Try malt vinegar. Got some tang, and some beefyness to it as well. Also agree with the tamarind. Horseradish? Might think aboot some dry mustard powder or mustard oil....
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Originally posted by RowdyRay View PostTried the white wine vinegar and the red cooking wine tonight. Meh. Really want to try the red wine vinegar. Haven't even tried any mustards. This might take a while. Definitely a work in progress.
Oh, darn. I have to cook another steak? Willing to make the sacrifice.
If you got any maters, go back and see if you can find Alx's post on his home made ketchup. Have been making it since he posted it. Been using it as a base for sauces for all kinds of stuff from BBQ to sloppie joes. I betcha it take care of your missing ling with its added zing from vinegar and add a little more to the flavor body just because it has so much going for itself than store bought ketchup. And it is especially better if you age it for about 6 months...Charbroil SFB
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