instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added.I can rule out soy sauce (which is too salty and tastes entirely different) and I realise that this question is rather vague. What additional information could I provide?Edit: I can rule out oyster sauce. I asked in a restaurant what the black stuff was, but either she didn't understand me or she didn't want to (all she told me was that it contained salt). Finally she said she made it herself. Anyway, I bought Hoisin sauce:and I think it's as close as it gets (perhaps the restaurant uses a slightly different version of the one I bought, as mine is a bit saltier and a bit less sweet).Update: I finally discovered the exact sauce I was looking for. It turned out to be Black Bean Garlic Sauce.
answer:
What is the black, slightly sweet, flavour in some Asian food?

question:
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250F for about 3 hours. After that we, wrapped it in tin foil, raised the temperature to about 300F and cooked it for an additional 3 hours. Our thinking here was that we can raise the temperature a bit, since the moisture can't escape anyway because it's wrapped in tin foil.We were hoping for a juicy and tender roast, that "tears apart" easily with a fork. At the end it wasn't tender and it was so dry that we were afraid it would suck the moisture out of the air... When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat? Was the temperature too high or wasn't the cooking time right? Is this even an appropriate piece of beef for "low and slow" smoking?
answer:
Dry and Tough Rumproast

question:
You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender.Leave it out and it melts quickly.Put it in the freezer and it joins back together.Is there some cheap way of keeping it crushed like those super-expensive, super-unreliable Iced-Coke/Slurpee machines do?
answer:
Keeping crushed ice from melting, without it joining back together