Win-Win: For Skenes, an F&W Nod; for Kauffman, a Hot Pineapple Bun
1. Congratulations are in order. As many of the food blogs picked up on before the official announcement, Joshua Skenes, chef of Saison, is the Bay Area pick for Food & Wine's 10 Best New Chefs this year. Skenes is exactly the kind of chef the magazine honors: innovative, timely, and refined. (Speaking as someone who's chronicled F&W picks in two different dining scenes, I think the magazine shows unflagging good taste. For example, last year, it chose James Syhabout of Commis; in 2009, the local chefs honored were Christopher Kostow of Meadowood and Nate Appleman, then chef of A16 and SPQR.)
2. Soy sauce. A few days ago, Serious Eats posted a great basic guide to soy sauce. Jenny Lee-Adrian describes the variations between Chinese and Japanese styles and between light and dark. She covers tamari, kecap manis, and La Choy as well, calling the latter "chemical soy sauce." So that's why La Choy tastes so distinct ― it's a completely different product.