So far I’ve used it to make a killer suite and sour pork. The rest awaits further inspiration. It’s very potent.
Yeah, my 4 trees are all standing solo and get a ton of sun. Of course now they’re budding so that’s a drawback but I think the benefits outweigh the downside.
Also, 3 of my 4 trees are HUGE and old, close to 100 years old if not more.
Sounds lovely to me; I’ve got to check my boil every 15-20 minutes all damn day so I am really warming to the idea of that device.
Keep lurking, but be sure and put your two cents in every once in a while!
We go thru soy sauce in my household quite fast, I am going to have to try that combo. We enjoy sweet/salty flavors here a lot. We’ve a recipe for brussel sprouts that uses maple syrup and somersausage. I can see adding soy sauce to that.
Syrup and bacon is a great combo. Syrup and soy sauce should work also.
This is the coolest typo I have seen in a long time.
Not a typo, I made pork in a large hotel room. 
Another note on the soyup is that it smells and tastes a bit like molasses. Which is weird, but suggestive about what sorts of things it can be used in.