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Default Easy "Asian" Chicken Dish

George wrote:
> Vilco wrote:
>> blake murphy wrote:
>>
>>> i've seen recipes for chili oil (or 'red oil') that didn't seem too
>>> difficult, but i wouldn't **** with it. maybe thirty-forty years ago
>>> when your alternative was mail-order, but not now.

>>
>> Try it and you'll become addicted to it. Here it's called "olio santo"
>> ("holy oil") and it is so easy to do... just choose your favorite dry
>> chilies and put them into an oil you like, as EV olive oil, and let it
>> rest for some time, say 3 weeks for example. Then you'll have your
>> orange/red hot oil to use with anything you want: in a sandwich, on a
>> pasta dish, on BBQed/grilled meat, pizza...
>> I'm a great fan of olio santo. If and when I'll grasp some habaneros,
>> I'll be a happy man.

>
> That method will work but you get a much stronger result with hot oil.
> Typically the Chinese version is made using hot oil which is just hot
> enough that it won't burn the chilis.


The couple times I've tried to make chili oil, I get red oil, but
no heat at all. I've only used to hot oil method (about 200F,
IIRC). I've tried peanut oil and canola.

I have about a cubic foot of dried chilies to use up.

-sw

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Steve Pope wrote:

> San-J makes both regular and low-sodium tamari, in both organic
> and conventional.


I wouldn't be surprised if the organic and conventional are the
same product just with different price tags.

Several manufacturers do this already. Why run two different
production lines for the same product?

-sw
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Bob Terwilliger wrote:

> Greg wrote:
>
> > The cyberkitty's "recipe" up there sounds like some crap you'd get at
> > Panda Express or something...I rate it a big fat "F".

>
> I'd rate it above Panda Express; it's more along the lines of Sandra Lee's
> "Semi Ho-Made."
>
> I'm sure most of us have eaten worse food. We just don't proudly post

about
> it like cyber****.



I daresay that if she sings as well as she cooks her siren song would be
that of a bullfrog during the mating season...

<RIBBIT>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking


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Sqwertz > wrote:

>Steve Pope wrote:


>> San-J makes both regular and low-sodium tamari, in both organic
>> and conventional.


>I wouldn't be surprised if the organic and conventional are the
>same product just with different price tags.


>Several manufacturers do this already. Why run two different
>production lines for the same product?


If they were the same, they'd have to use non-GMO soybeans
to make the conventional soy sauce. I think that's pretty
unlikely. (USDA Organic implies non-GMO.)

Steve
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Michael "Dog3" > wrote:

> blake murphy >
>
> > i once (by mistake) used some pearl river bridge 'dark' soy for fried
> > rice, and the results were a little odd.

>
> I've never used the dark soy sauce. What was the taste like? Was it
> saltier than the regular soy sauce?


It is sweeter, as it contains sugar (and caramel colouring).

Victor


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On Thu, 07 Aug 2008 16:02:14 GMT, blake murphy
> wrote:

> anyway, the fried rice turned out awfully dark and tasted different.


You used too much in that case. I prefer dark soy over the regular.
You're right, it's not as salty.



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On Aug 7, 9:02*am, blake murphy > wrote:
> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>
> > I've never used the dark soy sauce. *What was the taste like? *Was it
> > saltier than the regular soy sauce?

>
> i wouldn't say saltier - maybe even less salty. *maybe a just a touch
> sweeter. *the thickness is something between regular soy and indonesian
> *kecap manis*. *anyway, the fried rice turned out awfully dark and tasted
> different.
>

Here's what Ken Hom says in one of his cookbooks. "Light soy
sauce ... is ...best...for cooking. It is saltier than dark soy
sauce." "[Dark soy sauce] is aged much longer than light....hence its
darker...color. It is slightly thicker and stronger than light...and
is more suitable for stews. I prefer it to light soy as a dipping
sauce."

Note that when he says the light kind is saltier he means it tastes
saltier. The actual sodium content listed on my bottles of the same
brand show identical sodium content. And the stews he mentions for
dark soy sauce are what we also call "red cooking." -aem



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blake murphy wrote:
> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>
>> blake murphy >
>> : in rec.food.cooking
>>
>>> i'll give it a try.
>>>
>>> i once (by mistake) used some pearl river bridge 'dark' soy for fried
>>> rice, and the results were a little odd.

>> I've never used the dark soy sauce. What was the taste like? Was it
>> saltier than the regular soy sauce?
>>
>> Michael

>
> i wouldn't say saltier - maybe even less salty. maybe a just a touch
> sweeter. the thickness is something between regular soy and indonesian
> *kecap manis*. anyway, the fried rice turned out awfully dark and tasted
> different.
>
> your pal,
> blake


Ah! I was wondering how that compared to kecap manis. Thanks for
clarifying.

--
Jean B.
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On Thu, 07 Aug 2008 14:11:03 -0700, sf wrote:

> On Thu, 07 Aug 2008 16:02:14 GMT, blake murphy
> > wrote:
>
>> anyway, the fried rice turned out awfully dark and tasted different.

>
> You used too much in that case. I prefer dark soy over the regular.
> You're right, it's not as salty.


well, as i said, it was a mistake. i used the full amount of the 'regular'
soy called for.

your pal,
blake
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On Thu, 7 Aug 2008 14:49:14 -0700 (PDT), aem wrote:

> On Aug 7, 9:02*am, blake murphy > wrote:
>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>
>>> I've never used the dark soy sauce. *What was the taste like? *Was it
>>> saltier than the regular soy sauce?

>>
>> i wouldn't say saltier - maybe even less salty. *maybe a just a touch
>> sweeter. *the thickness is something between regular soy and indonesian
>> *kecap manis*. *anyway, the fried rice turned out awfully dark and tasted
>> different.
>>

> Here's what Ken Hom says in one of his cookbooks. "Light soy
> sauce ... is ...best...for cooking. It is saltier than dark soy
> sauce." "[Dark soy sauce] is aged much longer than light....hence its
> darker...color. It is slightly thicker and stronger than light...and
> is more suitable for stews. I prefer it to light soy as a dipping
> sauce."
>
> Note that when he says the light kind is saltier he means it tastes
> saltier. The actual sodium content listed on my bottles of the same
> brand show identical sodium content. And the stews he mentions for
> dark soy sauce are what we also call "red cooking." -aem


maybe i'll try this.

your pal,
blake


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On Thu, 07 Aug 2008 20:37:35 GMT, Michael "Dog3" wrote:

> blake murphy > news:9i1300yc4bf8
> : in rec.food.cooking
>
>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>
>>> blake murphy >
>>> : in rec.food.cooking
>>>
>>>> i'll give it a try.
>>>>
>>>> i once (by mistake) used some pearl river bridge 'dark' soy for fried
>>>> rice, and the results were a little odd.
>>>
>>> I've never used the dark soy sauce. What was the taste like? Was it
>>> saltier than the regular soy sauce?
>>>
>>> Michael

>>
>> i wouldn't say saltier - maybe even less salty. maybe a just a touch
>> sweeter. the thickness is something between regular soy and indonesian
>> *kecap manis*. anyway, the fried rice turned out awfully dark and

> tasted
>> different.

>
> Thanks for the response. I make fried rice fairly frequently and was
> curious about the dark soy. I sounds like it would be great with a
> pineapple something or other.
>
> Michael


you could try a mixture of the two.

your pal,
blake
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Jean B. wrote:
> blake murphy wrote:
>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>
>>> blake murphy >
>>> : in rec.food.cooking
>>>
>>>> i'll give it a try.
>>>>
>>>> i once (by mistake) used some pearl river bridge 'dark' soy for
>>>> fried rice, and the results were a little odd.
>>> I've never used the dark soy sauce. What was the taste like? Was
>>> it saltier than the regular soy sauce?
>>>
>>> Michael

>>
>> i wouldn't say saltier - maybe even less salty. maybe a just a touch
>> sweeter. the thickness is something between regular soy and
>> indonesian *kecap manis*. anyway, the fried rice turned out awfully
>> dark and tasted different.
>>
>> your pal,
>> blake

>
> Ah! I was wondering how that compared to kecap manis. Thanks for
> clarifying.


I've got two different kinds of dark soy sauce, mushroom and premium.
They're a *lot* thicker than "traditional" soy sauce and a *lot* richer in
flavor - maybe almost sweeter. We've got at least 5 different kinds of soy
sauce in the house, but we pretty much use the dark. You don't have to use
as much of it, either. A little goes a long way.

kili


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kilikini wrote:
> Jean B. wrote:
>> blake murphy wrote:
>>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>>
>>>> blake murphy >
>>>> : in rec.food.cooking
>>>>
>>>>> i'll give it a try.
>>>>>
>>>>> i once (by mistake) used some pearl river bridge 'dark' soy for
>>>>> fried rice, and the results were a little odd.
>>>> I've never used the dark soy sauce. What was the taste like? Was
>>>> it saltier than the regular soy sauce?
>>>>
>>>> Michael
>>> i wouldn't say saltier - maybe even less salty. maybe a just a touch
>>> sweeter. the thickness is something between regular soy and
>>> indonesian *kecap manis*. anyway, the fried rice turned out awfully
>>> dark and tasted different.
>>>
>>> your pal,
>>> blake

>> Ah! I was wondering how that compared to kecap manis. Thanks for
>> clarifying.

>
> I've got two different kinds of dark soy sauce, mushroom and premium.
> They're a *lot* thicker than "traditional" soy sauce and a *lot* richer in
> flavor - maybe almost sweeter. We've got at least 5 different kinds of soy
> sauce in the house, but we pretty much use the dark. You don't have to use
> as much of it, either. A little goes a long way.
>
> kili
>
>

I have several kinds here too. My worst discovery was that the
light sodium ones were not necessarily less salty tasting. Ugh.
Aside from that, not all soy sauces are created equal in that
department. A few years ago, I made a new (to me) teriyaki
chicken recipe for my daughter. I think I even reduced the amount
of soy sauce and salt in the recipe. It was inedibly
salty--although my daughter could eat it because she loves salt.
I then tinkered with that recipe to reduce the salt to a tolerable
degree and get the flavors balanced. (I am a purist when it comes
to teriyaki--no garlic, no ginger....) She still calls it "salty
chicken" though....

--
Jean B.
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Steve Pope wrote:

> I didn't know one could buy fermented/preserved black beans.
> I'll have to look for those.


Coincidentally, I saw them in the international aisle at the Berkeley
Bowl today and almost bought some.

Serene
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On Tue, 12 Aug 2008 22:44:32 -0700, Serene Vannoy
> wrote:

>Steve Pope wrote:
>
>> I didn't know one could buy fermented/preserved black beans.
>> I'll have to look for those.

>
>Coincidentally, I saw them in the international aisle at the Berkeley
>Bowl today and almost bought some.
>
>Serene


Almost? I thought you stir fried! Did you see " salted (fermented)
black beans", in a round box? They keep FOREVER in the refrigerator!
Mix them up with ginger, garlic, and onion, pour on a neutral oil like
peanut oil and you can keep it (chilled) for months. Use as a base
for stir fry... beef and asparagus (or broccoli), for instance.


--
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Mae West


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On Aug 12, 11:48*pm, sf wrote:
>
> Almost? *I thought you stir fried! *Did you see " salted (fermented)
> black beans", in a round box? *They keep FOREVER in the refrigerator!
> Mix them up with ginger, garlic, and onion, pour on a neutral oil like
> peanut oil and you can keep it (chilled) for months.


Or, stick the box in the cupboard except for when you take some beans
out to use. It keeps for months as it is without any
adulteration. -aem
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