Garlic

[kavaris]

@Elliott Alright, i ended up buying this: It was a last second diversion, and funny because, we want from tlkin bout garlic, to fish sauce, To me sayin , 'Oh that dark sugar looks good (its xtra extra extra dark, but it might give off more like a graham cracker thing... or maybe thats wat ive been missing, i dont know yet...)

p.s. the way i describe it in my head, is like choc bean and chicken soup, but i didnt wanna say the word chicken cause theres no chicken flavor im tasting, nor any bouillon or the other stuff thats like bouillon. Its jus like a sweet bean from another planet met a chicken soup for the soul, but w/ a slight fish 🐟

Edited Monday at 09:32 PM by kavaris

[kavaris]

I feel like i still wanna try something in the bean department. Anyone try this douchi before?

[Bjorn K Holmstrom]

I've only tried japanese fermented beans, natto. Was peculiar for sure.

[kavaris]

37 minutes ago, Bjorn K Holmstrom said:

I've only tried japanese fermented beans, natto. Was peculiar for sure.

oooo okay. That helps alot.

I believe, atleast a large part of me now belirve its soy beans that i need, or atleast im over half percent sure that theres a soy bean flavor out there that im chasing ~ whereas, things like fermented beans, chinese black beans, etc, thats prolly a totally diff story (i dont even like beans outside of soy beans usually)

Today i was experimenting w/ one of these first things i ever bought called Kimlan soy paste, And, within said experiment i tasted something that, to me, reminded me of wat im now calling "rich soybean". Granted i had mixed several things together, to try to really accentuate the appealing side to it, nevertheless, for sure, i feel that its more of like, finding "the magical soy bean" sauce.... Alongside probably any oyster sauce... ive tried many, and it turns out, or atleast i now belirve, its really the soybean that i really desire. What that means, i dont kniw, but i feel thats what im lead to after 10+ years of experimenting - Not that i have lots of money to keep trying one thing after another, but i think thats what it comes down to...

There is also things like soy protein powder, but iuno like, how diff that would be from cornstarch and things like this. I mean, apart of me just wants to take a bunch of soybeans and grind em down, like... Okay, lol, srry, thats all.

Edited 12 hours ago by kavaris

[kavaris]

Tamari was on sale for like 2 or 3 dollars, so i took it as a sign, i said fk it, lemme see what its about... I just made chicken, prepping pan, tiny amt o water (dont care if its thick or not, jus goin for flavor flave) simmer w/ a little brown sugar, avocado oil, couple pours of the slightly less~intense garlic mix, (garluc, vinegar, oil, kimlan, touch of cornstarch -mix, cause i said fk it, etc), the chicken,, Tamari (a little), Oyster sauce (doesnt matter which brand, as itll be buried), etc, and BLAM... was that it?

No not quite, i mean... i liked the tamari... it tastes like... well it tastes like really good soy sauce. But its got a touch of what kimlan has, but just a touch, like, i mean... heck, i dont know, and i think ill have to hold my hat up and resign now.

Dont get me wrong, like i said, tamari is good, its jus somehow wasnt enough soybean or something, like... wrap your head around it, i jus dont know atm... its beyond me.

Edited 5 hours ago by kavaris