Had this epiphany last night when we went to an asian fusion place. The similarities are uncanny
I think I’ll test this thought by using Sweet Baby Ray’s for my stir fry beef tomorrow.
I’ve done similar before. It works far better than it should.
How do you extract just the sweet rays from the babies?
No, you don’t understand. These are merely normal rays being extracted from sweet babies.
Hoisin is bbq sauce, sure. But I don’t see how it’s sweet baby Ray’s in particular.
Plum sauce is made from plums.
Duck sauce is made from ducks.
Hoisen sauce is made from hoisen.
Is that in the plumbus family?
What are you talking about exactly?
They have very a similar flavor, so much so that id say they’re basically interchangeable
Damn, wish I knew that before I went to the store for hoisin sauce a few weeks ago lol
He’s saying they’re very similar basting sauces from distant cultures.
Ah okay, I thought maybe people were eating baby rays (manta, sting, etc …)
I’ve made baby back ribs with hoisin sauce. They were alright, but an actual bbq sauce is much better.
Is hoisin based on apples?
It’s soybean-based
Smokin’ these MEATS
