It's what's for supper.
Sirloin, sliced thin, marinated in
2 garlic cloves
some sesame seeds
some ginger
some soy sauce
some dry vermouth, the marinade ingredients having first been whizzed to
liquefy with the stick blender

Onions and pea pods for the veggies. Jasmine rice. We'll eat in about
10 minutes, just in time for The Wheel. :-)

Corn relish is on the docket tonight.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

Melba's Jammin' wrote:

> It's what's for supper.
> Sirloin, sliced thin, marinated in
> 2 garlic cloves
> some sesame seeds
> some ginger
> some soy sauce
> some dry vermouth, the marinade ingredients having first been whizzed
> to liquefy with the stick blender
>
> Onions and pea pods for the veggies. Jasmine rice. We'll eat in
> about 10 minutes, just in time for The Wheel. :-)

I like snowpeas. I planted some seends at the same time as the tomato
and pepper plants went in. They started off great guns and were making
pods, then died. I found out I'd started them too late, so the heat got
them. I'll try again nearer fall.



Brian

--
Day 186 of the "no grouchy usenet posts" project

In article >,
"Default User" > wrote:

>
> I like snowpeas. I planted some seends at the same time as the tomato
> and pepper plants went in. They started off great guns and were making
> pods, then died. I found out I'd started them too late, so the heat got
> them. I'll try again nearer fall.
> Brian

We just finished supper. it was good, but lately I've been using a dark
soy sauce for marinades and I think I'll go back to the lighter stuff.
The pea pods were very good. There's enough left for a lunch for Rob.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

On Aug 7, 5:02*pm, Melba's Jammin' > wrote:
>
> We just finished supper. *it was good, but lately I've been using a dark
> soy sauce for marinades and I think I'll go back to the lighter stuff. *
> The pea pods were very good. *There's enough left for a lunch for Rob.
>
I don't think I've ever used dark soy sauce for a marinade.

For pea pods and beef I often add some Chinese mushrooms (aka dried
shiitakes, softened in hot water, stems removed, sliced) and finish
the dish off with some oyster sauce. -aem

On Fri, 7 Aug 2009 21:40:43 -0700 (PDT), aem wrote:

> On Aug 7, 5:02*pm, Melba's Jammin' > wrote:
>>
>> We just finished supper. *it was good, but lately I've been using a dark
>> soy sauce for marinades and I think I'll go back to the lighter stuff. *
>> The pea pods were very good. *There's enough left for a lunch for Rob.
>>
> I don't think I've ever used dark soy sauce for a marinade.
>
> For pea pods and beef I often add some Chinese mushrooms (aka dried
> shiitakes, softened in hot water, stems removed, sliced) and finish
> the dish off with some oyster sauce. -aem

the dark stuff can be tricky in the frying phase. better to add it add the
end, as you suggest with the oyster sauce.

but we don't know if there was a sauce/thickening stage to barb's creation.

your pal,
blake

In article
>,
aem > wrote:

> On Aug 7, 5:02*pm, Melba's Jammin' > wrote:
> >
> > We just finished supper. *it was good, but lately I've been using a dark
> > soy sauce for marinades and I think I'll go back to the lighter stuff. *
> > The pea pods were very good. *There's enough left for a lunch for Rob.
> >
> I don't think I've ever used dark soy sauce for a marinade.
>
> For pea pods and beef I often add some Chinese mushrooms (aka dried
> shiitakes, softened in hot water, stems removed, sliced) and finish
> the dish off with some oyster sauce. -aem

I was in a "use the pea pods!!!" mode. Not to mention that I don't have
any dried shiitakes around. :-) Sounds good, though.

So I shouldn't be using the dark soy sauce for a marinade? What should
I use it for? Just at table?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

On Aug 8, 12:48*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> I was in a "use the pea pods!!!" mode. *Not to mention that I don't have
> any dried shiitakes around. *:-) * Sounds good, though.
>
> So I shouldn't be using the dark soy sauce for a marinade? *What should
> I use it for? *Just at table?

Oh, I didn't intend any kind of "shouldn't," just that I don't do it.
Thinking about it, I seem to use dark soy sauce in two ways. First
and most often, as one of the components of a red-cooking stew
liquid. Second and occasionally according to taste and whim, as a
finishing flavoring for a stir fry or (rarely) fried rice.

I won't be in "use the pea pods mode" until winter. They are one of
the principal cool season crops here, plant seeds late September,
begin many weeks of harvest in late November, early December. The
better you keep 'em picked the longer the vines will keep
producing. -aem

In article >,
blake murphy > wrote:
> the dark stuff can be tricky in the frying phase. better to add it add the
> end, as you suggest with the oyster sauce.
>
> but we don't know if there was a sauce/thickening stage to barb's creation.
>
> your pal,
> blake

There was. I believe I'll be going back to my "regular" soy sauce for
marinating. Thanks for the comments.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.