On Sat, 07 Jul 2007 21:04:27 -0700, isw > wrote:
>In article >, sf wrote:
>
>> On Sat, 7 Jul 2007 20:14:44 +0000 (UTC), (Steve
>> Pope) wrote:
>>
>> >Kyle > wrote:
>> >
>> >>I'll post before reading the replies you've got. I don't think the
>> >>brown fried rice you can get in most Chinese restaurants is home-style
>> >>Chinese fried rice; it's American-Chinese. The brown color and the
>> >>taste -- which I used to naively assume derive from soy sauce -- come,
>> >>I today understand, from a kind of gravy.
>> >
>> >I think if you use CHEAP soy sauce that is largely caramel
>> >coloring you might get that effect.
>> >
>> Geeze Steve. Get your nose out of the air, bro. All chinese soy is
>> cheap.
>
>Yes, but there's a pretty wide variation in taste that seems to run
>along with cost. The "high-priced spread" really is worth the extra
>money, IMO.
>
>Try "Kimlan" brand if you can get it, and their "Super Special" label if
>that's a choice.
>
i'm not steve, but he may be speaking of chun king or other soy sauces
which are not brewed and indeed have caramel and other crap in them.
(if you don't want to venture into an asian market, you can get
kikkoman in almost any grocery. it's japanese style, not chinese, but
the differences aren't that great if you're not a connoisseur. it
tastes good, and it's made in wisconsin, i think, for you sinophobes.)
your pal,
blake