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Asian spices

Village IdiotVillage Idiot Posts: 6,951
edited October 2012 in EggHead Forum
I just took my Asian spices out of the pantry to rearrange them.  Holey moley !  No wonder my wife says there's no room in the pantry.  And, this doesn't even include the stuff I have in the fridge.


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Dripping Springs, Texas.
Just west of Austintatious

spices.jpg 105.5K
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Comments

  • GriffinGriffin Posts: 6,776
    Holy Moley!! I think it maybe time for an intervention. :))

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessmanfishlessman Posts: 16,810
    i think you have more selection than the store down the street from me
    :))

    do you actually use all that or just have a half dozen go to items
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  • jlsmjlsm Posts: 843
    Looks familiar. Next time you're in an Asian grocery, pick up some Red Boat No. 40 fish sauce. Expensive but well worth it. 


    *******
    Owner of a large and a beloved mini in Philadelphia
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  • do you actually use all that or just have a half dozen go to items
    Each of those spices are needed in at least one of my recipes.  However, after getting them all out, I saw that I did have some duplicates, and some I don't need anymore because I make my own, such as sweet and sour sauce, gyoza dipping sauce, etc.  ;;)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Wow,

    All that and no Uncle Chen's?

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  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2012

    Wow,

    All that and no Uncle Chen's?

    Nah, I go for quality products.  See below:

    Spices Recalled Due to Salmonella Threat

    image

    Associated Press: Union International Food Co. is expanding a spice recall to include all Lian How brand and Uncle Chen brand sauces, oil and oil blends in various size packages because the products may be contaminated with salmonella, an organism that can cause serious and sometimes fatal infections, especially in young children, the elderly and those with weakened immune systems. The company had previously recalled Lian How brand and Uncle Chen brand dry spices.


    Speaking of recalled Asian ingredients, I went to H.E.B. the other day to buy mung bean sprouts for Sukiyaki, but I didn't find them.  I asked the produce manager, and she said there was a recall on them 6 months ago and they still aren't safe to eat.  I said "How can that be?  It only takes 2 weeks for them to grow?"  That seemed to irritate her.  I went to Krogers and bought them.  The produce manager said there hadn't been a recall on them.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Wow! When was that? I was talking about the extra hot sriracha.
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  • Wow! When was that? I was talking about the extra hot sriracha.
    In 2009.  However, read my edited post above about the deadly mung bean sprouts. Uncle Chen's may still be bad.   :))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • gdenbygdenby Posts: 4,422
    That's not so bad. I've filled my kitchen cabinets, and now have stuff in book shelves and end tables. Took me close to half an hour the other day to find one ingredient.

    My problem is that there are now 3 places in town that sell a huge range of condiments, spices, oils, vinegars, etc. One is filled w. European goodies (most at a ridiculous price,) another has stuff from all over S.E. Asia, the Caribbean, and even some African, another is Indian, which will have 1 - 2 - 4 pound bags of spices for just a couple of bucks a pound.
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  • I have a load of Indian spices. My spice cupboard smells like a gurkha's armpit
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  • SkiddymarkerSkiddymarker Posts: 6,670
    Reminds me of my "spice" cupboard, until we had the good fortune to meet some extraordinary asian families from Taiwan, China, Malaysia and Japan. We have learned to keep things simple and rely on very few basic ingredients to make our own sauces and blends. Still, when in my local T&T or other asian food store, can't help wondering how that bottle of mystery sauce would work..... 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2012
    Reminds me of my "spice" cupboard, until we had the good fortune to meet some extraordinary asian families from Taiwan, China, Malaysia and Japan. We have learned to keep things simple and rely on very few basic ingredients to make our own sauces and blends. Still, when in my local T&T or other asian food store, can't help wondering how that bottle of mystery sauce would work..... 
    Sure, I could get by with a lot fewer spices.  I could use Sake and get rid of the Chinese Rice Wine, use one soy sauce instead of lite soy, dark soy, low sodium soy.  Also minimize the chili oils and pastes.  But, I find that many of them give off a different taste and some only a slightly different taste.  We're not poor, so I choose to buy each variant of the spice or sauce.

    That's probably true with the other spices too.  You might just get by with one Dizzy Pig or one John Henry.  Also, just keep the rum and get rid of the bourbon, tequila, vodka, etc.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • fishlessmanfishlessman Posts: 16,810
    one good thing about alot of the asian ingrediants is that they dont go bad, well fish sauce already went bad but fortunatly it only goes bad once
    :))
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  • gdenbygdenby Posts: 4,422
    Village Idiot said:

    That's probably true with the other spices too.  You might just get by with one Dizzy Pig or one John Henry.  Also, just keep the rum and get rid of the bourbon, tequila, vodka, etc.
    I could help you with that. Also, if you have any of those pesky craft beers laying around, I'm sure I have a way to dispose of them also.
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