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I'm glad you clarified that. And I was horrified by googling that.
Open and shut case, Johnson!
we have a garlic-chili-shrimp thing in a bottle that I used yesterday for fried rice. I don't think you can call it sauce, because they're all crispy/crunchy submerged in oil.
That's an excellent stir fry sauce.
Mine was Sriracha before it became popular:
I'd put it on almost everything, but particularly soups and stir frys.
But my system can only handle small amounts now, otherwise:
A little thyme in chicken dishes.
Here on the Midwest everybody seems knocked over when I cook fish or seafood and use a little Old Bay
It's like a peppery oregono celery flavor without too much bite. You've probably had it in pasta salad or cucumber saladI've never heard of it. Any way to explain what kind of flavor it gives?
I use the Lee Kum Kee sauce as an Asian BBQ sauce on chicken and pork.