Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 Fluke 1/4/84; site fluke.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!houxz!vax135!cornell!uw-beaver!ssc-vax!fluke!rzdz From: rzdz@fluke.UUCP (Rick Chinn) Newsgroups: net.cooks Subject: soy sauce Message-ID: <336@tpvax.fluke.UUCP> Date: Wed, 1-Aug-84 16:37:35 EDT Article-I.D.: tpvax.336 Posted: Wed Aug 1 16:37:35 1984 Date-Received: Sat, 4-Aug-84 02:14:49 EDT Distribution: net Organization: John Fluke Mfg. Co., Everett, WA Lines: 28 My doctor told me to cool it with the salt. Being Chinese, soy sauce is a staple ingredient. What???? Chinese food sans bug juice? After cutting out table salt (which was fairly easy), I found it quite a bit harder to cut out the bug juice. Using it in moderation helps, but there is still a lot of sodium in it. Recently, my wife found a bottle of soy made by Kikkoman called Kikkoman Lite (you dragged me all the way here to give me a light....). Although the label says "lite", and the flavor is not as intense as some of the Chinese soys, its still quite good, and I can indulge my love of soy sauce without quite as much guilt. All soy sauces are not created equal. -- Rick Chinn John Fluke Mfg. Co MS 232E PO Box C9090 Everett WA 98206 ihnp4!uw-beaver----\ decvax!microsof \ ucbvax!lbl-csam \ +====!fluke!rzdz sun / sb1!allegra / ssc-vax------------/ (206) 356-5232