"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
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> >
> >
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, April 25, 2018 at 10:37:47 PM UTC-10, Ophelia wrote:
> > >
> >> Incidentally, I realised that musubi is that thing with the spam
> >> and rice I
> >> make. What do you call that sauce that I use with the Red Chicken?
> >
> > I've never tried mixing barbecue sauce and shoyu together. I don't
> > know why people here don't do that though.
> >
> > ==
> >
> > Actually i was referring to the sauce I made with the Red Chicken.
> > 1 cup light soy sauce
> > 1 cup dark soy sauce
> > 1/2 cup Chinese rice wine or dry sherry
> > 1/2 cup brown sugar or 1/3 cup Chinese rock sugar
> > 4 cups water
> > Dried mushrooms
> > Onions
> > leeks
> >
> > That is D's absolute favourite.
> >
> > What would you call that?
>
> Loo sauce.
>
> ==
>
> LOL you know what we call the 'loo' in UK??

LOL, yes but that is what the sauce is called. There are many
variations, and many use worstershire in addition now but it's ancient
chinese (pretty sure).

It's a 'boiling sauce' and can also be used in 'loo'd beef' (American
accent makes that one pretty funny). It actually is reused with
refridgeration between. It gets defatted between uses (fridge chill,
lift off).

It's extremely inexpensive to do that if reused and not a health hazard
at all if fridged then defatted bwtween uses.

It's not that I am too cheap to make a new batch, it's that I worry
about waste so fridge it and lift any far off then reuse it. I note
the flavor gets better after a few uses.

==

Yes, I think so too)