finding the best Soy Sauce in the world.

[chowmama]

7. Mom bought the tiniest bottle of Chun King soy sauce available

and it lasted just about as long as the equally tiny bottle of Tabasco. She never touched them. But it's the sauce I got used to as a child, topping the chow mein in the bottom can with the crunchy noodles in the top can. (The cans came as a set.) Minute Rice was also involved.

By my teens, I'd started cooking some Cantonese foods and branched out to Kikkoman, which was the best available in that time and place.

For the last few decades, I've been getting Lee Kum Kee Premium Regular, and go through a fair amount of it. It's probably not going to impress any gourmets, but I think it works for what I do. I still mostly cook Chinese and some Korean.

And now I'm getting hungry for a meatball/cabbage braised dish called Lion's Head. I don't know why this video put it in my head. I hadn't planned on it for next week, but what the hell. It's cheap, will reheat ok, and not too far off DH's diet. Thanks a lot. (sarcasm)