The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Which Tamirand Form To Use In BBQ Sauces?

Author Message
DawnT

  • Total Posts: 1286
  • Joined: 11/29/2005
  • Location: South FL
Which Tamirand Form To Use In BBQ Sauces? Thu, 07/14/11 1:10 PM (permalink)
I see that a lot of sauces use tamirand as one of the ingredients. Looking over recipes on the net, the form used is a bit confusing. There's several kinds of pastes,juices,concentrates, pulp,extract, puree, frozen pulp that apparently is seedless and much like a puree, and some kind of brick form that needs to be soaked. For incorporation into a BBQ sauce, is there a standard that's used when it's called for in a recipe? Even in the paste form that I understand is like molasses, there are different types sold in asian markets.
 
 
#1
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com