CSFFAN, I've never tried that but it sounds good. I'll keep my eyes open for that. She doctors up some bottled sause for the egg rolls. For the spring rolls it's some super sweet sauce with crushed peanuts on top and for stirfry it's called, and pardon my french, "Jow". It's super spicy made with chillie pepers out of the garden.
As for the freezer she likes this one as it's easy for her to organize because she can see everything. We have a chest freezer for the bulk meats and sausages. We'll be making another batch soon as it takes us two days and we need the garage cool as we'll have an 120 quart cooler half full of marinating pork in it overnight.
I'll try to put a thread together on that whole process, from
the El' Ray store to the freezer. You may find it interesting.
I've alot on my plate so to speak right now (Ha ha) but we'll get there.
Peace out....the fish.