Gemma's Eastern North Carolina Vinegar #BBQ Sauce/#Filipino Sukang Kurat #Fusion

120 mL (1/2 c) red wine vinegar
120 mL (1/2 c) apple cider vinegar
60 mL (1/4 c) dark brown sugar (or palm sugar)
1 T ginger juice
1 t dried minced garlic (or 1 T fresh)
1 t gochugaru chile flakes (or other red chile flakes)
1/4 t sea salt (or 1 t patis)
1/4 t Ajinomoto MSG (opt.)

Combine all ingredients. Allow to stand for 24 hrs, if you have the patience. Makes ~240 mL (1 c).

#recipe #food #cooking #saucier

If some certain sauce is an artistic work, it is going to be lost after a few hours after its creation. You say "Yummy!" and destroying a work.

Actually, just an original storage of the work would be lost, but not the very work. Every time a #saucier creates this #sauce again it is a #derivative work. It would be hard to determine the connection between a new sauce and an original, but this is just a technical problem, not #legal.

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