On Thursday, March 18, 2021 at 11:51:44 AM UTC-4, bruce bowser wrote:
> 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.

Fish sauce is not necessarily used on fish. I commonly use it on chicken
or pork. It's like soy sauce or Worcestershire sauce. A general-purpose
condiment.

Cindy Hamilton