On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
> 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.

Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.