In article >,
Sky > wrote:

> Sky wrote:
> >
> > Due to a particular mishap**, I have to clear out my walk-in pantry,
> > which also doubles as a coat closet. While doing so, I discovered a
> > nearly full gallon tin of Kikkoman Soy Sauce that had been hidden for
> > some years in the deep confines of said pantry back under the stairs.
> > If the soy sauce is still good, I'd rather not throw it away. I haven't
> > yet gotten the gumption to pour out a little bit for a "look-see,
> > scent/smell, etc."-type test. Do y'all think this soy sauce is still
> > usable after so long? The ambient temperature in the pantry has
> > remained fairly constant over the seasons - anywhere from 60F to 82F.
> > Fermentation is supposed to be good, yes <G>?!
> >
> > Sky
> >
> > ** Mishap = can/tin of something (consomme?) busted and leaked on/down
> > several shelves in the pantry, working with gravity. Clean,
> > sand/de-gloss, prime & paint are due (ugh!).
>
> Thanks for all the comments about the soy sauce, folks. I'll keep this
> stuff and make a batch or few of beef jerky.
>
> Sky

I use soy sauce (or teryaki) when I make jerky too. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.