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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3791.0. "Hot & Spicy Duck Sauce" by NETRIX::michaud (Jeff Michaud, DECnet/OSI) Wed Apr 28 1993 02:08

	I've just recently run out of my last jar of Hot & Spicy
	Duck Sauce, so I went back to Purity (Nashua) and guess
	what, they no longer carry it!

	So I tried calling several other supermarkets in the area,
	and Sams club, but no one seems to sell a spiced up duck
	sauce, only plain old duck sauce (and at outragous prices to boot).

	What I was buying was "Gold's, Soo Moy Jung, Szechuan Style,
	Hot & Spicy Duck Sauce", 40 ounce jar.  This cost only about
	$3-4 I believe.  Does anyone know anyplace selling this, or
	any other hot & spicy duck sauce?  Does anyone have an
	address and/or telephone number for "Gold's" (they also
	make a horse radish)?

	I know this is a long shot, but worth a try.  Thanks in advance!

T.R	Title	User	Personal Name	Date	Lines
3791.1		ADSERV::PW::WINALSKI	Careful with that AXP, Eugene	`Wed Apr 28 1993 12:46`	4
	You might try mixing horseradish with normal duck sauce. That's very likely what Gold's sauce is/was. --PSW
3791.2	Do they really make it out of horses?	NETRIX::michaud	Jeff Michaud, DECnet/OSI	`Wed Apr 28 1993 13:30`	11
	Horse Radish, yuk :-)) Here's the "Contains:" list: Peaches and/or apricots, sugar, water, Passover vinegar, salt, vegatable stabilizer, crushed red pepper and spices. The veg. stabilizer whatever it is really worked! This stuff didn't require refridgeration, and it kept forever even after being opened. Guess you're right though, looks like I'm going to have to make due spicing up normal duck sauce (lazy me)....
3791.3	Is there a local Stop and Shop or Star?	TNPUBS::J_GOLDSTEIN	Always curious	`Wed Apr 28 1993 14:46`	4
	mmmmmm. I love Gold's sauces. In central MA, I've seen it in Stop and Shop and in Star Market, I think. joan
3791.4		FRSBEE::DREYER	It's almost gone!!	`Wed Apr 28 1993 15:05`	5
	I like to mix the hot Chinese mustard with my duck sauce to make it hot'n spicy. Does the trick for me. Now I'll have to look for the one mentioned in this note though! Laura
3791.5		WMOIS::BELLETETE	Searching for a Black Flamingo	`Wed Apr 28 1993 17:41`	1
	How about a Joyce Chen's store or other oriental type market?
3791.6		ADSERV::PW::WINALSKI	Careful with that AXP, Eugene	`Thu Apr 29 1993 15:46`	10
	RE: .2 What you may have there is Chinese plum sauce, which is the original prototype that the Americanized "duck sauce" is derived from. Plum sauce is much spicier and more flavorful, and the ingredients are more or less what you stated (plums instead of apricots, of course). If China Bowl do a plum sauce, you may be able to find it in general supermarkets. If not, Joyce Chen's and other Chinese markets carry it. I like Koon Chun brand. --PSW
3791.7	chinese plum = tamarind?	ENABLE::glantz	Mike @TAY 227-4299 TP Eng Littleton	`Thu Apr 29 1993 16:47`	12
	A question on Chinese plums: When we were kids growing up in Hawaii, we used to eat for a snack something called "wa mui" or "lee hing mui", which listed "dried salted plum pits" as the ingredients. I later recognized this flavor when I was given a tamarind to taste. A tamarind is a fruit with a unique, spicy flavor common to Chinese and Thai cooking. Since then, several Chinese dishes I've had which were described as being made with Chinese plums were clearly recognizable as having been made with tamarinds. So are Chinese plums really tamarinds? And, if so, how are tamarinds related to western plums, if at all?