On 5/3/2015 2:57 PM, JRStern wrote:
> On Sun, 03 May 2015 14:47:23 -0600, "W. Lohman" > 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...=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.