(Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and lightly
steamed carrot sticks and other veges.

http://tinypic.com/m/farb6a/3



--
Peter
Tasmania
Australia

On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> wrote:

> (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and lightly
> steamed carrot sticks and other veges.
>
> http://tinypic.com/m/farb6a/3

Chinese style char su? Would you please post the marinade recipe?

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

sf wrote in rec.food.cooking:

> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > wrote:
>
> > (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
> > lightly steamed carrot sticks and other veges.
> >
> > http://tinypic.com/m/farb6a/3
>
> Chinese style char su? Would you please post the marinade recipe?

Could be. I make one like it with a jarred thick pre-made sauce but
this may be a simpler treatment that often goes under the same name but
isn't classic 'Char Su'.

Proportions approximate and adjust for your own tastes:

3 parts jufran hot bannana sauce
1 part quality soy sauce (Datu Puti suggested, never kikkoman)
1/2 part calamansi juice (may substitute lime at need)

Optional additions:
- A few cloves well crushed garlic or turn to paste in a blender with
above
- 1/2 part raw sugar (not needed IMHO but traditional is sweeter)
- 1 star anise, crushed to powder (this makes it very char sui tasting
and was the missing element)
- Splash of vinegar, cane sugar type from Datu Puti works well

Western tastes may prefer to start with 1/4 part calamansi then taste
test on the way up to preferred level.

Marinade time depends on how 'soft' the meat is. Bone in pork ribs,
about 2 hours suits me. Beef round steak, 3-4 hours makes it tender
(do not overcook!) and 5-6 can turn it to a flavorful but 'mushy
texture'.

Getting calamansi in the USA can be a trial in many areas other then
powdered which doesnt have the same effect. Lime juice will add the
flavor close enough but you'll need the splash of vinegar as it doesnt
have the same softening effect level as true calamansi. Peter though,
probably finds calamansi easier to locate than limes (grin). He may
know them as 'asian lime'. The flavor is a very citrusy sort that is
similar to lemon/lime.

In this recipe, using pure lime for calamansi works but if you make
some other asian recipe that calls for it with a lighter flavor base, a
closer match would be 2/3 lime 1/2 lemon. (Peter, check me there? Too
much lemon maybe?). An example where you'd have to have the lemon in
there is a Filipeno dish of deep fried very lightly battered (just
enough for a little sauce to stick) whole baby crabs ranging from
quarter to 50cent piece in size. These are served in a center pile
with a dish of 'mother vinegar' and calamansi juice (or squeeze your
own) which you add to the vinegar 'to taste'. Dip and eat.



--

"cshenk" > wrote in news:ga-
:


> 1 part quality soy sauce (Datu Puti suggested, never kikkoman)


Why never Kikkoman?


--
Peter
Tasmania
Australia

On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> wrote:

>(Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and lightly
>steamed carrot sticks and other veges.
>
>http://tinypic.com/m/farb6a/3

thank you for the picture. looks wonderful
janet us

sf > wrote in
:

> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > wrote:
>
>> (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
>> lightly steamed carrot sticks and other veges.
>>
>> http://tinypic.com/m/farb6a/3
>
> Chinese style char su? Would you please post the marinade recipe?
>


It's basically a honey/soy/sugar/hoisin/shaoxing sauce. I always throw
some garlic cloves in, as well as plenty of cracked pepper. You can add
some oyster sauce, sweet chilli sauce... basically whatever floats your
boat and makes it taste good.... I've done a couple with the sweet
chilli added, and it's a nice touch.... I just leave out the cracked
pepper :-)

I started with a hard and fast recipe a long time ago, and just
'graduated' to my own mix..... which is never the same anyways!!
(Sometimes I like it red, sometimes I like it dark!!)


Had a look for a recipe and found this one.............


http://www.whats4eats.com/meats/char-siu-recipe




--
Peter
Tasmania
Australia

Janet Bostwick > wrote in
:

> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > wrote:
>
>>(Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
>>lightly steamed carrot sticks and other veges.
>>
>>http://tinypic.com/m/farb6a/3
>
> thank you for the picture. looks wonderful
> janet us
>


Thanks Janet.

I'm studiously watching the steamed veges of late, so that they have that
warmed right through thing, but still have the 'crunch'.
It's a fine line to tread :-)

--
Peter
Tasmania
Australia

I'm back on the laptop wrote in rec.food.cooking:

> "cshenk" > wrote in news:ga-
> :
>
>
> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>
>
> Why never Kikkoman?

Cheap stuff with less flavor. Costs more than the actual good stuff.
Kikkoman is a chemical brew and you can tell. They make alot of money
selling it overseas.

--

On Sun, 29 Jan 2012 12:28:11 -0600, "cshenk" > wrote:

>I'm back on the laptop wrote in rec.food.cooking:
>
>> "cshenk" > wrote in news:ga-
>> :
>>
>>
>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>
>>
>> Why never Kikkoman?
>
>Cheap stuff with less flavor. Costs more than the actual good stuff.
>Kikkoman is a chemical brew and you can tell.

That's not true. All soy sauces are over priced, you're paying mostly
for the bottle... but at least Kikkoman is a very consistant
product... all the other's I've tried vary greatly with every bottle.
And "chemical brew" is meaningless gobbledygook, all brews are
chemical. Your reasons for poopooing Kikkoman are all obviously
steeped in blind prejudice. One can no more say which soy sauce is
best than which coffee, beer, or tea is best... best to who...
everyones taste is unique. Sampled straight by the spoonful I like
Kikkoman original best. Believe it or not I like American cheese
drizzled with Kikkoman soy sauce.

On Sun, 29 Jan 2012 08:51:42 -0600, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > > wrote:
> >
> > > (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
> > > lightly steamed carrot sticks and other veges.
> > >
> > > http://tinypic.com/m/farb6a/3
> >
> > Chinese style char su? Would you please post the marinade recipe?
>
> Could be. I make one like it with a jarred thick pre-made sauce but
> this may be a simpler treatment that often goes under the same name but
> isn't classic 'Char Su'.
>
> Proportions approximate and adjust for your own tastes:
>
> 3 parts jufran hot bannana sauce
> 1 part quality soy sauce (Datu Puti suggested, never kikkoman)

-vvv-
> 1/2 part calamansi juice (may substitute lime at need)

Thanks, because I wouldn't know where to find it here and I do go to
Asian markets.

A neighbor who was from Macao used to make char su - I know she
started off with American style ketchup (but I'm not sure what else
she did) and it tasted just like what we'd get in a restaurant. I
wanted to ask her for the recipe, but they were older and her husband
had a stroke shortly after so there were other priorities.
>
> Optional additions:
> - A few cloves well crushed garlic or turn to paste in a blender with
> above
> - 1/2 part raw sugar (not needed IMHO but traditional is sweeter)
> - 1 star anise, crushed to powder (this makes it very char sui tasting
> and was the missing element)
> - Splash of vinegar, cane sugar type from Datu Puti works well
>
> Western tastes may prefer to start with 1/4 part calamansi then taste
> test on the way up to preferred level.
>
> Marinade time depends on how 'soft' the meat is. Bone in pork ribs,
> about 2 hours suits me. Beef round steak, 3-4 hours makes it tender
> (do not overcook!) and 5-6 can turn it to a flavorful but 'mushy
> texture'.
>
> Getting calamansi in the USA can be a trial in many areas other then
> powdered which doesnt have the same effect.

Thanks for the warning.

> Lime juice will add the
> flavor close enough but you'll need the splash of vinegar as it doesnt
> have the same softening effect level as true calamansi.

Okay.

> Peter though,
> probably finds calamansi easier to locate than limes (grin). He may
> know them as 'asian lime'. The flavor is a very citrusy sort that is
> similar to lemon/lime.

I guess it's another one of those things like Kaffir that hasn't found
a following yet. I wonder how it would work in a Margarita?
>
> In this recipe, using pure lime for calamansi works but if you make
> some other asian recipe that calls for it with a lighter flavor base, a
> closer match would be 2/3 lime 1/2 lemon. (Peter, check me there? Too
> much lemon maybe?). An example where you'd have to have the lemon in
> there is a Filipeno dish of deep fried very lightly battered (just
> enough for a little sauce to stick) whole baby crabs ranging from
> quarter to 50cent piece in size. These are served in a center pile
> with a dish of 'mother vinegar' and calamansi juice (or squeeze your
> own) which you add to the vinegar 'to taste'. Dip and eat.


--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

On Sun, 29 Jan 2012 15:40:54 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in
> :
>
> > On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > > wrote:
> >
> >> (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
> >> lightly steamed carrot sticks and other veges.
> >>
> >> http://tinypic.com/m/farb6a/3
> >
> > Chinese style char su? Would you please post the marinade recipe?
> >
>
>
> It's basically a honey/soy/sugar/hoisin/shaoxing sauce. I always throw
> some garlic cloves in, as well as plenty of cracked pepper. You can add
> some oyster sauce, sweet chilli sauce... basically whatever floats your
> boat and makes it taste good.... I've done a couple with the sweet
> chilli added, and it's a nice touch.... I just leave out the cracked
> pepper :-)

Thanks, I have everything except the shaoxing. Can I leave it out or
is it essential?
>
> I started with a hard and fast recipe a long time ago, and just
> 'graduated' to my own mix..... which is never the same anyways!!
> (Sometimes I like it red, sometimes I like it dark!!)
>
>
> Had a look for a recipe and found this one.............
>
>
> http://www.whats4eats.com/meats/char-siu-recipe

I have dry sherry, so can do. Thanks!

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

On Jan 29, 9:32*am, Janet Bostwick > wrote:
>
> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
>
> > wrote:
>
> >(Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and lightly
> >steamed carrot sticks and other veges.
>
> >http://tinypic.com/m/farb6a/3
>
> thank you for the picture. *looks wonderful
>
>
I agree!

Brooklyn1 wrote in rec.food.cooking:

> On Sun, 29 Jan 2012 12:28:11 -0600, "cshenk" > wrote:
>
> > I'm back on the laptop wrote in rec.food.cooking:
> >
> >> "cshenk" > wrote in news:ga-
> >> :
> >>
> >>
> >> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
> >>
> >>
> >> Why never Kikkoman?
> >
> > Cheap stuff with less flavor. Costs more than the actual good
> > stuff. Kikkoman is a chemical brew and you can tell.
>
> That's not true. All soy sauces are over priced, you're paying mostly
> for the bottle... but at least Kikkoman is a very consistant
> product... all the other's I've tried vary greatly with every bottle.
> And "chemical brew" is meaningless gobbledygook, all brews are
> chemical. Your reasons for poopooing Kikkoman are all obviously
> steeped in blind prejudice. One can no more say which soy sauce is
> best than which coffee, beer, or tea is best... best to who...
> everyones taste is unique. Sampled straight by the spoonful I like
> Kikkoman original best. Believe it or not I like American cheese
> drizzled with Kikkoman soy sauce.

You havent a clue on this one. Kikkoman is crap and in Japan, if you
ue it you hide the bottle so your guests do not see it. It's used only
in cooking, not at serving at the table.

A real soy is a time aged item, taking up to a year to develop the
depth of a true one.


--

On Jan 29, 1:35*pm, Brooklyn1 <Gravesend1> wrote:
> Believe it or not I like American cheese drizzled with Kikkoman soy sauce..

Damn! I'm gonna try that!

On Jan 29, 8:42*pm, projectile vomit chick
> wrote:
> On Jan 29, 1:35*pm, Brooklyn1 <Gravesend1> wrote:
>
> > Believe it or not I like American cheese drizzled with Kikkoman soy sauce.
>
> Damn! *I'm gonna try that!

Brown salt water drizzled on salty flavorless fat. Oh joy! :-(\

John Kuthe...

ItsJoanNotJoann > wrote in
:

> On Jan 29, 9:32*am, Janet Bostwick > wrote:
>>
>> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
>>
>> > wrote:
>>
>> >(Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
>> >lightl
> y
>> >steamed carrot sticks and other veges.
>>
>> >http://tinypic.com/m/farb6a/3
>>
>> thank you for the picture. *looks wonderful
>>
>>
> I agree!
>
>


Thanxs :-)

--
Peter
Tasmania
Australia

"cshenk" > wrote in
news
> I'm back on the laptop wrote in rec.food.cooking:
>
>> "cshenk" > wrote in news:ga-
>> :
>>
>>
>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>
>>
>> Why never Kikkoman?
>
> Cheap stuff with less flavor. Costs more than the actual good stuff.
> Kikkoman is a chemical brew and you can tell. They make alot of money
> selling it overseas.
>


OK, spanks for that, I'll have to go visit a continental deli and look for
some Datu Pita.


--
Peter
Tasmania
Australia

sf > wrote in news:d9bbi75u60eu4c45p4cp1jlvpusm291kup@
4ax.com:

> On Sun, 29 Jan 2012 15:40:54 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in
>> :
>>
>> > On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
>> > > wrote:
>> >
>> >> (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
>> >> lightly steamed carrot sticks and other veges.
>> >>
>> >> http://tinypic.com/m/farb6a/3
>> >
>> > Chinese style char su? Would you please post the marinade recipe?
>> >
>>
>>
>> It's basically a honey/soy/sugar/hoisin/shaoxing sauce. I always
throw
>> some garlic cloves in, as well as plenty of cracked pepper. You can
add
>> some oyster sauce, sweet chilli sauce... basically whatever floats
your
>> boat and makes it taste good.... I've done a couple with the sweet
>> chilli added, and it's a nice touch.... I just leave out the cracked
>> pepper :-)
>
> Thanks, I have everything except the shaoxing. Can I leave it out or
> is it essential?
>>
>> I started with a hard and fast recipe a long time ago, and just
>> 'graduated' to my own mix..... which is never the same anyways!!
>> (Sometimes I like it red, sometimes I like it dark!!)
>>
>>
>> Had a look for a recipe and found this one.............
>>
>>
>> http://www.whats4eats.com/meats/char-siu-recipe
>
> I have dry sherry, so can do. Thanks!
>



Mmmmmmmmmm, dry sherry!!

I used to use dry sherry all the time in my chinese cooking, but after
some funny looks from sales assistants and always feeling like having to
explain that I'm going to use it for *cooking* ...... I switched to
shaoxing, which I can buy in any deli :-)

--
Peter
Tasmania
Australia

John Kuthe > wrote in
:

> On Jan 29, 8:42*pm, projectile vomit chick
> > wrote:
>> On Jan 29, 1:35*pm, Brooklyn1 <Gravesend1> wrote:
>>
>> > Believe it or not I like American cheese drizzled with Kikkoman soy
>> > sau
> ce.
>>
>> Damn! *I'm gonna try that!
>
> Brown salt water drizzled on salty flavorless fat. Oh joy! :-(\
>
> John Kuthe...
>


Suddenly, my hunger pangs disappeared!! :-)

--
Peter
Tasmania
Australia

On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"
> wrote:

>"cshenk" > wrote in
>news >
>> I'm back on the laptop wrote in rec.food.cooking:
>>
>>> "cshenk" > wrote in news:ga-
>>> :
>>>
>>>
>>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>>
>>>
>>> Why never Kikkoman?
>>
>> Cheap stuff with less flavor. Costs more than the actual good stuff.
>> Kikkoman is a chemical brew and you can tell. They make alot of money
>> selling it overseas.
>
>OK, spanks for that.

Are you actually going to give credibility to someone who thinks
"alot" is a word. Especially after saying the orientals make fun of
it but thinks Kikkoman makes a lot of money selling something the
orientals would lose face buying. Fact is Kikkoman has a huge modern
plant Japan. If it was such an awful product it wouldn't be
manufactured in the orient. I've tried many soy sauces over the years
that I picked up at oriental markets, usually all printed in oriental
symbols thinking they were authentic and the real deal... each and
every one was terrible, tasted either like watered down saline
solution or like extra salty pishwassser. I happen to like soy sauce
and use more than the average round eye. I think Kikkoman is better
than malt vinegar or Heinz on french fries but equal parts of all
three is da bomb.
http://kikkoman.com/qualityandsafety...on/index.shtml
I also make a Kickass Kikkoman potato salad.

On Jan 29, 9:29*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"

> >>> "cshenk" > wrote in news:ga-

> >>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>
> >>> Why never Kikkoman?
>
> >> Cheap stuff with less flavor. *Costs more than the actual good stuff..
> >> Kikkoman is a chemical brew and you can tell. *They make alot of money
> >> selling it overseas.
>
> >OK, spanks for that.
>
> Are you actually going to give credibility to someone.......

It's just silly to try to bash Kikkoman. As I've posted before,
Kimlan is a very large Taiwanese food products company, claiming the
biggest soy sauce sales among Taiwan brands. Pearl River Bridge is a
very large company in Guangdong, which may be the biggest soy sauce
seller from China. Kikkoman has the equivalent position in Japan.
They all make "genuine" stuff, naturally fermented, as few additives
as possible, and they all taste good to a lot of people. You can find
all three in both the asian markets and the supermarkets here in
SoCal. Which you like best is up to your taste. -aem

I'm back on the laptop wrote in rec.food.cooking:

> "cshenk" > wrote in
> news >
> > I'm back on the laptop wrote in rec.food.cooking:
> >
> >> "cshenk" > wrote in news:ga-
> >> :
> >>
> >>
> >> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
> >>
> >>
> >> Why never Kikkoman?
> >
> > Cheap stuff with less flavor. Costs more than the actual good
> > stuff. Kikkoman is a chemical brew and you can tell. They make
> > alot of money selling it overseas.
> >
>
>
> OK, spanks for that, I'll have to go visit a continental deli and
> look for some Datu Pita.

Grin, Datu Puti.

--

Brooklyn1 wrote in rec.food.cooking:

> On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"
> > wrote:
>
> >"cshenk" > wrote in
> > news > >
> >> I'm back on the laptop wrote in rec.food.cooking:
> >>
> >>> "cshenk" > wrote in news:ga-
> >>> :
> >>>
> >>>
> >>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
> >>>
> >>>
> >>> Why never Kikkoman?
> >>
> >> Cheap stuff with less flavor. Costs more than the actual good
> stuff. >> Kikkoman is a chemical brew and you can tell. They make
> alot of money >> selling it overseas.
> >
> > OK, spanks for that.
>
> Are you actually going to give credibility to someone who thinks
> "alot" is a word. Especially after saying the orientals make fun of
> it but thinks Kikkoman makes a lot of money selling something the
> orientals would lose face buying. Fact is Kikkoman has a huge modern
> plant Japan. If it was such an awful product it wouldn't be
> manufactured in the orient. I've tried many soy sauces over the years
> that I picked up at oriental markets, usually all printed in oriental
> symbols thinking they were authentic and the real deal... each and
> every one was terrible, tasted either like watered down saline
> solution or like extra salty pishwassser. I happen to like soy sauce
> and use more than the average round eye. I think Kikkoman is better
> than malt vinegar or Heinz on french fries but equal parts of all
> three is da bomb.
> http://kikkoman.com/qualityandsafety...on/index.shtml
> I also make a Kickass Kikkoman potato salad.

Dude, Kikkoman is the seller overseas due to hype. It's like Miller
Lite or Budwiser beer of the soy levels if you want a comparison to
American Beers. It's not a 'micro-brew'.

You probably believe folks in OZ think Fosters is a top of the line
brew too.

--

aem > wrote in news:ea6867ad-b022-4ddf-9e0b-
:

> On Jan 29, 9:29*pm, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"
>
>> >>> "cshenk" > wrote in news:ga-
>
>> >>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>
>> >>> Why never Kikkoman?
>>
>> >> Cheap stuff with less flavor. *Costs more than the actual good stuff
> .
>> >> Kikkoman is a chemical brew and you can tell. *They make alot of mon
> ey
>> >> selling it overseas.
>>
>> >OK, spanks for that.
>>
>> Are you actually going to give credibility to someone.......
>
> It's just silly to try to bash Kikkoman. As I've posted before,
> Kimlan is a very large Taiwanese food products company, claiming the
> biggest soy sauce sales among Taiwan brands. Pearl River Bridge is a
> very large company in Guangdong, which may be the biggest soy sauce
> seller from China. Kikkoman has the equivalent position in Japan.
> They all make "genuine" stuff, naturally fermented, as few additives
> as possible, and they all taste good to a lot of people. You can find
> all three in both the asian markets and the supermarkets here in
> SoCal. Which you like best is up to your taste. -aem
>


I'm always up to try new things, and as Carol has spent quite some time in
Asian countries, I'd tend to listen to that 'voice of experience'. Besides,
it's fun to try and hunt down ingredients/products that others use on here
that aren't normal shelf items. (Well, I think so anyway!!)


http://www.nutriasia.com/products/pr...datuputi/9&l=0




--
Peter
Tasmania
Australia

On Mon, 30 Jan 2012 10:42:20 -0800 (PST), aem >
wrote:

>On Jan 29, 9:29*pm, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"
>
>> >>> "cshenk" > wrote in news:ga-
>
>> >>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
>>
>> >>> Why never Kikkoman?
>>
>> >> Cheap stuff with less flavor. *Costs more than the actual good stuff.
>> >> Kikkoman is a chemical brew and you can tell. *They make alot of money
>> >> selling it overseas.
>>
>> >OK, spanks for that.
>>
>> Are you actually going to give credibility to someone.......
>
>It's just silly to try to bash Kikkoman. As I've posted before,
>Kimlan is a very large Taiwanese food products company, claiming the
>biggest soy sauce sales among Taiwan brands. Pearl River Bridge is a
>very large company in Guangdong, which may be the biggest soy sauce
>seller from China. Kikkoman has the equivalent position in Japan.
>They all make "genuine" stuff, naturally fermented, as few additives
>as possible, and they all taste good to a lot of people. You can find
>all three in both the asian markets and the supermarkets here in
>SoCal. Which you like best is up to your taste. -aem

Exactly.

"cshenk" > wrote in
news
> Brooklyn1 wrote in rec.food.cooking:

>
> You probably believe folks in OZ think Fosters is a top of the line
> brew too.
>


Come to think of it, I don't think I have seen *anyone* drinking Fosters
for many, many years!!

It's none of those beers we commonly call "Gin's ****".


--
Peter
Tasmania
Australia

"cshenk" > wrote in
:

> I'm back on the laptop wrote in rec.food.cooking:
>

>> OK, spanks for that, I'll have to go visit a continental deli and
>> look for some Datu Pita.
>
> Grin, Datu Puti.
>


Damn!! That's a PITA!!! ;-)

(Luckily I've got a picture of the bottle :-)

--
Peter
Tasmania
Australia