What I learned today (Take Two)

I bought a bottle of O'Long's Black Bean Soy Sauce today. Never tasted it before, so I'm curious. Coincidentally, the mfr. was founded in 1944, when I was hatched.

I've never seen or heard of black bean soy sauce before. I'm familiar with (and use) thin, dark, and black soy sauces, but this apparently is something different. Do you have any recipes that call for it? When I googled "recipe using black bean soy sauce" all that turned up were recipes using black bean sauce.

-Paul W.

Black bean sauce is from Taiwan.

From Michelin Guide:

Q: What is unique about Taiwanese soy sauce?

A: Most commercial soy sauces are made from yellow soybeans and wheat, whereas traditional Taiwanese soy sauces are made from black soybeans only. That also means they are gluten-free, opening up many options for those with wheat sensitivities.

From Yun Hai Taiwan Stories:

The flavor of black bean soy sauce is richer and rounder than commercial soy sauces, with an almost chocolatey feel. They are inherently saltier, because they have no artificial preservatives, so you don’t need to use as much. Finally, many Taiwanese soy sauces contain a touch of sugar to balance out the richness of the black bean. (In wheat-based soy sauces, the wheat is responsible for adding a sweet note.)

Q: What difference do black soybeans make?

A: Black soybeans yield a different flavor and nutritional profile. They have more protein than yellow soybeans and, when fermented, produce more glutamate (most famously known for its starring role in the feature film Monosodium Glutamate) and thus more umami flavor. The beans also have greater anti-oxidative properties than yellow soybeans due to an increased presence of phytochemicals, such as the pigment that makes it black (anthocyanins, the same thing that makes purple cabbage royal).

Black soybeans make a difference to Taiwan too. Most commercial soy sauce in Taiwan is made from soybeans imported from the US or China, which are more affordable and sometimes certified as organic, but ultimately have to travel far, are of unknown origin and reduce the self sufficiency of Taiwanese agriculture. Many natural soy sauce brewers have made a move back towards Taiwan-grown black soybeans, producing single-origin soy sauces with better flavor, imparting qualities of terroir, while also enabling local agriculture and greater food self-sufficiency. All beans used are non-genetically modified.

Q: Any relation to fermented black beans?

A: Yes! Fermented black beans, or 豆豉 (a key ingredient in fan-favorites Clams with Black Bean Sauce and Ma Po Tofu) are made from black soybeans, as well. In fact, to make Taiwanese soy sauce, you first have to make fermented black beans. These then get further fermented to produce soy sauce. The flavor profile of Taiwanese soy sauce is directly related to that of fermented black beans. Deep and of the earth but also fresh, zingy, and invigorating.

[Jenise]

Today I learned (from CBS' Sunday Morning program) that Wegman's is a pretty cool grocery store and you folks on the east coast are lucky to have them. Their new sushi restaurant next to the downtown NYC store looks pretty incredible too.

Today I learned (from CBS' Sunday Morning program) that Wegman's is a pretty cool grocery store and you folks on the east coast are lucky to have them. Their new sushi restaurant next to the downtown NYC store looks pretty incredible too.

I guess. Maybe some people like the ownership better than WF but I think the two operations are functionally equivalent for shoppers. You might prefer some items in either WF or Wegmans and maybe find a slightly better deal in one store or the other, but overall it's pretty similar (with the exception of a broader range of cheaper non-organic basics in Wegmans). I live very near Wegmans and WF but I typically go to WF to supplement my farmers market fruit purchases, because the fruit in WF is better than in Wegmans.

The sushi place looks interesting, but it's not like Nyc is lacking Japanese options! Will see how it does.

When we're on the road, we're happy to see either Wegmans or WF for the prepared foods. Wegmans is maybe a bit more extensive in their offerings, but mostly equivalent.

Oh, you wacky exurbantites! Every now and then, when visiting friends in other places, I go with them to their Wegman's (or whatever) and it's crazy. I can fit my entire local grocery store in the bread department and have room leftover for three parking spots.

[Jenise]

Today I learned (from CBS' Sunday Morning program) that Wegman's is a pretty cool grocery store and you folks on the east coast are lucky to have them. Their new sushi restaurant next to the downtown NYC store looks pretty incredible too.

I guess. Maybe some people like the ownership better than WF but I think the two operations are functionally equivalent for shoppers....When we're on the road, we're happy to see either Wegmans or WF for the prepared foods. Wegmans is maybe a bit more extensive in their offerings, but mostly equivalent.

I have been in a Wegman's once; was travelling and therefore not shopping per se, I just wanted to glance around. That experience pre-dated my initial experiences with WF so I wasn't really comparing it to anything. From this show I learned that what perhaps is most impressive about Wegmans is how they take care of employees. One can start there as a teenager and expect to spend an entire career with them, and with above average pay and benefits. That kind of security in the grocery business is unusual. They receive 35 applications for every job they post as a result.

The nearest Wegmans to me is in Burlington, MA. I've never been there.

Your story about job security at Wegmans reminds me of our local supermarket chain (and the one I frequent) Market Basket. Its president and CEO, Arthur T. Demoulas, is noted for his ability to remember employees' names, birthdays and other milestones, attending their weddings and funerals, and checking in on ill workers. There was a nasty family dispute that resulted in his being fired in June 2014. That resulted in months of protests by both Market Basket employees and by customers. The family of George Demoulas was forced to sell their shares to Arthur T. and he returned to the company in August 2014. It was quite the hullabaloo.

-Paul W.

[Jenise]

Yesterday I learned that there's a type of basil called Bonsai Basil. It's a plant that, per my nursery, is comfortable in containers and grows well both inside and out. Yes, I bought one.

[Jenise]

Another tariff victim: avocados at Costco, up to $11 for a bag of five from $7.

[Jenise]

Oh and yesterday I watched an episode of that new Jose Andres and Martha Stewart hosted chef show. It's a Top Chef rip-off in so many ways, starts with a Quick Fire that feeds into a longer contest, they use a lot of Top Chef phraseology, and it has a Top Chef level prize ($250K). The similarities end there. The contestants, set, pantry and contest schemes are way below Top Chef level quality, as is Martha herself as host and judge I was shocked that in two cases Martha and Jose disagreed about a dish and, rather than discuss merits either way, Jose backed off and Martha's opinion prevailed. It's really awful.

By coincidence, I happened to tune into that, too. I watched for a little while, but couldn't take it. I detest Martha Stewart. How Jose has lowered himself.

Another tariff victim: avocados at Costco, up to $11 for a bag of five from $7.

You mean the country of origin didn't give you four dollars? Have you checked your bank account? Maybe all that tariff money is rolling into your account.

[Jenise]

Another tariff victim: avocados at Costco, up to $11 for a bag of five from $7.

You mean the country of origin didn't give you four dollars? Have you checked your bank account? Maybe all that tariff money is rolling into your account.

No, but I expect to get it back in my tax return.

[Jenise]

At a fruit stand in B.C. on the trip home yesterday I discovered Haskep jam. I'd never heard of this berry until last week's episode of Top Chef--they described it as blueberry-like, but longer shaped with thick skins. I bought one. Then later, in a remote mountain town in a little coffee shop in a building so old one side of the room was at least six inches higher than the other, we ran into a Haskep pie. Haskep berries with chunks of pear. My companions and I shared a piece--delicious!!! Despite the physical resemblance to blueberries, they tasted closer to black currant IMO, with noticeable tannins--and that's a good thing. At the same shop I also discovered Welsh Tea Cakes. Have never seen these before. They were small flat patties of very barely sweet dough about 1/2 inch thick and 3" diameter speckled with dried currants. For a non-sugar person like me? Insanely good. And I get why they're tea cakes, really nice for dunking.

Two weekends ago I was visiting with friends who are preparing for a trip to Wales later this year. They had bought a Welsh cookbook -- um, foods of Wales, not written in Welsh! -- and they made those tea cakes. They are, indeed, very good!

I've made those tea cakes, as well.

[Jenise]

I'm glad those tea cakes aren't local to me, or they'd be a constant temptation. Ate the last two on my way into town this morning, so I'm pretty certain of that!

I've never heard of those berries, either. I avoid pastries like the plague. I eat one and am doomed until my willpower kicks in again. The sweets I am eating now are Gerahidelli's dark chocolate with caramel or the raspberry square. I allow myself one a day. I had company for four days and bought slow-churned (1/2 the fat) Dreyer's mint chocolate chip ice cream because I knew it was my daughter's husband's favorite. I allow myself about 6 small spoonfuls instead of the chocolate square now and then. When it is gone, I will miss it. It has taken me a long time to get back into my 6 to 8 size clothing, but now I can wear them and plan on never letting myself go again. I eat anything I want and mainly stick to a Mediterranean diet. So far, so good. Weight Watchers had a slogan years ago...Nothing tastes as good as being thin feels. I say that to myself often. It is hard being a foodie!

[Jenise]

I go weeks without eating sweets, and a little sugar doesn't create cravings like you describe and other friends I have suffer from. I just like a few things that happen to be sweet, the way I like a variety of meats and other things. The science is that it takes about three days to get it out of your system.

I went shopping yesterday to replenish after five days away. Between two stops, I bought nectarines, apricots, strawberries, two melons (a dino and a canary), huge red (almost purple) potatoes like nothing I've ever seen before, romaine, mushrooms, shallots, broccolini, leeks, a small chunk of roquefort, a bag of roasted-in-the-shell peanuts, sugar snap peas and a bag of raw pizza dough. That tells you everything you need to know about how I eat when there's only me to feed.

And: only three weeks before I can eat artichokes again!!!!

Pumpkin goes on sugar jags, too. If the ball starts rolling, he's picking up chocolate and ice cream and liqueurs one after another.

I'm always up for a taste but one or two bites is usually enough.

I always have a bag of Gerhardelli's dark chocolate with salted caramel squares or the raspberry ones in the fridge. I allow one per day. Sometimes, I buy Ferrero Rocher chocolates and keep them cold in the fridge. I recently bought Dryer's 1/2 calorie ice cream because I had family visiting. After making ice cream cones for them, it took me three weeks to use up the rest. I'm doing well for myself. I crave chocolate after lunch!?

Jenice, I see no meat of any sort in there?

[Jenise]

Nope, Karen, no meat. I have some in the freezer if I get hungry fore it, but in fact what I love most and eat the most of is produce. Especially during melon, cherry and strawberry season.