Text 8213, 52 rader
Skriven 2006-12-01 18:01:12 av Carol Shenkenberger (6:757/1)
   Kommentar till text 7549 av JIM WELLER (1:123/140)
Ärende: Re: Home for a day
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*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 JW> Jufran Banana Sauce....
 JW>The bottle is full of thick blobs and thin liquid that don't blend
 JW>together on shaking. Is this normal? Maybe mine is really, really old or
 JW>something.

 CS> Sounds a bit old but it is a slightly lumpy sauce and definately
 CS> should be thick.  Shake it and I bet it's fine.

JW> I couldn't re-integrate the jelly-like blobs with the thin liquid mere
JW> by shaking. I finally put it all in a blender with a little extra wate
JW> and vinegar, blended it and re-bottled it. There is no expiry date on
JW> the bottle but I bought something else from the same store recently th
JW> said, "expiry: USA 11/03, Thailand 11/05"! Kim is infamous for that.

I'm sure it's safe and if anything, lost a little flavor over time.  Probably
still good enough to get the gist of the fresher type.

It wont take long to use up the bottle.  Here's several ideas (if you have any
left!).

-On rice (sticky please!), with a little butter and black fresh ground pepper,
perhaps a little salt to taste.

-coated on chicken then fast cook the chicken to 'just done' (add more sauce at
serving).  This is best with boneless chicken 'bits' on a high heat cast iron
skillet.  You want the chicken cut bitesized for best effect and the outside
should be just a tiny bit blackened (its the jufran that blackens).

-as a dip with mixed melon (cold melon bits) and firm cooked squash (slightly
warm).  The two match together at a meal but are served separately with a
communal jufran dipping bowl.  Make it fun.  Use chopsticks or those tiny
little 3 pronged seafood forks.

-as a glaze on pork, especially fatty pork 'rib' (that nameless and largely
pale flavored fatty boneless bit often called boneless ribs but obvious to
anyone even remotely cooking smart, not from the rib area).

Lots of other uses.  Think of folks who are 'chili wusses' and this is a
between item to not be too hot (the mild version).  Unlike most other 'hot
sauces' there is no vinigar flavor at all to it which is a bonus to me.  I
have learned to use vinigar now but in limited ways and there are very few
'hot sauces' that I tolerate.  (The other main one I cant get now, has a round
wooden ball at the top).

Caution note on cooking with it.  Due to the sugar (fructose mostly), it
carmalizes quickly.  This can be a benefit on the right dish.
                                       xxcarol

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