On 5/18/2011 7:24 AM, Jim Elbrecht wrote:
> > wrote:
>
>> Blake posted this to another group a bunch of months ago and I was
>> wondering if anyone was familiar with it and has made it. It's fairly
>> popular from what I hear, but I've never experienced it that I recall.
>>
>> <http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>
>>
>
> Something there concerned bitdefender& launched a popup past my
> blocker.
>
>> For those that have made it, how important is it to get the oil all
>> the way up the smoking point? We're talking about 450F to 500F here.
>
> I can't imagine it does anything but speed up the process [and would
> think at a loss of some flavors] especially since he says "you can
> just mix the ingredients together, like Chang does, and let their
> flavors come out over time"
>
>>
>> And would it be safe to make a double batch of this without burning
>> the ginger/scallion mixture? A cup of oil will retain it's heat much
>> longer than a half a cup, is my thinking.
>
> There isn't a whole lot of time or ingredients to risk by trying it.
> Do 2 batches and see if you can tell the diff. give your least
> favorite to your neighbor.
>
> Note that one of the comments says to cover the scallions with the
> ginger so the ginger takes the hottest oil. I suppose that makes some
> sense.
>
> I might do a batch with the 'over time' method--
>
> Gotta say, though this is pretty, it isn't all that helpful;
> "3.Salt the ginger and scallion like they called your mother a bad
> name and stir it well. Taste it. It won't taste good because that much
> raw ginger and scallion doesn't really taste good, but pay attention
> to the saltiness. You want it to be just a little too salty to be
> pleasant, because you have to account for all the oil you're about to
> add."
>
> I understand that the potency of the ginger and scallion, and personal
> taste, vary. So you can't say "1/2tsp" and be done with it. But it
> would help if he said 'I usually end up with 3-4 cups of salt'.
>
> Is this supposed to be soy sauce, or nuoc mam salty? That's where my
> instincts are pointing me.
>
> Jim

I have been in a number of restaurants that have this as a table
condiment and it isn't very salty. I have made both the cooked and
uncooked versions and I like the cooked better.