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Old 2nd March 2013, 11:09 PM   #10711
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Going to get same spatchka now besides look like landlord is ready to trow us out
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Old 2nd March 2013, 11:31 PM   #10712
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Quote:
Originally Posted by Bksabath View Post
me clevel
Similar to the winos, I've been sampling every available fish sauce for several decades, large differences between them.

You plick.
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Old 2nd March 2013, 11:43 PM   #10713
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You talkin' to me, I said you takin' to me?

Around Chez Weldon, our most common one is Squid Brand. Just anchovy extract, salt, sugar.

Comes from Thailand, cheap and rather innocuous.
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Old 3rd March 2013, 12:29 AM   #10714
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I sometimes lick Nam Pla/Nuoc Mam from the palm of my hand when I'm cooking.

Amusing is that the ones with the best flavor rarely are the most expensive brands.
Similar to Asti, and regular Italian muscat wines, could be just me.

Fish sauces from other nations in Asia are also nice to cook with, as are the non-anchovy ones.
Really impressive how they manufacture that stuff, btw.
(Thai fish sauce often is a bit sugary. Vietnamese isn't.)
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Old 3rd March 2013, 01:36 AM   #10715
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Funny how my Vietnamese wife prefers the the Thai stuff. Squid brand has sugar on the label but you'd be hard pressed to know.
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Old 3rd March 2013, 08:57 AM   #10716
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Why funny, she's a Sweet Toothy.

Me too, once a week I make my preferred chili sauce/paste, has 3tbs of sugar and 3tbs of salt on half a pint of the stuff.
Sugar-Salt-Chili is a magical combo.
My guess, the sugar is likely added to enhance the fermentation, fuller flavor.

Blocks/cans of creamed coconut are the ones to be careful with, imo.
A little too much, and the food turns kindergarten candy.
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Old 3rd March 2013, 09:32 AM   #10717
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If you like the Asti spumante try Picolit once in your life...

2007 Livio Felluga Picolit by Livio Felluga (Picolit Dessert/Fortified)

Maybe not one in the link as is Dessert/fortified I posted the link as is easy to find and the other wines on that page are blended dreck

I was lucky that one off my Girlfriends while I was in the army use to sell cheese to the vine maker and a few time she pop around with a bottle or 2.

This was the real thing from a run of around 500 bottles a year as I said once in a lifetime experience

Just don't let the coconut milk get to hot as it break down in to oil and curds.
So first in spices and onions and your fish sauce and brown the chicken then start peppers and what not to cook on own water (normal peppers first sweet peppers later) and then let simmer with the coconotmilk.

Last edited by Bksabath; 3rd March 2013 at 09:42 AM.
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Old 3rd March 2013, 09:58 AM   #10718
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I got a better link for it now http://www.biancatrading.co.uk/il-ro...enezia-giulia/
Yeah heading there in a minute
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I may even find one near Papa...

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Old 3rd March 2013, 01:09 PM   #10719
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Quote:
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Sugar-Salt-Chili is a magical combo.
Ya baby!
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Old 3rd March 2013, 11:21 PM   #10720
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