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<blockquote data-quote="Dannyalcatraz" data-source="post: 5192166" data-attributes="member: 19675">Chinese sausage, huh?&nbsp; I'll keep my eyes open.&nbsp; There's a restaurant in my neighborhood called Uncle Tai's- it used to be located at the Dallas Galleria, but the owner/chef didn't like it there.And he's a real cool guy.&nbsp; He may be able to hook me up.I owe 2 others for that idea.One was a woman who lived with us while her luck was down.&nbsp; She sometimes used it to make a soup of her own, made largely with canned veggies.The other was Emeril.&nbsp; I was watching him and a guest chef on one of his shows make something with &quot;creme fresh&quot; when the guest mentioned that if you don't have that ingredient, melt some vanilla ice cream- its essentially the same!Between seeing it in real life and having that lesson reinforced by a top chef, I've kept my mind open on that since then.In fact, because of those two, I made a similar decision with another recipe.I was making a Beef Stroganoff.&nbsp; The meat was seared and I was starting to add veggies, when I realized that both my onions and my sour cream were bad.I turned down my fire and asked my Mom to watch the pot while I ran to the grocery.&nbsp; Just after I got my keys and wallet, I took a quick look in the 'fridge to see if I needed anything else...and saw a big, unopened container of French Onion dip from a party the weekend before.French Onion dip = Onion + sour cream + other flavorings...I saved myself a trip to the grocery and I don't know how much time by using that dip...and NOBODY knew.&nbsp; The Stroganoff was perfectly fine.</blockquote>

[QUOTE="Dannyalcatraz, post: 5192166, member: 19675"] Chinese sausage, huh? I'll keep my eyes open. There's a restaurant in my neighborhood called Uncle Tai's- it used to be located at the Dallas Galleria, but the owner/chef didn't like it there. And he's a real cool guy. He may be able to hook me up. I owe 2 others for that idea. One was a woman who lived with us while her luck was down. She sometimes used it to make a soup of her own, made largely with canned veggies. The other was Emeril. I was watching him and a guest chef on one of his shows make something with "creme fresh" when the guest mentioned that if you don't have that ingredient, melt some vanilla ice cream- its essentially the same! Between seeing it in real life and having that lesson reinforced by a top chef, I've kept my mind open on that since then. In fact, because of those two, I made a similar decision with another recipe. I was making a Beef Stroganoff. The meat was seared and I was starting to add veggies, when I realized that both my onions and my sour cream were bad. I turned down my fire and asked my Mom to watch the pot while I ran to the grocery. Just after I got my keys and wallet, I took a quick look in the 'fridge to see if I needed anything else...and saw a big, unopened container of French Onion dip from a party the weekend before. French Onion dip = Onion + sour cream + other flavorings... I saved myself a trip to the grocery and I don't know how much time by using that dip...and NOBODY knew. The Stroganoff was perfectly fine. [/QUOTE]

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