What’s on your mind?

[LizKat]

I'm going through some drawers in my bedroom back home and in the bottom of one I found a Target gift card that still has $100 on it. It's from years ago. I probably got it when I was 13. Cool to find some free money

I love when it happens to me, which is rarely, but just last week I found a Bed Bath & Beyond card that I had somehow stuck in with some loyalty cards in my purse, and I suddenly remembered that it still has some money on it.

La la! My wishlist quickly unfurled in my mind...

Unfortunately I then also remembered reading that the closest BB&B store to here was closing at end of last November. At the time I read about the then impending closing, my only reaction was happiness that I had replaced a particular nonstick skillet in there before any kind of clearance sale madness whittled down the options.

Now of course I wish I'd also replaced another kitchen item and used up the darn card. Next stop: their online store, I guess. I'd rather see kitchen stuff before I buy it though. I often liked what I found in there in the way of kitchen and household goods.

Anyway like any re-found money embedded in a piece of plastic, it's burning a hole in my pocket right now.

 

[0388631]

I prefer the Sichuan region type. More spicy than sour.

 

[Gutwrench]

There is a hot and sour Asian soup; a clear version and a creamy (with coconut milk/cream) served with prawns/shrimp.

I go weak at the knees when I see it on menus; I could spend an embarrassing amount of my life spooning such nectar into my mouth.

I was addicted to a hot sour soup at a Thai restaurant in Iowa of all places. Delicious!

 

[0388631]

I was addicted to a hot sour soup at a Thai restaurant in Iowa of all places. Delicious!

I'm not really surprised. I remember reading that Iowa and Minnesota had a large population of Thai and Cabodian expats. There's surprisingly a good number of (or there was) authentic Chinese restaurants in the south of all places. Life is weird!

Do you like the meat ones or meatless? I prefer the meatless, I feel the meat takes away from the acidity or the heat.

 

[Gutwrench]

I'm not really surprised. I remember reading that Iowa and Minnesota had a large population of Thai and Cabodian expats. There's surprisingly a good number of (or there was) authentic Chinese restaurants in the south of all places. Life is weird!

Do you like the meat ones or meatless? I prefer the meatless, I feel the meat takes away from the acidity or the heat.

Meatless for me too.

St Louis has several good Chinese restaurants. We used to go to St Louis routinely (particularly in the spring to see the tulips) to buy soy milk from one place. They made it daily and it was delicious especially for breakfast.

One year we $hipped a $mall $oy machine back from China. It worked pretty well but was still pretty much just a novelty.

 

[0388631]

Meatless for me too.

St Louis has several good Chinese restaurants. We used to go to St Louis routinely (particularly in the spring to see the tulips) to buy soy milk from one place. They made it daily and it was delicious especially for breakfast.

One year we $hipped a $mall $oy machine back from China. It worked pretty well but was still pretty much just a novelty.

Missouri or the county in Minnesota?

When I packed on some much unneeded weight years ago I chose almond milk for my multiple coffees and the occasional hot chocolate. Took time to get used to. Made it myself a few times, which was tasty, but rather labor intensive. I'll stick to the Blue Diamond. Recently bought the shelf stable variety which is nice. Just pop open a box whenever you fancy it and put it in the fridge.

 

[Gutwrench]

Missouri or the county in Minnesota?

When I packed on some much unneeded weight years ago I chose almond milk for my multiple coffees and the occasional hot chocolate. Took time to get used to. Made it myself a few times, which was tasty, but rather labor intensive. I'll stick to the Blue Diamond. Recently bought the shelf stable variety which is nice. Just pop open a box whenever you fancy it and put it in the fridge.

Missouri, sorry.

 

[0388631]

Missouri, sorry.

I'll believe it. Kansas has a number of very good Korean places, or so I've read through those chart articles where they count down the great places in a region. I'm going to try out Korean style ribs, albeit using pork and slow cooked for fall off the bone tenderness but with that unique flavor the marinade brings over western style marinades or rubs. Got the idea after watching parts of one of those Bon Apetit videos on YouTube.

 

[Scepticalscribe]

I was addicted to a hot sour soup at a Thai restaurant in Iowa of all places. Delicious!

Oh, yes.

Once I see this soup on the menu, the main course is almost superfluous. Just that soup. Again and again and again.

 

[Gutwrench]

Oh, yes.

Once I see that, the main course is almost superfluous. Just that soup. Again and again and again.

Sometimes I’d add a splash of soy.

Do you make it at home? I’ve never tried. It seems complicated not only by its flavor but visually too.

 

[Scepticalscribe]

Sometimes I’d add a splash of soy.

Do you make it at home? I’ve never tried. It seems complicated not only by its flavor but visually too.

While I would add a dash of soy to wonton, or dumpling soups, I don't feel the need to do so with classic hot and sour soups.

No, I have never prepared one of these at home, though I must ask the carer (and her friends) if they have any ideas on the subject; obviously, ginger, lemongrass and chillies feature, and play a large role when contemplating the basic core ingredients (possibly garlic as well), but, beyond that, I must confess ignorance.

 

[Gutwrench]

I'll believe it. Kansas has a number of very good Korean places, or so I've read through those chart articles where they count down the great places in a region. I'm going to try out Korean style ribs, albeit using pork and slow cooked for fall off the bone tenderness but with that unique flavor the marinade brings over western style marinades or rubs. Got the idea after watching parts of one of those Bon Apetit videos on YouTube.

I like their videos too! Good casual humor added to them. I have their magazine subscription and they send interesting emails. Typically I hate emails like that but these I like.

I created a mailbox which I named recipe.myname@... where I forward or keep recipes or notes. It’s easy to search and I can print it if necessary and just toss it away afterwards. I used to use the RecipeBook app which is really nice, but find the designated mailbox much simpler and usable.
[doublepost=1546786191][/doublepost]

While I would add a dash of soy to wonton, or dumpling soups, I don't feel the need to do so with classic hot and sour soups.

No, I have never prepared one of these at home, though I must ask the carer (and her friends) if they have any ideas on the subject; obviously, ginger, lemongrass and chillies feature, and play a large role when contemplating the basic core ingredients (possibly garlic as well), but, beyond that, I must confess ignorance.

I don’t always add it, but I saw some customers doing it once and gave it a try. To the chef it might be most offensive. Haha. I think there must be a little egg or egg whites gently stirred in too. But I’m not positive.

You know, this topic is starting to be a problem. I hadn’t planned to leave the house....but...
[doublepost=1546786356][/doublepost]Ps - if you get some tips please pass them along.

 

[Scepticalscribe]

I like their videos too! Good casual humor added to them. I have their magazine subscription and they send interesting emails. Typically I hate emails like that but these I like.

I created a mailbox which I named recipe.myname@... where I forward or keep recipes or notes. It’s easy to search and I can print it if necessary and just toss it away afterwards. I used to use the RecipeBook app which is really nice, but find the designated mailbox much simpler and usable.
[doublepost=1546786191][/doublepost]

I don’t always add it, but I saw some customers doing it once and gave it a try. To the chef it might be most offensive. Haha. I think there must be a little egg or egg whites gently stirred in too. But I’m not positive.

You know, this topic is starting to be a problem. I hadn’t planned to leave the house....but...

Well, now that you mention it, I can see myself encountering a bowl of such (hot & sour) delight sometime later in the week.

 

[Gutwrench]

Maybe it’s worth a try sometime.

The soup base
Did you know that hot and sour soup is actually super easy to make?

Yes, the recipe below might look a bit long, because I wanted to create a proper restaurant-style hot and sour soup for you. But in fact, the soup base requires only a few ingredients:

• Chinkiang vinegar
• White pepper powder
• Water mixed with cornstarch (to thicken the soup)

The sourness of the soup comes from the Chinkiang vinegar. And the spiciness comes from the white pepper powder. No peppers or chili oil required!

https://omnivorescookbook.com/recipes/authentic-hot-and-sour-soup

[doublepost=1546787491][/doublepost]Or maybe I’ll just buy a package and add the egg. Lolol.

 

[Scepticalscribe]

Maybe it’s worth a try sometime.


[doublepost=1546787491][/doublepost]Or maybe I’ll just buy a package and add the egg. Lolol.

Actually, now that you mention it, I do recall the carer preparing a clear soup with ginger, chillies, lemongrass and - yes - vinegar that had been purchased in an Asian store.

 

[Clix Pix]

One time just for the heck of it, one cold day after I had microwaved a bowl of ordinary chicken soup, before serving it I added a dash of vinegar to it, and yes, it perked it right up and made it much more flavorful and interesting. Not quite the same as Hot-and-Sour Soup but sort of the same idea......

I do love Hot and Sour Soup in Chinese restaurants; don't think I've ever tried it in a Thai restaurant; I'll have to do that the next time!

I wonder if Chinkiang Vinegar is the same as Black Vinegar? I have some of that in my cupboard that I occasionally use when I treat myself to Gyoza (Jiaozi) / AKA Potstickers....the combination of the vinegar and soy sauce is an excellent dipping sauce.

 

[Gutwrench]

One time just for the heck of it, one cold day after I had microwaved a bowl of ordinary chicken soup, before serving it I added a dash of vinegar to it, and yes, it perked it right up and made it much more flavorful and interesting. Not quite the same as Hot-and-Sour Soup but sort of the same idea......

I do love Hot and Sour Soup in Chinese restaurants; don't think I've ever tried it in a Thai restaurant; I'll have to do that the next time!

I wonder if Chinkiang Vinegar is the same as Black Vinegar? I have some of that in my cupboard that I occasionally use when I treat myself to Gyoza (Jiaozi) / AKA Potstickers....the combination of the vinegar and soy sauce is an excellent dipping sauce.

What a coincidence, I just googled Chinkiang vinegar and it did say it is a black vinegar with a balanced sour flavor. I saved a photo so I know what I’m looking for at the market.



“Chinkiang vinegar is made from glutinous rice and has a well balanced sour flavor and milder than extra aged vinegar”

 

[Clix Pix]

Yep, that's it!!! Just grabbed my bottle from the cabinet. Mine is a different brand, Koon Chun, but has a yellow label, too, with words in both English and Chinese. Hm, getting low, about time to buy another bottle of it! I think I got it at the Asian market that is a few miles from here or at a store called World Market which, as the name suggests, specializes in foods from countries around the world.

Now I'm getting hungry for potstickers and Hot and Sour Soup!!

 

[Scepticalscribe]

One time just for the heck of it, one cold day after I had microwaved a bowl of ordinary chicken soup, before serving it I added a dash of vinegar to it, and yes, it perked it right up and made it much more flavorful and interesting. Not quite the same as Hot-and-Sour Soup but sort of the same idea......

I do love Hot and Sour Soup in Chinese restaurants; don't think I've ever tried it in a Thai restaurant; I'll have to do that the next time!

I wonder if Chinkiang Vinegar is the same as Black Vinegar? I have some of that in my cupboard that I occasionally use when I treat myself to Gyoza (Jiaozi) / AKA Potstickers....the combination of the vinegar and soy sauce is an excellent dipping sauce.

What a coincidence, I just googled Chinkiang vinegar and it did say it is a black vinegar with a balanced sour flavor. I saved a photo so I know what I’m looking for at the market.

View attachment 814392

“Chinkiang vinegar is made from glutinous rice and has a well balanced sour flavor and milder than extra aged vinegar”

Yep, that's it!!! Just grabbed my bottle from the cabinet. Mine is a different brand, Koon Chun, but has a yellow label, too, with words in both English and Chinese. Hm, getting low, about time to buy another bottle of it! I think I got it at the Asian market that is a few miles from here or at a store called World Market which, as the name suggests, specializes in foods from countries around the world.

Now I'm getting hungry for potstickers and Hot and Sour Soup!!

Ah, excellent.

The carer knows her way around the local Asian stores; I'll ask her to get some of this vinegar, as she will know (or be told) what the best brands are.

 

[0388631]

I like their videos too! Good casual humor added to them. I have their magazine subscription and they send interesting emails. Typically I hate emails like that but these I like.

I created a mailbox which I named recipe.myname@... where I forward or keep recipes or notes. It’s easy to search and I can print it if necessary and just toss it away afterwards. I used to use the RecipeBook app which is really nice, but find the designated mailbox much simpler and usable.

I had no idea they had a magazine. I thought they were a small outfit out of NYC. Also, it's great to finally know you name, MyName.

 

[Gutwrench]

My nose is running and my eyes are watering. I think I need Nyquil, but I don’t have any. I have it covered though. I’m mixing honey in with my bourbon!

 

[Scepticalscribe]

My nose is running and my eyes are watering. I think I need Nyquil, but I don’t have any. I have it covered though. I’m mixing honey in with my bourbon!

Hot water, too? Cloves, and slices of lemon?

All are said to be efficacious for this malady.

 

[chown33]

My nose is running and my eyes are watering. I think I need Nyquil, but I don’t have any. I have it covered though. I’m mixing honey in with my bourbon!

Try a small dash of mace or cayenne. (The ground spices, not the projectile sprays.)

That may seem like I'm joking, but I'm not.

I will say it's better to start small and work up. If you overdo it at first, you'll know right away. Hey, at least you found a new emetic.

 

[0388631]

If you have Benadryl, it'll work just as well. Though the antihistamine in NyQuil is stronger. Personally, in your case and your tastes, I'd opt for that bourbon and perhaps order some spicy pho. Chown is correct, though. Cayenne can have a mild analgesic effect on your impending sore throat while increasing nasal flow.

 

[Gutwrench]

Thank you, but I have bigger problems at the moment!

Just WTF is going on here?



Is my neck sweating acid?