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Dipping Sauces for Eggrolls

eatingwitheddie
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Jinmyo

Jinmyo

Posted
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Yeah, like that movie. Gad, that was scary, NSM.

Lou, re iced tea. That's pretty scary too. Re cilantro: :smile:

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Human Bean

Human Bean

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I'm with Lou on the 'mutant' idea of soy sauce and chile. I do about 60% soy sauce, 40% Huy Fong Sambal Oelek (this has only chiles, vinegar, and salt; preservatives too I guess).

The idea of doing this is doubtless more southeast asian-inspired, rather than Chinese, but I heppen to like it.

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Jinmyo

Jinmyo

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HB, Southeast Asian food, while its own sphere, has much that can inform Chinese, Korean, and Japanese cuisines. Indian as well.

The emphasis on fresh herbaceous flavour profiles for example. And certainly bringing in Southeast Asian heat to supplement the range of chiles is a good thing.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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