caseypons's Profile
How long will sealed, jarred kimchi last?
"Dag Namit" I knew I should have put it on E-Bay. I could have gotten a million bucks. I just got through opening my forgotten bottle of (Two Plus) year old Kim Chee. I have been a fan of, and eating Kim Chee for over 25 years. That said, this reluctant substitute for an appetizer was the best Kim Chee I have ever tasted. Seriously, it was like a fine old bottle of Cabernet. It had a nice mellowed flavor to it, unlike the almost carbonated effervescence of a (younger) bottle so often tastes. So there you have it, Kim Chee does have legs, I am living proof. For now that is, tomorrow maybe not. ;~}}}
Note: I want to prefice this by stating, this bottle was (sealed and refrigerated) and had never been opened for any possibility of external contamination from an unknown source.
How long will sealed, jarred kimchi last?
Alrighty Then...I just found some unopened (sealed) Young' s Brand Authentic Korean Kim Chee waaaaay in the back of the fridge. If my recollection is correct, this jar is at-least two years old.
There is no, "use by date" either. I have gone online and found no brand by that name. It is distributed by "SEAsia Distributors in Seattle. They seem to be out of business as well. So I may have a valuable item here. Maybe I should put it up on E-Bay for the highest bidder. Or crack the seal and risk my life. If you don't hear back from me well, you will know how long you (can't) wait for a safe bite of matured Kim Chee. Ha! Ha! Ha!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
LADave, I have a pot on the stove as we speak, and I will add Heavenly Chef, "Black Bean Hot Sauce," to them as a condiment. ;~}}}
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
@shanghaikid; Thanks for all your help. I am working on my 2nd case since this thread began. But, I still keep my old, May Lin Brand, "Black Bean Hot Sauce" empty bottle for good luck, just in case. I feel a "teaspoon" coming on right this instant, as a matter of fact.
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Good Point, Linda!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Dear Surfer of Icyness; I would have to say that (all) patrons are on the bus when it pulls into the station. Nothing goes to waste here on this field trip. I just stir it really well so the oil becomes a part of the tour. Then when the bottle is empty I have good reason for saving my old tooth-brushes, as my cat, Hio looks forward to his daily brushing with the Colgate after-tones. Although, I have yet to find it locally, here in Portland, and am still purchasing it by the case at the local distributor in the bay area, and justify the bulk amounts by simply declaring (some) of them as stocking stuffer' s for the Holidays. Some recipients like to adorn a small amount to their candy-canes. Personally, I still like Vanilla ice-cream as a dessert companion, to top. "Yummer's," as the 30min Queen would exclaim. Thanks for sharing, your Icyness.
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Two Cents,
As referenced the two are so similar, and after a couple weeks of tasting the Heavenly Chef Brand I can say I love this new product and everybody should run out and try some on something, anything. If you like that acquired taste of fermented Black bean with a touch of heat and just a hint of citrus to awaken your palette you should enjoy it. Thanks again all for your support to a story with a happy ending!
Casey
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
I just received shipment of two cases yesterday of the Heavenly Chef Yangcheng Black Bean Hot Sauce and I can tell you as I compared the original to the current brand and I actually prefer the new over the old. The new has just a hint more fermented black bean. You would have to taste them side by side as I to differentiate.
So, in summary my Jones-ing for da' kind has seized and the cold sweats, the tossing and turning in bed, the restless leg twitches at night, having to peer through the blinds 24/7... are all history.
Lovin All You Hounds of Distinction,
Casey
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Victor,
I hope you come back to this post to read this, as I wanted to tell you thanks for all your right-on advise about Nelson Lee and his May Linn BBHS. I tracked down Marathon Packing who only deals in Pallet Sale minimums, but he set me up with The Good Stuff Distributors and I just placed an order for my first case. This has been a labor of love looking for this sauce and without your knowledge of the discontinuing and selling sauce recipes to Marathon I would be SOL my friend. Thanks again for your expertise and time.
Casey
caseypons@yahoo.com
Noodle Bar and Grill In Chinatown?
Victor,
I hope you come back to this post to read this, as I wanted to tell you thanks for all your right-on advise about Nelson Lee and his May Linn BBHS. I tracked down Marathon Packing who only deals in Pallet Sale minimums, but he set me up with The Good Stuff Distributors and I just placed an order for my first case. This has been a labor of love looking for this sauce and without your knowledge of the discontinuing and selling sauce recipes to Marathon I would be SOL my friend. Thanks again for your expertise and time.
Casey
caseypons@yahoo.com
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
AHhhhhhh Orange Peel!!!!! You just made my day. I called Berkeley Bowl West , they carry the product but they have no shipping accommodations. I live in Orygone!
I think I have found a distributor in the Bay Area who will ship cases to me. Did you ever try the May Lin BBHS? I was curious as to your comparison of the two products if you had.
Thanks for your personal assistance, Sir!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
The product through Marathon Packing seems to be very close even the labeling is similar....
However the ingredients are missing Orange Peel which May Lin BBHS had, and that was a notable ingredient...not too much just enough to give it a very slight tone of citrus. For those who haven't or should I say hadn't tried it, Unique, is the word that comes to mind.
By the way if you see my cat, could you point him in the direction of Portland...Not Maine, Oregon!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Bill,
I visited both links. I have an email into Yanksing inquiring about local availability/distribution in Portland. I am about to research 99Ranch, sounds like a great find. This is a great education. Really appreciate your assistance.
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Bill,
And.... No I have not tried this particular Sauce! But my hunch is, that unless Nelson Lee has been making his own version of BBHS and believes it superior to the May Lin brand they purchased....Then just possibly....and only possibly we have hit the Motherload here... Ladies & Gentlemen! This is primo investigative journalism at it's finest. And I think you all need to compile your efforts and plug that Damn Hole in Nolin's before we have no more Gulf Seafood to put this sauce on/in/and or around. Can I get a witness???
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Good Eye Elliora, Yeh Baby!!!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Kid,
The owners name of Marathon or Heavenly Chef is Nelson Lee???
Or...are they one... and the same organization.
We ARE getting somewhere my friends... and I am appreciative of your insider trading info. Just don't short sell before the stock tops out!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Bill,
The research I have done since the Kid offered up his options trace down to what you have referenced. I have an email into Marathon Packing as we speak. 99 Ranch is a foreign commodity to this NW pooch. Are they a local (to the bay) organization...retail, wholesale???
I will inquire!!! Thanks for your assistance.
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
shanghaikid,
This is just the news I am looking for to, not waste anymore time tracking down a deceased hound. I will check out both marathon and/or heavenly chef for the "lost in transaction" Black Bean Hot Sauce. Are you familiar with May Lin BBHS? That is (was) some good stuff! I can't imagine selling the line to another manufacturer and not continuing to make this classic treat. I will remain optimistic. This is some kinda insider info you have offered up, I am so appreciative of your time and consideration, Kid-Sir!
Can anyone tell me if May Lin China Inc. still makes Black Bean Hot Sauce
Hey There, I have been using a product by May Lin China Inc. called, "Black Bean Hot Sauce" out of San Francisco CA 94133. (This is the physical address on the 8oz. bottle). I have googled this company/address, shopped online to no avail. I have been rationing my last bottle for a couple years knowing I may have come to the end of my dog run. This is for my own personal consumption and I have no access to Wholesale Distribution (even though I would buy a case if available) in the Portland, Oregon area so if any of you Purebred Hounds know the where a bouts of said condiment, I just may find a way out of the Dog House of discontent. My quest really began yesterday when someone googled the name of the condiment on the internet and the first search that came up was a review I did on Amazon.com in '07... casually looking for it. It is in Amazon's database but comes up unavailable. So, now I have people facebooking me to save their bacon as well. I am at the mercy of K9 Patrol here I realize. Whoof!
Seriously, I would be very appreciative if anyone has any information regarding this product. Sincerely,
Casey Pons
caseypons@yahoo.com
The Frugal Gourmet's Beef Barley Soup recipe
I notice there is no beef in the ingredients other than the beef used for the stock. Is this an oversight or is this intended. Hey, I am not passing judgment here, just curious. It looks delicious just the way it is.
sooo, what does miso taste like?
Wow....nice description applehome. 2,500 years of the multi faceted benefits and joys of Miso can't be wrong. I first tried Miso Soup at a favorite little Japanese restaurant when I was in my teens and loved the subtle tasting brew as a prerequisite to what was forth coming in the unique dining experience.
I recently started introducing myself to different types of Miso from Asian Markets and now prepare it as a complete meal, with various types of seaweed, carrots, tofu, green onions, noodles, a little Tamari etc....and no longer have to settle for a thimble size lacquer bowl to merely tease me. I believe "Life is Way too Short" to NOT experiment with the varieties and joys of Miso in the comfort of your own home.
Morning, Noon or Night... Miso is your friend!!!
Just posted my first recipe....
Jacquilynne, 8:00PST and all is well out here in Or-a-Gone and chow.com recipeland. There truly is a God!!!
Thanks so much for your above & beyond attention displayed to us mere mortals.
Love & Intermitten Software Maladies,
Casey
Just posted my first recipe....
Jacquilynne,
Thanks again. I just re-edited my submission and checked for accuracy. As of 6:00PM Pacific time it looks fine to me. Let us see what the Gremlins come up with over nite. If it stays as is I am way fine with that and just hope I didn't make too many folks upset in the process.
Lovin you out here in the sticks,
Casey
Just posted my first recipe....
Jacquilynne,
Thanks again for your reply. Just as I was going to hit the send icon on the hack segment I thought I would check to see if my recipe post had been reviewed by your staff (as the message stated when I hit send) and sure enough it had been posted with all the deletions as stated. So I deleted my HACK of the Aida's original and read my edited non sandwich (new) recipe...scratching my head.
Keeping in mind this was over 24 hours and the EDIT option was still functional...so I used it last nite and this morning some (not all) of my changes were edited making my sandwich recipe a non sandwich and frankly embarrassed to have this published as is.
If I can't create the document as MINE then I would rather delete than confuse people and embarrass me.
Maybe the HACK option... as you stated is still the best, even though I hate that term. I could go in right now and edit my recipe, keeping in mind it is well over 48 hrs old at this point but I don't want to mess with whom ever is seeing fit to edit my efforts. Frustration on their part, I mean.
You tell me what you want me to do!!!
Thanks Again,
Casey
PS Life shouldn't be this difficult...should it???
Just posted my first recipe....
Jacquilynne,
Thanks so much for replying to my concerns. As mentioned I had already submitted my new recipe by the time you replied. I saw the link for hack (after the fact) and figured I would try that route....even though I did not want to hack Aidas recipe as a critique as I often feel people do and urkes me to be honest.
All I wanted to do was to take the leftovers and create a chicken salad sandwich from them because I made Chicken on Turkeyday exactly like Aida's but with a chicken instead..
So I proceeded to the HACK option and jumped through all the hoops.....only to find my recipe which I submitted the day before was already displayed in the sandwich/soup section only to be edited to the point of....this is not what I submitted...and in fact , (they) have omitted the chicken,bread, almonds etc and other ingredients to where my sandwich is no longer just that... a sandwich. To read through my (sandwich) recipe now makes no sense.
These are the exact reasons why I wish I could have discussed this via my submission.
I did not want to HACK... as it were, nor frustrate those powers at be (Aida) just create a great sandwich based on her selection of ingredients, which now is not my recipe let alone even a sandwich.
I went back through last nite and edited back in the bread,chicken,almonds,vinegar so my sandwich was in fact a sandwich...only to find this morning my edits were undone back to a non sandwich. Go figure!!!
First of all, this communique/correspondence does not need to be aired as dirty laundry for all to view....I just wish there were some private message option with the right person to communicate these issues. Is that too much?!?
All due respect to you who replied after the fact.....and maybe that is my fault for not waiting,. but I have looked through the Q&A's not finding the right answers before and written in "Feedback" and asked for replies which never came...so I hit send...and now I am here. Waaaaaa!
Your "feedback" would be so much appreciated. You can even email me personally
caseypons@yahoo.com so as not to air our laundry in public.
So sorry for the confusion..Truely !!!
Sincerely,
Casey
PS lovin you guys
Just posted my first recipe....
....and I think I really needed to coordinate with management prior, but I couldn't find an avenue to contact other than this forum. My concerns are that my recipe is inspired by one of your Editors Recipes and my configuration is basically intended to be used as a utilization of the original dish and develope my "Doggie Bag" of goodies based on the original recipe. I submitted the recipe thinking there needed to be approval, regardless before publication. I made note everywhere in my recipe stating this was inspired by the original author. Basically it's a Thanksgiving Day remnant converted into a Supper Sammie for tomorrow. So shoot me if you feel I was a Bad Dog & I will never bark again without permission. Your reply (personal or otherwise) would be greatly appreciated.
Woof!!!
Julia Child's 1964 Garlic Mashed Potatoes,
You Better Be Kidding....
Julia is dredging herself in flour in that Big Kitchen in the Sky if you are serious.
In fact I am going to double the amount of Butter in the recipe just for that!!!
garlic mashed potatoes
I think it was one of those accidents we should all be thankful for though !!!
I am just glad someone past it along down the chain to my table.
So to whomever is responsible....Lovin You Out There.
Just Dis-placed From Portland to Salem....
Laura....
Much better than Bellingham ?!?!? Whoa, OK !
I have not tried Marco Polo yet...and yes they just moved south a block.
Thanks for the tips. Good luck in Bellingham with your search.
Just Dis-placed From Portland to Salem....
Not familiar with Luis' place ...are they downtown ?
