On Thu, 10 Jul 2008 13:22:28 -0400, blake murphy
> wrote:

>On Wed, 09 Jul 2008 18:36:57 -0500, Lou Decruss >
>wrote:
>
>>On Wed, 09 Jul 2008 18:53:34 -0400, George >
>>wrote:
>>
>>>You bought the right rice wine. They likely had a number of brands and
>>>the difference is the taste.
>>>
>>>Chili bean paste is fermented beans (usually broad beans) + red chili
>>>peppers + salt. It should have a fermented tang plus heat. The stuff you
>>>bought sounds close with the exception of the sesame oil which likely
>>>won't matter in that recipe.
>>
>>Is there a difference between bean sauce and paste?
>>
>>
>>I've got a jar called "black bean garlic sauce" that has all that in
>>it minus the sesame, and has garlic added to the list. Plus msg and a
>>few other things to weird to list.
>>
>>TIA
>>
>>Lou
>
>i've not used 'bean sauce,' so labeled, very much, but the pastes (hot
>bean or sweet been) are pretty thick, and are sometimes mixed with the
>wine and soy before adding to the cooked meat and vegetables and
>sometimes thrown in by itself at the last minute before serving. the
>pastes are usually used in one or two tablespoon amounts for a
>stir-fry. i really haven't seen them too much in a red-cooking
>recipe, but the main thing there is the technique rather than the
>exact sauce, which is usually mainly soy, wine, a little sugar, water
>and sometimes star anise or a few ginger slices.
>
>in some chinese families or restaurants (where there would be frequent
>re-use), the cooking liquid is saved from batch to batch with spices
>replenished as necessary as a 'master sauce,' which i think was
>discussed here not too long ago.

I remember it, but most of it didn't sink in.

>has sqwertz weighed in yet? he usually has the dope on this kind of
>thing.

I think he said somewhere he had a new assignment and couldn't post
much.

>(there is a good book on the subject of asian ingredients by bruce
>cost, oddly enough called 'asian ingredients' that's worth a look if
>you're interested in the subject. it also has some brand-name
>recommendations which can be comforting when you go to asian markets.
>there are a few recipes also.)

Thanks. I've been making some pretty damn good stuff, but I've got a
lot to learn. Time to dig out the books I haven't read yet.

Lou