New soy bean crop is in. Time to make thin regular soy sauce called Shoyu, plus a thick sweet soy sauce called ketjap, and koji, and fresh soy milk, and tofu, and miso soup paste, called natto, and whole bean cakes called tempeh. Here is our regular thin soy sauce recipe. Stays fresh three years. Recipe is calibrated to two years’ usage for two people, 4 pint bottles.Correction: the 2022 soy bean brew spoiled inside the glass jar. I will try again when the 2023 soy bean crop is in.

This is my interpretation of the Carolina Gold Barbecue sauce that Cookpad member Jessica Crain puts on her chicken drumsticks. Thank you Jessica.

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

My favorite sauce, a drop or two on fried rice, omelettes, noodles. We make this with regular soy sauce and sugar. Home made, no artificial coloring agents, preservatives, thickening agents added! The flavor is from melting, carmelizing and almost burning half the sugar before adding the other ingredients. Fermented soy sauce stays fresh for at least three years.

The flavors of this fresh achiote paste, adobo sauce and fresh taco sauce are amazing. I use fresh tomato, dried soaked peppers, achiote annatto seeds and vinegar to make achiote paste. This recipe is from mild to spicy, six levels, and two intensities, using the peppers whole or ground and mixed. By adding a tomato and lime juice, I make Mexican Adobo sauce from the paste. I use this Mexican Adobo sauce to marinade meat and cover the meat with sauce to make Al Pastor dishes.Taco sauce also tastes better made fresh from scratch. I use it to make beef, chicken, fish and tofu tacos.

Pesto sauce must have been around for ages, a great way to save summer flavors all year.We use little, so I make it fresh when the basil is growing, 2 tablespoons full, just enough for one meal. Using a mortar and pestle.When the basil is ripe, we make a jar for the winter, using the food processor, and grow new basil indoors for cooking and drying.

Like mock pork skewers, this fragrant snack is street food in Europe and Indonesia, a delicacy, filling because of the creamy coconut peanut sauce. Easy to make at home.Four bamboo skewers per person, four marinaded pork pieces per skewer, 2 ounces, half pound per portion.Serve over fried pork rice with creamy peanut coconut milk sauce.

By making a small quantity of fresh barbecue sauce every time we grill or oven bake, we can taste more freshness and dont have another half empty bottle languishing in the fridge.

The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.#GlobalApron

Family recipe used for any firm fresh steamed or fried vegetables.

The original Lea and Perrins Worcester Recipe ferments tamarind, red onions, garlic and anchovies two years in vats. The anchovies have been pre-salted two years, so fermentation becomes a four year process.I made a knock off sauce with Spanish anchovis paste, Indonesian tamarind and local California ingredients. It is fermenting on my counter, I taste it every few days. I also went out and bought a fresh bottle of original Worcester sauce bottle to compare the flavors. So far, so good.Farmers call taste comparison tests “ cuttings”. We use them to taste and compare food crops from year to year.This home made recipe is coming pretty close to the store bought product.#CA2025

Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.The white sauce is a classic used on lots of other protein rich dishes.#CA2025