Food Thread

[Valleygolfer]

Yay or Nay?

I say nay, only because I would have used chili sauce, cheddar cheese and bacon instead...

[Ernest Jones]

This is only proper way to sex up your french fries, with cheese curds and gravy!

[flopster]

Clogged arteries anyone?

[Ernest Jones]

Clogged arteries anyone? [URL=http://thesandtrap.com/content/type/61/id/110736/] [/URL]

Umm..yes please! That looks absolutely dee-lish!

[billchao]

Umm..yes please! That looks absolutely dee-lish!

You were saying something about Americans willing to eat almost anything? :-P

[trickyputt]

Chorizo and eggs. [URL=http://thesandtrap.com/content/type/61/id/110727/] [/URL]

I just dont roll with cayenne. Boudin and eggs are on my horizon though.

[flopster]

Anyone ever use this seasoning in place of regular soy sauce like Kikkoman? I think this is much better but is usually only found in Asian stores particularly Filipino ones.

[billchao]

Anyone ever use this seasoning in place of regular soy sauce like Kikkoman? I think this is much better but is usually only found in Asian stores particularly Filipino ones.

Nope, never heard of the stuff. I don't really like Kikkoman though.

[Ernest Jones]

Originally Posted by billchao

Nope, never heard of the stuff. I don't really like Kikkoman though.

What do you recommend? I usually just buy what's on sale. I mostly only use it to thin out my hoisin&lime; sauce a bit although I have started to make tuna tartar more frequently and I use soya in that recipe.

[billchao]

What do you recommend? I usually just buy what's on sale. I mostly only use it to thin out my hoisin&lime; sauce a bit although I have started to make tuna tartar more frequently and I use soya in that recipe.

I use aged Chinese soy sauce, the kind with no chemical additives in it. It's more complex in flavor and a little sweeter than Japanese soy sauces, which tend to be thin and salty. Great for flavoring dishes and dipping sauces. That said, it sounds like your use of spy sauce wouldn't warrant it. It would probably be good in the tartare, but I'd never use it for sushi, for example. Simple Japanese soy sauces are better for aushi because you want the subtle flavors of the fish to stand out. If you're using soy sauce to thin out hoisin sauce, it really doesn't matter what brand it is, you won't taste much of the soy sauce. Hoisin sauce is strong stuff.

[Dave2512]

Really depends what I do with it but I use the light first pressing Chinese soy sauce for dipping sauces, not light like the low sodium stuff, lighter in color. For use in cooking I like the aged dark stuff, usually mushroom sauce. I don't use either much more into Asian foods that pair with fish sauce. Go to the Asian market they will have an entire aisle of the stuff.

[mvmac]

In-N-Out, two Double-doubles

[Ernest Jones]

In-N-Out, two Double-doubles

Lotta paper plates at your house, not big on doing dishes I take it?

[trickyputt]

I was so determined to stay at home Sunday I actually made bread for brats instead of going to yet another store for hotdog buns. Thats gotta be some kinda new low.

[mvmac]

Lotta paper plates at your house, not big on doing dishes I take it?

I like paper plates, my wife likes real plates.

[nevets88]

The famous night markets in Taiwan. Yum yum. Mmmmm....

Chinese/Taiwanese pastries... delish...

[Dave2512]

Time to make my annual trip to the Sicilian bakery and spend too much on the best cookies in the world. Two small boxes is about $90.00 but boy are they good.

[Lihu]

The famous night markets in Taiwan. Yum yum. Mmmmm....

Chinese/Taiwanese pastries... delish...

Too bad they don't do the "626" (http://www.626nightmarket.com/) market in the winter time. I need to go to JJ Bakery to get yummy treats like these.

I actually prefer the cheap "Tai Yang Bing", and the flaky crust black bean cakes. Grew up eating those because the nicer cakes were reserved for the grown ups.