On Thursday, January 30, 2020 at 10:43:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote:
> > > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote:
> > > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1
> > > > > wrote:
> > > >
> > > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote:
> > > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1
> > > > >> > wrote:
> > > > >>
> > > > >> >I got some Korean made soy sauce from the Korean mart. I got the
> > > > >> >middle price sauce of a certain brand. I've never tasted Korean
> > > > >> >soy sauce. It tasted great i.e., it tasted like Aloha shoyu.
> > > > >>
> > > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally
> > > > >> brewed.
> > > > >> It's a chemical concoction and contains sodium benzoate. Avoid.
> > > > >
> > > > >What makes a hydrolyzed soy sauce bad? Nothing except that people
> > > > >think that it is. Some people that never tasted Aloha said it was a
> > > > >bad thing and other people who never tasted it believed them. If it
> > > > >was a bad shoyu, I wouldn't use the stuff.
> > > >
> > > > Yes, you would. You'll eat anything, because you never know when the
> > > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too.
> > > > Fortunately though, we have a choice in the US and Australia.
> > > >
> > > > >My guess is that soy sauce is an unimportant condiment in your life.
> > > > >We're experts on soy sauce. I see no reason to put my faith on
> > > > >clueless amateurs.
> > > >
> > > > Don't take it from me. Google is your oyster
> > >
> > > In other words, you don't know why Aloha shoyu is "bad." It's probably a
> > > good idea to ignore people that don't know enough about a table
> > > condiment to render an informed decision.
> >
> > I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted
> > "bad".
> >
> > Cindy Hamilton
>
> This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark
> soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If
> I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed
> sauce. I don't really care if it is or not - the sauce works great in
> certain applications. I think yoose folks are being silly.
>
> https://www.amazon.com/photos/shared...9T_qBKl3J92A4o
>
> ===
>
> The meat looks really good. What is it?

It's pork adobo which is an important dish in Filipino cuisine. It's pork seasoned with soy sauce, garlic, bay leaves, black pepper, and vinegar. It's a fairly intense dish. Ideally, it should be made with pork belly but pork shoulder will also work.