Cooks Illustrated Soy sauce taste tests

[Bill Martin]

While this article is NOT definitive (!), it covers most nationally
available brands. For more and better personal testing, look in the
Yellow Pages of your community for Asian Markets.

There are winey dark, syrupy soy sauces, there are light tan, tangy
and sweet-ish soy sauces. Enjoy the journey.

I particularly like San-J Tamari for adding to light, clear broth and
won ton soups. Very interesting.
And has only 5 ingredients (!) Water, Soybeans, salt, alcohol as a
preservative and organic wheat.
This is naturally brewed in, of all places, Richmond, VA, under
licensing by San-Jirushi of Mie, Japan.
More soy-ish than a lot of others, except the dark, winey ones from
Japan or China. Like wines and some distilled spirits, some of these
are still brewed in wooden vats or tubs, and pick up flavors from the
woods that are used.

I also use Lee Kum Kee when I can find it.

SOY SAUCE - Cooks Illustrated

Ingredients
1 Eden Organic Naturally Brewed Tamari Soy Sauce
1 Eden Organic Shoyu Soy Sauce
1 Eden Organic Traditionally Brewed Tamari Soy Sauce
1 Kikkoman All-Purpose Soy Sauce
1 Kikkoman Naturally Brewed Organic Soy Sauce
1 Kikkoman Naturally Brewed Tamari Soy Sauce
1 La Choy Soy Sauce
1 Lee Kum Kee Tabletop Soy Sauce
1 Ohsawa Nama Shoyu Organic Unpasteurized Soy Sauce
1 Pearl River Bridge Superior Light Soy Sauce
1 San-J Naturally Brewed Tamari Premium Soy Sauce
1 San-J Organic Shoyu Naturally Brewed Soy Sauce
See Product Comparison Chart

Instructions
Most of us have rarely given soy sauce a second thought, using it as a
kind of liquid salt. But this 2,500-year-old
ingredient, brewed first in China and since the seventh century in
Japan, can offer nearly as much variety,
complexity, and flavor as wine or olive oil, and it deserves serious
consideration. In most supermarkets today, you will find a shelf of
imported soy sauces, as well as American-brewed versions. How do they
differ?

This Asian condiment should enhance flavor and contribute complexity
to your food—not just make it salty.

We decided to sample nationally available brands, choosing a lineup of
12 soy sauces, including both tamari and
regular soy sauce, from Japan, China, and the United States. We tasted
them three times: first plain, then with warm rice, and finally cooked
in a teriyaki sauce with ginger, garlic, and mirin and brushed over
broiled chicken thighs. As we tasted them, we noticed a wide range of
colors and flavors, from reddish-brown, delicate, and floral to dark
brown, pungent, and assertive. Where were these differences coming
from? And how well did they play off the other flavors
in a dish?

Soy Simple
At its most basic, soy sauce is a fermented liquid made from soybeans
and wheat. Soybeans contribute a strong,
pungent taste, while wheat lends sweetness. Tamari is a type of soy
sauce traditionally made with all soybeans and no wheat—though,
confusingly, many tamaris do contain a little wheat. As a result,
tamari has a more pungent flavor than soy sauce. Similarly, stronger,
earthier Chinese soy sauce tends to be made with a lower proportion of
wheat than the sweeter, lighter Japanese soy sauce.

Like many products with a long history, soy sauce is now made both
artisanally using traditional methods and
industrially using modern technology. All soy sauce begins with whole
soybeans or defatted soy meal cooked and
mixed with roasted grain, usually wheat (but sometimes barley or
rice). This bean/grain mixture is inoculated with a mold called koji
(technically, Aspergillus oryzae or Aspergillus soyae) and left for a
few days to allow the mold to grow and spread. Then salt water and
yeast are added to form a mash called
moromi. And here comes the biggest difference in quality levels of soy
sauce: The mash is fermented for
anywhere from two days to four years. The brown liquid that is
extruded from the mash is soy sauce, which is usually filtered,
pasteurized, and bottled.

Experts claim that each soy sauce gets its particular flavor from the
proportion and quality of the ingredients,
including the local water where it's brewed, the koji "starter" mold
(some companies brag of their proprietary koji, kept alive for
centuries), the climate (a certain level of humidity is essential to
make the mold grow), and the length of fermentation. Some industrially
produced soy sauce starts with hydrolyzed vegetable protein (not
necessarily soy) and may be sweetened with corn syrup and colored with
caramel to mimic the flavor and color of fermented soy sauce.

A Sauce for All Seasons?
Soy sauce is not all the same and, since we prefer simplicity in the
test kitchen, we were hoping one clear winner
would emerge from our tasting. No such luck. Our tasters liked one
type of soy sauce for plain, uncooked
applications and an entirely different one for cooked dishes. How
about being able to say the best soy sauce is
made in one particular country? Sorry: The tasters chose two different
nations' products, depending on how it was
used. Method of brewing? Again, they split between an artisanal soy
and a mass-produced one (albeit one aged for months, not days). Would
saltiness be the favored attribute? No, one had the least amount of
salt of the 12 in our lineup, the other had the most. Clearly, these
results underscored the fact that there's no "one-size-fits-all" soy
sauce.

An important clue came when we tested lower-sodium (also called
"light") soy sauces. (Lower-sodium soy sauces
start as regular soy sauce, then some sodium is removed by filtering
or ion exchange.) The lower-sodium soy sauces actually beat the
regular soy sauces in a plain taste test but lost out in cooked
applications. Why? Cutting down on the salt let some of the other
flavors take the stage, leaving a delicate, complex soy taste in the
foreground. But once cooked, the delicate flavors dissipated.

These delicate, nuanced flavors develop during the fermentation
process. Generally, the longer the soy sauce
ages, the more flavor it will develop—like wine. These flavorful
esters are volatile, however and cook off when
heated. In fact, if you cook soy sauce for any length of time you'll
drive off the aroma-making it advisable to add
more back at the end of cooking.

Our winning cooking soy sauce, with a more robust flavor that held up
during the boiling and reduction of the
teriyaki sauce, is higher in the nonvolatile flavor “Maillard”
components. In the Maillard reaction, sugars and amino acids react to
heat, causing browning and bringing about a richer, more savory flavor
-- like searing meat before making pot roast. In fact, this sauce was
the only soy sauce we tasted that had significant sugar content: two
grams per tablespoon. Combine that sugar with a high salt content and
the overall flavor profile of the dish is improved.

Our two winners also represent two very different manufacturing
styles. Our cooking favorite is fermented for
three to six months in 20-foot-tall fiberglass holding tanks. In
contrast, our dipping favorite is unpasteurized, and is
hand-stirred and fermented in sixty 150-year-old cedar kegs. The sauce
is then double-fermented over an unusually long period, which produces
a complex bouquet of aroma and flavor and mellows salt impact, making
it preferable for dipping and non-cooking applications.

See the Results

PRODUCT TESTED
SODIUM
PRICE*
RECOMMENDED

[Glenn Middendorf]

Thanks Bill interesting!!!

--- On Sat, 8/22/09, Bill Martin <bma...@island-styles.com> wrote:

> This Chinese brand won rice and teriyaki tastings. With
> rice, its 
> flavor was described as "salty, sweet, roasted, pleasant,"
> and 
> "fruity," with a "great aroma." Cooked in teriyaki, it was
> "salty, 
> malty, and delicious," with "good depth" and "balance."
> Contains more 
> sodium than other brands tested.
> 1,200 milligrams
> $1.99 for 5.1 ounces
> RECOMMENDED

>
>
> Ohsawa Nama Shoyu Organic Unpasteurized Soy Sauce

> This Japanese brand won the plain tasting, with its flavor
> described 
> as "clean," "caramel," and "rich and nuanced." A few
> tasters called it 
> "sweet and dimensional," even "floral," with one adding
> that it was 
> "lighter in style and flavor than others." Contains less
> sodium than 
> other brands tested.
> 720 milligrams
> $6.49 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> San-J Organic Shoyu Naturally Brewed Soy Sauce

> Tasters described this Japanese-style soy sauce made in
> Virginia as 
> "thin" and "light." With rice, it came across as slightly
> "earthy," 
> with a "hint of smoke" and "vinegary" notes.
> 960 milligrams
> $3.69 for 20 ounces
> RECOMMENDED WITH RESERVATIONS
>
>
> Kikkoman All-Purpose Soy Sauce
> Many tasters identified this Japanese-style version made in
> Wisconsin 
> as basic soy sauce: "Tastes very traditional, like what you
> get in 
> Asian restaurants," one wrote. "Fine, not better [than
> other soy 
> sauces] in any way," wrote another.
> 920 milligrams
> $1.79 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Pearl River Bridge Superior Light Soy Sauce

> Tasters noted a "beefy," "salty," even "smoky" flavor in
> this Chinese 
> brand, though some described it as "lacking depth," "not
> rich," and 
> "not very complex" when tasted plain.
> 870 milligrams
> $1.99 for 16.9 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Eden Organic Naturally Brewed Tamari Soy Sauce

> The "malty," "caramel" notes of this Japanese-style tamari
> made in 
> Michigan appealed to some tasters, but many complained of
> "fishy," 
> "pungent" flavors. Best appreciated in teriyaki—with
> "sweet," "tangy" 
> character one taster compared to plums.
> 860 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Eden Organic Traditionally Brewed Tamari Soy Sauce

> When it was tasted plain, tasters raved about the "complex
> caramel 
> flavors" of this Japanese tamari. Served with warm rice,
> there were 
> some complaints about saltiness, and in teriyaki it was
> called "really 
> pungent and strong."
> 990 milligrams
> $5.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Eden Organic Shoyu Soy Sauce

> This Japanese import appealed to some tasters as "nice,"
> with a "light 
> caramel taste" that is "floral and robust." However, salt
> and alcohol 
> dominated other tasters’ perceptions, with one declaring
> it "smells 
> alcohol-y, tastes like salt."
> 1,040 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Kikkoman Naturally Brewed Organic Soy Sauce

> "Pure salt; use sparingly," warned one taster; others
> agreed but 
> enjoyed this Japanese brand’s "nice flavor once the
> saltiness 
> dissipates—rounded and balanced."
> 1,000 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> Kikkoman Naturally Brewed Tamari Soy Sauce

> "Dark, rich, and malty," with "caramel" and "wheat" notes,
> this 
> Japanese brand came across as "strong and intense," with
> "full, 
> roasted flavor like coffee" in the teriyaki. It lost points
> for a 
> "weird fishy aftertaste.
> 980 milligrams
> $3.29 for 10 ounces
> RECOMMENDED WITH RESERVATIONS

>
>
> San-J Naturally Brewed Tamari Premium Soy Sauce

> Some found this Virginia-made tamari "thick, sweet, and
> tasty," with 
> "good depth." However, many others viewed it less
> favorably, calling 
> it "nasty," "fishy," "strange," "tinny," "thin and
> bitter."
> 960 milligrams
> $2.99 for 10 ounces
> NOT RECOMMENDED
>
>
> La Choy Soy Sauce
> The complaints about this American brand with hydrolyzed
> soy protein, 
> corn syrup, and caramel color were many: "Ew—tastes so
> fake!" "grainy, 
> chemical taste," "gross, nasty, bicycle lubricant,"
> "disgusting," 
> "artificial," "burnt," "stinky," and "acidic." In summary,
> "Could this 
> be any worse?"
> 1,160 milligrams
> $1.79 for 10 ounces
>
> Nutrition Summary by Recipe (Excluding Unknown Items)
>   0.0  Calories ( 0.0  Calories From Fat -
> nan percent of total);  0.0 
> g Fats;  0.0 g Protein;  0.0 g
> Carbohydrates;  0.0 mg Cholesterol;   
> 0.0 g Fiber;  0.0 mg Sodium
>
> From Bill Martin's collection.  Enjoy!
>
> Exported from A Cook's Books -- Recipe management for
> Macintosh
>
>
>
>
>
> The secret of life is honesty and fair dealing. If you can
> fake that, 
> you've got it made.    -Groucho Marx (1890-1977)
>
>
>

[Mike Chester]

Yes thanks Bill. What is your opinion of Aloha Shoyu? When I got my recent
order of Thai supplies, I got a bottle of Dark Thai Soy but have not tried
it yet. It is supposed to be for cooking more that for table seasoning.

Mike Chester

[Bill Martin]

I LIKE Aloha Shoyu. Its an old Japanese family business in Honolulu,
and they come from a family in Japan that has been making shoyu for
many generations. I'm not surprised that they may be opening up on
the mainland.

Aloha Shoyu is not a premium soy sauce.... but its a great mid-
ground, everyday, table shoyu. Its good in island style teriyaki, its
great in egg drop soup, its wonderful in a cheap bowl of Cup O
Noodles! with Spam. Next time Ed Slavish makes it over to this
direction, I'm having him bring me a gallon jug of the stuff!
Provided I can't find it at Tom's Asian Market on Bandera Rd in San
Antonio!

Is that Dark Thai Soy kind of viscous, a little like syrup? You're
gonna like it if its what I'm thinking of.
Almost good enough to be an ice cream topping. <GRIN>

Bill

"The trouble with Socialism is that eventually you run out of other
people's money"
..................Margaret Thatcher

[Mike Chester]

 

----- Original Message -----

From: "Bill Martin" <bma...@island-styles.com>

To: <smoker...@googlegroups.com>

Sent: Saturday, August 22, 2009 2:45 PM

Subject: [BBQ] Re: Cooks Illustrated Soy sauce taste tests

I LIKE Aloha Shoyu.  Its an old Japanese family business in Honolulu, 
and they come from a family in Japan that has been making shoyu for 
many generations.  I'm not surprised that they may be opening up on 
the mainland.

Aloha Shoyu is not a premium soy sauce....  but its a great mid-
ground, everyday, table shoyu.  Its good in island style teriyaki, its 
great in egg drop soup, its wonderful in a cheap bowl of Cup O 
Noodles! with Spam.  Next time Ed Slavish makes it over to this 
direction, I'm having him bring me a gallon jug of the stuff!  
Provided I can't find it at Tom's Asian Market on Bandera Rd in San 
Antonio!

 

There are several people selling Aloha Shoyu on eBay.  That is where I bought it last time. I have also ordered it directly from their factory store online. It is also availabe from, of all places, Amazon.

Is that Dark Thai Soy kind of viscous, a little like syrup?  You're 
gonna like it if its what I'm thinking of.
Almost good enough to be an ice cream topping.  <GRIN>

 

This is the one I have http://importfood.com/sakh2101.html

 

I have bought from this Import Foods (formerly named Thai Grocer) many times and they have a good selection of products.  They also have many good recipes and video demos of Thai foods.

[Kevin Cleek]

Thanks for the references, Bill. It's about time for a run to 99 Ranch
Market, so I may look to refine my soy selections. Lee Kum Kee is quite
popular out here in California, and they make many decent products, but
I've pretty much been a Kikkoman guy.

99 Ranch is a great market. Their soy selection is probably 20 to 30
feet of shelf space. And where else can you find chicken that is
"kosher" for Buddhists (I never knew there was such a thing) or load up
on fresh pig uterus? You want fresh fish? They'll kill it there, right
out of the tank, and fry it for no additional charge.

An experience no foodie should miss, especially those who like Asian
specialties. And the prices are rock bottom.

http://www.99ranch.com/

Kevin

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Lee Kum Kee Tabletop Soy Sauce

> This Chinese brand won rice and teriyaki tastings. With rice, its
> flavor was described as "salty, sweet, roasted, pleasant," and
> "fruity," with a "great aroma." Cooked in teriyaki, it was "salty,
> malty, and delicious," with "good depth" and "balance." Contains more
> sodium than other brands tested.
> 1,200 milligrams
> $1.99 for 5.1 ounces
> RECOMMENDED
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Ohsawa Nama Shoyu Organic Unpasteurized Soy Sauce

> This Japanese brand won the plain tasting, with its flavor described
> as "clean," "caramel," and "rich and nuanced." A few tasters called it
> "sweet and dimensional," even "floral," with one adding that it was
> "lighter in style and flavor than others." Contains less sodium than
> other brands tested.
> 720 milligrams
> $6.49 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> San-J Organic Shoyu Naturally Brewed Soy Sauce

> Tasters described this Japanese-style soy sauce made in Virginia as
> "thin" and "light." With rice, it came across as slightly "earthy,"
> with a "hint of smoke" and "vinegary" notes.
> 960 milligrams
> $3.69 for 20 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Kikkoman All-Purpose Soy Sauce
> Many tasters identified this Japanese-style version made in Wisconsin
> as basic soy sauce: "Tastes very traditional, like what you get in
> Asian restaurants," one wrote. "Fine, not better [than other soy
> sauces] in any way," wrote another.
> 920 milligrams
> $1.79 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Pearl River Bridge Superior Light Soy Sauce

> Tasters noted a "beefy," "salty," even "smoky" flavor in this Chinese
> brand, though some described it as "lacking depth," "not rich," and
> "not very complex" when tasted plain.
> 870 milligrams
> $1.99 for 16.9 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Eden Organic Naturally Brewed Tamari Soy Sauce

> The "malty," "caramel" notes of this Japanese-style tamari made in
> Michigan appealed to some tasters, but many complained of "fishy,"
> "pungent" flavors. Best appreciated in teriyaki—with "sweet," "tangy"
> character one taster compared to plums.
> 860 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Eden Organic Traditionally Brewed Tamari Soy Sauce

> When it was tasted plain, tasters raved about the "complex caramel
> flavors" of this Japanese tamari. Served with warm rice, there were
> some complaints about saltiness, and in teriyaki it was called "really
> pungent and strong."
> 990 milligrams
> $5.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Eden Organic Shoyu Soy Sauce

> This Japanese import appealed to some tasters as "nice," with a "light
> caramel taste" that is "floral and robust." However, salt and alcohol
> dominated other tasters’ perceptions, with one declaring it "smells
> alcohol-y, tastes like salt."
> 1,040 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Kikkoman Naturally Brewed Organic Soy Sauce

> "Pure salt; use sparingly," warned one taster; others agreed but
> enjoyed this Japanese brand’s "nice flavor once the saltiness
> dissipates—rounded and balanced."
> 1,000 milligrams
> $3.99 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> Kikkoman Naturally Brewed Tamari Soy Sauce

> "Dark, rich, and malty," with "caramel" and "wheat" notes, this
> Japanese brand came across as "strong and intense," with "full,
> roasted flavor like coffee" in the teriyaki. It lost points for a
> "weird fishy aftertaste.
> 980 milligrams
> $3.29 for 10 ounces
> RECOMMENDED WITH RESERVATIONS
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

>
>
>
> San-J Naturally Brewed Tamari Premium Soy Sauce

> Some found this Virginia-made tamari "thick, sweet, and tasty," with
> "good depth." However, many others viewed it less favorably, calling
> it "nasty," "fishy," "strange," "tinny," "thin and bitter."
> 960 milligrams
> $2.99 for 10 ounces
> NOT RECOMMENDED
>
>

> ------------------------------------------------------------------------
>
>
> ------------------------------------------------------------------------

[Sherman Watkins]

I see 99 Ranch put one in one of my old neighborhoods, Rowland Heights.  When we lived there is was a mix of latins and anglos with a smattering of Tongans, blacks, etc.  (My daughter was the only blond in her kindergarten class picture.  Stood out like a bright light)  A couple of Asian grocery stores were just starting to come in.  We drove through a few years later and most signage was in Chinese.  I still remember going to a fish market where they had a big tank of live fish.  The customer would point out their choice and the owner would reach in a net and flip in out of the tank behind him where his two kids used a couple of short 2x4s to make sure it was good and dead.

--
Sherm
Smoking in Montana's Banana Belt

[Bill Martin]

On Aug 22, 2009, at 1:58 PM, Mike Chester wrote:

> I have bought from this Import Foods (formerly named Thai Grocer)

Is that the one in Las Angeles??

Bill

[Bill Martin]

Sorry.... I asked a dumb question before looking at the website and
their location in Washington State.

On Aug 22, 2009, at 1:58 PM, Mike Chester wrote:

> I have bought from this Import Foods (formerly named Thai Grocer)

Puritanism: The haunting fear that someone, somewhere may be happy.
-H.L. Mencken, writer, editor, and critic (1880-1956)

[Mike Chester]

The warehouse that they ship from used to be in Chicago, but is now in
Redmond, WA. I don't know if they have a store in L.A.

Mike

----- Original Message -----
From: "Bill Martin" <bma...@island-styles.com>
To: <smoker...@googlegroups.com>
Sent: Saturday, August 22, 2009 3:51 PM
Subject: [BBQ] Re: Cooks Illustrated Soy sauce taste tests


>
>

[Bill Martin]

On Aug 22, 2009, at 2:10 PM, Kevin Cleek wrote:

> Thanks for the references, Bill. It's about time for a run to 99
> Ranch
> Market, so I may look to refine my soy selections. Lee Kum Kee is
> quite
> popular out here in California, and they make many decent products,
> but
> I've pretty much been a Kikkoman guy.

Blork. Sorry. Kikkoman has been off my shopping list for many many
years.

The only Kikkoman product I'll even look at in the store, has got to
have the Japanese label on it.
If they even still exist.

>
> 99 Ranch is a great market. Their soy selection is probably 20 to 30
> feet of shelf space.

Yes, Tom's Asian Market in San Antonio is like that: 4 shelves deep
and about 5 units long.

Bill

> And where else can you find chicken that is
> "kosher" for Buddhists (I never knew there was such a thing) or load
> up
> on fresh pig uterus? You want fresh fish? They'll kill it there,
> right
> out of the tank, and fry it for no additional charge.
>
> An experience no foodie should miss, especially those who like Asian
> specialties. And the prices are rock bottom.
>
> http://www.99ranch.com/

If we could just get everyone to close their eyes and visualize world
Peace for an hour, imagine how serene and quiet it would be until the
looting started.
...................unknown

[Kevin Cleek]

Well, I'm back from a nice lunch and side trip across the bay to
Richmond, CA, and the closest 99 Ranch.

I got so wrapped up in grabbing some stuff, that I got distracted when
my wife asked a floor person (in spanish) where the Lee Kum Kee oyster
sauce was. Well, he directed her to it, and I managed to forget to get
soy sauce!

They did have Aloha Brand, but I couldn't find any LKK, although I'm
sure it was there somewhere in the 30 feet of soy sauces. We also
managed to forget the main purpose of our adventure, Nuri Spiced
Sardines. I guess I'll have to go back soon.

We passed on the fresh pork blood, the pork gut-ends and the live sea
urchin. The live crayfish were entertaining, though!

kevin

[Bill Martin]

Actually sea urchin is pretty good. Its that little orange thing
underneath, in the middle after you get past on those thorns.

Bill

Basic research is what I am doing when I don't know what I'm doing.
Wernher von Braun
(1912-1977) German-USA engineer. He pioneered all aspects of rocketry
and space exploration, first in Germany and, after World War II, in the
U.S.

[Maria Palmer]

KY soybeans, KY water, KY Bourbon barrels- I haven't tried it.

http://www.bluegrasssoysauce.com/home

http://www.bluegrasssoysauce.com

http://www.nytimes.com/2008/10/22/dining/22soy.html

If the links don't work- Google "ky soy sauce".

Maria KY

[Kevin Cleek]

I never did care for uni.

Kevin

[Bill Martin]

Don't think about it. Just close your eyes, inhale through your
mouth, and pop it into the ole pie hole. Chew and enjoy.

Bill

I have all my money tied up in non-negotiable debts so no one can take
it
away from me.

[Bill Martin]

Hmmmm. At a dollar per ounce plus shipping, I think I'll stick with
the Asian versions.

Now, if they would send me a Baskin and Robbins taster sample on a
little plastic spoon........

Bill

> No virus found in this outgoing message.
> Checked by AVG - www.avg.com
> Version: 8.5.392 / Virus Database: 270.13.64/2320 - Release Date:
> 08/22/09 18:04:00

"To do is to be."
-Descartes

"To be is to do."
-Voltaire

" Do be do be do."
-Frank Sinatra

[will syrup]

I never did care for uni.

as you know Uni is considered a delicacy in Japan  and sells for

 

On Sun, Aug 23, 2009 at 1:19 PM, Kevin Cleek <kjc...@earthlink.net> wrote:

I never did care for uni.

Kevin

Bill Martin wrote:
> Actually sea urchin is pretty good.  Its that little oran

as you know Uni is considered a delicacy in Japan  and sells for

 

 

 

 as much as 250 bucks a lb. my MIL eats it like candy, wife and I don't like it! when we were living in a hotel in Chile we went down to the restaurant for dinner one night and the waiter told my wife( knowing she was from Japan) he had a special treat for her. he brought a whole soup bowl full on the house. we gagged down some of it but it was a horrible expearance.

[Gerry Curry]

One of my clients raises sea urchins here.

On 22-Aug-09, at 10:59 PM, Bill Martin wrote:

> Actually sea urchin is pretty good.

Gerry Curry
ge...@currysystems.com

[Bill Martin]

Gerry,

Are you all battened down and safe?

Bill

[Gerry Curry]

Just a little wind & rain so far. Dissipating in the PM, so I think
we've missed the brunt of the storm. Bye bye Bill... ah, not you,
Bill. (grin)

On 23-Aug-09, at 10:24 AM, Bill Martin wrote:

> Are you all battened down and safe?

Gerry Curry
ge...@currysystems.com

[John Douglas]

Mike,

Great website for Thai, etc. They have some interesting knives at great
prices. Some I have never heard of before.
John

[John Douglas]

Morning Garry and Sandy,

 

Do you know of a good source to order chilies?

 

TIA,

 

John

[Bruce Cook]

I’m pretty sure this is where Garry gets/got his chiles

 

http://www.dagiftbasket.com/

 

Bruce

mailto:br...@bdbbq.com

[Drew]

Here is another link that I got from the Chilehead list, it has all the Hatch chiles,

http://biadchili.com/index.php?main_page=products_all

Drew

[John Douglas]

Thanks Bruce and Drew

 

[Sandy and Louise]

Hi John

Right now just about any market and many street corners have venders selling and roasting chiles, so come on over! I'm not aware of the internet market since I can get them at local stores. The sites that Bruce and Drew gave both look good. Here is another one for fresh chiles: www.BerridgeFarms.com . Also check the freezer section of Albertson's or Wal Mart. In this area they both carry a good selection of frozen red or green chiles, hot or mild. However, you may be outside their distribution area. Let me know how you make out.

Sandy

----- Original Message -----

From: John Douglas

To: smoker...@googlegroups.com

Sent: Tuesday, August 25, 2009 4:16 AM

Subject: [BBQ] Ping Garry or Sandy for Chilies

[Garry Howard]

Wow Bruce! You're psychic! :-)

 

Garry

---

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Bruce Cook
Sent: Tuesday, August 25, 2009 5:05 AM
To: smoker...@googlegroups.com
Subject: [BBQ] Re: Ping Garry or Sandy for Chilies

[Bruce Cook]

For a second I read that as psychotic. <G>

 

You have posted that link before and I’ve ordered chiles from them several times over the years.

 

Bruce

mailto:br...@bdbbq.com

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Garry Howard
Sent: Tuesday, August 25, 2009 11:08 AM
To: smoker...@googlegroups.com
Subject: [BBQ] Re: Ping Garry or Sandy for Chilies

 

Wow Bruce! You're psychic! :-)

 

Garry

 

---

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Bruce Cook
Sent: Tuesday, August 25, 2009 5:05 AM
To: smoker...@googlegroups.com
Subject: [BBQ] Re: Ping Garry or Sandy for Chilies

I’m pretty sure this is where Garry gets/got his chiles

 

http://www.dagiftbasket.com/

 

Bruce

mailto:br...@bdbbq.com

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of John Douglas
Sent: Tuesday, August 25, 2009 6:16 AM
To: smoker...@googlegroups.com
Subject: [BBQ] Ping Garry or Sandy for Chilies

 

Morning Garry and Sandy,

 

Do you know of a good source to order chilies?

 

TIA,

 

John

 

 

<BR

[jjk]

If you are looking for New Mexico chile, here is a source:
http://biadchili.com/index.php?main_page=products_all

--
JJK
CH # 1149
from somewhere in the Midwest

jkn...@cox.net

[spe...@knology.net]

Does anyone have a good recipe for hot nuts (peanuts)?

 

I bought some at World Market, they were medium hot and gooooood.

 

But they're all gone both here and at the store :O(

 

spence

[John Douglas]

I don't have a recipe, but my guess would be to take some clarified butter,
red pepper flakes, cumin or Cajun flavoring, chili and or black pepper, gray
salt, gran garlic and do it in a skillet or in the oven. Basically whatever
you like, probably some rub would be good also.

This has brought up a craving for times past, do they still make beer nuts?
I used to love those things....................haven't been in a bar in
years and don't plan to...

John

[Bruce Cook]

I would agree with John. Basically the Chex Mix recipe with peanuts only.

Having said that, if you want them in the shell I don't know. I had some in
the shell the other day and they were great.

Bruce
mailto:br...@bdbbq.com

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
On Behalf Of John Douglas
Sent: Sunday, August 30, 2009 6:24 PM
To: smoker...@googlegroups.com

[John Douglas]

I have seen boiled peanuts for sale while driving in the South, I have not
tried them, but would hot spices added to that process kick up the heat.

Forgot to mention the obvious in the last post, cayenne.

[phil wingo]

boiled peanuts are good eaten. i like butt rub peanuts. they are a little spice

--- On Sun, 8/30/09, John Douglas <JohnD...@cox.net> wrote:

[Merrill]

I took a liking to the Butt Rub peanuts and started making my own. Very
easy to do with no cooking necessary. I get plain peanuts, give them a
quick squirt with a spray oil and dust with your favorite rub. I like
mine with a mix of sweet, salt and spice...but you can go any direction
you prefer. You can also roast them with the spices and get a very
different taste.

Merrill

[John Douglas]

You know this got me to thinking about Danny's rub that i made this weekend
for ribs, I think it would be a great way to do nuts, hot, spicy and sweet.

John ( who is still craving beer nuts)

----- Original Message -----
From: "Merrill" <capta...@comcast.net>
To: <smoker...@googlegroups.com>

Sent: Sunday, August 30, 2009 6:27 PM
Subject: [BBQ] Re: Hot Nuts


>

[phil wingo]

yes there is still beer nuts. beernuts.com

--- On Sun, 8/30/09, Merrill <capta...@comcast.net> wrote:

> From: Merrill <capta...@comcast.net>
> Subject: [BBQ] Re: Hot Nuts

[spe...@knology.net]

Thanks John

----- Original Message -----
From: "John Douglas" <JohnD...@cox.net>
To: <smoker...@googlegroups.com>

Sent: Sunday, August 30, 2009 6:24 PM
Subject: [BBQ] Re: Hot Nuts


>

[spe...@knology.net]

Thanks Bruce

[spe...@knology.net]

Thanks Merrill

----- Original Message -----
From: "Merrill" <capta...@comcast.net>
To: <smoker...@googlegroups.com>

Sent: Sunday, August 30, 2009 7:27 PM
Subject: [BBQ] Re: Hot Nuts


>