modom (palindrome guy) > wrote:

> That was my thought, too. Making dipping sauces would perhaps offer
> the benefit of allowing you to actually taste (not imagine) the
> interaction of a given soy sauce with other things like ginger, lime
> juice, sugar, sesame oil, chiles, or whatever. Also it's fun to have
> a passel of condiments on the table. That's the main draw I've found
> in Korean restaurants.

I am surprised. At Korean restaurants here there are preciously few
dipping sauces and mostly no condiments of any kind on the table at all,
though some have soy sauce and perhaps salt and pepper.

The dipping sauces are served with specific dishes only. Gun mandu
(fried dumplings) are served with soy sauce, perhaps mixed with a little
vinegar or lemon juice and a tiny bit of sesame oil. Bulgogi (fire
meat) and bulgalbi (fire ribs) are served with ssam jang, which is
either doenjang (soy paste) or doenjang mixed with gochujang (chile
paste). Samgyopsal (slices of grilled pork belly) is served with oil
mixed with salt. Mul naeng myun (buckwheat noodles with a few slices of
meat in ice-cold clear broth) are served with mustard. (Dolsot)
bibimbap (rice with toppings, such as vegetables/and or meat and egg) is
served with doenjang or gochujang (or a mixture), with everything then
mixed together. That is about all.

Korean restaurants here are frequented mostly by Koreans, with just a
sprinkling of the Japanese and Europeans, so it is not as though they
have to adapt to foreign customs and customers.

Victor

Jean B. wrote:
> Sheldon wrote:

>> What pray tell do you do with a gallon of soy sauce? I buy Kikkoman
>> in the 15 oz bottle and it lasts me about a year, and I like soy
>> sauce, but I use it by the spoonful, not the cupful. And soy sauce
>> has a relatively short shelf life, about two years (look at the Best
>> Used By date on the container, it's not very far out), and once opened
>> should be stored refrigerated to prevent product deterioration.
>> Kikkoman now has a new web site that's a piece of shit (apparently
>> bought out by Del Monte), no longer has any useful product information
>> whatsoever and no faq. I betcha it's no longer the same quality
>> product... when I need more soy sauce I will look for a different
>> brand... but right now I have one half full 15 oz bottle in the fridge
>> and a full unopened 15 oz bottle in my pantry.
>
> You might like San-J.

San-J is my favorite soy sauce, but I also like Kimlan. I prefer
low-sodium, when I can find it. I just like it that way.

Becca

On Jan 18, 12:15*pm, (Victor Sack) wrote:

> Korean restaurants here are frequented mostly by Koreans, with just a
> sprinkling of the Japanese and Europeans, so it is not as though they
> have to adapt to foreign customs and customers.

My wife is from Montana by way of Ireland but she was raised by a
Korean step-mother. We went to a Korean restaurant on the mainland and
they gave her a watered down version of the hot sauce. They were a bit
confused when she told them to give her the real stuff. I like it when
people get there assumptions shocked. OTOH, my brother in laws are
visiting from the mainland and I was shocked to see them put bread
spread on their rice and then shoyu. That image still haunts me... :-)

>
> Victor

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> I just found the Datu Puti, which someone here highly recommended
> >> and would like an easy way to compare the various soy sauces I
> >> have here. Obviously, I am not just going to sample them as it,
> >> and I don't think I want to make some dish numerous times--or even
> >> split up, say some chicken, and try mini batches of marinade.
> >> --
> >> Jean B.
> >
> >
> > You could just try them over some plain white rice initially. NOthing to
> > mask the flavour.
>
> Two votes for that method!
>
> --
> Jean B.


Just like testing olive oils by dipping plain (decent) white bread into
it.
Alternatively, pour a little over plain cooked rice or wheat noodles.
Like to top my plain pasta like that plus a little sesame oil and minced
salad/green/spring onions

Soy Sauce is like wines and vinegars as they are all different in degrees. I
use several different kinds depending on how I'm using it or what I'm
cooking.

--

Joe Cilinceon

On Sun, 18 Jan 2009 11:08:37 -0800 (PST), dsi1 wrote:

> On Jan 18, 7:44*am, blake murphy > wrote:
>> On Sat, 17 Jan 2009 11:40:27 -0800 (PST), dsi1 wrote:
>>> On Jan 17, 4:30*am, "Jean B." > wrote:
>>>> I just found the Datu Puti, which someone here highly recommended
>>>> and would like an easy way to compare the various soy sauces I
>>>> have here. *Obviously, I am not just going to sample them as it,
>>>> and I don't think I want to make some dish numerous times--or even
>>>> split up, say some chicken, and try mini batches of marinade.
>>>> --
>>>> Jean B.
>>
>>> I recently bought a bottle of Pearl River Bridge superior dark soy
>>> sauce at a Chinese store that I check out whenever my car needs fixing
>>> since my mechanic is next door. The stuff comes in 3 flavors: light,
>>> dark, and mushroom flavors and is sold in 16.9 oz glass bottles.
>>> Pretty cheap at $1.99 a bottle. I went for the gold and got the dark
>>> sauce. The dark sauce is not really soy sauce as we know it. It's a
>>> thick syrup with a surprising molasses taste. I tested it by pouring
>>> it on my finger and tasting. It might be good for a marinade or for
>>> boiling chickens but versatile it ain't. I will sometimes put shoyu on
>>> white rice and eat that but putting this stuff on rice would be
>>> horrible. I added some to a meatloaf that turned out great but it's
>>> not certain what part the soy sauce played in this. Generally, you
>>> could say that it adds a dark, rich flavor to foods.
>>
>> iused to of the p.r.b. mushroom soy in the last meatloaf and stew i made,
>> to good effect, i think.
>>
>> your pal,
>> blake
>
> Can you give a review of this product? Is this a thick sauce? Have you
> tried the light sauce? Thanks!

it is a little thick, and coats the bottle a little more than regular when
tipped, as someone mentioned upthread. the main taste is salty, but there
is a hint of mushrooms (the last item on the ingredient list). it is not
as thick nor as salty as the pearl river bridge superior dark soy sauce.

the p.r.b. superior light soy is of the consistency you would expect from
other soy sauces. i think it has good, more complex flavor, and i prefer
it to kikkoman (which is japanese style) and kimlan, which for some reason
has sugar in it, but isn't bad.

the p.r.b. products are made in china (kikkoman in the u.s. and kimlan in
taiwan). of the three, kikkoman is probably the most expensive.

your pal,
blake

"Jean B." > wrote in message
...
> Dimitri wrote:
>>
>> "Jean B." > wrote in message
>> ...
>>> I just found the Datu Puti, which someone here highly recommended and
>>> would like an easy way to compare the various soy sauces I have here.
>>> Obviously, I am not just going to sample them as it, and I don't think I
>>> want to make some dish numerous times--or even split up, say some
>>> chicken, and try mini batches of marinade.
>>> --
>>> Jean B.
>>
>> Because of the strength of Soy I would think a measured amount of a
>> neutral food - such as cooked white rice, and a measured amount of soy
>> would do the trick.
>>
>> Dimitri
>
> Three votes for the rice route. Thanks.
>
> --
> Jean B.

BTW the Japanese would disagree with me wholeheartedly. Almost every
Japanese I know says they can taste the differences in the same variety of
rice grown in different parts of the world/country. As example several say
they can recognize the taste of California grown short grain rice.

I ain't that good.

Dimitri

"Victor Sack" wrote
> modom (palindrome guy) wrote:

>> juice, sugar, sesame oil, chiles, or whatever. Also it's fun to have
>> a passel of condiments on the table. That's the main draw I've found
>> in Korean restaurants.
>
> I am surprised. At Korean restaurants here there are preciously few
> dipping sauces and mostly no condiments of any kind on the table at all,
> though some have soy sauce and perhaps salt and pepper.

Victor, in Korea, they do have many types of eateries and it's possibly the
sort with the brasier in the table and an almost cafeteria style 'chose what
you want to cook' sort that Modom refers to. Last time for me was in Pusan,
spot stucked away a bit but kinda near the train station. About 40
different meat assortments (spiced different ways, different cuts, some
plain) and as many sauces to chose from.

Dimitri wrote:
> BTW the Japanese would disagree with me wholeheartedly. Almost every
> Japanese I know says they can taste the differences in the same variety
> of rice grown in different parts of the world/country. As example
> several say they can recognize the taste of California grown short grain
> rice.
>
> I ain't that good.
>
> Dimitri

Nor am I.

--
Jean B.

cshenk wrote:
> "Victor Sack" wrote
>> modom (palindrome guy) wrote:
>
>>> juice, sugar, sesame oil, chiles, or whatever. Also it's fun to have
>>> a passel of condiments on the table. That's the main draw I've found
>>> in Korean restaurants.
>> I am surprised. At Korean restaurants here there are preciously few
>> dipping sauces and mostly no condiments of any kind on the table at all,
>> though some have soy sauce and perhaps salt and pepper.
>
> Victor, in Korea, they do have many types of eateries and it's possibly the
> sort with the brasier in the table and an almost cafeteria style 'chose what
> you want to cook' sort that Modom refers to. Last time for me was in Pusan,
> spot stucked away a bit but kinda near the train station. About 40
> different meat assortments (spiced different ways, different cuts, some
> plain) and as many sauces to chose from.
>
>
I do so miss those little places!!!!!

--
Jean B.

On Jan 19, 7:20*am, blake murphy > wrote:
> On Sun, 18 Jan 2009 11:08:37 -0800 (PST), dsi1 wrote:
> > On Jan 18, 7:44*am, blake murphy > wrote:
> >> On Sat, 17 Jan 2009 11:40:27 -0800 (PST), dsi1 wrote:
> >>> On Jan 17, 4:30*am, "Jean B." > wrote:
> >>>> I just found the Datu Puti, which someone here highly recommended
> >>>> and would like an easy way to compare the various soy sauces I
> >>>> have here. *Obviously, I am not just going to sample them as it,
> >>>> and I don't think I want to make some dish numerous times--or even
> >>>> split up, say some chicken, and try mini batches of marinade.
> >>>> --
> >>>> Jean B.
>
> >>> I recently bought a bottle of Pearl River Bridge superior dark soy
> >>> sauce at a Chinese store that I check out whenever my car needs fixing
> >>> since my mechanic is next door. The stuff comes in 3 flavors: light,
> >>> dark, and mushroom flavors and is sold in 16.9 oz glass bottles.
> >>> Pretty cheap at $1.99 a bottle. I went for the gold and got the dark
> >>> sauce. The dark sauce is not really soy sauce as we know it. It's a
> >>> thick syrup with a surprising molasses taste. I tested it by pouring
> >>> it on my finger and tasting. It might be good for a marinade or for
> >>> boiling chickens but versatile it ain't. I will sometimes put shoyu on
> >>> white rice and eat that but putting this stuff on rice would be
> >>> horrible. I added some to a meatloaf that turned out great but it's
> >>> not certain what part the soy sauce played in this. Generally, you
> >>> could say that it adds a dark, rich flavor to foods.
>
> >> iused to of the p.r.b. mushroom soy in the last meatloaf and stew i made,
> >> to good effect, i think.
>
> >> your pal,
> >> blake
>
> > Can you give a review of this product? Is this a thick sauce? Have you
> > tried the light sauce? Thanks!
>
> it is a little thick, and coats the bottle a little more than regular when
> tipped, as someone mentioned upthread. *the main taste is salty, but there
> is a hint of mushrooms (the last item on the ingredient list). *it is not
> as thick nor as salty as the pearl river bridge superior dark soy sauce.
>
> the p.r.b. superior light soy is of the consistency you would expect from
> other soy sauces. *i think it has good, more complex flavor, and i prefer
> it to kikkoman (which is japanese style) and kimlan, which for some reason
> has sugar in it, but isn't bad. *
>
> the p.r.b. products are made in china (kikkoman in the u.s. and kimlan in
> taiwan). *of the three, kikkoman is probably the most expensive.
>
> your pal,
> blake

Thanks for the info. I have used the dark sauce in a meatloaf and a
pot roast and it seems to work pretty good as a flavor enhancer for
meat dishes. I'm gonna have to get the light sauce the next time my
car breaks down. :-)

On 2009-01-20, Jean B. > wrote:

> Nor am I.

I've tried Norami, before. Too much salt and msg.

nb

notbob wrote:
> I've tried Norami, before. Too much salt and msg.
>
> nb

Never heard of it!
--
Jean B.

On 2009-01-20, Jean B. > wrote:
> notbob wrote:
>> I've tried Norami, before. Too much salt and msg.
>>
>> nb
>
> Never heard of it!

Whoosh!......

(right over the head)

nb

notbob wrote:
> On 2009-01-20, Jean B. > wrote:
>> notbob wrote:
>>> I've tried Norami, before. Too much salt and msg.
>>>
>>> nb
>> Never heard of it!
>
> Whoosh!......
>
> (right over the head)
>
> nb

That is probably the case. I am feeling pretty dense.

--
Jean B.

cshenk > wrote:

> Victor, in Korea, they do have many types of eateries and it's possibly the
> sort with the brasier in the table and an almost cafeteria style 'chose what
> you want to cook' sort that Modom refers to. Last time for me was in Pusan,
> spot stucked away a bit but kinda near the train station. About 40
> different meat assortments (spiced different ways, different cuts, some
> plain) and as many sauces to chose from.

Yes, those are gui (grilled/broiled) dishes, but there aren't really all
that many of them, nor of the way they are marinated (or not). At my
favourite Korean place here there are charcoal brasiers (patented ones,
which emit hardly any smoke) built in the tables too, and Korean
customers often order beef and ribs of various kinds, pork (belly),
chicken, tongue, octopus, etc. but there are really only very few
dipping sauces and those are used with specific dishes only. With
various dishes ordered, there may be several sauces on the table, but
each one is used with a specific dish only. This is not because of some
kind of culinary etiquette - Koreans seem to be extremely informal in
their eating customs.

Victor