Best Soy Sauce?
11-12-2004, 03:49 PM
#18
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Originally Posted by Rad One
we should have a meet in a chinese restaurant somewhere and just dine in soy sauce and white rice 
We should, however, like go to a chinese market... get different brands of soy sauce and a fat bag of rice, oh yeah... don't forget the plates and utensils. Then, go to have a bbq cookout at a park or something... and we start the evaluation process.
11-12-2004, 03:57 PM
#19
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Ah **** It! Maybe we should just have a meet at a Chinese restaurant, bring in the soy sauces, and just enjoy a nice meal.
That way we get fortune cookies and orange slices!
Dude, I should check out the Bay Area Eats thread we got here. Great ideas for meets!
That way we get fortune cookies and orange slices!
Dude, I should check out the Bay Area Eats thread we got here. Great ideas for meets!
11-12-2004, 03:58 PM
#20
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Originally Posted by SpeedRevelation
We should, however, like go to a chinese market... get different brands of soy sauce and a fat bag of rice, oh yeah... don't forget the plates and utensils. Then, go to have a bbq cookout at a park or something... and we start the evaluation process.
11-12-2004, 05:12 PM
#24
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Originally Posted by HomerJay
Kikkoman rules all. A bowl of rice, couple of fried eggs and soy sauce. That's all I need! 
Oh yeah, and a bottle of Siracha (sp?).
A bowl of rice, couple of fried eggs and soy sauce. That's all I need! Oh yeah, and a bottle of Siracha (sp?).
11-12-2004, 08:16 PM
#26
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Kikkoman is my soy sauce of preference. Seems like all other brands are too "thick." Sriracha is super yummy on pizza, it even sounds good on the grilled cheese sandwich like some one mentioned. Another good thing to use Sriracha sauce with is mayonnaise (don't use the cheap mayo either) some magura mixed with lightly sauteed baby scallops. Once it's all mixed together pop it in the oven and broil it until you see parts browned and bubbling...mmmmm good.
11-13-2004, 08:10 AM
#29
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^^yes the lower sodium kikkoman is better. i always assumed kids put kikkoman on their rice to give it more flavor since it doesn't taste much like anything. :shrug: you may also want to try furikake it's this seasoning for rice that gives it flavor (flavored seaweed and sesame seeds).
11-13-2004, 08:51 AM
#30
there are two variations of Maggi, one made for export from France and the other for domestic use in France. The one for domestic use is much better but very expensive here in the US.