"Janet Wilder" > wrote in message
...
> Sqwertz wrote:
>> I have a few favorite brands on certain items. Most of the time I'm
>> not a brand loyalist, but for certain things I have to have a
>> specific brand or I would simply go without. And if for some reason
>> that brand was no longer available, I probably wouldn't buy a
>> competing product.
>>
>> So what do you buy that would change our indifference toward a
>> certain food/drink?
>
> In our house it is only Heinz brand ketchup. No other brand is acceptable.
>
> Though I was raised in a Skippy peanut butter home, DH will choose other
> brands. I don't eat peanut butter any longer so I don't care.
>
> I will only use solid white tuna in water. I once bought chunk light by
> mistake and was about to throw it out because it looked spoiled when my
> neighbor told me that was what it was supposed to look like. Yuck! My
> mother called chunk light tuna "goy tuna" <g>
>
>



I did the same for years but switched to light tuna packed in Olive oil when
I made a pasta dish that called for it. Fell in love with it and won't go
back. I usually use Cento brand but have had some really great imported
jarred stuff from the gourmet shop in town. Lotsa $$$.

Jon

In article >, says...
>
> I am Tosk wrote:
> >
> > In article >, ost
> > says...
> > >
> > > On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
> > >
> > > > Actually, I've decided not to drink any alcohol more
> > > > concentrated than beer...
> > >
> > > http://beeradvocate.com/beer/profile/5470/55523
> > >
> > > Or you can get this for $1.50/can:
> > >
> > > http://beeradvocate.com/beer/profile/782/51067
> > > http://beeradvocate.com/beer/profile/21678/54660
> > >
> > > Or you can do it with style ($4/11.2oz bottle)
> > >
> > > http://beeradvocate.com/beer/profile/604/1602
> > >
> > > -sw
> >
> > Thanks to Jimi Carter, you can make wonderful brews right at home that
> > would rival if not kick butt on any commercially brewed beer.
> >
> > Scotty Home brewer...
>
> What the world needs is a really good non-alcoholic beer.
> I drink a huge amount of non-alcoholic beer to moderate
> my alcohol intake to a safe and healthful level, and
> I think it's a shame there are no good non-alcoholic beers.
>
> I asked a home beer brewer how non-alcoholic beer is made,
> and he said he wasn't quite sure but he thinks that it's
> a strain of yeast that more completely digests the sugars.
> He said you can make a fermented root beer that's safe to
> give to kids using yeast that doesn't produce a significant
> amount of alcohol.

Actually the way my peers make it is to evaporate off much of the
alcohol and replace it with water iirc. I do have somebody I can call to
confirm.

Scotty

"blake murphy" > wrote in message
...
> On Sun, 7 Feb 2010 16:59:56 -0500, James Silverton wrote:
>
>> Janet wrote on Sun, 07 Feb 2010 15:07:07 -0600:
>>
>>> Sqwertz wrote:
>>>> I have a few favorite brands on certain items. Most of the
>>>> time I'm not a brand loyalist, but for certain things I have to have
>>>> a specific brand or I would simply go without. And
>>>> if for some reason that brand was no longer available, I
>>>> probably wouldn't buy a competing product.
>>>>
>>>> So what do you buy that would change our indifference toward a
>>>> certain food/drink?
>>
>>> In our house it is only Heinz brand ketchup. No other brand is
>>> acceptable.
>>
>> The Giant store brand of ketchup is so similar to Heinz that I wonder if
>> it is made in the same factory.
>
> i'll keep that in mind. but i use so little ketchup that the difference
> in
> price doesn't amount to much.
>
I like a thin ribbon of ketchup on a hot dog under the chopped onions,
relish and shredded cheddar cheese. And that's the only time I use it.

"blake murphy" > wrote in message
...
| On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:
|
| > Sqwertz wrote:
| >>
| >> So what do you buy that would change our indifference toward a
| >> certain food/drink?
| >
| > Ah, hitting head. How could I have forgotten?
| > Juanita's Menudo. They do have a version without
| > hominy, though you're not likely to find it outside
| > of a supermarket that specializes in Mexican food.
| > It is better than freshly made menudo. The tripe is
| > so gelatinous, so delicate. A perfect bowl of menudo
| > is made by taking a large can of Juanita's, picking out
| > all the really nasty bits, and heating that up.
| > I would always pick out all the big chunks of orange fat
| > before heating it, but it's more authentic and flavorful
| > if you leave them in.
|
| i've been looking for juanita's menudo, but haven't been able to find it
| yet. even whole foods failed me.

Very limited distribution, mainly in California. Their website has
a guide to finding stores that carry their products:
http://www.juanitasfoods.com/
and I've heard that Mexgrocer is quite reliable as an online source:
http://www.mexgrocer.com/brand-juanita-s.html

pavane

blake murphy wrote:

> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
>
>> "Sqwertz" wrote
>>
>>> I have a few favorite brands on certain items. Most of the time I'm
>>> not a brand loyalist, but for certain things I have to have a
>>> specific brand
>>
>> Worstershire must be the brown Lea&Perrins
>> Datu Puti Soy sauce
>> Datu Puti spiced vinegar
>
> i have a bottle of the datu puti spiced vinegar, but i confess i can't
> figure out what to use it in. what do you customarily do with it?
>

I used it the other day as an ingredient in coleslaw dressing...I'll also
use a big splash in most any other salad dressings or potato salad dressing,
etc....can also use it in Asian - ey types of dipping sauces.


--
Best
Greg

Food Snob® wrote:
> On Feb 7, 11:57 pm, atec 77 <"atec > wrote:
>>
>> Beer ?
>> that soapy water you Yankees drink ?
>> erchhh
>
> There are some very nice Cascade hopped American Ales.
> http://en.wikipedia.org/wiki/Cascade_hops
>
> --Bryan
perhaps but the rubbish I see the us armed forces drinking over seas is
soapy water

In article >,
says...
>
> "blake murphy" > wrote in message
> ...
> > On Sun, 7 Feb 2010 16:59:56 -0500, James Silverton wrote:
> >
> >> Janet wrote on Sun, 07 Feb 2010 15:07:07 -0600:
> >>
> >>> Sqwertz wrote:
> >>>> I have a few favorite brands on certain items. Most of the
> >>>> time I'm not a brand loyalist, but for certain things I have to have
> >>>> a specific brand or I would simply go without. And
> >>>> if for some reason that brand was no longer available, I
> >>>> probably wouldn't buy a competing product.
> >>>>
> >>>> So what do you buy that would change our indifference toward a
> >>>> certain food/drink?
> >>
> >>> In our house it is only Heinz brand ketchup. No other brand is
> >>> acceptable.
> >>
> >> The Giant store brand of ketchup is so similar to Heinz that I wonder if
> >> it is made in the same factory.
> >
> > i'll keep that in mind. but i use so little ketchup that the difference
> > in
> > price doesn't amount to much.
> >
> I like a thin ribbon of ketchup on a hot dog under the chopped onions,
> relish and shredded cheddar cheese. And that's the only time I use it.

Yeah, sometimes I will have a hamburger or a hotdog with my ketchup
too

Scotty

"Gregory Morrow" wrote
blake murphy wrote:
cshenk wrote:

>>> Datu Puti spiced vinegar
>>
>> i have a bottle of the datu puti spiced vinegar, but i confess i can't
>> figure out what to use it in. what do you customarily do with it?

Sorry Blake, accidently missed reply to original. I use it all the time in
anything that calls for vinegar, unless I need a special flavor (like a rice
vinegar for sushi or a sugary one for a few things). Crockpot uses more
often than not, to soften cuts of meat over long term cooking.

> I used it the other day as an ingredient in coleslaw dressing...I'll also
> use a big splash in most any other salad dressings or potato salad
> dressing,
> etc....can also use it in Asian - ey types of dipping sauces.

Yup, that too.

Sqwertz wrote:
>
> On Sun, 07 Feb 2010 19:34:29 -0700, Arri London wrote:
>
> >> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
> >> above. Much more flavor than the other brands.
> >
> > Use Mae Ploy curry pastes. Currently using Huy Fong tuong ot toi and
> > sambal oelek, when I don't make my own.
>
> Those are not sweet chili sauces - different products. But I do
> always have some Huy Fong Chile Carlic paste in the fridge as well.

Haven't found a sweet chile paste/sauce that I like consistently.

>
> > Using 'AA' brand nuoc mam; it doesn't have any sugar in it (yet). Used
> > Tiparos for many years, until they added sugar for the roundeyes
> > That's why I don't use Three Crabs either.
>
> The sugar is just a mellowing agent. It's not even significant and
> doesn't taste sweet at all. All the Vietnamese people I know use
> Three Crabs. They don't have round eyes.

But none of those sauces contained sugar until relatively recently. I
personally don't like the flavour the sugar adds; the difference was
noticeable to me. That's why I quit using the Tiparos. It didn't taste
the expected way any more.

>
> If anything, people complain about the MSG, not the sugar.

That would be true for all the fish sauces. They all contain natural
MSG, as does soy sauce. The AA brand doesn't list MSG on the label, but
it is in there. We use it sparingly.

>
> > Yes! Almost as good as homemade.
>
> I can't make consistent home made pickles.

Neither can I. Hence the purchase of the Bubbie's Haven't seen Ba
Tampte products around here lately, but they used to be available at
Whole Foods. Must have another look. They were both excellent.

>
> > Buy a lot of Caravelle products; they always seem to be good.
>
> If you're buying the Caravelle sweet chile garlic sauce, then you
> *need* to try Mae Ploy.

Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
will give the Mae Ploy a go, since their other products are good.
>
> (assuming you're not talking about ice cream)

LOL that is Carvel, which isn't sold around here anyway. Plenty of it
back East though

On Mon, 8 Feb 2010 15:31:49 -0500, blake murphy wrote:

> On Sun, 7 Feb 2010 15:14:05 -0600, Sqwertz wrote:
>
>> On Sun, 7 Feb 2010 10:56:37 -0800 (PST), aem wrote:
>>
>>> I have few brand loyalties but I'm pretty firm in these:
>>> Vernor's ginger ale.
>>
>> The stuff I get here in TX is really weak compared to what I
>> remember in the East. I often make my own ginger "ale" drink. It's
>> not very carbonated, but it's pretty potent. I just steep about
>> 2lbs of shredded ginger, some crushed allspice, 3 or 4 squeezed
>> lemons or limes, with rind, and a pinch of cayenne. Then water down
>> to taste. It's pretty potent. I once bottled and fermented it with
>> champagne yeast and again with bread yeast.
>
> two pounds!? how much did that make?

Maybe 3 liters. Like I said - I like it strong.

-sw

On Mon, 8 Feb 2010 15:40:25 -0500, blake murphy wrote:

> On Sun, 7 Feb 2010 20:57:56 -0600, Sqwertz wrote:
>
>> On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
>>
>>> Actually, I've decided not to drink any alcohol more
>>> concentrated than beer...
>>
>> http://beeradvocate.com/beer/profile/5470/55523
>>
>> Or you can get this for $1.50/can:
>>
>> http://beeradvocate.com/beer/profile/782/51067
>> http://beeradvocate.com/beer/profile/21678/54660
>>
>> Or you can do it with style ($4/11.2oz bottle)
>>
>> http://beeradvocate.com/beer/profile/604/1602
>>
>> -sw
>
> a twelve percent beer must sneak up on people. i'd suspect it tastes
> nasty, though.

Not the Scaldis. But the Stock and Earthquake are pretty nasty.
The Belgians are masters of hiding lots of alcohol in great tasting
beers.

I've never tried the 16.5 beer above, but I have all the others.

-sw

In article >, ost
says...
>
> On Mon, 8 Feb 2010 15:40:25 -0500, blake murphy wrote:
>
> > On Sun, 7 Feb 2010 20:57:56 -0600, Sqwertz wrote:
> >
> >> On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
> >>
> >>> Actually, I've decided not to drink any alcohol more
> >>> concentrated than beer...
> >>
> >> http://beeradvocate.com/beer/profile/5470/55523
> >>
> >> Or you can get this for $1.50/can:
> >>
> >> http://beeradvocate.com/beer/profile/782/51067
> >> http://beeradvocate.com/beer/profile/21678/54660
> >>
> >> Or you can do it with style ($4/11.2oz bottle)
> >>
> >> http://beeradvocate.com/beer/profile/604/1602
> >>
> >> -sw
> >
> > a twelve percent beer must sneak up on people. i'd suspect it tastes
> > nasty, though.
>
> Not the Scaldis. But the Stock and Earthquake are pretty nasty.
> The Belgians are masters of hiding lots of alcohol in great tasting
> beers.
>
> I've never tried the 16.5 beer above, but I have all the others.
>
> -sw

Well, the higher alcohol beers are usually not sampled the same way as a
regular beer. They tend to be lacking in carbonation so they are not the
"refreshing" drink one would generally associate with beer. I don't know
that the Belgian beer is higher than other beer in alcohol content by
nature, just a different taste which btw, I don't care for at all. Same
with other vinegar tasting brews.

Scotty

On Mon, 8 Feb 2010 14:40:12 -0500, I am Tosk wrote:

> In article >, says...
>>
>> What the world needs is a really good non-alcoholic beer.
>> I drink a huge amount of non-alcoholic beer to moderate
>> my alcohol intake to a safe and healthful level, and
>> I think it's a shame there are no good non-alcoholic beers.
>>
>> I asked a home beer brewer how non-alcoholic beer is made,
>> and he said he wasn't quite sure but he thinks that it's
>> a strain of yeast that more completely digests the sugars.
>> He said you can make a fermented root beer that's safe to
>> give to kids using yeast that doesn't produce a significant
>> amount of alcohol.
>
> Actually the way my peers make it is to evaporate off much of the
> alcohol and replace it with water iirc. I do have somebody I can call to
> confirm.
>
> Scotty

that's my understanding as well:


How Are Nonalcoholic Beer and Wine Made?

By Jason Horn
Secrets of fake booze revealed

How are nonalcoholic beer and wine made?

Put simply, you make alcoholic beer or wine, and then remove the alcohol.
You do this by distilling the beverage, as if you were going to make
liquor. But rather than save the booze and throw out the rest, you throw
out the booze.

When you make alcohol, you typically heat up whatever it is you¡¦re
distilling to boil off the alcohol (which you collect in vapor form, then
cool back into liquid). It doesn¡¦t matter all that much if the water,
syrups, herbs, and whatever else that¡¦s in your base get a little cooked in
the process, because you¡¦re tossing out most of that in the end anyway.
When making nonalcoholic beverages, though, maintaining the flavor of the
base is important, because you¡¦ll save that part, and you want it to taste
as much like real beer or wine as possible. So you don¡¦t want to cook it.

There are two ways to get the booze out that don¡¦t require high heat. The
first is a process called vacuum distillation. The beer or wine is put
under a vacuum. The change in atmospheric pressure allows the producer to
boil the liquids at a lower temperature, or in some cases with no heat at
all, and distill off the alcohol.

The second process is called reverse osmosis, and is the same method often
used to purify drinking water. It doesn¡¦t require any heating. The wine or
beer is passed through a filter with pores so small that only alcohol and
water (and a few volatile acids) can pass through. The alcohol is distilled
out of the alcohol-water mix using conventional distillation methods, and
the water and remaining acids are added back into the syrupy mixture of
sugars and flavor compounds left on the other side of the filter. Bingo¡Xa
nonalcoholic (or dealcoholized, as winemakers call it) brew.

<http://www.chow.com/stories/10519>

your pal,
blake

On Tue, 9 Feb 2010 09:08:14 -0600, Sqwertz wrote:

> On Mon, 8 Feb 2010 15:31:49 -0500, blake murphy wrote:
>
>> On Sun, 7 Feb 2010 15:14:05 -0600, Sqwertz wrote:
>>
>>> On Sun, 7 Feb 2010 10:56:37 -0800 (PST), aem wrote:
>>>
>>>> I have few brand loyalties but I'm pretty firm in these:
>>>> Vernor's ginger ale.
>>>
>>> The stuff I get here in TX is really weak compared to what I
>>> remember in the East. I often make my own ginger "ale" drink. It's
>>> not very carbonated, but it's pretty potent. I just steep about
>>> 2lbs of shredded ginger, some crushed allspice, 3 or 4 squeezed
>>> lemons or limes, with rind, and a pinch of cayenne. Then water down
>>> to taste. It's pretty potent. I once bottled and fermented it with
>>> champagne yeast and again with bread yeast.
>>
>> two pounds!? how much did that make?
>
> Maybe 3 liters. Like I said - I like it strong.
>
> -sw

dear god, i guess so.

your pal,
blake

On Mon, 8 Feb 2010 16:04:21 -0500, cybercat wrote:

> "blake murphy" > wrote in message
> ...
>> On Sun, 7 Feb 2010 16:59:56 -0500, James Silverton wrote:
>>
>>> Janet wrote on Sun, 07 Feb 2010 15:07:07 -0600:
>>>
>>>> Sqwertz wrote:
>>>>> I have a few favorite brands on certain items. Most of the
>>>>> time I'm not a brand loyalist, but for certain things I have to have
>>>>> a specific brand or I would simply go without. And
>>>>> if for some reason that brand was no longer available, I
>>>>> probably wouldn't buy a competing product.
>>>>>
>>>>> So what do you buy that would change our indifference toward a
>>>>> certain food/drink?
>>>
>>>> In our house it is only Heinz brand ketchup. No other brand is
>>>> acceptable.
>>>
>>> The Giant store brand of ketchup is so similar to Heinz that I wonder if
>>> it is made in the same factory.
>>
>> i'll keep that in mind. but i use so little ketchup that the difference
>> in
>> price doesn't amount to much.
>>
> I like a thin ribbon of ketchup on a hot dog under the chopped onions,
> relish and shredded cheddar cheese. And that's the only time I use it.

i put it on a burger, and i use it in my stew. sometimes i'll use it in
recipes that call for a tablespoon of tomato paste and the like.

your pal,
blake

On Mon, 8 Feb 2010 19:05:28 -0500, cshenk wrote:

> "Gregory Morrow" wrote
> blake murphy wrote:
> cshenk wrote:
>
>>>> Datu Puti spiced vinegar
>>>
>>> i have a bottle of the datu puti spiced vinegar, but i confess i can't
>>> figure out what to use it in. what do you customarily do with it?
>
> Sorry Blake, accidently missed reply to original. I use it all the time in
> anything that calls for vinegar, unless I need a special flavor (like a rice
> vinegar for sushi or a sugary one for a few things). Crockpot uses more
> often than not, to soften cuts of meat over long term cooking.
>
>> I used it the other day as an ingredient in coleslaw dressing...I'll also
>> use a big splash in most any other salad dressings or potato salad
>> dressing,
>> etc....can also use it in Asian - ey types of dipping sauces.
>
> Yup, that too.

i potato salad or cole slaw, it could be alarming. i guess it depends on
the size of the splash.

thanks, carol and greg.

your pal,
blake

On Mon, 8 Feb 2010 16:10:45 -0500, pavane wrote:

> "blake murphy" > wrote in message
> ...
>| On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:
>|
>|> Sqwertz wrote:
>|>>
>|>> So what do you buy that would change our indifference toward a
>|>> certain food/drink?
>|>
>|> Ah, hitting head. How could I have forgotten?
>|> Juanita's Menudo. They do have a version without
>|> hominy, though you're not likely to find it outside
>|> of a supermarket that specializes in Mexican food.
>|> It is better than freshly made menudo. The tripe is
>|> so gelatinous, so delicate. A perfect bowl of menudo
>|> is made by taking a large can of Juanita's, picking out
>|> all the really nasty bits, and heating that up.
>|> I would always pick out all the big chunks of orange fat
>|> before heating it, but it's more authentic and flavorful
>|> if you leave them in.
>|
>| i've been looking for juanita's menudo, but haven't been able to find it
>| yet. even whole foods failed me.
>
> Very limited distribution, mainly in California. Their website has
> a guide to finding stores that carry their products:
> http://www.juanitasfoods.com/
> and I've heard that Mexgrocer is quite reliable as an online source:
> http://www.mexgrocer.com/brand-juanita-s.html
>
> pavane

i've seen a couple other products under her label in maryland stores, but
not the menudo.

your pal,
blake

In article >, says...
>
> I am Tosk > wrote:
>
> > Well, the higher alcohol beers are usually not sampled the same way as
> a
> > regular beer. They tend to be lacking in carbonation so they are not
> the
> > "refreshing" drink one would generally associate with beer. I don't
> know
> > that the Belgian beer is higher than other beer in alcohol content by
> > nature, just a different taste which btw, I don't care for at all. Same
> > with other vinegar tasting brews.
>
>
> There's that Sam Adams "Utopia," uncarbonated, 27% abv. A "just so we can
> say we did it" gimmick beer.
>
> We'd drink Anchor Steam Ale on occasion for the novelty of a micro brew
> but it was too filling, I'd be suds drunk before getting an alcohol buzz.
> Same thing went for ordinary Budweiser. I've been a bottled Bud Light man
> for decades and enjoy the thirst quench of it and the cleanliness of the
> single use bottle compared to a "clean & fresh" bar mug of beer with
> lipstick on it! :P
>
> Andy

Yes, I bought a nice tin of Utopia for my Daughter a couple of years
back for Christmas, I did not sample it. I have however had it at the
brewers club I attended before the curator passed early. We also had a
nice 1989 Sam Adams special beer (may have been a utopia), corked in a
blue bottle. At the time the owner noted that it was one of only a few
left. It was smooth, and had no carbonation but it did have some rich
tastes. Another fellow in our club was Bruce *******. He was one of the
three home brew winners for Sam Adams two years ago. His beer was
bottled for a while as a specialty and sold as two of a six pack which
included two other brewers and two each of their beers. So I got to
sample his beer with him when it came out and also his own version, and
the version he originality submitted to the contest. It was very
interesting to say the least.

I have always been an "American Lager" type too, until I started brewing
my own lighter ale's. I am not much for stouts or other heavy beers.
Like I said before, you can have your Belgians too

Scotty

On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:

> Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> will give the Mae Ploy a go, since their other products are good.

I have 3-4 types of their curry pastes at any given time. They're
super cheap - about $2 for a 10oz tub. They're good, but only as a
base or marinade. They're too salty to use in sufficient quantities
to satisfy my tastes. If they had one-third the salt so I could use
three times as much, then they'd be perfect. I like my curries
strong - not necesasarily hot, but strong.

> LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> back East though

:-) You can tell how much I eat ice cream, then.

-sw

I am Tosk > wrote:
>
>> Well, the higher alcohol beers are usually not sampled the same way as
> a
>> regular beer. They tend to be lacking in carbonation so they are not
> the
>> "refreshing" drink one would generally associate with beer. I don't
> know
>> that the Belgian beer is higher than other beer in alcohol content by
>> nature, just a different taste which btw, I don't care for at all. Same
>> with other vinegar tasting brews.

I see I made in investment in killfiling you. You obviouslly have
never sampled a Belgian ale - except maybe a Flanders style ale,
which are sour.

-sw

On Feb 7, 4:06*pm, Sqwertz > wrote:
> On Sun, 7 Feb 2010 12:02:56 -0500, Virginia Tadrzynski wrote:
> > Duke's Mayonnaise. *Can't find it in these parts most times. *RARELY I can
> > find it at an odd-lot grocers.
>
> I tried it once in Greenville, SC. *The oil tasted rancid to me. *It
> was very odd tasting. *Sorry, I just don't agree on that one. *Maybe
> I got a bad bottle.
>
> Gee, I would have though more people would have chimed in and had
> some good ideas. *Things I haven't tried yet. *You guys suck.
>

I actually live in Greenville, where Duke's Mayonnaise is made. I
prefer Duke's to Hellman's; it has an unusual flavor. According to
their website Dukes Mayonnaise is available in the US east of the
Mississippi except for New England, and the only reason it hasn't gone
totally nationwide is that the CF Sauer company hasn't yet been bought
out by a food conglomerate like RJR Nabisco If your local
supermarket does not carry it you might want to ask the store manager
to carry it.

Sqwertz wrote:
>
> On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:
>
> > Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> > will give the Mae Ploy a go, since their other products are good.
>
> I have 3-4 types of their curry pastes at any given time. They're
> super cheap - about $2 for a 10oz tub. They're good, but only as a
> base or marinade. They're too salty to use in sufficient quantities
> to satisfy my tastes. If they had one-third the salt so I could use
> three times as much, then they'd be perfect. I like my curries
> strong - not necesasarily hot, but strong.

They are salty indeed. We don't use as much either.

>
> > LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> > back East though
>
> :-) You can tell how much I eat ice cream, then.
>
> -sw

Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
cash LOL. There was a brownish sauce (no chile) at the table, along with
the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
squeezy bottle.

TMU had rice noodles with shrimp and roast pork. Mine was a 'rice sheet'
with similar filling. However it seemed like an egg sheet instead. Not
bad though. We started with spring rolls, the uncooked sort. TMU didn't
like those, so we got an order of 'egg rolls', which were wrapped in
banh trang as well but fried. Beautifully crispy. She liked those
better.

Nice meal but not one Vietnamese person eating there

"Arri London" > wrote in message ...
|
|
.......
| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
| cash LOL. There was a brownish sauce (no chile) at the table, along with
| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
| squeezy bottle.
.......
Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
really well with the chili sauces.

pavane

On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:

> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> cash LOL. There was a brownish sauce (no chile) at the table, along with
> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> squeezy bottle.

That was a soybean-based house brown squeezy sauce, of course.

:-)

I don't know where you live, but I've never seen nuoc mam on the
table unless it was really hardcore Vietnamese neighborhood. But I
have seen it.

-sw

On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:

> so we got an order of 'egg rolls', which were wrapped in
> banh trang as well but fried. Beautifully crispy. She liked those
> better.

I missed this part.

I still insist that fried rolls cannot be made with banh trang.
I've tried it a few times. Every roll I've had is always the
texture of a wheat based wrapper. You can even tell that from the
seam.

-sw

On Feb 9, 2:20*pm, Andy > wrote:
> I am Tosk > wrote:
>
>
>
> > Well, the higher alcohol beers are usually not sampled the same way as
> a
> > regular beer. They tend to be lacking in carbonation so they are not
> the
> > "refreshing" drink one would generally associate with beer. I don't
> know
> > that the Belgian beer is higher than other beer in alcohol content by
> > nature, just a different taste which btw, I don't care for at all. Same
> > with other vinegar tasting brews.
>
> There's that Sam Adams "Utopia," uncarbonated, 27% abv. A "just so we can
> say we did it" gimmick beer.
>
> We'd drink Anchor Steam Ale on occasion for the novelty of a micro brew
> but it was too filling, I'd be suds drunk before getting an alcohol buzz.
> Same thing went for ordinary Budweiser. I've been a bottled Bud Light man
> for decades and enjoy the thirst quench of it and the cleanliness of the
> single use bottle compared to a "clean & fresh" bar mug of beer with
> lipstick on it! :P

Bud Light goes great with that nasty jarred beef in white sauce (SOS)
and the imitation eggs.
>
> Andy

--Bryan

On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:

> "Arri London" > wrote in message ...
>|
>|
> ......
>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>| squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.

That's what I would guess, too. Depending on the area.

-sw

Well to some extent brand matter's but i am not conscious about the brands because the brands are the best sources of genion and reliable food and food related recopies..

Arri London wrote:
[snip]
> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> cash LOL. There was a brownish sauce (no chile) at the table, along with
> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> squeezy bottle.
[snip]


It's a Vietnamese chili paste.

--
Jean B.

In article >, says...
Another fellow in our club was Bruce *******. He was one of
> > the three home brew winners for Sam Adams two years ago. His beer was
> > bottled for a while as a specialty and sold as two of a six pack which
> > included two other brewers and two each of their beers. So I got to
> > sample his beer with him when it came out and also his own version,
> > and the version he originality submitted to the contest. It was very
> > interesting to say the least.
> >
> > I have always been an "American Lager" type too, until I started
> > brewing my own lighter ale's. I am not much for stouts or other heavy
> > beers. Like I said before, you can have your Belgians too
> >
> > Scotty
>
>
> Scotty,
>
> Nice reply!
>
> Best,
>
> Andy

Correction. Bruce was one of the 2006 winners (Sam Adams "Longshot"
contest) with his Dortmunder Export, yes, I had to look it up

I noted last week that I was thinking of making some beer. Would you all
like to see some pics and a "brew report"? Let me know, if the demand is
there, I will break out the camera and start to making the homebrew

Scotty

In article >, ost
says...
>
> I am Tosk > wrote:
> >
> >> Well, the higher alcohol beers are usually not sampled the same way as
> > a
> >> regular beer. They tend to be lacking in carbonation so they are not
> > the
> >> "refreshing" drink one would generally associate with beer. I don't
> > know
> >> that the Belgian beer is higher than other beer in alcohol content by
> >> nature, just a different taste which btw, I don't care for at all. Same
> >> with other vinegar tasting brews.
>
> I see I made in investment in killfiling you. You obviouslly have
> never sampled a Belgian ale - except maybe a Flanders style ale,
> which are sour.
>
> -sw

Wow, you must be an Internet hero! Pfffttt... So, because I am a
beginner learning, you find me kill file material.. Well, bite me
ahole...

Scotty

On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
> wrote:

>
>Well to some extent brand matter's but i am not conscious about the
>brands because the brands are the best sources of genion and reliable
>food and food related recopies..

Are you related to jerry sauk?

Lou

Christine Dabney wrote:
>
> On Tue, 09 Feb 2010 18:55:55 -0700, Arri London >
> wrote:
>
> >Ate at a Vietnamese restaurant today;
> >
> >Nice meal but not one Vietnamese person eating there
>
> Which restaurant?
>
> Christine
>

Viet Taste, Menaul between San Pedro and San Mateo. Not been there all
that long and had a different name when it first opened about a year or
so ago.

Have had worse Vietnamese food for more money in any case.

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> ......
> | Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> | cash LOL. There was a brownish sauce (no chile) at the table, along with
> | the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> | squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.
>
> pavane



Not sweet at all. I use hoisin sauces (various brands) all the time.

Sqwertz wrote:
>
> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>
> > "Arri London" > wrote in message ...
> >|
> >|
> > ......
> >| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >| squeezy bottle.
> > ......
> > Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> > really well with the chili sauces.
>
> That's what I would guess, too. Depending on the area.
>
> -sw

If it is hoisin, it's a very different formulation than I've had at
other Vietnamese restaurants. No trace of sweetness.

Sqwertz wrote:
>
> On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:
>
> > Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> > cash LOL. There was a brownish sauce (no chile) at the table, along with
> > the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> > squeezy bottle.
>
> That was a soybean-based house brown squeezy sauce, of course.
>
> :-)

Har har... :P
The brain first said 'hoisin' but on second taste changed its mind. It
wasn't the other thick soybean-based sauce meant for dipping; it was too
dark for that.

>
> I don't know where you live, but I've never seen nuoc mam on the
> table unless it was really hardcore Vietnamese neighborhood. But I
> have seen it.
>
> -sw

They will bring nuoc mam if asked. Nuoc cham came with the 'egg' rolls.
We have a large Vietnamese population here, so anything is possible.

Sqwertz wrote:
>
> On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:
>
> > so we got an order of 'egg rolls', which were wrapped in
> > banh trang as well but fried. Beautifully crispy. She liked those
> > better.
>
> I missed this part.
>
> I still insist that fried rolls cannot be made with banh trang.
> I've tried it a few times. Every roll I've had is always the
> texture of a wheat based wrapper. You can even tell that from the
> seam.
>
> -sw

Nope. Seen it done too many times; did it a few times with varying
success. This was much airier and crisper than the wheat-based wrappers.

"Jean B." wrote:
>
> Arri London wrote:
> [snip]
> > Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> > cash LOL. There was a brownish sauce (no chile) at the table, along with
> > the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> > squeezy bottle.
> [snip]
>
> It's a Vietnamese chili paste.
>
> --
> Jean B.


No chile in it and not sweet like hoisin.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>> [snip]
>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>> squeezy bottle.
>> [snip]
>>
>> It's a Vietnamese chili paste.
>>
>> --
>> Jean B.
>
>
> No chile in it and not sweet like hoisin.

Then it was mislabeled, I think.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >> [snip]
> >>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >>> cash LOL. There was a brownish sauce (no chile) at the table, along with
> >>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >>> squeezy bottle.
> >> [snip]
> >>
> >> It's a Vietnamese chili paste.
> >>
> >> --
> >> Jean B.
> >
> >
> > No chile in it and not sweet like hoisin.
>
> Then it was mislabeled, I think.
>

There was no label on the squeezy bottle, otherwise wouldn't need to ask
what it was LOL. But can see where the grammar of what I wrote would
make it seem as though tuong ot toi was the subject of the inquiry.
Sorry about that. It was the non-hoisin sauce that was the topic.