Great flavor, but I based on other reviews I was expecting finger lickin' sauce. I marinated them in the "stuff" for a few hours, having taken other reviewers suggestions and stabbing the meat all over with fork so it would infuse. That definitely happened, but there wasn't any "sauciness". Fixed that by heating the leftovers up the next day in the Rice Vinegar Basting Sauce also on this site.

Reviewed On: Oct. 29, 2008

I used this to make some Chinese bbq spareribs a little more sticky. I stirred this together and after it started boiling I threw in the leftover ribs to heat up. It's pretty good as a dip for chicken tenders too! I didn't have any fresh ginger, so I used about a half teaspoon of dry ground ginger. Very sweet, but way better than any reddish asian sauce I have purchased at a regular grocery store. I think it would be great with some kind of chiles added in. YUM!

Reviewed On: Oct. 29, 2008

Unbelievably rich! OK, so not unbelievable given how much cream and half and half it calls for. LOL. This soup has a back of the throat kick that you don't notice till about halfway through your first bowl. I actually found lobster base at the grocery store with the canned broth and bouillon cubes. It's "Better than Bouillon" brand, which is the same brand I use for chicken flavor. If you can't find the lobster flavor, I would at least substitute chicken base as it will ramp up the flavor without adding a lot of liquid like adding the equivalent amount of chicken broth. The chiles de arbol I found in the Hispanic aisle with the bags of dried shrimp and stuff. They were whole dried chiles, so I had to grind them up, but the whole bag was less than $2 so I didn't mind. After reading other reviews about the sweetness, I omitted the sugar altogether. I can't see that it would be needed with 2 cans of corn. Now that I have made the heart attack version, I will probably try using half and half and milk and see how that turns out. Also, I will add a LOT more shrimp, because I like shrimp.

Reviewed On: Oct. 25, 2008