An honest self critique:

I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
I get a very bad grade for not having read the ingredients on the jar
of baby corn when I bought it. Aldi has a guarantee, and I'm
returning it.

One little shot of the ginger oill would have been preferable to two.

The leftover, pre-cooked pork shoulder was a little dried out.
Luckily, I have strong teeth. The pork would otherwise have gone to
waste.

Pix:
http://www.flickr.com/photos/1552229...7618823215668/

Grade: D before removing corn
B- after removing corn

--Bryan

On Tue, 26 May 2009 08:59:44 -0700 (PDT), Food Snob®
> wrote:

>An honest self critique:
>
>I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
>I get a very bad grade for not having read the ingredients on the jar
>of baby corn when I bought it. Aldi has a guarantee, and I'm
>returning it.
>
>One little shot of the ginger oill would have been preferable to two.
>
>The leftover, pre-cooked pork shoulder was a little dried out.
>Luckily, I have strong teeth. The pork would otherwise have gone to
>waste.
>
>Pix:
>http://www.flickr.com/photos/1552229...7618823215668/
>
>Grade: D before removing corn
> B- after removing corn
>
>--Bryan

Good call, I think. But it *could* tolerate come pineapple
chunks, and I would have tossed in a little TsingShao wine.
Also, marinating the pre-cooked pork in pineapple juice
might have tenderized it a little.

Alex

On May 26, 10:59*am, Food Snob® > wrote:
> An honest self critique:
>
> I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
> I get a very bad grade for not having read the ingredients on the jar
> of baby corn when I bought it. *Aldi has a guarantee, and I'm
> returning it.
>
> One little shot of the ginger oill would have been preferable to two.
>
> The leftover, pre-cooked pork shoulder was a little dried out.
> Luckily, I have strong teeth. *The pork would otherwise have gone to
> waste.
>
> Pix:http://www.flickr.com/photos/1552229...7618823215668/
>
> Grade: D before removing corn
> * * * * * *B- after removing corn
>
> --Bryan

You eat green peppers voluntarily? Yuck! I'd take the baby corns over
green peppers any day! But that's just me.

John Kuthe...

On May 26, 11:13*am, Chemiker > wrote:
> On Tue, 26 May 2009 08:59:44 -0700 (PDT), Food Snob®
>
>
>
>
>
> > wrote:
> >An honest self critique:
>
> >I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
> >I get a very bad grade for not having read the ingredients on the jar
> >of baby corn when I bought it. *Aldi has a guarantee, and I'm
> >returning it.
>
> >One little shot of the ginger oill would have been preferable to two.
>
> >The leftover, pre-cooked pork shoulder was a little dried out.
> >Luckily, I have strong teeth. *The pork would otherwise have gone to
> >waste.
>
> >Pix:
> >http://www.flickr.com/photos/1552229...7618823215668/
>
> >Grade: D before removing corn
> > * * * * * B- after removing corn
>
> >--Bryan
>
> Good call, I think. But it *could* tolerate come pineapple
> chunks, and I would have tossed in a little TsingShao wine.

I'm not a pineapple person except for fresh, raw, I cut it up myself,
and that doesn't really agree with me much, as it makes my lips
itchy.

> Also, marinating the pre-cooked pork in pineapple juice
> might have tenderized it a little.

It was tender when I first cooked it yesterday. It was leftover pork.
>
> Alex

--Bryan

On May 26, 11:15*am, John Kuthe > wrote:
> On May 26, 10:59*am, Food Snob® > wrote:
>
>
>
>
>
> > An honest self critique:
>
> > I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
> > I get a very bad grade for not having read the ingredients on the jar
> > of baby corn when I bought it. *Aldi has a guarantee, and I'm
> > returning it.
>
> > One little shot of the ginger oill would have been preferable to two.
>
> > The leftover, pre-cooked pork shoulder was a little dried out.
> > Luckily, I have strong teeth. *The pork would otherwise have gone to
> > waste.
>
> > Pix:http://www.flickr.com/photos/1552229...7618823215668/
>
> > Grade: D before removing corn
> > * * * * * *B- after removing corn
>
> > --Bryan
>
> You eat green peppers voluntarily?

Yes, but if you'd have told me when I was a kid that I'd ever do so,
I'd have thought you nuts.

> Yuck! I'd take the baby corns over
> green peppers any day! But that's just me.

Not THESE baby corns. Nasty.
>
> John Kuthe

--Bryan

On Tue, 26 May 2009 09:20:31 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 26, 11:13*am, Chemiker > wrote:
>> On Tue, 26 May 2009 08:59:44 -0700 (PDT), Food Snob®
>>
>>
>>
>>

>I'm not a pineapple person except for fresh, raw, I cut it up myself,
>and that doesn't really agree with me much, as it makes my lips
>itchy.

Sounds like are allergic to the stuff. That's fine, unless you
love the stuff. If yoou can't live without it, you are in a
situation....

Alex, condering some pineapple fried pies.

On May 26, 11:57*am, Chemiker > wrote:
> On Tue, 26 May 2009 09:20:31 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >On May 26, 11:13*am, Chemiker > wrote:
> >> On Tue, 26 May 2009 08:59:44 -0700 (PDT), Food Snob®
>
> >I'm not a pineapple person except for fresh, raw, I cut it up myself,
> >and that doesn't really agree with me much, as it makes my lips
> >itchy.
>
> Sounds like are allergic to the stuff. That's fine, unless you
> love the stuff. If yoou can't live without it, you are in a
> situation....

I can take it or leave it. It's not an allergy, but just a
sensitivity to the enzyme (bromelain) that works--as you pointed out--
to tenderize meat. I really don't like cooked pineapple at all.

Cooked pineaplly does not do the tenderize thing because cooking
denatures the enzyme.
>
> Alex, condering some pineapple fried pies.

--Bryan* * *

On May 26, 11:30*am, Bobo Bonobo® > wrote:
> On May 26, 11:15*am, John Kuthe > wrote:
>
>
>
> > On May 26, 10:59*am, Food Snob® > wrote:
>
> > > An honest self critique:
>
> > > I enjoyed this a lot once I removed the nasty *sweetened* baby corn.
> > > I get a very bad grade for not having read the ingredients on the jar
> > > of baby corn when I bought it. *Aldi has a guarantee, and I'm
> > > returning it.
>
> > > One little shot of the ginger oill would have been preferable to two.
>
> > > The leftover, pre-cooked pork shoulder was a little dried out.
> > > Luckily, I have strong teeth. *The pork would otherwise have gone to
> > > waste.
>
> > > Pix:http://www.flickr.com/photos/1552229...7618823215668/
>
> > > Grade: D before removing corn
> > > * * * * * *B- after removing corn
>
> > > --Bryan
>
> > You eat green peppers voluntarily?
>
> Yes, but if you'd have told me when I was a kid that I'd ever do so,
> I'd have thought you nuts.
>
> > Yuck! I'd take the baby corns over
> > green peppers any day! But that's just me.
>
> Not THESE baby corns. *Nasty.

After I saw the pics, I was like "Those are the hugest baby corns I've
ever seen!" I can imagine. Were they woody?

John Kuthe...

On May 26, 12:22*pm, John Kuthe > wrote:
> On May 26, 11:30*am, Bobo Bonobo® > wrote:
>
>
>
>
>
> > On May 26, 11:15*am, John Kuthe > wrote:
>
> > > On May 26, 10:59*am, Food Snob® > wrote:
>
> > > > An honest self critique:
>
> > > > I enjoyed this a lot once I removed the nasty *sweetened* baby corn..
> > > > I get a very bad grade for not having read the ingredients on the jar
> > > > of baby corn when I bought it. *Aldi has a guarantee, and I'm
> > > > returning it.
>
> > > > One little shot of the ginger oill would have been preferable to two.
>
> > > > The leftover, pre-cooked pork shoulder was a little dried out.
> > > > Luckily, I have strong teeth. *The pork would otherwise have gone to
> > > > waste.
>
> > > > Pix:http://www.flickr.com/photos/1552229...7618823215668/
>
> > > > Grade: D before removing corn
> > > > * * * * * *B- after removing corn
>
> > > > --Bryan
>
> > > You eat green peppers voluntarily?
>
> > Yes, but if you'd have told me when I was a kid that I'd ever do so,
> > I'd have thought you nuts.
>
> > > Yuck! I'd take the baby corns over
> > > green peppers any day! But that's just me.
>
> > Not THESE baby corns. *Nasty.
>
> After I saw the pics, I was like "Those are the hugest baby corns I've
> ever seen!" I can imagine. Were they woody?

They were sweet and nasty. The sal****er they were packed in also had
sugar and vinegar in it. Nasty.
>
> John Kuthe

--Bryan

On Tue, 26 May 2009 10:27:32 -0700 (PDT), Bobo Bonobo®
> wrote:


>> > Yes, but if you'd have told me when I was a kid that I'd ever do so,
>> > I'd have thought you nuts.
>>
>> > > Yuck! I'd take the baby corns over
>> > > green peppers any day! But that's just me.
>>
>> > Not THESE baby corns. *Nasty.
>>
>> After I saw the pics, I was like "Those are the hugest baby corns I've
>> ever seen!" I can imagine. Were they woody?
>
>They were sweet and nasty. The sal****er they were packed in also had
>sugar and vinegar in it. Nasty.

Do you mind sharing the brand name? I shop once a month at a Houston
Oriental Market, and although their brands are continually changing, I
almost always bring back some baby corn (Buddha's delight). I'd hate
to fall into the same situation you did....

Alex, who loves green/red/yellow bell pepper. Makes Lecso! Fries green
peppers for pepper sammies!

On May 26, 12:50*pm, Chemiker > wrote:
> On Tue, 26 May 2009 10:27:32 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >> > Yes, but if you'd have told me when I was a kid that I'd ever do so,
> >> > I'd have thought you nuts.
>
> >> > > Yuck! I'd take the baby corns over
> >> > > green peppers any day! But that's just me.
>
> >> > Not THESE baby corns. *Nasty.
>
> >> After I saw the pics, I was like "Those are the hugest baby corns I've
> >> ever seen!" I can imagine. Were they woody?
>
> >They were sweet and nasty. *The sal****er they were packed in also had
> >sugar and vinegar in it. *Nasty.
>
> Do you mind sharing the brand name? I shop once a month at a Houston
> Oriental Market, and although their brands are continually changing, I
> almost always bring back some baby corn (Buddha's delight). I'd hate
> to fall into the same situation you did....

Asia Specialties. I think it's an Aldi private label.
>
> Alex, who loves green/red/yellow bell pepper. Makes Lecso! Fries green
> peppers for pepper sammies!

--Bryan

Food Snob® wrote:
> An honest self critique:

You didn't mention the use of the fake soy sauce. That stuff is nasty.

s-w

On May 26, 3:35*pm, Sqwertz > wrote:
> Food Snob® wrote:
> > An honest self critique:
>
> You didn't mention the use of the fake soy sauce. *That stuff is nasty.

A condiment, yes. It is clearly pictured. Not as if I tried to hide
it. You might think of it as fake, but it's soy sauce nonetheless.
No wheat in it.
>
> s-w

--Bryan

Bobo Bonobo® wrote:
> On May 26, 3:35 pm, Sqwertz > wrote:
>> Food Snob® wrote:
>>> An honest self critique:
>> You didn't mention the use of the fake soy sauce. That stuff is nasty.
>
> A condiment, yes. It is clearly pictured. Not as if I tried to hide
> it. You might think of it as fake, but it's soy sauce nonetheless.
> No wheat in it.

It is *not* soy sauce. It's hydrolyzed soy protein. Compare the
ingredients to Kitchen Magic or Braggs Liquid Aminos, which are not
considered soy sauces.

The Japanese government has even petitioned the US to change the labeling
on La Choy and Chun King "soy sauces".

Calling it Soy Sauce is even worse than calling HFCS - sugar. And you can
relate to that, right?

-sw

On May 26, 3:53*pm, Sqwertz > wrote:
> Bobo Bonobo® wrote:
> > On May 26, 3:35 pm, Sqwertz > wrote:
> >> Food Snob® wrote:
> >>> An honest self critique:
> >> You didn't mention the use of the fake soy sauce. *That stuff is nasty.
>
> > A condiment, yes. *It is clearly pictured. *Not as if I tried to hide
> > it. *You might think of it as fake, but it's soy sauce nonetheless.
> > No wheat in it.
>
> It is *not* soy sauce. *It's hydrolyzed soy protein. *Compare the
> ingredients to Kitchen Magic or Braggs Liquid Aminos, which are not
> considered soy sauces.
>
> The Japanese government has even petitioned the US to change the labeling
> on La Choy and Chun King "soy sauces".

The Japanese Government argues for the hunting of whales for
"research" purposes.

I kinda like the taste of Bragg's too. Never had Chun King or Kitchen
Magic.
>
> Calling it Soy Sauce is even worse than calling HFCS - sugar. *And you can
> relate to that, right?

HFCS is a mix of two sugars. The same two that when combined make
sucrose. One fructose+one glucose make up a molecule of sucrose. It
tastes a little different, but I avoid both. I'm too fat to use
sugars as added sweeteners. Now I've just got to kick the starches.

See, I understand the "fake" thing. The soy is hydrolyzed not by
fermentation, but by carefully controlled enzyme reactions, likely
using synthetically produced enzymes to lyse the soy proteins into
peptides that are similar to those produced by the natural
fermentation process, though almost certainly the flavor of the "fake"
products are less complex. I get it, but an argument could be made
that the more industrial processes also exclude off-flavor components
of such products.
>
> -sw

--Bryan

On Tue, 26 May 2009 15:31:25 -0700 (PDT), Bobo Bonobo® wrote:

> On May 26, 3:53*pm, Sqwertz > wrote:
>> Bobo Bonobo® wrote:
>>> On May 26, 3:35 pm, Sqwertz > wrote:
>>>> Food Snob® wrote:
>>>>> An honest self critique:
>>>> You didn't mention the use of the fake soy sauce. *That stuff is nasty.
>>
>>> A condiment, yes. *It is clearly pictured. *Not as if I tried to hide
>>> it. *You might think of it as fake, but it's soy sauce nonetheless.
>>> No wheat in it.
>>
>> It is *not* soy sauce. *It's hydrolyzed soy protein. *Compare the
>> ingredients to Kitchen Magic or Braggs Liquid Aminos, which are not
>> considered soy sauces.
>>
>> The Japanese government has even petitioned the US to change the labeling
>> on La Choy and Chun King "soy sauces".
>
> The Japanese Government argues for the hunting of whales for
> "research" purposes.
>
> I kinda like the taste of Bragg's too. Never had Chun King or Kitchen
> Magic.
>>

if it ain't brewed, it alin't soy sauce. case closed.

blake

On May 26, 3:31*pm, Bobo Bonobo® > wrote:
> >
> > Bobo Bonobo® wrote:
> > > On May 26, 3:35 pm, Sqwertz > wrote:
> > >> Food Snob® wrote:
> > >>> An honest self critique:
> > >> You didn't mention the use of the fake soy sauce. *That stuff is nasty.
>
> > > A condiment, yes. *It is clearly pictured. *Not as if I tried to hide
> > > it. *You might think of it as fake, but it's soy sauce nonetheless.
> > > No wheat in it.
>
> > It is *not* soy sauce. *It's hydrolyzed soy protein. *Compare the
> > ingredients to Kitchen Magic or Braggs Liquid Aminos, which are not
> > considered soy sauces.
> [snips]
> See, I understand the "fake" thing. *The soy is hydrolyzed not by
> fermentation, but by carefully controlled enzyme reactions, likely
> using synthetically produced enzymes to lyse the soy proteins into
> peptides that are similar to those produced by the natural
> fermentation process, though almost certainly the flavor of the "fake"
> products are less complex. *I get it, but an argument could be made
> that the more industrial processes also exclude off-flavor components
> of such products.

Brewed, fermented, manufactured can be argued, but why not do taste
test? Put your LaChoy up against Kikkoman, Kimlan and Pearl River,
for example, the three big representatives of Japanese and Chinese
style soy sauces, and see which best suits your taste. I've never had
LaChoy, that I know of, but can't imagine that its corn syrup and
caramel color are improvements over traditional ingredients. -aem

wrote on Wed, 27 May 2009 10:33:50 -0700 (PDT):

>Brewed, fermented, manufactured can be argued, but why not do taste
>test? Put your LaChoy up against Kikkoman, Kimlan and Pearl River,
fo>r example, the three big representatives of Japanese and Chinese
styl>e soy sauces, and see which best suits your taste. I've never had
>LaChoy, that I know of, but can't imagine that its corn syrup and
>caramel color are improvements over traditional ingredients.

I generally use Kikkoman as my standard soy sauce and have never seen
any reason to change. There are one or two variations, like light and
sweet, that Kikkoman does not seem to make (or the store does not
stock).

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> wrote on Wed, 27 May 2009 10:33:50 -0700 (PDT):
>
> > Brewed, fermented, manufactured can be argued, but why not do taste
> > test? Put your LaChoy up against Kikkoman, Kimlan and Pearl River,
> fo>r example, the three big representatives of Japanese and Chinese
> styl>e soy sauces, and see which best suits your taste. I've never
> had
> > LaChoy, that I know of, but can't imagine that its corn syrup and
> > caramel color are improvements over traditional ingredients.
>
> I generally use Kikkoman as my standard soy sauce and have never seen
> any reason to change. There are one or two variations, like light and
> sweet, that Kikkoman does not seem to make (or the store does not
> stock).

That's what I use as well. The thing is, it's really not much if any
more expensive than some of the "fake" ones.




Brian

--
Day 114 of the "no grouchy usenet posts" project