On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
> On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
>> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
>>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>>>>>> US Janet wrote:
>>>>>>> That looks delicious. Is there a lot of difference between various
>>>>>>> ethnic kinds of fish sauce?
>>>>>>> Janet US
>>>>>>>
>>>>>> Normally best in combination with other sauces, imo.
>>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
>>>>>
>>>>> Have you ever tried fish sauce?
>>>>
>>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>>>>
>>> Really? have you ever looked at them or tried them? They are nothing
>>> alike.
>> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
>
> Not a sauce _for_ fish. A sauce made out of fermented fish:
>
> <https://www.bonappetit.com/story/what-is-fish-sauce>
>
> Cindy Hamilton
>
Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
horseradish and a few other things.

How can they be alike? Like comparing Pepsi and Merlot and saying they
are alike.