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Post by alphamikefoxtrot on Jan 8, 2009 12:10:59 GMT -5
I use a lot of oyster sauce and soy sauce in my cooking to make that sort of general "brown sauce" for Chinese food. And sesame oil -- just a bit otherwise it gets too bitter. Haven't done this in a while, but I've done a red wine reduction with mushrooms for beef dishes. Nummy.
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Jan 8, 2009 14:31:24 GMT -5
smoked paprika, palm vinegar, balsamic vinegar, black vinegar, fish sauce, cumin, dukka, harissa, black beans, fermented tofu, palm sugar, five spice powder, saffron . .I could go on and on - but these are my favourites - I enjoy cooking.
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Post by alphamikefoxtrot on Jan 8, 2009 17:01:34 GMT -5
smoked paprika, palm vinegar, balsamic vinegar, black vinegar, fish sauce, cumin, dukka, harissa, black beans, fermented tofu, palm sugar, five spice powder, saffron . .I could go on and on - but these are my favourites - I enjoy cooking. Argh.
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Jan 8, 2009 21:58:14 GMT -5
Celtriya - I owuldn't dare combine them in one dish; I might wind up with something like me! On the other hand, it is a creative challenge . . . Fish sauce - I was surprised to find it was appreciated also in the western world, with Romans preferring the "garum" made in the South of Spain. I even put it in paella. Fermented tofu - in moderation is wonderful in "joop" or lugao (rice porridge); also nice with stir fried vegetables.
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Post by alphamikefoxtrot on Jan 8, 2009 22:10:57 GMT -5
^ Funny, I was *just* talking about fish sauce and joop/lugaw/congee with a coworker -- cold remedies. That and how long bottles of fish sauce last. Years and years! You can almost never use it up in a decent amount of time, unless you are a restaurant.
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Jan 8, 2009 22:59:07 GMT -5
My fish sauce needs to be replenished after a month . .and I use 2 bottles- an everyday one such as Rufina or Squid and a quality one such as 3 crabs/ 5 crabs. It is just wonderful!!! I often make adobo with it rather than use soy sauce.
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Post by swinger on Jan 9, 2009 0:19:14 GMT -5
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Post by Subuatai on Jan 9, 2009 13:00:27 GMT -5
I need to learn how to make papadams, I'll make 500 of 'em a day!
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Post by Subuatai on Jan 9, 2009 14:30:40 GMT -5
Heh sometimes I go to Indian restaurants just for padamans, in fact I ALWAYS specifically say "I love your food, but above all, I LOVE PAPADAMS, so please, do serve me more extras" One restaurant served me a HUGE bowl of it lololol. I gave them tips for that, they deserved it heh. You errr... OFFER papadams? Don't say that! I'll be at your house every week stealing your food rofl ;D
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Post by Altan on Jan 10, 2009 3:18:42 GMT -5
Tumeric, cinnamon, saffron, sage, ...all serves a purpose.
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Post by Subuatai on Jan 10, 2009 7:13:47 GMT -5
Heh well, I WAS working in sales at that time and I was quite loaded dressed in a suit so hey, 'always be nice to a rich customer' ;D LOLOL
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Post by Subuatai on Jan 10, 2009 11:35:04 GMT -5
I have tumeric... somewhere in my cupboard of random spices I never use. But avaliable for my missus whenever she comes over to cook for me ;D LOL ok that's mean but... Hehehehe. Oh btw, any padadam is good except my own Oh... and yeah, I got chased out of Sydney for "stealing" a Lebanese girl before (I broke up with my current gf during this time)... I confronted quite... 'not so nicely' who actually spread the s*** behind me which happened to be her ex but nonetheless I had no choice but to move due to 200 VS 1...
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Post by swinger on Jan 10, 2009 11:48:26 GMT -5
Oh... and yeah, I got chased out of Sydney for "stealing" a Lebanese girl before (I broke up with my current gf during this time)... I confronted quite... 'not so nicely' who actually spread the sh*t behind me which happened to be her ex but nonetheless I had no choice but to move due to 200 VS 1... You had to leave an entire city? That's intense! Perhaps in another thread you might explain how that's possible? What is 200 VS 1? A law, or...?
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Post by Subuatai on Jan 10, 2009 11:52:06 GMT -5
Come to Sydney, live a few years, you'll see what I mean unfortunately. The Lebs, well, they just own the streets and not much the coppers can do about it.
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Post by alphamikefoxtrot on Jan 12, 2009 2:03:32 GMT -5
Damn Lebs. What with their flannel, short haircuts and Subarus!
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