I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
been having a senior moment since I can't remember why) How does it differ
from garlic bbq sauce in flavour? I'm making ribs and am out of bbq sauce.
If I don't use it for the ribs, I'll put it in the box for the food pantry
at our church, so don't want to open it just to taste....thanks a
bunch....Sharon

On Mar 24, 5:15 am, "biig" > wrote:
> I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
> been having a senior moment since I can't remember why) How does it differ
> from garlic bbq sauce in flavour?

Think of garlic flavored soy sauce, rather than bbq sauce. Tamari is
a kind of Japanese soy sauce. -aem

On Wed, 24 Mar 2010 08:45:56 -0700 (PDT), aem >
wrote:

> On Mar 24, 5:15 am, "biig" > wrote:
> > I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
> > been having a senior moment since I can't remember why) How does it differ
> > from garlic bbq sauce in flavour?
>
> Think of garlic flavored soy sauce, rather than bbq sauce. Tamari is
> a kind of Japanese soy sauce. -aem
>
I haven't noticed a garlic flavor to tamari. It's just a weird soy.
If you're used to chinese style, you're not going to like japanese
style soy... or at least I don't.

--
Forget the health food. I need all the preservatives I can get.

On Mar 24, 8:59 am, sf > wrote:
> On Wed, 24 Mar 2010 08:45:56 -0700 (PDT), aem >
> wrote:
>
> > On Mar 24, 5:15 am, "biig" > wrote:
> > > I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
> > > been having a senior moment since I can't remember why) How does it differ
> > > from garlic bbq sauce in flavour?
>
> > Think of garlic flavored soy sauce, rather than bbq sauce. Tamari is
> > a kind of Japanese soy sauce. -aem
>
> I haven't noticed a garlic flavor to tamari. It's just a weird soy.
> If you're used to chinese style, you're not going to like japanese
> style soy... or at least I don't.
>
Not regular tamari, no, but the OP is asking about something called
Tamari Garlic Sauce and apparently didn't know what the tamari base
was...... -aem

On Wed, 24 Mar 2010 09:15:19 -0400, biig wrote:

> I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
> been having a senior moment since I can't remember why) How does it differ
> from garlic bbq sauce in flavour? I'm making ribs and am out of bbq sauce.
> If I don't use it for the ribs, I'll put it in the box for the food pantry
> at our church, so don't want to open it just to taste....thanks a
> bunch....Sharon

Tamari is traditionally brewed soy sauce. IOW, it should not be
made out of human hair (but that's no guarantee).

-sw

On Wed, 24 Mar 2010 10:05:10 -0700 (PDT), aem >
wrote:

> On Mar 24, 8:59 am, sf > wrote:
> > On Wed, 24 Mar 2010 08:45:56 -0700 (PDT), aem >
> > wrote:
> >
> > > On Mar 24, 5:15 am, "biig" > wrote:
> > > > I have a bottle of Tamari Garlic Sauce I bought a while ago (I must have
> > > > been having a senior moment since I can't remember why) How does it differ
> > > > from garlic bbq sauce in flavour?
> >
> > > Think of garlic flavored soy sauce, rather than bbq sauce. Tamari is
> > > a kind of Japanese soy sauce. -aem
> >
> > I haven't noticed a garlic flavor to tamari. It's just a weird soy.
> > If you're used to chinese style, you're not going to like japanese
> > style soy... or at least I don't.
> >
> Not regular tamari, no, but the OP is asking about something called
> Tamari Garlic Sauce and apparently didn't know what the tamari base
> was...... -aem

<slapping forehead> thanks --> :/

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>I haven't noticed a garlic flavor to tamari. It's just a weird soy.
>If you're used to chinese style, you're not going to like japanese
>style soy... or at least I don't.

Yeah, I've been using tamari, and only tamari as pretty
much the only soy sauce in the house for so many years, I've
forgotten there are other styles.

I also still have cognitive dissonance when "soy sauce" is
abbreviated to just "soy".

Steve

On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >I haven't noticed a garlic flavor to tamari. It's just a weird soy.
> >If you're used to chinese style, you're not going to like japanese
> >style soy... or at least I don't.
>
> Yeah, I've been using tamari, and only tamari as pretty
> much the only soy sauce in the house for so many years, I've
> forgotten there are other styles.
>
> I also still have cognitive dissonance when "soy sauce" is
> abbreviated to just "soy".
>
It's the other way around here. Soy has always been just one word for
me and everyone I know. There is no reason to say "sauce". If we
mean soy "something else", then we'd specify what it is.

--
Forget the health food. I need all the preservatives I can get.

On Wed, 24 Mar 2010 22:21:32 -0700, sf > wrote:

> It's the other way around here. Soy has always been just one word for
> me and everyone I know. There is no reason to say "sauce". If we
> mean soy "something else", then we'd specify what it is.

I forgot to add that Tamari and sauce are redundant AFAIC.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),

>> I also still have cognitive dissonance when "soy sauce" is
>> abbreviated to just "soy".

>It's the other way around here. Soy has always been just one word for
>me and everyone I know. There is no reason to say "sauce". If we
>mean soy "something else", then we'd specify what it is.

Yeah, I am aware that this is the usual terminology for many
people; it's just foreign to my ears. "Soy" is the name of a plant,
not a sauce.

Steve

On Wed, 24 Mar 2010 22:21:32 -0700, sf wrote:

> On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>>>I haven't noticed a garlic flavor to tamari. It's just a weird soy.
>>>If you're used to chinese style, you're not going to like japanese
>>>style soy... or at least I don't.
>>
>> Yeah, I've been using tamari, and only tamari as pretty
>> much the only soy sauce in the house for so many years, I've
>> forgotten there are other styles.
>>
>> I also still have cognitive dissonance when "soy sauce" is
>> abbreviated to just "soy".
>>
> It's the other way around here. Soy has always been just one word for
> me and everyone I know. There is no reason to say "sauce". If we
> mean soy "something else", then we'd specify what it is.

that's kind of the way i think of 'soy,' but when writing recipe
ingredients i include 'sauce' just to be clear.

your pal,
blake

blake murphy > wrote in news:1iv3vyuveudk4
:

>> It's the other way around here. Soy has always been just one word for
>> me and everyone I know. There is no reason to say "sauce". If we
>> mean soy "something else", then we'd specify what it is.
>
> that's kind of the way i think of 'soy,' but when writing recipe
> ingredients i include 'sauce' just to be clear.

Soy is a legume, not a sauce. Soy sauce is a fermentation of liquids
obtained from the legume known as soy, various moulds (Aspergillus oryzae
and Aspergillus soyae to be precise), roasted grain, water and salt.

Miso is the fermentation of soy, barley or rice and Aspergillus oryzae,
called kojikiri in Japan.

What some people refer to as soy sauce could just as easily be referred to
as fermented sauce.

--

"The officer corps will forgive anything they can
understand, which makes intelligence the only sin."

Carnell, Blakes 7 episode 16

blake murphy > wrote:

>On Wed, 24 Mar 2010 22:21:32 -0700, sf wrote:

>> On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),
>> (Steve Pope) wrote:

>>> sf > wrote:
>>>
>>>>I haven't noticed a garlic flavor to tamari. It's just a weird soy.
>>>>If you're used to chinese style, you're not going to like japanese
>>>>style soy... or at least I don't.
>>>
>>> Yeah, I've been using tamari, and only tamari as pretty
>>> much the only soy sauce in the house for so many years, I've
>>> forgotten there are other styles.
>>>
>>> I also still have cognitive dissonance when "soy sauce" is
>>> abbreviated to just "soy".

>> It's the other way around here. Soy has always been just one word for
>> me and everyone I know. There is no reason to say "sauce". If we
>> mean soy "something else", then we'd specify what it is.

>that's kind of the way i think of 'soy,' but when writing recipe
>ingredients i include 'sauce' just to be clear.

Why is it that after hanging around with foodies all my life,
I have never encountered anyone who refers to soy sauce as "soy"
until the last five years or so?

Do any food writers do this? James Beard, Joy of Cooking?

When the packaging of a food item says "Contains Soy" do they
mean soy sauce specifically? Nope.

People can use whatever terminology they like, and there's nothing
wrong with that, but AFAIK this particular usage is several sigmas out.

Steve

On Sat, 27 Mar 2010 21:41:48 +0000 (UTC),
(Steve Pope) wrote:

> blake murphy > wrote:
>
> >On Wed, 24 Mar 2010 22:21:32 -0700, sf wrote:
>
> >> On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),
> >> (Steve Pope) wrote:
>
> >>> sf > wrote:
> >>>
> >>>>I haven't noticed a garlic flavor to tamari. It's just a weird soy.
> >>>>If you're used to chinese style, you're not going to like japanese
> >>>>style soy... or at least I don't.
> >>>
> >>> Yeah, I've been using tamari, and only tamari as pretty
> >>> much the only soy sauce in the house for so many years, I've
> >>> forgotten there are other styles.
> >>>
> >>> I also still have cognitive dissonance when "soy sauce" is
> >>> abbreviated to just "soy".
>
> >> It's the other way around here. Soy has always been just one word for
> >> me and everyone I know. There is no reason to say "sauce". If we
> >> mean soy "something else", then we'd specify what it is.
>
> >that's kind of the way i think of 'soy,' but when writing recipe
> >ingredients i include 'sauce' just to be clear.
>
> Why is it that after hanging around with foodies all my life,
> I have never encountered anyone who refers to soy sauce as "soy"
> until the last five years or so?
>
> Do any food writers do this? James Beard, Joy of Cooking?
>
> When the packaging of a food item says "Contains Soy" do they
> mean soy sauce specifically? Nope.
>
> People can use whatever terminology they like, and there's nothing
> wrong with that, but AFAIK this particular usage is several sigmas out.
>
I'm not a food writer. As far as your saying two words when you only
need to say one.... You have a big Japanese community on your side of
the Bay plus a sake factory over there, so maybe that's why. There's
no confusion on this side of the Bay. The default for soy is Chinese
style over here. If they are talking about Tamari specifically, they
call it Tamari. I specify between types if needed. Food writers
probably define soy *sauce* because they are writing recipes that even
the clueless will understand.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

> (Steve Pope) wrote:

>>>> (Steve Pope) wrote:

>>>>> I also still have cognitive dissonance when "soy sauce" is
>>>>> abbreviated to just "soy".

>> People can use whatever terminology they like, and there's nothing
>> wrong with that, but AFAIK this particular usage is several sigmas out.

>I'm not a food writer. As far as your saying two words when you only
>need to say one.... You have a big Japanese community on your side of
>the Bay plus a sake factory over there, so maybe that's why. There's
>no confusion on this side of the Bay. The default for soy is Chinese
>style over here. If they are talking about Tamari specifically, they
>call it Tamari. I specify between types if needed. Food writers
>probably define soy *sauce* because they are writing recipes that even
>the clueless will understand.

It's not a question of confusion or misunderstanding,
more of a grates-like-chalk reaction to bad word usage.

Is it typical in San Francisco? Dunno. I never encountered
it until relatively recently, but I did first hear it from
a native San Francsican. He started talking about "soy" with
no context and everyone in the room was perplexed until
it dawned upon them he was actually talking about soy sauce.

Steve

On Sun, 28 Mar 2010 00:00:59 +0000 (UTC),
(Steve Pope) wrote:
>
> Is it typical in San Francisco? Dunno. I never encountered
> it until relatively recently, but I did first hear it from
> a native San Francsican. He started talking about "soy" with
> no context

Like I said, soy by default here is Chinese style soy sauce. If it's
some other soy or soy product, it has a different name or it's two
words.

> and everyone in the room was perplexed until
> it dawned upon them he was actually talking about soy sauce.

What other soy could you have confused it with?



--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>On Sun, 28 Mar 2010 00:00:59 +0000 (UTC),

>> Is it typical in San Francisco? Dunno. I never encountered
>> it until relatively recently, but I did first hear it from
>> a native San Francsican. He started talking about "soy" with
>> no context

>Like I said, soy by default here is Chinese style soy sauce. If it's
>some other soy or soy product, it has a different name or it's two
>words.

>> and everyone in the room was perplexed until
>> it dawned upon them he was actually talking about soy sauce.

>What other soy could you have confused it with?

He asked a very general question like "what sort of soy do you like?".
Listeners initially thought the range of answers might include
tofu, edamame, yuba, miso, etc. -- different forms of soy products.
There was no context suggesting soy sauce, but he felt it
was inherent in the question.

Yes, he was the only one from San Francisco.

Steve

On Sat, 27 Mar 2010 18:33:04 -0600, Christine Dabney
> wrote:

> On Sat, 27 Mar 2010 17:26:54 -0700, sf > wrote:
>
>
>
> >What other soy could you have confused it with?
>
> Soy beans or soy milk, to just name a few. Or even soy bean curd.
>
Those are all examples of two words that I mentioned.

--
Forget the health food. I need all the preservatives I can get.

On Sun, 28 Mar 2010 00:33:19 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sun, 28 Mar 2010 00:00:59 +0000 (UTC),
>
> >> Is it typical in San Francisco? Dunno. I never encountered
> >> it until relatively recently, but I did first hear it from
> >> a native San Francsican. He started talking about "soy" with
> >> no context
>
> >Like I said, soy by default here is Chinese style soy sauce. If it's
> >some other soy or soy product, it has a different name or it's two
> >words.
>
> >> and everyone in the room was perplexed until
> >> it dawned upon them he was actually talking about soy sauce.
>
> >What other soy could you have confused it with?
>
> He asked a very general question like "what sort of soy do you like?".
> Listeners initially thought the range of answers might include
> tofu, edamame, yuba, miso, etc. -- different forms of soy products.
> There was no context suggesting soy sauce, but he felt it
> was inherent in the question.
>
> Yes, he was the only one from San Francisco.
>
I believe it. As I said soy means soy sauce by default over here,
every other soy product is specified. I'd be stupefied by his
question anyway because I would wonder if he was asking if I had a
favorite brand or was it which type of soy "sauce" I liked (usually a
choice between light and dark). So - what the heck did he want to
know or did he confuse everyone so much the question was lost?

--
Forget the health food. I need all the preservatives I can get.

On Sat, 27 Mar 2010 21:41:48 +0000 (UTC), Steve Pope wrote:

> blake murphy > wrote:
>
>>On Wed, 24 Mar 2010 22:21:32 -0700, sf wrote:
>
>>> On Thu, 25 Mar 2010 04:53:48 +0000 (UTC),
>>> (Steve Pope) wrote:
>
>>>> sf > wrote:
>>>>
>>>>>I haven't noticed a garlic flavor to tamari. It's just a weird soy.
>>>>>If you're used to chinese style, you're not going to like japanese
>>>>>style soy... or at least I don't.
>>>>
>>>> Yeah, I've been using tamari, and only tamari as pretty
>>>> much the only soy sauce in the house for so many years, I've
>>>> forgotten there are other styles.
>>>>
>>>> I also still have cognitive dissonance when "soy sauce" is
>>>> abbreviated to just "soy".
>
>>> It's the other way around here. Soy has always been just one word for
>>> me and everyone I know. There is no reason to say "sauce". If we
>>> mean soy "something else", then we'd specify what it is.
>
>>that's kind of the way i think of 'soy,' but when writing recipe
>>ingredients i include 'sauce' just to be clear.
>
> Why is it that after hanging around with foodies all my life,
> I have never encountered anyone who refers to soy sauce as "soy"
> until the last five years or so?
>
> Do any food writers do this? James Beard, Joy of Cooking?
>
> When the packaging of a food item says "Contains Soy" do they
> mean soy sauce specifically? Nope.
>
> People can use whatever terminology they like, and there's nothing
> wrong with that, but AFAIK this particular usage is several sigmas out.
>
> Steve

sure. all i'm saying is that when i think of 'soy' my mind says 'soy
sauce.' since not everyone is on the same page, you should be explicit.

your pal,
blake