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2/11/20 5:49 P

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My first choice of recipe for Mongolian Beef uses two kinds of soy as well as hoisin sauce. Therefore I'll be looking for that Mushroom Sauce (aka Brown sauce) in order to make only a slightly different flavor profile instead of increasing the amounts of ingredients already present in the recipe.

In San Antonio I can go across the city to a place called Tim's Oriental Market, which is also near an African Market that has lots of Jamaican food ingredients. Across Bandera there is our favorite Chinese Restaurant which has two menus: One for Chinese food, One for Americanized Chinese food. Their real "Chinese food" that we've eaten is superb. Really, and it is reasonably priced. A small ma & pa shop. You have to watch out for those no matter what style of cuisine you are hungry for.




I'm not even near perfect, but I know someone who is.


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2/11/20 5:08 P

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My wife is allergic to fish oil, we are not going to risk shellfish etc. Sorry, can't touch that.

But in our foods we do seek flavors that accentuate and make us enjoy new nuances for the foods we eat. Otherwise everything might as well just taste like cardboard, or plain & raw tubers, or such. Nothing wrong with cardboard, tubers and such, but I expect more from my nutrition. And I'm not apologizing for it.

Asian Mushroom sauce can substitute for Oyster Sauce as we are looking for "flavor profiles". For instance French's Yellow Mustard, or even Dijon, doesn't profile along with Coleman's Dry mustard prepared with some stale beer (think hot asian mustard). So, we're looking for taste, texture, and more when looking for a similar item to make a dish with when we cannot stomach or shouldn't stomach a particular ingredient.

Mixing 1 to 1 parts of soy sauce and hoisin sauce comes up with a profile almost indistinguishable to oyster sauce; especially if you add something a hint sweet. I'm thinking molasses actually.

There's a whole science behind Flavors in cooking and baking as well as beverages even. That's why expectations can be so dashed when profiles don't match actually. I will not apologize to Vegans for the fact that Garden Burger doesn't taste like beef. Sorry, if you think it does then you weren't eating great quality beef. So don't go there, am I right? Just say it is an alternative to eating a flesh product that you actually fry-bake-grill and put in a bun with favorite toppings. No harm, no foul.

Let's not keep kidding ourselves, okay? Sometimes our health, our beliefs, our religious preferences, our budget, our relationships with others, and more put us in a place where we must make more than what are reasonable accommodations. Sometimes we even have to just stop doing things, or start doing other things. It is what it is.

Get real about what you shovel into your mouth, not just about how you burn off excess calories or how much you need to gain weight (yes, there are many folks who actually are underweight unhealthily so it isn't always about dropping pounds to be healthy).

And because we are all adults, we can play with our food without needing anyone else's permission. So, get an attitude that you can play, train, and please your taste buds. You deserve it. So do others who have to deal with you if your attitude suffers because you are eating bland food.

Just saying.

I'm not even near perfect, but I know someone who is.


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2/11/20 5:06 P

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To let you know, I've actually used this as a base spice recipe but utilized the spices I had on-hand... such as regular anise seed, et al. Hey, it eats. Please also try to recall that every regional dish and variations for traditional foods utilized what was on hand usually. But we can discuss that in other forums, eh?

I must say that it took a while for me to notice that pepper would work much better in this recipe than peeper, in my opinion that is.

This comes from atmykitchentable.com and I think you'll like the website and recipes. Here at the team, I've also posted Peter's Chinese & American history and his recipe for Americanized Moo Shu Pork.


emoticon
I can play chopsticks, as well as jazz, rock, classical and pop music on the keyboards
I learned to use chopsticks at a Chinese Restaurant in Aloha OR, where the Chinese owners told me the meal after we closed at night was all I could eat if I used chopsticks. They were joking about that, but I learned to eat real well with a bowl in one hand and chopsticks in the other.

May the forks be with you
_ga-
I'm moving these from individual topics to one thread in the forum.


I'm not even near perfect, but I know someone who is.


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2/11/20 5:03 P

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Ginger

Heidi Gibson is a renowned Author and Baker. She wrote in her book, Muffins & Biscuits, that 1 Tbsp of peeled & finely grated fresh ginger can be replaced with 2 tsp of powdered ginger mixed in with the other dry ingredients (it will lack that spicy potent kick, however).

I do not think this is restricted to baking, and sometimes I add ginger powder to kick up a stir-fry along with the 5-spice, garlic pwdr, and such.

Heyas gang! I realized that we don't have a thread on specific substitution or replacement items to go in our budget meals. I thought I'd start this so we can reference them easier. It will help also if we start a post with the name of the ingredient... let me know if you think otherwise.

Edited by: GRALAN at: 2/11/2020 (17:04)
I'm not even near perfect, but I know someone who is.


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