Wow, thanks Pakman I didn't know you could make your own.  If I used them often enough I probably would go through the process but I don't and I fear it would be time and money wasted.

hippytea, I do use what is necessary when necessary.  But like I said, I understand mediterranean food inside and out and I know what balsamic vinegar is and use it when necessary but I can't say the same thing about hoisin - I don't understand it, I couldn't pick it out of a line up and I don't know what it adds.  All I see is jar after jar of dark brown stuff and some is labeled fish sauce, oyster sauce, and whatever.