Text 4095, 63 rader
Skriven 2006-08-06 10:41:49 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4078 av JIM WELLER (1:123/140)
Ärende: Re: kids and fast food
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*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> Title: Xxcarol's Fusion Ribs

 CS> 5 tb Banana sauce (Jufran brand)

JW> That's a fairly sweet, not to hot, ketchup like sauce.... right?

Yes.  No tomato used so if you ever get asked what to use for a person with a
tomato allergy, that would be a decent swap. Although it uses Bannana, it does
not taste like 'bannanas' at all except in the dimmest of ways.  Just thick
and 'meaty' mouthfeel.


 CS> Datu Puti brand Sukang Maasim.

JW> I looked for that here but couldn't find anything like it.

If i describe it, it would be a white vinigar (cloudy type) with spicey slivers
in the bottle about 1/4 the way up.  The spices are listed as onion, hot
pepper, and garlic.  If you can find a cloudy white vinigar, add some chopped
garlic cloves, sliced onion, and strips of any 'hot chile' you like to about
1/4 up the way of a bottle and set aside to 'form' for about 3 weeks?  No
refidgeration required.  Might work with uncloudy vinigar too.  The
substitute I use here when I am out of that, is rice wine vinigar.  (I'm never
out at home as I use it in small amounts and it's a big bottle but at work for
lunch, we run out and use the other often for dipping things).  The name
Sukang Maasim seems to just be Filipeno for 'spiced vinigar' or possibly
'spiced white vinigar'.

At work when the bottle runs low, the filipeno's add either rice vinigar (a
local thing for them, fusion cooking) or just more regular standard white
(uncloudy) to the spices at the bottle and use that til they can get more.

I dont think the brand matters at all this time.  It's just a common one to see
exported is all.  For the soy sauce (Shoyu) the brand does matter if going
salt-low in diet.  Datu Puti is the brand I use.  It's 1/2 almost of Kikkoman
lite at 310mg per TB.  The Patis, is Tiparos (a product of Thailand though I
think I've gotten confused and said Philipennes for them before, just looked
though and it's Thai) which is 690mg per TB but you use only a 'sqizzle' (1/4
ts?) at a time.  Don's needs can accomodate 1 TB Shoyu (datu Puti) a day at
need and if I were so insane as to use a TB per serving of Patis, he'd just
have to watch what else he ate that day.

We'd never use that much patis <G>.  One way to use it though is mix about 1/4
ts of it with 'red colored hot chile oil' (about 1/3 cup?) in a small sqeeze
bottle (or a small creamer will hold some of the mix for the table) and add
this as a hot oil topping to a noodle-soup.  I'll use a whole TB of that at a
setting but Don will use 1/2 that and Charlotte will just use 1/2 TS if any at
all.

JW> Time to murder another tribe of lobsters!

JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

JW>      Title: Lobster And Artichokes With Fresh Walnuts And Foie Gras

Grin!  I have a fridge full of cold cooked crabs right now.  Don's munching out
on one while watching a fishing video.
                                       xxcarol

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