On Jan 19, 7:20*am, blake murphy > wrote:
> On Sun, 18 Jan 2009 11:08:37 -0800 (PST), dsi1 wrote:
> > On Jan 18, 7:44*am, blake murphy > wrote:
> >> On Sat, 17 Jan 2009 11:40:27 -0800 (PST), dsi1 wrote:
> >>> On Jan 17, 4:30*am, "Jean B." > wrote:
> >>>> I just found the Datu Puti, which someone here highly recommended
> >>>> and would like an easy way to compare the various soy sauces I
> >>>> have here. *Obviously, I am not just going to sample them as it,
> >>>> and I don't think I want to make some dish numerous times--or even
> >>>> split up, say some chicken, and try mini batches of marinade.
> >>>> --
> >>>> Jean B.
>
> >>> I recently bought a bottle of Pearl River Bridge superior dark soy
> >>> sauce at a Chinese store that I check out whenever my car needs fixing
> >>> since my mechanic is next door. The stuff comes in 3 flavors: light,
> >>> dark, and mushroom flavors and is sold in 16.9 oz glass bottles.
> >>> Pretty cheap at $1.99 a bottle. I went for the gold and got the dark
> >>> sauce. The dark sauce is not really soy sauce as we know it. It's a
> >>> thick syrup with a surprising molasses taste. I tested it by pouring
> >>> it on my finger and tasting. It might be good for a marinade or for
> >>> boiling chickens but versatile it ain't. I will sometimes put shoyu on
> >>> white rice and eat that but putting this stuff on rice would be
> >>> horrible. I added some to a meatloaf that turned out great but it's
> >>> not certain what part the soy sauce played in this. Generally, you
> >>> could say that it adds a dark, rich flavor to foods.
>
> >> iused to of the p.r.b. mushroom soy in the last meatloaf and stew i made,
> >> to good effect, i think.
>
> >> your pal,
> >> blake
>
> > Can you give a review of this product? Is this a thick sauce? Have you
> > tried the light sauce? Thanks!
>
> it is a little thick, and coats the bottle a little more than regular when
> tipped, as someone mentioned upthread. *the main taste is salty, but there
> is a hint of mushrooms (the last item on the ingredient list). *it is not
> as thick nor as salty as the pearl river bridge superior dark soy sauce.
>
> the p.r.b. superior light soy is of the consistency you would expect from
> other soy sauces. *i think it has good, more complex flavor, and i prefer
> it to kikkoman (which is japanese style) and kimlan, which for some reason
> has sugar in it, but isn't bad. *
>
> the p.r.b. products are made in china (kikkoman in the u.s. and kimlan in
> taiwan). *of the three, kikkoman is probably the most expensive.
>
> your pal,
> blake

Thanks for the info. I have used the dark sauce in a meatloaf and a
pot roast and it seems to work pretty good as a flavor enhancer for
meat dishes. I'm gonna have to get the light sauce the next time my
car breaks down. :-)