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Peripheral Visionary |
...but I gotta tell ya, it makes Thai and Vietnamese food delicious. Made a batch of Thai Basil Chicken for dinner tonight. Smells a weebit funky while cooking, but holy cow is it tasty when done... Nom! | ||
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Spread the Disease |
Agreed. Vietnamese caramelized chicken stinks when cooking but is AWESOME when done. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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10mm is The Boom of Doom |
Try the Philippine version Patis. No anchovy. Milder flavor. Tonight I made salmon splashed with patis (aka garum) and capers, 325 for 40 minutes. Yum. God Bless and Protect the Once and Future President, Donald John Trump. | |||
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Peripheral Visionary |
Will have to try... | |||
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Delusions of Adequacy |
I just wish it came in much smallter bottles. i can never use even half of it before it needs to be replaced. I have my own style of humor. I call it Snarkasm. | |||
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Member |
What's the consensus on the better brands of fish sauce (and any to stay away from)? Same question for patis. | |||
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Member |
I agree...fish sauce smells not so good, but brings incredible flavors to the dish. I won't eat Thai without it. I tried a recipe for an umami burger that had mayonnaise and fish sauce incorporated into the ground meat. It was pretty damn good! JP | |||
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Member |
We've tried Red Boat brand which is supposed to be considered a premium brand. We didn't feel, since we only use fish sauce in cooked dishes, that it was worth the extra cost compared to our go to Three Crabs brand. Maybe it makes a difference if you use it for cold sauces or salad dressings. | |||
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paradox in a box |
I'm one that can't stand fishy taste and really hate fish sauce. We have Asian restaurants that seem to use it in everything and I just can't eat their food. No fish sauce for me please. These go to eleven. | |||
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Member |
In my opinion, Red Boat 40 is definitely worth the extra coin, but I can use a bottle before it darkens. If it's stored in the fridge, it keeps just fine for a year or two. | |||
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Alea iacta est |
My wife pretty much only uses 3 crabs fish sauce. It’s a Vietnamese sauce and has a pinkish label with three crabs on it. In a pinch, she’ll use squid brand fish sauce, but never for kimchee. Only the three crabs for kimchee. The “lol” thread | |||
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Drug Dealer |
I use it regularly even in Western dishes. A little can add a lot of umami. The ancient Romans used a similar fish sauce, garum, in almost everything. When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw | |||
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No, not like Bill Clinton |
I hate a fishy taste as well but that's not what I get when I use it. I won't eat Pho without it. I make a pretty mean green curry coconut milk soup with it too | |||
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Crusty old curmudgeon |
It's also good with ramen noodle dishes. Oyster sauce is good as well with a little pepper sauce added. Yum! Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
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Member |
When I make dog treats I brush it on the finished biscuits, dog loves them. Dog Treats _________________________ NRA Patron Life Member | |||
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10mm is The Boom of Doom |
For patis, I don't really know brands. I look for types of fish if listed on ingredients. Avoid anchovies. Mixed fish is fine, but the Romans thought the best was made from mackerel. I agree. Also, absolutely NO SUGAR. In terms of how long it lasts, I don't know if it ever really goes bad. There is so much salt that bacterial or fungal growth would be difficult. Regardless it is usually so cheap if it is a concern to you just buy a new bottle. It is usually only a couple dollars. I still have half a case of mackerel patis that I bought years ago. Still good as far as I can tell. Salt will sometimes come out of solution and form crystals in the bottom. This particularly happens if you refrigerate it because salt has less solubility at lower temperatures. It is not a problem AFAIK. God Bless and Protect the Once and Future President, Donald John Trump. | |||
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Member |
Near Tan Son Nhut Airbase in RVN there was a Nuoc Mom factory that the guys on post smelled while they cooked that stuff all night. I never cared for the Vietnamese Nuoc Mom (fish sauce) that much but really liked the Nam Pla (fish sauce) in Thailand and put it on just about everything Thai. I believe there were stricter regulations in Thailand about what they put in their fish sauce. Pik Nam Pla has hot Thai peppers added to the sauce and unless you are Thai the wait staff in Thai restaurants will not usually put it on the table unless you ask for it. CMSGT USAF (Retired) Chief of Police (Retired) | |||
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Hold Fast |
I have been on a tour of a fish sauce factory in Phu Quc VN, and I'm proud to say several Vietnamese turned right around and walked out after entering the vat room but I stayed through the whole presentation. The smell was horrible but the tour guide was impressed that an American could stand the stench. You don't want to know how it's made. ****************************************************************************** Never shoot a large caliber man with a small caliber bullet . . . | |||
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Baroque Bloke |
Does Worcestershire sauce count? I like it. Per Wikipedia: “A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in his Historia Naturalis and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name…” Serious about crackers | |||
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10mm is The Boom of Doom |
Not at all the same. Like the difference between a great marinara sauce and ketchup, or a fine Bordeaux and Welch's grape juice. God Bless and Protect the Once and Future President, Donald John Trump. | |||
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