In The Sydney Morning Herald’s breaking news section just now, a list of soy and oyster sauces which The Australia New Zealand Food Authority has advised consumers to avoid, on advice from the the UK Food Standards Agency.
I’d check it out if I were you, Jomo Mojo.
Forgot to add in my last post, the safty concern is due to high levels of carcinogens.
3 and 4 are the only ones I’ve ever had. They are both good when not over used. I have a vague idea what 1 and 5 are, and I think they would be horrible.
- Mmmmmm-mmmm, beer sludge. Love it!
- Never had it. Actually, never heard of it until just now (okay, so I’m culturally deprived). It sounds edible, though, if not necessarily appetizing.
- Indifferent.
- Love it. Put it on virtually everything but Vegemite.
- Ugh. Just the ‘oyster’ part was enough to gross me out. Giant boogers on the half-shell, they are, and I can’t imagine that any bottled by-product of the slimy abominations would be any significant improvement.
- never tried it, never want to
- don’t know what it is
- sure, for cooking, using sparingly
- same as # 3
- I hate sea food
I’ve had them all and found them to each be edible.
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Never tried it. Not a big demand for it here in the sticks of Alabama, I’d wager.
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Never heard of it until this thread.
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Absolutely adore Worcestershire. My burgers swim in it. That and Tobasco. Mmmmmmm…
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Yep, love good ol’ Soy, as well. Can’t eat shrimp lo mein (or any Chinese or Asian cooking) without at least a little of it.
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I have to agree with boomvark on that one. Bleccch. Oyster anything makes my stomach heave.
I posted a question on this very topic, but I think it’s been deleted.
The conclusion, I think that it’s not weird at all, or at least it’s entirely consistent with the vegan dietary regime (bees are animals).
This made me laugh, Worcester contains anchovies, but I suppose you meant that you don’t like shellfish?
Incidentally, Oyster sauce isn’t all that fishy or unpleasant at all; it’s just like a sort of thick salty stock(bouillon).
If you like Marmite, you’d probably like Bovril; it’s quite similar, just a bit more ‘meaty’ tasting.
Marmite/Vegemite/Yeast exteact
Bovril
Worcester sauce
Soy sauce
Oyster sauce
ok my two cents; 1.not sure what they are
2. same as 1
3. use it ALL the time when marinating,or just to add extra flavor
4.yes love it, and not just on chinese food but all different foods
5.this is something that I started using last year and found that I love this,anyway I LIKE oysters(oh stop frowning!) But as for 1 and 2, I live in Alaska and have never seen these items on the grocery shelf,are they like a specialty foods? like the kind you gotta go to an Asian market or some other specialty store for?
Oyster sauce bears about as much resemblance to oysters as soy sauce does to soy beans. If you saw a bottle of it without the label, you would never know its origins.
My answers:
- Never tried it.
- Never tried it.
- Only in very diluted form.
- Sure, yummy.
- Not straight out of the bottle or anything, but it’s good diluted in food. Ditto on Vietnamese fish sauce.
For the record, no, this shouldn’t be interpretted to mean that I drink soy sauce straight.
TheLoadedDog, thanks for the headsup. Actually, the last time I had Pearl River Bridge soy sauce was about 19 years ago. I just remembered it as having better flavor than Kikkoman. After posting above, I googled it and found to my horror that it’s been banned in Germany Finland because of the carcinogens found in it. You know, I had misgivings about any food product coming from China. Maybe because of the unhealthy environment created by Communism in the old Warsaw Pact, the news that came out after the Berlin Wall fell, the terrible levels of pollution with no environmental controls. I am planning to go to Fresh Fields in search of some organic soy sauce that will hopefully be better than anything I’ve tried yet. No alcohol in my soy sauce, please.
No, I mean I hate seafood, in total. It’s not a matter of some deep-seated belief that eating seafood is wrong, but a matter of taste. While worschestershire sauce does contain fish, it’s the second to last ingredient, and, I don’t know about you, but I sure can’t taste it in there. I don’t care if something I don’t like is a minor ingredient of a food as long as I can’t taste it. Tofu, for another example…
Are we the only two to like this stuff? I love it on burgers but it also goes great on cheese on toast (as you can tell I’m an accomplished chef.)
Bovril and Marmite, they seem sort of the same but Marmite for some reason is puky but Bovril is great.
I suppose one nation’s mainstay is another’s rarity, in the UK, there’s nowhere that you can’t buy Marmite.
- Never had it
- Never had it
- Like it
- Like it
- Never had it
[list=1]
[li] never had it but would try it.[/li][li] never had it but would try it.[/li][li] like it.[/li][li] like it.[/li][li] like it.[/li][/list=1]
- Vegemite is one of the yummiest things ever. Seeing as I’m Australian, I’m probably more inclined to say that, but it really is yummy. All of you people who think it’s gross don’t know what you’re missing out on.
- Never tried it.
- This stuff rocks my socks. I love it.
- I love soy sauce. Any type. Sweet, plain etc, it’s all good.
- I don’t like seafood and therefore don’t like oyster sauce.
- Tried vegemite once, thought it tasted pretty good.
- Huh?
- Ok.
- Ok, but a little salty for my taste. Use sparingly.
- Love it.
–sublight.