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Posts posted by FeChef

  1. Char Siu is subjective to region. Here in the east coast we like a more savory Char Siu. I like to cook in the Instant Pot for 15 minutes with a 10 min natural release. Then finish in my deep fryer to crisp up.

    My recipe is crazy simple. But crazy tasty.

    It requires a 24 hour brine.

    3/4 cup water

    1/4 cup Hoisin sauce

    1/3 cup soy sauce

    1 tsp baking soda

    1 TBSP minced garlic

    1 TBSP minced ginger

    2 TBSP light brown sugar

    1 tsp 5 spice ( optional ) Im not a fan

    1/2 tsp red food coloring powder

    1/4 tsp orange food coloring powder










    And yes, i made the egg rolls and bbq beef sticks from scratch.

    • Like 1
    • Delicious 1
  2. What flavor is the Jelly? If i wanted to make a sauce out of lets say cherry Jam, i would use frozen cherries to make a thin juice and add that to the jam. But i guess at that point, why not just make a sauce out the the frozen cherries, lol.


    btw, cherry goes great with Lamb.

    • Like 1
  3. 2 hours ago, btbyrd said:


    I know this isn’t really a helpful answer to your question, but I thought I’d mention that none of these pickles are fermented. They’re all vinegar pickles. But I’m happy that you found a tastealike pickle that tastes like you remember. I hate when a favorite product goes away and there’s no real substitute.

    I read an article/recipe where someone said in order to get a really tart pickle you need to ferment. Suggesting that vinegar will not give you the same tartness. I don't know if thats true, but ive tried soo many pickle recipes and can not get the same tartness like Heinz or McDonalds pickles. Its either too salty, or too sour.

  4. Finally found a Dill pickle chip that taste just like Heinz. What surprised me was in the Grocery stores page for the produce was a description mentioning Vlasic. Now ive tried Vlasic and there oval chips do not taste, nor look anything like these.

    Store brand is Weis. They are a PA grocery chain, which made me assume the company that made them was Heinz, but like i said, their product description seems to suggest its Vlasic.



  5. 9 minutes ago, liuzhou said:


    No. Ive never tasted them. They are not on offer here.

    Well, that sucks. lol

    Do people even eat Salt Water croc? I would assume people eat them where they are found.

  6. 7 minutes ago, liuzhou said:


    In terms of taste, not a lot. As I've already said, they taste very similar. howevr, taste is not the only consideration. Price, nutritional value, sustainability status etc also come into the equation. Also, I prefer to know precisely what I'm eating.

    But don't ignore my inquiry about Salt water Crocs. Have you never tasted them? Thats what i really want to know about.

  7. Does it matter? I never had croc, but i bet they taste pretty close to Alligator. I probably couldn't tell the difference in a blind taste test. Now, You are talking about "fresh water crocs" I would love to try salt water crocs.

  8. Ive made alligator nuggets from chunks of tail meat, taste like chicken, but as another has said, its more like frog legs which also taste like chicken. Either way, it was nice to try, but chicken is much cheaper in the US.

    • Like 1
  9. 23 minutes ago, heidih said:

    I must ask then - what brands have you tried? Is the size o great import as well as the crinkle shape I think they had?

    Ive tried a bunch of local store brands including Weis, Giant, everyday essientials ( redners brand) and more national brands like  Mt Olive, and Vlasic. Im fine with thin crinkle, or thin sliced. I do not want thick crinkle, or those Oval shaped monstrousity's. When i take a bite of a hambuger or cheesesteak, i expect the pickle to be bite size.

  10. Well, i noticed a few months ago my local grocery stopped carrying Heinz hamburger dill chips. Turns out they were discontinued. I have not been able to find a pickle even remotely close to the taste. If you never had them, and need a comparison, McDonalds pickles are pretty close. I would rather not have to ferment my own if anyone knows a brand very close, but im not against it if there is no other option.

  11. 13 minutes ago, liuzhou said:


    Nonsense. Dark soy sauce is widely used in Chinese cooking for colour, as I said. Colour is just as important as flavour in Chinese cuisine. It isn't used for flavour.

    Maybe a waste in American cuisine.

    LKK is the Heinz of China. Low grade. And oyster sauce is Cantonese, which accounts for about 4% of China.



    LKK sells a cheap version, but their Premium is very good. Funny story, i am at the asian market and theres a "old chinese man " looking for oyster sauce, they were out of premium LKK oyster sauce, and thats what he wanted. I was digging around and found two bottles. I gave him one, and took the other. So maybe you are spoiled living in china, but you failed to even mention a better brand, so im taking your post with a grain of salt.

  12. 3 minutes ago, MaryIsobel said:

    Interesting - pretty minor difference.


    Yep. Dark soy sauce is a waste of money and flavor. You can achieve so much more umami flavor with LKK premium Oyster sauce as a 1:1 ratio subsititute.

  13. 1 hour ago, heidih said:

    I think Lite & light get conflated in American minds. Barbara Tropp turned me onto Pearl River Mushroom soy which I used to stock as a different flavor.

    I stopped messing around with dark soy sauces, LKK Oyster sauce blows any dark soy sauce flavor out of the water. Make sure you get the "premium bottle" Any recipe that calls for dark soy sauce, i substitute 1:1 LKK Oyster sauce.

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  14. I only buy Pearl River Bridge soy sauce. I will be honest, and i can't tell the difference between their light soy sauce and their dark soy sauce in terms of sodium. I think its mainly to add dark color and a "subtle sweetness" Its not noticable like Kecap manis aka ABC sweet soy sauce.

  15. 7 hours ago, chromedome said:

    My GF and I have a variation of this disagreement, in that she only likes thick soups: purees, cream soups, etc. I like them well enough, but eat broth-y soups more often than thick ones, by a ratio of maybe 5 or 6 to 1. So I'll often make a base soup, then remove 1/4 to 1/3 and puree it (and thicken further as needed) for her. I eat soup a lot more often than she does, because she eats just twice a day and her breakfast-time corresponds with my dinnertime, so that ratio works for us.

    Early in our relationship, when discussing meal options, I'd suggested soup and was stupefied by her response that "Soup isn't a meal!" Eventually I came to understand that this is because she grew up in a non-cooking family and "soup" was automatically Campbell's, divided between three siblings. So for her it was something you ate with a sandwich, or before the main dish; whereas for me hearty homemade soups (accompanied by nothing more than a slice of homemade bread) were a standard weekday meal.

    I am with your wife on not considering soup a meal. With the exception of a hearty soup like Ham and string bean, or chicken pot pie which i actually consider them stews.

  16. 5 hours ago, Darienne said:

    Seeing Senior Sea Kayaker's post on his wonderful Split Pea soup reminds me that I've made so many soups lately.  The  best of the lot was a Tomato Basil Soup.  It was truly a 'died and gone to heaven' experience, made with real tomatoes.  Other soups were made with overabundances of all sort of vegetables...cabbage, spinach, carrots, etc.  I'm going to quit for a while.  


    Tomato is the only type i consider soup for some reason. Everything else is a puree and NOT soup. I expect soup to have ingrecients you can see. I guess i consider tomato a soup because i add grilled cheese pieces to it.

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