On 23 Aug 2009 21:46:57 GMT, Nick Cramer >
wrote:

>"Stormmee" > wrote:
>> thanks, Lee
>>
>> "Sqwertz" > wrote in message
>[]
>> >
>> > http://www.colgin.com/public/
>> > [ . . . ]
>
>Many SE Asian recipes call for fish sauce (Thai Nam Pla). It should never
>be eliminated from the recipe, but you might want to start with less than
>called for until you see how you like it.

Then, there's every possibility you will add a bit more than called
for ;-).
Most Asian markets in our area are either Chinese or Vietnamese so we
get our fish sauce at a Vietnamese market. We're partial to Nuoc Mam
Nhi Viet Huong, Three Crabs brand. Very useful in many recipes.
On the original thread subject, the only liquid smoke I've seen in
this part of Canada is Woodland Brand. The ingredient list has only
one item: Real Liquid Hickory Smoke. We use it very sparingly in just
a few dishes and, the 150ml bottle will probably last for several
generations.

Ross.