takadi

WOW that's expensive. Must be the import costs

Translation of the bottle please? I've heard some good things about Japanese Kikkoman, especially the one with the gold cap (supposedly the top label). I can never find those types of things in conventional supermarkets, even Asian supermarkets

I think this is more of a philosophical debate than a scientific one, which can explain the miscommunication here. There is hardly a scientific fact that could prove or disprove the existence of a soul (people thought to be clinically brain dead wake up and have a emotion conversation with their families before they die). I think certain issues like this should be handled with extreme caution

Btw Moga, what do you use the soy sauce for?

*adds to list* From the site: "Moreover, "He-She-Ho" has an advantage that its enzyme (protein-cutting enzyme) makes meat softer" Hmm, another reason why unpasteurized is so much more superior. Is there a price listing for that specific soy sauce? The only other "raw" soy sauce I know of is Ohsawa's Nama Shoyu (nama means raw). Apparently this stuff is made with clear spring water and aged for four years in cedar barrels in some secret mountain. lol. I think it was the top soy sauce for Cook's Illustrated, but apparently Chris Kimball during the taste test didn't care for it much

I usually use them as dipping sauces because the cooking usually just breaks down the complex flavors. For cooking, I tend to use kikkoman, pearl river, or kim lan. I also like using them as a glaze for fish and marinades for more expensive cuts of meat Oh yea, I also love using them for tamago kake gohan, which is basically just plain rice, raw egg, and soy sauce mixed together. I like putting sesame seeds and nori on top.

I'm a weird guy. I think soy sauces are akin to fine wine and should be treated as such. It is such an unappreciated artform because of what is available these days in the US. As a result, I've been exploring the world of high quality, artisan, traditionally made soy sauces to break away from the La Choys of the world. And the world is endless, with soy sauces aged for years in oak barrels, unpasteurized soy sauces, etc. I've only bought a couple of brands so far and open a few. http://www.mitoku.com/products/shoyu/johsen.html Mitoku Brand Johsen Organic Shoyu, and Mitoku Brand Sakurazawa Yuuki unpasteurized Shoyu Johsen shoyu is quite different than most soy sauces I've tried, as it has toasty flavors of chocolate and coffee in it. Something about it reminds me much of a nice dark beer. Sakurazawa is basically the essence of umami. It has an incredibly sweet aroma and flavor and is very subtle on the salt. I have a small bottle of Mitoku's Yaemon Organic Tamari and Eden's select Shoyu that I plan on trying later, but there are so many out there (some that are quite expensive and are made by family owned breweries). What are some soy sauces out there that you would treasure like your favorite bottle of wine?

I really want to try to make this during the summer. What type of climate/weather is ideal? Also, how much salt was in your brine?

Origamicrane, those are some awesome eggs! I remember having one egg in the past and upon opening it, a red oil came seeping out. I was a little freaked out at first but upon tasting it, it was delicious. I've been soaking my eggs in a supersaturated brine solution (meaning I put as much salt as I can in the brine until it can no longer dissolve), and I have another batch where I dipped the eggs in shaoxing wine and rolled them over in salt. We'll see how it turns out, but I'm wondering what lowering the salt solution in the brine will do to the end product. Will brining it in a lower salt solution for a longer time as opposed to brining it in a higher concentration for a shorter time give better results? I'll have to test this next time Btw, did you boil your eggs at a simmer, a soft boil, or a rolling boil?

Asian market...*smacks head* Do you know of any good farmer's markets around DC? Not sure about the quality of the sources in an Asian market

I live around DC and I am wondering where/how to purchase duck eggs. I've read some places that they sold duck eggs and even quail eggs at Whole Foods, but there were none of those at my local Whole Foods. Anyone have any suggestions?

Feel free to post more pictures up too! I've researched a little more and sources tell me that I have to use koji, a special strain of yeast or bacteria, to create the proper soy sauce. Is this necessary, or do the cultures naturally appear just like they do in starters for bread?

I usually eat mine with plain congee/rice porridge, but I'm pretty sure it's used in a ton of other stuff. It's also used in mooncakes and some take the yolks and stirfry it with squid. The whites are extremely salty and sharp depending on how long you allow it to cure, but the yolks, when cooked, are firm, sort of gritty, and tastes kind of like a nice cheese. It's not very salty either. When raw, they are a bright vivid orange color and are basically solid due to all the moisture being drawn out from the salty whites. Oily yolks are prized in salted duck eggs, but I can't seem to get mine that way

Does anyone know how to make their egg yolks nice and oily? I use the brine method, but it doesn't seem to work, perhaps because the water can't saturate itself with too much salt without making the eggs float, thus not making it completely submerged. Does everyone here use other methods?

Ahh this brings back childhood memories of when we used to put margarine and maggi sauce on rice and eat it as it is. I guess it does have some culinary use

This is fascinating. I would always figure that reboiling a stock would muddy up the flavors and break down whatever compounds are in the water into something unrecognizable. This practice always seemed quite unhygenic to me, keeping stock for decades at a time, but it seems it's as cherished as high quality aged wine Does anyone have any pictures of their master stock?

Can sauerkraut be made in a completely anaerobic environment like an airtight container of some sort, or is there some reason why weighting down with a plate works best?

Knowing that I'm very computer illiterate, how do I go about starting a food blog like the ones I tend to find online? I don't necessarily want to host my own site (though it would be nice to have one of those sites where the hosts allows to you make your own custom domain names), but do I have to start the site from scratch or are there pre-made formats I can start from?

I found this very very interesting http://www.chowhound.com/topics/441951 " Many Hounders have professed their mom's pho to be the best. I am no different, and recently asked my mother to share her secret to the amazing steaming hot bowls of lovin' that grace our table when I come home to visit the Pacific Northwest. When I asked, she took out a step stool, a rickety thing covered in red leatherette, and opened a cupboard. Inside, on the very tippy-top shelf, she took out a jar. Inside swam a sea of anise stars in a brown liquid. "Sherry," she said. Yes, sherry-soaked anise stars are the secret to my mom's incomparable bowl of pho bo (for you whitey tighties in the audience, or just newcomers, bo is beef). You basically buy the most crappy sherry available, fill a used Smucker's jam jar to the gills with anise stars, and pour. It must steep at least a few months to taste right for soup. I don't know if that's useful (or just gross) to anyone else. Thought I would share. Does anyone else's mom have a secret ingredient? Spill the bo here!" I've heard all sorts of claims of secret techniques or ingredients that makes their particular pho special, all from adding dried sea worms, adding a bit of tendon, etc. If anyone has any particular peculiarities about their pho broth I would be interested in hearing them

It's all about the dollar. Rising commodity prices are just the first sign. It's going to look bad if we continue what we are doing though. A good example of what might happen is Germany's hyperflation of the paper Mark

The powerful special interests are obviously just trying to cover up the Coke company

Alcohol was a number one nemesis of mine for a while. I guess after college and its implied activities, other finer tasting alcoholic drinks seemed like heaven

Click here for the full article. ← hahahah I love that

Wendy's seems to have tapped into the sentiment of this thread and created their own fish sandwich

I haven't tried it yet, but for the amount of money you have to pay for such a small jar (plus the extraordinary amount of ingredients in it), it seems that you'd probably be much better off just using MSG. It seems like it's just a marketing gimmick to just combine every Umami ingredient on the planet into one sauce and put XO on the label to give companies an excuse to jack up the price. Is it all it's hyped up to be?