Text 5233, 69 rader
Skriven 2013-09-30 00:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: soy sauce 245
=====================
 JW> I like Pearl River Bridge Superior Light. Of course it's Chinese,
 JW> not Japanese.
 ML> Well, Kikkoman is made in Wisconsin.
 JW> But Japanese style, not Chinese.

I thought I posted here a recent experience where Kikkoman
tasted almost as thin and characterless as La Choy. I didn't
consider the possibility of counterfeit.

 ML> (so they say - Sacerdote was convinced
 ML> from day 1 for cost-effectiveness reasons that it was a hoax)
 JW> It sure sounds like an urban legend but I saw the story reported by
 JW> reputable sources without subsequent retractions.

I noticed that as well.

  Part of the cost
 JW> effectiveness was allegedly that barber shops actually paid to have
 JW> their floor sweepings removed as it was supposed to be incinerated
 JW> just like medical waste and not just sent to the nearest landfill.

Indeed. Killing multiple birds with one stone, a traditional
Chinese strength.

 ML> the practice stopped immediately, right?).
 JW> The same sources claimed that there were arrests, trials and a few
 JW> guys were shot so yes ... maybe, perhaps.

There have been reports in more recent years of counterfeit soy sauce,
though this time without the claim of human hair as the source for
the hydrolized protein.

Moo Pad King - Pork Fried with Ginger
cat: Thai, main
serves: 1 to 2

3 Tb oil
2 cloves garlic, finely chopped
4 oz boneless pork, finely sliced
6 dried mushroom, soaked to soften, coarsely chopped
2 in ginger, peeled and finely slivered
1 Tb light soy sauce
1 Tb dark soy sauce
1/4 ts sugar
2 ts stock, broth, or water
1 ts fish sauce
1/2 sm onion, slivered
1 long red chile, trimmed and cut into slivers
1 scallion, green part only, cut 1"
ground white pepper

Heat oil until a light haze appeas. Add garlic and fry until
golden. Add pork, stir, and cook until the meat is opaque.
Add the mushrooms and ginger and stir thoroughly. Stirring
briskly after each addition, add the soy sauces, sugar,
stock or water, fish sauce, onion, and chile. Cook for a few
seconds more, transfer to a serving dish, garnish with
the spring onion pieces and sprinkle lightly with ground
white pepper.

This recipe can be also made equally successfully with
chicken (gai) or beef (neua).

http://sunsite.au.ac.th/thailand/thaifood.html
Posted 23 Jul 98

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