ginger-scallion sauce
 

i came across this item from francis lam on *slate* for a ginger-scallion
sauce:

<http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>

i'm interested because it sounds like it keeps a right long time and is
easy to make. have y'all done something similar? how does it sound to
you?

your pal,
blake

ginger-scallion sauce
 

blake murphy wrote:
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
>
> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?
>


That looks good. I used to do a shrimp dish that involved stir frying
finely chopped garlic and ginger and adding scallions at the end.
Shrimps are marinated in a tsp of salt ad a tsp of sesame oil for about
10 minutes. Heat up the pan, add some oil, toss in the garlic and
ginger and a pinch of dried chili pepper, stir once or twice, then add
the shrimp and snow peas, stir until the shrimp are cooked, sprinkle
with sliced scallion and serve.

ginger-scallion sauce
 

blake murphy wrote:
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
>
> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?
>
> your pal,
> blake


I made it from a david Chang - Mofuku recipe last week (see
http://www.wnyc.org/arts/articles/143591). I was surprised how
un-sauce-like the result was. It just looked like ginger and scallions
mixed together, though it tasted good (how could it fail, with those
ingredients).

I stuck it in the fridge, and then a few days later, when I decided to
make fried rice, it was there as a ready-made base. I fried a couple of
TBs of this, along with a couple of crushed garlic cloves, added the
rice, stirred, then added some Sechuan cold-noodle sauce, stirred, and
emptied the pan onto my plate. Then I fried a couple of eggs, and
dropped it on top, and it was a very tasty dinner.

I'm really getting into the concept of having prepared sauces ready to
go for quick weekday meals.

If you have wasy to sue it such as this, I'd give it a try - maybe with
a small amount at first.

Ian

ginger-scallion sauce
 

blake murphy wrote:
>
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
>
> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?
>
> your pal,
> blake

One of my friends used to make this but with minced garlic added. Same
technique though. It should keep for a while. That very hot oil will
more or less sterilise the vegetables.

ginger-scallion sauce
 

blake murphy wrote:
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
>
> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?
>
> your pal,
> blake



Sounds tasty, more interesting than the usual bottled hot sauces.
I'll try it.

gloria p

ginger-scallion sauce
 

"gloria.p" wrote:
>blake murphy wrote:
>> i came across this item from francis lam on *slate* for a ginger-scallion
>> sauce:
>>
>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>
>> i'm interested because it sounds like it keeps a right long time and is
>> easy to make. have y'all done something similar? how does it sound to
>> you?
>
>Sounds tasty, more interesting than the usual bottled hot sauces.
>I'll try it.


It's moron cooking (keyboard kooking)... WTF is so difficult about
adding onion and ginger as needed. DUH DUH DUH

ginger-scallion sauce
 

On Jun 19, 9:52 am, blake murphy > wrote:
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
> [snip]
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?

I've read a number of Lam's pieces and many of them are like this one--
overwritten, full of false enthusiasm, and promising more than is
delivered. There is a Cantonese technique of pouring very hot oil
over seasonings like ginger, garlic, scallions--to finish steamed fish
would be one example. But calling it a sauce and saving it for
miscellaneous uses seems quite odd to me. Maybe someone in his family
did it but implying that it's a widely done or known thing is too much
a reach. -aem

ginger-scallion sauce
 

On 6/19/2010 12:52 PM, blake murphy wrote:
> i came across this item from francis lam on *slate* for a ginger-scallion
> sauce:
>
> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>
> i'm interested because it sounds like it keeps a right long time and is
> easy to make. have y'all done something similar? how does it sound to
> you?
>
> your pal,
> blake

I guess I don't get the point of this. Those are commonly used
ingredients. How difficult is it to chop up some scallions and ginger
while you are prepping whatever other ingredients you will use?

ginger-scallion sauce
 

On Sat, 19 Jun 2010 12:08:05 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> i came across this item from francis lam on *slate* for a ginger-scallion
>> sauce:
>>
>> <http://www.salon.com/food/francis_la...n_sauce_recipe
>> /index.html>
>>
>> i'm interested because it sounds like it keeps a right long time and is
>> easy to make. have y'all done something similar? how does it sound to
>> you?
>
> I'm certainly familiar with those flavors in Asian cooking, and like
> them very well. It sounds good. I'd have some concerns about how well
> it kept, but the cite indicates that it keeps. It's sure as heck worth
> a try, I'd think. I'd be tempted to sneak in a few red pepper flakes,
> if it was just for me.

couldn't hoit.

your pal,
blake

ginger-scallion sauce
 

On Sat, 19 Jun 2010 17:07:48 -0400, Ian wrote:

> blake murphy wrote:
>> i came across this item from francis lam on *slate* for a ginger-scallion
>> sauce:
>>
>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>
>> i'm interested because it sounds like it keeps a right long time and is
>> easy to make. have y'all done something similar? how does it sound to
>> you?
>>
>> your pal,
>> blake
>
> I made it from a david Chang - Mofuku recipe last week (see
> http://www.wnyc.org/arts/articles/143591). I was surprised how
> un-sauce-like the result was. It just looked like ginger and scallions
> mixed together, though it tasted good (how could it fail, with those
> ingredients).

hmm...but he mentions keeping it for only a few days in the refrigerator,
yet the ingredients are mostly the same, plus a couple that seem
non-perishable. maybe heating the oil makes the difference?

your pal,
blake

ginger-scallion sauce
 

On Sat, 19 Jun 2010 20:20:52 -0400, brooklyn1 wrote:

> "gloria.p" wrote:
>>blake murphy wrote:
>>> i came across this item from francis lam on *slate* for a ginger-scallion
>>> sauce:
>>>
>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>
>>> i'm interested because it sounds like it keeps a right long time and is
>>> easy to make. have y'all done something similar? how does it sound to
>>> you?
>>
>>Sounds tasty, more interesting than the usual bottled hot sauces.
>>I'll try it.
>
> It's moron cooking (keyboard kooking)... WTF is so difficult about
> adding onion and ginger as needed. DUH DUH DUH

we'll all bow to your superior knowledge of asian cooking (except for the
japanese, since everyone knows they have no 'cuisine').

blake

ginger-scallion sauce
 

blake murphy wrote:

> On Sat, 19 Jun 2010 17:07:48 -0400, Ian wrote:
>
>
>>blake murphy wrote:
>>
>>>i came across this item from francis lam on *slate* for a ginger-scallion
>>>sauce:
>>>
>>><http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>
>>>i'm interested because it sounds like it keeps a right long time and is
>>>easy to make. have y'all done something similar? how does it sound to
>>>you?
>>>
>>>your pal,
>>>blake
>>
>>I made it from a david Chang - Mofuku recipe last week (see
>>http://www.wnyc.org/arts/articles/143591). I was surprised how
>>un-sauce-like the result was. It just looked like ginger and scallions
>>mixed together, though it tasted good (how could it fail, with those
>>ingredients).
>
>
> hmm...but he mentions keeping it for only a few days in the refrigerator,
> yet the ingredients are mostly the same, plus a couple that seem
> non-perishable. maybe heating the oil makes the difference?

I keep a small jar of this mix for weeks, and it does not go rancid.
The oil may cloud and thicken depending on how cold the fridge is..

--
Dan

ginger-scallion sauce
 

On Sat, 19 Jun 2010 18:23:58 -0700 (PDT), aem wrote:

> On Jun 19, 9:52 am, blake murphy > wrote:
>> i came across this item from francis lam on *slate* for a ginger-scallion
>> sauce:
>> [snip]
>> i'm interested because it sounds like it keeps a right long time and is
>> easy to make. have y'all done something similar? how does it sound to
>> you?
>
> I've read a number of Lam's pieces and many of them are like this one--
> overwritten, full of false enthusiasm, and promising more than is
> delivered. There is a Cantonese technique of pouring very hot oil
> over seasonings like ginger, garlic, scallions--to finish steamed fish
> would be one example. But calling it a sauce and saving it for
> miscellaneous uses seems quite odd to me. Maybe someone in his family
> did it but implying that it's a widely done or known thing is too much
> a reach. -aem

i agree that his pieces can be kinda corny - in fact, i almost put in a
warning to that effect - but it seems like something it would be nice to
have on hand.

your pal,
blake

ginger-scallion sauce
 

On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:

> On 6/19/2010 12:52 PM, blake murphy wrote:
>> i came across this item from francis lam on *slate* for a ginger-scallion
>> sauce:
>>
>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>
>> i'm interested because it sounds like it keeps a right long time and is
>> easy to make. have y'all done something similar? how does it sound to
>> you?
>>
>> your pal,
>> blake
>
> I guess I don't get the point of this. Those are commonly used
> ingredients. How difficult is it to chop up some scallions and ginger
> while you are prepping whatever other ingredients you will use?

well, i make my own teriyaki sauce - which i could do every time i use it,
but it's nice to have on hand and just as easy to make a cup or two at a
time.

your pal,
blake

ginger-scallion sauce
 

In article >,
"gloria.p" > wrote:

> blake murphy wrote:
> > i came across this item from francis lam on *slate* for a ginger-scallion
> > sauce:
> >
> > <http://www.salon.com/food/francis_la...ion_sauce_reci
> > pe/index.html>
> >
> > i'm interested because it sounds like it keeps a right long time and is
> > easy to make. have y'all done something similar? how does it sound to
> > you?
> >
> > your pal,
> > blake
>
>
>
> Sounds tasty, more interesting than the usual bottled hot sauces.
> I'll try it.
>
> gloria p

It does sound good. I think I'd be likely tho' to substitute Scallions
for the shallots. They are a bit more garlicky. Either that or my
beloved wild onions. :-)

As for the oil, not sure. Maybe peanut or grape seed?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

ginger-scallion sauce
 

In article >,
brooklyn1 > wrote:

> "gloria.p" wrote:
> >blake murphy wrote:
> >> i came across this item from francis lam on *slate* for a ginger-scallion
> >> sauce:
> >>
> >> <http://www.salon.com/food/francis_la...lion_sauce_rec
> >> ipe/index.html>
> >>
> >> i'm interested because it sounds like it keeps a right long time and is
> >> easy to make. have y'all done something similar? how does it sound to
> >> you?
> >
> >Sounds tasty, more interesting than the usual bottled hot sauces.
> >I'll try it.
>
>
> It's moron cooking (keyboard kooking)... WTF is so difficult about
> adding onion and ginger as needed. DUH DUH DUH

Um, it really is not the same luv.
This would work well for the same reason that stew tastes better the
next day. Flavors get a chance to really mingle.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

ginger-scallion sauce
 

In article >,
George > wrote:

> On 6/19/2010 12:52 PM, blake murphy wrote:
> > i came across this item from francis lam on *slate* for a ginger-scallion
> > sauce:
> >
> > <http://www.salon.com/food/francis_la...ion_sauce_reci
> > pe/index.html>
> >
> > i'm interested because it sounds like it keeps a right long time and is
> > easy to make. have y'all done something similar? how does it sound to
> > you?
> >
> > your pal,
> > blake
>
> I guess I don't get the point of this. Those are commonly used
> ingredients. How difficult is it to chop up some scallions and ginger
> while you are prepping whatever other ingredients you will use?

See my post to Sheldon.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

ginger-scallion sauce
 

On 6/20/2010 11:18 AM, Sqwertz wrote:
> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>
>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>> i came across this item from francis lam on *slate* for a ginger-scallion
>>> sauce:
>>>
>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>
>>> i'm interested because it sounds like it keeps a right long time and is
>>> easy to make. have y'all done something similar? how does it sound to
>>> you?
>>>
>>> your pal,
>>> blake
>>
>> I guess I don't get the point of this. Those are commonly used
>> ingredients. How difficult is it to chop up some scallions and ginger
>> while you are prepping whatever other ingredients you will use?
>
> The point is its "all purposeness". To have the sauce always on
> hand instead of having to make it all the time. I suspect there's
> a flavor change mixing those ingredients with hot oil. It's not
> like throwing ginger and onion over the top of something.
>
> -sw

That wasn't where I was going with my comment. If I were using those
ingredients for a typical Asian dish I would be cooking something so it
just wouldn't be throwing scallions and ginger over something.

ginger-scallion sauce
 

On 6/20/2010 2:15 PM, blake murphy wrote:
> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>
>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>> i came across this item from francis lam on *slate* for a ginger-scallion
>>> sauce:
>>>
>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>
>>> i'm interested because it sounds like it keeps a right long time and is
>>> easy to make. have y'all done something similar? how does it sound to
>>> you?
>>>
>>> your pal,
>>> blake
>>
>> I guess I don't get the point of this. Those are commonly used
>> ingredients. How difficult is it to chop up some scallions and ginger
>> while you are prepping whatever other ingredients you will use?
>
> well, i make my own teriyaki sauce - which i could do every time i use it,
> but it's nice to have on hand and just as easy to make a cup or two at a
> time.
>
> your pal,
> blake

I think it is just another thing to store in the fridge without a
particular purpose. If I were cooking something that incorporated
scallions and ginger it is trivial to chop up both and add to whatever I
am preparing.

ginger-scallion sauce
 

blake murphy wrote:
> On Sat, 19 Jun 2010 17:07:48 -0400, Ian wrote:

>> I made it from a david Chang - Mofuku recipe last week (see
>> http://www.wnyc.org/arts/articles/143591). I was surprised how
>> un-sauce-like the result was. It just looked like ginger and scallions
>> mixed together, though it tasted good (how could it fail, with those
>> ingredients).
>
> hmm...but he mentions keeping it for only a few days in the refrigerator,
> yet the ingredients are mostly the same, plus a couple that seem
> non-perishable. maybe heating the oil makes the difference?
>
> your pal,
> blake


The Chang recipe has a tiny bit of vinegar, certainly not enough to
raise the pH enough to prevent the botulism we keep hearing about in
oil-preserved herbs. The Lam has no vinegar, but salt. I would not try
to keep the mixture more than a few days. Perhaps the hot oil delays
formation of bad stuff a bit, but I wouldn't trust it.

gloria p

ginger-scallion sauce
 

On Sun, 20 Jun 2010 15:31:32 -0400, George wrote:

> On 6/20/2010 2:15 PM, blake murphy wrote:
>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>
>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>> i came across this item from francis lam on *slate* for a ginger-scallion
>>>> sauce:
>>>>
>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>
>>>> i'm interested because it sounds like it keeps a right long time and is
>>>> easy to make. have y'all done something similar? how does it sound to
>>>> you?
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I guess I don't get the point of this. Those are commonly used
>>> ingredients. How difficult is it to chop up some scallions and ginger
>>> while you are prepping whatever other ingredients you will use?
>>
>> well, i make my own teriyaki sauce - which i could do every time i use it,
>> but it's nice to have on hand and just as easy to make a cup or two at a
>> time.
>>
>> your pal,
>> blake
>
> I think it is just another thing to store in the fridge without a
> particular purpose. If I were cooking something that incorporated
> scallions and ginger it is trivial to chop up both and add to whatever I
> am preparing.

well, another part of this is the keeping property. even though scallions
are (fairly) cheap, in a one-person household i don't generally keep them
on hand.

your pal,
blake

ginger-scallion sauce
 

I like the idea of having several sauces on hand and ready to use that way
we don't have to decide until we are ready to actually eat... i like bulk
cooking for the same reason, Lee
"George" > wrote in message
...
> On 6/20/2010 2:15 PM, blake murphy wrote:
>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>
>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>> i came across this item from francis lam on *slate* for a
>>>> ginger-scallion
>>>> sauce:
>>>>
>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>
>>>> i'm interested because it sounds like it keeps a right long time and is
>>>> easy to make. have y'all done something similar? how does it sound
>>>> to
>>>> you?
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I guess I don't get the point of this. Those are commonly used
>>> ingredients. How difficult is it to chop up some scallions and ginger
>>> while you are prepping whatever other ingredients you will use?
>>
>> well, i make my own teriyaki sauce - which i could do every time i use
>> it,
>> but it's nice to have on hand and just as easy to make a cup or two at a
>> time.
>>
>> your pal,
>> blake
>
> I think it is just another thing to store in the fridge without a
> particular purpose. If I were cooking something that incorporated
> scallions and ginger it is trivial to chop up both and add to whatever I
> am preparing.

ginger-scallion sauce
 

could you share your recipe? thanks,

Lee

"blake murphy" > wrote in message
.. .
> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>
>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>> i came across this item from francis lam on *slate* for a
>>> ginger-scallion
>>> sauce:
>>>
>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>
>>> i'm interested because it sounds like it keeps a right long time and is
>>> easy to make. have y'all done something similar? how does it sound to
>>> you?
>>>
>>> your pal,
>>> blake
>>
>> I guess I don't get the point of this. Those are commonly used
>> ingredients. How difficult is it to chop up some scallions and ginger
>> while you are prepping whatever other ingredients you will use?
>
> well, i make my own teriyaki sauce - which i could do every time i use it,
> but it's nice to have on hand and just as easy to make a cup or two at a
> time.
>
> your pal,
> blake

ginger-scallion sauce
 

On 6/20/2010 4:45 PM, Stormmee wrote:
> I like the idea of having several sauces on hand and ready to use that way
> we don't have to decide until we are ready to actually eat... i like bulk
> cooking for the same reason, Lee
> > wrote in message
> ...
>> On 6/20/2010 2:15 PM, blake murphy wrote:
>>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>>
>>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>>> i came across this item from francis lam on *slate* for a
>>>>> ginger-scallion
>>>>> sauce:
>>>>>
>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>
>>>>> i'm interested because it sounds like it keeps a right long time and is
>>>>> easy to make. have y'all done something similar? how does it sound
>>>>> to
>>>>> you?
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> I guess I don't get the point of this. Those are commonly used
>>>> ingredients. How difficult is it to chop up some scallions and ginger
>>>> while you are prepping whatever other ingredients you will use?
>>>
>>> well, i make my own teriyaki sauce - which i could do every time i use
>>> it,
>>> but it's nice to have on hand and just as easy to make a cup or two at a
>>> time.
>>>
>>> your pal,
>>> blake
>>
>> I think it is just another thing to store in the fridge without a
>> particular purpose. If I were cooking something that incorporated
>> scallions and ginger it is trivial to chop up both and add to whatever I
>> am preparing.
>
>
I think you loose the bright taste that is an attribute of Asian cooking
from say ginger when you premake sauces and it is so easy to make
whatever sauce when want when preparing the dish.

ginger-scallion sauce
 

On 6/20/2010 4:11 PM, blake murphy wrote:
> On Sun, 20 Jun 2010 15:31:32 -0400, George wrote:
>
>> On 6/20/2010 2:15 PM, blake murphy wrote:
>>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>>
>>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>>> i came across this item from francis lam on *slate* for a ginger-scallion
>>>>> sauce:
>>>>>
>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>
>>>>> i'm interested because it sounds like it keeps a right long time and is
>>>>> easy to make. have y'all done something similar? how does it sound to
>>>>> you?
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> I guess I don't get the point of this. Those are commonly used
>>>> ingredients. How difficult is it to chop up some scallions and ginger
>>>> while you are prepping whatever other ingredients you will use?
>>>
>>> well, i make my own teriyaki sauce - which i could do every time i use it,
>>> but it's nice to have on hand and just as easy to make a cup or two at a
>>> time.
>>>
>>> your pal,
>>> blake
>>
>> I think it is just another thing to store in the fridge without a
>> particular purpose. If I were cooking something that incorporated
>> scallions and ginger it is trivial to chop up both and add to whatever I
>> am preparing.
>
> well, another part of this is the keeping property. even though scallions
> are (fairly) cheap, in a one-person household i don't generally keep them
> on hand.
>
> your pal,
> blake

Sure but I wouldn't want to store scallion & ginger in oil for very long
either. You can roll up scallions in a damp paper towel and they will
easily last over a week.

ginger-scallion sauce
 

this must be a ymmv thing, when we prepare something and it gets stored
correctly there is often a difference in taste, an improved, blened/married
flavor that is a plus to me, but i do see if you only like the "fresh" not
so melded flavor that you would make it every time. Lee
"George" > wrote in message
...
> On 6/20/2010 4:45 PM, Stormmee wrote:
>> I like the idea of having several sauces on hand and ready to use that
>> way
>> we don't have to decide until we are ready to actually eat... i like bulk
>> cooking for the same reason, Lee
>> > wrote in message
>> ...
>>> On 6/20/2010 2:15 PM, blake murphy wrote:
>>>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>>>
>>>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>>>> i came across this item from francis lam on *slate* for a
>>>>>> ginger-scallion
>>>>>> sauce:
>>>>>>
>>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>>
>>>>>> i'm interested because it sounds like it keeps a right long time and
>>>>>> is
>>>>>> easy to make. have y'all done something similar? how does it sound
>>>>>> to
>>>>>> you?
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>> I guess I don't get the point of this. Those are commonly used
>>>>> ingredients. How difficult is it to chop up some scallions and ginger
>>>>> while you are prepping whatever other ingredients you will use?
>>>>
>>>> well, i make my own teriyaki sauce - which i could do every time i use
>>>> it,
>>>> but it's nice to have on hand and just as easy to make a cup or two at
>>>> a
>>>> time.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I think it is just another thing to store in the fridge without a
>>> particular purpose. If I were cooking something that incorporated
>>> scallions and ginger it is trivial to chop up both and add to whatever I
>>> am preparing.
>>
>>
> I think you loose the bright taste that is an attribute of Asian cooking
> from say ginger when you premake sauces and it is so easy to make whatever
> sauce when want when preparing the dish.
>
>

ginger-scallion sauce
 

George wrote:

> On 6/20/2010 4:11 PM, blake murphy wrote:
>
>> On Sun, 20 Jun 2010 15:31:32 -0400, George wrote:
>>
>>> On 6/20/2010 2:15 PM, blake murphy wrote:
>>>
>>>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>>>
>>>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>>>
>>>>>> i came across this item from francis lam on *slate* for a
>>>>>> ginger-scallion
>>>>>> sauce:
>>>>>>
>>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>>
>>>>>>
>>>>>> i'm interested because it sounds like it keeps a right long time
>>>>>> and is
>>>>>> easy to make. have y'all done something similar? how does it
>>>>>> sound to
>>>>>> you?
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>>
>>>>> I guess I don't get the point of this. Those are commonly used
>>>>> ingredients. How difficult is it to chop up some scallions and ginger
>>>>> while you are prepping whatever other ingredients you will use?
>>>>
>>>>
>>>> well, i make my own teriyaki sauce - which i could do every time i
>>>> use it,
>>>> but it's nice to have on hand and just as easy to make a cup or two
>>>> at a
>>>> time.
>>>>
>>>> your pal,
>>>> blake
>>>
>>>
>>> I think it is just another thing to store in the fridge without a
>>> particular purpose. If I were cooking something that incorporated
>>> scallions and ginger it is trivial to chop up both and add to whatever I
>>> am preparing.
>>
>>
>> well, another part of this is the keeping property. even though
>> scallions
>> are (fairly) cheap, in a one-person household i don't generally keep them
>> on hand.
>>
>> your pal,
>> blake
>
>
> Sure but I wouldn't want to store scallion & ginger in oil for very long
> either. You can roll up scallions in a damp paper towel and they will
> easily last over a week.

As I've said, I have the scallion-ginger mix in my fridge for weeks and have
not had a problem. I use it from time to time when I saute or cook asian dishes.

--
Dan

ginger-scallion sauce
 

Dan Logcher wrote:
> blake murphy wrote:
>
>> On Sat, 19 Jun 2010 17:07:48 -0400, Ian wrote:
>>
>>
>>> blake murphy wrote:
>>>
>>>> i came across this item from francis lam on *slate* for a
>>>> ginger-scallion
>>>> sauce:
>>>>
>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>
>>>>
>>>> i'm interested because it sounds like it keeps a right long time and is
>>>> easy to make. have y'all done something similar? how does it
>>>> sound to
>>>> you?
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I made it from a david Chang - Mofuku recipe last week (see
>>> http://www.wnyc.org/arts/articles/143591). I was surprised how
>>> un-sauce-like the result was. It just looked like ginger and
>>> scallions mixed together, though it tasted good (how could it fail,
>>> with those ingredients).
>>
>>
>> hmm...but he mentions keeping it for only a few days in the refrigerator,
>> yet the ingredients are mostly the same, plus a couple that seem
>> non-perishable. maybe heating the oil makes the difference?
>
> I keep a small jar of this mix for weeks, and it does not go rancid.
> The oil may cloud and thicken depending on how cold the fridge is..
>

Mine looks Ok after maybe 10 days. Its a good idea when you realize you
overbought on the scallions....

Ian

ginger-scallion sauce
 

Ian wrote:
> Dan Logcher wrote:
>
>> blake murphy wrote:
>>
>>> On Sat, 19 Jun 2010 17:07:48 -0400, Ian wrote:
>>>
>>>
>>>> blake murphy wrote:
>>>>
>>>>> i came across this item from francis lam on *slate* for a
>>>>> ginger-scallion
>>>>> sauce:
>>>>>
>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>
>>>>>
>>>>> i'm interested because it sounds like it keeps a right long time
>>>>> and is
>>>>> easy to make. have y'all done something similar? how does it
>>>>> sound to
>>>>> you?
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>>
>>>> I made it from a david Chang - Mofuku recipe last week (see
>>>> http://www.wnyc.org/arts/articles/143591). I was surprised how
>>>> un-sauce-like the result was. It just looked like ginger and
>>>> scallions mixed together, though it tasted good (how could it fail,
>>>> with those ingredients).
>>>
>>>
>>>
>>> hmm...but he mentions keeping it for only a few days in the
>>> refrigerator,
>>> yet the ingredients are mostly the same, plus a couple that seem
>>> non-perishable. maybe heating the oil makes the difference?
>>
>>
>> I keep a small jar of this mix for weeks, and it does not go rancid.
>> The oil may cloud and thicken depending on how cold the fridge is..
>>
>
> Mine looks Ok after maybe 10 days. Its a good idea when you realize you
> overbought on the scallions....

I always overbuy scallions, cuz I only use 1 or 2 in a dish. So unless I
make two dish with scallions, they get skanky.. so why not make scallion-ginger
sauce out of them.

Take a little taste in a few days. I bet it will be fine.

--
Dan

ginger-scallion sauce
 

On Sun, 20 Jun 2010 19:30:07 -0400, Dan Logcher wrote:

> George wrote:
>
>> On 6/20/2010 4:11 PM, blake murphy wrote:
>>
>>> On Sun, 20 Jun 2010 15:31:32 -0400, George wrote:
>>>
>>>> On 6/20/2010 2:15 PM, blake murphy wrote:
>>>>
>>>>> On Sun, 20 Jun 2010 09:19:35 -0400, George wrote:
>>>>>
>>>>>> On 6/19/2010 12:52 PM, blake murphy wrote:
>>>>>>
>>>>>>> i came across this item from francis lam on *slate* for a
>>>>>>> ginger-scallion
>>>>>>> sauce:
>>>>>>>
>>>>>>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>>>>>>
>>>>>>>
>>>>>>> i'm interested because it sounds like it keeps a right long time
>>>>>>> and is
>>>>>>> easy to make. have y'all done something similar? how does it
>>>>>>> sound to
>>>>>>> you?
>>>>>>>
>>>>>>> your pal,
>>>>>>> blake
>>>>>>
>>>>>>
>>>>>> I guess I don't get the point of this. Those are commonly used
>>>>>> ingredients. How difficult is it to chop up some scallions and ginger
>>>>>> while you are prepping whatever other ingredients you will use?
>>>>>
>>>>>
>>>>> well, i make my own teriyaki sauce - which i could do every time i
>>>>> use it,
>>>>> but it's nice to have on hand and just as easy to make a cup or two
>>>>> at a
>>>>> time.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>>
>>>> I think it is just another thing to store in the fridge without a
>>>> particular purpose. If I were cooking something that incorporated
>>>> scallions and ginger it is trivial to chop up both and add to whatever I
>>>> am preparing.
>>>
>>>
>>> well, another part of this is the keeping property. even though
>>> scallions
>>> are (fairly) cheap, in a one-person household i don't generally keep them
>>> on hand.
>>>
>>> your pal,
>>> blake
>>
>> Sure but I wouldn't want to store scallion & ginger in oil for very long
>> either. You can roll up scallions in a damp paper towel and they will
>> easily last over a week.
>
> As I've said, I have the scallion-ginger mix in my fridge for weeks and have
> not had a problem. I use it from time to time when I saute or cook asian dishes.

o.k., that's at least one vote for.

your pal,
blake