Mornin Y'all,
4:00 am and I just woke up for no reason.
{It is terrible gettin old.}
Wide awake!
So I got up, and so as not to disturb my Coonhound 'Sandymae',
who was sleeping soundly in a pile in the middle of the bed,
I headed in here to my computer.
Opened me a homebrew and started running through my bookmarks looking for something interesting and there it was!
Corn starch!
Wow!
I was sleeping off a masterful dinner of chinese:
' beef and bell pepper.'
Which contains, and which I went to sleep thinking about,
corn starch!
In beef and bell pepper, the marinade has corn starch.
The main wok full of the beef and vegetables has corn starch.
And, after starting with less than called for,
I have been adding more and more of the various ingrediants to get the tastes down good.
It has been a long time since I cooked chinese food.
Ginger is critically essential to the dish!
And the hot red stuff in the jar oh yeah!!!
Vegetable stock is basically boiled down bean sprouts, carrots and celery,
mushrooms and such, not much taste but essential.
I went to Harry Hines north of Royal, {Dallas}
'China town',
and found a chinese food store parked, went inside and was just cruzing.
This Korean chick, a customer,
asked me what I was looking for as I must have been looking a little 'lost'.
I looked at her with such a hopeless expression she smiled,
and took me around and got me stocked with what she considered as being...essential.
I noticed several big gallon jars of Kimchi makins but didn't say anything.
She was right in that the marinade,
a big jar of black soy scented marinade to soak meat in before cooking is my favorite. The osyter sause has not gotten much use.
I love the ginger even though it doesn't taste good,
it adds a lot to a food after being cooked in.
Dried mushrooms, ect...
But corn starch.
It is a thickener.
But I had no idea it was used in brewing?
Or BBQ sauce!
Hmmm...
The forum here is very interesting.
Today, mushroom soup and you guessed it,
Beef and bell peppers.
Knife