavor, is gluten free, and is meant for use after cooking, while what most Americans know as soy sauce has wheat added, and is heavier, so it holds up better under high heat.
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@LinuxAndYarn @aetataureate @catsalad @jovikowi most shoyu does contain wheat, although
