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I like Maesri canned pastes a little better, Mae Ploy in the plastic tubs is probably more economical but I find they have kind of a rank odor (from the shrimp paste/fish sauce)? I've never seen Mae Ploy cans.

No I just call it that. A lot of the people who left still do. Zaar/food.com had more sections to their forum, but I am really liking DC so far.

I always buy Koon Chun Sauce Factory brand, in a nice retro-looking yellow and violet label.

My late brother (Duck Koo Kom on 'Zaar) once posted "Penile Jalapenosis" to a usenet group. I tried to find it once with Google but couldn't. I have never had a ghost chili and probably never will (maybe if I am in New York and go for that Man vs Food challenge, but probably not). I can eat...

What does freezing do? I love stuffed cabbage, we used to go to a smorgasbord in Philadelphia when I was a kid and that was my favorite item.

I was telling my neighbor about the nearby Russian stores (2, plus a produce market that stocks a lot of Russian delicacies) at Thanksgiving, she has lived here for years and never knew about them. I find the Russian cold cuts don't taste that good (to me), I've tried the Moskva ham and some...

Chrain (horseradish). Maybe garlic and sour cream too, as others have said.

I personally thing kimchi goes best with pork or chicken dishes rather than with beef. m It's still good with beef of course.

Pickling isn't the same as fermentation, that might be part of it. The Chinese restaurant banchan probably has more sugar and less chili too.

Mikee's Chinese Rib Sauce is also a good base for an Asian BBQ sauce. It's kind of sweet and a dark red. For American BBQ sauce I try to buy something where sugar isn't the first ingredient (and no HFCS). That is limiting enough by itself.

No one has mentioned Goya hot sauce, that is way too sweet. Frank's is my favorite followed by Crystal, Tobasco is a bit too vinegar-y. Texas Pete is 4th. Crystal also makes good wing sauce, but most people here are capable of making their own which would be much cheaper.

The bottle I currently have open pops when I flip the cap. I haven't noticed any change in the taste and it's almost gone anyway. It's French's, but it was $1 at Walmart so I wouldn't be surprised if it was low quality.

I like any of the Matouk's Caribbean hot sauces, but they are very hot.

Pretty much any of the Maesri curry or noodle pastes (in 3-4 oz cans). A little will go a long way. They're not too oily, a lot of the condiments I would use are.

Or SWAD mixed relish. I liked all the Indian pickles/relishes I've tried except for Patak's lime relish (too much anise flavor).

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 Also: Sesame paste (buy in small jars because it will harden on you, although I guess you could...

I used to go to the New No Da Ji, a defunct buffet/sushi restaurant in Baltimore, and could fill up on just their jigue[sp? - the same thing?] (which was very spicy but just a dark broth) with spring onions and rice. It was great for clearing your sinuses. Their bulgogi was good too, spicier...

I like to get an economical curry powder (Blue Mountain is good) from an Afro- Caribbean store and then add about 1/4 garam masala. It would probably work even with dollar-store curry powder. I also have lots of emptied spice jars with other "curry" powders that I purchased in small boxes...

I used to make baked chicken wings for parties that were very popular. The sauce was just Open Pit original BBQ sauce (~ 2 parts) and 1 part each Yeo's Hot and Sweet (2 separate varieties) chili sauce. These days I would season them with salt, szechuan pepper and five-spice powder, and add...

I find it keeps a day or so longer in the fridge if I wash and rewrap it. I even do it right before cooking, although I didn't realize that about the skin. The wisdom of grannies... Re: 10 foot chickens -- Bullockornis! (AKA the Demon Duck of Doom) Scientists believe it ate -- anything it...

Thanks. Is there a way to edit my recipe, I don't see an Edit button anymore. The carrots were a bit too firm, some other recipes recommended adding them after it had cooked awhile but I think they should have gone in with the other ingredients. Got the paragraph thing straightened out, I...

It was pretty awful I must admit.

First I tried deleting my cookies for this site. Let's see if it works... YES!!!

I tried making a curry with green curry paste and peanut butter one time and someone compared it to 'ass drippings'. It's great in chocolate cake frosting though.

After the first few posts I made on this site, I have been unable to make a post with separate paragraphs. Everything gets merged into one unreadable block of text after I hit Submit.