| Melba's Jammin' |
My local Cub supermarket has done a major re-set of their store. There
is now a big "International" section with about 6 feet of Japanese
stuff. Not to mention the Hispanic comestibles.
On a whim, I picked up a package of Nong Shim brand (I think that's the
brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
I cooked it according to package directions and added about 2
tablespoons of white vinegar in the bowl to make it sour. I've eaten
worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
around for medicinal purposes. It cost about $.69. Supposedly two
servings (3 cups water to cook the noodles and seasoning in), but I ate
it all.
Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
provide 44% of the day's sodium. "-) Jeez.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| elaine |
"Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
news:thisisbogus-A97E00.13510606042005@news.individual.net...
> My local Cub supermarket has done a major re-set of their store. There
> is now a big "International" section with about 6 feet of Japanese
> stuff. Not to mention the Hispanic comestibles.
>
> On a whim, I picked up a package of Nong Shim brand (I think that's the
> brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
> I cooked it according to package directions and added about 2
> tablespoons of white vinegar in the bowl to make it sour. I've eaten
> worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
> around for medicinal purposes. It cost about $.69. Supposedly two
> servings (3 cups water to cook the noodles and seasoning in), but I ate
> it all.
> Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
> provide 44% of the day's sodium. "-) Jeez.
> --
Mmmm, yes it makes a quick meal and I always have packets on hand. I
ususally add some grated carrot, mushrooms, chives and/or green onion and
shrimp - thanks for the vinegar tip, I never thought of that.
Elaine
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| Sheldon |
elaine wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> news:thisisbogus-A97E00.13510606042005@news.individual.net...
> > My local Cub supermarket has done a major re-set of their store.
There
> > is now a big "International" section with about 6 feet of Japanese
> > stuff. Not to mention the Hispanic comestibles.
> >
> > On a whim, I picked up a package of Nong Shim brand (I think that's
the
> > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)
flavor.
> > I cooked it according to package directions and added about 2
> > tablespoons of white vinegar in the bowl to make it sour. I've
eaten
> > worse stuff. It's really spicy (too hot for Rob) but I'll keep a
pack
> > around for medicinal purposes. It cost about $.69. Supposedly two
> > servings (3 cups water to cook the noodles and seasoning in), but I
ate
> > it all.
> > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
DOES
> > provide 44% of the day's sodium. "-) Jeez.
> > --
>
> Mmmm, yes it makes a quick meal and I always have packets on hand. I
> ususally add some grated carrot, mushrooms, chives and/or green
onion and
> shrimp - thanks for the vinegar tip, I never thought of that.
>
> Elaine
But Barb's package doesn't say "Hot and Sour", according to her it says
"Hot and Spicy", which of course is sort of redundant... as averse to a
*Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
Soup" is both hot temperature wise as well as hot-spicy, and also
sour... and of course would need a thickener. Barb says nothing about
adding a thickener, and her's is a noodle soup... there are no noodles
in traditional Chinese hot and sour soup. Anyway, from the info
supplied I wouldn't try turning that Hot and Spicy soup into Hot and
Sour soup, not unless the package directions offer that option with an
explanation about thickening. And there are soup mix packets for "Hot
& Sour Soup", I've tried a couple-three brands, they're awful, they're
only a spice mix, no tradional veggies, etc, and they cost about a buck
forty nine. I can do just as well, actually better, by doctoring a
14=A2 packet of Ramen, which I do quite often, typically my lunch twice
a week... just yesterday in fact with the last bit of left over pork
roast diced in, some sliced celery and garlic and a handful of frozen
peas and corn. Plain Ramen does nothing for me but used as a base,
jazzed up it's a great way to dispatch LOs.
Sheldon
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| Dog3 |
"Sheldon" <PENMART01@aol.com> wrote in
news:1112817548.424297.238870@g14g2000cwa.googlegroups.com:
>
> elaine wrote:
>> "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
>> news:thisisbogus-A97E00.13510606042005@news.individual.net...
>> > My local Cub supermarket has done a major re-set of their store.
> There
>> > is now a big "International" section with about 6 feet of Japanese
>> > stuff. Not to mention the Hispanic comestibles.
>> >
>> > On a whim, I picked up a package of Nong Shim brand (I think that's
> the
>> > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)
> flavor.
>> > I cooked it according to package directions and added about 2
>> > tablespoons of white vinegar in the bowl to make it sour. I've
> eaten
>> > worse stuff. It's really spicy (too hot for Rob) but I'll keep a
> pack
>> > around for medicinal purposes. It cost about $.69. Supposedly two
>> > servings (3 cups water to cook the noodles and seasoning in), but I
> ate
>> > it all.
>> > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
> DOES
>> > provide 44% of the day's sodium. "-) Jeez.
>> > --
>>
>> Mmmm, yes it makes a quick meal and I always have packets on hand. I
>> ususally add some grated carrot, mushrooms, chives and/or green
> onion and
>> shrimp - thanks for the vinegar tip, I never thought of that.
>>
>> Elaine
>
> But Barb's package doesn't say "Hot and Sour", according to her it says
> "Hot and Spicy", which of course is sort of redundant... as averse to a
> *Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
> Soup" is both hot temperature wise as well as hot-spicy, and also
> sour... and of course would need a thickener. Barb says nothing about
> adding a thickener, and her's is a noodle soup... there are no noodles
> in traditional Chinese hot and sour soup. Anyway, from the info
> supplied I wouldn't try turning that Hot and Spicy soup into Hot and
> Sour soup, not unless the package directions offer that option with an
> explanation about thickening. And there are soup mix packets for "Hot
> & Sour Soup", I've tried a couple-three brands, they're awful, they're
> only a spice mix, no tradional veggies, etc, and they cost about a buck
> forty nine. I can do just as well, actually better, by doctoring a
> 14¢ packet of Ramen, which I do quite often, typically my lunch twice
> a week... just yesterday in fact with the last bit of left over pork
> roast diced in, some sliced celery and garlic and a handful of frozen
> peas and corn. Plain Ramen does nothing for me but used as a base,
> jazzed up it's a great way to dispatch LOs.
>
> Sheldon
Those packages of Ramen are always on sale here. We get them 10 and
sometimes 12 for a buck. I used to buy a ton of them. I always had at least
10 in my desk drawer at work. I always had some canned mushrooms in the
desk drawer too. I'd bring whatever veggies and/or meat from home and do
exactly what you do a couple of times a week. I also had packets of soy
sauce to add. Sometimes I would bring left over rice from home and make
sort of a rice bowl out of it.
Michael <- can no longer have Ramen
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
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| Goomba38 |
Melba's Jammin' wrote:
> My local Cub supermarket has done a major re-set of their store. There
> is now a big "International" section with about 6 feet of Japanese
> stuff. Not to mention the Hispanic comestibles.
>
> On a whim, I picked up a package of Nong Shim brand (I think that's the
> brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
> I cooked it according to package directions and added about 2
> tablespoons of white vinegar in the bowl to make it sour. I've eaten
> worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
> around for medicinal purposes. It cost about $.69. Supposedly two
> servings (3 cups water to cook the noodles and seasoning in), but I ate
> it all.
> Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
> provide 44% of the day's sodium. "-) Jeez.
I like the kimchi noodle soup bowls. Hot, hot, hot...but as you say
"medicinal" :)
Goomba
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| Melba's Jammin' |
In article <1112817548.424297.238870@g14g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> elaine wrote:
> > "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> > news:thisisbogus-A97E00.13510606042005@news.individual.net...
> > > My local Cub supermarket has done a major re-set of their store.
> There
> > > is now a big "International" section with about 6 feet of Japanese
> > > stuff. Not to mention the Hispanic comestibles.
> > >
> > > On a whim, I picked up a package of Nong Shim brand (I think that's
> the
> > > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)
> flavor.
> > > I cooked it according to package directions and added about 2
> > > tablespoons of white vinegar in the bowl to make it sour. I've
> eaten
> > > worse stuff. It's really spicy (too hot for Rob) but I'll keep a
> pack
> > > around for medicinal purposes. It cost about $.69. Supposedly two
> > > servings (3 cups water to cook the noodles and seasoning in), but I
> ate
> > > it all.
> > > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
> DOES
> > > provide 44% of the day's sodium. "-) Jeez.
> > > --
> >
> > Mmmm, yes it makes a quick meal and I always have packets on hand. I
> > ususally add some grated carrot, mushrooms, chives and/or green
> onion and
> > shrimp - thanks for the vinegar tip, I never thought of that.
> >
> > Elaine
>
> But Barb's package doesn't say "Hot and Sour", according to her it says
> "Hot and Spicy", which of course is sort of redundant... as averse to a
> *Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
> Soup" is both hot temperature wise as well as hot-spicy, and also
> sour... and of course would need a thickener. Barb says nothing about
> adding a thickener, and her's is a noodle soup... there are no noodles
> in traditional Chinese hot and sour soup. Anyway, from the info
> supplied I wouldn't try turning that Hot and Spicy soup into Hot and
> Sour soup, not unless the package directions offer that option with an
> explanation about thickening. And there are soup mix packets for "Hot
> & Sour Soup", I've tried a couple-three brands, they're awful, they're
> only a spice mix, no tradional veggies, etc, and they cost about a buck
> forty nine. I can do just as well, actually better, by doctoring a
> 14¢ packet of Ramen, which I do quite often, typically my lunch twice
> a week... just yesterday in fact with the last bit of left over pork
> roast diced in, some sliced celery and garlic and a handful of frozen
> peas and corn. Plain Ramen does nothing for me but used as a base,
> jazzed up it's a great way to dispatch LOs.
>
> Sheldon
It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
around here is hot (is that necessarily the same as spicy?). And it is
often thicker than I like it -- I like broth-y soup. And I know there
are no noodles in the real McGillah. And now that I know how satisfying
that bowl of ramen noodle soup was, I'll probably be faking it even more
with an 8 cent packet of ramen noodle soup, with vinegar and maybe hot
sauce added to it. Like I said, it was Fake Hot & Sour Soup. :-) I've
had other, more expensive Hot & Sour Soup mixes that I haven't enjoyed
as much as this mouthburner.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Rusty |
elaine wrote:
> Mmmm, yes it makes a quick meal and I always have packets on hand. I
> ususally add some grated carrot, mushrooms, chives and/or green
onion and
> shrimp - thanks for the vinegar tip, I never thought of that.
>
> Elaine
You can make Hot & Sour Soup in 20-minutes.
Easy Hot & Sour Soup
* 4 cups of chicken stock or broth
* 3 tablespoons soy sauce
* 1/4 cup cooked shredded chicken or pork
* 1/2 cup mushrooms, sliced or diced
* 1/2 tablespoon garlic red chili paste
* 1/4 teaspoon ground white pepper
* 1/4 cup white vinegar
* 1/4 cup canned bamboo shoots, julienned
* 3 oz block of tofu, cut into 1/4 inch dice
* 2 tablespoons cornstarch and 2 tablespoons cold water
* 1 egg, beaten
* 2 green onion stalks, diced (including tops)
* 1/2 teaspoon toasted sesame oil
-Bring chicken broth to a simmer in a 2-quart saucepan.
-Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
-Simmer for five minutes.
-Add white pepper, white vinegar, bamboo shoots, tofu.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold
water in a cup. Stir until mixture is smooth. Add cornstarch mixture to
soup and stir well.
-Simmer for five minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg
slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add green onions and sesame oil to soup. Stir well. Remove from heat.
If you want to add Asian type mushrooms or other ingredients, go for
it.
Rusty
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| Dave Smith |
Melba's Jammin' wrote:
> It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
> around here is hot (is that necessarily the same as spicy?). And it is
> often thicker than I like it -- I like broth-y soup. And I know there
> are no noodles in the real McGillah.
I became more of a fan f Hot and Sour soup when it was one of the soups that
was delivered here after my wife was one of the successful bidders at a
church auction. It was a broth style of Hot and Sour. To tell you the truth,
I was not too keen on Hot and Sour soup every since I has some of the thick
creamy style in a Chinese restaurant and there was a gob of something bubbly
in it that looked suspiciously like saliva.
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| elaine |
Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:42545E42.D5BE80ED@sympatico.ca...
> Melba's Jammin' wrote:
>
> > It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
> > around here is hot (is that necessarily the same as spicy?). And it is
> > often thicker than I like it -- I like broth-y soup. And I know there
> > are no noodles in the real McGillah.
>
> I became more of a fan f Hot and Sour soup when it was one of the soups
that
> was delivered here after my wife was one of the successful bidders at a
> church auction. It was a broth style of Hot and Sour. To tell you the
truth,
> I was not too keen on Hot and Sour soup every since I has some of the
thick
> creamy style in a Chinese restaurant and there was a gob of something
bubbly
> in it that looked suspiciously like saliva.
Ok, that sounds gross - maybe I'm not reading this correctly. Saliva;
bubbly gobs..... ?
You like - or not?
Elaine
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| Dave Smith |
elaine wrote:
> > I was not too keen on Hot and Sour soup every since I has some of the
> thick
> > creamy style in a Chinese restaurant and there was a gob of something
> bubbly
> > in it that looked suspiciously like saliva.
>
> Ok, that sounds gross - maybe I'm not reading this correctly. Saliva;
> bubbly gobs..... ?
>
> You like - or not?
>
I prefer the broth type that is free of saliva-like bubbles.
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| camelbak@hotmail.com |
Excellent recipe!
I tried it over the weekend and it tirned out very well indeed- not to
mention that its so quick and fast as well.
If anyone was wanting another good (fake) hot'n sour soup from the
supermarket, I recommend Thai Kitchen's Tom Yum Hot & Sour Soup. It's a
little on the watery side if you follow direct instrucitons, but that
can easily be remedied with a little extra cornstarch, or using less
water. Another interesting quirk I found when eating hot'n sour soup is
that a little Chinese red vinegar at the bottom of your bowl adds a
good bit of flavor and sweetness, along with a dash of color.
Try these if you get the chance and tell me what you all think.
Ricky
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| Ginny Sher |
On 6 Apr 2005 21:26:04 -0700, "camelbak@hotmail.com"
<camelbak@hotmail.com> wrote:
>Excellent recipe!
>I tried it over the weekend and it tirned out very well indeed- not to
>mention that its so quick and fast as well.
>If anyone was wanting another good (fake) hot'n sour soup from the
>supermarket, I recommend Thai Kitchen's Tom Yum Hot & Sour Soup. It's a
>little on the watery side if you follow direct instrucitons, but that
>can easily be remedied with a little extra cornstarch, or using less
>water. Another interesting quirk I found when eating hot'n sour soup is
>that a little Chinese red vinegar at the bottom of your bowl adds a
>good bit of flavor and sweetness, along with a dash of color.
>Try these if you get the chance and tell me what you all think.
>
>Ricky
I have never heard of Chinese red vinegar. Is it something that is
readily available in either the Asian section of a major supermarket
or a typical Asian grocery store? Would one be able to use it in a
salad dressing? I live in Los Angeles where Asian ingredients are
easily found and have never seen or heard of it, so I'm just a little
curious.
Ginny
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| aem |
Ginny Sher wrote:
>
> I have never heard of Chinese red vinegar. Is it something that is
> readily available in either the Asian section of a major supermarket
> or a typical Asian grocery store? Would one be able to use it in a
> salad dressing? I live in Los Angeles where Asian ingredients are
> easily found and have never seen or heard of it, so I'm just a little
> curious.
The vinegar used in 'real' hot and sour soup is Chinkiang _black_
vinegar. It's an aged vinegar, sort of the the Chinese equivalent of
balsamic. Readily available in asian stores, certainly can be used in
a salad dressing where you want a strong flavor. Very good in many
dishes, including sweet and sours. Whether it would salvage the 'fake'
soup this thread is about, I dunno. -aem
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| Ginny Sher |
On 7 Apr 2005 09:01:22 -0700, "aem" <aem_again@yahoo.com> wrote:
>
>Ginny Sher wrote:
>>
>> I have never heard of Chinese red vinegar. Is it something that is
>> readily available in either the Asian section of a major supermarket
>> or a typical Asian grocery store? Would one be able to use it in a
>> salad dressing? I live in Los Angeles where Asian ingredients are
>> easily found and have never seen or heard of it, so I'm just a little
>> curious.
>
>The vinegar used in 'real' hot and sour soup is Chinkiang _black_
>vinegar. It's an aged vinegar, sort of the the Chinese equivalent of
>balsamic. Readily available in asian stores, certainly can be used in
>a salad dressing where you want a strong flavor. Very good in many
>dishes, including sweet and sours. Whether it would salvage the 'fake'
>soup this thread is about, I dunno. -aem
Thanks, aem. I've seen black vinegar, although I have never tried it
in any recipes before. I'll look for the red (and black) stuff next
time I'm in the "Asian" aisle of the market.
Ginny
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| Oliver N. Skoglund |
Rusty wrote:
>Easy Hot & Sour Soup
>* 1/2 tablespoon garlic red chili paste
I'm just finding this recipe tonight. What kind of store or in what
section would I find red chili paste? This sounds like something I
definitely want to try!
Joan
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| Rusty |
On Thu, 07 Apr 2005 20:30:07 -0500, Oliver N. Skoglund
<njskog@knology.net> wrote:
>Rusty wrote:
>
>>Easy Hot & Sour Soup
>
>>* 1/2 tablespoon garlic red chili paste
>
>I'm just finding this recipe tonight. What kind of store or in what
>section would I find red chili paste? This sounds like something I
>definitely want to try!
>
>Joan
It's also known as Chili Garlic Sauce.
You could use 1/2 tablespoon of Tabasco or Crystal hot sauce, a couple
of minced sauteed garlic cloves and 1/4 teaspoon of crushed red pepper
flakes as a close substitute in the recipe.
In the Asian/Oriental food section of most supermarkets look for Lee
Kum Kee brand Chili Garlic Sauce:
http://usa.lkk.com/USSite/ProductDe...spx?ProductID=9
Rusty
Rusty
--
"How can anyone govern a nation that | http://www.geocities.com/minuteman_missile/
has 246 different kinds of cheese? | Minuteman ICBM History Website
- President Charles De Gaulle of France
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| Isaac Wingfield |
In article <6n4c51ts3f5u1smajr7d7bi8ej2k7pi7qp@4ax.com>,
Rusty <reuben_barton@no_spam_y_a_h_o_o_.com> wrote:
> On Thu, 07 Apr 2005 20:30:07 -0500, Oliver N. Skoglund
> <njskog@knology.net> wrote:
>
> >Rusty wrote:
> >
> >>Easy Hot & Sour Soup
> >
> >>* 1/2 tablespoon garlic red chili paste
> >
> >I'm just finding this recipe tonight. What kind of store or in what
> >section would I find red chili paste? This sounds like something I
> >definitely want to try!
> >
> >Joan
>
> It's also known as Chili Garlic Sauce.
--snip--
I've been trying not to chime in, but I just can't help it.
According to my recipes, hot and sour soup (one of the three or four
best soups in the world) is spiced with finely ground white pepper --
lots of it -- not any kind of capsicum.
I have had it in Chinese restaurants where some kind of red oily stuff
was floating on it, and in every one of those cases, the soup was
inferior.
And don't forget the tiger lily blossoms.
Isaac
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| Rusty |
On Fri, 08 Apr 2005 20:04:06 -0700, Isaac Wingfield <isw@witzend.com>
wrote:
>
>I've been trying not to chime in, but I just can't help it.
>
>According to my recipes, hot and sour soup (one of the three or four
>best soups in the world) is spiced with finely ground white pepper --
>lots of it -- not any kind of capsicum.
>
>I have had it in Chinese restaurants where some kind of red oily stuff
>was floating on it, and in every one of those cases, the soup was
>inferior.
>
>And don't forget the tiger lily blossoms.
>
>Isaac
The recipe has ground white pepper in it. The name of the recipe is
EASY Hot and Sour Soup. I've made it and it tastes as good as Hot and
Sour soup that I've had at various Chinese Restaurants throughout
California.
The idea is an easy Hot and Sour soup anyone can make at home in
20-minutes with easy to get ingredients. To me, like I said, it tastes
very close (if not better in some cases) than Hot and Sour Soup I've
had throughout California.
If someone wants to spend 2-hours and use 25 exotic ingredients to
make soup, go for it.
Rusty
--
"How can anyone govern a nation that | http://www.geocities.com/minuteman_missile/
has 246 different kinds of cheese? | Minuteman ICBM History Website
- President Charles De Gaulle of France
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| Rusty |
Dave Smith wrote:
> Melba's Jammin' wrote:
>
> > It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
> > around here is hot (is that necessarily the same as spicy?). And
it is
> > often thicker than I like it -- I like broth-y soup. And I know
there
> > are no noodles in the real McGillah.
>
> I became more of a fan f Hot and Sour soup when it was one of the
soups that
> was delivered here after my wife was one of the successful bidders at
a
> church auction. It was a broth style of Hot and Sour. To tell you the
truth,
> I was not too keen on Hot and Sour soup every since I has some of the
thick
> creamy style in a Chinese restaurant and there was a gob of something
bubbly
> in it that looked suspiciously like saliva.
This ad may confirm your fears. How about a Rice Bugger?
http://www.engrish.com/recent_detai...date=2005-04-05
http://www.engrish.com/recent.php
;-)
Rusty
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| Oliver N. Skoglund |
>>>* 1/2 tablespoon garlic red chili paste ???
>>Joan
>
>It's also known as Chili Garlic Sauce.
r Lee Kum Kee brand Chili Garlic Sauce:
>
>http://usa.lkk.com/USSite/ProductDe...spx?ProductID=9
Thank you, thank you! I do believe I held this in my hand this
afternoon in the local Asian grocery, but put it down, because I was
looking for a paste! Did find a yummy in there though - a REAL Asian
pear - not these anemic things one finds in grocery stores in this
country.
Joan
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| Hal Laurent |
"Oliver N. Skoglund" <njskog@knology.net> wrote in message
news:sgnb5116a4dusrqsofa8ocuhtlfmovho6t@4ax.com...
>
>>Easy Hot & Sour Soup
>
>>* 1/2 tablespoon garlic red chili paste
>
> I'm just finding this recipe tonight. What kind of store or in what
> section would I find red chili paste? This sounds like something I
> definitely want to try!
Red chili paste, or chili paste with garlic, should be available with the
other Asian foods in most modern US supermarkets, at least in civilization.
That said, chili paste is not really an appropriate ingredient for Hot and
Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
Hal Laurent
Baltimore
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| Rusty |
On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" <laurent@charm.net>
wrote:
>
>Red chili paste, or chili paste with garlic, should be available with the
>other Asian foods in most modern US supermarkets, at least in civilization.
>
>That said, chili paste is not really an appropriate ingredient for Hot and
>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
>
>Hal Laurent
>Baltimore
>
Chili peppers and/or oil are used in many Hot and Sour Soup recipes
and also by famous chefs.
==================================================
========================
Bon Appétit published a Hot & Sour Soup recipe in April 1994
that only had dried crushed red pepper and no white pepper.
HOT AND SOUR SOUP WITH GINGER
4 cups canned low-salt chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons minced peeled fresh ginger
1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice
1 ounce bean thread noodles or angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
Pinch of sugar
Combine broth and mushrooms in bowl. Let stand until mushrooms soften,
about 20 minutes. Remove mushroom from broth and squeeze dry over bowl
with broth; reserve broth. Discard mushroom stems; thinly slice caps.
Combine vinegar and cornstarch in small bowl; stir to blend.
Heat oil in large saucepan over high heat. Add ginger; sauté 30
seconds. Pour in reserved broth, leaving behind any sediment. Bring to
boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms.
Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch
mixture; stir until slightly thickened, about 1 minute.
<http://www.epicurious.com/recipes/r...ur+soup&x=0&y=0>
==================================================
==================================================
==========
Food Network has a recipe for Hot and Sour Soup that contains Chili
paste:
Hot and Sour Soup
4 dried Chinese black mushrooms
4 dried shiitake mushrooms
1/4 cup dried Chinese lily buds (flowers optional)
5 cups chicken stock
1 teaspoon salt
8 ounces fresh firm tofu, cut into thin strips or small cubes
2 baby bok choy thinly sliced
1 egg, lightly beaten
1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless,
skinless chicken breast cut into thin strips
2 tablespoons cornstarch mixed with 1/4 cup stock to form paste
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/2 teaspoon chili paste or cracked black pepper
2 thinly slivered scallions (green and white parts)
1/2 cup fresh cilantro leaves, chopped
Soak mushrooms and lily flowers in boiling hot water for 20 minutes.
Drain and reserve soaking liquid.
In a large pot, combine soaking liquid and chicken stock. Bring to a
boil and season with salt. Simmer 5 minutes, add tofu, exotic
mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then
add pork or chicken. Cover and cook about 5 minutes.
Stir a little of the hot stock into cornstarch paste and add this
mixture to the soup. Cook another 2 minutes.
Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle
with scallions and cilantro, serve immediately
http://foodnetwork.com/food/recipes...6_22363,00.html
==================================================
==============================
Emeril uses Chili Oil in his Hot and Sour Soup:
HOT AND SOUR SOUP
Ingredients needed:
* 2 ounces dried wooden ear mushrooms
* 1 cup hot water
* 2 tablespoons vegetable oil
* 1/2 pound lean pork, julienned
* Salt
* Freshly ground black pepper
* 4 ounces straw mushrooms, washed, trimmed and sliced
* 4 ounces bamboo shoots
* 6 ounces bean curd, shredded
* 2 quarts chicken stock
* 1/3 cup cornstarch
* 1/2 cup water
* 1/4 cup soy sauce
* 1/4 cup rice wine vinegar
* 4 eggs, beaten
* 1/2 cup chopped green onions, green part only
* Chili Oil, to taste
Soak the mushrooms in the warm water for 30 minutes. Drain and
julienne the mushrooms. In a wok, over medium heat, add the oil.
Season the pork with salt and pepper. When the oil is hot, add the
pork and stir-fry for 2 minutes. Add the straw mushrooms, bamboo
shoots, bean curd, and wood ear mushrooms. Season with salt and
pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce
to a simmer and cook for 5 minutes. Dissolve the cornstarch in the
water. Stir the cornstarch mixture into simmering liquid. Bring the
liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to
a simmer and add the soy sauce and rice wine vinegar. In a wide
circle, stir in the beaten eggs. Stir gently until the eggs are
cooked. Reseason with salt and pepper. Stir in the green onions. Ladle
into bowls and serve warm. Pass the chili oil at the table, encase any
one needs some heat.
Yield: 10 servings
http://www.emerils.com/recipes/by_n..._sour_soup.html
==================================================
==========================
Nigella puts Red or Green Chilis in her Hot and Sour Soup:
Hot and Sour Soup
* 1 1/2 L chicken stock
* 1 tbsp tom yam paste, heaping
* 4 kaffir lime leaf, finely, chopped
* 1 stick lemongrass, tender inner part only, roughly, chopped
* juice of one lime
* 4 tbsp fish sauce
* 3 small fresh red or green chili, finely, chopped
* 1 tsp sugar
* 150 g straw or button mushroom, halved, or quartered, according
to size
* 500 g peeled raw prawn, thawed if frozen
* 5 small spring onion, cut into short lengths, and then into
strips
* 1 small bunch coriander, chopped
Directions:
Hot and Sour Soup
1. Heat the stock and tom yam paste in a decent sized saucepan with
the lime leaves, lemongrass, lime juice, fish sauce, chillies and
sugar. Bring to the boil, add the mushrooms and simmer for a couple of
minutes, then add the prawns and spring onions and cook for a further
2-3 minutes, or until the prawns are cooked but still tender. Sprinkle
with a little coriander and put more on the table for people to add
themselves as they want.
==================================================
==============================
Epicurean.com has a Szechuan Hot and Sour Soup Recipe that uses chili
oil:
http://recipes.epicurean.com/recipe...?recipe_no=2865
and a second Hot and Sour Soup recipe that uses chili oil:
http://recipes.epicurean.com/recipe...?recipe_no=2151
and a third one that uses crushed red pepper:
http://recipes.epicurean.com/recipe...recipe_no=16455
==================================================
=============================
Tyler Florence has a Hot and Sour Soup recipe that uses red chile
paste:
Hot and Sour Soup
http://www.foodnetwork.com/food/rec...6_23598,00.html
==================================================
===========================
Ming Tsai has a "Traditional Szechuan-Style Hot and Sour Soup" that
uses dried chiles:
http://www.foodnetwork.com/food/rec...36_8553,00.html
==================================================
============================
So I guess I'm in good company.
Rusty
|
|
|
| Hal Laurent |
"Rusty" <reuben_barton@no_spam_y_a_h_o_o_.com> wrote in message
news:1ego51l0r88ird6jj8k14et12vbbmri0o0@4ax.com...
> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" <laurent@charm.net>
> wrote:
>
>>That said, chili paste is not really an appropriate ingredient for Hot and
>>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
>>
>
> Chili peppers and/or oil are used in many Hot and Sour Soup recipes
> and also by famous chefs.
I didn't say anything about chili peppers and/or oil, although I wouldn't
put them in a Chinese Hot and Sour Soup either. I also would be leery of
any recipe that started with canned chicken broth. I never made a Hot and
Sour soup that I was happy with until I started making chicken stock instead
of using the canned stuff. The most important things, in my opinion, are
good chicken stock, enough black pepper (or white if your prefer, I like
black), and enough vinegar. The latter is the biggest failing of many
restaurant Hot and Sour soups I've had. Without sufficient vinegar the
flavor balance will never be right.
Oh, I don't know who "Nigella" is, but that recipe is not a Chinese Hot and
Sour soup. Kaffir lime leaves? Lemongrass? Fish Sauce? That's a
Vietnamese or Thai soup, not a Chinese one. It sounds good, but it's not
the same thing.
Here's a good Chinese Hot and Sour soup recipe from The Chinese Cookbook, by
Virginia Lee and Craig Clairborne. Don't take the black pepper and vinegar
amounts literally, adjust them upwards until the flavor balance is right.
Hot and Sour soup:
2 large dried black mushrooms
6 tree ear mushrooms
4 dried tiger lily stems
¼ cup finely shredded pork
1 Tbsp. light soy sauce
½ cup finely shredded bamboo shoots
5 cups chicken broth
½ cup red wine vinegar
1 tsp. dark soy sauce
2 Tbsp. cornstarch with 3 Tbsp. water
1 ½ pads tofu, cut into thin strips
2 eggs, lightly beaten
1 Tbsp. sesame oil
1 Tbsp. black pepper
2 Tbsp. chopped scallions.
1. Soak mushrooms, tree ear, and lily stems in hot or boiling water for
15-20 minutes, then drain. Cut mushrooms and tree ear into thin strips.
Shred lily stems.
2. Heat oil, add pork. Stir to separate, then add light soy sauce. Add
mushrooms, tree ear, lily stems, and bamboo shoots. Stir quickly about 1
minute. Add chicken broth, vinegar, and dark soy sauce.
3. Mix cornstarch with water and stir into simmering broth. When
slightly thickened, add tofu and bring to a boil. Turn heat off for 30
seconds.
4. Add sesame oil and black pepper and stir to blend. Add eggs in a
thin stream, stirring in a circular motion. Sprinkle with chopped scallion.
|
|
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| Ginny Sher |
>Hot and Sour soup:
>
>
>
>2 large dried black mushrooms
>
>6 tree ear mushrooms
>
>4 dried tiger lily stems
>
>¼ cup finely shredded pork
>
>1 Tbsp. light soy sauce
>
>½ cup finely shredded bamboo shoots
>
>5 cups chicken broth
>
>½ cup red wine vinegar
>
>1 tsp. dark soy sauce
>
>2 Tbsp. cornstarch with 3 Tbsp. water
>
>1 ½ pads tofu, cut into thin strips
>
>2 eggs, lightly beaten
>
>1 Tbsp. sesame oil
>
>1 Tbsp. black pepper
>
>2 Tbsp. chopped scallions.
>
>
>
>1. Soak mushrooms, tree ear, and lily stems in hot or boiling water for
>15-20 minutes, then drain. Cut mushrooms and tree ear into thin strips.
>Shred lily stems.
>
>2. Heat oil, add pork. Stir to separate, then add light soy sauce. Add
>mushrooms, tree ear, lily stems, and bamboo shoots. Stir quickly about 1
>minute. Add chicken broth, vinegar, and dark soy sauce.
>
>3. Mix cornstarch with water and stir into simmering broth. When
>slightly thickened, add tofu and bring to a boil. Turn heat off for 30
>seconds.
>
>4. Add sesame oil and black pepper and stir to blend. Add eggs in a
>thin stream, stirring in a circular motion. Sprinkle with chopped scallion.
What are tiger lilly stems and are they readily available in an Asian
market? Ditto with Tree Ear mushrooms...?
Ginny
>
>
>
|
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| Hal Laurent |
"Ginny Sher" <ginnysher@yahoo.com> wrote in message
news:pcvo51hihep6ai58t9avbhum4vg0mo2r9t@4ax.com...
> What are tiger lilly stems and are they readily available in an Asian
> market?
Yes, they should be readily available in an Asian market, although perhaps
the local nomenclature might be different. I'm trying to think how to
describe them...they really do look like a stem. They're dried, and need to
be soaked before using.
> Ditto with Tree Ear mushrooms...?
These are also called "wood ear". Or sometimes they're labelled as some
kind of "fungus" (which is what mushrooms are). Once you see them for the
first time, you'll always recognize them however they're labelled. They
should also be readily available in an Asian market. They're also dried and
need to be soaked, and the tough stem part needs to be cut out.
Hal Laurent
Baltimore
|
|
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| Rusty |
On Tue, 12 Apr 2005 21:58:59 -0400, "Hal Laurent" <laurent@charm.net>
wrote:
>
>"Rusty" <reuben_barton@no_spam_y_a_h_o_o_.com> wrote in message
>news:1ego51l0r88ird6jj8k14et12vbbmri0o0@4ax.com...
>> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" <laurent@charm.net>
>> wrote:
>>
>>>That said, chili paste is not really an appropriate ingredient for Hot and
>>>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
>>>
>>
>> Chili peppers and/or oil are used in many Hot and Sour Soup recipes
>> and also by famous chefs.
>
>I didn't say anything about chili peppers and/or oil, although I wouldn't
>put them in a Chinese Hot and Sour Soup either.
Chili products in Hot and Sour Soup?!! NO SOUP FOR YOU, 1 YEAR!!!!
;-)
Rusty
|
|
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| bob@buzzbeer.com |
: On Tue, 12 Apr 2005 21:58:59 -0400, "Hal Laurent" <laurent@charm.net>
: wrote:
:>
:>"Rusty" <reuben_barton@no_spam_y_a_h_o_o_.com> wrote in message
:>news:1ego51l0r88ird6jj8k14et12vbbmri0o0@4ax.com...
:>> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" <laurent@charm.net>
:>> wrote:
:>>
:>>>That said, chili paste is not really an appropriate ingredient for Hot and
:>>>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
:>>>
:>>
:>> Chili peppers and/or oil are used in many Hot and Sour Soup recipes
:>> and also by famous chefs.
:>
:>I didn't say anything about chili peppers and/or oil, although I wouldn't
:>put them in a Chinese Hot and Sour Soup either.
: Chili products in Hot and Sour Soup?!! NO SOUP FOR YOU, 1 YEAR!!!!
If you don't put chile products in Hot and Sour soup, then you won't
have the "Hot"!!!
Chinese Hot and Sour soup MUST HAVE Chile peppers and vinegar in them,
otherwise it won't be Hot nor Sour.
Duh. NO SOUP FOR YOU, FOR 1 YEAR!!!
|
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| Dan Abel |
In article <1114020427.558913@cswreg.cos.agilent.com>, bob@buzzbeer.com wrote:
> If you don't put chile products in Hot and Sour soup, then you won't
> have the "Hot"!!!
>
> Chinese Hot and Sour soup MUST HAVE Chile peppers and vinegar in them,
> otherwise it won't be Hot nor Sour.
>
> Duh. NO SOUP FOR YOU, FOR 1 YEAR!!!
Most of the hot and sour soup I've eaten in restaurants and made myself
uses black or white pepper to give the heat. Of course, they aren't very
hot. I've had some that was pretty hot, so it must have had chile stuff
in it.
--
Dan Abel
Sonoma State University
AIS
dabel@sonic.net
|
|
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| Peter Aitken |
<bob@buzzbeer.com> wrote in message
news:1114020427.558913@cswreg.cos.agilent.com...
>: On Tue, 12 Apr 2005 21:58:59 -0400, "Hal Laurent" <laurent@charm.net>
> : wrote:
>
> :>
> :>"Rusty" <reuben_barton@no_spam_y_a_h_o_o_.com> wrote in message
> :>news:1ego51l0r88ird6jj8k14et12vbbmri0o0@4ax.com...
> :>> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" <laurent@charm.net>
> :>> wrote:
> :>>
> :>>>That said, chili paste is not really an appropriate ingredient for Hot
> and
> :>>>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
> :>>>
> :>>
> :>> Chili peppers and/or oil are used in many Hot and Sour Soup recipes
> :>> and also by famous chefs.
> :>
> :>I didn't say anything about chili peppers and/or oil, although I
> wouldn't
> :>put them in a Chinese Hot and Sour Soup either.
>
>
> : Chili products in Hot and Sour Soup?!! NO SOUP FOR YOU, 1 YEAR!!!!
>
>
> If you don't put chile products in Hot and Sour soup, then you won't
> have the "Hot"!!!
>
> Chinese Hot and Sour soup MUST HAVE Chile peppers and vinegar in them,
> otherwise it won't be Hot nor Sour.
>
Absolutely not. Authentic Chinese hot and sour soup gets the hot from black
pepper. There are no chilis involved.
--
Peter Aitken
Remove the crap from my email address before using.
|
|
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| Hal Laurent |
<bob@buzzbeer.com> wrote in message
news:1114020427.558913@cswreg.cos.agilent.com...
>
> If you don't put chile products in Hot and Sour soup, then you won't
> have the "Hot"!!!
>
> Chinese Hot and Sour soup MUST HAVE Chile peppers and vinegar in them,
> otherwise it won't be Hot nor Sour.
>
You're quite wrong. The "hot" comes from black (or white) pepper.
Hal Laurent
Baltimore
|
|
|
| Sheldon |
Peter Aitken wrote:
> <bob@buzzbeer.com> wrote in message
> news:1114020427.558913@cswreg.cos.agilent.com...
> >: On Tue, 12 Apr 2005 21:58:59 -0400, "Hal Laurent"
<laurent@charm.net>
> > : wrote:
> >
> > :>
> > :>"Rusty" <reuben_barton@no_spam_y_a_h_o_o_.com> wrote in message
> > :>news:1ego51l0r88ird6jj8k14et12vbbmri0o0@4ax.com...
> > :>> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent"
<laurent@charm.net>
> > :>> wrote:
> > :>>
> > :>>>That said, chili paste is not really an appropriate ingredient
for Hot
> > and
> > :>>>Sour Soup, at least if you're talking about Chinese Hot and
Sour Soup.
> > :>>>
> > :>>
> > :>> Chili peppers and/or oil are used in many Hot and Sour Soup
recipes
> > :>> and also by famous chefs.
> > :>
> > :>I didn't say anything about chili peppers and/or oil, although I
> > wouldn't
> > :>put them in a Chinese Hot and Sour Soup either.
> >
> >
> > : Chili products in Hot and Sour Soup?!! NO SOUP FOR YOU, 1
YEAR!!!!
> >
> >
> > If you don't put chile products in Hot and Sour soup, then you
won't
> > have the "Hot"!!!
> >
> > Chinese Hot and Sour soup MUST HAVE Chile peppers and vinegar in
them,
> > otherwise it won't be Hot nor Sour.
> >
>
> Absolutely not. Authentic Chinese hot and sour soup gets the hot from
black
> pepper. There are no chilis involved.
I don't think so, not unless the Chinese have some kind of secret super
hot black pepper... or you eat some wussy soup. Every one of the
recipes I've used call for hot red pepper flakes, and none even call
for black pepper, not white pepper either. Now if by "authentic" you
mean from before there were any capsicums available in the Orient, then
could be.
Sheldon
|
|
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| Dave Smith |
Sheldon wrote:
> I don't think so, not unless the Chinese have some kind of secret super
> hot black pepper... or you eat some wussy soup. Every one of the
> recipes I've used call for hot red pepper flakes, and none even call
> for black pepper, not white pepper either. Now if by "authentic" you
> mean from before there were any capsicums available in the Orient, then
> could be.
Capsicum is as new to the orient as it is to Europe. It can all be traced
back to South America and was introduced to the rest of the world by the
Spanish in the 16th century.
|
|
|
| Hal Laurent |
"Sheldon" <PENMART01@aol.com> wrote in message
news:1114032612.430994.59980@z14g2000cwz.googlegroups.com...
>
>> Absolutely not. Authentic Chinese hot and sour soup gets the hot from
> black
>> pepper. There are no chilis involved.
>
> I don't think so, not unless the Chinese have some kind of secret super
> hot black pepper... or you eat some wussy soup. Every one of the
> recipes I've used call for hot red pepper flakes, and none even call
> for black pepper, not white pepper either. Now if by "authentic" you
> mean from before there were any capsicums available in the Orient, then
> could be.
Sheldon, I don't know where you get your Chinese recipes but I'd question
their authenticity. I just checked my six Chinese cook books. Five of them
have hot and sour soup recipes, and not one of them has any red pepper in
them. (Curiously, "Mrs. Chiang's Szechwan Cookbook" maintains that you
can't really make authentic hot and sour soup in the US, 'cause it's
impossible to get coagulated duck blood).
You can make hot and sour soup plenty hot with black pepper, believe me.
Once or twice I went a bit over the top with the black pepper, and it was
almost too zippy to eat.
Most Chinese restaurant versions of hot and sour soup around here (the
Baltimore-Washington area) are wimpy, lacking in both black pepper and
vinegar. It's best to ask for vinegar on the side (pepper is usually
already on the table) to correct the flavor.
Hal Laurent
Baltimore
|
|
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| aem |
Hal Laurent wrote:
> [snip]
> I just checked my six Chinese cook books. Five of them
> have hot and sour soup recipes, and not one of them has any red
> pepper in them. (Curiously, "Mrs. Chiang's Szechwan Cookbook"
> maintains that you can't really make authentic hot and sour soup
> in the US, 'cause it's impossible to get coagulated duck blood).
>
> You can make hot and sour soup plenty hot with black pepper, believe
> me. [snip] It's best to ask for vinegar on the side (pepper is
> usually already on the table) to correct the flavor.
>
Well, the thread is "Fake" hot and sour soup, and besides, the "hot"
part is the least important. Textural contrasts provided by the tofu,
mushrooms and more exotic fungi matter more, and above all, the quality
of the Chinese black vinegar. I love "Mrs. Chiang's" cookbook,
probably try harder to adhere to those recipes than any other book's.
-aem
|
|
|
| Shaun aRe |
"Hal Laurent" <laurent@charm.net> wrote in message
news:NLA9e.10$lG.8773@news.abs.net...
<wordectomy performed>
> Sheldon, I don't know where you get your Chinese recipes but I'd question
> their authenticity.
<and again>
Authenticity? I'd say, cook it the way you and yours like it to taste and
bugger authenticity with a well splintered 4"x4" - as long as it is hot,
sour and 'tastes Chinese', I'd say that it was Chinese hot and sour soup,
heheh...
But then again, I like robust red wines with fish dishes - I'm just *that
much* of a rebel...
Shaun aRe - And I think it should have habaneros in it no mater what you lot
say so errmmm... 'ner' ',;~}~
|
|
|
| Peter Aitken |
"aem" <aem_again@yahoo.com> wrote in message
news:1114040989.281747.197440@o13g2000cwo.googlegroups.com...
> Hal Laurent wrote:
>> [snip]
>> I just checked my six Chinese cook books. Five of them
>> have hot and sour soup recipes, and not one of them has any red
>> pepper in them. (Curiously, "Mrs. Chiang's Szechwan Cookbook"
>> maintains that you can't really make authentic hot and sour soup
>> in the US, 'cause it's impossible to get coagulated duck blood).
>>
>> You can make hot and sour soup plenty hot with black pepper, believe
>> me. [snip] It's best to ask for vinegar on the side (pepper is
>> usually already on the table) to correct the flavor.
>>
> Well, the thread is "Fake" hot and sour soup, and besides, the "hot"
> part is the least important. Textural contrasts provided by the tofu,
> mushrooms and more exotic fungi matter more, and above all, the quality
> of the Chinese black vinegar. I love "Mrs. Chiang's" cookbook,
> probably try harder to adhere to those recipes than any other book's.
> -aem
>
Isn't that a great cookbook? The recipes are universally great in my
experience. Too bad it's out of print. My copy is so food-stained and ratty
that you could probably make a decent stock by boiling it! I made her bon
bon chicken last night, great meal for hot weather.
--
Peter Aitken
Remove the crap from my email address before using.
|
|
|
| Hal Laurent |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:COO9e.97589$QB6.3898075@twister.southeast.rr.com...
>> I love "Mrs. Chiang's" cookbook,
>
> Isn't that a great cookbook? The recipes are universally great in my
> experience. Too bad it's out of print. My copy is so food-stained and
> ratty that you could probably make a decent stock by boiling it!
Yes, indeed. Mrs. Chiang's Szechwan cookbook is one of my two favorites,
the other being Robert Delf's "The Good Food of Szechwan", which is also
long out of print. You can find copies from used book sellers if you're
willing to pay. I got a copy last year to give to my stepdaughter.
Hal Laurent
Baltimore
|
|
|
| Victor Sack |
Hal Laurent <laurent@charm.net> wrote:
> Sheldon, I don't know where you get your Chinese recipes but I'd question
> their authenticity. I just checked my six Chinese cook books. Five of them
> have hot and sour soup recipes, and not one of them has any red pepper in
> them. (Curiously, "Mrs. Chiang's Szechwan Cookbook" maintains that you
> can't really make authentic hot and sour soup in the US, 'cause it's
> impossible to get coagulated duck blood).
This is very interesting. I assume we are speaking of the "real", as
distinct from the "fake" soup now. :-) There appear to exist some
pan-Chinese recipes and sour-and-hot soup, usually, it seems,
transliterated as "suan la tang", may well have by now become one, but
most recipes are regional, of course. I wonder where suan la tang
really originated. I am anything but an expert on anything Chinese, but
it looks like there are at least three versions of its origin:
1. Peking, under which name the soup is known in a lot of places
2. Shanghai
3. Szechuan, particularly Chengdu
Again, I have no idea where the "authentic" version originated. I
wonder if there is more than one. Anyway, here is what appears to be a
nice version said to be from Shanghai:
<http://www.student.nvcc.edu/home/ch...ject2/soup1.htm>
Shanghai Style Spicy Sour Soup
Suan La Tang (Mandarin)
Materials
Shredded Meat 100 g
Dry Black Fungus 4 pcs
Dry Black Mushrooms 5 pcs
Shredded Doufu 1 pc
Shredded Bamboo Shoots 1/2 can
Shredded Solid pig blood 1/2 cup
Shredded Red Carrot 1 tbsp
Egg 1 pc
Spring Onion 1 stalk
Cornflour 3 tbsp
Sauce 1
Light Soy Sauce 2 tbsp
Red Vinegar 2 tbsp
Sugar 1 tbsp
Sauce 2
Sesame Oil 2 tbsp
Spicy Red Pepper
Oil 1/2 tbsp
Pepper some
Salt 1/2 tbsp
Chinese Parsley some
Steps
1) Soak the dry fungus and mushroom, clean and wipe dry, shredded
2) Whisk the egg with 3 tbsp of water and a little cornflour
3) Stir fry the spring onion, mushrooms with 2 tbsp of oil
4) Add 6 cup of water (approx. 1/2 liter) until boiled
5) Shred spring onion, add all shredded materials to soup
6) Add sauce (1) and cornflour solution, stir well until boiled
7) Pour the egg solution and stir gently until egg float on surface
8) Add sauce (2), mix well and until boiled for 1 minute, serve
Remark
tbsp - table spoon
Pig blood can be instead by chicken's - steam blood with 1/3 water in a
bowl until cooked
Pig blood - this material is not necessary, but better taste if applied
> Most Chinese restaurant versions of hot and sour soup around here (the
> Baltimore-Washington area) are wimpy, lacking in both black pepper and
> vinegar. It's best to ask for vinegar on the side (pepper is usually
> already on the table) to correct the flavor.
FWIW (not much), most Chinese restaurant versions here (Germany) are
also almost always fairly wimpy, but they do usually include hot pepper
flakes and, at least occasionally, it seems, a bit of hot chilli oil.
BTW, pepper and vinegar are not always on the table, but hot chilli
paste (of the sambal oelek type) nearly always is.
Victor
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| Jean B. |
Hal Laurent wrote:
>
> Yes, indeed. Mrs. Chiang's Szechwan cookbook is one of my two favorites,
> the other being Robert Delf's "The Good Food of Szechwan", which is also
> long out of print. You can find copies from used book sellers if you're
> willing to pay. I got a copy last year to give to my stepdaughter.
>
> Hal Laurent
> Baltimore
>
>
I was gonna say, what about Delf's book? Boy, until these two
volumes came out, we could not cook decent Sichuan food at home.
Those recipes calling for chile flakes just didn't cut it. BTW, I
agree re the H&S soup (not speaking of the authentic stuff), both
that made at home and that consumed in restaurants. The latter
seems to have really gone downhill over the years. You can find
fairly spicy versions, but the sour aspect seems to have pretty
much disappeared. I keep thinking I should travel with my own
vinegar................
--
Jean B.
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| Jean B. |
Victor Sack wrote:
> This is very interesting. I assume we are speaking of the "real", as
> distinct from the "fake" soup now. :-) There appear to exist some
> pan-Chinese recipes and sour-and-hot soup, usually, it seems,
> transliterated as "suan la tang", may well have by now become one, but
> most recipes are regional, of course. I wonder where suan la tang
> really originated. I am anything but an expert on anything Chinese, but
> it looks like there are at least three versions of its origin:
>
> 1. Peking, under which name the soup is known in a lot of places
> 2. Shanghai
> 3. Szechuan, particularly Chengdu
>
> Again, I have no idea where the "authentic" version originated. I
> wonder if there is more than one. Anyway, here is what appears to be a
> nice version said to be from Shanghai:
> <http://www.student.nvcc.edu/home/ch...ject2/soup1.htm>
>
> Shanghai Style Spicy Sour Soup
>
> Suan La Tang (Mandarin)
>
> Materials
> Shredded Meat 100 g
> Dry Black Fungus 4 pcs
> Dry Black Mushrooms 5 pcs
> Shredded Doufu 1 pc
> Shredded Bamboo Shoots 1/2 can
> Shredded Solid pig blood 1/2 cup
> Shredded Red Carrot 1 tbsp
> Egg 1 pc
> Spring Onion 1 stalk
> Cornflour 3 tbsp
>
> Sauce 1
> Light Soy Sauce 2 tbsp
> Red Vinegar 2 tbsp
> Sugar 1 tbsp
>
> Sauce 2
> Sesame Oil 2 tbsp
> Spicy Red Pepper
> Oil 1/2 tbsp
> Pepper some
> Salt 1/2 tbsp
> Chinese Parsley some
>
> Steps
> 1) Soak the dry fungus and mushroom, clean and wipe dry, shredded
> 2) Whisk the egg with 3 tbsp of water and a little cornflour
> 3) Stir fry the spring onion, mushrooms with 2 tbsp of oil
> 4) Add 6 cup of water (approx. 1/2 liter) until boiled
> 5) Shred spring onion, add all shredded materials to soup
> 6) Add sauce (1) and cornflour solution, stir well until boiled
> 7) Pour the egg solution and stir gently until egg float on surface
> 8) Add sauce (2), mix well and until boiled for 1 minute, serve
>
> Remark
> tbsp - table spoon
> Pig blood can be instead by chicken's - steam blood with 1/3 water in a
> bowl until cooked
> Pig blood - this material is not necessary, but better taste if applied
>
>
>>Most Chinese restaurant versions of hot and sour soup around here (the
>>Baltimore-Washington area) are wimpy, lacking in both black pepper and
>>vinegar. It's best to ask for vinegar on the side (pepper is usually
>>already on the table) to correct the flavor.
>
>
> FWIW (not much), most Chinese restaurant versions here (Germany) are
> also almost always fairly wimpy, but they do usually include hot pepper
> flakes and, at least occasionally, it seems, a bit of hot chilli oil.
> BTW, pepper and vinegar are not always on the table, but hot chilli
> paste (of the sambal oelek type) nearly always is.
>
> Victor
One thing I find quite interesting is that the contents vary
considerably depending on where the recipe is from. Here in the
United States (Boston area, to be more specific), I regard golden
needles and wood ears as necessities. Also, of course, egg, tofu,
scallion, perhaps some shreds of pork. Possibly shredded bamboo
shoots. White pepper, vinegar, a little sesame oil. But I note
that various recipes from what appear to be authentic Chinese
sites seem to be very different. Some have ham in them, and, as
above, some contain blood. I have to say I am not used to
coriander in the soup. Had that recently at some restaurant, and,
not being used to it, it threw the flavor off a bit.
--
Jean B.
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