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Dalbunosky's Profile

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Cobia in the Bay Area.

Does anyone know of a source for Cobia in the Bay Area? Read about it, seems like a good fish, only to never be able to find any in real life.

Jul 25, 2013
Dalbunosky in San Francisco Bay Area

Soy Sauce

Question: When using raw soy sauce/ nama shoyu, is it necessary to pasterise it first or is it ok to use to use raw as a dipping sauce?

Jan 11, 2013
Dalbunosky in General Topics

Soy Sauce

The reply was for achtung, and I was reiterating because I found it to be that important.

Jan 11, 2013
Dalbunosky in General Topics

Can anyone recommend a good soy sauce?

If you are talking about the Green n Yellow bottle, I don't think that stuff is soy sauce, but more along the lines of Maggi.

Jan 06, 2013
Dalbunosky in General Topics

Can anyone recommend a good soy sauce?

Those little packets are as you described. The food coloring is also caramel/burnt sugar.

Also, if you are in the know, are there any good Korean brands other than Sempio and Assi? Recommendations and uses? Seems like to me that Korean soy sauce is oriented more towards soups and stews.

Jan 06, 2013
Dalbunosky in General Topics

Do you have fish-shaped soy sauce at your local Sushi shop?

I remember seeing these when I was a little kid, but I don't remember where. I use to live in Hong Kong, and they weren't there. (to go sushi and 30C heat doesn't mix anyway.) I live in the SF Bay Area now, and here we have the ketchup packet copycats.

Maybe it was on the East Coast, or on United Airlines.

Jan 06, 2013
Dalbunosky in General Topics

Soy Sauce

I have to object on the Kikkoman part: My household uses 1 soy sauce for our daily works, both in cooking and marinating.
We once had a bottle of extra fancy Kikkoman and used it for marinating ground pork.

The pork turned sour, in a very unnatural way. Not a vinegar or spoiled or citrus way of sour, but a more subtle way, like we used the wrong sauce.

We have a very transparent (beer bottle colour) thai soy sauce in the (SE oriented)Asian markets here before. It's literally called "white sauce king" in Chinese. Not sure if it is similar to Japanese light soy or not.

Jan 06, 2013
Dalbunosky in General Topics

Chinese thick soy sauce vs dark soy sauce

Chinese soy sauces can be region separated.

I am Cantonese, and in our households are usually a bottle of "light" or "superior" soy sauce for everyday tasks and a bottle of "dark" for heavy duty dying in long cooking dishes/stews.

As for the thick soy sauce that you used, I think that stuff originated in Taiwan. I don't know anyone personally that knows how to use it, but lots of companies make them due to cross-regional demand.

If I am correct, Taiwanese soy sauces doesn't really have a light vs dark scenario, at least in the Cantonese sense. Cantonese "light" soy sauces are one of the few that is reliably absent of sugar across most brands.

Jan 06, 2013
Dalbunosky in General Topics

Soy Sauce

NOOOO!!!!!!!

Cantonese (not sure how it is elsewhere in China) "dark" and "light" soy sauce are two completely different items. The reference is to the colour only.

Cantonese light (sometimes called superior) is a flavoring sauce that you can use somewhat interchangably with soy sauces of other places. However, dark soy sauce is completely different: it is used for imparting colour onto the food. They are completely different.

DARK AND LIGHT SOY SAUCES ARE NOT INTERCHANGABLE!!!

Jan 06, 2013
Dalbunosky in General Topics

Soy Sauce

My ma is using Pearl River Bridge because she has to. She's been complaining about the lack of flavor in the sauce compared to that of her childhood. So for a while we have been buying different brands.

The result was that Kikkoman is very bad. I also bought a bottle of pat chun, a Hong Kong brand (I live in San Francisco) and turns out the bottle was actually caramel sauce (Same stuff in the little "soy sauce" packets for Chinese takeout)

The bright spot was Taiwan's WanJaShan, I gave my mom a blind test and she mixed up WJS and PRB, so for what I know, I'd be buying WJS more in the future.

We are still using PRB, but we are using the fancier black bottles.

Jan 06, 2013
Dalbunosky in General Topics