| Chris and Bob Neidecker |
I have a hardcopy of that issue of Cook's. I doubt that they tested most of
the brands you'd find in a good Asian market. Anyway, here are the
highlights:
They tested each sauce plain w/ unseasoned sweet rice and silken tofu for
dipping, and then they marinated chicken pieces and stir-fried them. They
tested soy sauce, tamari and shoyu.
Highly Recommended:
The only highly recommended sauce was Eden Selected Shoyu Soy Sauce (made in
Japan). Don't just grab any Eden sauce, though, because not all Eden sauces
rated this well. They say this is primarily available in whole food stores.
Recommended:
San-J Reduced Sodium Tamari Natural Soy Sauce (made in US) - avail in whole
food stores and some supermarkets. Good plain, better in stir fry.
Saltiest when tasted plain. Contains some wheat.
Natrually Brewed Higeta Honzen Soy Sauce (made in Japan for
Williams-Sonoma...$7.50 for 13 oz!).
Eden Organic Tamari Soy Sauce Traditionally Brewed (made in Japan)
Kikkoman - made in US. Recommended w/ reservations - ok plain, but loses
flavor in stir-fry
San-J Organic Whole Soybean Shoyu - Made in US - sounds like a weak
recommendation.
Not Recommended:
Pearl River Bridge Superior Soy Sauce - Made in China - unpalatably fishy
when plain, metallic notes, too much salt. Ok in stir-fry.
Yamasa Natrually Brewed - made in Japan - Popular in Japanese
rsestaurants...Plain, it was too strong, harsh, a bit chemical...In stir
fry, mild and shallow, "can't really taste it".
Eden Organic Tamari Soy Sauce Naturally Brewed - tastes like burnt bacon,
harsh and overpowering when plain, hardly any flavor in stirfry
Ka-Me Dark Chinese Soy Sauce - "Weak,... rather wimpy,... almost watery,
....no gusto"
Westbrae Shoyu Traditionally Brewed - When plain, it was brashly offensive,
nasty aftertaste, "gave me the shivers it was so bad"...in stir-fry,
one-dimensional, flst, empty
La Choy - "awful", crude, heinous
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| HUDAV847 |
Thank you very much!!!
>Subject: Re: Do you have membership to cooksillustrated.com?
>From: "Chris and Bob Neidecker" cneidecker@verizon.net
>Date: 10/16/04 3:25 PM !!!First Boot!!!
>Message-id: <V3bcd.1834$n81.1827@trnddc08>
>
>I have a hardcopy of that issue of Cook's. I doubt that they tested most of
>the brands you'd find in a good Asian market. Anyway, here are the
>highlights:
>
>
>They tested each sauce plain w/ unseasoned sweet rice and silken tofu for
>dipping, and then they marinated chicken pieces and stir-fried them. They
>tested soy sauce, tamari and shoyu.
>
>Highly Recommended:
>
>The only highly recommended sauce was Eden Selected Shoyu Soy Sauce (made in
>Japan). Don't just grab any Eden sauce, though, because not all Eden sauces
>rated this well. They say this is primarily available in whole food stores.
>
>Recommended:
>
>San-J Reduced Sodium Tamari Natural Soy Sauce (made in US) - avail in whole
>food stores and some supermarkets. Good plain, better in stir fry.
>Saltiest when tasted plain. Contains some wheat.
>
>Natrually Brewed Higeta Honzen Soy Sauce (made in Japan for
>Williams-Sonoma...$7.50 for 13 oz!).
>
>Eden Organic Tamari Soy Sauce Traditionally Brewed (made in Japan)
>
>Kikkoman - made in US. Recommended w/ reservations - ok plain, but loses
>flavor in stir-fry
>
>San-J Organic Whole Soybean Shoyu - Made in US - sounds like a weak
>recommendation.
>
>
>Not Recommended:
>
>Pearl River Bridge Superior Soy Sauce - Made in China - unpalatably fishy
>when plain, metallic notes, too much salt. Ok in stir-fry.
>Yamasa Natrually Brewed - made in Japan - Popular in Japanese
>rsestaurants...Plain, it was too strong, harsh, a bit chemical...In stir
>fry, mild and shallow, "can't really taste it".
>Eden Organic Tamari Soy Sauce Naturally Brewed - tastes like burnt bacon,
>harsh and overpowering when plain, hardly any flavor in stirfry
>Ka-Me Dark Chinese Soy Sauce - "Weak,... rather wimpy,... almost watery,
>...no gusto"
>Westbrae Shoyu Traditionally Brewed - When plain, it was brashly offensive,
>nasty aftertaste, "gave me the shivers it was so bad"...in stir-fry,
>one-dimensional, flst, empty
>La Choy - "awful", crude, heinous
>
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| notbob |
On 2004-10-16, HUDAV847 <hudav847@cs.com> wrote:
> I am desperate to find that article
Why?
Why do you care what CI recommends. They aren't using your mouth to make
their choices. Why would you use theirs? Go buy some soy and make up your
own mind.
nb
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| Chris and Bob Neidecker |
"notbob" <notbob@nothome.com> wrote in message
news:QKbcd.401551$Fg5.339781@attbi_s53...
> On 2004-10-16, HUDAV847 <hudav847@cs.com> wrote:
>
> > I am desperate to find that article
>
> Why?
>
> Why do you care what CI recommends. They aren't using your mouth to make
> their choices. Why would you use theirs? Go buy some soy and make up
your
> own mind.
I think those kinds of reviews are a good starting point. I don't have the
time or money to waste on a lot of different products. I can't stand buying
a condiment that doesn't meet my expectations and then having to either let
it sit in my fridge unused, or use something I don't like. A little
guidance is nice, even though there are definitely differences in tastes --
I'd rather start by buying a product that has been rated highly, and then if
it doesn't meet my personal standards, try something different. And it's
definitely nice to know what to avoid -- ultimately, something that CI hates
might be tasty to me, but that's not going to be my starting point.
If you don't live near specialty stores and can visit only occasionally, I
would imagine you definitely want some guidance sifting through all the
products available.
But nobody's saying that *you* have to follow CI's recommendations. Go
ahead and buy what you want!
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| Cindy |
Applause!
"Chris and Bob Neidecker" <cneidecker@verizon.net> wrote in message
news:Xpccd.3290$232.3044@trnddc09...
>
> "notbob" <notbob@nothome.com> wrote in message
> news:QKbcd.401551$Fg5.339781@attbi_s53...
>> On 2004-10-16, HUDAV847 <hudav847@cs.com> wrote:
>>
>> > I am desperate to find that article
>>
>> Why?
>>
>> Why do you care what CI recommends. They aren't using your mouth to make
>> their choices. Why would you use theirs? Go buy some soy and make up
> your
>> own mind.
>
>
> I think those kinds of reviews are a good starting point. I don't have
> the
> time or money to waste on a lot of different products. I can't stand
> buying
> a condiment that doesn't meet my expectations and then having to either
> let
> it sit in my fridge unused, or use something I don't like. A little
> guidance is nice, even though there are definitely differences in
> tastes --
> I'd rather start by buying a product that has been rated highly, and then
> if
> it doesn't meet my personal standards, try something different. And it's
> definitely nice to know what to avoid -- ultimately, something that CI
> hates
> might be tasty to me, but that's not going to be my starting point.
>
> If you don't live near specialty stores and can visit only occasionally, I
> would imagine you definitely want some guidance sifting through all the
> products available.
>
> But nobody's saying that *you* have to follow CI's recommendations. Go
> ahead and buy what you want!
>
>
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| HUDAV847 |
Yeah, what (s)he said. I really don't use soy sauce at all. Have never even
bought a bottle before. There's a recipe I want to make that calls for soy
sauce, so I need some, and I needed a recommendation. I don't care to spend a
lot of time or energy trying different sauces when its something I don't use
that often. I sure hope that's OK with you.
>Subject: Re: Do you have membership to cooksillustrated.com?
>From: "Chris and Bob Neidecker" cneidecker@verizon.net
>Date: 10/16/04 4:57 PM !!!First Boot!!!
>Message-id: <Xpccd.3290$232.3044@trnddc09>
>
>
>"notbob" <notbob@nothome.com> wrote in message
>news:QKbcd.401551$Fg5.339781@attbi_s53...
>> On 2004-10-16, HUDAV847 <hudav847@cs.com> wrote:
>>
>> > I am desperate to find that article
>>
>> Why?
>>
>> Why do you care what CI recommends. They aren't using your mouth to make
>> their choices. Why would you use theirs? Go buy some soy and make up
>your
>> own mind.
>
>
>I think those kinds of reviews are a good starting point. I don't have the
>time or money to waste on a lot of different products. I can't stand buying
>a condiment that doesn't meet my expectations and then having to either let
>it sit in my fridge unused, or use something I don't like. A little
>guidance is nice, even though there are definitely differences in tastes --
>I'd rather start by buying a product that has been rated highly, and then if
>it doesn't meet my personal standards, try something different. And it's
>definitely nice to know what to avoid -- ultimately, something that CI hates
>might be tasty to me, but that's not going to be my starting point.
>
>If you don't live near specialty stores and can visit only occasionally, I
>would imagine you definitely want some guidance sifting through all the
>products available.
>
>But nobody's saying that *you* have to follow CI's recommendations. Go
>ahead and buy what you want!
>
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| sf |
On Sat, 16 Oct 2004 15:25:41 GMT, "Chris and Bob Neidecker"
<cneidecker@verizon.net> wrote:
> Kikkoman - made in US. Recommended w/ reservations - ok plain, but loses
> flavor in stir-fry
I've never heard of the others, but if Kikkoman is any
indication of what they were testing.... YUCK!
sf
Practice safe eating - always use condiments
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| sf |
Opps. I thought you were finished.
On Sat, 16 Oct 2004 15:25:41 GMT, "Chris and Bob Neidecker"
<cneidecker@verizon.net> wrote:
> Pearl River Bridge Superior Soy Sauce - Made in China - unpalatably fishy
> when plain, metallic notes, too much salt. Ok in stir-fry.
Who are these tasters? It's better than most soy, not the
best, but better.
> La Choy - "awful", crude, heinous
>
It's as bad as Kikkoman.
sf
Practice safe eating - always use condiments
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| sf |
On 16 Oct 2004 22:41:17 GMT, hudav847@cs.com (HUDAV847)
wrote:
> Yeah, what (s)he said. I really don't use soy sauce at all. Have never even
> bought a bottle before. There's a recipe I want to make that calls for soy
> sauce, so I need some, and I needed a recommendation. I don't care to spend a
> lot of time or energy trying different sauces when its something I don't use
> that often.
Solution: Order some Chinese take out and ask for a few
extra packets of soy.
sf
Practice safe eating - always use condiments
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| notbob |
On 2004-10-17, sf <nobody@comcast.net> wrote:
> Who are these tasters? It's better than most soy, not the
> best, but better.
My point, exactly. Who the Hell is CI to judge soy? Pompous Bowtie Man is
a journalist, ferchrisakes. What makes his choices any better than your
own? I don't like any of their choices, except Kikkoman which makes a very
good naturally brewed tamari. Need some starting points? Try Kimlan or
Healthy Boy. Bottom line ...your tastes are yours alone and if you take
someone else's word because you're too cheap to fork out a couple bucks here
and there, you deserve what you get.
nb
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| Melba's Jammin' |
In article <kb04n0lukogm2kta28henib3c31i83arf2@4ax.com>,
sfpipeline@gEEmail.com wrote:
> It's as bad as Kikkoman.
> sf
He-ey-y, I like Kikkoman. I buy it by the quart. Somebody here was
going to send me something else once but finked out on it. If I go to
an Asian grocer, I don't know what to even look for. And probably
wouldn't appreciate the fine points even if I did.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
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| Melba's Jammin' |
In article <20041016184117.19078.00002698@mb-m29.news.cs.com>,
hudav847@cs.com (HUDAV847) wrote:
> Yeah, what (s)he said. I really don't use soy sauce at all. Have
> never even bought a bottle before. There's a recipe I want to make
> that calls for soy sauce, so I need some, and I needed a
> recommendation. I don't care to spend a lot of time or energy trying
> different sauces when its something I don't use that often. I sure
> hope that's OK with you.
No need to kow-tow to them. You don't have to justify your reasons. Or
preferences. I like Kikkoman. Sue me.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
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| CaptCook |
"Melba's Jammin'" wrote ...
> If I go to
> an Asian grocer, I don't know what to even look for. And probably
> wouldn't appreciate the fine points even if I did.
I have asked two Asian grocers what soy sauce they used. They both
said Kikkoman. Another suggested using fish sauce instead.
The Cooks Illustrated folks can take the time and money to try many
and compare. Most of us can not.
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| sf |
On Sun, 17 Oct 2004 07:28:19 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
> Somebody here was
> going to send me something else once but finked out on it.
<Hanging head>
sf
Practice safe eating - always use condiments
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| Chris and Bob Neidecker |
"HUDAV847" <hudav847@cs.com> wrote in message
news:20041016184117.19078.00002698@mb-m29.news.cs.com...
> Yeah, what (s)he said. I really don't use soy sauce at all. Have never
even
> bought a bottle before. There's a recipe I want to make that calls for
soy
> sauce, so I need some, and I needed a recommendation. I don't care to
spend a
> lot of time or energy trying different sauces when its something I don't
use
> that often. I sure hope that's OK with you.
>
In that case, Kikkoman is probably fine. But by now, you've probably done
the deed and bought something. Hope you enjoyed it!
Chris
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| Alan Moorman@visi.com |
On Sun, 17 Oct 2004 05:21:26 GMT, sf <nobody@comcast.net>
wrote:
>On Sat, 16 Oct 2004 15:25:41 GMT, "Chris and Bob Neidecker"
><cneidecker@verizon.net> wrote:
>
>> Kikkoman - made in US. Recommended w/ reservations - ok plain, but loses
>> flavor in stir-fry
>
>I've never heard of the others, but if Kikkoman is any
>indication of what they were testing.... YUCK!
>
>sf
>Practice safe eating - always use condiments
Kikkoman is distinctly different, as far as my tasting goes.
Lighter, flatter, and good in miso soup, but not in the
other uses. Perhaps it is because it is a Japanese-style
sauce, instead of Chinese??
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| Peter Aitken |
<Alan Moorman@visi.com> wrote in message
news:8jf7n0tvd4gctjji3hrmvdvhu0aesg6flh@4ax.com...
> On Sun, 17 Oct 2004 05:21:26 GMT, sf <nobody@comcast.net>
> wrote:
>
> >On Sat, 16 Oct 2004 15:25:41 GMT, "Chris and Bob Neidecker"
> ><cneidecker@verizon.net> wrote:
> >
> >> Kikkoman - made in US. Recommended w/ reservations - ok plain, but
loses
> >> flavor in stir-fry
> >
> >I've never heard of the others, but if Kikkoman is any
> >indication of what they were testing.... YUCK!
> >
> >sf
> >Practice safe eating - always use condiments
>
> Kikkoman is distinctly different, as far as my tasting goes.
>
> Lighter, flatter, and good in miso soup, but not in the
> other uses. Perhaps it is because it is a Japanese-style
> sauce, instead of Chinese??
>
There's a definite diffrence between Japanese and Chinese soy sauces.
Kikkoman is actually quite good but for stir fries I recommend trying the
various Chinese sauces. An oriental market should have several varieties -
light, dark, aged, mushroom flavored, etc. Pearl River brand is a favorite
of mine.
But soy sauce in miso soup?!
--
Peter Aitken
Remove the crap from my email address before using.
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