has anyone heard of "frying" the herbs first? Meaning, in a dry pan, rather than steamed or heat-soaked?
I would think that this would do the opposite of releasing the herb, but searing them, as you would first sear meat before braising, sealing in the properties.
White Tiger-I know of one herbalist in Chinatown that uses Johnny Walker black for his jow.
I have this image of a Monk in the Siu-Lum Temple..
"Oh no, we are low on Dit Da Jow! Kwai-Chang! Get on your horse and ride to Scotland!!"
Along the same line,one of my old Sifus has always insisted on Tanguery-which I think is not necessary as it is being applied topically and not ingested. Any store-bought gin/vodka/spirits of 60 proof+ would suffice.
You could use Fred's Gin and save the money.
I went the traditional way and bought Sam Jing Jow (Triple distilled liquor) which worked fine. I will however use gin next time, as the juniper berries have a soothing effect on the skin, and it's more aromatic. Also easier to get. Bottles and Cases is around the block, Mark's Liquor store on Mott Street is an hour away.
Oh, and I have a rewards card!
Last edited by TenTigers; 10-31-2011 at 01:34 PM.
"My Gung-Fu may not be Your Gung-Fu.
Gwok-Si, Gwok-Faht"
"I will not be part of the generation
that killed Kung-Fu."
....step.