On 5/4/2015 4:56 PM, JRStern wrote:
> On Mon, 04 May 2015 13:48:37 -0600, "W. Lohman" > wrote:
>
>> 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.
>
> http://www.jfc.com/images/items/item28632.jpg
>
> Dynasty brand
>
> 7 ounces, $1.99, product of USA
>
> http://www.jfc.com/images/items/item28632.jpg
>
> They also had bags of dried black soy beans for cheap, but they have
> to be prepared like any dry bean, and are a distance away from the
> sauce. I didn't see bags of fermented dried bean, or maybe I did and
> they didn't have any English on them. Anyway, I thought I'd try this
> first.
>
> No expiration date on this one either, but I'm guessing they have a
> lot more turnover there at my local Mitsuwa market.
>
> J.
>
I've used Dynasty, in fact my local grocer stocks it - good stuff.

You'll be happy with it.

Recently I was stoked to find a bottle version of spring roll sauce.
It's that lovely peanut/bean paste that's served with Goi Cuon.