On Thu, 10 Jul 2008 12:53:05 -0500, Lou Decruss >
wrote:

>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

i find that the cuisine is a pretty forgiving one. the only drawback
is that you may start to turn out stuff better than the local
restaurants and become dissatisfied with them.

your pal,
blake


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