Quoting Shawn Highfield to Jim Weller <=-

we normally go for the San-J Gluten free tamari soy sauce.

I prefer soy sauce to tamari but then I'm not dealing with Celiac
disease so I have choices.

I note that my store carries San-J too. I'll probably buy them in
the future.

They make some other sauces
orange chicken and I make that from scratch.

I like and purchase Fish sauce, Hoisin sauce, Thai Sweet Chili sauce
and several others. But not all at the same time! I do make some
myself including teriyaki though.

Tamari and rice noodles:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Good Neighbor Szechuan Noodles
Categories: Chinese, Noodles, Chilies, Chicken
Yield: 6 Servings

1 lb Asian noodles
3 tb Tamari
1 tb Vinegar
2 ts Chili paste with garlic
2 tb Tahini
1 tb Toasted sesame oil
1/2 c Chicken broth
2 tb Oil (peanut or canola)
1/2 lb Fresh mung bean sprouts
6 oz Fresh spinach, rough chopped

Cook noodles; drain and cool.

Combine tamari, vinegar, chili paste, tahini, sesame oil and broth;
set aside.

Heat 2 tb. oil in wok. Add noodles; toss until warm and browning.
Add bean sprouts and spinach; mix. Add sauce mixture; toss. Serve
while hot.

Recipe by: Good Neighbor Foods Co-op Cafe, Louisville, KY
Source: Alice Colombo's Cook's Corner", The Louisville
Courier-Journal

Posted by Cathy Harned.

MMMMM


Cheers

Jim


... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I prefer soy sauce to tamari but then I'm not dealing with Celiac
disease so I have choices.

True enough.

I note that my store carries San-J too. I'll probably buy them in
the future.

It's a pretty high quality sauce.

I like and purchase Fish sauce, Hoisin sauce, Thai Sweet Chili sauce
and several others. But not all at the same time! I do make some
myself including teriyaki though.

I love all of the above, but other then hoisin it's hard to get the rest
gluten free.

Shawn

... Borrow a few lines = Plagiarism. Steal *volumes* = Research.

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Quoting Shawn Highfield to Jim Weller <=-

Fish sauce, Hoisin sauce, Thai Sweet Chili sauce

I love all of the above

I am particularly fond of cooking with small amounts of fermented
shrimp paste.

Depending on which Asian country its from it might be labeled:
Bagoong alamang, Belacan, Kapi or Terassi.




Cheers

Jim


... When you hear "fermentation" do you think of alcohol or spoilage?

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I am particularly fond of cooking with small amounts of fermented
shrimp paste.

If you don't tell Andrea I'll admit to sneaking in anchovy filets to
a lot of things for that extra depth of flavour. (They are GF ;) )

Depending on which Asian country its from it might be labeled:
Bagoong alamang, Belacan, Kapi or Terassi.

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat. (WHY!?!?!)

Shawn

... Mathematicians have to PROVE they can do it

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On 02-26-22 10:38, Shawn Highfield <=-
spoke to Jim Weller about Good soy sauce <=-

Depending on which Asian country its from it might be labeled:
Bagoong alamang, Belacan, Kapi or Terassi.

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat. (WHY!?!?!)

Because they can! (and think that it improves something about their
product).
Another illogical additive is when they add milk products to beer. We
were once at a pub with Michael and he ordered a beer. On first taste,
he had to pull out a lactaid pill or suffer the consequences.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Sauce For Hotdogs
Categories: Sauce, Hotdog, Chili
Yield: 4 servings

1 lb Dry kidney beans
3 lb Lean ground beef
1 lb Lean ground pork*
3 md Onions
1 cn Beef bouillon
1 cn Beer
1 sm Can of tomato sauce
1 ts Minced garlic**
4 ts Chili powder
2 ts Cumin powder
1 ts Red pepper
2 ts Black pepper
-salt

* (remove the fat from 3 or 4 pork steaks and grind the meat)

Soak beans the night before, boil to soft, drain, run
through food processor with a couple tablespoons of bacon
drippings to make a bean paste, reserve.

Add 2 tsp of black pepper to pork, cook until done.
Lightly press cooked pork between two chopping boards
to squeeze out most of the liquid. Set aside.

Fry the onion, garlic and the ground beef together until
onion is soft and ground beef well browned. Break up the
ground beef well during this process. Drain using the
chopping board procedure.

In a bowl, mix 2/3 the ground beef with the pork, run this
through the food processor in batches, until finely chopped.
Put all ingredients except the bean paste and beer in a pot
and bring to a simmer, Adding enough beer in small amounts
to just keep it liquid, simmer for about a 1/2 hour. Mix about
two large kitchen spoons, maybe a cup, of bean paste into the
hot cooked mixture and let cool, Before it cools enough to
solidify, move to a suitable refrigerator container and shape
into a loaf. It should cool to a very hard loaf.

To use, slice wedges off loaf and reheat with enough water to
form a thick sauce. It is already cooked so don't boil or
add to much water. Keeps about a week or so in the fridge,
frozen it will keep forever. Beats the heck out of the canned
stuff and will travel on ice for a couple days. Gets rancid
tasting when warmed for long periods, so keep very cool.

Posted to NCE by Bob Gearhart, 2001

MMMMM


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Dale Shipp wrote to Shawn Highfield <=-

Depending on which Asian country its from it might be labeled:
Bagoong alamang, Belacan, Kapi or Terassi.

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat. (WHY!?!?!)

Because they can! (and think that it improves something about their product).

Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
he had to pull out a lactaid pill or suffer the consequences.

They've been putting milk products in beer/ale for a loooooong time.
Viz - Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose cannot
be fermented by beer yeast, it adds sweetness and body to the finished
beer. Milk stout, which was claimed to be nutritious, was given to
nursing mothers, and to help increase their milk production.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Stout Bread
Categories: Breads, Beer, Fruits, Nuts
Yield: 1 loaf

3 c A-P flour (13 1/2 oz)
3 3/4 ts Baking powder
1/2 ts Salt
1/2 c White sugar
1/3 c Molasses
12 oz Guinness Over The Moon Milk
- Stout
1/4 c Butter; melted
Cooking spray

MMMMM------------------------ADDITIONS-------------------------------
1/2 c Craisins
1/2 c Raisins
1/2 c Walnuts; coarse chopped
1/2 c Dates; chopped

Set oven @ 350┬║F/175┬║C.

Spray a 9" x 5" loaf pan with non-stick spray.

In a large bowl sift together the flour, baking powder,
salt and sugar.

Slowly pour half of the beer into the flour mixture and
stir.

Add the molasses and stir in the balance of the beer.

Stir in your choice(s) of craisins, raisins, dates,
and/or nuts.

NOTE: Stir just enough to blend in the flour but DO NOT
over mix or you'll end up with a beer brick!

Pour into the prepared loaf pan (no more than 2/3 full).

Bake for 45 - 55 minutes or until toothpick comes out
clean.

Cool in pan for 5 minutes, and then turn it out onto
a rack.

Drizzle or brush the butter on the top of the bread.

Makes one loaf.

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "A roll of the dice will never abolish chance." -- Stephane Mallarme
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Dale Shipp wrote to Shawn Highfield <=-

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat. (WHY!?!?!)

Because they can! (and think that it improves something about their product).

Yes, but I still wish they wouldn't. :)

Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
he had to pull out a lactaid pill or suffer the consequences.

That's insane. What kind of beer had milk products? Was it a cream type
ale or something crazy?

Shawn

... I'm FLYING, I'm FLYING! >>THUD<<

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Shawn Highfield wrote to Dale Shipp <=-

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat. (WHY!?!?!)

Because they can! (and think that it improves something about their product).

Yes, but I still wish they wouldn't. :)

Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
he had to pull out a lactaid pill or suffer the consequences.

That's insane. What kind of beer had milk products? Was it a cream
type ale or something crazy?

How about Guinness? Castle? Nitro? even Belching Beaver (which sure
sounds Canadian).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: German Beer-Cheese Sauce
Categories: Cheese, Dairy, Beer, Sauces
Yield: 6 servings

1/4 c Unsalted butter
1/2 c A-P flour
1 c Whole milk
2 c Einbecker Milk Stout
1 c Shredded sharp white cheddar
1 c Shredded mild cheddar
Salt & fresh cracked pepper

In a medium sauce pot on medium heat, melt together
the butter and flour to make a roux.

Add in the milk and beer and whisk until it becomes
very thick.

Whisk in the cheeses until it is smooth and season
with salt and pepper.

Serve warm.

RECIPE FROM: https://www.veryvera.com

Uncle Dirty Dave's Archives

MMMMM

... Beer is healthy; it's a barley smoothie.
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