OmManiPadmeOmelet wrote:
> In article > ,
> sarah bennett > wrote:
>
>
>>sarah bennett wrote:
>>
>>>Gregory Morrow wrote:
>>>
>>>
>>>>OmManiPadmeOmelet wrote:
>>>>
>>>>
>>>>
>>>>>The meat comes out sweet and tasty.
>>>>>
>>>>>Try it. :-) Just once!
>>>>
>>>>
>>>>
>>>>
>>>>Here is my Love Tip 'o the day:
>>>>
>>>>If a dude wants to make his "meat" sweet 'n tasty he should drink some
>>>>pineapple juice every day ;---p
>>>>
>>>>http://www.askmen.com/love/love_tip_..._love_tip.html
>>>>
>>>>"To sweeten up your inner load, drink plenty of pineapple juice, and eat
>>>>bananas and papaya. Their sweetness results in yours. And of course,
>>>>lest we
>>>>forget that parsley can do wonders for men worldwide -- it eliminates
>>>>body
>>>>odor, freshens breath and improves the taste of seminal fluid..."
>>>>
>>>
>>>I have neber known a woman who had compliants about flavor. texture,
>>>yes. who likes teeny things stuck in their teeth? I'm not sure that that
>>>can be improved on
>>>
>>
>>damn, I can't type worth a damn, can I?
>
>
> The subject matter prolly had you flustered. ;-)

heh.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

OmManiPadmeOmelet wrote:
> In article
> >,
> Elaine Parrish > wrote:
>
>
>>On Wed, 28 Dec 2005, OmManiPadmeOmelet wrote:
>>
>>
>>>In article om>,
>>> "Sheldon" > wrote:
>>>
>>>
wrote:
>>>>
>>>>>We generate enough bacon grease that I can even use it to fry fish.
>>>>
>>>>Fresh fish fried in bacon grease has got to be as taste in ass
>>>>disgusting as it gets.
>>>>
>>>
>>>I don't agree...
>>>
>>>When we used to go camping in Colorado, the first thing mom did when she
>>>got up in the morning was to toss a baited line in the river for trout,
>>>then get breakfast started starting with BACON in the Cast iron skillet
>>>over the campfire. :-)
>>
>>Om
>><great memories snipped>
>>
>>I agree, Om. Bacon grease - bacon drippins, as we like to call them - AKA
>>unpurified lard is great for pan frying fish. My maternal grandfather
>>loved pan fried, fresh water fish cooked in bacon drippins so we had it a
>>lot when I was there.
>>
>>Elaine, too
>>
>
>
> Funny isn't it how Bacon seems to figure in to a lot of special
> breakfast memories? :-)

There used to be a time when EVERYTHING was cooked in bacon drippings.

Travel Channel just had an episode of Taste of America where the host
went to Michigan or Wisconsin and they served up Trout Hemingway;
rainbow trout, cleaned, corn meal breading, fried in bacon fat, and
served with a stripe of bacon in the cavity of the fish. Attributed to
writer Ernest Hemingway.

Damn, makes me hungry just thinking about it....

PastaLover wrote:

> There used to be a time when EVERYTHING was cooked in bacon drippings.
>
> Travel Channel just had an episode of Taste of America where the host
> went to Michigan or Wisconsin and they served up Trout Hemingway;
> rainbow trout, cleaned, corn meal breading, fried in bacon fat, and
> served with a stripe of bacon in the cavity of the fish. Attributed to
>
> writer Ernest Hemingway.
>
> Damn, makes me hungry just thinking about it....

Carpe a l'Anciene
---------------------

Remove the head and tail from the carp and with the flesh prepare a
forcemeat using butter and keeping the mixture rather firm.

On to a suitable base or dish, mould this forcemeat into the shape of
the body of the carp enclosing it in a regency garnish for fish mixed
with some thick sauce espagnole made with fish fumet.

Place he head and tail in their correct positions taking care that they
are joined to the forcemeat, then decorate it all over with crescents of
truffle cut into graduated sizes so as to represent the scales of the
fish.

Sprinkle with melted butter, cover with thin slices of slat pork fat and
then with sheets of paper; cook carefully in a fairly slow oven and when
ready,. ready, remove the paper and fat; serve accompanied with sauce
genevoise.
--------

And here's another for sheldon to go ballistic over

Carpe a la Biere (carpe with beer)
---------------------------------------

Cook 5 ounces of sliced onions in butter without colour and place in the
bottom of a fish kettle, place the carp either whole or in fillets on
top and add 2 ounces sliced celery, 1 ounce diced gingerbread (pain
d'epice). A bouquet garni and sufficient light beer to barely cover the
fish. Cover with the lid and braise gently in the oven.

Serve the fish with a garnish of the poached soft roes from the carp and
coat with a sauce made form the cooking liquid, which has been reduced
by a good third, passed through a fine strainer and thickened and
enriched with a little butter.
-----

And of course this without even mentioning grilling oysters wrapped in
bacon or large prawns done the same way with a port wine reduction
sauce.

One of my favourites, though nothing to do with fish, is canapés saint
antoine, buttered toast covered with a puree of roquefort cheese mixed
with a third its weight of butter and seasoned with a touch of cayenne,
gratinated under the broiler and a grilled rasher of bacon place on
top. Ummm...bacon and blue cheese....
---
JL

In article <cmJsf.80$JT.38@fed1read06>,
PastaLover > wrote:

> OmManiPadmeOmelet wrote:
> > In article
> > >,
> > Elaine Parrish > wrote:
> >
> >
> >>On Wed, 28 Dec 2005, OmManiPadmeOmelet wrote:
> >>
> >>
> >>>In article om>,
> >>> "Sheldon" > wrote:
> >>>
> >>>
> wrote:
> >>>>
> >>>>>We generate enough bacon grease that I can even use it to fry fish.
> >>>>
> >>>>Fresh fish fried in bacon grease has got to be as taste in ass
> >>>>disgusting as it gets.
> >>>>
> >>>
> >>>I don't agree...
> >>>
> >>>When we used to go camping in Colorado, the first thing mom did when she
> >>>got up in the morning was to toss a baited line in the river for trout,
> >>>then get breakfast started starting with BACON in the Cast iron skillet
> >>>over the campfire. :-)
> >>
> >>Om
> >><great memories snipped>
> >>
> >>I agree, Om. Bacon grease - bacon drippins, as we like to call them - AKA
> >>unpurified lard is great for pan frying fish. My maternal grandfather
> >>loved pan fried, fresh water fish cooked in bacon drippins so we had it a
> >>lot when I was there.
> >>
> >>Elaine, too
> >>
> >
> >
> > Funny isn't it how Bacon seems to figure in to a lot of special
> > breakfast memories? :-)
>
> There used to be a time when EVERYTHING was cooked in bacon drippings.
>
> Travel Channel just had an episode of Taste of America where the host
> went to Michigan or Wisconsin and they served up Trout Hemingway;
> rainbow trout, cleaned, corn meal breading, fried in bacon fat, and
> served with a stripe of bacon in the cavity of the fish. Attributed to
> writer Ernest Hemingway.
>
> Damn, makes me hungry just thinking about it....

Sounds wonderful!

This whole thread has me seriously considering picking up some trout
from Austin next weekend or so.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> And of course this without even mentioning grilling oysters wrapped in
> bacon or large prawns done the same way with a port wine reduction
> sauce.

<snipped cool fish recipes>

One of my freinds at work suggested that I put prawns on skewers wrapped
in bacon to grill. :-)

Sounded good. I'd add chestnuts and probably some pineapple chunks and
whole button mushrooms to that.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > And of course this without even mentioning grilling oysters wrapped
> in
> > bacon or large prawns done the same way with a port wine reduction
> > sauce.
>
> <snipped cool fish recipes>
>
> One of my freinds at work suggested that I put prawns on skewers
> wrapped
> in bacon to grill. :-)

I first ran across this dish at a local Thai restaurant, while the port
wine sauce is very good i have taken to using a Japanese sake, sesame
and soy sauce mix or a chinese mustard for a sauce with the large
grilled bacon wrapped prawns.

Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
chicken stock and seasoned with soy sauce or other Chinese sauce like
Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
are soft, they are removed from the stock, thoroughly mashed and
returned to the stock with the other ingredients.
---
JL

>
>
> Sounded good. I'd add chestnuts and probably some pineapple chunks and
>
> whole button mushrooms to that.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> OmManiPadmeOmelet wrote:
>
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>> > And of course this without even mentioning grilling oysters wrapped
>> > in bacon or large prawns done the same way with a port wine
>> > reduction sauce.
>>
>> <snipped cool fish recipes>
>>
>> One of my freinds at work suggested that I put prawns on skewers
>> wrapped in bacon to grill. :-)
>
> I first ran across this dish at a local Thai restaurant, while the port
> wine sauce is very good i have taken to using a Japanese sake, sesame
> and soy sauce mix or a chinese mustard for a sauce with the large
> grilled bacon wrapped prawns.
>
> Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> chicken stock and seasoned with soy sauce or other Chinese sauce like
> Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> are soft, they are removed from the stock, thoroughly mashed and
> returned to the stock with the other ingredients.
> ---
> JL

David loves the flavor of garlic and onion, but cannot abide coming across
a piece of either one in a finished dish. Rather than always using
granulated garlic or onion, I cook sliced or chopped garlic and onion as
specified in a recipe, then fish it all out and put it through the food
mill, returning the puree to the dish. Works for us, and most of the time
I don't miss the pieces. Occasionally I will make separate versions for
each of us when I simply must have the actual pieces in the dish.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > And of course this without even mentioning grilling oysters wrapped in
> > bacon or large prawns done the same way with a port wine reduction
> > sauce.
>
> <snipped cool fish recipes>
>
> One of my freinds at work suggested that I put prawns on skewers wrapped
> in bacon to grill. :-)
>
> Sounded good. I'd add chestnuts and probably some pineapple chunks and
> whole button mushrooms to that.


And if'n you invite Sheldon over you'd better add some cheeze cubes to them
thar' skewers :---p

--
Best
Greg

Wayne Boatwright wrote:

> On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
>
> Littleshoes?
>
> > OmManiPadmeOmelet wrote:
> >
> >> In article >,
> >> Joseph Littleshoes > wrote:
> >>
> >> > And of course this without even mentioning grilling oysters
> wrapped
> >> > in bacon or large prawns done the same way with a port wine
> >> > reduction sauce.
> >>
> >> <snipped cool fish recipes>
> >>
> >> One of my freinds at work suggested that I put prawns on skewers
> >> wrapped in bacon to grill. :-)
> >
> > I first ran across this dish at a local Thai restaurant, while the
> port
> > wine sauce is very good i have taken to using a Japanese sake,
> sesame
> > and soy sauce mix or a chinese mustard for a sauce with the large
> > grilled bacon wrapped prawns.
> >
> > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook"
> which
> > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups
> of
> > chicken stock and seasoned with soy sauce or other Chinese sauce
> like
> > Hosin or oyster sauce and thickened with a roux. Once the garlic
> cloves
> > are soft, they are removed from the stock, thoroughly mashed and
> > returned to the stock with the other ingredients.
> > ---
> > JL
>
> David loves the flavor of garlic and onion, but cannot abide coming
> across
> a piece of either one in a finished dish. Rather than always using
> granulated garlic or onion, I cook sliced or chopped garlic and onion
> as
> specified in a recipe, then fish it all out and put it through the
> food
> mill, returning the puree to the dish. Works for us, and most of the
> time
> I don't miss the pieces. Occasionally I will make separate versions
> for
> each of us when I simply must have the actual pieces in the dish.

In Martin Yan's original recipe the garlic cloves are left whole to be
eaten whole but i much prefer to mash them for the garlic brown sauce.

I know a garlicophobe that whines when the garlic is there in the dish
to be seen but complains just as much if you leave it out, when i cook
for her i often times lightly crush a clove of garlic and sauté or
otherwise cook it with whatever else i am making, this makes it easier
to remove from the finished dish yet provides a bit of garlic flavour.
Same with mustard for her, if she knows the mustard is in the dish she
wont eat it but if she does not know she raves about the great flavour.

I have my likes and dislikes also but at least i am rational and
consistent with them. For a garlicophobe she seems remarkably tolerant
of baked garlic. I once caught her, when she spent the night, in a
midnight raid on the fridge scarfing down some home made garlic bread
she would not admit to liking when it was served with dinner, would not
even try it at dinner but when she thought she would not be found
out....kind of like the Sienfield episode with the lobsters and the
women who kept kosher.
---
JL

>
>
> --
> Wayne Boatwright *¿*
> __________________________________________________ ________________
> And if we enter a room full of manure, may we believe in the pony.

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> > > And of course this without even mentioning grilling oysters wrapped
> > in
> > > bacon or large prawns done the same way with a port wine reduction
> > > sauce.
> >
> > <snipped cool fish recipes>
> >
> > One of my freinds at work suggested that I put prawns on skewers
> > wrapped
> > in bacon to grill. :-)
>
> I first ran across this dish at a local Thai restaurant, while the port
> wine sauce is very good i have taken to using a Japanese sake, sesame
> and soy sauce mix or a chinese mustard for a sauce with the large
> grilled bacon wrapped prawns.

Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!

>
> Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> chicken stock and seasoned with soy sauce or other Chinese sauce like
> Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> are soft, they are removed from the stock, thoroughly mashed and
> returned to the stock with the other ingredients.
> ---
> JL

That sounds wunnerful.

>
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
> Littleshoes?
>
> > OmManiPadmeOmelet wrote:
> >
> >> In article >,
> >> Joseph Littleshoes > wrote:
> >>
> >> > And of course this without even mentioning grilling oysters wrapped
> >> > in bacon or large prawns done the same way with a port wine
> >> > reduction sauce.
> >>
> >> <snipped cool fish recipes>
> >>
> >> One of my freinds at work suggested that I put prawns on skewers
> >> wrapped in bacon to grill. :-)
> >
> > I first ran across this dish at a local Thai restaurant, while the port
> > wine sauce is very good i have taken to using a Japanese sake, sesame
> > and soy sauce mix or a chinese mustard for a sauce with the large
> > grilled bacon wrapped prawns.
> >
> > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> > chicken stock and seasoned with soy sauce or other Chinese sauce like
> > Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> > are soft, they are removed from the stock, thoroughly mashed and
> > returned to the stock with the other ingredients.
> > ---
> > JL
>
> David loves the flavor of garlic and onion, but cannot abide coming across
> a piece of either one in a finished dish. Rather than always using
> granulated garlic or onion, I cook sliced or chopped garlic and onion as
> specified in a recipe, then fish it all out and put it through the food
> mill, returning the puree to the dish. Works for us, and most of the time
> I don't miss the pieces. Occasionally I will make separate versions for
> each of us when I simply must have the actual pieces in the dish.

I've done that when I want to make a really smooth textured soup.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> > > And of course this without even mentioning grilling oysters wrapped in
> > > bacon or large prawns done the same way with a port wine reduction
> > > sauce.
> >
> > <snipped cool fish recipes>
> >
> > One of my freinds at work suggested that I put prawns on skewers wrapped
> > in bacon to grill. :-)
> >
> > Sounded good. I'd add chestnuts and probably some pineapple chunks and
> > whole button mushrooms to that.
>
>
> And if'n you invite Sheldon over you'd better add some cheeze cubes to them
> thar' skewers :---p

Yeah right. <giggles>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> Wayne Boatwright wrote:
>
> > On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
> >
> > Littleshoes?
> >
> > > OmManiPadmeOmelet wrote:
> > >
> > >> In article >,
> > >> Joseph Littleshoes > wrote:
> > >>
> > >> > And of course this without even mentioning grilling oysters
> > wrapped
> > >> > in bacon or large prawns done the same way with a port wine
> > >> > reduction sauce.
> > >>
> > >> <snipped cool fish recipes>
> > >>
> > >> One of my freinds at work suggested that I put prawns on skewers
> > >> wrapped in bacon to grill. :-)
> > >
> > > I first ran across this dish at a local Thai restaurant, while the
> > port
> > > wine sauce is very good i have taken to using a Japanese sake,
> > sesame
> > > and soy sauce mix or a chinese mustard for a sauce with the large
> > > grilled bacon wrapped prawns.
> > >
> > > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook"
> > which
> > > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups
> > of
> > > chicken stock and seasoned with soy sauce or other Chinese sauce
> > like
> > > Hosin or oyster sauce and thickened with a roux. Once the garlic
> > cloves
> > > are soft, they are removed from the stock, thoroughly mashed and
> > > returned to the stock with the other ingredients.
> > > ---
> > > JL
> >
> > David loves the flavor of garlic and onion, but cannot abide coming
> > across
> > a piece of either one in a finished dish. Rather than always using
> > granulated garlic or onion, I cook sliced or chopped garlic and onion
> > as
> > specified in a recipe, then fish it all out and put it through the
> > food
> > mill, returning the puree to the dish. Works for us, and most of the
> > time
> > I don't miss the pieces. Occasionally I will make separate versions
> > for
> > each of us when I simply must have the actual pieces in the dish.
>
> In Martin Yan's original recipe the garlic cloves are left whole to be
> eaten whole but i much prefer to mash them for the garlic brown sauce.
>
> I know a garlicophobe that whines when the garlic is there in the dish
> to be seen but complains just as much if you leave it out, when i cook
> for her i often times lightly crush a clove of garlic and sauté or
> otherwise cook it with whatever else i am making, this makes it easier
> to remove from the finished dish yet provides a bit of garlic flavour.
> Same with mustard for her, if she knows the mustard is in the dish she
> wont eat it but if she does not know she raves about the great flavour.
>
> I have my likes and dislikes also but at least i am rational and
> consistent with them. For a garlicophobe she seems remarkably tolerant
> of baked garlic. I once caught her, when she spent the night, in a
> midnight raid on the fridge scarfing down some home made garlic bread
> she would not admit to liking when it was served with dinner, would not
> even try it at dinner but when she thought she would not be found
> out....kind of like the Sienfield episode with the lobsters and the
> women who kept kosher.
> ---
> JL
>
> >
> >
> > --
> > Wayne Boatwright *¿*
> > __________________________________________________ ________________
> > And if we enter a room full of manure, may we believe in the pony.
>
>
>

That's funny! :-)

I'm not overly fond of mustard by itself, but it does make a nice
ingredient, and I adore garlic!

Anchovies add an interesting touch to some dishes as well but are vile
by themselves.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Joseph Littleshoes > wrote:
>
> >
> > I know a garlicophobe that whines when the garlic is there in the
> dish
> > to be seen but complains just as much if you leave it out, when i
> cook
> > for her i often times lightly crush a clove of garlic and sauté or
> > otherwise cook it with whatever else i am making, this makes it
> easier
> > to remove from the finished dish yet provides a bit of garlic
> flavour.
> > Same with mustard for her, if she knows the mustard is in the dish
> she
> > wont eat it but if she does not know she raves about the great
> flavour.
> > ---
> > JL
> >
>
> That's funny! :-)
>
> I'm not overly fond of mustard by itself, but it does make a nice
> ingredient, and I adore garlic!

I make a ham & cheese sandwich with cheddar, garlic, oregano and
mustard. I am very fond of the combination of garlic, cheddar, mustard
and oregano. Spread the toasted bread with strong garlic butter, layer
the meat and cheese with a good brown mustard and then pan fry till the
cheese starts to melt. Sometimes i make a loaf of French bread and
incorporate into it a big chunk of cheddar cheese, crushed garlic and
oregano.

>
>
> Anchovies add an interesting touch to some dishes as well but are vile
>
> by themselves.

Once i got past my revulsion at whole anchovies and started to
experiment i have found them to be a very good ingredient. I prefer the
salt packed over those preserved in olive oil.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Joseph Littleshoes wrote:
> OmManiPadmeOmelet wrote:
>
> > Joseph Littleshoes > wrote:
> >
> > >
> > > I know a garlicophobe that whines when the garlic is there in the
> > dish
> > > to be seen but complains just as much if you leave it out, when i
> > cook
> > > for her i often times lightly crush a clove of garlic and sauté or
> > > otherwise cook it with whatever else i am making, this makes it
> > easier
> > > to remove from the finished dish yet provides a bit of garlic
> > flavour.
> > > Same with mustard for her, if she knows the mustard is in the dish
> > she
> > > wont eat it but if she does not know she raves about the great
> > flavour.
> > > ---
> > > JL
> > >
> >
> > That's funny! :-)
> >
> > I'm not overly fond of mustard by itself, but it does make a nice
> > ingredient, and I adore garlic!
>
> I make a ham & cheese sandwich with cheddar, garlic, oregano and
> mustard. I am very fond of the combination of garlic, cheddar, mustard
> and oregano. Spread the toasted bread with strong garlic butter, layer
> the meat and cheese with a good brown mustard and then pan fry till the
> cheese starts to melt. Sometimes i make a loaf of French bread and
> incorporate into it a big chunk of cheddar cheese, crushed garlic and
> oregano.
>
> >
> >
> > Anchovies add an interesting touch to some dishes as well but are vile
> >
> > by themselves.
>
> Once i got past my revulsion at whole anchovies and started to
> experiment i have found them to be a very good ingredient. I prefer the
> salt packed over those preserved in olive oil.

Are you American Indian? I am 1/8 Cherokee, and we gave our son the
middle name, "Falcon," to honor his Indian heritage. His other name is
"Little Bird," since he was born 3# 7oz, but very strong.
> ---
> JL
>
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson

--Bryan

Are you American Indian? I am 1/8 Cherokee, and we gave our son the
middle name, "Falcon," to honor his Indian heritage. His other name is
"Little Bird," since he was born 3# 7oz, but very strong.

Thank you for continuing to honor and be proud of your heritage.
Dee Dee
(Dee Dovey)

OmManiPadmeOmelet wrote:

> Joseph Littleshoes > wrote:
>
> > OmManiPadmeOmelet wrote:

> i have taken to using a Japanese sake, sesame
> > and soy sauce mix ...
>
> Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!

Equal parts of sesame oil, soy sauce, and sake thoroughly mixed make a
traditional Japanese sauce i forget the name of (onami? unami?), the
Japanese will often spice it up with garlic, hot pepper, citrus juices,
daikon and various other ingredients, but i find it very good with just
the 3 main ingredients of sake, sesame oil and soy sauce. Use it as a
marinade, a sauce for rice, meats & veggies, or a dipping sauce. Can be
thickened with an arrow root roux and heated to remove most of the
alcohol from the sake. Particularly good with pork IMO.

I had to google to find out what Shirataki is and am looking forward to
trying them. A google search of sake+sesame+soy+sauce will turn up
hundreds of variations on the sauce.
---
JL

Dee Randall wrote:
> Are you American Indian? I am 1/8 Cherokee, and we gave our son the
> middle name, "Falcon," to honor his Indian heritage. His other name is
> "Little Bird," since he was born 3# 7oz, but very strong.
>
> Thank you for continuing to honor and be proud of your heritage.
> Dee Dee
> (Dee Dovey)

I grew up culturally 100% Euro-American, but I want Johnny Falcon to
have more options.
We also gave him the first name, Johnny (not john), after Johnny B.
Goode, to reflect his parents being Rock'n Rollers.

--Bryan

In article >,
Joseph Littleshoes > wrote:

> > I'm not overly fond of mustard by itself, but it does make a nice
> > ingredient, and I adore garlic!
>
> I make a ham & cheese sandwich with cheddar, garlic, oregano and
> mustard. I am very fond of the combination of garlic, cheddar, mustard
> and oregano. Spread the toasted bread with strong garlic butter, layer
> the meat and cheese with a good brown mustard and then pan fry till the
> cheese starts to melt. Sometimes i make a loaf of French bread and
> incorporate into it a big chunk of cheddar cheese, crushed garlic and
> oregano.

I've been using mustard a lot as a chicken marinade by itself or in
combination prior to grilling meat. It also works for pork.

>
> >
> >
> > Anchovies add an interesting touch to some dishes as well but are vile
> >
> > by themselves.
>
> Once i got past my revulsion at whole anchovies and started to
> experiment i have found them to be a very good ingredient. I prefer the
> salt packed over those preserved in olive oil.
> ---
> JL

I'm still experimenting with them.
That add a nice richness, or, "that" flavor to dressings for greens and
salads.

I'm wondering about using anchovie paste.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > Joseph Littleshoes > wrote:
> >
> > > OmManiPadmeOmelet wrote:
>
> > i have taken to using a Japanese sake, sesame
> > > and soy sauce mix ...
> >
> > Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!
>
> Equal parts of sesame oil, soy sauce, and sake thoroughly mixed make a
> traditional Japanese sauce i forget the name of (onami? unami?), the

I've not played with Saki yet, thanks for the idea!
I'm not overly fond of it as a beverage.

> Japanese will often spice it up with garlic, hot pepper, citrus juices,
> daikon and various other ingredients, but i find it very good with just
> the 3 main ingredients of sake, sesame oil and soy sauce. Use it as a
> marinade, a sauce for rice, meats & veggies, or a dipping sauce. Can be

I was thinking it'd make a good dipping sauce.

> thickened with an arrow root roux and heated to remove most of the
> alcohol from the sake. Particularly good with pork IMO.

Arrowroot is hands down my favorite thickener!

>
> I had to google to find out what Shirataki is and am looking forward to
> trying them. A google search of sake+sesame+soy+sauce will turn up
> hundreds of variations on the sauce.
> ---
> JL

Shirataki, good for weight loss plans. <G>
Get to have your noodles that way!
And they are very good. No flavor on their own, they soak up whatever
you cook them in.

I took some chunks of round that had been marinating in the frige for 4
or 5 days in Teriyaki sauce, Quick fried those with some sliced celery
and some sesame seeds. Nothing else.

It juiced up a bit due to the celery so I added some more teryaki and
soy sauce, then dumped in a couple of bags of Shiratake. It was for
lunch at work so it sat in that mix in the 'frige for a few hours prior
to re-heating and eating.

It was delish'.

They are not always that easy to find! Being the only real low carb/high
fiber noodle, they get bought up by the low carb fanatics. <G> I've
started mail ordering them lately.


>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

Joseph Littleshoes wrote:

> >
> > >
> > >
> > > Anchovies add an interesting touch to some dishes as well but are
> vile
> > >
> > > by themselves.
> >
> > Once i got past my revulsion at whole anchovies and started to
> > experiment i have found them to be a very good ingredient. I prefer
> the
> > salt packed over those preserved in olive oil.
> > ---
> > JL
>
> I'm still experimenting with them.
> That add a nice richness, or, "that" flavor to dressings for greens
> and
> salads.
>
> I'm wondering about using anchovie paste.
> --
> Om.

My own preference is for whole anchovy over paste, i would probly leave
out the anchovy rather than use a paste.

But i have access to a good salted anchovy at an Italian deli. I have
used the pastes but only a few brands and none of them has the flavour
of the whole fish, at least IMO. They always seem stale to me.

However it must be said, almost any fish can be crushed and used in
place of anchovy, some fish is so mild, if not bland, that to use it
this way would be pointless but even canned salmon can be crushed and
used judiciously to impart the 'hint of the sea' a cat fish is very good
for but this but so very strongly flavoured one has to be very careful
if using as an seasoning. And it don't hurt to like cat fish to begin
with. Clam juice, tuna oil, canned crab, bottled gefulte fish, while i
would not serve them as an individual dish work well as flavourings.

IMO the problem with most sea food is that it has too 'fishy' a taste
which i don't really like. But it can be a wonderful accompaniment to
other flavours. If i used more fish i would keep a fish stock going,
but i use so little fresh fish or sea food that a bit of anchovy is
almost as good as a fresh fish stock. for flavouring.
---
JL

> .

>
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Joseph Littleshoes wrote:
> [snip]
> IMO the problem with most sea food is that it has too 'fishy' a taste
> which i don't really like. But it can be a wonderful accompaniment to
> other flavours. If i used more fish i would keep a fish stock going,
> but i use so little fresh fish or sea food that a bit of anchovy is
> almost as good as a fresh fish stock. for flavouring.
> ---
For when you're out of anchovies, keep a bottle of nuoc mam, Vietnamese
fish sauce, in the cupboard. It's mostly anchovies. -aem

aem wrote:

> Joseph Littleshoes wrote:
> > [snip]
> > IMO the problem with most sea food is that it has too 'fishy' a
> taste
> > which i don't really like. But it can be a wonderful accompaniment
> to
> > other flavours. If i used more fish i would keep a fish stock
> going,
> > but i use so little fresh fish or sea food that a bit of anchovy is
> > almost as good as a fresh fish stock. for flavouring.
> > ---
> For when you're out of anchovies, keep a bottle of nuoc mam,
> Vietnamese
> fish sauce, in the cupboard. It's mostly anchovies. -aem

I have tried. But found no comfort in commercial 'fish saucs'.

Is "nuoc mam" the red and yellow striped one?
---
Littleshoes

Joseph Littleshoes wrote:

> OmManiPadmeOmelet wrote:
>
> Joseph Littleshoes wrote:
>
> > >
> > > >
> > > >
> > > > Anchovies add an interesting touch to some dishes as well but
> are
> > vile
> > > >
> > > > by themselves.
> > >
> > > Once i got past my revulsion at whole anchovies and started to
> > > experiment i have found them to be a very good ingredient. I
> prefer
> > the
> > > salt packed over those preserved in olive oil.
> > > ---
> > > JL
> >
> > I'm still experimenting with them.
> > That add a nice richness, or, "that" flavor to dressings for greens
> > and
> > salads.
> >
> > I'm wondering about using anchovie paste.
> > --
> > Om.
>
> My own preference is for whole anchovy over paste, i would probly
> leave
> out the anchovy rather than use a paste.

Shoud read: "rather than use a 'commercial' pre packaged anchovy paste."

---
Littkeshoes

>
>
> But i have access to a good salted anchovy at an Italian deli. I have
>
> used the pastes but only a few brands and none of them has the flavour
>
> of the whole fish, at least IMO. They always seem stale to me.
>
> However it must be said, almost any fish can be crushed and used in
> place of anchovy, some fish is so mild, if not bland, that to use it
> this way would be pointless but even canned salmon can be crushed and
> used judiciously to impart the 'hint of the sea' a cat fish is very
> good
> for but this but so very strongly flavoured one has to be very
> careful
> if using as an seasoning. And it don't hurt to like cat fish to begin
>
> with. Clam juice, tuna oil, canned crab, bottled gefulte fish, while i
>
> would not serve them as an individual dish work well as flavourings.
>
> IMO the problem with most sea food is that it has too 'fishy' a taste
> which i don't really like. But it can be a wonderful accompaniment to
>
> other flavours. If i used more fish i would keep a fish stock going,
> but i use so little fresh fish or sea food that a bit of anchovy is
> almost as good as a fresh fish stock. for flavouring.
> ---
> JL
>
> > .
>
> >
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch."
> -Jack
> > Nicholson

In article >,
Joseph Littleshoes > wrote:

> Shoud read: "rather than use a 'commercial' pre packaged anchovy paste."
>
> ---
> Littkeshoes

So do you mash your own anchovies?

That is what I did last time I used them. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> However it must be said, almost any fish can be crushed and used in
> place of anchovy, some fish is so mild, if not bland, that to use it
> this way would be pointless but even canned salmon can be crushed and
> used judiciously to impart the 'hint of the sea' a cat fish is very good
> for but this but so very strongly flavoured one has to be very careful
> if using as an seasoning. And it don't hurt to like cat fish to begin
> with. Clam juice, tuna oil, canned crab, bottled gefulte fish, while i
> would not serve them as an individual dish work well as flavourings.
>
> IMO the problem with most sea food is that it has too 'fishy' a taste
> which i don't really like. But it can be a wonderful accompaniment to
> other flavours. If i used more fish i would keep a fish stock going,
> but i use so little fresh fish or sea food that a bit of anchovy is
> almost as good as a fresh fish stock. for flavouring.
> ---
> J

I must agree. :-)

The last time I bought fish heads to make a fish stock, all they had
were fresh catfish heads!

I used them and a batch of shrimp heads together to make a stock.

It was WONderful! Not overly fishy, very mild.

I still have 3 large catfish heads in the freezer. I plan to make a soup
out of them by themselves this time, probably for a mild fish chowder.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
"aem" > wrote:

> Joseph Littleshoes wrote:
> > [snip]
> > IMO the problem with most sea food is that it has too 'fishy' a taste
> > which i don't really like. But it can be a wonderful accompaniment to
> > other flavours. If i used more fish i would keep a fish stock going,
> > but i use so little fresh fish or sea food that a bit of anchovy is
> > almost as good as a fresh fish stock. for flavouring.
> > ---
> For when you're out of anchovies, keep a bottle of nuoc mam, Vietnamese
> fish sauce, in the cupboard. It's mostly anchovies. -aem
>

Is it easy to get at Oriental markets?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Joseph Littleshoes wrote:
> aem wrote:
> > For when you're out of anchovies, keep a bottle of nuoc mam,
> > Vietnamese fish sauce, in the cupboard. It's mostly anchovies. -aem
>
> I have tried. But found no comfort in commercial 'fish saucs'.
>
> Is "nuoc mam" the red and yellow striped one?
> ---
I don't know by appearance, but I meant to distinguish Vietnamese from
Thai fish sauce. Both are good, but I think the Vietnamese might be
slightly more toward what you might want. I can get it here at the
Asian markets in L.A. but smaller stores might have only the Thai
product, as it's more common. -aem

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > Shoud read: "rather than use a 'commercial' pre packaged anchovy
> paste."
> >
> > ---
> > Littkeshoes
>
> So do you mash your own anchovies?
>
> That is what I did last time I used them. :-)

Yes, i get salt packed that are allready de boned, i remove the head
though i understand some peole dont and crush and mash them. After
rinsing to remove as much salt as posible.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

OmManiPadmeOmelet wrote:

> In article . com>,
> "aem" > wrote:
>
> > Joseph Littleshoes wrote:
> > > [snip]
> > > IMO the problem with most sea food is that it has too 'fishy' a
> taste
> > > which i don't really like. But it can be a wonderful
> accompaniment to
> > > other flavours. If i used more fish i would keep a fish stock
> going,
> > > but i use so little fresh fish or sea food that a bit of anchovy
> is
> > > almost as good as a fresh fish stock. for flavouring.
> > > ---
> > For when you're out of anchovies, keep a bottle of nuoc mam,
> Vietnamese
> > fish sauce, in the cupboard. It's mostly anchovies. -aem
> >
>
> Is it easy to get at Oriental markets?



That's part of my problem, there are so many brands in the Asian markets
around here that even when i have asked and been recommended one brand
over another i still haven't found a version i like. Partly this is my
lack of experience with the originating cuisine.

I am adept at using a fish stock for sauces or poaching, braising or
soups & stews but just do not have enough knowledge or experience with
those Asian cuisine's that routinely use the fish sauces. Plus, i think
it may be an 'acquired taste' if raised on the stuff one probly develops
a liking for it.

I just wish the little old Asian lady next door spoke better english.
she makes the most delicious fish soups but her ability to explain them
in English, while better than my ability to explain anything in Chinese
is still, so limited that she don't like to even try to explain, her
daughter, who is fluent in both languages has told me she keeps no
written recipes, its all in her memory, what she learned from her mother
teaching her to cook. Her daughter even suggested that there is a
certain pride in having her 'secret ingredients' and keeping them
secret.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Om wrote:

> The last time I bought fish heads to make a fish stock, all they had
> were fresh catfish heads!
>
> I used them and a batch of shrimp heads together to make a stock.
>
> It was WONderful! Not overly fishy, very mild.
>
> I still have 3 large catfish heads in the freezer. I plan to make a soup
> out of them by themselves this time, probably for a mild fish chowder.


How about one of Singapore's unique dishes?

Fish Head Curry (from http://www.fs.tum.de/~beppi/recipe.html#head)

This dish is originally an invention of Indian immigrants (from Kerala) to
Singapore, but nowadays loved by all races. Don't be put off by the fish
head, it is delicious and contains more meat than you would imagine. Of
course this recipe works with other pieces of fish as well.

2 tsp. fish curry powder (see below)
4cm cinnamom stick
6 cardamom pods
1 star anise
6 cloves
2 onions, sliced
2cm ginger root, grated
2 cloves garlic, grated
2 stalks lemon grass, cut into 4cm pieces
2 sprigs curry leaves
1 tsp. salt
1/2 tsp. glutamate (optional)
2 tsp. sugar
200ml coconut cream (sqeezed from freshly grated coconut or instant)
2 tbsp. tamarind pulp, dissolved in 200ml water
150g ladyfingers (okra) or eggplants
4 big tomatoes, quartered
1 fish head (600g)
coriander leaves

Fry dry spices and onion in a little oil until soft, add ginger, garlic,
lemon grass, curry leaves, salt, glutamate, sugar, coconut milk and tamarind
juice and let it boil for 5 minutes. Add tomatoes, ladyfingers and fish head
and boil until done (15-20min). Sprinkle the dish with coriander leaves
before serving with rice.


Fish Curry Powder
250g coriander powder
60g cumin powder
150g chilli powder
30g turmeric powder
20g black pepper powder
10g funegreek powder

Mix all ingredients together and store in an airtight container away from
light.


Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > The last time I bought fish heads to make a fish stock, all they had
> > were fresh catfish heads!
> >
> > I used them and a batch of shrimp heads together to make a stock.
> >
> > It was WONderful! Not overly fishy, very mild.
> >
> > I still have 3 large catfish heads in the freezer. I plan to make a soup
> > out of them by themselves this time, probably for a mild fish chowder.
>
>
> How about one of Singapore's unique dishes?
>
> Fish Head Curry (from http://www.fs.tum.de/~beppi/recipe.html#head)
>
> This dish is originally an invention of Indian immigrants (from Kerala) to
> Singapore, but nowadays loved by all races. Don't be put off by the fish
> head, it is delicious and contains more meat than you would imagine. Of
> course this recipe works with other pieces of fish as well.
>
> 2 tsp. fish curry powder (see below)
> 4cm cinnamom stick
> 6 cardamom pods
> 1 star anise
> 6 cloves
> 2 onions, sliced
> 2cm ginger root, grated
> 2 cloves garlic, grated
> 2 stalks lemon grass, cut into 4cm pieces
> 2 sprigs curry leaves
> 1 tsp. salt
> 1/2 tsp. glutamate (optional)
> 2 tsp. sugar
> 200ml coconut cream (sqeezed from freshly grated coconut or instant)
> 2 tbsp. tamarind pulp, dissolved in 200ml water
> 150g ladyfingers (okra) or eggplants
> 4 big tomatoes, quartered
> 1 fish head (600g)
> coriander leaves
>
> Fry dry spices and onion in a little oil until soft, add ginger, garlic,
> lemon grass, curry leaves, salt, glutamate, sugar, coconut milk and tamarind
> juice and let it boil for 5 minutes. Add tomatoes, ladyfingers and fish head
> and boil until done (15-20min). Sprinkle the dish with coriander leaves
> before serving with rice.
>
>
> Fish Curry Powder
> 250g coriander powder
> 60g cumin powder
> 150g chilli powder
> 30g turmeric powder
> 20g black pepper powder
> 10g funegreek powder
>
> Mix all ingredients together and store in an airtight container away from
> light.
>
>
> Bob
>
>

This sounds wonderful! :-)
And it just so happens I have a live curry plant in my herb garden...

What can I substitute for lemon grass? I can get it at the oriental
market in Austin, but I've never been that impressed with it as a veggie.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> This sounds wonderful! :-)
> And it just so happens I have a live curry plant in my herb garden...

????

What is a "curry plant" he typed, incredulously?

>
>
> What can I substitute for lemon grass? I can get it at the oriental
> market in Austin, but I've never been that impressed with it as a
> veggie.

I have been told it must be fresh to get the very best effect, dried
just don't work, but opinions differ and you can get dried and powdered
lemon grass in Asian markets. I have an Asian mix of dried spices that
includes lemon grass and i do like it.

However using lemon in place of lemon grass should work, even a bit of
the lemon zest, carefully used can be very nice. A nice dice of lemon
zest can even be visuallly interesting in a dish with a clear, light or
white sauce or added to white rice.
---
JL

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > This sounds wonderful! :-)
> > And it just so happens I have a live curry plant in my herb garden...
>
> ????
>
> What is a "curry plant" he typed, incredulously?

It is!!! :-)

See he

http://tinypic.com/jj8j82.jpg

That is the one in my herb garden.

While I'm well award that curry is generally a spice mix, there are a
couple of plants (this one a low growing herb, and one is a tree) that
are called "curry" and have the proper aroma. Note the recipe you posted
said "2 sprigs of curry". That indicates a specific plant.

http://www.google.com/search?hl=en&i...&q=curry+plant


>
> >
> >
> > What can I substitute for lemon grass? I can get it at the oriental
> > market in Austin, but I've never been that impressed with it as a
> > veggie.
>
> I have been told it must be fresh to get the very best effect, dried
> just don't work, but opinions differ and you can get dried and powdered
> lemon grass in Asian markets. I have an Asian mix of dried spices that
> includes lemon grass and i do like it.

Oh they DO have fresh at the Oriental market! :-)

>
> However using lemon in place of lemon grass should work, even a bit of
> the lemon zest, carefully used can be very nice. A nice dice of lemon
> zest can even be visuallly interesting in a dish with a clear, light or
> white sauce or added to white rice.
> ---
> JL

I love to use lemon zest! It's so rich.
I probably ought to nab some lemons on sale and make a bunch. It freezes
well.

Cheers!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Bob Terwilliger" > wrote:

> Don't be put off by the fish
> head, it is delicious and contains more meat than you would imagine.

Sorry, this would not work for me. I still have vivid memories from
"One Day in the Life of Ivan Denosovich", where Solzhenitzyn described
meals in the gulag. Pieces of fish heads floating in cold gruel. If
you get one with an eye, you are lucky.

--
Julian Vrieslander

OmManiPadmeOmelet wrote:

> > For when you're out of anchovies, keep a bottle of nuoc mam, Vietnamese
> > fish sauce, in the cupboard. It's mostly anchovies. -aem
> >
>
> Is it easy to get at Oriental markets?


Yes, it's a staple condiment, you'll find many varieties. It's as
ubiquitous in some Oriental cuisines as ketchup is here...in Thai it's
called "nam pla". A big bottle will last a looong time...

--
Best
Greg

In article et>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > > For when you're out of anchovies, keep a bottle of nuoc mam, Vietnamese
> > > fish sauce, in the cupboard. It's mostly anchovies. -aem
> > >
> >
> > Is it easy to get at Oriental markets?
>
>
> Yes, it's a staple condiment, you'll find many varieties. It's as
> ubiquitous in some Oriental cuisines as ketchup is here...in Thai it's
> called "nam pla". A big bottle will last a looong time...

I'll check that out, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article et>,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
>> OmManiPadmeOmelet wrote:
>>
>> > > For when you're out of anchovies, keep a bottle of nuoc mam,
>> > > Vietnamese
>> > > fish sauce, in the cupboard. It's mostly anchovies. -aem
>> > >
>> >
>> > Is it easy to get at Oriental markets?
>>
>>
>> Yes, it's a staple condiment, you'll find many varieties. It's as
>> ubiquitous in some Oriental cuisines as ketchup is here...in Thai it's
>> called "nam pla". A big bottle will last a looong time...
>
> I'll check that out, thanks!
> --
> Om.

I just bought a bottle at a market and I had so many brands to choose from,
it made me dizzy. One of the market guys helped me. He said there were
different strengths and tastes. He picked for me the most popular seller.
That's all I had to go on.
Dee Dee

In article >,
"Dee Randall" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article et>,
> > "Gregory Morrow"
> > <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >>
> >> > > For when you're out of anchovies, keep a bottle of nuoc mam,
> >> > > Vietnamese
> >> > > fish sauce, in the cupboard. It's mostly anchovies. -aem
> >> > >
> >> >
> >> > Is it easy to get at Oriental markets?
> >>
> >>
> >> Yes, it's a staple condiment, you'll find many varieties. It's as
> >> ubiquitous in some Oriental cuisines as ketchup is here...in Thai it's
> >> called "nam pla". A big bottle will last a looong time...
> >
> > I'll check that out, thanks!
> > --
> > Om.
>
> I just bought a bottle at a market and I had so many brands to choose from,
> it made me dizzy. One of the market guys helped me. He said there were
> different strengths and tastes. He picked for me the most popular seller.
> That's all I had to go on.
> Dee Dee

Thanks!

I'll probably end up asking other customers.
Most of the sales people at the market I go to speak Chinese and not
very good English. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article et>,
>> > "Gregory Morrow"
>> > <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>> >
>> >> OmManiPadmeOmelet wrote:
>> >>
>> >> > > For when you're out of anchovies, keep a bottle of nuoc mam,
>> >> > > Vietnamese
>> >> > > fish sauce, in the cupboard. It's mostly anchovies. -aem
>> >> > >
>> >> >
>> >> > Is it easy to get at Oriental markets?
>> >>
>> >>
>> >> Yes, it's a staple condiment, you'll find many varieties. It's as
>> >> ubiquitous in some Oriental cuisines as ketchup is here...in Thai it's
>> >> called "nam pla". A big bottle will last a looong time...
>> >
>> > I'll check that out, thanks!
>> > --
>> > Om.
>>
>> I just bought a bottle at a market and I had so many brands to choose
>> from,
>> it made me dizzy. One of the market guys helped me. He said there were
>> different strengths and tastes. He picked for me the most popular
>> seller.
>> That's all I had to go on.
>> Dee Dee
>
> Thanks!
>
> I'll probably end up asking other customers.
> Most of the sales people at the market I go to speak Chinese and not
> very good English. ;-)
> --

I got lucky on this sales person (He was Korean). Same here wherever I go,
the sales people hardly speak English at all. I ask customers information
all the time. They always try to give me an answer, not even knowing what
I'm even asking, but I get almost zero English from Hispanics; a little to
understandable from Japanese and Chinese, but more English from Koreans than
any. All want to help me, though. If I ask an Indian, they always will
speak English to me (I suppose Indians speak various languages), but they
are the most helpful and smiliest of all.
A few weeks ago I bought 3 different kinds of hot peppers from Walmart. The
cash register person was a female and I asked her nationality since her
first name was one that I was not familiar with (always the genealogist I
am), and she said that she was Iranian. She expressed surprise that I was
buying three different hot peppers, probably surprised that I wasn't buying
bacon to boil-up! -- tee hee -- yes, no one can mistake me for being
anything else but WASP (in their mind).
Dee Dee