On Sun, 13 Dec 2020 00:41:58 -0800 (PST), dsi1
> wrote:

>On Saturday, December 12, 2020 at 5:31:21 AM UTC-10, wrote:
>> https://i.postimg.cc/J7yy0LSm/Pearl-...-Soy-Sauce.jpg
>>
>> I fond this when I first moved into my house in 2016, as one small kitchen counter was covered with newspaper and then many bottles of soy sauce, many empty, some not so I moved them all to a new Kitchen Table that Dr Luo had bought for our kitchen and I put a note on them saying "Please put your soy sauce somewhere not on the kitchen counter." and people did, leaving some that stayed a long time.
>>
>> Of those I tried this one and liked it so I bought more at Seafood City and still do to this day! :-)
>>
>> John Kuthe...
>I made some kim chee fried rice this morning. It was made with Portuguese sausage, onions, bacon, and some kim chee that's been in the refrigerator for quite a while. The kim chee had turned quite sour and my wife said it was great because it was the perfect combination of sour, garlicky-spicy, and umami.
>
>That would pretty much be my signature cooking style - dishes packed with umami. The salt used was Korean seasoned salt. It's a secret Korean weapon that every cook should have if they want to make their life an umami-rich one. You can use it for cooking but you can use it as a finishing salt as well. Use it wherever you'd use salt. I wouldn't be able to use the Pearl River Dark soy sauce as it would change the color of the dish drastically. Instead, I used light Japanese shoyu.
>
>https://photos.app.goo.gl/JZeo3h5i8xeKLWZHA

I don't know if it's the operation leftovers, but I've seen more
enticing food pictures by you.