The attached recipe from dsi


https://meatwave.com/recipes/grilled...t-heo-nuong-xa

calls for"Vietnamese fish sauce". I asked if there was much
difference between Vietnamese fish sauce and a different one.
I was contemplating making the recipe but only had one fish sauce
commonly available in my area. With much effort I could probably find
Vietnamese fish sauce.

In the context of fish sauce above, I believe it is the bottled stuff
that is added to other typical ingredients to make a sauce used by the
Vietnamese for fish.

Janet US

On 3/20/2021 12:52 PM, US Janet wrote:
>
> The attached recipe from dsi
>
>
> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
> calls for"Vietnamese fish sauce". I asked if there was much
> difference between Vietnamese fish sauce and a different one.
> I was contemplating making the recipe but only had one fish sauce
> commonly available in my area. With much effort I could probably find
> Vietnamese fish sauce.
>
> In the context of fish sauce above, I believe it is the bottled stuff
> that is added to other typical ingredients to make a sauce used by the
> Vietnamese for fish.
>
> Janet US
>


It should be fine.

On 3/20/2021 3:52 PM, US Janet wrote:
>
> The attached recipe from dsi
>
>
> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
> calls for"Vietnamese fish sauce". I asked if there was much
> difference between Vietnamese fish sauce and a different one.
> I was contemplating making the recipe but only had one fish sauce
> commonly available in my area. With much effort I could probably find
> Vietnamese fish sauce.
>
> In the context of fish sauce above, I believe it is the bottled stuff
> that is added to other typical ingredients to make a sauce used by the
> Vietnamese for fish.
>
> Janet US
>
In the context I doubt there is much difference between Vietnamese fish
sauce and Thai fish sauce or any other SE Asian fish sauce. I don't
know about specific brands but I would suggest you read ingredients
labels and see which has a bunch of added crap and what seems to be
actual fish sauce. And yes, fish sauce should be used very sparingly.
I remember the smell of naam plaa in cooking when we lived in Thailand.
Not always a pleasant scent, especially not with fish.

Jill

On Sat, 20 Mar 2021 12:59:50 -0700, Taxed and Spent
> wrote:

>On 3/20/2021 12:52 PM, US Janet wrote:
>>
>> The attached recipe from dsi
>>
>>
>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>
>> calls for"Vietnamese fish sauce". I asked if there was much
>> difference between Vietnamese fish sauce and a different one.
>> I was contemplating making the recipe but only had one fish sauce
>> commonly available in my area. With much effort I could probably find
>> Vietnamese fish sauce.
>>
>> In the context of fish sauce above, I believe it is the bottled stuff
>> that is added to other typical ingredients to make a sauce used by the
>> Vietnamese for fish.
>>
>> Janet US
>>
>
>
>It should be fine.

Thank you
Janet US

On 3/20/2021 3:11 PM, US Janet wrote:
> On Sat, 20 Mar 2021 12:59:50 -0700, Taxed and Spent
> > wrote:
>
>> On 3/20/2021 12:52 PM, US Janet wrote:
>>>
>>> The attached recipe from dsi
>>>
>>>
>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>
>>> calls for"Vietnamese fish sauce". I asked if there was much
>>> difference between Vietnamese fish sauce and a different one.
>>> I was contemplating making the recipe but only had one fish sauce
>>> commonly available in my area. With much effort I could probably find
>>> Vietnamese fish sauce.
>>>
>>> In the context of fish sauce above, I believe it is the bottled stuff
>>> that is added to other typical ingredients to make a sauce used by the
>>> Vietnamese for fish.
>>>
>>> Janet US
>>>
>>
>>
>> It should be fine.
>
> Thank you
> Janet US
>
They sell Red Boat at Whole Foods.
https://redboatfishsauce.com/product...uce-40-n-64-oz

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Sat, 20 Mar 2021 15:48:35 -0500, BryanGSimmons
> wrote:

>On 3/20/2021 3:11 PM, US Janet wrote:
>> On Sat, 20 Mar 2021 12:59:50 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 3/20/2021 12:52 PM, US Janet wrote:
>>>>
>>>> The attached recipe from dsi
>>>>
>>>>
>>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>>
>>>> calls for"Vietnamese fish sauce". I asked if there was much
>>>> difference between Vietnamese fish sauce and a different one.
>>>> I was contemplating making the recipe but only had one fish sauce
>>>> commonly available in my area. With much effort I could probably find
>>>> Vietnamese fish sauce.
>>>>
>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>> that is added to other typical ingredients to make a sauce used by the
>>>> Vietnamese for fish.
>>>>
>>>> Janet US
>>>>
>>>
>>>
>>> It should be fine.
>>
>> Thank you
>> Janet US
>>
>They sell Red Boat at Whole Foods.
>https://redboatfishsauce.com/product...uce-40-n-64-oz

Thanks for that. I don't often shop Whole Foods but it is easily
within my shopping loop
Janet US

On Sat, 20 Mar 2021 16:11:10 -0400, jmcquown >
wrote:

>On 3/20/2021 3:52 PM, US Janet wrote:
>>
>> The attached recipe from dsi
>>
>>
>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>
>> calls for"Vietnamese fish sauce". I asked if there was much
>> difference between Vietnamese fish sauce and a different one.
>> I was contemplating making the recipe but only had one fish sauce
>> commonly available in my area. With much effort I could probably find
>> Vietnamese fish sauce.
>>
>> In the context of fish sauce above, I believe it is the bottled stuff
>> that is added to other typical ingredients to make a sauce used by the
>> Vietnamese for fish.
>>
>> Janet US
>>
>In the context I doubt there is much difference between Vietnamese fish
>sauce and Thai fish sauce or any other SE Asian fish sauce. I don't
>know about specific brands but I would suggest you read ingredients
>labels and see which has a bunch of added crap and what seems to be
>actual fish sauce. And yes, fish sauce should be used very sparingly.
>I remember the smell of naam plaa in cooking when we lived in Thailand.
> Not always a pleasant scent, especially not with fish.
>
>Jill

LOL! Sissy
Janet US

On 3/20/2021 5:36 PM, US Janet wrote:
>
> On Sat, 20 Mar 2021 15:48:35 -0500, BryanGSimmons
> > wrote:
>
>> On 3/20/2021 3:11 PM, US Janet wrote:
>>> On Sat, 20 Mar 2021 12:59:50 -0700, Taxed and Spent
>>> > wrote:
>>>
>>>> On 3/20/2021 12:52 PM, US Janet wrote:
>>>>>
>>>>> The attached recipe from dsi
>>>>>
>>>>>
>>>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>>>
>>>>> calls for"Vietnamese fish sauce". I asked if there was much
>>>>> difference between Vietnamese fish sauce and a different one.
>>>>> I was contemplating making the recipe but only had one fish sauce
>>>>> commonly available in my area. With much effort I could probably find
>>>>> Vietnamese fish sauce.
>>>>>
>>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>>> that is added to other typical ingredients to make a sauce used by the
>>>>> Vietnamese for fish.
>>>>>
>>>>> Janet US
>>>>>
>>>>
>>>>
>>>> It should be fine.
>>>
>>> Thank you
>>> Janet US
>>>
>> They sell Red Boat at Whole Foods.
>> https://redboatfishsauce.com/product...uce-40-n-64-oz
>
> Thanks for that. I don't often shop Whole Foods but it is easily
> within my shopping loop
> Janet US
>
The last thing I bought there was that fish sauce, and that was
probably at least 6 months ago.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Saturday, March 20, 2021 at 9:52:40 AM UTC-10, US Janet wrote:
> The attached recipe from dsi
>
>
> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
> calls for"Vietnamese fish sauce". I asked if there was much
> difference between Vietnamese fish sauce and a different one.
> I was contemplating making the recipe but only had one fish sauce
> commonly available in my area. With much effort I could probably find
> Vietnamese fish sauce.
>
> In the context of fish sauce above, I believe it is the bottled stuff
> that is added to other typical ingredients to make a sauce used by the
> Vietnamese for fish.
>
> Janet US

I wouldn't worry about it. Just use what you got. If you're Vietnamese or Thai, you might notice a difference or care about the brand. The rest of us just use what we got. Most of the stuff out there is made from small fishes.. My guess is that the premium fish sauce will be made from shrimp or squid and other shell fish but I've never seen that sold over here.
There seems to be two basic fish sauce sold in the US. One is just plain old fish sauce and another cheap and low-quality one made with fish extract. Get a non-extract sauce it you want to be picky.
As far as that pork chop recipe goes, don't use a quarter cup of fish sauce! Start with a teaspoon or two for your first batch.

On 2021-03-20 6:37 p.m., US Janet wrote:
> On Sat, 20 Mar 2021 16:11:10 -0400, jmcquown >
> wrote:

>>> In the context of fish sauce above, I believe it is the bottled stuff
>>> that is added to other typical ingredients to make a sauce used by the
>>> Vietnamese for fish.
>>>
>>> Janet US
>>>
>> In the context I doubt there is much difference between Vietnamese fish
>> sauce and Thai fish sauce or any other SE Asian fish sauce. I don't
>> know about specific brands but I would suggest you read ingredients
>> labels and see which has a bunch of added crap and what seems to be
>> actual fish sauce. And yes, fish sauce should be used very sparingly.
>> I remember the smell of naam plaa in cooking when we lived in Thailand.
>> Not always a pleasant scent, especially not with fish.
>>
>> Jill
>
> LOL! Sissy
>


Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
different curries. I tend to use it sparingly because I have
accidentally put too much in a dish, and I have had dishes in
restaurants where they had used too much. It's not the Emeril Lagasse
style where some is good so more is better. I often find myself putting
in as much fish sauce as I think I can handle and then pad it out with
soy sauce.

On Sat, 20 Mar 2021 19:20:56 -0400, Dave Smith
> wrote:

>Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
>different curries. I tend to use it sparingly because I have
>accidentally put too much in a dish, and I have had dishes in
>restaurants where they had used too much. It's not the Emeril Lagasse
>style where some is good so more is better. I often find myself putting
>in as much fish sauce as I think I can handle and then pad it out with
>soy sauce.

You just read an excerpt from "Fish Sauce And Me, A Journey", by Dave
Smith.

--
The real Bruce posts with Eternal September

On Sat, 20 Mar 2021 16:15:42 -0700 (PDT), dsi1
> wrote:

>On Saturday, March 20, 2021 at 9:52:40 AM UTC-10, US Janet wrote:
>> The attached recipe from dsi
>>
>>
>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>
>> calls for"Vietnamese fish sauce". I asked if there was much
>> difference between Vietnamese fish sauce and a different one.
>> I was contemplating making the recipe but only had one fish sauce
>> commonly available in my area. With much effort I could probably find
>> Vietnamese fish sauce.
>>
>> In the context of fish sauce above, I believe it is the bottled stuff
>> that is added to other typical ingredients to make a sauce used by the
>> Vietnamese for fish.
>>
>> Janet US
>
>I wouldn't worry about it. Just use what you got. If you're Vietnamese or Thai, you might notice a difference or care about the brand. The rest of us just use what we got. Most of the stuff out there is made from small fishes. My guess is that the premium fish sauce will be made from shrimp or squid and other shell fish but I've never seen that sold over here.
>There seems to be two basic fish sauce sold in the US. One is just plain old fish sauce and another cheap and low-quality one made with fish extract. Get a non-extract sauce it you want to be picky.

It doesn't matter. They all make you sick anyway, right?

--
The real Bruce posts with Eternal September

Bruce wrote:
> On Sat, 20 Mar 2021 19:20:56 -0400, Dave Smith
> > wrote:
>
>> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
>> different curries. I tend to use it sparingly because I have
>> accidentally put too much in a dish, and I have had dishes in
>> restaurants where they had used too much. It's not the Emeril Lagasse
>> style where some is good so more is better. I often find myself putting
>> in as much fish sauce as I think I can handle and then pad it out with
>> soy sauce.
>
> You just read an excerpt from "Fish Sauce And Me, A Journey", by Dave
> Smith.

With appendix "Sniffing fish sauce feces from canadian assholes",
by Sir master druce, Lord van debuttsnff.

On 3/20/2021 6:20 PM, Dave Smith wrote:
> On 2021-03-20 6:37 p.m., US Janet wrote:
>> On Sat, 20 Mar 2021 16:11:10 -0400, jmcquown >
>> wrote:
>
>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>> that is added to other typical ingredients to make a sauce used by the
>>>> Vietnamese for fish.
>>>>
>>>> Janet US
>>>>
>>> In the context I doubt there is much difference between Vietnamese fish
>>> sauce and Thai fish sauce or any other SE Asian fish sauce.Â* I don't
>>> know about specific brands but I would suggest you read ingredients
>>> labels and see which has a bunch of added crap and what seems to be
>>> actual fish sauce.Â* And yes, fish sauce should be used very sparingly.
>>> I remember the smell of naam plaa in cooking when we lived in Thailand.
>>> Â* Not always a pleasant scent, especially not with fish.
>>>
>>> Jill
>>
>> LOL!Â* Sissy
>>
>
>
> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
> different curries.Â* I tend to use it sparingly because I have
> accidentally put too much in a dish, and I have had dishes in
> restaurants where they had used too much.Â* It's not the Emeril Lagasse
> style where some is good so more is better.Â* I often find myself putting
> in as much fish sauce as I think I can handle and then pad it out with
> soy sauce.
>
That's exactly the thing to do. Too much fish sauce can be icky, and
by padding it out, you mean the umami. You could, alternatively, "pad
it out" with MSG or MSG/ING, if you don't want as much soy sauce flavor.
Also, tamari is a bit cleaner tasting that soy sauce that has wheat in
it. That Emeril thing is fine when it's just powdered cayenne, but it's
mostly just a schtick. The other thing that can be overdone (in Western
cooking) is too much Worcestershire. Again, MSG or MSG/ING can be your
friend, and sometimes just a little plain salt does the trick.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 3/20/2021 6:47 PM, Bruce wrote:
> On Sat, 20 Mar 2021 19:20:56 -0400, Dave Smith
> > wrote:
>
>> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
>> different curries. I tend to use it sparingly because I have
>> accidentally put too much in a dish, and I have had dishes in
>> restaurants where they had used too much. It's not the Emeril Lagasse
>> style where some is good so more is better. I often find myself putting
>> in as much fish sauce as I think I can handle and then pad it out with
>> soy sauce.
>
> You just read an excerpt from "Fish Sauce And Me, A Journey", by Dave
> Smith.
>
>
Bruce, I get that you try to find fault with Dave's posts, but at
least this was on topic.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Saturday, March 20, 2021 at 4:11:24 PM UTC-4, wrote:
> On 3/20/2021 3:52 PM, US Janet wrote:
> >
> > The attached recipe from dsi
> >
> > https://meatwave.com/recipes/grilled...t-heo-nuong-xa
> >
> > calls for"Vietnamese fish sauce". I asked if there was much
> > difference between Vietnamese fish sauce and a different one.
> > I was contemplating making the recipe but only had one fish sauce
> > commonly available in my area. With much effort I could probably find
> > Vietnamese fish sauce.
> >
> > In the context of fish sauce above, I believe it is the bottled stuff
> > that is added to other typical ingredients to make a sauce used by the
> > Vietnamese for fish.
> >
> > Janet US
>
> In the context I doubt there is much difference between Vietnamese fish
> sauce and Thai fish sauce or any other SE Asian fish sauce. I don't
> know about specific brands but I would suggest you read ingredients
> labels and see which has a bunch of added crap and what seems to be
> actual fish sauce. And yes, fish sauce should be used very sparingly.
> I remember the smell of naam plaa in cooking when we lived in Thailand.
> Not always a pleasant scent, especially not with fish.

But they've grown up on some of those indochinese fishing piers in sometimes hundred degree year-round weather all their lives. It might actually feel good to them.

On Sat, 20 Mar 2021 19:42:54 -0500, BryanGSimmons
> wrote:

>On 3/20/2021 6:47 PM, Bruce wrote:
>> On Sat, 20 Mar 2021 19:20:56 -0400, Dave Smith
>> > wrote:
>>
>>> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
>>> different curries. I tend to use it sparingly because I have
>>> accidentally put too much in a dish, and I have had dishes in
>>> restaurants where they had used too much. It's not the Emeril Lagasse
>>> style where some is good so more is better. I often find myself putting
>>> in as much fish sauce as I think I can handle and then pad it out with
>>> soy sauce.
>>
>> You just read an excerpt from "Fish Sauce And Me, A Journey", by Dave
>> Smith.

This isn't the best example, but he tends to be too long, too
narrow-minded and too boring. The opposite of me, basically

--
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On Sat, 20 Mar 2021 13:52:35 -0600, US Janet wrote:

> The attached recipe from dsi
>
> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
> calls for"Vietnamese fish sauce". I asked if there was much
> difference between Vietnamese fish sauce and a different one.
> I was contemplating making the recipe but only had one fish sauce
> commonly available in my area. With much effort I could probably find
> Vietnamese fish sauce.
>
> In the context of fish sauce above, I believe it is the bottled stuff
> that is added to other typical ingredients to make a sauce used by the
> Vietnamese for fish.

Fish sauce (nuoc mam) is all Vietnamese fish sauce. It's not USED
for fish, it's MADE OUT OF fish. You didn't say what brand/product
you have.

-sw

On Sat, 20 Mar 2021 15:48:35 -0500, BryanGSimmons wrote:

> They sell Red Boat at Whole Foods.
> https://redboatfishsauce.com/product...uce-40-n-64-oz

Or if you don't want to shell out $10-$12 for fish sauce at Hole
Foods, most supermarket Asian sections sell a little bottle of Thai
Kitchen for $2.50.

Or you can buy a big 1L bottle of fish sauce at an Asian grocer for
$3.

-sw

On Sat, 20 Mar 2021 16:15:42 -0700 (PDT), dsi1 wrote:

> Most of the stuff
> out there is made from small fishes. My guess is that the premium
> fish sauce will be made from shrimp or squid and other shell fish
> but I've never seen that sold over here.

As usual, you guessed wrong. Fish sauce is always made out of small
fish regardless of the SE Asian country of origin or its
destination.

> There seems to be
> basic fish sauce sold in the US. One is just plain old fish sauce
> and another cheap and low-quality one made with fish extract. Get
> a non-extract sauce it you want to be picky.

They are all made with "fish extract" The fish packed in salt is
extracts the juices out of the fish as it ferments. Which give us
fish sauce - to which small amounts of sugar and MSG are sometimes
added during bottling (which is fine and not an indication of nor
lack of quality).

> As far as that pork
> chop recipe goes, don't use a quarter cup of fish sauce! Start
> with a teaspoon or two for your first batch.

Shitty advice. Use at least 3 tablespoons (4 would be a quarter
cup). I use the sauce recipe (but using only half the water) as the
marinade along with other ingredients for the pork chop. Then add
the rest of the water to the sauce for serving the nuoc cham pha san
("mixed fish sauce") at the table for dipping.

-sw

On Sat, 20 Mar 2021 20:26:32 -0500, Sqwertz >
wrote:

>On Sat, 20 Mar 2021 16:15:42 -0700 (PDT), dsi1 wrote:
>
>> Most of the stuff
>> out there is made from small fishes. My guess is that the premium
>> fish sauce will be made from shrimp or squid and other shell fish
>> but I've never seen that sold over here.
>
>As usual, you guessed wrong. Fish sauce is always made out of small
>fish regardless of the SE Asian country of origin or its
>destination.
>
>> There seems to be
>> basic fish sauce sold in the US. One is just plain old fish sauce
>> and another cheap and low-quality one made with fish extract. Get
>> a non-extract sauce it you want to be picky.
>
>They are all made with "fish extract" The fish packed in salt is
>extracts the juices out of the fish as it ferments. Which give us
>fish sauce - to which small amounts of sugar and MSG are sometimes
>added during bottling (which is fine and not an indication of nor
>lack of quality).
>
>> As far as that pork
>> chop recipe goes, don't use a quarter cup of fish sauce! Start
>> with a teaspoon or two for your first batch.
>
>Shitty advice. Use at least 3 tablespoons (4 would be a quarter
>cup). I use the sauce recipe (but using only half the water) as the
>marinade along with other ingredients for the pork chop. Then add
>the rest of the water to the sauce for serving the nuoc cham pha san
>("mixed fish sauce") at the table for dipping.

I'm getting reports of activity in Honolulu Harbor.

--
The real Bruce posts with Eternal September

On Sat, 20 Mar 2021 19:42:54 -0500, BryanGSimmons
> wrote:

>On 3/20/2021 6:47 PM, Bruce wrote:
>> On Sat, 20 Mar 2021 19:20:56 -0400, Dave Smith
>> > wrote:
>>
>>> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
>>> different curries. I tend to use it sparingly because I have
>>> accidentally put too much in a dish, and I have had dishes in
>>> restaurants where they had used too much. It's not the Emeril Lagasse
>>> style where some is good so more is better. I often find myself putting
>>> in as much fish sauce as I think I can handle and then pad it out with
>>> soy sauce.
>>
>> You just read an excerpt from "Fish Sauce And Me, A Journey", by Dave
>> Smith.
>>
> >
>Bruce, I get that you try to find fault with Dave's posts, but at
>least this was on topic.

Wow you're a slow learner. Haven't you figured out 'Bruce' after all
these years?

On Sat, 20 Mar 2021 20:00:33 -0500, Sqwertz >
wrote:

>On Sat, 20 Mar 2021 13:52:35 -0600, US Janet wrote:
>
>> The attached recipe from dsi
>>
>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>
>> calls for"Vietnamese fish sauce". I asked if there was much
>> difference between Vietnamese fish sauce and a different one.
>> I was contemplating making the recipe but only had one fish sauce
>> commonly available in my area. With much effort I could probably find
>> Vietnamese fish sauce.
>>
>> In the context of fish sauce above, I believe it is the bottled stuff
>> that is added to other typical ingredients to make a sauce used by the
>> Vietnamese for fish.
>
>Fish sauce (nuoc mam) is all Vietnamese fish sauce. It's not USED
>for fish, it's MADE OUT OF fish. You didn't say what brand/product
>you have.
>
>-sw
.. The brand is Dynasty, product of Thailand. Anchovy extract, salt
and sugar.
Janet US

On Saturday, March 20, 2021 at 3:52:40 PM UTC-4, US Janet wrote:
> The attached recipe from dsi
>
>
> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
> calls for"Vietnamese fish sauce". I asked if there was much
> difference between Vietnamese fish sauce and a different one.
> I was contemplating making the recipe but only had one fish sauce
> commonly available in my area. With much effort I could probably find
> Vietnamese fish sauce.

It would help to know what fish sauce is commonly available in your area.

But it probably will be fine anyway.

Cindy Hamilton

On Sunday, March 21, 2021 at 5:27:47 AM UTC-4, Cindy Hamilton wrote:
> On Saturday, March 20, 2021 at 3:52:40 PM UTC-4, US Janet wrote:
> > The attached recipe from dsi
> >
> >
> > https://meatwave.com/recipes/grilled...t-heo-nuong-xa
> >
> > calls for"Vietnamese fish sauce". I asked if there was much
> > difference between Vietnamese fish sauce and a different one.
> > I was contemplating making the recipe but only had one fish sauce
> > commonly available in my area. With much effort I could probably find
> > Vietnamese fish sauce.
> It would help to know what fish sauce is commonly available in your area.
>
> But it probably will be fine anyway.
>
> Cindy Hamilton

Sorry. Should have read down all the way to the (current) bottom of the thread.

Cindy Hamilton

On Sun, 21 Mar 2021 00:34:58 -0600, US Janet >
wrote:

>On Sat, 20 Mar 2021 20:00:33 -0500, Sqwertz >
>wrote:
>
>>On Sat, 20 Mar 2021 13:52:35 -0600, US Janet wrote:
>>
>>> The attached recipe from dsi
>>>
>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>
>>> calls for"Vietnamese fish sauce". I asked if there was much
>>> difference between Vietnamese fish sauce and a different one.
>>> I was contemplating making the recipe but only had one fish sauce
>>> commonly available in my area. With much effort I could probably find
>>> Vietnamese fish sauce.
>>>
>>> In the context of fish sauce above, I believe it is the bottled stuff
>>> that is added to other typical ingredients to make a sauce used by the
>>> Vietnamese for fish.
>>
>>Fish sauce (nuoc mam) is all Vietnamese fish sauce. It's not USED
>>for fish, it's MADE OUT OF fish. You didn't say what brand/product
>>you have.
>>
>>-sw
>. The brand is Dynasty, product of Thailand. Anchovy extract, salt
>and sugar.
>Janet US


Thought I do not use it often any more, I have almost always used
Golden Boy, which lists ingredients as "anchovy fish, salt, sugar."

It has very nice flavor in dishes, but over the years, one of its big
advantages to me was that I could get it in a pack of maybe 4-6 small
bottles- probably the sort one would carry for lunch, or maybe keep on
the table, because I found that using up a large bottle was difficult
to do before I felt it was just open too long.

Although I used to cook Thai or Vietnamese more than I do now, each
recipe only took a couple spoons of the sauce and the usual bottles
were 24 oz, or close too it. It would have taken me forever to use it
all up. I'd wind up chucking an old bottle thinking its freshness
might be off. It proved cheaper, ultimately, to get the multi-pack of
small sizes.

Of course, I might have been wrong. I mean, I have vinegars and honeys
that are really old, but I know those things last forever and ever,
though some taste changes might occur, but that can be an adventure
and a side benefit, rather than a problem.

On Sun, 21 Mar 2021 11:07:32 -0400, Boron Elgar
> wrote:

>On Sun, 21 Mar 2021 00:34:58 -0600, US Janet >
>wrote:
>
>>On Sat, 20 Mar 2021 20:00:33 -0500, Sqwertz >
>>wrote:
>>
>>>On Sat, 20 Mar 2021 13:52:35 -0600, US Janet wrote:
>>>
>>>> The attached recipe from dsi
>>>>
>>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>>
>>>> calls for"Vietnamese fish sauce". I asked if there was much
>>>> difference between Vietnamese fish sauce and a different one.
>>>> I was contemplating making the recipe but only had one fish sauce
>>>> commonly available in my area. With much effort I could probably find
>>>> Vietnamese fish sauce.
>>>>
>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>> that is added to other typical ingredients to make a sauce used by the
>>>> Vietnamese for fish.
>>>
>>>Fish sauce (nuoc mam) is all Vietnamese fish sauce. It's not USED
>>>for fish, it's MADE OUT OF fish. You didn't say what brand/product
>>>you have.
>>>
>>>-sw
>>. The brand is Dynasty, product of Thailand. Anchovy extract, salt
>>and sugar.
>>Janet US
>
>
>Thought I do not use it often any more, I have almost always used
>Golden Boy, which lists ingredients as "anchovy fish, salt, sugar."
>
>It has very nice flavor in dishes, but over the years, one of its big
>advantages to me was that I could get it in a pack of maybe 4-6 small
>bottles- probably the sort one would carry for lunch, or maybe keep on
>the table, because I found that using up a large bottle was difficult
>to do before I felt it was just open too long.
>
>Although I used to cook Thai or Vietnamese more than I do now, each
>recipe only took a couple spoons of the sauce and the usual bottles
>were 24 oz, or close too it. It would have taken me forever to use it
>all up. I'd wind up chucking an old bottle thinking its freshness
>might be off. It proved cheaper, ultimately, to get the multi-pack of
>small sizes.
>
>Of course, I might have been wrong. I mean, I have vinegars and honeys
>that are really old, but I know those things last forever and ever,
>though some taste changes might occur, but that can be an adventure
>and a side benefit, rather than a problem.

I looked at the date on my bottle and it was time to chuck it
2/20/15 )
Obviously I got what you were talking about.
Janet US

On Sun, 21 Mar 2021 11:07:32 -0400, Boron Elgar
> wrote:

>On Sun, 21 Mar 2021 00:34:58 -0600, US Janet >
>wrote:
>
>>On Sat, 20 Mar 2021 20:00:33 -0500, Sqwertz >
>>wrote:
>>
>>>On Sat, 20 Mar 2021 13:52:35 -0600, US Janet wrote:
>>>
>>>> The attached recipe from dsi
>>>>
>>>> https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>>>>
>>>> calls for"Vietnamese fish sauce". I asked if there was much
>>>> difference between Vietnamese fish sauce and a different one.
>>>> I was contemplating making the recipe but only had one fish sauce
>>>> commonly available in my area. With much effort I could probably find
>>>> Vietnamese fish sauce.
>>>>
>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>> that is added to other typical ingredients to make a sauce used by the
>>>> Vietnamese for fish.
>>>
>>>Fish sauce (nuoc mam) is all Vietnamese fish sauce. It's not USED
>>>for fish, it's MADE OUT OF fish. You didn't say what brand/product
>>>you have.
>>>
>>>-sw
>>. The brand is Dynasty, product of Thailand. Anchovy extract, salt
>>and sugar.
>>Janet US
>
>
>Thought I do not use it often any more, I have almost always used
>Golden Boy, which lists ingredients as "anchovy fish, salt, sugar."

They don't mean salty anchovies that are put on pizza, they mean the
small fish used to make anchovies. There's actually no such type of
fish that's an anchovy, they mean any small fish that's used for
turning into anchovies. Fish sauce is made from anchovy sized fish
through fermentation. I like anchovies a lot but I don't care for
fish sauce, I think fish sauce is what makes Asians squint.

>It has very nice flavor in dishes, but over the years, one of its big
>advantages to me was that I could get it in a pack of maybe 4-6 small
>bottles- probably the sort one would carry for lunch, or maybe keep on
>the table, because I found that using up a large bottle was difficult
>to do before I felt it was just open too long.
>
>Although I used to cook Thai or Vietnamese more than I do now, each
>recipe only took a couple spoons of the sauce and the usual bottles
>were 24 oz, or close too it. It would have taken me forever to use it
>all up. I'd wind up chucking an old bottle thinking its freshness
>might be off. It proved cheaper, ultimately, to get the multi-pack of
>small sizes.
>
>Of course, I might have been wrong. I mean, I have vinegars and honeys
>that are really old, but I know those things last forever and ever,
>though some taste changes might occur, but that can be an adventure
>and a side benefit, rather than a problem.

Vinegar has about a two year shelf life, and it begins to get cloudy,
won't harm you but begins to look sickly. I buy white vinegar in
gallon bottles and usually can use it all before it clouds. Any
begins to cloud I use it for cleaning, good to remove mineral deposits
on faucets, shower heads, and glass shower doors.

Keep the large bottle in your fridge and use it to fill small bottles
for traveling, I do that with soy sauce.... I buy Kikkoman soy sauce
in a quart bottle and use it to refill a small (13oz) Kikkoman bottle.
Most bottled sauces don't need to be refrigerated but they remain more
potent/longer when kept cold. Ketchup doesn't need refrigeration but
I keep it in the fridge because it can take us two years to use up a
large bottle, small bottles can cost substantially more.

On Sun, 21 Mar 2021 12:06:12 -0400, Sheldon Martin >
wrote:


>
>Vinegar has about a two year shelf life, and it begins to get cloudy,
>won't harm you but begins to look sickly. I buy white vinegar in
>gallon bottles and usually can use it all before it clouds. Any
>begins to cloud I use it for cleaning, good to remove mineral deposits
>on faucets, shower heads, and glass shower doors.
>

That is the "Mother" beginning to form. Many people cherish the
mother to use in making their own vinegar by adding wine.
From Wiki: "Mother of vinegar can also form in store-bought vinegar if
there is some non-fermented sugar and/or alcohol contained in the
vinegar. This is more common in unpasteurized vinegar. While not
appetizing in appearance, mother of vinegar is completely harmless and
the surrounding vinegar does not have to be discarded because of it.
It can be filtered out using a coffee filter, used to start a bottle
of vinegar, or simply ignored."
A neighbor keeps a Mother in a jug. It gets all the leftover wine.
Janet US

On Sun, 21 Mar 2021 09:53:00 -0600, US Janet >
wrote:

>On Sun, 21 Mar 2021 11:07:32 -0400, Boron Elgar
> wrote:
>

>>Of course, I might have been wrong. I mean, I have vinegars and honeys
>>that are really old, but I know those things last forever and ever,
>>though some taste changes might occur, but that can be an adventure
>>and a side benefit, rather than a problem.
>
>I looked at the date on my bottle and it was time to chuck it
>2/20/15 )
>Obviously I got what you were talking about.
>Janet US

LOL- I cleaned out an above the counter, corner kitchen cabinet
yesterday- some things had ended up pushed way in the back where I
cannot see nor reach easily. I am embarrassed to mention what that hot
sauce date was. Never opened, but even so, let's just say I think the
kids were still in high school.

On Sun, 21 Mar 2021 11:39:13 -0600, US Janet >
wrote:

>On Sun, 21 Mar 2021 12:06:12 -0400, Sheldon Martin >
>wrote:
>
>
>>
>>Vinegar has about a two year shelf life, and it begins to get cloudy,
>>won't harm you but begins to look sickly. I buy white vinegar in
>>gallon bottles and usually can use it all before it clouds. Any
>>begins to cloud I use it for cleaning, good to remove mineral deposits
>>on faucets, shower heads, and glass shower doors.
>>
>
>That is the "Mother" beginning to form. Many people cherish the
>mother to use in making their own vinegar by adding wine.
>From Wiki: "Mother of vinegar can also form in store-bought vinegar if
>there is some non-fermented sugar and/or alcohol contained in the
>vinegar. This is more common in unpasteurized vinegar. While not
>appetizing in appearance, mother of vinegar is completely harmless and
>the surrounding vinegar does not have to be discarded because of it.
>It can be filtered out using a coffee filter, used to start a bottle
>of vinegar, or simply ignored."
>A neighbor keeps a Mother in a jug. It gets all the leftover wine.
>Janet US

Vinegar *might* develop mother, an I certainly recall seeing it when I
was a kid....you know, 60+ years ago.

Frankly, most of my vinegars will outlive me.

https://www.eatbydate.com/other/cond...-vinegar-last/

On Sun, 21 Mar 2021 18:45:51 -0400, Boron Elgar
> wrote:

>On Sun, 21 Mar 2021 09:53:00 -0600, US Janet >
>wrote:
>
>>On Sun, 21 Mar 2021 11:07:32 -0400, Boron Elgar
> wrote:
>>
>
>>>Of course, I might have been wrong. I mean, I have vinegars and honeys
>>>that are really old, but I know those things last forever and ever,
>>>though some taste changes might occur, but that can be an adventure
>>>and a side benefit, rather than a problem.
>>
>>I looked at the date on my bottle and it was time to chuck it
>>2/20/15 )
>>Obviously I got what you were talking about.
>>Janet US
>
>LOL- I cleaned out an above the counter, corner kitchen cabinet
>yesterday- some things had ended up pushed way in the back where I
>cannot see nor reach easily. I am embarrassed to mention what that hot
>sauce date was. Never opened, but even so, let's just say I think the
>kids were still in high school.

LOL

On 2021 Mar 21, , Boron Elgar wrote
(in >):

> Although I used to cook Thai or Vietnamese more than I do now, each
> recipe only took a couple spoons of the sauce and the usual bottles
> were 24 oz, or close too it. It would have taken me forever to use it
> all up. I'd wind up chucking an old bottle thinking its freshness
> might be off. It proved cheaper, ultimately, to get the multi-pack of
> small sizes.

Pour the remainder out of your window if you love cats.

On Monday, March 22, 2021 at 3:45:09 AM UTC-4, Leo wrote:
> On 2021 Mar 21, , Boron Elgar wrote
> (in >):
> > Although I used to cook Thai or Vietnamese more than I do now, each
> > recipe only took a couple spoons of the sauce and the usual bottles
> > were 24 oz, or close too it. It would have taken me forever to use it
> > all up. I'd wind up chucking an old bottle thinking its freshness
> > might be off. It proved cheaper, ultimately, to get the multi-pack of
> > small sizes.
>
> Pour the remainder out of your window if you love cats.

It goes into its own bowl, next to a bowl of fresh milk if you like the cat so much.

Sheldon Martin wrote:
> Keep the large bottle in your fridge and use it to fill small bottles
> for traveling, I do that with soy sauce....

You bring a small bottle of soy sauce when you travel?

On 3/22/2021 7:56 AM, Gary wrote:
> Sheldon Martin wrote:
>> Keep the large bottle in your fridge and use it to fill small bottles
>> for traveling, I do that with soy sauce....
>
> You bring a small bottle of soy sauce when you travel?
>
>
>


Yeah, it really bummed me out when the TSA instituted new rules and I
could no longer bring my travel bottle of soy sauce on board.

On 2021-03-22 10:58 a.m., Taxed and Spent wrote:
> On 3/22/2021 7:56 AM, Gary wrote:
>> Sheldon Martin wrote:
>>> Keep the large bottle in your fridge and use it to fill small bottles
>>> for traveling, I do that with soy sauce....
>>
>> You bring a small bottle of soy sauce when you travel?
>>
>>
>>
>
>
> Yeah, it really bummed me out when the TSA instituted new rules and I
> could no longer bring my travel bottle of soy sauce on board.

Stupid rules. About 10 years ago we flew to a number of European
destinations. We flew Toronto to Schipol and then on to Tallinn Estonia.
A week later from Tallinn to Stockholme, and a week after that from
Stockholme to Copenhagen. We then headed home from Copenhagen to
Toronto via Schipol. I had the liquids from my toilet kit in a clear
plastic bag. Holy cow did I ever get a lot of grief going through
boarding security at Copenhagen. I had the plastic bag in my carry on
instead of taking out so they could see it separately, just like I had
it at the other 5 boardings. The guy was really ****ed.

It was funny when my wife and I flew to Denver on Sept 11 2001. Being
the first anniversary of the 9/11 attacks, I was expecting security to
be extremely tight. I guess other people were more concerned than I was
because it was about $160 per person cheaper to fly that day. The
security we went through was slacker than what I had been going through
in Canada and Europe for years.

On 3/22/2021 11:21 AM, Dave Smith wrote:
> It was funny when my wife and I flew to Denver on Sept 11 2001.* Being
> the first anniversary* of the 9/11 attacks, I was expecting security to
> be extremely tight.
>
That was *the* date of the terrorist attack, dimmy.
--
The real Bruce posts with Eternal September

On Mon, 22 Mar 2021 10:56:02 -0400, Gary > wrote:

>Sheldon Martin wrote:
>> Keep the large bottle in your fridge and use it to fill small bottles
>> for traveling, I do that with soy sauce....
>
>You bring a small bottle of soy sauce when you travel?

Sure, if I'm going out for Chinese, the soy sauce they put out on the
tables is the same pigeon blood that's in those plastic pouches
included with take out.

On Monday, March 22, 2021 at 12:28:27 PM UTC-4, Sheldon wrote:
> On Mon, 22 Mar 2021 10:56:02 -0400, Gary > wrote:
>
> >Sheldon Martin wrote:
> >> Keep the large bottle in your fridge and use it to fill small bottles
> >> for traveling, I do that with soy sauce....
> >
> >You bring a small bottle of soy sauce when you travel?
> Sure, if I'm going out for Chinese, the soy sauce they put out on the
> tables is the same pigeon blood that's in those plastic pouches
> included with take out.

You really eat at the crappiest Chinese places.

I don't use soy sauce at Chinese restaurants; the food comes out
properly seasoned and sauced.

Cindy Hamilton