I have opened just the day after yesterday a curry sauce ( with apple
inside, a sort of jam to put on meat) I made on 14/4/2004.
I have mixed it with cream and then I have put it on my chicken breast. VERY
GOOD. I Am only so sorry it was the last pot. I want to do it again,


--
Kisses
Pandora

Pandora wrote:
> I have opened a curry sauce (a sort of jam to put on meat). I have mixed it with cream and then I have put it on my breast.

My meat makes it's own creamy jam.. I'd be honored to annoint your
breast. hehe

Sheldon

On Sun, 12 Nov 2006 23:21:38 +0100, "Pandora" >
wrote:

>I have opened just the day after yesterday a curry sauce ( with apple
>inside, a sort of jam to put on meat) I made on 14/4/2004.
>I have mixed it with cream and then I have put it on my chicken breast. VERY
>GOOD. I Am only so sorry it was the last pot. I want to do it again,

I have a two quart container of Chinese "Master Sauce" that is going
on ten years old. Master sauce is essentially a sauce for braising
meats -excellent for pre-cooking chicken wings or pork butt before
finishing off for browning in an oven. it;s also an excellent
braising liquid for twice-cooked pork loin.

It's a mixture of stock (chicken and/or pork) with soy sauce, ginger,
garlic and five spice powder and/or star anise added to your taste.

Water and/or more stock is added to what's left after cooking to
replenish the half gallon container. Store in the freezer until the
next time and boil vigorously for 5 minutes before adding the meat.

There are stories, maybe apocryphal, of some Chinese families' master
sauces being passed down for several generations. The same story is
told for french restaurants' glace bases.

------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Cape Cod Bob wrote:

> I have a two quart container of Chinese "Master Sauce" that is going
> on ten years old. Master sauce is essentially a sauce for braising
> meats -excellent for pre-cooking chicken wings or pork butt before
> finishing off for browning in an oven. it;s also an excellent
> braising liquid for twice-cooked pork loin.
>
> It's a mixture of stock (chicken and/or pork) with soy sauce, ginger,
> garlic and five spice powder and/or star anise added to your taste.
>
> Water and/or more stock is added to what's left after cooking to
> replenish the half gallon container. Store in the freezer until the
> next time and boil vigorously for 5 minutes before adding the meat.
>
> There are stories, maybe apocryphal, of some Chinese families' master
> sauces being passed down for several generations. The same story is
> told for french restaurants' glace bases.


I've got a couple quarts of that in my freezer, though my sauce also
included red wine, onions, and Chinese rock candy.

Bob

Sorry Cape Code Bob. I have seen now your post !!!???!!!
BTW I astonish! Are you saying this sauce is 10 years old? Are you eating
it? Ohhhhhhhhhhhhhhhhhhhhhhh!!!
I imagine is very good!
The only thing I didn't understand is this: what are the ingredients of this
sauce?
If I understood well it contains chicken or pork....
....or chicken and /or pork are the possible couplings?

--
Kisses
Pandora




"Cape Cod Bob" > ha scritto nel messaggio
...
> On Sun, 12 Nov 2006 23:21:38 +0100, "Pandora" >
> wrote:
>
>>I have opened just the day after yesterday a curry sauce ( with apple
>>inside, a sort of jam to put on meat) I made on 14/4/2004.
>>I have mixed it with cream and then I have put it on my chicken breast.
>>VERY
>>GOOD. I Am only so sorry it was the last pot. I want to do it again,
>
> I have a two quart container of Chinese "Master Sauce" that is going
> on ten years old. Master sauce is essentially a sauce for braising
> meats -excellent for pre-cooking chicken wings or pork butt before
> finishing off for browning in an oven. it;s also an excellent
> braising liquid for twice-cooked pork loin.
>
> It's a mixture of stock (chicken and/or pork) with soy sauce, ginger,
> garlic and five spice powder and/or star anise added to your taste.
>
> Water and/or more stock is added to what's left after cooking to
> replenish the half gallon container. Store in the freezer until the
> next time and boil vigorously for 5 minutes before adding the meat.
>
> There are stories, maybe apocryphal, of some Chinese families' master
> sauces being passed down for several generations. The same story is
> told for french restaurants' glace bases.
>
> ------------
> There are no atheists in foxholes
> or in Fenway Park in an extra inning
> game.
> ____
>
> Cape Cod Bob
>
> Delete the two "spam"s for email

On Mon, 13 Nov 2006 12:11:18 +0100, "Pandora" >
wrote:

>Sorry Cape Code Bob. I have seen now your post !!!???!!!
>BTW I astonish! Are you saying this sauce is 10 years old? Are you eating
>it? Ohhhhhhhhhhhhhhhhhhhhhhh!!!
>I imagine is very good!
>The only thing I didn't understand is this: what are the ingredients of this
>sauce?
>If I understood well it contains chicken or pork....
>...or chicken and /or pork are the possible couplings?

If my wife hadn't absolutely refused to move my former batch of Master
Sauce when we last moved, I could have said it was over 25 years old!!

I have had this batch for 10 years. Of course, it is replenished with
additional water or canned broth as some of it is evaporated or
absorbed. When I take it out I do wonder just how much of the original
is still left behind. Then I also wonder just how much dinosaur urine
is still in that last ocean wave.. ;-)

Making it and keeping it is a very casual process. If I have an open
can of broth left over from another dish, I will toss that in. If not,
I will just add water. Actually , it also contains some beef stock as
I occasionally experiment with using the sauce as a braising liquid
for a self-invented Chinese ox-tail or short rib dishes.

Keep in mind that whatever is left from the braising is returned back
to the original container. So the broth can be whatever you want it to
be. Mine is probably 2/3 chicken and 1/3 chicken, since I use it for
chicken dishes twice as often as for pork. To paraphrase Popeye, "It
is what it is." And, like Harriet Beacher's Topsy in "Uncle Ton's
Cabin" it would say "I s'pect I just growed. Don't think nobody never
made me."

By the end of the first year, it turns into one helluva hard jelly
when it is thawed. That, of course, comes from the many chicken wing
bones and collagen that has enriched it.

It's easy to make and keep; it makes wonderful dishes. But the best
part is telling your friends when they rave about your chicken wings
is saying, "Well, it damn well should taste great. The sauce is 10
years old!"


------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

"Cape Cod Bob" > ha scritto nel messaggio
...
> On Mon, 13 Nov 2006 12:11:18 +0100, "Pandora" >
> wrote:
>
>>Sorry Cape Code Bob. I have seen now your post !!!???!!!
>>BTW I astonish! Are you saying this sauce is 10 years old? Are you eating
>>it? Ohhhhhhhhhhhhhhhhhhhhhhh!!!
>>I imagine is very good!
>>The only thing I didn't understand is this: what are the ingredients of
>>this
>>sauce?
>>If I understood well it contains chicken or pork....
>>...or chicken and /or pork are the possible couplings?
>
> If my wife hadn't absolutely refused to move my former batch of Master
> Sauce when we last moved, I could have said it was over 25 years old!!

ROOOOOTFLLL!!!

>
> I have had this batch for 10 years. Of course, it is replenished with
> additional water or canned broth as some of it is evaporated or
> absorbed. When I take it out I do wonder just how much of the original
> is still left behind. Then I also wonder just how much dinosaur urine
> is still in that last ocean wave.. ;-)



ROOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOTFL!!!!



>
> Making it and keeping it is a very casual process. If I have an open
> can of broth left over from another dish, I will toss that in. If not,
> I will just add water. Actually , it also contains some beef stock as
> I occasionally experiment with using the sauce as a braising liquid
> for a self-invented Chinese ox-tail or short rib dishes.

Yes but tell me of this 20th sauce..
>
> Keep in mind that whatever is left from the braising is returned back
> to the original container. So the broth can be whatever you want it to
> be. Mine is probably 2/3 chicken and 1/3 chicken, since I use it for
> chicken dishes twice as often as for pork. To paraphrase Popeye, "It
> is what it is." And, like Harriet Beacher's Topsy in "Uncle Ton's
> Cabin" it would say "I s'pect I just growed. Don't think nobody never
> made me."

I love Popeye, but in this dish there aren't no spinach ((((( --no nitrate
((((



>
> By the end of the first year, it turns into one helluva hard jelly
> when it is thawed. That, of course, comes from the many chicken wing
> bones and collagen that has enriched it.
>
> It's easy to make and keep; it makes wonderful dishes. But the best
> part is telling your friends when they rave about your chicken wings
> is saying, "Well, it damn well should taste great. The sauce is 10
> years old!"


Yes.!!!!!!! _)))) I t's the thing I have told to my boyfriend before he hit
me with this dish ;((((((((((((((((((((((((((((((((((((((((((

--
Kisses
Pandora

"Cape Cod Bob" wrote...

> If my wife hadn't absolutely refused to move my former batch of Master
> Sauce when we last moved, I could have said it was over 25 years old!!
>
> I have had this batch for 10 years. Of course, it is replenished with
> additional water or canned broth as some of it is evaporated or
> absorbed.

<snip>

Hey, you got a solera system going!

Where ya been, CCB? I thought you'd been washed out to sea.

Felice
ex Cape Cod