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Steve - you can buy tomato paste in a tube, like toothpaste. Just squeeze out what you need and the rest lasts perfectly in the refrigerator.

Leonard - please ask her what to do with that half-can of tomato paste I always seem to have left over. Usually it just gets moldy before I'm ready again.

here's info on golden syrup

http://www.ochef.com/476.htm

Fabulous show! Sounds like a new book! Just brilliant about making something nice out of a questionable red pepper!

I just made traditional ketchup (ke-tsiap in Amoy Chinese) - I want to figure out what to put it on besides scrambled eggs in the AM. It's made from thai fish sauce, tomato paste, maple syrup and then fermented with a yummy result

The brownie recipe looks delicious. But what is the "golden syrup" you list for the chocolate sauce?
Thanks

my favorite discovery was the time I had the remnants of a bag of frozen shrimp, bok choy, an 11c-cent package of ramen, (back then) and nothing else. However hidden away was an old bag of sauerkraut. I threw it into the pot with the rest as the noodles cooked, and out came perfect hot and sour soup.

Do you ever cook for vegans? Could you give an example of a recipe? How do you keep your menus varied and new-like from week to week?

Thanks!

Fresh Parsley!

If you are heating up spaghetti sauce from a jar, if you add some freshly chopped parsley, it will almost feel like a home-cooked meal. Do the same with canned soups, etc.