Chinese versus Mexican "black bean"

[JRStern]

Does Chinese "black bean" sauce use the same black beans as Mexican
black beans, or is the Chinese "black bean" black soybeans?

Actually I'm just off to the market to see what they offer, premade
"black bean sauce" seems to be the way to go.

J.

[W. Lohman]

On 5/3/2015 1:45 PM, JRStern wrote:
> Does Chinese "black bean" sauce use the same black beans as Mexican
> black beans, or is the Chinese "black bean" black soybeans?

Great question, I'm thinking the latter.

> Actually I'm just off to the market to see what they offer, premade
> "black bean sauce" seems to be the way to go.
>
> J.

Great stuff, many uses.

[JRStern]

I have a local restaurant that has a chicken with spicey garlic black
bean sauce, and I could live on it! Onions, green peppers, tiny bits
of jalapeno. I have no idea if they make the sauce or get it premade
in barrels.

Well, my local Kroger/Ralphs does not have the fermented black beans
or the premade sauce from Kikkoman or anyone else.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10512&fam=105

Have to try a local Japanese market, and if that doesn't work have to
dig up a Chinese market. Or sneak into the restaurant's kitchen ...

J.

[W. Lohman]

On 5/3/2015 2:57 PM, JRStern wrote:
> On Sun, 03 May 2015 14:47:23 -0600, "W. Lohman" <wl...@yaho.om> wrote:
>
>> On 5/3/2015 1:45 PM, JRStern wrote:
>>> Does Chinese "black bean" sauce use the same black beans as Mexican
>>> black beans, or is the Chinese "black bean" black soybeans?
>>
>> Great question, I'm thinking the latter.
>>
>>> Actually I'm just off to the market to see what they offer, premade
>>> "black bean sauce" seems to be the way to go.
>>>
>>> J.
>>
>> Great stuff, many uses.
>
> I have a local restaurant that has a chicken with spicey garlic black
> bean sauce, and I could live on it! Onions, green peppers, tiny bits
> of jalapeno. I have no idea if they make the sauce or get it premade
> in barrels.

Damn, that sounds super good!

> Well, my local Kroger/Ralphs does not have the fermented black beans
> or the premade sauce from Kikkoman or anyone else.
>
> http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10512&fam=105
>
> Have to try a local Japanese market, and if that doesn't work have to
> dig up a Chinese market. Or sneak into the restaurant's kitchen ...
>
> J.

The variety you'll find at any good Asian market will be worth the
drive, trust me.

I've got a really tasty black bean and garlic soybean oil paste in a jar
that I use like BBQ souce.

Shake on a little 5 spice powder and beef skewers just wake right up.

[dsi1]

You might be able to find black bean sauce in the store. You are correct that a bottle of that stuff is the way to go. You probably won't find Chinese salted black beans though. The Chinese black beans are fermented soy beans and the Mexican black beans are made of something that's not soybean. The Chinese black beans are used as a seasoning, Mexican black beans are just beans.

[W. Lohman]

The Chinese style are just killer good.

The jar of black bean/garlic soybean oil I have is extra tasty on top of
sushi rice too!

[Nancy Young]

On 5/3/2015 6:02 PM, dsi1 wrote:
> On Sunday, May 3, 2015 at 9:45:44 AM UTC-10, JRStern wrote:
>> Does Chinese "black bean" sauce use the same black beans as Mexican
>> black beans, or is the Chinese "black bean" black soybeans?
>>
>> Actually I'm just off to the market to see what they offer, premade
>> "black bean sauce" seems to be the way to go.
>>
>> J.
>
> You might be able to find black bean sauce in the store. You are correct
> that a bottle of that stuff is the way to go. You probably won't find
> Chinese salted black beans though. The Chinese black beans are fermented
> soy beans

Is that what that is ... I like to order Hunan Beef from the local
chinese place, I love all the vegetables ... but I have to pick out
these horrible black beans that leave a dirt taste in my mouth.
Blech.

Guess I could try ordering it Without the Yucky black bean things.

nancy

[dsi1]

Well OK - I sold! I had some chili over rice this morning. Boy, that was good stuff.

You might be interested in shio koji, which is sorta the same thing as Chinese black bean in that it's fermented salty stuff except that it's made with rice. I've never used it myself but I've had a bag of the stuff in my refrigerator for months just waiting. I figure it'll last forever though.

[dsi1]

I don't see that in too many beef dishes over here - mostly they use it in seafood. I guess they they should smash the beans up more. :-)

[Nancy Young]

On 5/3/2015 6:38 PM, dsi1 wrote:
> On Sunday, May 3, 2015 at 12:28:37 PM UTC-10, Nancy Young wrote:

>> Is that what that is ... I like to order Hunan Beef from the local
>> chinese place, I love all the vegetables ... but I have to pick out
>> these horrible black beans that leave a dirt taste in my mouth.
>> Blech.
>>
>> Guess I could try ordering it Without the Yucky black bean things.

> I don't see that in too many beef dishes over here - mostly they use it
> in seafood. I guess they they should smash the beans up more. :-)

Yeah, if I can't pick them out, I'm definitely not ordering that
again.

ancy

[dsi1]

How about some nice pressed duck instead? :-)

[Timo]

On Monday, May 4, 2015 at 5:45:44 AM UTC+10, JRStern wrote:
> Does Chinese "black bean" sauce use the same black beans as Mexican
> black beans, or is the Chinese "black bean" black soybeans?

Yes. Salty fermented soybeans. Like solid soy sauce.

> Actually I'm just off to the market to see what they offer, premade
> "black bean sauce" seems to be the way to go.

Our Vietnamese and Chinese grocery stores have many Chinese varieties, but even our regular supermarkets have some, which is quite OK. The Korean version can be good too.

[W. Lohman]

I added that to my shopping list, thanks!

http://kojiya.jp/shiokoji/

And now I know what to look for.

I'm not afraid of healthy fungi either, so this should be fun to smaple.

[W. Lohman]

Ooooh, yes please!

[W. Lohman]

Koreans really get fermentation, our local Asian mart has a pretty good
Kimchi selection.

[dsi1]

On Sunday, May 3, 2015 at 1:15:58 PM UTC-10, Bruce wrote:

> You don't have to buy the prefab sauce. Why not just buy the beans and
> add a tablespoon or so to a stir fry? Great stuff.
>
> --
> Bruce

The beans are too hardcore for me. The stuff in the jar is more lightweight and comes in a more convenient form.

[JRStern]

Me too.

Hard to find anymore, probably comes in frozen.

J.

[sf]

On Sun, 03 May 2015 12:45:45 -0700, JRStern <JRS...@foobar.invalid>
wrote:

Chinese black beans are salted and preserved. I'd rather use those
and make my own sauce.

--

sf

[sf]

On Sun, 3 May 2015 16:46:15 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> The beans are too hardcore for me. The stuff in the jar is more lightweight and comes in a more convenient form.

Equal parts salted black beans, onion and grated garlic, cover with
oil. Whiz in a blender to make a paste.

--

sf

[sf]

On Sun, 3 May 2015 15:35:28 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> I had some chili over rice this morning. Boy, that was good stuff.

Second day chili over rice is great!

--

sf

[JRStern]

First of all, which beans, the frijoles or "black soy" beans?

Second, if you start with dried beans, takes you all day to get them
ready to roll.

Third, the Chinese version is "fermented", exactly whatever that
means.

J.

[W. Lohman]

http://chinesefood.about.com/od/chinesefoodglossary1/g/blackbeans.htm

Definition: These are not the black beans you'll find in Mexican
cooking. Fermented black beans (also called salted or dried black beans)
are made from soybeans that have been dried and fermented with salt;
other spices such as chilies and/or wine and possibly ginger may be
added. Because of their strong flavor, fermented black beans are
frequently paired with other strong seasonings, such as garlic and
chilies. They make a frequent appearance in Cantonese cooking; you’ll
find them in dishes such as Shrimp With Lobster Sauce. Fermented black
beans are normally rinsed before being used in cooking; otherwise, they
will impart too much of a salty flavor to the dish. Often you’ll find
recipes calling for the beans to be mashed with garlic.

Fermented black beans are sold in plastic bags in Asian markets. At
home, remove the beans from the package and store in a sealed container
in a cool, dark place. The beans will last for several months. You can
also find fermented black beans sold in jars - these can be used instead
if necessary but they don't have as much flavor.

If you don’t live near an Asian market, premade black bean sauce is
often available in the international or ethnic section of many supermarkets.

[Helpful person]

On Sunday, May 3, 2015 at 7:09:47 PM UTC-4, dsi1 wrote:
>
> How about some nice pressed duck instead? :-)

Or pressed rat and warthog?

http://www.richardfisher.com

[JRStern]

I haven't been to my local Asian market yet, later today or tomorrow,
but just went to an independent local market, and they had this:

http://us.lkk.com/en/Products/retail/Cooking-and-Dipping-Sauces/black-bean-sauce

Only it was in a stubby jar not a tall bottle, about $3.99 for 8
ounces. But I didn't buy it on the spot for two reasons, first that
it was made in China (!!!!), second I couldn't find an expiration date
and I suspect low turnover.

Does anyone want to vouch for LKK foods? No lead, melamine, or motor
oil involved?

J.

[W. Lohman]

You betcha. I've been using their products for years.

I would guess most of our product comes from their Los Angeles factory.

[JRStern]

It says "product of China", it may be bottled in Los Angeles or just
warehoused there, or not even, just have a post office box there.

But thanks for the recommendation, I'll be going by the Japanese
market in a little while, after I see what they have I hope to come
home with something.

J.

[dsi1]

Part of the appeal of black beans is that you see it on the dish so you
can either eat it or discard it.

[W. Lohman]

Fair enough.

> But thanks for the recommendation, I'll be going by the Japanese
> market in a little while, after I see what they have I hope to come
> home with something.
>
> J.

I confess to just buying what looks most appealing as long as I can at
least read the ingredients list.

The print is so minute on some of the Chinese product you literally need
a magnifying lens to read the English on it.

I prolly have consumed some melamine inadvertently.

[dsi1]

I made the chili with a lot of Korean red pepper powder. I love that
stuff and use it a lot. One of these days, that stuff will make it big!

[dsi1]

Anyone for tennis?

[W. Lohman]

That is the other thing Koreans have mastered - pepper.

I love the crystalline flakes of dried red pepper and especially the
tubs of Gochujang paste.

So versatile.

[W. Lohman]

"And Pressed Rat's collection of dog legs and feet."

[dsi1]

You're right about the flakes having a crystalline appearance. I can't
say what causes that. The really fine powdered stuff is just beautiful.
A deep ox-blood red that just draws you in - well, me anyway.

[dsi1]

And that, kids, is why you want to be laying off of the LSD.

[W. Lohman]

Oh yeah, me too.

Cooking Channel has a great Korean food show on now with Judy Joo:

http://www.cookingchanneltv.com/shows/korean-food-made-simple.html

Must see TV.

[W. Lohman]

LOL!

...that and the trails...

[JRStern]

http://www.jfc.com/images/items/item28632.jpg

Dynasty brand

7 ounces, $1.99, product of USA

http://www.jfc.com/images/items/item28632.jpg

They also had bags of dried black soy beans for cheap, but they have
to be prepared like any dry bean, and are a distance away from the
sauce. I didn't see bags of fermented dried bean, or maybe I did and
they didn't have any English on them. Anyway, I thought I'd try this
first.

No expiration date on this one either, but I'm guessing they have a
lot more turnover there at my local Mitsuwa market.

J.

[Bryan-TGWWW]

I love Cream--Tales of Brave Ulysses, White Room...

--Bryan

[W. Lohman]

I've used Dynasty, in fact my local grocer stocks it - good stuff.

You'll be happy with it.

Recently I was stoked to find a bottle version of spring roll sauce.
It's that lovely peanut/bean paste that's served with Goi Cuon.

[W. Lohman]

"I told you not to wander 'round in the dark.
I told you 'bout the swans, that they live in the park.
Then I told you 'bout our kid, now he's married to Mabel..."

[dsi1]

Call me old-fashioned but I like their first album - before they tripped
out on acid.

[JRStern]

On Tue, 05 May 2015 11:20:49 +1000, Bruce <Br...@Bruce.invalid> wrote:

>On Mon, 04 May 2015 19:07:32 -0600, "W. Lohman" <wl...@yaho.om> wrote:
>
>>Recently I was stoked to find a bottle version of spring roll sauce.
>>It's that lovely peanut/bean paste that's served with Goi Cuon.
>

>Where would y'all be without your supermarket sauces?

Well yeah, but you know why they sell so much of that stuff, because
if you have to work for three days to make the eight ounces you're
going to need in the next year, it's a pain.

J.

[W. Lohman]

Yeah, "Spoonful" was about heroin...

These guys were lit by the time they were 15.

[W. Lohman]

On 5/4/2015 7:20 PM, Bruce wrote:

> On Mon, 04 May 2015 19:07:32 -0600, "W. Lohman" <wl...@yaho.om> wrote:
>
>> Recently I was stoked to find a bottle version of spring roll sauce.
>> It's that lovely peanut/bean paste that's served with Goi Cuon.
>

> Where would y'all be without your supermarket sauces?
>

It's cool to be able to make diner prep. go faster.

Do you do much Asian cooking?

Prep time really can eat up an evening.

[W. Lohman]

So very true.

[sf]

Thank you.

--

sf

[dsi1]

Somewhere between Fresh Cream and Disraeli Gears, Clapton discovered the
fuzz tone and wah-wah and it changed everything. :-)

[Ophelia]

"Bruce" <Br...@Bruce.invalid> wrote in message
news:futgkah05aa2q4ham...@4ax.com...

> If time's a factor, I'd rather cook something simpler than buy a
> sauce. Not that it's a crime or anything.

I am the same. I don't like bought sauces.

--
http://www.helpforheroes.org.uk/shop/

[Gary]

Ophelia wrote:

>
> "Bruce" wrote:
> > If time's a factor, I'd rather cook something simpler than buy a
> > sauce. Not that it's a crime or anything.
>
> I am the same. I don't like bought sauces.

Last week, while going through my pantry, I found a bottle of La Choy
Sweet & Sour sauce. Don't remember buying it but I must have had a
good coupon for it.

I decided to make sweet & sour chicken. I'd never made it before so I
looked up several recipes just to get the general idea. Very easy to
make fairly quickly. I nixed the idea of using the jar of sauce and
I'm glad I did.

I did open the jar and dipped a piece of chicken into it just to
taste. Not near as good as what I made from scratch.

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:55488F56...@att.net...

Usually it is not but it does have its place. Not everyone has the time or
inclination to make everything from scratch. I just enjoy cooking so I do
it.

--
http://www.helpforheroes.org.uk/shop/

[JRStern]

A lot of my cooking is minimal time and effort stuff, looking for
ideas that turn out reasonably good food under those conditions.

J.

[W. Lohman]

I wonder if he used this:

https://www.youtube.com/watch?v=8GMOgQW2GeI

http://www2.fender.com/experience/guitarchive/fender-outboard-effects-1950s1980s/

A more conventional—and successful—Fender effects unit introduced in
1968 was the Fuzz-Wah pedal. Such pedals were fairly commonplace by the
late 1960s and were a popular element of the psychedelic sound that
ruled that era. Fender’s large, solid pedal rocked up and down for the
wah effect and swiveled side-to-side for the fuzz. A new version
introduced in 1974 had more sophisticated controls and remained in the
line until 1984. The 1968 version reappeared in reissue form in 2008 as
one of the five Fender Classics effects pedals.

Another popular Fender effect of 1968 was the charmingly named Fender
Blender distortion unit. Distortion-wise, it had finer controls than the
Fuzz-Wah pedal. It had an on/off switch for the volume, sustain, tone
and blend controls; and a second switch for a tone boost circuit. Fairly
popular, the Fender Blender remained in the line into 1977, and it
reappeared in reissue form in 2008 as one of the five Fender Classics
effects pedals.



Of course Electro Harmonix was also big back then.

[W. Lohman]

On 5/5/2015 1:58 AM, Bruce wrote:

> If time's a factor, I'd rather cook something simpler than buy a
> sauce. Not that it's a crime or anything.
>

To each his own.

This type of sauce takes some fiddling to get just right.

[W. Lohman]

I'm no fan of La Choy - even their basic soy sauce tastes over-salty and
off.

I tend to buy Pearl or other non-name brands.

[Brooklyn1]

Depends on the sauce, some must be made, some store bought are better
than homemade. I guess you don't buy milk, butter, and cheese.
I don't mind milking cows... ;)

[Brooklyn1]

Yeah, and before you can make plum sauce you need to plant a plum tree
and wait seven years for the first two plums. In today's markets most
sauces can be found already made and most are better than homemade and
more consistant. It's much easier to buy a jar of duck sauce and
doctor it to taste than to make ones own from scratch. I'm definitely
going to buy a bottle of Karo syrup before I raise cane.

[Brooklyn1]

On Tue, 05 May 2015 17:56:57 +1000, Bruce <Br...@Bruce.invalid> wrote:

>On Mon, 04 May 2015 19:43:09 -0700, JRStern <JRS...@foobar.invalid>
>wrote:

>I'd rather make a quicker sauce myself than buy industrial sludge.

Depends on which sauce, many are quick and effortless to prepare but
many require more time than most are willing to devote and the
manufactured sauces are actually better than what most can make from
scratch. Many sauces are not worth preparing oneself when all one
will use in five years is maybe a pint. People buy an awful lot of
condensed mushroom soup so they must be happy with it as a sauce,
simply doesn't pay to make up a pint, and most home cooks wouldn't
know where to begin.

[dsi1]

On Tuesday, May 5, 2015 at 6:11:26 AM UTC-10, W. Lohman wrote:
> On 5/5/2015 1:24 AM, dsi1 wrote:
> > On 5/4/2015 5:52 PM, W. Lohman wrote:
> >> On 5/4/2015 7:18 PM, dsi1 wrote:
> >>> On 5/4/2015 2:26 PM, Bryan-TGWWW wrote:
> >>>> On Monday, May 4, 2015 at 2:56:24 PM UTC-5, dsi1 wrote:
> >>>>> On 5/4/2015 7:11 AM, Helpful person wrote:
> >>>>>> On Sunday, May 3, 2015 at 7:09:47 PM UTC-4, dsi1 wrote:
> >>>>>>>
> >>>>>>> How about some nice pressed duck instead? :-)
> >>>>>>
> >>>>>> Or pressed rat and warthog?
> >>>>>>
> >>>>>> http://www.richardfisher.com
> >>>>>>
> >>>>>
> >>>>> Anyone for tennis?
> >>>>
> >>>> I love Cream--Tales of Brave Ulysses, White Room...
> >>>>
> >>>> --Bryan
> >>>>
> >>>
> >>> Call me old-fashioned but I like their first album - before they tripped
> >>> out on acid.
> >>
> >>
> >> Yeah, "Spoonful" was about heroin...
> >>
> >> These guys were lit by the time they were 15.
> >
> > Somewhere between Fresh Cream and Disraeli Gears, Clapton discovered the
> > fuzz tone and wah-wah and it changed everything. :-)
>
>
> I wonder if he used this:
>
> https://www.youtube.com/watch?v=8GMOgQW2GeI
>
> http://www2.fender.com/experience/guitarchive/fender-outboard-effects-1950s1980s/
>

> A more conventional--and successful--Fender effects unit introduced in

> 1968 was the Fuzz-Wah pedal. Such pedals were fairly commonplace by the
> late 1960s and were a popular element of the psychedelic sound that
> ruled that era. Fender's large, solid pedal rocked up and down for the
> wah effect and swiveled side-to-side for the fuzz. A new version
> introduced in 1974 had more sophisticated controls and remained in the
> line until 1984. The 1968 version reappeared in reissue form in 2008 as
> one of the five Fender Classics effects pedals.
>
> Another popular Fender effect of 1968 was the charmingly named Fender
> Blender distortion unit. Distortion-wise, it had finer controls than the
> Fuzz-Wah pedal. It had an on/off switch for the volume, sustain, tone
> and blend controls; and a second switch for a tone boost circuit. Fairly
> popular, the Fender Blender remained in the line into 1977, and it
> reappeared in reissue form in 2008 as one of the five Fender Classics
> effects pedals.
>
>
>
> Of course Electro Harmonix was also big back then.

My guess is that he used a Clyde McCoy Vox wah. Who the hell is Clyde McCoy? Beats me but there used to be a really goofy drawing of him on the bottom of my friend's wah. That guy looked like a real hick but the wah sounded awesome. My wah was a Morley and was more sophisticated and beautiful and didn't sound like a waterfall when you turned it on. Too bad it sounded more like Mickey Mouse and not enough like Clyde McCoy.

https://www.youtube.com/watch?v=rnpWG2swzzU

[W. Lohman]

LOL!

Well stated.

[Ophelia]

"JRStern" <JRS...@foobar.invalid> wrote in message
news:tjnhkad1q4j5k7s1k...@4ax.com...

Fine, you do what is best for you.


--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:17uhka9voceo0pppm...@4ax.com...

I don't get the condensed soup as sauce. I see a lot of US recipes which
use it.

--
http://www.helpforheroes.org.uk/shop/

[.....]

You just make up so much crap.

[Cindy Hamilton]

On Tuesday, May 5, 2015 at 2:00:27 PM UTC-4, Ophelia wrote:

> I don't get the condensed soup as sauce. I see a lot of US recipes which
> use it.

1. Marketing.
2. Ease of use. Much easier to open a can than to make your own veloute.

If you've grown up on condensed soup as sauce, you don't know the difference.
I confess that there's a casserole my husband likes made with condensed
soup. I make it for him occasionally; it's nostalgic for him. I eat it,
too, but I don't pretend it's real cooking. I've never tried to reverse-
engineer it with real ingredients; to him it tastes just the way it should.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:ce371bd0-0039-4c29...@googlegroups.com...

Understood:))

Thanks, Cindy:)

--
http://www.helpforheroes.org.uk/shop/

[sf]

On Tue, 05 May 2015 10:12:07 -0600, "W. Lohman" <wl...@yaho.om> wrote:
>
>
> To each his own.

I made a new to me sauce yesterday... roasted tomato. Cut grape or
cherry tomatoes in half or bigger tomatoes into chunks, some red bell
pepper and onion cut the same size - toss with EVOO and seasonings. I
roasted my grape tomatoes cut side up with a couple big garlic cloves
at 400F on convect and ignored them for 20 minutes or so - until they
started to look "fire roasted". I peeled the garlic and everything
went into the food processor. Easy. Tasty too.

--
A kitchen without a cook is just a room.

[Nunya Bidnits]

"Bruce" wrote in message
news:7ttgka14frfmaekda...@4ax.com...

>I'd rather make a quicker sauce myself than buy industrial
>sludge.

So you're going to make your own fermented black bean sludge?

Most commercial sauces of all types aren't glop, except perhaps
hoisin, and of course the preparations that are *supposed* to be
very thick.

[sf]

On Mon, 04 May 2015 09:55:00 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> On 5/3/2015 8:55 PM, sf wrote:
> > On Sun, 3 May 2015 15:35:28 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> > wrote:
> >
> >> I had some chili over rice this morning. Boy, that was good stuff.
> >
> > Second day chili over rice is great!
> >
>
> I made the chili with a lot of Korean red pepper powder. I love that
> stuff and use it a lot. One of these days, that stuff will make it big!

I have it on my list of things to look for. It's probably located
next to the gochujang (paste), but I had no interest before a few days
ago. If I want pure heat, I use cayenne (it's hot enough for me).

--

sf

[dsi1]

On Tuesday, May 5, 2015 at 11:39:16 AM UTC-10, sf wrote:
> On Mon, 04 May 2015 09:55:00 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
> > On 5/3/2015 8:55 PM, sf wrote:
> > > On Sun, 3 May 2015 15:35:28 -0700 (PDT), dsi1 <>

> > > wrote:
> > >
> > >> I had some chili over rice this morning. Boy, that was good stuff.
> > >
> > > Second day chili over rice is great!
> > >
> >
> > I made the chili with a lot of Korean red pepper powder. I love that
> > stuff and use it a lot. One of these days, that stuff will make it big!
>
> I have it on my list of things to look for. It's probably located
> next to the gochujang (paste), but I had no interest before a few days
> ago. If I want pure heat, I use cayenne (it's hot enough for me).
>
> --
>
> sf

The Korean markets sell big bags of the stuff and it's fairly cheap. It's not that hot so I used about a quarter cup in a pot of chili and it makes a chili with a wonderful color. Mostly it's sold in medium and fine grinds. I got both.

[sf]

On Tue, 5 May 2015 15:14:44 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> The Korean markets sell big bags of the stuff and it's fairly cheap. It's not that hot so I used about a quarter cup in a pot of chili and it makes a chili with a wonderful color. Mostly it's sold in medium and fine grinds. I got both.

Sounds like Aleppo pepper. It's wonderful stuff, but (too) expensive.

--

sf

[dsi1]

On Tuesday, May 5, 2015 at 12:23:09 PM UTC-10, sf wrote:
> On Tue, 5 May 2015 15:14:44 -0700 (PDT), dsi1 <>

> wrote:
>
> > The Korean markets sell big bags of the stuff and it's fairly cheap. It's not that hot so I used about a quarter cup in a pot of chili and it makes a chili with a wonderful color. Mostly it's sold in medium and fine grinds. I got both.
>
> Sounds like Aleppo pepper. It's wonderful stuff, but (too) expensive.
>
> --
>
> sf

If's different from most pepper in that it's part of the structure of what you're cooking instead of just being a seasoning. You have to adjust your idea of what pepper is. A half kilo bag cost me under $7. They also sell it in 1 kilo bags - that's a lot of pepper!

[W. Lohman]

You just don't like the hard truths of life.

[W. Lohman]

http://hubpages.com/hub/23-Things-to-Know-about-Rock-Guitarist-Eric-Clapton

5. In London late in 1966, guitarist Jimi Hendrix came to town. (Hendrix
had come from the U.S. to England, hoping to be discovered.) Clapton and
Hendrix became quick friends and would go from nightclub to nightclub
and jam with the musicians in the bands, blowing away everybody.

6. In 1967, Clapton took his first psychedelic drug. This was actually
STP, a very potent hallucinogen, which would reportedly keep a person
stoned for up to three days. (Clapton wrote that he actually stayed
inebriated for this long.) While tripping, Clapton recalls listening to
one of the first acetates of the Beatles’ Sgt. Pepper’s Lonely Hearts
Club Band, which the Beatles had supposedly written while on LSD.

http://www.dailymail.co.uk/tvshowbiz/article-474705/Id-pray-Eric-pass-touch-Part-2-Pattie-Boyds-sensational-autobiography.html

He coped by drinking. Eric had moved from heroin to alcohol without
blinking. He began in the morning and drank all day until four o'clock
when Roger Forrester, his minder and later his manager, made him stop.

He reckoned that if he could stop Eric drinking at four, he had enough
time to sober him up before the show.

Eric's poison was Courvoisier and 7Up but after four, Roger would give
him cold tea and 7Up and by that stage in the day he couldn't tell the
difference.

The plan didn't always work. There were times when Eric was so drunk on
stage that he played lying flat on his back.

After the tour we took a holiday in Montego Bay in Jamaica. Every
morning the gardener would arrive with the biggest, fattest joint for
Eric, and they would spend the day smoking dope and drinking. Eric would
pass out in the evening. The maid would ask: "Dinner for one again, madam?"

[W. Lohman]

Roasting = caramelization = good!

[W. Lohman]

On 5/5/2015 3:19 PM, Nunya Bidnits wrote:
> So you're going to make your own fermented black bean sludge?

Settle down Jethro, he can't touch your mantle of slop souce King from
way down under...

[W. Lohman]

The Korean chile is not super hot - they have some varietal or way of
drying it where it's completely mouth-friendly, not a scorcher.

[JRStern]

A lot of Greek/mediterranean/middle-eastern places include a roasted
tomato as part of the dish, and I love them whole. Haven't made them
often enough to have a "recipe" to rely on, but they seem often
grilled, with big burn marks, so my oven/microwave efforts may be
doomed anyway.

Tried a lot of fire-roasted peppers also, not sure they're that
different from any other form of cooking but it works.

J.

[dsi1]

This always happens whenever you marry a guy whom everyone thinks is a God.

[W. Lohman]

I wonder if he'd also lost the B string would the karma have been different?

I've played flat on my back too, but not since I was 5.

[sf]

Thanks, they not only caramelized, they condensed... but I left out
the crucial word "sauce". It was roasted tomato *sauce* - or is that
souce? ;)

--

sf

[W. Lohman]

LOL.

Yeah.

Need to stay in Sauk dialect for sure.

You don't flub too many efforts is my observation. I wonder if some
small portion of Mexican oregano might have been useful in there.

The sweetness of roasted garlic is like a kiss.

[W. Lohman]

On Tue, 05 May 2015 22:36:18 -0600, W. Lohman wrote:

> I've played flat on my back too, but not since I was 5.

I was molested as a little boy and it brings me no joy to inform you
of this.

[Gary]

Sqwertz wrote:

>
> On Tue, 05 May 2015 05:37:26 -0400, Gary wrote:
>
> > Last week, while going through my pantry, I found a bottle of La Choy
> > Sweet & Sour sauce. Don't remember buying it but I must have had a
> > good coupon for it.
> >
> > I decided to make sweet & sour chicken. I'd never made it before so I
> > looked up several recipes just to get the general idea. Very easy to
> > make fairly quickly. I nixed the idea of using the jar of sauce and
> > I'm glad I did.
> >
> > I did open the jar and dipped a piece of chicken into it just to
> > taste. Not near as good as what I made from scratch.
>

> I nominate this post for the Most Anti-Climactic and Unbiased Post
> That Doesn't Involve Julie of 2015.
>
> We really need an RFC Rewards Committee.

LOL! At least I didn't toss out the old jar of LaChoy S&S sauce. ;)
I might use the rest to dip fries in for awhile.

[Gary]

Sqwertz wrote:

>
> Cindy Hamilton wrote:
> > If you've grown up on condensed soup as sauce, you don't know the difference.
> > I confess that there's a casserole my husband likes made with condensed
> > soup. I make it for him occasionally; it's nostalgic for him. I eat it,
> > too, but I don't pretend it's real cooking. I've never tried to reverse-
> > engineer it with real ingredients; to him it tastes just the way it should

No need to pretend it's "real cooking." If it tastes good as an
ingredient, why would you ever want to try to copy it just to make it
"real cooking?"
They make that right and many people love the taste, there's no need
to "reinvent the wheel."

> Somebody from the UK really doesn't get a say-so in this, IMO.

Those that frown on condensed soup are missing out on a taste. Just to
make it from scratch and simulate it is dumb, imo. Are you going to
build your next new car from scratch? Knock yourselves out.

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:554A1577...@att.net...

Just to clarify, I didn't frown on it, I asked about it, but I can see the
whingers prefer not to understand that.

--
http://www.helpforheroes.org.uk/shop/

[Cindy Hamilton]

On Wednesday, May 6, 2015 at 1:36:25 AM UTC-4, Sqwertz wrote:

> That's awesome that you can duplicate it even it's against
> your (our) morals :-)
>
> Somebody from the UK really doesn't get a say-so in this, IMO. Here
> in the United States We don't use custard sauce and curries from
> powders in cardboard cans and shelf-stable bottles.

Sure we do. I use Patak's curry paste occasionally. I store the
opened paste in the fridge. I had a box of tandoori seasoning
(which isn't really a curry), but I switched to paste for that, too.

But I'm with you on the custard sauce. It's vanishingly rare.

Cindy Hamilton

[W. Lohman]

On 5/5/2015 11:36 PM, Sqwertz wrote:
> That's awesome that you can duplicate it even it's against
> your (our) morals:-)

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

[W. Lohman]

On 5/5/2015 11:47 PM, Sqwertz wrote:
> I nominate this post for the Most Anti-Climactic and Unbiased Post
> That Doesn't Involve Julie of 2015.
>
> We really need an RFC Rewards Committee.
>

> -sw

Your Oscar is waiting:

[W. Lohman]

Oh look, a forger!

<chuckle>

You go in my pwnd shop too.

[dsi1]

Years ago, I bought an 80s guitar and in the case was a set of Sound City guitar strings that had a picture of EC in the center of the package. It said that the strings were "Designed for Eric Clapton." It had a very thin .0085 E string. That would be the thinnest string I ever saw. Slowhand's problem is obvious - that E string is too damn skinny. As far as the guitar goes, I'm guessing that the string set might be worth more than the guitar one day. :-)

I've been thinking about his radical change in sound between his first and second Cream records. My theory now is that Jimi Hendrix went to London during this period and EC came to realize that old British Blues wasn't going to cut it anymore. Hendrix must have totally fucked him up. Hee hee.

[W. Lohman]

Too funny - makes me wonder what gauges the rest of the set was.

> I've been thinking about his radical change in sound between his first and second Cream records. My theory now is that Jimi Hendrix went to London during this period and EC came to realize that old British Blues wasn't going to cut it anymore. Hendrix must have totally fucked him up. Hee hee.
>

You know, I think it may have been about the time Jeff Beck went that
way too:

https://www.youtube.com/watch?v=tS2K8lCELJs

[dsi1]

Here's a link. After some thinking and rememberin', I realize that I
have the Super Ultra Light set with a .0085 E string. For some reason,
it's not listed here. That sounds like a pack of trouble to me. From
what I hear, Billy Gibbons has a .0075 E string. What a show-off!

http://soundcitysite.com/page_11.jpg

>
>> I've been thinking about his radical change in sound between his first
>> and second Cream records. My theory now is that Jimi Hendrix went to
>> London during this period and EC came to realize that old British
>> Blues wasn't going to cut it anymore. Hendrix must have totally fucked
>> him up. Hee hee.
>>
>
> You know, I think it may have been about the time Jeff Beck went that
> way too:
>
> https://www.youtube.com/watch?v=tS2K8lCELJs

When I was in high school, a new kid moved in from Okinawa in mid-year.
That guy was unbelievable. He played "Heartbreaker" in that Jimmy Page
super articulation style and I knew it was the end for me cause there
was no way I could ever play like that. The guitar gang at school felt
the same way but nobody ever said anything. They would later play with
him but I never did. I guess I shudda. Hee hee.

[W. Lohman]

Taking not a thing away from either man - but Stevie Ray Vaughn
preferred near cable thick strings.

His sound was so fat and full.

>>
>>> I've been thinking about his radical change in sound between his first
>>> and second Cream records. My theory now is that Jimi Hendrix went to
>>> London during this period and EC came to realize that old British
>>> Blues wasn't going to cut it anymore. Hendrix must have totally fucked
>>> him up. Hee hee.
>>>
>>
>> You know, I think it may have been about the time Jeff Beck went that
>> way too:
>>
>> https://www.youtube.com/watch?v=tS2K8lCELJs
>
> When I was in high school, a new kid moved in from Okinawa in mid-year.
> That guy was unbelievable. He played "Heartbreaker" in that Jimmy Page
> super articulation style and I knew it was the end for me cause there
> was no way I could ever play like that. The guitar gang at school felt
> the same way but nobody ever said anything. They would later play with
> him but I never did. I guess I shudda. Hee hee.

That's a bummer tale.

You ever get into the Allman Brothers style?