Re: [CH] Soy sauce with a little bit of extract
Mary-Anne Durkee (shantihhh@yahoo.com)
Mon, 27 Jan 2003 12:05:44 -0800 (PST)
Alex
There is a spicy soy sauce by Amoy that isn't too bad.
I often drop dried chiles in Kikkoman-lite, also in
Mushroom Soy.
There use to be a great Hot/spicy oyster sauce by Lee
Kum Kee, but I talked to them at the Fancy Food Show
in SF last week and they do not make it anymore.
I usually just add some Thai Dragons when I use Oyster
Sauce for a little zippy do dah
Found some interesting new hot things at the Fancy
Food Show last weekend including several nice Bloody
Mary Mixes. Dave's is introducing a not so Insane Hot
Sauce in a couple of months.
My DH, Steve was seen adding hot sauce to his
marguerita and he reports it's a good thing to do.
<VBEG>
Mary-Anne
--- Alex Silbajoris <asilbajo@hotmail.com> wrote:
>
> Last week I made a bottle of mixed Asian sauces,
> mainly soy and red pepper,
> to have on hand at work. I tried it out, and it
> seemed like it could use a
> little more heat. One of the bottles I have here is
> a mix of many sauces,
> including some After Death which puts a distinctive
> extract aroma into the
> mix.
>
> So, I spiked the hot soy with a small amount of the
> extract mix. Funny
> thing is, the extract flavor and the soy flavor
> actually seemed to combine
> very nicely. Perhaps not "umami" but more like "Yo
> mama"...
>
> - A
>
>
>
>
>
>
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