blake murphy wrote:
>
> On Tue, 10 Jun 2008 05:10:37 -0700 (PDT), stark
> > wrote:
>
> >On Jun 9, 12:03 pm, (Victor Sack) wrote:
> >> stark > wrote:
> >> > But that smell!
> >>
> >> How do you use it, then? You should never put it into a hot pan by
> >> itself. It should be mixed with some other liquid first, then it will
> >> not smell so much, if at all.
> >>
> >> Victor
> >
> >Equal parts water, rice vinegar and sugar, heated to dissolve the
> >sugar, then added a smaller part of fish sauce, clove of garlic and
> >some dried crushed chilies. I didn't let it boil but within minutes
> >the aroma permeated the house. Yek!
> >
> >I've asked before if fish sauce could go bad. Mine's a year or so old.
> >The answers then were along the lines of "how could it get any
> >worse?" And as I said, once prepared, we used it; little aroma, a
> >salty, sour, slightly sweet taste and we didn't get ill.
>
> one year should be no problem. i read somewhere (no cite, sorry) that
> it can last up to five years if refrigerated, two if not. you're
> right, there's not much there to 'spoil.'
>
> your pal,
> blake

My last bottle of 'Tiparos' lasted for two years. At the end it had
large salt crystals in it. Not buying it any more cos now it has sugar
in it...yuk!