"Honey, have you seen...

[Woodwould]

... the bottle of soya sauce?"

[watson]

Ah! but what kind??? Light Superior/Kechup Manis/ Kikoman ???

[Woodwould]

Definitely the big ABC bottle of ketsup manis!

[watson]

That's the one!!
Just did a quick trip to the "pantry" to check, and I have sneaked 8 bottles in there. She thinks its all for cooking!!

[Groggy]

She thinks its all for cooking!!

Like some other things that have gone into your dinners eh Noel?

[Ron Dunn]

woodwould, you surprise me!

I'd have pegged you as an HP or worcestershire man ... never kecap manis

What will you do to surprise us next? Tongkat ali? *grin*

[weisyboy]

they should add salty taste to the features list.

cant belive it i threw out 2 1l bottles on munday that went out of date 5 years ago. i have been using them up untill lately bu they were tstating to get a greny blue film on top.

[Woodwould]

woodwould, you surprise me!

I'd have pegged you as an HP or worcestershire man ... never kecap manis

Worcestershire Sauce is fine in a Bloody Mary, but HP Sauce...

What will you do to surprise us next? Tongkat ali? *grin*

[watson]

OK fess up time.
I use it almost daily...steak..prawns.....fish.....every marinade....and so far on Tassy oak/ Douglas Fir, and of all things some cedar from the tip. (Tasted like crud) but a beautiful colour,
What's your go Wouldy??

OH and I forgot the "hidden spalting experiment"......which sits in a plastic bag in the fermentation cupboard....probably open it up late September. Mixed with Miracle Grow Fertiliser, oak leaves, Tannic acid. Stock was Radiata/Douglas Fir/Oak...Must remember to open it up.

[watson]

Like some other things that have gone into your dinners eh Noel?

G'day Greg,
Not as "sticky" though.

[Woodwould]

OK fess up time.
I use it almost daily...steak..prawns.....fish.....every marinade....and so far on Tassy oak/ Douglas Fir, and of all things some cedar from the tip. (Tasted like crud) but a beautiful colour,
What's your go Wouldy??

I'm very partial to all genres of Asian cuisine and I'm especially fond of lashings of ketsup manis! I restrict its use just to Asian food as otherwise everything would tend to taste the same after a while.