On 5/4/2015 12:35 PM, JRStern wrote:
> On Mon, 04 May 2015 12:01:09 -0600, "W. Lohman" > wrote:
>
>> On 5/4/2015 11:30 AM, JRStern wrote:
>>> On Mon, 04 May 2015 09:58:03 -0600, "W. Lohman" > wrote:
>>>
>>>> On 5/4/2015 9:44 AM, JRStern wrote:
>>>>> On Sun, 03 May 2015 23:38:35 -0700, sf > wrote:
>>>>>
>>>>>> On Sun, 3 May 2015 16:46:15 -0700 (PDT), dsi1 >
>>>>>> wrote:
>>>>>>
>>>>>>> The beans are too hardcore for me. The stuff in the jar is more lightweight and comes in a more convenient form.
>>>>>>
>>>>>> Equal parts salted black beans, onion and grated garlic, cover with
>>>>>> oil. Whiz in a blender to make a paste.
>>>>>
>>>>> First of all, which beans, the frijoles or "black soy" beans?
>>>>>
>>>>> Second, if you start with dried beans, takes you all day to get them
>>>>> ready to roll.
>>>>>
>>>>> Third, the Chinese version is "fermented", exactly whatever that
>>>>> means.
>>>>>
>>>>> J.
>>>>>
>>>> http://chinesefood.about.com/od/chin...blackbeans.htm
>>>>
>>>> Definition: These are not the black beans you'll find in Mexican
>>>> cooking. Fermented black beans (also called salted or dried black beans)
>>>> are made from soybeans that have been dried and fermented with salt;
>>>> other spices such as chilies and/or wine and possibly ginger may be
>>>> added. Because of their strong flavor, fermented black beans are
>>>> frequently paired with other strong seasonings, such as garlic and
>>>> chilies. They make a frequent appearance in Cantonese cooking; you’ll
>>>> find them in dishes such as Shrimp With Lobster Sauce. Fermented black
>>>> beans are normally rinsed before being used in cooking; otherwise, they
>>>> will impart too much of a salty flavor to the dish. Often you’ll find
>>>> recipes calling for the beans to be mashed with garlic.
>>>>
>>>> Fermented black beans are sold in plastic bags in Asian markets. At
>>>> home, remove the beans from the package and store in a sealed container
>>>> in a cool, dark place. The beans will last for several months. You can
>>>> also find fermented black beans sold in jars - these can be used instead
>>>> if necessary but they don't have as much flavor.
>>>>
>>>> If you don’t live near an Asian market, premade black bean sauce is
>>>> often available in the international or ethnic section of many supermarkets.
>>>
>>> I haven't been to my local Asian market yet, later today or tomorrow,
>>> but just went to an independent local market, and they had this:
>>>
>>> http://us.lkk.com/en/Products/retail...ack-bean-sauce
>>>
>>> Only it was in a stubby jar not a tall bottle, about $3.99 for 8
>>> ounces. But I didn't buy it on the spot for two reasons, first that
>>> it was made in China (!!!!), second I couldn't find an expiration date
>>> and I suspect low turnover.
>>>
>>> Does anyone want to vouch for LKK foods? No lead, melamine, or motor
>>> oil involved?
>>>
>>> J.
>>>
>>>
>> You betcha. I've been using their products for years.
>>
>> I would guess most of our product comes from their Los Angeles factory.
>
> It says "product of China", it may be bottled in Los Angeles or just
> warehoused there, or not even, just have a post office box there.

Fair enough.

> But thanks for the recommendation, I'll be going by the Japanese
> market in a little while, after I see what they have I hope to come
> home with something.
>
> J.

I confess to just buying what looks most appealing as long as I can at
least read the ingredients list.

The print is so minute on some of the Chinese product you literally need
a magnifying lens to read the English on it.

I prolly have consumed some melamine inadvertently.