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Old 03-13-2013, 08:54 AM   #31
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I find that Asian ingredients last quite a long time. I have soy sauce, tamari (thick soy sauce), sesame oil, mirin (sweetened rice wine), rice vinegar, regular rice wine, fish sauce, oyster sauce, Thai red chile paste, Chinese black bean paste with garlic, Thai sweet chile sauce, sriracha (Thai hot sauce), and hoisin sauce. I usually make an Asian dish 3 or 4 times a month.

I like Rachael Ray's suggestion for using up bits of ingredients. She will mix several together and make a sauce or glaze. Just taste and adjust till you like it.
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Old 03-13-2013, 09:06 AM   #32
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I find that Asian ingredients last quite a long time. I have soy sauce, tamari (thick soy sauce), sesame oil, mirin (sweetened rice wine), rice vinegar, regular rice wine, fish sauce, oyster sauce, Thai red chile paste, Chinese black bean paste with garlic, Thai sweet chile sauce, sriracha (Thai hot sauce), and hoisin sauce. I usually make an Asian dish 3 or 4 times a month.

I like Rachael Ray's suggestion for using up bits of ingredients. She will mix several together and make a sauce or glaze. Just taste and adjust till you like it.
Yes. It comes with practice. I used to throw that stuff out for years. Now I have figured out how to make a few recipes and accumulated some Asian dishes into my normal rotation. Like you said, most of it has so much salt in it or is fermented to begin with that it stays well preserved. Although, I still have a jar of chili with garlic in there that I can't remember buying.
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Old 03-13-2013, 09:58 AM   #33
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Heck. I have a hard time using up a head of lettuce before it turns
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Old 03-13-2013, 10:27 AM   #34
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Heck. I have a hard time using up a head of lettuce before it turns
Same here. Something about iceburg lettuce. It's gotta be the most boring food invented by God... or man
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Old 03-13-2013, 03:29 PM   #35
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We had chicken leg quarters roasted with garlic butter, along with baked potatoes. Fruit for dessert.
Barbara, that sounds really nice
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Old 03-13-2013, 11:22 PM   #36
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Same here. Something about iceburg lettuce. It's gotta be the most boring food invented by God... or man
I rarely buy iceberg lettuce (and don't plant it in the garden), but when I do have it on hand (and leftover), I chop it up and toss it in the freezer. I add it to soup or stock or stir-fry.
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Old 03-14-2013, 03:43 AM   #37
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We love iceberg lettuce but with just the two of us we always end up throwing a lot of it away
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Old 03-14-2013, 03:44 AM   #38
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A BLT -- several strips of Wright's Applewood Smoked bacon, sliced heirloom Cherokee tomato, mixed greens on toasted rye with Hellman's. Diced & nuked home-grown zucchini w/butter. A Valentine's leftover Lindt truffle ball for dessert.
That sounds really lovely Lizzie
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Old 03-14-2013, 06:19 AM   #39
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We love iceberg lettuce but with just the two of us we always end up throwing a lot of it away
I buy it with the best of intentions, but usually throw half away....When I ate more bread, I used a lot of it for sandwiches. But even when we have salads, I just usually go with chopped veggies.
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Old 03-14-2013, 08:59 AM   #40
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I like iceberg in salads. I like a crispy salad mostly and iceberg lends itself well to that, or tacos or especially on a chicken sandwich. Romaine works, but not as well since only the bottom is crispy.
I could never understand though why romaine lasts so much longer than iceberg in the fridge.
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