On Friday, January 31, 2020 at 10:32:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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.
>
> ==
>
> Any chance of a full recipe please? I could probably wing it with what
> you have described but ....

Good luck in the future of your country. As usual, the Brits shall prevail.

Speaking of winging it...

https://www.youtube.com/watch?v=G-OGpIf20LQ