I spent two hours at Lion today, wanting to buy everything but restraining
myself to only $25. Still, Asian groceries are so cheap I got a good
supply of ingredients for the next month or two.

I can't wait to try the yellow curry paste, I love the Thai curries but so
far they have all had way to much chile but the yellow one lists lemon
grass and galangal before the chile. Those are the flavors I'm looking
for, I've got gallons of chile sauce and powder I can always add to make
it spicier. Oh, and does the Mae Ploy tub need to be refrigerated?

One question on the fish sauce, why is Tiparos so much less salty than the
other brands? Per tablespoon it has 690mg of sodium while the other brands
all have about 1300mg. And having used Tiparos before it is already so
salty that I can't use too much, so it would seem with the other brands I
will get even less fishy flavor before killing the recipe with the salt.


----------------------------------


Mae Ploy Yellow Curry Paste 400g
Thailand $1.59

Mae Ploy Red Curry Paste 400g
Thailand $1.59

Lee Brand Spicy Beef Flavor Paste (Hue style) 200g
Thailand $1.39

Hanamaruki Soybean Paste Red Type (Miso) 500g
Japan $2.99

Lee Kum Kee Hoisin Sauce 567g
USA $1.19

Kong Yen Rice Vinegar 600ml
Taiwan $1.39

Kimlan Soy Paste 590ml
Taiwan $1.69

Arroy-D Coconut Milk canned 400ml
Thailand $0.69

Chaokoh Coconut Milk canned 165ml
Thailand $0.33

Coconut Milk dried instant 60g
Thailand $0.49

Tiparos Fish Sauce 750ml
Thailand $0.99

Mam-Nem Dac Biet Phu Quoc 888 (?) Anchovy Fish Sauce 200cc
Thailand $1.39

Gold Leaf Rice Vermicelli XL 400g
China $0.44

Chongqing Fatso Malaxaxiangshuiyu hot spicy fish condiment 50g
China $.025

Dried Auricularia Fungus 71g
China $0.99

Fresh seaweed
$0.10

Fresh fish paste (wild caught puree)
$0.75

Zhejiang Shao Hsing Hua Tiao Chiew rice wine 17% 750ml
China $2.19 (buzz)

Vimal Dal Makhani box mix with matpe and kidney beans 300g
India $1.34
(FoodMaxx)

Kemba du Formage wrote:

> I spent two hours at Lion today, wanting to buy everything but restraining
> myself to only $25. Still, Asian groceries are so cheap I got a good
> supply of ingredients for the next month or two.
>
> I can't wait to try the yellow curry paste, I love the Thai curries but so
> far they have all had way to much chile but the yellow one lists lemon
> grass and galangal before the chile. Those are the flavors I'm looking
> for, I've got gallons of chile sauce and powder I can always add to make
> it spicier. Oh, and does the Mae Ploy tub need to be refrigerated?
>
> One question on the fish sauce, why is Tiparos so much less salty than the
> other brands? Per tablespoon it has 690mg of sodium while the other brands
> all have about 1300mg. And having used Tiparos before it is already so
> salty that I can't use too much, so it would seem with the other brands I
> will get even less fishy flavor before killing the recipe with the salt.

I use fish sauce instead of salt - I believe that that is its purpose,
rather than to give a fish taste to dishes.

Ian

ian wrote:
> I use fish sauce instead of salt - I believe that that is its purpose,
> rather than to give a fish taste to dishes.

Kind of like using anchovies in some preparations. Adds salty flavor
and you can't tell it's anchovy.

Karen

Karen wrote:
>> I use fish sauce instead of salt - I believe that that is its purpose,
>> rather than to give a fish taste to dishes.
>
> Kind of like using anchovies in some preparations. Adds salty flavor
> and you can't tell it's anchovy.

It also adds much-needed B-vitamins which would otherwise be lacking.
Beriberi is a nutritional disorder caused by lack of B-vits, and can be
caused by eating only white rice... natural B-vits are in rice husks which
are removed.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

EastneyEnder wrote:

> Karen wrote:
>>> I use fish sauce instead of salt - I believe that that is its
>>> purpose, rather than to give a fish taste to dishes.
>>
>> Kind of like using anchovies in some preparations. Adds salty flavor
>> and you can't tell it's anchovy.
>
> It also adds much-needed B-vitamins which would otherwise be lacking.
> Beriberi is a nutritional disorder caused by lack of B-vits,


Actually, beri-beri is not caused by a lack of B vitamins in general, but by
a lack of one specific B vitamin--thiamine (aka Vitamin B1). Laxks of other
B vitamins produce other conditions. For example, a lack of Niacin (aka
Vitamin B3) causes Pellagra.

--
Ken Blake
Please reply to the newsgroup

EastneyEnder wrote on Fri, 30 Dec 2005 19:19:25 GMT:

E> Karen wrote:
??>>> I use fish sauce instead of salt - I believe that that is
??>>> its purpose, rather than to give a fish taste to dishes.
??>>
??>> Kind of like using anchovies in some preparations. Adds
??>> salty flavor and you can't tell it's anchovy.

E> It also adds much-needed B-vitamins which would otherwise be
E> lacking. Beriberi is a nutritional disorder caused by lack
E> of B-vits, and can be caused by eating only white rice...
E> natural B-vits are in rice husks which are removed.

I rather doubt if the amount of B vitamins in nuoc mam etc is
significant, especially as the amount is usually just enough for
a subliminal fish taste. The fish sauce does contribute to the
overall flavor nevertheless. I prefer the clear, almost
yellowish,Thai varieties such as Golden Boy.

James Silverton.

Karen wrote:

> ian wrote:
>
>>I use fish sauce instead of salt - I believe that that is its purpose,
>>rather than to give a fish taste to dishes.
>
>
> Kind of like using anchovies in some preparations. Adds salty flavor
> and you can't tell it's anchovy.
>
> Karen
>
Exactly. When I first smelled fish sauce, I was sure that I would never
use up a big bottle of it, but after using it a few times I saw that its
fishiness disappeared into the mix - and I have used up many bottles of
it by now.

Cheers,

Ian