On Sun, 19 Mar 2017 04:32:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, March 18, 2017 at 5:25:44 PM UTC-4, cshenk wrote:
>> dsi1 wrote in rec.food.cooking:
>>
>> > We had round steak because it was a cheaper cut. If you do it right
>> > it's going to be pretty tasty. I also use round steak for stir-fry.
>> > That's pretty good too.
>>
>> Round steak takes well also to stroganoff. You add it to the cooked
>> dish (already cut to strips) and heat to point where it is medium done.
>> Serve.
>
>Provided that you're in the "Stroganoff is a braise" school. I'm in
>the "Stroganoff is a sauté with a pan sauce" school, so I always
>use a tender cut.

"Beef Stroganoff is a Russian dish of sautéed pieces of beef served in
a sauce with sour cream."
(roughly from Wikipedia)

So what you do is actually a stroganoff.

On Sunday, March 19, 2017 at 2:20:31 PM UTC-4, Bruce wrote:
> On Sun, 19 Mar 2017 04:31:44 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, March 18, 2017 at 5:20:45 PM UTC-4, cshenk wrote:
> >> Gary wrote in rec.food.cooking:
> >>
> >> > "U.S. Janet B." wrote:
> >> >
> >> > > "steak" is the way a piece of meat is cut. It has nothing to do
> >> > > with what you are imagining is being discussed.
> >> >
> >> > I don't disagree with you there. Beef to me is either ground or
> >> > sold in steaks or roasts. I just have never liked any braised.
> >> > I don't think that I'm "all that," I'm just tossing out my own
> >> > opinion.
> >>
> >> Gary, each type of cut (based on part of the animal) has it's own
> >> treatment that is generally optimal. I;m guessing you are not familiar
> >> with making pot roast?
> >
> >Dear God, no! Don't get Gary started on pot roast. He's never had a
> >good one, so he doesn't think pot roast can be good.
>
> When I still ate meat, I wasn't a fan either. Nursing home food.

Perhaps. It's possible to make a pot roast filled with complex flavor,
even (should the mood take you) make it with chiles.

Cindy Hamilton

On 19 Mar 2017 18:04:29 GMT, notbob > wrote:

>On 2017-03-19, U.S Janet B > wrote:
>
>> On 19 Mar 2017 17:17:55 GMT, notbob > wrote:
>
>>>First time I hunted/killed a pheasant, cut the bird up, OK, but the
>>>meat was extremely tough. The next bird, I braised in a simple
>>>beef/mushroom sauce. Came out so good, I've never eaten another
>>>pheasant any other way.
>
>> most small game needs to be done that way. Leaping through trees,
>> running for cover and up, up and away takes a lot of muscle work
>
>Agree.
>
>I've also found pen-raised pheasant has more fat and is much more
>tender than true wild pheasant. Planned hunts often let pen-raised
>pheasant loose in the field.
>
>I'm no great hunter, but I've seen a pheasant disappear in a freshly
>mown alfalfa field of 1/2 inch stubble. That pheasant did not break
>until I almost stepped on it and I still didn't see it until it DID
>break (fly). Made me a firm believer in camo! 8|
>
>nb

That's why there are hunting dogs. Watching a dog go on point is fascinating.
Janet US

On Sun, 19 Mar 2017 13:42:52 -0400, jmcquown >
wrote:

>On 3/19/2017 1:17 PM, notbob wrote:
>> On 2017-03-19, jmcquown > wrote:
>>
>>> dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
>>> course, but I would never call mushroom gravy with CFS "traditional".
>>
>> Agree.
>>
>> CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
>> n' gravy, fer breakfast. Got some homemade mushroom soup in my
>> freezer (I add cream). Never the twain shall meet, though!
>>
>> nb
>>
>I doubt many people here who like and have made/eaten CFS would say
>mushroom gravy is "traditional". I sure as heck wouldn't put mushroom
>gravy on biscuits.
>
>Jill

I love mushrooms in all kinds of stuff. But, CFS and biscuits and
gravy must be made the traditional way or else the magic is gone.
Janet US

On Sunday, March 19, 2017 at 6:18:30 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > That's an interesting way to cook a round. Will test it out someday. I
> > like to cut the round steak into strips and season and then add some
> > corn starch and some shoyu. Then it's fried at high heat in a good
> > amount of oil until browned. It comes out tasty and tender.
>
> I so love that or a variation. Use to thin slice whatever cut of beef
> and marinate it for a bit in a cooked/thickened soy sauce and cornstarch
> mix. Then thread onto bamboo sticks and on the grill. As they cook,
> brush on more of the soy sauce/cornstarch marinade. Oh yeah.
>
> I'll have to try the shoyu (aka Tamari?). Might make a better
> difference.

Shoyu is Japanese or Hawaiian soy sauce. I call Chinese soy sauce "Chinese soy sauce." Chinese soy sauce is saltier, darker, and more intense, than Hawaiian shoyu. When I was growing up, calling shoyu "soy sauce" would mean you were from the mainland or were putting on airs. These days the younger generation mostly call it "soy sauce." I use either depending on who I'm talking to.

The most popular soy sauce on this rock is Aloha Shoyu. It's a hydrolyzed product AKA, "fake" shoyu. It's popularity stems from the fact that most locals grew up on the stuff. In the post-war years, shoyu was in short supply and the idea was that shoyu production could be sped up by acid hydrolyzation instead of slow fermentation. The idea worked and the rest is history. This speedy process was invented by Aloha Shoyu so you have us to thank for that. Ha ha.

On 2017-03-19 2:20 PM, Bruce wrote:

>>
>> Dear God, no! Don't get Gary started on pot roast. He's never had a
>> good one, so he doesn't think pot roast can be good.
>
> When I still ate meat, I wasn't a fan either. Nursing home food.
>

I have had some good pot roast and I have had some bad pot roast. It can
be pretty tasty, but it sure isn't my favourite beef dish. I last did
one a few years ago and it was surprisingly good, but not good enough
for me to do it again.

On 2017-03-19 2:24 PM, Bruce wrote:
> On Sun, 19 Mar 2017 04:32:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, March 18, 2017 at 5:25:44 PM UTC-4, cshenk wrote:
>>> dsi1 wrote in rec.food.cooking:
>>>
>>>> We had round steak because it was a cheaper cut. If you do it right
>>>> it's going to be pretty tasty. I also use round steak for stir-fry.
>>>> That's pretty good too.
>>>
>>> Round steak takes well also to stroganoff. You add it to the cooked
>>> dish (already cut to strips) and heat to point where it is medium done.
>>> Serve.
>>
>> Provided that you're in the "Stroganoff is a braise" school. I'm in
>> the "Stroganoff is a sauté with a pan sauce" school, so I always
>> use a tender cut.
>
> "Beef Stroganoff is a Russian dish of sautéed pieces of beef served in
> a sauce with sour cream."
> (roughly from Wikipedia)
>
> So what you do is actually a stroganoff.
>

If is in in the Internet it has to be true. However, you might want to
also check the internet for Stroganoff recipes and see that there are so
many different variations that it is difficult to understand how they
can be the same dish. They the contain beef, onion and sour cream. They
can be braised for considerable periods, a short braise, or a last
minute saute.

On 3/19/2017 6:05 PM, dsi1 wrote:

>
> Shoyu is Japanese or Hawaiian soy sauce. I call Chinese soy sauce
> "Chinese soy sauce." Chinese soy sauce is saltier, darker, and more
> intense, than Hawaiian shoyu. When I was growing up, calling shoyu
> "soy sauce" would mean you were from the mainland or were putting on
> airs. These days the younger generation mostly call it "soy sauce." I
> use either depending on who I'm talking to.
>
> The most popular soy sauce on this rock is Aloha Shoyu. It's a
> hydrolyzed product AKA, "fake" shoyu. It's popularity stems from the
> fact that most locals grew up on the stuff.

My daughter lived in Hawaii for a few years. Met her husband there and
she introduced us to Silver Swan brand. Much better than the typical
stuff found at the supermarket.

On Sun, 19 Mar 2017 19:17:52 -0400, Ed Pawlowski > wrote:

>On 3/19/2017 6:05 PM, dsi1 wrote:
>
>>
>> Shoyu is Japanese or Hawaiian soy sauce. I call Chinese soy sauce
>> "Chinese soy sauce." Chinese soy sauce is saltier, darker, and more
>> intense, than Hawaiian shoyu. When I was growing up, calling shoyu
>> "soy sauce" would mean you were from the mainland or were putting on
>> airs. These days the younger generation mostly call it "soy sauce." I
>> use either depending on who I'm talking to.
>>
>> The most popular soy sauce on this rock is Aloha Shoyu. It's a
>> hydrolyzed product AKA, "fake" shoyu. It's popularity stems from the
>> fact that most locals grew up on the stuff.
>
>My daughter lived in Hawaii for a few years.

I hope she didn't lose her face there. That seems to happen a lot in
Hawaii.

On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
> On 3/19/2017 6:05 PM, dsi1 wrote:
>
> >
> > Shoyu is Japanese or Hawaiian soy sauce. I call Chinese soy sauce
> > "Chinese soy sauce." Chinese soy sauce is saltier, darker, and more
> > intense, than Hawaiian shoyu. When I was growing up, calling shoyu
> > "soy sauce" would mean you were from the mainland or were putting on
> > airs. These days the younger generation mostly call it "soy sauce." I
> > use either depending on who I'm talking to.
> >
> > The most popular soy sauce on this rock is Aloha Shoyu. It's a
> > hydrolyzed product AKA, "fake" shoyu. It's popularity stems from the
> > fact that most locals grew up on the stuff.
>
> My daughter lived in Hawaii for a few years. Met her husband there and
> she introduced us to Silver Swan brand. Much better than the typical
> stuff found at the supermarket.

I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.

Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.

As it goes, all these sauces have their place in the kitchen. The Asian cook will need to have at least two types on hand - one light and one dark.

http://tastyislandhawaii.com/2014/10...ah-with-shoyu/

On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 >
wrote:

>On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:

>> My daughter lived in Hawaii for a few years. Met her husband there and
>> she introduced us to Silver Swan brand. Much better than the typical
>> stuff found at the supermarket.
>
>I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
>
>Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.

Thanks Amazon:

---Aloha Shoyu:
Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
benzoate, a preservative
---Kum Kee dark:
Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
potassium sorbate added as a preservative, Disodium 5-Inosinate and
Disodium 5-Guanylate as flavor enhancers.
---Pearl River Bridge dark:
Water, soya beans, wheat flour, salt, sugar.
---Kikkoman:
Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
preservative.

Based on the ingredient list, the winner is Pearl River Bridge and the
loser is Kum Kee. Not that anyone cares. Y'all eat just about anything

On Sunday, March 19, 2017 at 3:32:35 PM UTC-10, Bruce wrote:
> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
>
> >> My daughter lived in Hawaii for a few years. Met her husband there and
> >> she introduced us to Silver Swan brand. Much better than the typical
> >> stuff found at the supermarket.
> >
> >I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
> >
> >Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>
> Thanks Amazon:
>
> ---Aloha Shoyu:
> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
> benzoate, a preservative
> ---Kum Kee dark:
> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
> potassium sorbate added as a preservative, Disodium 5-Inosinate and
> Disodium 5-Guanylate as flavor enhancers.
> ---Pearl River Bridge dark:
> Water, soya beans, wheat flour, salt, sugar.
> ---Kikkoman:
> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
> preservative.
>
> Based on the ingredient list, the winner is Pearl River Bridge and the
> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>

http://nextshark.com/11-hong-kong-so...sing-chemical/

On 3/19/2017 9:32 PM, Bruce wrote:
> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 >
> wrote:
>
>> On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
>
>>> My daughter lived in Hawaii for a few years. Met her husband there and
>>> she introduced us to Silver Swan brand. Much better than the typical
>>> stuff found at the supermarket.
>>
>> I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
>>
>> Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>
> Thanks Amazon:
>
> ---Aloha Shoyu:
> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
> benzoate, a preservative
> ---Kum Kee dark:
> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
> potassium sorbate added as a preservative, Disodium 5-Inosinate and
> Disodium 5-Guanylate as flavor enhancers.
> ---Pearl River Bridge dark:
> Water, soya beans, wheat flour, salt, sugar.
> ---Kikkoman:
> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
> preservative.
>
> Based on the ingredient list, the winner is Pearl River Bridge and the
> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>
>

Just to add to the comparisons
Silver Swan
Ingredients: Water, Soybean Extract, Wheat, Iodized Salt, Caramel Color
And Less Than 0.1% Potassium Sorbate As Preservative.

On Sunday, March 19, 2017 at 12:42:59 PM UTC-5, Jill McQuown wrote:
>
> I doubt many people here who like and have made/eaten CFS would say
> mushroom gravy is "traditional". I sure as heck wouldn't put mushroom
> gravy on biscuits.
>
> Jill
>
>
I've never eaten or seen mushroom gravy with chicken fried steak.
It might be good but I'll take the traditional milk gravy, please.

On Thu, 16 Mar 2017 16:43:31 +1100, Bruce >
wrote:

> On Wed, 15 Mar 2017 21:45:21 -0700, sf > wrote:
>
> >On Wed, 15 Mar 2017 17:09:50 +1100, Bruce >
> >wrote:
> >
> >> On Tue, 14 Mar 2017 22:52:09 -0700, sf > wrote:
> >>
> >> >On Tue, 14 Mar 2017 08:00:00 +1100, Bruce >
> >> >wrote:
> >> >
> >> >> On Mon, 13 Mar 2017 13:17:27 -0700, sf > wrote:
> >> >>
> >> >> >You sound awful to the person who is trying to listen to you on the
> >> >> >other end if you don't get your mouth near enough to the cell phone's
> >> >> >microphone/transmitter.
> >> >> >http://www.14thminute.com/wp-content...ell-talker.jpg
> >> >>
> >> >> I always find cell phones to have terrible sound. I try to only
> >> >> whatsapp or text with them. I also never know out off which part of
> >> >> the cell phone the sound's supposed to come.
> >> >
> >> >OK, you're an admitted dork.... not sure if your cellphone voice
> >> >quality is due more to using a cheap/old cellphone or to being stuck
> >> >out in the Middle of Nowhere, Australia, with mediocre cell service.
> >>
> >> It's a Samsung Galaxy 3. We don't have any cell service where we live.
> >> But sometimes I comb my hair and go to town, where they do have
> >> service.
> >
> >OK. Old phone, no cell service. Surely you make internet calls, at
> >least internationally... I can think of two ways they'd be free.
> >Maybe there are more, but I have no reason to make any - so I'm not
> >conversant on the details.
>
> We use VOIP over ADSL for all phone calls. It's not free, but much
> cheaper.

VoIP stands for Voice over Internet Protocol, so it's an internet
phone call. You're going to pay for your internet connection one way
or the other. Sounds like you're calling a landline, and you're
paying a premium to make calls that would be free if you were calling
a cellphone or a computer with an internet connection. Don't you use
Whatsapp? You can make free phone calls with that too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Mar 2017 19:12:29 -0700 (PDT), dsi1 >
wrote:

>On Sunday, March 19, 2017 at 3:32:35 PM UTC-10, Bruce wrote:
>> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
>>
>> >> My daughter lived in Hawaii for a few years. Met her husband there and
>> >> she introduced us to Silver Swan brand. Much better than the typical
>> >> stuff found at the supermarket.
>> >
>> >I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
>> >
>> >Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>>
>> Thanks Amazon:
>>
>> ---Aloha Shoyu:
>> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
>> benzoate, a preservative
>> ---Kum Kee dark:
>> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
>> potassium sorbate added as a preservative, Disodium 5-Inosinate and
>> Disodium 5-Guanylate as flavor enhancers.
>> ---Pearl River Bridge dark:
>> Water, soya beans, wheat flour, salt, sugar.
>> ---Kikkoman:
>> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
>> preservative.
>>
>> Based on the ingredient list, the winner is Pearl River Bridge and the
>> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>>
>
>http://nextshark.com/11-hong-kong-so...sing-chemical/
>
>

Ok, there goes Pearl River Bridge. Let's move on to the runner up:
Kikkoman!

On Sun, 19 Mar 2017 22:14:50 -0400, Ed Pawlowski > wrote:

>On 3/19/2017 9:32 PM, Bruce wrote:
>> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
>>
>>>> My daughter lived in Hawaii for a few years. Met her husband there and
>>>> she introduced us to Silver Swan brand. Much better than the typical
>>>> stuff found at the supermarket.
>>>
>>> I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
>>>
>>> Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>>
>> Thanks Amazon:
>>
>> ---Aloha Shoyu:
>> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
>> benzoate, a preservative
>> ---Kum Kee dark:
>> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
>> potassium sorbate added as a preservative, Disodium 5-Inosinate and
>> Disodium 5-Guanylate as flavor enhancers.
>> ---Pearl River Bridge dark:
>> Water, soya beans, wheat flour, salt, sugar.
>> ---Kikkoman:
>> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
>> preservative.
>>
>> Based on the ingredient list, the winner is Pearl River Bridge and the
>> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>>
>>
>
>Just to add to the comparisons
>Silver Swan
>Ingredients: Water, Soybean Extract, Wheat, Iodized Salt, Caramel Color
>And Less Than 0.1% Potassium Sorbate As Preservative.

That's in the same league as Aloha Shoyu then. Not that caramel
colouring is necessarily bad for you, but why would they add that? I
don't care about a bit more or less brown, black or light.

On Sun, 19 Mar 2017 19:30:10 -0700, sf > wrote:

>On Thu, 16 Mar 2017 16:43:31 +1100, Bruce >
>wrote:
>
>> On Wed, 15 Mar 2017 21:45:21 -0700, sf > wrote:
>>
>> >OK. Old phone, no cell service. Surely you make internet calls, at
>> >least internationally... I can think of two ways they'd be free.
>> >Maybe there are more, but I have no reason to make any - so I'm not
>> >conversant on the details.
>>
>> We use VOIP over ADSL for all phone calls. It's not free, but much
>> cheaper.
>
>VoIP stands for Voice over Internet Protocol, so it's an internet
>phone call.

Yes.

> You're going to pay for your internet connection one way
>or the other. Sounds like you're calling a landline, and you're
>paying a premium to make calls that would be free if you were calling
>a cellphone or a computer with an internet connection.

Almost all calls are to a landline. I think we make one phone call a
week on average.

>Don't you use Whatsapp? You can make free phone calls with that too.

Yes, we've done that a few times over WiFi. The sound's not the best
though. I think the other side has crappy Internet.

On Sunday, March 19, 2017 at 4:14:58 PM UTC-10, Ed Pawlowski wrote:
> On 3/19/2017 9:32 PM, Bruce wrote:
> > On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi10ahoo.com>
> > wrote:
> >
> >> On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
> >
> >>> My daughter lived in Hawaii for a few years. Met her husband there and
> >>> she introduced us to Silver Swan brand. Much better than the typical
> >>> stuff found at the supermarket.
> >>
> >> I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
> >>
> >> Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
> >
> > Thanks Amazon:
> >
> > ---Aloha Shoyu:
> > Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
> > benzoate, a preservative
> > ---Kum Kee dark:
> > Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
> > potassium sorbate added as a preservative, Disodium 5-Inosinate and
> > Disodium 5-Guanylate as flavor enhancers.
> > ---Pearl River Bridge dark:
> > Water, soya beans, wheat flour, salt, sugar.
> > ---Kikkoman:
> > Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
> > preservative.
> >
> > Based on the ingredient list, the winner is Pearl River Bridge and the
> > loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
> >
> >
>
> Just to add to the comparisons
> Silver Swan
> Ingredients: Water, Soybean Extract, Wheat, Iodized Salt, Caramel Color
> And Less Than 0.1% Potassium Sorbate As Preservative.

Soybean extract? I love that stuff!!!

On Sunday, March 19, 2017 at 4:32:40 PM UTC-10, Bruce wrote:
> On Sun, 19 Mar 2017 19:12:29 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Sunday, March 19, 2017 at 3:32:35 PM UTC-10, Bruce wrote:
> >> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi1yahoo.com>
> >> wrote:
> >>
> >> >On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
> >>
> >> >> My daughter lived in Hawaii for a few years. Met her husband there and
> >> >> she introduced us to Silver Swan brand. Much better than the typical
> >> >> stuff found at the supermarket.
> >> >
> >> >I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
> >> >
> >> >Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
> >>
> >> Thanks Amazon:
> >>
> >> ---Aloha Shoyu:
> >> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
> >> benzoate, a preservative
> >> ---Kum Kee dark:
> >> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
> >> potassium sorbate added as a preservative, Disodium 5-Inosinate and
> >> Disodium 5-Guanylate as flavor enhancers.
> >> ---Pearl River Bridge dark:
> >> Water, soya beans, wheat flour, salt, sugar.
> >> ---Kikkoman:
> >> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
> >> preservative.
> >>
> >> Based on the ingredient list, the winner is Pearl River Bridge and the
> >> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
> >>
> >
> >http://nextshark.com/11-hong-kong-so...sing-chemical/
> >
> >
>
> Ok, there goes Pearl River Bridge. Let's move on to the runner up:
> Kikkoman!

Fear-based foodie? No sir, I cannot abide by that!

On Sun, 19 Mar 2017 20:34:04 -0700 (PDT), dsi1 >
wrote:

>On Sunday, March 19, 2017 at 4:32:40 PM UTC-10, Bruce wrote:
>> On Sun, 19 Mar 2017 19:12:29 -0700 (PDT), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Sunday, March 19, 2017 at 3:32:35 PM UTC-10, Bruce wrote:
>> >> On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> >> wrote:
>> >>
>> >> >Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>> >>
>> >> Thanks Amazon:
>> >>
>> >> ---Aloha Shoyu:
>> >> Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
>> >> benzoate, a preservative
>> >> ---Kum Kee dark:
>> >> Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
>> >> potassium sorbate added as a preservative, Disodium 5-Inosinate and
>> >> Disodium 5-Guanylate as flavor enhancers.
>> >> ---Pearl River Bridge dark:
>> >> Water, soya beans, wheat flour, salt, sugar.
>> >> ---Kikkoman:
>> >> Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
>> >> preservative.
>> >>
>> >> Based on the ingredient list, the winner is Pearl River Bridge and the
>> >> loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>> >>
>> >
>> >http://nextshark.com/11-hong-kong-so...sing-chemical/
>> >
>> >
>>
>> Ok, there goes Pearl River Bridge. Let's move on to the runner up:
>> Kikkoman!
>
>Fear-based foodie? No sir, I cannot abide by that!

If you look left and right before you cross the street, does that make
you a fear-based pedestrian?

On Sun, 19 Mar 2017 20:33:05 -0700 (PDT), dsi1 >
wrote:

>On Sunday, March 19, 2017 at 4:14:58 PM UTC-10, Ed Pawlowski wrote:
>> On 3/19/2017 9:32 PM, Bruce wrote:
>> > On Sun, 19 Mar 2017 18:05:03 -0700 (PDT), dsi1 <dsi10ahoo.com>
>> > wrote:
>> >
>> >> On Sunday, March 19, 2017 at 1:17:56 PM UTC-10, Ed Pawlowski wrote:
>> >
>> >>> My daughter lived in Hawaii for a few years. Met her husband there and
>> >>> she introduced us to Silver Swan brand. Much better than the typical
>> >>> stuff found at the supermarket.
>> >>
>> >> I have not tried Silver Swan soy sauce - I am a little afraid to try it because it's made in the Philippines. I imagine it'll be similar to Chinese soy sauce - dark and intense.
>> >>
>> >> Most soy sauces will taste more intense than Aloha Shoyu. Foodies would probably recommend that you stay away from Aloha shoyu and similar fake products but I got a quart of the stuff that I use. I think that Lee Kum Kee dark soy sauce is quite tasty. I also had a bottle of Pearl River Bridge sauce that was just great - it had a strong molasses flavor.
>> >
>> > Thanks Amazon:
>> >
>> > ---Aloha Shoyu:
>> > Water, wheat gluten, soy beans, salt, sugar, caramel coloring, sodium
>> > benzoate, a preservative
>> > ---Kum Kee dark:
>> > Soy sauce (water, salt, soybean, wheat flour), caramel color, sugar,
>> > potassium sorbate added as a preservative, Disodium 5-Inosinate and
>> > Disodium 5-Guanylate as flavor enhancers.
>> > ---Pearl River Bridge dark:
>> > Water, soya beans, wheat flour, salt, sugar.
>> > ---Kikkoman:
>> > Water, soybeans, wheat, salt, sodium benzoate, less than 1/10 of 1% as
>> > preservative.
>> >
>> > Based on the ingredient list, the winner is Pearl River Bridge and the
>> > loser is Kum Kee. Not that anyone cares. Y'all eat just about anything
>> >
>> >
>>
>> Just to add to the comparisons
>> Silver Swan
>> Ingredients: Water, Soybean Extract, Wheat, Iodized Salt, Caramel Color
>> And Less Than 0.1% Potassium Sorbate As Preservative.
>
>Soybean extract? I love that stuff!!!

And don't get you started about potassiium sorbate!

dsi1 wrote in rec.food.cooking:

> On Saturday, March 18, 2017 at 1:38:14 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On 3/18/2017 11:25 AM, cshenk wrote:
> > > > dsi1 wrote in rec.food.cooking:
> > > >
> > > > > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > > > > dsi1 wrote:
> > > > > > >
> > > > > > > Swiss steak was one of the first dishes I learned to
> > > > > > > cook. I always used a round steak cut for that one. The
> > > > > > > best you can do with a round is to braise it. Some people
> > > > > > > will whack it with a hammer first or make it with cube
> > > > > > > steak. That's a pretty tough piece of meat so you can't
> > > > > > > grill it like a regular steak - or can you?
> > > > > >
> > > > > > To be quite honest with you. I've often bought cheap cuts of
> > > > > > meat sold as a "--- roast" for very cheap. I'd take them
> > > > > > home and cut into several 1" steaks. Cooked the normal
> > > > > > steak way, they were always very tasty. The cheaper cuts
> > > > > > were just a bit more tough and chewy. Taste was right
> > > > > > though. I never had a problem chewing a bit longer on a
> > > > > > tasty steak..
> > > > > >
> > > > > > I will never cook beef in water. tiad.
> > > > > > Well....I do like the homemade crockpot beef stew. Pan
> > > > > > seared then cooked to death in water, etc.
> > > > > >
> > > > > > You eat that as a stew though, not some nasty cooked in
> > > > > > water steak.
> > > > >
> > > > > We had round steak because it was a cheaper cut. If you do it
> > > > > right it's going to be pretty tasty. I also use round steak
> > > > > for stir-fry. That's pretty good too.
> > > >
> > > > Round steak takes well also to stroganoff. You add it to the
> > > > cooked dish (already cut to strips) and heat to point where it
> > > > is medium done. Serve.
> > > >
> > >
> > > That's an interesting way to cook a round. Will test it out
> > > someday. I like to cut the round steak into strips and season
> > > and then add some corn starch and some shoyu. Then it's fried at
> > > high heat in a good amount of oil until browned. It comes out
> > > tasty and tender. I cannot say how that works. I suppose you
> > > could then add it to stroganoff too.
> >
> > Thats a new way to me to fry it but I may try it some day!
> >
> > On the stroganoff, it's added raw as it is in thin slivers and
> > cooked at the last of the dish until just barely done then add your
> > sour cream and stir and heat just until warm again from the cold
> > sour cream.
> >
> > --
>
> Frying sliced beef with a cornstarch marinade is a basic Chinese
> technique but my guess is that it would work well in a dish like
> stroganoff. It's important not to cook the meat much after frying.

Agreed, minimal cooking at that stage.

--

Gary wrote in rec.food.cooking:

> dsi1 wrote:
> >
> > That's an interesting way to cook a round. Will test it out
> > someday. I like to cut the round steak into strips and season and
> > then add some corn starch and some shoyu. Then it's fried at high
> > heat in a good amount of oil until browned. It comes out tasty and
> > tender.
>
> I so love that or a variation. Use to thin slice whatever cut of beef
> and marinate it for a bit in a cooked/thickened soy sauce and
> cornstarch mix. Then thread onto bamboo sticks and on the grill. As
> they cook, brush on more of the soy sauce/cornstarch marinade. Oh
> yeah.
>
> I'll have to try the shoyu (aka Tamari?). Might make a better
> difference.

Tamari is a verion of sauce that we'd think of as 'thick soy sauce'.


Soy sauce and its many forms are found widely throughout Asia, but
tamari is specifically a Japanese form of soy sauce, traditionally made
as a byproduct of miso paste.

The differences in production give each sauce its own unique flavor.
Tamari has a darker color and richer flavor than the common Chinese soy
sauce you may be more familiar with. It also tastes more balanced and
less salty than the sometimes harsh bite of soy sauce, which makes it
great for dipping.
--

On Monday, March 20, 2017 at 3:28:53 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, March 18, 2017 at 1:38:14 PM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On 3/18/2017 11:25 AM, cshenk wrote:
> > > > > dsi1 wrote in rec.food.cooking:
> > > > >
> > > > > > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > > > > > dsi1 wrote:
> > > > > > > >
> > > > > > > > Swiss steak was one of the first dishes I learned to
> > > > > > > > cook. I always used a round steak cut for that one. The
> > > > > > > > best you can do with a round is to braise it. Some people
> > > > > > > > will whack it with a hammer first or make it with cube
> > > > > > > > steak. That's a pretty tough piece of meat so you can't
> > > > > > > > grill it like a regular steak - or can you?
> > > > > > >
> > > > > > > To be quite honest with you. I've often bought cheap cuts of
> > > > > > > meat sold as a "--- roast" for very cheap. I'd take them
> > > > > > > home and cut into several 1" steaks. Cooked the normal
> > > > > > > steak way, they were always very tasty. The cheaper cuts
> > > > > > > were just a bit more tough and chewy. Taste was right
> > > > > > > though. I never had a problem chewing a bit longer on a
> > > > > > > tasty steak..
> > > > > > >
> > > > > > > I will never cook beef in water. tiad.
> > > > > > > Well....I do like the homemade crockpot beef stew. Pan
> > > > > > > seared then cooked to death in water, etc.
> > > > > > >
> > > > > > > You eat that as a stew though, not some nasty cooked in
> > > > > > > water steak.
> > > > > >
> > > > > > We had round steak because it was a cheaper cut. If you do it
> > > > > > right it's going to be pretty tasty. I also use round steak
> > > > > > for stir-fry. That's pretty good too.
> > > > >
> > > > > Round steak takes well also to stroganoff. You add it to the
> > > > > cooked dish (already cut to strips) and heat to point where it
> > > > > is medium done. Serve.
> > > > >
> > > >
> > > > That's an interesting way to cook a round. Will test it out
> > > > someday. I like to cut the round steak into strips and season
> > > > and then add some corn starch and some shoyu. Then it's fried at
> > > > high heat in a good amount of oil until browned. It comes out
> > > > tasty and tender. I cannot say how that works. I suppose you
> > > > could then add it to stroganoff too.
> > >
> > > Thats a new way to me to fry it but I may try it some day!
> > >
> > > On the stroganoff, it's added raw as it is in thin slivers and
> > > cooked at the last of the dish until just barely done then add your
> > > sour cream and stir and heat just until warm again from the cold
> > > sour cream.
> > >
> > > --
> >
> > Frying sliced beef with a cornstarch marinade is a basic Chinese
> > technique but my guess is that it would work well in a dish like
> > stroganoff. It's important not to cook the meat much after frying.
>
> Agreed, minimal cooking at that stage.
>
> --

I've been frying up rib steaks using a high heat technique. Sear the steak on both sides in a wok. Then remove and cut into bit sized pieces. Return the steak to the wok and stir fry at high heat. This allows you to cook up a steak in a very short time.

jmcquown wrote:
>
> On 3/19/2017 1:18 PM, Gary wrote:
> > I'll have to try the shoyu (aka Tamari?). Might make a better
> > difference.
> >
> Shoyu is soy sauce.

Of a different variety.