Text 5197, 91 rader
Skriven 2013-09-28 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: soy sauce 215
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I like Pearl River Bridge Superior Light. Of course it's Chinese,
 JW> not Japanese.

 ML> Well, Kikkoman is made in Wisconsin.

But Japanese style, not Chinese.

 ML> The problem with Pearl River Bridge is the variability of the
 ML> product.

The semi-expensive "Superior Light" line has been consistent for me.

 ML> Compounding this was that some of the counterfeit
 ML> soy sauce made from hair

I remember that. It put me off the brand for about a year, just in
case.

 ML> (so they say - Sacerdote was convinced
 ML> from day 1 for cost-effectiveness reasons that it was a hoax)

It sure sounds like an urban legend but I saw the story reported by
reputable sources without subsequent retractions. Part of the cost
effectiveness was allegedly that barber shops actually paid to have
their floor sweepings removed as it was supposed to be incinerated
just like medical waste and not just sent to the nearest landfill.

 ML> the practice stopped immediately, right?).

The same sources claimed that there were arrests, trials and a few
guys were shot so yes ... maybe, perhaps.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecued Meatloaves
 Categories: American, Groundmeat, Pork, Veal, Beef
      Yield: 6 Servings
 
  1 1/2 lb meatloaf mix; ground
           -chuck, pork and veal
    1/2 c  Finely chopped sweet onion;
           -such as Vidalia
    1/2 c  Firm fresh white bread
           -crumbs
    1/4 c  Chopped flat-leaf parsley
      1 tb Worcestershire sauce
      1 tb Milk
      1 ts Dry mustard
    3/4 ts Salt
    1/2 ts Freshly ground pepper
    1/4 ts Freshly grated nutmeg
      1 pn Ground cloves
      1    Egg
      1 c  Bottled barbecue sauce
 
  Prepare a medium-hot barbecue fire in a covered grill or preheat a
  gas grill.
  
  In a large mixing bowl, use your hands to gently but thoroughly
  combine the meat, onion, bread crumbs, parsley, Worcestershire
  sauce, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form
  the mixture into 6 oval loaves, each about 3/4-inch thick.
  
  Grill the meatloaves, turning two or three times and brushing with
  the sauce halfway through the cooking, until the loaves are well
  browned and crisp on the outside and the meat is no longer pink in
  the center, about 15 minutes.
  
  Leftovers For barbecued meatloaf sandwiches, cut the loaves into
  chunks, then simmer for about 10 minutes in barbecue sauce thinned
  with a little beer or ginger ale. Serve on soft hamburger buns or
  white bread.
  
  Recipe by: Everybody Loves Meatloaf by Melanie Barnard
  
  Posted to MC-Recipe Digest by abprice

MMMMM



YK Jim


... Legends are as powerful as any truth.

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