this post was submitted on 06 Feb 2026
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Slop.

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For posting all the anonymous reactionary bullshit that you can't post anywhere else.

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For context she's currently getting dragged on twitter for being weirdly racist about asian food wut

Link to tweet

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[–] built_on_hope@hexbear.net 2 points 3 days ago (1 children)

It has a lighter salt flavour but a much deeper umami flavour. You don’t need much, just a small glug. I actually add a little to some western dishes as well like chilli and ragu to give a depth boost

[–] CloutAtlas@hexbear.net 2 points 3 days ago

The issue is I've got MSG for that. Honestly I only really use dark soy for red braising.