I have personally not tried this combo yet, but a similar-seeming and very tasty thing is a sandwich with apple butter and a slice of nice cheddar! So I can definitely see that being Very Good, and now with your endorsement I GOTTA try it sometime. :D
Traditional soy sauce is made by taking a mixture of soy beans and roasted wheat and fermenting it in brine/salt for like 5-6 months. But that takes, like, time and effort, so what some brands do instead is: 1) take the byproducts from making soybean oil, 2) boil them in hydrochloric acid, 3) dump in sodium carbonate until the pH evens out, and 4) add food dye and salt. It looks the same but tastes totally different, and at least where I live there's usually no indication on the packaging unless you read the ingredient list for "Hydrolyzed Soy Protein." Drives me nuts.
that's why I try to get soy sauce at asian groceries whenever I can. not only is it usually cheaper, it's usually actually soy sauce
My ideal banana is still largely chartreuse, maybe kinda yellow but definitely on the underripe side. I just hate the texture of the brown spots on the banana proper, and I like it a bit firmer in general.
It needs to be very ripe. Nearing the point where you put them into things like banana bread. If that shit is even slightly unsweet I hate it. So much.
I prefer bananas that have a trace of green still at the stem but they're allowed black spots if there are only a few of them.
Yellow with just a little bit of speckles. Guaranteed the best sweetness but still firm, not yet mushy.
Opinions on pickled foods? What of them will you or won't you eat? Will: Cucumbers of any variety Various peppers, especially banana peppers Garlic Won't: Radish Eggs (tbh I've never tried them tho) Ginger Olives Bonus: opinions on candied jalapenos, affectionally called Texas Candy around here? Edit: I was mistaken, it's actually called cowboy candy.
Pickled eggs are no, but that's a texture thing. Olives are vile in all their forms. Pickled onions, beetroot, gherkins, cauliflower, hot peppers and cabbage are all good and tasty. Pickled ginger? Divine. I am eh on preserved bell or pointed peppers, pickling doesn't add any value to them - the main upside of pickling rather than freezing is peppers are rather offensively stinky when frozen, and everything else ends up tasting of the buggers.
