Worcestershire Sauces?

[Michel Boucher]

I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.

Anybody know of a brand that meets that requirement, or even
better, a recipe?

Yes, I know that bottled Worcestershire sauce ferments for two
years.

[A Moose in Love]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.
--
If this is going to be a Christian nation that doesn t
help the poor, either we ve got to pretend that Jesus
was just as selfish as we are, or we ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don t
want to do it.
                        Stephen Colbert (via videcormeum)

When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy. Does it contain
onions and garlic? I don't know. I've googled briefly, but could not
find a list of ingredients. I'm sure the ingredients are on the side
of the bottle. If you can't find it at your supermarket, a Euro-deli
might have it. Maggi makes other stuff, but I'm talking about the
stuff in the bottle.

[Michel Boucher]

A Moose in Love <***@gmail.com> wrote in
news:da9f6ae6-3995-49e1-a853-

Post by A Moose in Love
When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy.

I looked through a number of sites and couldn't find a list of
ingredients. That in itself is suspicious.

[Matthias Czech]

Post by Michel Boucher

Post by A Moose in Love
When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy.

I looked through a number of sites and couldn't find a list of
ingredients. That in itself is suspicious.

http://www.elmejornido.com/en/maggi/products/seasonings/seasoning-sauce

[Michel Boucher]

Post by Matthias Czech
http://www.elmejornido.com/en/maggi/products/seasonings/seasoni
ng-sauce

Hmmm...contains disodium inosinate and disodium guanylate neither
of which is necessary.

--------------

Disodium inosinate is used as a flavor enhancer, in synergy with
monosodium glutamate (MSG) to provide the umami taste. It is
often added to foods in conjunction with disodium guanylate; the
combination is known as disodium 5'-ribonucleotides.

As a relatively expensive product, disodium inosinate is usually
not used independently of glutamic acid; if disodium inosinate is
present in a list of ingredients, but MSG does not appear to be,
it is possible that glutamic acid is provided as part of another
ingredient or is naturally occurring in another ingredient like
tomatoes, Parmesan cheese or yeast extract.
[edit]Origin

Disodium inosinate is generally produced from meat or from fish.
Alternately, it may be produced from tapioca starch without any
animal products involved in the production. Therefore, disodium
inosinate may not be suitable for vegans and vegetarians, and in
most cases not suitable for Jews and Muslims, depending on the
origin of the product. Only the producer can provide information
on the origin.

Conclusion: origin dubious at best

--------------

Disodium guanylate, also known as sodium 5'-guanylate and
disodium 5'-guanylate, is a natural disodium salt of the flavor
enhancer guanosine monophosphate (GMP). Disodium guanylate is a
food additive with the E number E627.[1] It is commonly used in
conjunction with glutamic acid (monosodium glutamate, MSG).

As it is a fairly expensive additive, it is not used
independently of glutamic acid; if disodium guanylate is present
in a list of ingredients but MSG does not appear to be, it is
likely that glutamic acid is provided as part of another
ingredient such as a processed soy protein complex. It is often
added to foods in conjunction with disodium inosinate; the
combination is known as disodium 5'-ribonucleotides.

Disodium guanylate is produced from dried fish or dried seaweed
and is often added to instant noodles, potato chips and other
snacks, savoury rice, tinned vegetables, cured meats, and
packaged soup.

Conclusion: Maggi sauce needs two flavour enhancers??? I'm
betting the original sauce had no such additives and yet was good
enough to find a place in the food market.

On the plus side, no MSG, on the down side, who knows what this
crap does...

[Sqwertz]

Post by Matthias Czech

Post by Michel Boucher

Post by A Moose in Love
When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy.

I looked through a number of sites and couldn't find a list of
ingredients. That in itself is suspicious.

http://www.elmejornido.com/en/maggi/products/seasonings/seasoning-sauce

The ingredient list varies drastically by country. But the ones found
in the US and SE Asia are most hydrolyzed soy and wheat (I take back
"corn") protein.

The ingredient list above would seem to be specific to the Mexican
version.

-sw

[Doug Freyburger]

Post by Sqwertz
The ingredient list varies drastically by country. But the ones found
in the US and SE Asia are most hydrolyzed soy and wheat (I take back
"corn") protein.

The ingredient list of Maggi Sauce also varies year to year. Around ten
years ago I started using it semi-regularly because it had corn not
wheat. The list of ingredients on the label changes every so often. I
don't know if they tinker with the recipe or if the labelling
regulations change so they use differing verbiage.

[Michel Boucher]

Post by Doug Freyburger
The ingredient list of Maggi Sauce also varies year to year.
Around ten years ago I started using it semi-regularly because
it had corn not wheat. The list of ingredients on the label
changes every so often. I don't know if they tinker with the
recipe or if the labelling regulations change so they use
differing verbiage.

This is a blog talking about ten different Maggi sauces, one per
country. Not an unusual practice. Coca-Cola has been known to
adjust its recipe to local tastes.

[Sqwertz]

Post by Doug Freyburger

Post by Sqwertz
The ingredient list varies drastically by country. But the ones found
in the US and SE Asia are most hydrolyzed soy and wheat (I take back
"corn") protein.

The ingredient list of Maggi Sauce also varies year to year. Around ten
years ago I started using it semi-regularly because it had corn not
wheat. The list of ingredients on the label changes every so often.

I thought it used to be corn rather than wheat. I've never bought nor
used any, but I'm a good label reader.

I suspect it really doesn't matter where your hydrolyzed protein comes
from, tastetwise (and probably allergenwise)

-sw

[Sqwertz]

Post by A Moose in Love
When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy. Does it contain
onions and garlic? I don't know. I've googled briefly, but could not
find a list of ingredients.

Maggi (Chun King and La Choy soy sauces) are all just hydrolyzed
vegetable protein (usually soy and corn). Probably no onions or
garlic, but I wouldn't put it up against Worcestershire.

-sw

[Steve Pope]

Post by A Moose in Love
When I was a kid, a condiment on the table was 'Maggi'. It is
something like soy sauce, but doesn't contain soy. Does it contain
onions and garlic? I don't know. I've googled briefly, but could not
find a list of ingredients.

It may vary by market, but the stuff around here has as ingredients
hydrolysed wheat protein and caramel color. It is usually labeled
in Spanish and English. I believe it was Serene who suggested
using it for to add coloring to a quick gravy, which I have done -- due
to the caramel coloring, it adds more color, relative to amount of
saltiness, than something like soy sauce, tamari, or Bragg's.

It is useful, and I do keep it on hand, but if one were to choose
just one form of hydrolysed vegetable protein to have on hand
I would probably pick a tamari.

Steve

[Sqwertz]

Post by Steve Pope
It is useful, and I do keep it on hand, but if one were to choose
just one form of hydrolysed vegetable protein to have on hand
I would probably pick a tamari.

Tamari should *always* be naturally brewed soy sauce. Whereas cheaper
soy sauces (La Choy and Chun King, especially) may be hydrolyzed
veggie protein or some other form of soy sauce (including that made
from human and non-human hair).

-sw

[sf]

Post by Steve Pope
Serene who suggested
using it for to add coloring to a quick gravy, which I have done -- due
to the caramel coloring, it adds more color, relative to amount of
saltiness, than something like soy sauce, tamari, or Bragg's.

Maybe you finally listened to Serene, but I've been saying it for so
long, I've given up saying it and the flavor is nothing like soy,
tamari, Bragg's or Maggi. It has it's own unique flavor that is
wonderful. Just don't overdo it. Use drops, not fractions of cups.

[Steve Pope]

Post by sf

Post by Steve Pope
Serene who suggested
using it for to add coloring to a quick gravy, which I have done -- due
to the caramel coloring, it adds more color, relative to amount of
saltiness, than something like soy sauce, tamari, or Bragg's.

Maybe you finally listened to Serene, but I've been saying it for so
long, I've given up saying it and the flavor is nothing like soy,
tamari, Bragg's or Maggi. It has it's own unique flavor that is
wonderful. Just don't overdo it. Use drops, not fractions of cups.

Sure, I remember you discussing Maggi as well. Serene, IIRC, mentioned
it specifically in a reply to a query I made about preparing vegan gravies.

I speculate that most of the flavor difference between Maggi and other
HVP's is probably attributable to the caramel.

Steve

[sf]

On Mon, 10 Oct 2011 09:17:03 -0500, Michel Boucher

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

Have you tried soy sauce or Maggi? It would help if you said what you
wanted to do with it.

[Nancy2]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.
--

I have used something in a bottle, called "Allegro," or "Allegra." I
don't know what's in it, but it's a good marinade.

N.

[Michel Boucher]

Post by Nancy2
I have used something in a bottle, called "Allegro," or
"Allegra." I don't know what's in it, but it's a good
marinade.

Allegro. Most of these have one or the other onion or garlic and
some even have sulfites added (to preserve colour!).

[Sqwertz]

Post by Nancy2

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

I have used something in a bottle, called "Allegro," or "Allegra." I
don't know what's in it, but it's a good marinade.

Allegro. Several versions, but the original contains dried garlic.
I've seen that stuff but have never tried it. It's advertised as a
marinade rather than a sauce.

-sw

[spamtrap1888]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

Wikip suggests two Japanese sauces were based on Worcestershire,
tonkatsu sauce and usuta sosu. Both of these should be available free
of onion and garlic. Try an Asian grocery.

[Michel Boucher]

Post by spamtrap1888
Wikip suggests two Japanese sauces were based on
Worcestershire, tonkatsu sauce and usuta sosu. Both of these
should be available free of onion and garlic. Try an Asian
grocery.

Katsu sauce is made with Worcestershire sauce and garlic (plus
ketchup, sake, mirin and other ingredients).

Usuta sosu is Japanese for Worcestershire sauce.

[spamtrap1888]

Post by Michel Boucher

Post by spamtrap1888
Wikip suggests two Japanese sauces were based on
Worcestershire, tonkatsu sauce and usuta sosu. Both of these
should be available free of onion and garlic. Try an Asian
grocery.

Katsu sauce is made with Worcestershire sauce and garlic (plus
ketchup, sake, mirin and other ingredients).
Usuta sosu is Japanese for Worcestershire sauce.

They are like Worcestershire sauce but typically do not contain onions
or garlic.

Wasn't that what you asked for?

Boucher is proof that a little learning is a dangerous thing.

[Michel Boucher]

Post by spamtrap1888
They are like Worcestershire sauce but typically do not
contain onions or garlic.

I can't find a list of ingredients so it's impossible to say if it
fits. They could have MSG or any other thing my daughter is
sensitive to.

Post by spamtrap1888
Wasn't that what you asked for?

Maybe, maybe not. I need more information and it hard to come by.

Post by spamtrap1888
Boucher is proof that a little learning is a dangerous thing.

What the fuck does that mean? Were you feeling hard done by,
perhaps?

[tutall]

Post by spamtrap1888
Boucher is proof that a little learning is a dangerous thing.

What the fuck does that mean?  Were you feeling hard done by,
perhaps?

It means that you appear to have asked a question with the purpose of
nitpicking peoples replies, as that's all you've done so far.

No "thanks for the suggestion, it merits a look-see", just "this idea
sucks because I can't find information for it online".

[Michel Boucher]

Post by tutall

What the fuck does that mean? ÿWere you feeling hard done by,
perhaps?

It means that you appear to have asked a question with the
purpose of nitpicking peoples replies, as that's all you've
done so far.
No "thanks for the suggestion, it merits a look-see", just
"this idea sucks because I can't find information for it
online".

Well, if it doesn't merit a look-see, why should I pretend it does?
If it did, I would say so (in fact I already have). We're all
adults here. No need for mollycoddling.

[Dave Smith]

Post by Michel Boucher

Post by spamtrap1888
Wikip suggests two Japanese sauces were based on
Worcestershire, tonkatsu sauce and usuta sosu. Both of these
should be available free of onion and garlic. Try an Asian
grocery.

Katsu sauce is made with Worcestershire sauce and garlic (plus
ketchup, sake, mirin and other ingredients).
Usuta sosu is Japanese for Worcestershire sauce.

The Ebonics word for Worcestershire sauace is whatsdisheresauce.

[Michel Boucher]

Post by spamtrap1888
Try an Asian grocery.

I have a surfeit of these in the neighbourhood.

One thing I did come across, but no list of ingredients, is
something called Henderson's Relish which is apparently suitable
for vegetarians and vegans. There is no list of ingredients on the
website, however.

[spamtrap1888]

Post by Michel Boucher

Post by spamtrap1888
Try an Asian grocery.

I have a surfeit of these in the neighbourhood.
One thing I did come across, but no list of ingredients, is
something called Henderson's Relish which is apparently suitable
for vegetarians and vegans.  There is no list of ingredients on the
website, however.

Get off your ass, go to the store, and read some labels.

[Michel Boucher]

Post by spamtrap1888

Post by Michel Boucher
One thing I did come across, but no list of ingredients, is
something called Henderson's Relish which is apparently
suitable for vegetarians and vegans. ÿThere is no list of
ingredients on the website, however.

Get off your ass, go to the store, and read some labels.

The stores are closed today, you dimwit. It's Thanksgiving!

[Julie Bove]

Post by Michel Boucher

Post by spamtrap1888

Post by Michel Boucher
One thing I did come across, but no list of ingredients, is
something called Henderson's Relish which is apparently
suitable for vegetarians and vegans. ÿThere is no list of
ingredients on the website, however.

Get off your ass, go to the store, and read some labels.

The stores are closed today, you dimwit. It's Thanksgiving!

Then I presume you couldn't go out and buy it today either. Huh!

[Michel Boucher]

Post by Julie Bove

Post by Michel Boucher

Post by spamtrap1888
Get off your ass, go to the store, and read some labels.

The stores are closed today, you dimwit. It's Thanksgiving!

Then I presume you couldn't go out and buy it today either.
Huh!

There you go. As to where Henderson's relish would be sold here in
Canada, not a clue. Their website is mum on that as well. I do
however have a friend who goes to England twice a year so he could
bring some back in the New Year. I'll have to remember to ask him.

[Michel Boucher]

Post by spamtrap1888
Wikip suggests two Japanese sauces were based on
Worcestershire, tonkatsu sauce and usuta sosu. Both of these
should be available free of onion and garlic. Try an Asian
grocery.

Bull-Dog brand tonkatsu sauce contains onion. So much for that
theory.

"Bulldog is a very popular brand throughout Japan, and we are
proud to offer this product. It's wonderful with not only fried
pork but all kinds of dishes, including a dip for fruits and
vegetables. Ingredients: Water, Sugar, High Fructose Corn Syrup,
Distilled Vinegar, Apple, Salt, Tomato, Hydrolyzed Vegetable
Protein (Contains Soy), Cornstarch, Prune, Carrot, Spices,
Caramel Coloring, Onion."

http://importfood.com/sabd1001.html

Golden Mountain seasoning sauce is fairly promising -

Ingredients: Soya bean sauce, water, sugar, salt, food enhancer
0.02%.

Not sure about that food enhancer...probably MSG.

http://importfood.com/sagm0705.html

[Sqwertz]

Post by spamtrap1888

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

Wikip suggests two Japanese sauces were based on Worcestershire,
tonkatsu sauce and usuta sosu. Both of these should be available free
of onion and garlic. Try an Asian grocery.

Kikkoman brand contains garlic and onion. The second most popular
tonkatsu contains onion.

-sw

[dsi1]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

I'd use a mixture of soy sauce, mustard, and vinegar.

[Michel Boucher]

Post by dsi1
I'd use a mixture of soy sauce, mustard, and vinegar.

That actually sounds like a good idea, for a change ;-)

[Pico Rico]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.

why don't you just look for some of the marinade recipes you can find on the
web, and delete any onion or garlic? Or just use the ones that don't call
for any onion or garlic? I guess I don't understand the question - not all
marinades call for Worcestershire sauce.

[Michel Boucher]

Post by Pico Rico
I guess
I don't understand the question - not all marinades call for
Worcestershire sauce.

My question was regarding Worcestershire sauce which I use as an
ingredient in steak marinade (W Sauce, Teriyaki and crushed garlic)
but which my daughter cannot eat. I'll be visiting her in about
three weeks and I'd like a reasonable substitute before then,
something she would be able to make herself after I leave. I have
a recipe for Teriyaki that uses sake and no onion or garlic.

[Pico Rico]

Post by Michel Boucher

Post by Pico Rico
I guess
I don't understand the question - not all marinades call for
Worcestershire sauce.

My question was regarding Worcestershire sauce which I use as an
ingredient in steak marinade (W Sauce, Teriyaki and crushed garlic)
but which my daughter cannot eat. I'll be visiting her in about
three weeks and I'd like a reasonable substitute before then,
something she would be able to make herself after I leave. I have
a recipe for Teriyaki that uses sake and no onion or garlic.

There are at least several recipes for home made Worcestershire sauce on the
web. Make one of those and omit the onion and garlic.

[chizcurlz]

What are you going to marinate anyways? Well, here are some things tha
I use whenever I'm short of things like oyster sauce or garlics o
onions:

any of the combination
soy sauce and vinegar
soy sauce, vinegar and sugar
beer and soy sauce
plain salt and peppe


--
chizcurlz

[Pico Rico]

What are you going to marinate anyways? Well, here are some things that
I use whenever I'm short of things like oyster sauce or garlics or
any of the combination
soy sauce and vinegar
soy sauce, vinegar and sugar
beer and soy sauce
plain salt and pepper

I wouldn't even think of marinating beef in soy sauce. makes it taste like
beef
jerky.

[Michel Boucher]

Post by chizcurlz
What are you going to marinate anyways? Well, here are some
things that I use whenever I'm short of things like oyster
any of the combination
soy sauce and vinegar
soy sauce, vinegar and sugar
beer and soy sauce
plain salt and pepper

Thanks. These are all useful suggestions.

[Doug Freyburger]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.

Unfortunately its ingredients are a trade secret or simply very hard to
find. Plus any substitute/immitation recipe I've ever seen has a ton of
different ingredients. Better I think to go with other sauces of
similar color and saltiness.

Folks have mentioned soy and Maggi sauces. Tamari is usually soy only
soy sauce so it might work.

Consider "Bragg's Liquid Aminos". It's soy based and has fewer other
ingredients.

Consider sherry wine and/or wine vinegar diluted with water. It works
great as a marinate and does not add as much salt. Add salt to
compensate. For darker color add some molasses.

[Sqwertz]

Post by Doug Freyburger
Unfortunately its ingredients are a trade secret or simply very hard to
find. Plus any substitute/immitation recipe I've ever seen has a ton of
different ingredients. Better I think to go with other sauces of
similar color and saltiness.
Folks have mentioned soy and Maggi sauces. Tamari is usually soy only
soy sauce so it might work.
Consider "Bragg's Liquid Aminos". It's soy based and has fewer other
ingredients.
Consider sherry wine and/or wine vinegar diluted with water. It works
great as a marinate and does not add as much salt. Add salt to
compensate. For darker color add some molasses.

I suspect the garlic and onion in the small quantities in which they
exist in Worcestershire sauce are for all intents and purposes
denatured by the time it hits the shelves. I would extremely surprised
if anybody had verified allergic reaction for L&P worcestershire due
to those two ingredients.

-sw

[Michel Boucher]

Post by Sqwertz
I suspect the garlic and onion in the small quantities in
which they exist in Worcestershire sauce are for all intents
and purposes denatured by the time it hits the shelves. I
would extremely surprised if anybody had verified allergic
reaction for L&P worcestershire due to those two ingredients.

But someone for whom onions and garlic are a source of violent
migraines might prefer caution to carefree abandon.

[James Silverton]

Post by Michel Boucher

Post by Sqwertz
I suspect the garlic and onion in the small quantities in
which they exist in Worcestershire sauce are for all intents
and purposes denatured by the time it hits the shelves. I
would extremely surprised if anybody had verified allergic
reaction for L&P worcestershire due to those two ingredients.

But someone for whom onions and garlic are a source of violent
migraines might prefer caution to carefree abandon.

Practically all "worcestershire" sauces seem to list garlic or onion as
ingredients, rather low down on the list but still there. I have seen
some Teryaki sauces that don't but most do have at least dried garlic.
Perhaps Ponzu sauce (soy plus citrus) might be worth a try. I had
thought that Katsu sauces might be a possibility but they incorporate
Worcestershire even if it is only one ingredient.

[Sqwertz]

Post by Michel Boucher

Post by Sqwertz
I suspect the garlic and onion in the small quantities in
which they exist in Worcestershire sauce are for all intents
and purposes denatured by the time it hits the shelves. I
would extremely surprised if anybody had verified allergic
reaction for L&P worcestershire due to those two ingredients.

But someone for whom onions and garlic are a source of violent
migraines might prefer caution to carefree abandon.

It's all in their head. Why is it our problem to search out a
substitute for your defective daughter? You're nobody here anyway.
nothing but an OT poster and troll baiter.

-sw

[Sqwertz]

Post by Sqwertz

Post by Michel Boucher

Post by Sqwertz
I suspect the garlic and onion in the small quantities in
which they exist in Worcestershire sauce are for all intents
and purposes denatured by the time it hits the shelves. I
would extremely surprised if anybody had verified allergic
reaction for L&P worcestershire due to those two ingredients.

But someone for whom onions and garlic are a source of violent
migraines might prefer caution to carefree abandon.

It's all in their head. Why is it our problem to search out a
substitute for your defective daughter? You're nobody here anyway.
nothing but an OT poster and troll baiter.

Reply not for James, I was piggybacking due to well-deserved killfile
but forgot to snip James name (don't have a cow).

-sw

[Pico Rico]

Post by Sqwertz

Post by Sqwertz

Post by Michel Boucher

Post by Sqwertz
I suspect the garlic and onion in the small quantities in
which they exist in Worcestershire sauce are for all intents
and purposes denatured by the time it hits the shelves. I
would extremely surprised if anybody had verified allergic
reaction for L&P worcestershire due to those two ingredients.

But someone for whom onions and garlic are a source of violent
migraines might prefer caution to carefree abandon.

It's all in their head. Why is it our problem to search out a
substitute for your defective daughter? You're nobody here anyway.
nothing but an OT poster and troll baiter.

Reply not for James, I was piggybacking due to well-deserved killfile
but forgot to snip James name (don't have a cow).

either way, you are a dope. It is not "our problem" if you choose not to
participate. Just keep quiet.

[Michel Boucher]

Post by Pico Rico

Post by Sqwertz

Post by Sqwertz

Post by Michel Boucher
But someone for whom onions and garlic are a source of
violent migraines might prefer caution to carefree
abandon.

It's all in their head. Why is it our problem to search out
a substitute for your defective daughter? You're nobody
here anyway. nothing but an OT poster and troll baiter.

Reply not for James, I was piggybacking due to well-deserved
killfile but forgot to snip James name (don't have a cow).

either way, you are a dope. It is not "our problem" if you
choose not to participate. Just keep quiet.

He will be quiet from now on.

[Pico Rico]

Post by Michel Boucher

Post by Pico Rico

Post by Sqwertz

Post by Sqwertz

Post by Michel Boucher
But someone for whom onions and garlic are a source of
violent migraines might prefer caution to carefree
abandon.

It's all in their head. Why is it our problem to search out
a substitute for your defective daughter? You're nobody
here anyway. nothing but an OT poster and troll baiter.

Reply not for James, I was piggybacking due to well-deserved
killfile but forgot to snip James name (don't have a cow).

either way, you are a dope. It is not "our problem" if you
choose not to participate. Just keep quiet.

He will be quiet from now on.

if only.

[Kswck]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.
--
Is that JUST onions and garlic or anything from the Allium family(leeks,
chives, etc)?

[Michel Boucher]

Post by Michel Boucher
Is that JUST onions and garlic or anything from the Allium
family(leeks, chives, etc)?

Yes, leeks as well, and probably chives. But there are other
considerations aside from onions and its relatives, like sulfites
and any products derived from algae, like MSG and carageenan.

[Kswck]

Post by Michel Boucher
I'm looking for a substitute to add to marinades as my daughter
cannot ingest onions or garlic.
Anybody know of a brand that meets that requirement, or even
better, a recipe?
Yes, I know that bottled Worcestershire sauce ferments for two
years.
--
Is that JUST onions and garlic or anything from the Allium family(leeks,
chives, etc)?

Try soy sauce or make your own teriyaki.


* Exported from MasterCook *

Marinade: Teriyaki

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dark soy sauce
1/4 cup saki
2 tblsp Mirin
1 tblsp white sugar

Combine all over medium heat till sugar is disolved.

- - - - - - - - - - - - - - - - - - -

[Michel Boucher]

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.

Read more: http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r

I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

[Jean B.]

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more: http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

True. You really have to hunt for good old-fashioned mirin. I am
ashamed to say how many years I bought Kikkoman without looking at
the label, but I have been in recovery for quite a few years now.

[sf]

Post by Jean B.

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more: http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

True. You really have to hunt for good old-fashioned mirin. I am
ashamed to say how many years I bought Kikkoman without looking at
the label, but I have been in recovery for quite a few years now.

I thought mirin was a wine... like sake, but not as harsh. Why would
soy sauce be considered a substitute?

[Jean B.]

Post by sf

Post by Jean B.

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more: http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

True. You really have to hunt for good old-fashioned mirin. I am
ashamed to say how many years I bought Kikkoman without looking at
the label, but I have been in recovery for quite a few years now.

I thought mirin was a wine... like sake, but not as harsh. Why would
soy sauce be considered a substitute?

I was speaking of Kikkoman mirin.

[sf]

Post by Jean B.

Post by sf

Post by Jean B.

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more: http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

True. You really have to hunt for good old-fashioned mirin. I am
ashamed to say how many years I bought Kikkoman without looking at
the label, but I have been in recovery for quite a few years now.

I thought mirin was a wine... like sake, but not as harsh. Why would
soy sauce be considered a substitute?

I was speaking of Kikkoman mirin.

aha. I didn't even know Kikkoman had that product. It seems I ignore
everything they make.

[spamtrap1888]

Post by Jean B.

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more:http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

True.  You really have to hunt for good old-fashioned mirin.  I am
ashamed to say how many years I bought Kikkoman without looking at
the label, but I have been in recovery for quite a few years now.

I thought mirin was a wine... like sake, but not as harsh.  Why would
soy sauce be considered a substitute?

I was speaking of Kikkoman mirin.

aha.  I didn't even know Kikkoman had that product.  It seems I ignore
everything they make.

Thinking of Takara Sake: Have you ever taken the Sho Chiku Bai tour?
It's right by the west Berkeley 4th Street shopping strip. The tour is
self-guided, on demand, and ends with a tasting for a fee. I can't
remember if you can taste their mirin or not.

If you want to make a tasting day of it, in the late afternoon Trumer
Pils offers a tour, with a free tasting.

[sf]

On Mon, 17 Oct 2011 12:43:54 -0700 (PDT), spamtrap1888

Post by spamtrap1888
Thinking of Takara Sake: Have you ever taken the Sho Chiku Bai tour?
It's right by the west Berkeley 4th Street shopping strip. The tour is
self-guided, on demand, and ends with a tasting for a fee. I can't
remember if you can taste their mirin or not.

I've wanted to do that for decades, but we don't go to Berkeley with
that in mind and never have the time to do it. The fact that I don't
like sake may factor into it. I have a friend who lives over there
and am planning to visit sometime soon. I want to try Phil's Sliders
(better be worth it)... maybe I should add the Sake factory to the
to-do list. She's Japanese, but she doesn't drink. I wonder if she'd
be interested?

Post by spamtrap1888
If you want to make a tasting day of it, in the late afternoon Trumer
Pils offers a tour, with a free tasting.

Is that a beer? I'm ashamed to admit I've never even taken a tour of
the Anchor Steam brewery. I'm not much of a beer drinker.

[spamtrap1888]

Post by Michel Boucher

Mirin

Japanese mirin is the real thing but the majority of mirin made in
North America is artifically created from glucose syrup, water,
alcohol, rice, corn syrup and salt with alcohol levels of around 8
percent.
Read more:http://www.livestrong.com/article/443789-ingredients-in-
mirin/#ixzz1aVlZxd8r
I'll look for Japanese mirin at the "Asian grocery" [sic] as soon
as I have some spare time to "[g]et off [my] ass, go to the store,
and read some labels" (tm applied for by Spamtrap).

Boucher's very credulous, so reading labels should be a help for him.
The links that his cited link relies on disagrees with the points it
makes, namely that hon mirin is 13-14% alcohol, not 20%

I haven't seen a pie chart of sake produced in North America. I do
know that Takara Sake, of Japan and Berkeley, makes sake with 15%
alcohol and mirin (brewed, naturally sweet) at 12%. They do sell an
alcohol-free version for fast food restaurants (18 liter Bag in Box).

[Michel Boucher]

Post by spamtrap1888
Boucher's very credulous, so reading labels should be a help
for him. The links that his cited link relies on disagrees
with the points it makes, namely that hon mirin is 13-14%
alcohol, not 20%

Do you think I can't read this? You are being deliberately rude so
I'm sure you won't mind if I killfile you.

[spamtrap1888]

Post by spamtrap1888
Boucher's very credulous, so reading labels should be a help
for him. The links that his cited link relies on disagrees
with the points it makes, namely that hon mirin is 13-14%
alcohol, not 20%

Do you think I can't read this?  You are being deliberately rude so
I'm sure you won't mind if I killfile you.

If you consider "livestrong.com" to be authoritative, you need to
accept my help and not reject it.