... And it would've worked, too, if it hadn't been for those darned kids and their dog!

[kukla_tko]

Sigh.

That'll teach me to read labels.

I got the "Asian" style Sekanjabin done, but my taste test was... ugh.

It was... strange in ways I didn't expect.

My SO (who came home from work early due to his health) tried it, too, and said, "It's SALTY? Did you use SEASONED rice vinegar?"

I went and read the label:
Seasoned Rice Vinegar.

(Smacks forehead)
D'oh!

That's right, this installment of the Big Ol' Dork show is brought to you by Seasoned Rice Vinegar! It's LOADED with SALT!

Grumble grumble grumble.
This means that I wasted a great bottle of seasoned rice vinegar (suitable for SUSHI) and an expensive packet of imported chinese star anise to make something barely drinkable.

Except that it occurs to me that salt *IS* sometimes added to Sekanjabin. Hmm.
Does anyone want Licorice flavored medieval gatorade?

Comments

[yume-no-tenshi.livejournal.com]

I'd offer to take it off your hands, but I hate anything even remotely anise related.

[hick0ry.livejournal.com]

stick it in the freezer and save if for next summer; get yourself nicely dehydrated in the heat and it'll taste perfect.

Freeze it, nothing!

[kukla-tko42.livejournal.com]

No need to freeze it, if you store it in sterilized glass jars, it will keep practically forever. Really. That's one of the reasons people used to make this stuff, actually.

So, yeah, I intend to keep it around to medicate my faeries come summer festival season, but I thought I would see if anyone else might be interested...

*I* can always make more...

[mari-who.livejournal.com]

Cook something else with it maybe? I have a recipe for old-fashioned vinegar taffy around here somewhere...

Anyhow, I feel your pain. Who knew soymilk wouldn't work like real cow's milk in certain recipes? Uh...everybody but me, apparently. D'oh. These things happen.