On Sun, 29 Jan 2012 12:28:11 -0600, "cshenk" > wrote:

>I'm back on the laptop wrote in rec.food.cooking:
>
>> "cshenk" > wrote in news:ga-
>> :
>>
>>
>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>
>>
>> Why never Kikkoman?
>
>Cheap stuff with less flavor. Costs more than the actual good stuff.
>Kikkoman is a chemical brew and you can tell.

That's not true. All soy sauces are over priced, you're paying mostly
for the bottle... but at least Kikkoman is a very consistant
product... all the other's I've tried vary greatly with every bottle.
And "chemical brew" is meaningless gobbledygook, all brews are
chemical. Your reasons for poopooing Kikkoman are all obviously
steeped in blind prejudice. One can no more say which soy sauce is
best than which coffee, beer, or tea is best... best to who...
everyones taste is unique. Sampled straight by the spoonful I like
Kikkoman original best. Believe it or not I like American cheese
drizzled with Kikkoman soy sauce.