Hi Vicki,
I have so many bottles (often way after exp dates) of both Asian and
non-Asian ingredients (5 types of mustards?) that it is not funny.
Many bottles have been chucked out (some by my daughters who throw
their arms up in despair re my hoarding tendencies).
I have recently been buying sesame pastes (darker than tahini) for the
purpose of making dips/sauces for hotpots - and they
are now sitting on my shelf unopened.
Have also just taken delivery (cos Singapore is in a semi lockdown due to
new variants of covid, sigh) of many bottles of Korean
sauces (gochujang, doenjang, jjajang!!) as well as kimchi as I am in a bit
of a Korean binge. Will try to use some of them over the weekend.
Re Red Vinegar - am not crazy about them. I only ever use them drizzled
over thick chowders (using fish maws rather than sharksfins now).
But Black vinegars are great - I think there are at least 3 different
Chinese varieties with varying levels of sweetness in the kitchen.
(More bottles of Balsamicos are at the back of my pantry). Many bottles
are throwing deposits from having sat on shelves for too long.
Did the List you sent include Fish sauces? They are wonderful, and I have
been trying out Vietnamese and Korean versions too.
The higher end Viet ones are really deep in flavours, but also a lot more
costly and harder to source.
Susan
Susan
On Fri, 21 May 2021 at 14:52, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hah, yeah… we’ve done so much moving over the last few years we have
started to be ruthless throwing things out when we move, but a few old
items have nevertheless slipped through the net!
I used to have a big stash of Asian ingredients BD (before Dohn) when I
was on a Neil Perry and Fuschia Dunlop spree. I did get rid of a lot of
bottles and jars over the years that I didn’t think I’d use again any time
soon (and have bought replacements for most haha). Getting the exact
ingredient called for in the recipes was often a challenge though. Still
is... I have everything on that list except red vinegar, though not the
same brands. And a few others as well, though I am quite sure not as many
as Susan haha!
Vicki. :-)
On 21 May 2021, at 4:12 pm, Jo Melmer (Redacted sender "jomelmer" for
DMARC) <dmarc-noreply@xxxxxxxxxxxxx> wrote:
The same for me. I had complaints about the room they took in the fridge.
I’m remembering a bottle of Hoisin sauce that kept being moved aside and
was over 10 years old before it finally got thrown out. Other stuff on the
top shelf was just ignored. When I moved all of that got cleaned out. A
friend came to help separate the outdated stuff. Most of the good stuff was
donated to a food bank.
Jo
On May 20, 2021, at 6:31 PM, Justin Martin <justin.martin@xxxxxxxxxxx>
wrote:
Yes, I saw this as well. I have most of those ingredients but was
interested in the brands. My problem is that I often buy different sauces
and pastes, then forget about them. Then when I remember, they are often
years out of date...
juustin
Sent from Mail <https://go.microsoft.com/fwlink/?LinkId=550986> for
Windows 10
*From: *Vicki Taylor <vicki@xxxxxxxxxxxx>
*Sent: *Thursday, 20 May 2021 5:36 PM
*To: *oz-food@xxxxxxxxxxxxx
*Subject: *[oz-food] one for the aussies – basic asian pantry essentials
Just saw this… I’m sure we all have our favourites, but where we don't
it’s good to have recommendations to fall back on.
https://www.goodfood.com.au/recipes/how-to/pantry-essentials-tony-tans-guide-to-navigating-asian-supermarkets-20210513-h1vsaf
Vicki. :-)
