"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 07-26-2013, 09:45 PM   #51
Half Baked
4meandthem's Avatar
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Golden Pampano fish. Freshest fish and largest variety for that matter.
Beef tenderloins at 6 bucks a pound
Fresh rice noodle with green onions and shrimp in them.
Baby octopus
dried fried shallots
fresh noodles
button mushrooms at half price
variety of fresh mushrooms
Baby bok choy
Soy and ponzu sauces
red and black vinegars
seaweed snacks and sheets
tapioca flour
cheap produce
asian basil
big tins of sesame oil for the price of a bottle
Sake and Mirin
ribs cut anyway you want.
Salmon heads for eating or fishing if your squeamish.
Greens you have never seen before.

Just be yourself! Everyone else is taken.

My Flickr stuff!
4meandthem is offline   Reply With Quote
Old 07-30-2013, 01:24 AM   #52
Chef Extraordinaire
Kylie1969's Avatar
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Originally Posted by Addie View Post
If you think of the plain white rice cakes, you can treat them as if it were white bread and put anything you would put in a sandwich. I love it with the PB. I often just eat the PB right out of the jar. But when heated in the micro on a rice cake, it melts down into the rice cake and tastes like hot roasted peanuts. A favorite food of mine. The cakes have minimum calories and the PB is a great protein food. I buy natural PB. You have to always stir the oil back into it before you use it. The only additive is the salt. No sugar in it.

I have also put tuna salad on it and zapped it. Rice cakes with added foods on top are a quick snack or a food for on the go.
I love the sound of the tuna on them too, thanks Ads

All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 11-29-2014, 08:15 PM   #53
Assistant Cook
Join Date: Nov 2014
Location: Greenspring Valley, MD
Posts: 36
As people have mentioned:

Na Rog (Laoganma chili sauce AKA Mean Woman Sauce). I actually haven't tried it yet but everyone on the web raves about it.

Kadoya sesame oil

Gochujang chili paste


Sesame paste (buy in small jars because it will harden on you, although I guess you could heat it to soften it)

Broad bean paste (I buy Union Foods brand)

Fermented hot bean paste (I buy a brand with a cartoonish smiling peasant in a straw hat on the label); almost any hot bean paste or chili bean paste really

Samjaeng (Korean bean paste, comes in plastic tubs)

Hoisin sauce (I like Koon Chun. I like all their products I've tried except for their soy sauce, too salty, and shrimp paste, not for this Westerner's palate)

Black bean sauce

Pearl River Bridge soy sauce

Wei Chuan sauce in jars if you can still find any, especially the Kung Pao

Maesri Thai chili paste (canned), especially the red varieties (goes well with La Choy sweet and sour sauce)

Tom yum paste (also goes well with La Choy sweet and sour)

Maesri Ta Dang chili paste in jars (avoid anything with 'pla' in the name, too fishy)

Crab paste (to be used in tiny amounts. I dip a spoon in the jar, hold it vertically, and whatever doesn't fall back into the jar is enough for me...) This one isn't really a must-buy.

Huy Fong sambal oelek (chili paste) and sambal bajak (chili garlic paste)

Lee Kum Kee char siu sauce, or their chili garlic sauce; almost any chili garlic sauce

Korean bulgogi or kalbi marinade (I personally can't tell the difference) - the labels are almost entirely in Korean so I don't know the brand name. The labels are red and say that they contain Korean pear or apple.

Korean BBQ sauce, same brand, which is reddish and spicier than the two above

Yeo's chili sauces (Hot and Sweet)

Kikkoman garlic and green onion marinade

Kikkoman stir fry sauce or pork cutlet sauce - purplish brown in color

Kokohu Rose rice

At a South Asian market, Patak's chili relish or garlic relish, or mango relish (Patak's or SWAD)
Andypants is offline   Reply With Quote
Old 11-29-2014, 08:54 PM   #54
Assistant Cook
Join Date: Nov 2014
Location: Greenspring Valley, MD
Posts: 36
Originally Posted by Andypants View Post
At a South Asian market, Patak's chili relish or garlic relish, or mango relish (Patak's or SWAD)
Or SWAD mixed relish. I liked all the Indian pickles/relishes I've tried except for Patak's lime relish (too much anise flavor).

Andypants is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:25 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.