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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Sweet and Sour
Message-ID: <134@drutx.UUCP>
Date: Tue, 7-Jan-86 10:40:24 EST
Article-I.D.: drutx.134
Posted: Tue Jan  7 10:40:24 1986
Date-Received: Wed, 8-Jan-86 08:33:50 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 26


I like to cook Chinese food.

Currently, I am on the prowl for the perfect sweet and sour sauce.  I have 
a recipe from my mother which tastes pretty good, but is rather yellowish 
green, which is a little disconcerting.  I tried the recipe in "Key to Chinese
Cooking" which was supposed to be perfectly balanced, and never fail.  I
found it too sour, and thin (perhaps I did something wrong).

I would be willing to accept pointers to commercial sauces, also.  The LaChoy 
brand is *terrible*--just tastless syrup.  There is one pretty good brand in
our supermarket which is very heavily gingered (lots of chunks of ginger)
but VERY expensive.  (Forget the name--Pei Lei or something.)

Anyway, if anyone knows any good recipes or advice, I'm accepting mail--nad
will summarize for the net.
-- 

                                     Sue Brezden
                                     ihnp4!drutx!slb

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
      To search for perfection is all very well,
      But to look for heaven is to live here in hell.   
                                       --Sting
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