Originally Posted by
gaobest
One new idea about that sauce in the Chinese tamale - is it black vinegar??
For that? I usually go dark (mushroom) soy sauce or light soy if I have a salt craving. I think I've tried with Maggie seasoning but didn't care for it. You could probably use black vinegar (I'm assuming you're not talking about balsamic but the coarse black vinegar you get in those imitation earthenware jars)... If the places near you are really using fat back, it would help cut through the richness.
Originally Posted by
ILuvParis
I'm a fan of fresh guacamole. I like just a touch of lime. When it's really limey, I assume it's old.
Any citric acid should work. I usually use a bit of lemon or lime depending on what I have on hand. That said, I usually make smaller batches or I might have all the ingredients ready except for the avocado and mix a batch right then...if you want the stuff to mix and mellow, make half about an hour before and then the second half just before the party starts.