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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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Lanx
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Lanx have you ever bought any of this super aged soy sauce before. I got a lot of these Business insider food related videos, I thought this one was pretty interesting.
i haven't watched the video i bought a few different "artisan" japanese soy, i can taste the difference, but i don't cook w/ those, i'll use it for dipping sauces like when i make a gyoza or if i get take out sushi i'll use that soy instead.
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Yeah apparently the older it gets it almost becomes like balsamic vinegar where it takes on much more acidity. I guess the one that they're talking about the video that's so expensive is a 20-year-old, but they're developing a 50-year-old that's not going to be ready until 2032.
I was just curious and I figured if anybody on the forum that maybe tried something of that nature it was probably you. You're right though I can imagine actually using it for cooking but that's just simply a condiment. I'm sure it's really good though.
Just thought it was pretty cool and didn't know much about it.
Lanx
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i had this in my list, i think i got a smaller bottle?
Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho", 18oz (532ml) (18oz, 1)… (1 Pack)
TAKESAN KISHIBORI SOY SAUCE (Original, 12.2 Fl oz.) Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives [/ur]
and heres the video
i purposely show a video b/c you don't want to get tricked by white ppl setting up a company pretending their soy sauce is good and just call it organic and slap on a samurai
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Well HEB had rib roast for 4.47 per lb. How long do you guys typically dry brine yours for? I normally do 24 hrs, but thinking I may prep it this evening for Christmas Day.
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So this is pretty cool. Just started watching it but figured somebody you might find it interesting. Kind of an interesting sample of food trends as far as what's considered fine dining over 100 years.
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