My buddy's secret jerky recipe is brand specific. I kept using Kikkoman and could never get it right. Then he told me he only uses LaChoy. All's well now. Sometimes just a little difference makes a big difference.The very worst. I don't think it has any soybeans in it at all. Just wheat. Unfortunately, Kikkoman is the flavor that most folks associate with Japanese stir fry. La Choy is prominently different tasting.
Soy sauce is little more than a concentrated batch of partly digested plant proteins. They concentrate the proteins, they get rid of the starches, and they "hydrolyse" the proteins so that they have a strong, meat enhancing flavor. When you cook your steak, you are breaking down the largely flavorless proteins to obtain their amino acid components. We can taste the amino acids, so we get lots more flavor out of a cooked chunk of meat than a raw one.
Read the back label on a lot of foods and you will often see "hydrolyzed vegetable proteins" as an ingredient. All this means is that they are adding some soy sauce equivalent to the mix so that it has a stronger & meatier flavor.
All sugar in the gas does is clog up filters. It does not dissolve in gas. Turns into instant sludge in the bottom of the container. Bad enough I guess but ruin an engine? No.
Beautiful!!Nice evening for a ride. The lake is skimming over now that the wind stopped. Warmer weather is on the horizon.
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I sold my 390 and purchased another 572. It's always good when everyone gets what they like.Sold your 572 to the boss so I could get a G for this winter, he loves it! Was running a 390, he picked it up the other day after he’d been using the 572 for couple weeks, said can’t believe I ran that 390, lol.
The stihl oil smells like **** and plastic burning.
I'm around. Been working 60-70 hours a week since april. Picked up a saw for the first time in months the other day. Needed a break and just went to the woods for awhile.James hasn’t been on since spring. Hopefully he’ll be back.