Your video, Zombie Octopus Hates Soy Sauce, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

Here's the study he's talking about in the video: http://www.nejm.org/doi/full/10.1056/NEJMoa1311889?query=featured_home&#Results=&t=articleBackground

It looks like a legitimate study, but being correlational it should be taken with a grain of salt *snare drum, splash cymbal* As corrolation cannot show causation.

They seem to control for various factors like age, cholesterol level and previous hypertension too, so they don't appear to be fudging any results.

Perhaps I could argue they aren't measuring salt intake, but rather sodium excretion, and estimating intake based on urine samples. So there is potentially a huge difference in diet - a lot of the participants were from Asia, where they don't tend to use table salt (they use soy sauce instead) And even though it's still high in sodium, soy sauce could be going through a different process inside the body. (Similar to how sugar doesn't cause an insulin spike when it's in fruit form, but does when it's refined form). It's possible that the salt from soy could be passing through the body rather than settling in the blood stream. I'm just speculating. Or perhaps they are also eating other foods which are protective against moderate salt intake, allowing more of it to be excreted than absorbed.

Either way it's very interesting to me :-)

What I would like to see is a study on foods, rather than ingredients to get a better picture. Because humans don't usually eat individual minerals, and combinations of minerals seem to act differently in the body.


I guess what it's all saying though is if you are healthy, then 3-6g of salt is fine, but once you are at risk of CVD you need to back off in order to reverse the damage. But CVD is of course not the only disease people need to be careful about (although it is the #1 we should be worrying about), but salt also feeds various cancers etc.

On the one hand, having a guided experience like that from somebody that knows the "proper" way of doing things is a very good thing.

On the other hand, I hate snobbery when it becomes sort of evangelical to the point of "saving people from ruining their meal". Maybe they like "candy sushi" rolls, dipped into soy sauce mixed with wasabi to the point of being salt bombs. I do. AND I like good nagiri the "proper" way also.

Your video, The Birthplace of Soy Sauce, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

What? No soy sauce for dipping?

That's insane. That sounds like a pretty blatantly self serving (and ridiculous) statement for a vegetarian cook to say.
Good meat takes way more proper prep work, you don't just slap it on the grill. I usually marinate meat for hours-days before grilling it, or coat it with dry rub and let it sit for an hour+.
Just read my above post for a totally simple and easy recipe for green beans that works for just about any vegetable you might cook.
Another good one is just pan fry in butter, olive oil, or sesame oil then splash in some soy sauce at the end. Soy/ginger salad dressing can be substituted for soy sauce for more flavor.
For a third simple recipe, lightly pan fry in butter, then add brown sugar and peppers (white, black, cayenne) to candy them. YUM.

While I can't say I like it personally, it's not that bad, and definitely only needs a very thin layer. It's more a spice, not a foodstuff. As a kinda related example I love soy sauce in my noodles or rice, but I bloody well wouldn't drink it out of the bottle.

I've watched a few of these "How to eat sushi" videos and while there are some things that are the same I've seen many that contradict each other. Some say you should use your hand with sushi and rolls and others say rolls only. Some say you are supposed to eat the sushi fish side down so the fish is on your tongue and others don't say this. I've seen some that say you can mix the soy sauce with the wasabi while other say you never do that.

Sorry, you're right. Your one anecdote outweighs the thousands of man hours of research put into this. Tell me, does this restaurant not use soy sauce?

Yes, MSG is harmful to a small number of people ... if taken in large doses on an empty stomach, i.e. like pretty much every foodstuff out there.

And I don't know where you got the idea that the video claims that "deluded MSG haters need to be set straight". It simply states that the prevailing myth about MSG has no basis in fact, much like the other current fad, the gluten free diet

*related=http://videosift.com/video/You-Probably-Dont-Need-to-Be-on-that-Gluten-free-Diet

And meh, you got a headache... so what? People actually die from peanut and shellfish allergies, but most people still eat them. I'm not really sure what your point is, other than to raise a meaningless anecdote about a restaurant that gives you headaches, but for some reason you still go back to.

No one's trying to cram anything down your throat, like I said, eat whatever and however the fuck you want to.

Yea the guy in the vid has a pretty strong douchebag vibe to him, and yea he goes about making his point not in the most delicate way. That doesn't change the fact that most of what he says is more or less true.

This isn't about your personal preference, it's about how Sushi, the dish (and Nigiri and Sashimi and whatever) is meant to be eaten, in order to be able to fully appreciate the taste of raw fish.

Again, like it or not, raw fish isn't hamburger or cornflakes or whatever. Being able to appreciate a good slice of raw fish requires that, for example, you don't put fucking ginger on top of it, the whole point of it being there is to cleanse the pallet between the different fish you're eating, so you'll be able to properly taste them - when you put it on top of the fish you're basically guaranteeing that you won't be able to feel the taste. It's there for a practical reason, not as a condiment. Same goes for dipping the entire thing in soy sauce, or whatever.
Even his point about eating with your hands as opposed to chopsticks is sorta valid. Many above-average sushi dishes WILL fall apart when you try and pick them up with chopsticks.

And no, you don't have to go to a 5 Michelin starred restaurant to be able to get a good dish of raw fish. Even a market stand will do if the fish are fresh.

At least realize that this "stench of aristocracy" you're referring to is a Western phenomenon, and you perceive it as such because generally it's much more common to see stuck-up pedantic bastards being strict about these kinds of things, as opposed to most people who just wanna shove crap in their mouths and have it taste "yummy".
That doesn't change the fact that these assholes didn't invent the way sushi is "meant" to be eaten, that there is a difference between a piece of fresh fish and one that's been frozen for months, and that that delicate difference, to be noticeable and appreciable has to be shown the proper respect.
Or you can just deep fry it.

What you have a problem with is simply his presentation, correct? Or am I right in thinking you're upset that he's simply telling you how to properly eat sushi?

Sometimes there is actually a correct way and a wrong way. I know, shocking. But then there's also taking liberties. If I have no utensil's I will eat with my fingers even if it's "not the right way." Or more aptly, if there's no wine glass, I'll still use a solo cup. If I had a choice, I'd choose the wine glass. Why? Because it's the proper way. Does it really add to it? Not really. It's demonstrably mostly placebo effect. Then again, does a plate make food taste different? Technically speaking, no. It should in absolutely no way effect the taste of food. But in reality, it makes a substantial difference in the way food tastes. Those who do not take the time to properly plate a meal for another person is simply wasting their time and effort. You might as well buy them a McDonalds hamburger.

But in essence, what you're saying is "because you know more than me, it's wrong for you to use it because it means I'm inferior and you're a dick because of it." Why yes Ayn Rand, I'll keep that in mind. You must hate pretty people too?

I make my coffee from a French Press because it IS better. I use local "fancy" honey because it IS better. If I keep it on my shelf where others can see doesn't make me a douche. It could mean I don't have a cabinet, or I use it often. Which I do. Now who's being a dick?

You're assumption is simply that "I'm dumb, and you're smart, therefore you're gay." Or, I'm sorry, a hipster. Right now, the hip thing is to make fun of this video. Much like the people who hate popular music just because it's popular. That's what your argument sounds like.

Just because someone enjoys something doesn't make them a hipster, a douche or a dick. And because you can't understand their enjoyment of "proper etiquette" only makes you a hipster, dick, douche when you complain. No one here is "forcing" you to eat sushi anyway differently. No one is holding a gun to your head telling you to not put soy sauce all over your rolls. I know, it's strange, but you didn't even have to watch this video. So please explain to me what exactly the problem is again?


Chamot said:
Welcome to 'How to properly make a video' by Videosift community. -- Best comment yet on here.

To anyone offended by the "pretentiousness" of this video:
You just don't get it do you? You can't compare this stuff to the way you eat cornflakes or how you prefer to take your hamburger.
What he's talking about, what most people seem to completely misunderstand, is that sushi is ALL about the fish, it's what differentiates good and bad sushi, it's what makes quality sushi so expensive...

Now, you can eat however the fuck you want to eat, but you need to understand that when you go to a fancy sushi restaurant and you dip your entire nigiri in soy sauce mixed with wasabi and then even add ginger on top, you're throwing your money down the drain.
It's the equivalent of ordering a 100$ medium-rare steak and covering it in ketchup, then deep-frying it.

If that's how you choose to take your steaks, enjoy. But pretending there's no validity in the many ways different cultures around the world have of enjoying extra-fine foods and of enhancing one's ability to appreciate the taste of extra-fresh ingredients is just childish.

The only important thing to take away from this is that if you're at a good sushi joint, you only use soy sauce when the sushi chef says to. Sushi is a delicate dish.

The rest was just pretentiousness.

Recipe #1
Dystopianfuturetoday:
EGGDILLA

-2 Corn Tortillas (get good tortillas from a mexican market)

-1 Egg

-Oil (I used olive oil, but veggie or canola should work fine)

-Pepper Jack Cheese (Use other types of cheese if you like)

-Cajun Seasoning - I used “Slap Ya Mama” seasoning - which is a mix of salt, red pepper, white pepper and garlic. Improvise if you need to.

-Mayo - You can leave this out if you are trying to be healthy

-Gochugang Sauce - This is a mix of pepper paste, brown sugar, rice vinegar, sesame oil, soy sauce and honey. Mix to taste, put it in a squeeze bottle in the fridge and it will taste delicious on just about anything. Formal recipe here: http://www.luluz.net/articles/eat/gochujang-sauce-for-bibimbap/

We have another "official" contestant, pumkinandstorm has stepped-up the odds with this simple framework for a spattering of tasty dishes!!




Chinese Pork Tenderloin

Ingredients
2 pork tenderloins (1 -1/2lb or 750g)

Marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1-1/2 tsp minced gingerroot
1-1/2 tsp packed brown sugar
1 clove garlic
1/2 tsp sesame oil
Pinch five-spice powder

Directions
1. Trim any fat from tenderloins. Place in shallow glass.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins, turning to coat. Cover and refrigerate for 24 - 48 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade; Bake, basting generously four times in 375F oven for 30 to 35 minutes or until meat thermometer inserted at 20 - degree angle registers 160 F and meat still has hint of pink.
5. Remove to cutting board and tent with foil. Let stand for 10 minutes.
6. Using sharp knife, slice pork diagonally into thin slice

Challenge Accepted!