[CH] Hakka Sauce

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Myron Menaker: "Re: [CH] CH advice sought"
• Previous message: Shantihhh@aol.com: "[CH] smokin cheese"

In a message dated 7/28/01 6:04:01 PM, 
owner-chile-heads-digest@globalgarden.com writes:

<< The broth is not totally vinegary either, she  must have added some water 
too. You add them to your Chinese dishes and they are wonderful. I am not a 
big fan of Chinese but this makes it worthwhile!  
The lady was kind enough to give me a small container to take home... yum!  

Linda Panter
Toronto >>

Linda,

They use rice wine vinegar which is a fav of mine as it isn't so boingingly 
sour.  Just nice and mellow.  There also is a coconut Vinegar that has a 
spicy Chile taste already to use.  It is Filipino.

Mary-Anne, List Owner
USDA Zone 9b, Sunset Zone 14/15
mailto:TomatoMania-subscribe@YahooGroups.com
<A HREF=" mailto:TomatoMania-subscribe@YahooGroups.com ">AOL Click
Here</A>

"Who plants the seed beneath the sod, and waits to see, believes in God."

• Next message: Myron Menaker: "Re: [CH] CH advice sought"
• Previous message: Shantihhh@aol.com: "[CH] smokin cheese"