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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