Last Poster #7

[Steve]

I think stuff like this is cool

Endurance, Ernest Shackleton’s Lost Ship, Found in Antarctica After 107 Years​

Cool. Shackleton's Way is still my favorite book on leadership.

In my yesterday's 6 miles walking, I did

- foot sweep, hook, back fist, overhand,
- front kick, jab, hook, uppercut,
- ...

over and over.

I try to use walking to replace my running (try to protect my knees). I like to combine punch/kick with my walking.

I have many hobbies besides MA. But when I do those hobby, I always feel guilty. My mind tells me that I should use those time to train MA instead. When I do kick/punch with walking, I don't feel guilty at all.

Sounds good. But also reminded me of punch dancing:

 

[donald1]

I was the exact same with soy sauce!!! It looked dicey and I didn't know what it was... but finally tried it with sushi, and there is NO going back.

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

 

[_Simon_]

Wheels....... or.............. doors.............

 

[Oily Dragon]

Cool. Shackleton's Way is still my favorite book on leadership.

Sounds good. But also reminded me of punch dancing:

This was the perfect video to wake up and watch this morning. Thank you.

I can't hope to compete with that, but here's my best retort.

 

[Oily Dragon]

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

Ginger slices are probably the healthiest thing on the whole plate. Some people don't like the acerbic taste but those little slices of heaven are anti viral, anti bacterial, anti-inflammatory, pro digestion, and loaded with antioxidants.

I love cooking with ginger.

 

[granfire]

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

Well, between different kinds of sushi.
But if you like it on top, who cares. I think it overpowers the sushi - most sushi.
but agiain, it is your plate, you eat it as you please.

 

[Dirty Dog]

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

It's to clear your palate so you can taste the subtle differences from one sushi to another.

 

[Xue Sheng]

Yeah soy sauce is neat.


I asked one of the people that make the stuff what the yellow stuff was and its ginger. Your supposed to eat it between sushi pieces? I have no clue what that means to I just put lil chunks on top of the sushi like like a blanket.

But did you know there were different Types of soy sauce.... light, dark and thick?

 

[Wing Woo Gar]

But did you know there were different Types of soy sauce.... light, dark and thick?

Even gluten free ones…

 

[Oily Dragon]

Even gluten free ones…

Kikkoman makes a gluten free sauce, as well as gluten free hoisin. No taste difference at all, it's really a matter of distillation (just like vinegar).

La Choy is all gluten free, I think.

 

[Wing Woo Gar]

Kikkoman makes a gluten free sauce, as well as gluten free hoisin. No taste difference at all, it's really a matter of distillation (just like vinegar).

La Choy is all gluten free, I think.

Ok what’s the difference between shoyu and tamari?

 

[granfire]

But did you know there were different Types of soy sauce.... light, dark and thick?

have not seen thick soy sauce in ages! loved that stuff, back in high school.

 

[Oily Dragon]

Ok what’s the difference between shoyu and tamari?

Shoyu is the Japanese name for any type of soy sauce. Tamari is a special type of Japanese shoyu based on the original Chinese Buddhist vegetarian soy bean recipe that traveled there. It's less salty than other shoyu, a little earthier, more balanced, robust flavor profile.

 

[Wing Woo Gar]

Shoyu is the Japanese name for any type of soy sauce. Tamari is a special type of Japanese shoyu based on the original Chinese Buddhist vegetarian soy bean recipe that traveled there. It's less salty than other shoyu, a little earthier, more balanced, robust flavor profile.

Growing up it was always shoyu or tamari. I know the taste difference but never knew the reason for the difference, thank you.

 

[Wing Woo Gar]

Shoyu is the Japanese name for any type of soy sauce. Tamari is a special type of Japanese shoyu based on the original Chinese Buddhist vegetarian soy bean recipe that traveled there. It's less salty than other shoyu, a little earthier, more balanced, robust flavor profile.

Never had the thick kind at home. In fact I’ve only had that at restaurants.

 

[Wing Woo Gar]

But did you know there were different Types of soy sauce.... light, dark and thick?

Light and dark? Could you elaborate? I don’t know about this, but I want to.

 

[Oily Dragon]

Never had the thick kind at home. In fact I’ve only had that at restaurants.

There are so many different ways to use a soybean. Theres a whole spectrum of fermented sauces, from thick, pasty fishy stuff native to China, to very light Japanese shiro ("white soy"), and then on to the Philippines where they actually add very hot chili pepper right in the sauce.

 

[Xue Sheng]

Light and dark? Could you elaborate? I don’t know about this, but I want to.

Light, regular and dark soy sauce I am not sure that thick and dark are not the same.

Salt content of light is lowest, standard is in the middle and dark has more salt. Also light is thinner and dark is thicker. I have also been told, but not checked that light soy sauce has less sugar and dark hs more sugar

 

[donald1]

But did you know there were different Types of soy sauce.... light, dark and thick?

I'm sorry, what? Since when??? Thick? Like maple syrup?

Funnily enough I was brave enough to add wasabi. Well... until I got to my fifth sushi slice and realized I added too much.

 

[Steve]

I like my soy sauce like I like my women: thick and salty.