In article >, "Peter
Dy" > wrote:

> Why does straight up with rice seem inappropriate to you?

Why does nouc mam on french fries seem inappropriate to me? Gee I
dunno. Ketchup on a hot dog seems wrong to me-so does mustard on a
hamburger. It's the old condiment specificity thing. Bagoong is called
a 'condiment' nearly universally, but there are so few recipes for use
or suggestions for useage. Websites aplenty tell me what is is but few
tell what to do with it.

> that it is delicate seems to suggest that it should be served whole, maybe
> fried a bit beforehand.

That is a good idea, Peter. I'll fry the fry. This may make better fish
sambal than the dried and bagged anchovies.

>So, cook up some rice, adobo or longanizas, and a
> veggie dish, and eat the bagoong as a side dish. I'm not sure what type of
> recipe you are looking for--bagoong padas casserole with melted cheese on
> top?

Actually I probably AM gonna throw some into a cooked-up bluebox of
Kraft Mac&Cheeze. "Bagoong Padas Goop" here I come. I bet it'll be
pretty good.

monroe(gourmand?hardly)