On Jun 27, 6:42 am, Omelet > wrote:
>
> Carol, how is that Oyster sauce working out for you?
> You know you spoiled me and I'm nearly out. ;-) Gotta make another run
> next month.
>
> There was no comparison between that one and the local "Oyster flavor"
> sauces!
>
> Thanks for helping me learn the difference.

I haven't tapped in to the oyster sauce yet (sigh). We have one
roommate who doesn't eat Chinese food and another one who won't eat
cooked vegetables (except tater tots and french fries). I've talked
to the raw veggie guy, and he's willing to try a beef and pea pod
concoction. I just have to remember to get the 'gredients.

I tried the dark sesame oil for the first time when I made the pork
fried rice. It's good, but for fried rice, I think I'd like to stick
with the lighter stuff. Gotta figure out what the dark stuff is best
used with.

We got up the nerve to open the curry paste within the past week,
too. (I really haven't "been here"). Dang, that stuff is good! We
wanted to make curry chicken that very night, but one of the roomies
had company and he can't eat hot foods because of allergies. So I
made a bland dinner, and he left just as I was serving it.
Grrrrrrrrrr! I'll let you know when we try it, though.

> If you need more stuff that I can get here, please don't hesitate to ask!

We've all become heavily addicted to panko crumbs. <G> And the blue
and white packing material that you used has come in handy more than
once. ROFL

You, my dear, are a goddess! Glad you're enjoying the oyster sauce.
I haven't had any in almost 20 years. Only the first couple bottles I
bought were the real thing, then all you could get was oyster
flavored.

Huggles and smoochlettes,
Carol