Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site mplvax.UUCP Path: utzoo!decvax!ittatc!dcdwest!sdcsvax!sdcc3!mplvax!vince From: vince@mplvax.UUCP (Vince Pavlicek) Newsgroups: net.cooks Subject: Re: Hoisin sauce Message-ID: <207@mplvax.UUCP> Date: Wed, 7-Aug-85 11:06:30 EDT Article-I.D.: mplvax.207 Posted: Wed Aug 7 11:06:30 1985 Date-Received: Thu, 8-Aug-85 19:43:37 EDT References: <15@drutx.UUCP> Reply-To: vince@mplvax.UUCP (Vince Pavlicek) Distribution: na Organization: Marine Physical Laborator of SIO at UCSD Lines: 23 In article <15@drutx.UUCP> slb@drutx.UUCP (Sue Brezden) writes: > >With a lot of red pepper, it is the basis for the sauce on twice >cooked pork. Without the red pepper, it is the sweet in mu shu >pork. I like it in anything! > Use it instead of barbecue sauce on chicken ... out of this world! o o vince pavlicek o development engineer marine physical lab u.c. san diego {inhp4|decvax|akgua|ucbvax|dcdwest}sdcsvax!sdcc3!mplvax!vince -- o o vince pavlicek o development engineer marine physical lab u.c. san diego {inhp4|decvax|akgua|ucbvax|dcdwest}sdcsvax!sdcc3!mplvax!vince