Yeah dude,
Fish sauce is scary... I tend to avoid things that smell like sewage.
no REAL guts I guess...
EDIT: fish sauce is about Thai... 2 garlic to 1 ginger is about Sechuan... a chemi should relate.
😉
Fish sauce is scary... I tend to avoid things that smell like sewage.
no REAL guts I guess...
EDIT: fish sauce is about Thai... 2 garlic to 1 ginger is about Sechuan... a chemi should relate.
😉
LOL I was being sarcastic, but I guess it didn't carry over! 😀poobah said:
Back to fish sauce, though. . .
My wife LOVES that stuff, but I am with you! I avoid it like the plague. She put too much in some Pad Thai one time and I thought I was going to hurl for the rest of the week. There were no left overs, though! She ate the whole batch. She said it was the best stuff she ever tasted.
Go figure. . .
You know,
I did a huge dinner party that was a great success. My daughter and I did a "dry run" for all the dishes. We ignored the smell of the fish sauce and went about our business... I guess we really didn't taste it...
But when our guests caught a whif... it was off!
Like you say... go figure.
I did a huge dinner party that was a great success. My daughter and I did a "dry run" for all the dishes. We ignored the smell of the fish sauce and went about our business... I guess we really didn't taste it...
But when our guests caught a whif... it was off!
Like you say... go figure.
Chris,
We weren't really cooking seafoof... but Thai food uses this "fish sauce" for a seasoning. I don't even want to imagine what it is and how they make it!
It's like clam juice... what the hell is clam juice?
We weren't really cooking seafoof... but Thai food uses this "fish sauce" for a seasoning. I don't even want to imagine what it is and how they make it!
It's like clam juice... what the hell is clam juice?
Whe my father was in Viet Nam he saw them making it, (unless they were making something else)
Fish Sauce
Required:
Huge wooden vat with small hole at bottom.
Salt
Fish
Put a layer of salt in vat
Put a layer of fresh fish in vat
Repeat until vat is full
wait I guess....don't know how long..
Drain sauce from hole in bottom of vat.
I'm not clear if they then start pouring water through the vat or not. I suspect they do.
Perhaps someone with actual local knowlege can help us here....
This IS an international forum after all!
Fish Sauce
Required:
Huge wooden vat with small hole at bottom.
Salt
Fish
Put a layer of salt in vat
Put a layer of fresh fish in vat
Repeat until vat is full
wait I guess....don't know how long..
Drain sauce from hole in bottom of vat.
I'm not clear if they then start pouring water through the vat or not. I suspect they do.
Perhaps someone with actual local knowlege can help us here....
This IS an international forum after all!
Hi Mark,
This is another one of those things I wish I could unlearn. Thanks for the memory. 😉
-Chris
This is another one of those things I wish I could unlearn. Thanks for the memory. 😉
-Chris
Garum, in essence. Very Italian.
Strong book recommendation to anyone who wants to be geeky about this stuff: "On Food and Cooking," Harold McGee. A new edition came out about a year ago and will keep you away from your soldering iron for hours on end. Great, great reading.
Strong book recommendation to anyone who wants to be geeky about this stuff: "On Food and Cooking," Harold McGee. A new edition came out about a year ago and will keep you away from your soldering iron for hours on end. Great, great reading.
SY,
Have you played with any of the Indian recipes that gmphadte sent us?
I made the Dal Makhani (after I learned what dal was). Pretty good stuff!
Have you played with any of the Indian recipes that gmphadte sent us?
I made the Dal Makhani (after I learned what dal was). Pretty good stuff!
No, but I used a lot of information. I tend not to do recipes, but try to understand the logic behind them. Then twist it out of recognition. 😀
Jimmy and I had a nice lunch today of blanched sea beans dressed with dark sesame oil, light soy, mirin, a hint of shiso, and sesame seeds. A dash of nanami togarashi perked things up.
Jimmy and I had a nice lunch today of blanched sea beans dressed with dark sesame oil, light soy, mirin, a hint of shiso, and sesame seeds. A dash of nanami togarashi perked things up.
I got ya. I do somewhat the same... but start with tried and true recipes to learn the "balance" of things first.
The Indian stuff is great and all new to me... it forces me to eat more veg's and less beast as well.
😉
The Indian stuff is great and all new to me... it forces me to eat more veg's and less beast as well.
😉
I must admit that I am a pretty big curry fan, so Indian cooking for me doesn't really far away from chicken and lamb.
There was an PostDoc from India who worked with me in our lab who would bring in homemade food every day. After I repaired his computer for him once, his wife would always send extras!
That was the best unintentional trade I ever worked out. She would make the best "fried bread" (I never could remember the real name of it) and curry potatoes. I could eat that stuff all day.
There was an PostDoc from India who worked with me in our lab who would bring in homemade food every day. After I repaired his computer for him once, his wife would always send extras!
That was the best unintentional trade I ever worked out. She would make the best "fried bread" (I never could remember the real name of it) and curry potatoes. I could eat that stuff all day.
I get the Chicken Makhani down the road about a mile... $7 lunch buffet... and the place is full of Indians... dead giveaway.
The bread is called dosa... and like pancakes, tortillas ect... requires some practice to achieve.
😉
The bread is called dosa... and like pancakes, tortillas ect... requires some practice to achieve.
😉
We had a late spring this year. But tomatoes are now disgustingly perfect, plentiful, and cheap. A local guy is making bufala, so... caprese is mandatory. This afternoon's, with four kinds of tomatoes and just a kiss of 25 year old balsamico. The farm where I got the tomatoes had a small patch of basil, so I snagged a few handfuls for the sake of symmetry.
I really do love California.
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I really do love California.
Are you kidding? The basil is mandatory.
That does look ******* good. Passi prego il bruscetta.
🙂
That does look ******* good. Passi prego il bruscetta.
🙂
By "symmetry," I meant, "came from the same chunk of ground as the tomatoes."
Yeah, it was pretty awesome.
Yeah, it was pretty awesome.
I grew tomatos last year just for kicks. Didn't bother this year as it turned out each one cost about $10 (the birds made out pretty damn well). There is something special about a ripe from the vine fruit.
Didn't grow any buffalo though... I am hard pressed to understand exactly how anyone could milk a buffalo... NASTY creatures.
Didn't grow any buffalo though... I am hard pressed to understand exactly how anyone could milk a buffalo... NASTY creatures.
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