Hair Soy Sauce: A Revolting Alternative to the Conventional

The Internet Journal of Toxicology ^ | 2005 | Alexander Tse-Yan Lee

[eraser2005]

Abstract
Recent reports of problem foods in Mainland China have raised global concerns about the safety of Chinese food products. Drawing on reliable data extracted from Chinese newspapers, magazines and the Internet, this report, the second in the series, takes a closer look at the hair-made soy sauce, a common kitchen-accessory for marinating and seasoning foods. It seeks to inform the scientific and medical communities regarding the potential short- and long-term epidemic consequences of consuming such soy sauce

[Xenalyte]

By the way, did you know that Worchestershire sauce is actually a fermented fish sauce? The fish are anchovies. Read the label.

I did one time - not Lea & Perrins (their ingredients used to not be listed), but an off-brand - and I found that intriguing. I wonder what makes the fish taste go away - the fermenting, maybe? Or the other stuff in there?

Regardless, I love the stuff.

[Xenalyte]

Un-freaking-believable.

I just sent it to Bacon Man and Hap and Xena's Guy and our buddy Hank. I hope they get sick too. I believe in sharing the wealth!

[Xenalyte]

Rrroawr!

[humblegunner]

Protien is good for ya!

[stevie_d_64]

Great green gobs of greasy grimy gopher guts...

la la la la la la la ...

I forgot the rest of the words...

Go ahead at yer leisure and fill in da blanks...hehehe

I know...I know...I'm a $*%#, and you've hated me all along...yada yada yada...

[The_Victor]

Mmmmmmmmmmmm, unhygienic hair.....

[MineralMan]

"I did one time - not Lea & Perrins (their ingredients used to not be listed), but an off-brand - and I found that intriguing. I wonder what makes the fish taste go away - the fermenting, maybe? Or the other stuff in there?
"

I'm not really sure. Actually, I'm a big fan of anchovies, so a sauce that tastes like anchovies is not a problem for me. I make a great anchovy aioli. The combination of garlic and anchovies is great.

In reality, anchovies are a small part of Worchestershire sauce, but they're in there, and it is a fermented sauce. I'm sure it originated in India, since it also includes tamarind. The British colonials in India brought a lot of good things back from India.

Try Crosse and Blackwell's Major Grey's Chutney on pork chops or lamb. It's the best thing since sliced bread. But make sure it's Crosse and Blackwell's. All others are inferior.

[arizonarachel]

Why did I read this before lunch?

[B-Chan]

We eat ONLY real Japanese shoyu (soy sauce). Japanese are clean freaks when it comes to food; the purity of their produce can be trusted.

[Calpernia]

::Groans:: This company makes amino acids and sells them as a food supplement out of Shenyang. I can't help but wonder what else the amino acids are made out of. The hospital they harvest body parts from is right there.

[Xenalyte]

That doesn't look like no amino acid to me.

It looks like Pacino's about to bury his nose in it.

[Calpernia]

I'll eat garden pests any day of the week before going back to soy sauce.

[Killborn]

Still, would you eat stir fried hair?

Bleagh.

[The_Victor]

Japanese are clean freaks when it comes to food; the purity of their produce can be trusted.

You get only the cleanest mercury in Japanese sushi... :)

[derllak]

Ugh, that's disgusting! I think I'll skip lunch today.
'Scuse me while I go hurl.....

[Calpernia]

Who the heck knows at this point. They probably snort people too :P

[B-Chan]

Hey, they can't control the heavy-metals content of the ocean...

[Gabz]

I make a great anchovy aioli. The combination of garlic and anchovies is great.

Care to share the recipe? It sounds marvelous.

But make sure it's Crosse and Blackwell's. All others are inferior.

I agree. Although I have made a pretty mean chutney myself of occassion..........but it's generally easier to just pick up a jar C&B.

[ru4liberty]

A tad esoteric, but hilarious!

[GovernmentShrinker]

The link is enlightening. This "research" is courtesy of:

Alexander Tse-Yan Lee, B. H. Sci.; Dip. Prof. Counsel.; MAIPC; MACA
Queers Network Research
Hong Kong China

Huh? If this was really a problem, I expect that it would be getting some coverage from more mainstream researchers and journalists.