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Yes, i ate the cherries and the rum got mixed with some coke ala Spring Chicken.
This is my latest version of umami/teriyaki seasoning. Use it on anything oriental that wants flavor in the wok or dipping sauce.
Marinade, Teriyaki, Soy Sauce, #4, Richard Fl
1/2 Gal. Soy Sauce, Get Kikkoman, others have too much salt
2 Cups Oyster Sauce
1/2 Cup Fish Sauce (optional)
3 Cups Datu Puti, Spiced White vinegar, Surank Maasim, Phillipines
1 1/4 Cups Chili Paste, Red Hot, Korean
1/3 Cup Sambal Oelek
12 Ozs Sweet/Sour Sauce -OR- Sweet Chilli Sauce, Thai
1/2 Cup Pepper, Black, Ground
1/2 Cup Sugar, Turbindo
3/8 Cup Sesame Seeds, White
3/8 Cup Garlic, Minced
1/2 Cup Olive Oil
1/4 Cup Ginger Oil
3-4 Tbs Fine Chopped Fresh Ginger, I used microplane
1 Lbs. Garlic Chives or Scallions, Sliced Thinly, add at end of cooking.
3/4 Stick Butter, add at end of cooking (Optional)
1 Mix all except garlic chives/scallions and butter, if using, in a large heavy pot. Bring to a boil, reduce to a simmer and cook. 2-4 hours, stirring occasionally. Goal is to reduce the volume by 30% apprx. Cool, Add garlic chives/scallions and butter.
2 Keeps a long time in a container in refrigerator. Over a year. Great as a marinade, substitute for worchestire sauce, yakitori sauce or a dipping sauce for wontons, pot stickers.
Yield: 5 Quarts+1 Cup
This will wake up your sinuses. For less heat adjust the hot ingredients. For a thicker sauce add some more sweet & sour or sugar.
Source: Richard Howe, 2011/10/26
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.