larry_stewart
Master Chef
So a few weeks ago I had the misfortune of my Refrigerator crapping out, or at least we thought ( it turned out to be a bad outlet, blown fuse or both).
Anyway, this forced us to do the ultimate fridge clean-out. Everything had to be transferred to the back up fridge in the garage.
It was at this time that I realized how many Asian condiments I had bought over the years ( probably decades, without exaggeration) in my quest to duplicate the best vegetarian hot and sour soup I had ever eaten ( at a few Chinese restaurants here in NY and in Philly).
Unfortunately, with all my attempts , and with all the ingredients I had used ( from various recipes I've gotten online and through cook books), I have still yet to duplicate ( or even come close ) the soup which have loved for the past 30 years. Ive tried different products, different brands of the same product...with no luck.
I now know what is NOT in the soup base , but I'm still searching. Almost to the point of offering my favorite restaurant money to find out what they put in it.
I know all the physical ingredients ( sure they vary from restaurant to restaurant), its the soup base that I just can't get. I've had similar tasting soups at vegan restaurants, so I know it can be made without a meat-based stock ( which I would love to assume that the vegetarian versions in non-vegetarian restaurants use non meat based stocks, but Im not naive enough to believe that all follow strict vegetarian guidelines).
Anyway, just thought Id share all the Asian condiments Ive accumulated over the years. Its actually kinda funny. Over the years I pull one or two out at a time. But Ive never actually lined them up and admired my full collection
Anyway, this forced us to do the ultimate fridge clean-out. Everything had to be transferred to the back up fridge in the garage.
It was at this time that I realized how many Asian condiments I had bought over the years ( probably decades, without exaggeration) in my quest to duplicate the best vegetarian hot and sour soup I had ever eaten ( at a few Chinese restaurants here in NY and in Philly).
Unfortunately, with all my attempts , and with all the ingredients I had used ( from various recipes I've gotten online and through cook books), I have still yet to duplicate ( or even come close ) the soup which have loved for the past 30 years. Ive tried different products, different brands of the same product...with no luck.
I now know what is NOT in the soup base , but I'm still searching. Almost to the point of offering my favorite restaurant money to find out what they put in it.
I know all the physical ingredients ( sure they vary from restaurant to restaurant), its the soup base that I just can't get. I've had similar tasting soups at vegan restaurants, so I know it can be made without a meat-based stock ( which I would love to assume that the vegetarian versions in non-vegetarian restaurants use non meat based stocks, but Im not naive enough to believe that all follow strict vegetarian guidelines).
Anyway, just thought Id share all the Asian condiments Ive accumulated over the years. Its actually kinda funny. Over the years I pull one or two out at a time. But Ive never actually lined them up and admired my full collection