[Sca-cooks] Isabella's latest stunt and rice vinegar question

[Phlip]

One more thing- try to get a really GOOD soy sauce- I'm not talking about La
Choy or Kikkoman, but ratrher try talking to the people at a good Asian
grocery. The one that we tasted at Pennsic, and won hands down, was one I'd
picked up in Dayton, Ohio, visiting Andrew. The name is Golden Mountain, and
it comes in a bottle with a blue and yellow label. Found it around here (CT-
actually a shop in RI) by looking for the label, and it was labelled as
Thai, this time, but was the same stuff.

I also have a bottle I keep by my computer called "Pearl River Bridge" which
is a good flavored soy sauce, but a bit rough.

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Phlip" <phlip at 99main.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 1:00 PM
Subject: Re: [Sca-cooks] Isabella's latest stunt and rice vinegar question


>
> Ene bichizh ogsen baina shuu...
>
> > Phlip, you said you use rice wine vinegar. The brand I got was Nakano,
> seasoned rice vinegar...great, just typing in I noticed it wasn't rice
WINE
> vinegar. Ever heard of it? Seems the only seasoning was a little sugar.
> Since I live out in God's country and am fairly well snowed in, I guess
I'll
> try it and see. I really don't know a whole lot about wine or vinegar or
> fancy cooking or period cooking..but thanks to you guys, I'm trying and
> learning.
>
> Well, as far as I'm concerned, the operative words are "rice" and
"vinegar",
> and in a pinch, "vinegar" will work, as long as it's real vinegar, and not
> that white stuff.
>
> Essentially, you're looking for a flavor element, rather mild, to make up
> for the Americanized stuff in the early Joyce Chen recipes. Chinese
> cookery's great strength is its ability to bring out the best of the
flavors
> of each of the cooked foods, rather than blending them all together, as is
> done in so much American cooking, so when you add additional flavors, you
> want a balanced hand.
>
> Later, when egg rolls become a comfortable part of your culinary
repertoire
> (and they will- they're easier that they look, and they taste Really Good
> when you make them fresh), you can vary the ingredients considerably, and
> use up assorted leftovers.
>
> Phlip
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> ----- Original Message -----
> From: "Isabella di Giovanni" <isabella_di_giovanni at yahoo.com>
> To: "Cooks list" <sca-cooks at ansteorra.org>
> Sent: Tuesday, December 24, 2002 12:16 PM
> Subject: [Sca-cooks] Isabella's latest stunt and rice vinegar question
>
>
> > --
> > [ Picked text/plain from multipart/alternative ]
> >
> > What is my latest masochistic stunt? I just went out onto the porch to
> measure the new snow on the railing. 5 ". Even had 5" on the porch
> floor..where I was walking barefoot...with a he** of a head cold. Oh, My.
> Gosh was that cold. And the fire box is out (our main source of heat).
> >
> >
> >
> >
> >
> >
> > Isabella
> >
> >
> >
> > ---------------------------------
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> >
> >
>
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