Nonlinear Rooster Sauce Consumption!
Back this past September, I wrote a little story about how I could track time spent in-country via my consumption of chili-garlic sauce. I concluded that another 8-oz bottle should last me another year.
Oops. Evidently, my rate of consumption has increased: this one only lasted five months. I will be here another ten months or so.
I guess I need to buy a bigger bottle. Anyway, if I have some left over, I'm sure Dan and Daniel will take it--right guys?
As a random aside: my digital camera just came back from repairs! It's actually been gone since New Year's--I don't suppose people have noticed the large fraction of scanned documents and web-sourced graphics for the past two months...
posted by Bats @ 9:23 PM
9 comments
9 Comments:
Yes, we'll take it off your hands.
But you should stay!
OK, I'll stop now...
I seem to have gotten through about 1/3 of an 8 oz jar of a different brand of that style of sauce, and about 1/2 of a jar of fermented black bean sauce. Not sure whether I'll run out or not.
Staples are funny that way...
You don't *eat* staples, Dan, you use them to keep sheets of paper together! Silly Canadians...
:)
I'm just jealous... just about every asian condiment has wheat in it. Soy sauce, Hoison, tonkatsu...all off limits. Sniffle.
But the chile-garlic sauce that K. is talking about presumably doesn't, does it?
[I'm assuming that there have to be varieties that are wheat-free, just because there are parts of China that are very far from wheat-producing regions, and long-distance transport only got cheap a relatively (for China) short time ago.]
But the chile-garlic sauce that K. is talking about presumably doesn't, does it?
Yeah, Dan's right on this one:
Ingredients: Chili, Garlic, Salt, Distilled Vinegar, Potassium Sorbat and Sodium Bisulfite as preservatives
Ingrediénts: Piment, Ail, Sel, Vinaigre Distillé, Sorbate De Potassium et Bisulfite De Sodium comme agents de conservation
However, AJ is pretty much a spice wuss--this is the one Asian condiment that will probably do her the least good. Bummer.
Only a select few New England WASPs can overcome tastebud genetics. Don't get me started on sunscreen...
I've been afraid of asian condiments because a lot seem to have "food starch" of indeterminate origin. After awhile I just gave up. I should look again. And I *have* found wheat-free soy sauce, thank god.
Mostly I miss going to Chinese restaurants. Corn starch is ubiquitous, and based on the experience of many a vegetarian, I don't even try to work around the usual language barrier. I would probably commit a felony to be able to eat a scallion pie without consequence... sigh. What's in the black bean sauce? That's the yummy stuff from Moo Shi, right? Damn. I miss Moo Shi.
OTOH, my sweetie once saw me coveting sesame wings at a party and the next day he made them at home (with 'safe' ingredients) from scratch.
...the yummy stuff from Moo Shi, right? Damn. I miss Moo Shi.
I think it's plum sauce. And it appears that recipes online don't include corn/wheat.
Can't help you out with the pancakes, though.
At least in the recipe for mu-shu I've made many, many times, (which I think is online...yup: http://www.taunton.com/finecooking/pages/c00190_rec03.asp) the seuce is very hoisin-based.
Is that the same kind that comes in a squirt bottle?
I wonder if people use more or less depending on if they use a squirt bottle versus a jar where they spoon it out (or just pour it out) ?
Is that the same kind that comes in a squirt bottle?
The new bottle I bought is one of those squirt bottles, and I thought it was the same thing (same Rooster on the front). However, there appear to be differences: 1) sugar is one of the first few ingredients, and 2) there do not appear to be as many 'chunks' of hot peppers as in the old (spoon-out) bottle of sauce.
Not sure which distribution mechanism would result in quicker consumption, though.
Post a Comment
<< Home