Asian/Thai ideas?

[Julie Bove]

My gardener likes these flavor profiles. He likes chicken and beef. Also
brown rice and brown rice noodles. Only veggie I know of that he doesn't
like is asparagus. He has to eat gluten free so a lot of prepared sauces
won't work. Also, he can't have HFCS. Corn in and of itself is fine.

I have made Pad Thai, Pad Kee Mow, Teriyaki, Tomato Beef, Orange Chicken,
Fried Rice and just a generic stir fry of whatever meat and veg I have, with
some soy sauce, maybe a bit of sugar or whatever sauce I have that he can
eat. He also loved the Hawaiian Fried Rice with Spam.

I am not overly familiar with these foods as most don't appeal to me. I
don't mind making them but some, like Pad Thai have a lot of prep work, use
a lot of dishes, and require foods or seasonings that I don't keep in the
house.

Are there any dishes that are quick to fix and have readily available
ingredients? I have made Teriyaki sauce in the past. I suspect that I can
make many sauces if I need to as most of the bottled/jarred are not GF. I do
have Teriyaki, soy and a couple of other things that are GF. I can't really
look at a recipe and tell if it might be good as these sorts of things don't
appeal to me. Thanks!

[songbird]

coconut milk, a red or green curry, some kefir lime
leaves and onions is a pretty good basic dish. the
curries come in small cans and are usually available
at any asian food/spice store. you can pick several
and try them out. some are hotter than others so it
pays to be cautious at first when adding them and
then you can add more if it isn't spicy enough.

i have one dish that i like to make a few times a
year and i can eat it every day for a week or two.
i don't make it more often because Mom has no
tolerance for spicy/hot foods, but to me it tastes
like a good chili with more heat and coconut milk.
for some reason i love that combination of flavors.


songbird

[Julie Bove]

"songbird" <song...@anthive.com> wrote in message
news:34o6uf-...@anthive.com...

I may have to get this stuff online. Have never seen the leaves in a store
but then I never looked for them. Do you use dried or fresh? I do see some
curry that is GF online. What kind of coconut milk? The canned kind or the
box? Not sure how I would season this though. I could not do it by taste.
This is something I would not be willing to taste. We had a Thai neighbor in
CA. She had parties almost weekly. Only thing she made that I liked was some
kind of corn fritters. Probably not the right name for them. But that's what
they looked like.

[songbird]

Julie Bove wrote:
...

> I may have to get this stuff online. Have never seen the leaves in a store
> but then I never looked for them. Do you use dried or fresh?

fresh, but you can leave them out or use some lime
juice instead or a little lime zest. they're different
than keffir leaves but still acceptable IMO.

> I do see some
> curry that is GF online.

i've not seen any that weren't. not many spice
blends include gluten.

> What kind of coconut milk? The canned kind or the
> box?

i have always used canned. i don't even know what
you mean by box. i'd assume that coconut milk in a
box would still be liquid and taste the same.

> Not sure how I would season this though. I could not do it by taste.

how did you do the Pad Thai? if you aren't going
to eat it you'd have to ask the person who would
be eating it what their preference might be and
that may give you answers.

> This is something I would not be willing to taste. We had a Thai neighbor in
> CA. She had parties almost weekly. Only thing she made that I liked was some
> kind of corn fritters. Probably not the right name for them. But that's what
> they looked like.

you don't like hot or spicy foods?


songbird

[Julie Bove]

"songbird" <song...@anthive.com> wrote in message

news:19f8uf-...@anthive.com...

> Julie Bove wrote:
> ...
>> I may have to get this stuff online. Have never seen the leaves in a
>> store
>> but then I never looked for them. Do you use dried or fresh?
>
> fresh, but you can leave them out or use some lime
> juice instead or a little lime zest. they're different
> than keffir leaves but still acceptable IMO.
>
>
>> I do see some
>> curry that is GF online.
>
> i've not seen any that weren't. not many spice
> blends include gluten.
>
>
>> What kind of coconut milk? The canned kind or the
>> box?
>
> i have always used canned. i don't even know what
> you mean by box. i'd assume that coconut milk in a
> box would still be liquid and taste the same.

The boxed is like soy or rice milk. Some is sweetened. I did buy canned some
year ago. Never used it. Tried to pour it out, It was so thick, it wouldn't
pour.

>
>
>> Not sure how I would season this though. I could not do it by taste.
>
> how did you do the Pad Thai? if you aren't going
> to eat it you'd have to ask the person who would
> be eating it what their preference might be and
> that may give you answers.

I followed a recipe for the Pad Thai. This is the recipe. He loves it!

https://tastesbetterfromscratch.com/pad-thai/

I do have hard trime making it in that it smells and looks vile to me.
Smells even worse when reheated. Actually, I can bareley stand to open the
fridge when it's in there.

>
>
>> This is something I would not be willing to taste. We had a Thai neighbor
>> in
>> CA. She had parties almost weekly. Only thing she made that I liked was
>> some
>> kind of corn fritters. Probably not the right name for them. But that's
>> what
>> they looked like.
>
> you don't like hot or spicy foods?

The term "spicy" is meaningless to me. I dislike the taste of Thai, Indian,
Japanese, Cajun and most Chinese food. Just something not appealing with the
seasonings. I do like Mexican, Spanish and South American type seasonings.
Some of those can be spicy.

Tonight I made sort of a hash. I am low on both meat and fresh vegetables.
Our weather has just been too cool so the local stuff for the most part
isn't ready yet. I had a pound of grass fed organic ground beef in the
freezer. I added some cubed Russet potatoes but had to trim them as there
were black spots inside. Also a chopped white onion. After the potatoes were
done and beginning to crisp, I added a can of chopped tomatoes with chiles,
salt and pepper. Normally I would use salsa and bell peppers but I had none.
It was boring. I added a can of shoepeg corn and a little chili powder. I
didn't want to use too much chili powder as he doesn't care for it but he
will eat a small amount. I would love more heat but the only jalapenos I
have are dried, and the dish was pretty dry. I will probably add some
jalapeno sauce to my portion.
>
>
> songbird

[cshenk]

Hi Julie, you kind of answered your own question. Fast simple stir fry
of vegetables with the sauces you have on hand and a little oil. The
oil can be olive, peanut, canola etc. such as handy at your end. Corn
or generic 'vegetable oil' will be too thick tasting. A bit of meat
(should be chicken or shrimp for ease) can be added.

[cshenk]

You add water to the boxed and it doesnt take up much room. Often used
for soups and such.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:fNudnZ0HG4BcOY_A...@giganews.com...

I was hoping to find something new. I do have a few sauces, but the GF ones
are very expensive and come in tiny bottles.

Odd about the oil because most of the recipes call for vegetable oil. I
usually use peanut with a touch of sesame though.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:VMSdnWVaZ64vNY_A...@giganews.com...

I think you're referring to the powdered. The boxed is like this:

https://smile.amazon.com/Delicious-Dairy-Free-Coconutmilk-Unsweetened/dp/B01BOVLCCI/ref=sr_1_14?keywords=coconut+milk&qid=1561518447&s=gateway&sr=8-14

I had the powdered some time ago but I sent it to Ken K. I used it to make
vegan donuts. They were good but a lot of work and I don't need to be eating
donuts.

[Julie Bove]

"Sqwertz" <sqwe...@gmail.invalid> wrote in message
news:8fpav1p59bfl$.dlg@sqwertz.com...

> On Sun, 23 Jun 2019 21:09:22 -0700, Julie Bove wrote:
>
>> My gardener likes these flavor profiles. He likes chicken and beef. Also
>> brown rice and brown rice noodles.
>

> Aren't we already experts what your gardener likes?

>
>> He has to eat gluten free
>

> No he doesn't. You made that up and somehow convinced him of that.
> probably just to make you feel important and useful.

No.

>
>> Also, he can't have HFCS.
>

> Yes he can. He could eat gluten and corn syrup all day long before
> he started mooching off of you.

No. He didn't eat any bread at all until I started making it. Then he got
very sick. He was eating a lot of it. He can eat a lot of GF bread and it
doesn't make him ill. I did make wheat pasta once in a while prior. But not
often as I don't like it. He did keep trying to eat gluten thinking he could
build up a tolerance to it. It doesn't work that way. He became very ill
when I made some boxed mac and cheese with ground beef added. At that point,
he told me that he *had*to eat GF. I already knew this based on his symptoms
but like many people do, he thought he could manage the gluten once in a
while. It's hard to eat GF when you're out on the road unless you bring
things with you. You can't get many things at a drive through that are GF.
Perhaps a hamburger patty, apple slices. Maybe a salad.

You don't want to know what HFCS does to him. It isn't pretty.
>
> I have an Ideas: make him feed himself and stop asking/telling us
> what you [should] cook for him.

He does feed himself. I cook. I love to cook! I love to cook for others.
Sometimes he buys the food. Sometimes I do. What he doesn't do is cook. He
tries. He doesn't know what he's doing. So while he might ask me to make a
certain dish for him, he has no clue how to make it or what is in it. When
he wanted Pad Thai, he told me to buy the packet. My friend also said she
had seen the packet. I don't usually do packets.
Exceptions are mac and cheese or Spanish rice and I don't buy those often.
IMO, most things that come in a packet, aren't very good. I did look at the
packet. IIRC, I would still have to buy stuff to add to it. Uh... Nope.

[Julie Bove]

"Sqwertz" <sqwe...@gmail.invalid> wrote in message

news:x8zcq0vhr4o4$.dlg@sqwertz.com...

> On Wed, 26 Jun 2019 00:29:38 -0700, Julie Bove wrote:
>
>> No. He didn't eat any bread at all until I started making it. Then he got
>> very sick. He was eating a lot of it. He can eat a lot of GF bread and it
>> doesn't make him ill. I did make wheat pasta once in a while prior. But
>> not
>> often as I don't like it. He did keep trying to eat gluten thinking he
>> could
>> build up a tolerance to it. It doesn't work that way. He became very ill
>> when I made some boxed mac and cheese with ground beef added. At that
>> point,
>> he told me that he *had*to eat GF. I already knew this based on his
>> symptoms
>> but like many people do, he thought he could manage the gluten once in a
>> while. It's hard to eat GF when you're out on the road unless you bring
>> things with you. You can't get many things at a drive through that are
>> GF.
>> Perhaps a hamburger patty, apple slices. Maybe a salad.
>

> The he was eating gluten all day long before he met you. And yes,
> bread too. How did he feed himself before he met you?

He was eating GF when he was in college. He did tell me that. When I met
him, he wasn't eating very well. He had no way to cook and no reliable
transportation to get to a grocery store. Just my opinion, but he was in
pretty bad shape health-wise.

[Julie Bove]

"Sqwertz" <sqwe...@gmail.invalid> wrote in message

news:1n0db005...@sqwertz.com...

> On Wed, 26 Jun 2019 17:07:52 -0700, Julie Bove wrote:
>
>> He was eating GF when he was in college.
>

> I'm tending to doubt that 101%. Unless he was so poor he wasn't
> eating anything.
>
Pretty much. As I said before... He lost most everything he had due to a
fire. The red cross did put him up for one night and gave him a cup opf
coffee. That was it.

>> He did tell me that. When I met
>> him, he wasn't eating very well. He had no way to cook and no reliable
>> transportation to get to a grocery store. Just my opinion, but he was in
>> pretty bad shape health-wise.
>

> Your "gardener" had no transportation?

He had a bike and a cart that attached to the back. That was it. Not really
safe to take a bike very far here unless you're in a strictly residential
area. His GF had a vehicle but it wasn't running. That's all I'm going to
say. This is nobody's business.

[jmcquown]

On 6/26/2019 10:09 PM, Sqwertz wrote:
> On Wed, 26 Jun 2019 17:07:52 -0700, Julie Bove wrote:
>

>> He was eating GF when he was in college.
>

> I'm tending to doubt that 101%. Unless he was so poor he wasn't
> eating anything.
>

>> He did tell me that. When I met
>> him, he wasn't eating very well. He had no way to cook and no reliable
>> transportation to get to a grocery store. Just my opinion, but he was in
>> pretty bad shape health-wise.
>

> Your "gardener" had no transportation?
>

> -sww
>
LOL Mine showed up on Wednesday driving a new truck to pull the flatbed
trailer with all the yard equipment he uses. You can't carry that stuff
around on your back. I have no idea what he eats; he gets paid by
check, not in food handouts or free room and board.

Jill

[jmcquown]

On 6/27/2019 12:59 AM, Julie Bove wrote:
>
> "Sqwertz" <sqwe...@gmail.invalid> wrote in message
> news:1n0db005...@sqwertz.com...
>>
>>

>> Your "gardener" had no transportation?
>
> He had a bike and a cart that attached to the back. That was it. Not
> really safe to take a bike very far here unless you're in a strictly
> residential area. His GF had a vehicle but it wasn't running. That's all
> I'm going to say. This is nobody's business.

Then why do you keep telling everyone all about him?

If you really want to cook Thai food you need to find some nam plaa.

Jill

[itsjoan...@webtv.net]

On Friday, June 28, 2019 at 7:55:51 AM UTC-5, jmcquown wrote:
>
> If you really want to cook Thai food you need to find some nam plaa.
>
> Jill
>

That's not available west of the Rockies. Nothing you recommend is west of
the Rockies. I'm surprised there are even grocery stores there.

[jmcquown]

The wagon trains eventually made it over the Rockies and found an ocean
with ports and shipping from Asia!

Truth be told, I haven't looked for nam plaa but I'm sure I could find
it at the grocery store on this side of the Mississippi. With a few
exceptions, I don't really care for Thai food. Then again, I'm not
trying to please my gardener.

I've read a few Asian and Thai cookbooks. Lots of ideas there. Of
course they aren't going to be tailored to her specific food
requirements. Gluten free? Maybe incidentally. Better avoid Thai
fried rice which usually contains an egg, quickly stirred in and scrambled.

Jill

[Hank Rogers]

Sounds like Bothel.

[Jeßus]

On Fri, 28 Jun 2019 08:55:44 -0400, jmcquown <j_mc...@comcast.net>
wrote:

LOL, Julie and Thai food... I don't bloody think so! Hence I've NOT
given any advice in this thread.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:n7oRE.4910$Pz4....@fx08.iad...

Fish sauce? I have.

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:0105cdeb-fbae-4e65...@googlegroups.com...

Hopefully YOU won't come West of the Rockies!

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:6AsRE.2$V9...@fx06.iad...

He can have eggs. I can't.

[Julie Bove]

"Jeßus" <j...@j.net> wrote in message
news:feddhe57pro191bah...@j.net...

I'm not going to eat it.

[Jeßus]

I know :)

[itsjoan...@webtv.net]

I've already been west of the Rockies a few times. Hate to burst your
bubble, but you'll have to deal with it.

[Leonard Blaisdell]

In article <0105cdeb-fbae-4e65...@googlegroups.com>,

<"itsjoan...@webtv.net"> wrote:

> On Friday, June 28, 2019 at 7:55:51 AM UTC-5, jmcquown wrote:
> >
> > If you really want to cook Thai food you need to find some nam plaa.

> That's not available west of the Rockies. Nothing you recommend is west of
> the Rockies. I'm surprised there are even grocery stores there.

There aren't. We have to hunt, fish, eat bugs and sagebrush and pretty
much fend for ourselves. It's great!

leo

[itsjoan...@webtv.net]

And do all that while wearing a loin cloth, too!

[jmcquown]

Gotta spin the cloth to make the loin cloth, too. ;)

Jill

[A Moose in Love]

First you have to catch the Rocky Mountain Sheep.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:x64SE.5177$s53....@fx33.iad...

I thought they were made of leather.

[jmcquown]

Are you always so literal?

Jill

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:QroSE.4983$YO5....@fx29.iad...

And you call ME a liar? How can a liar be literal? You're a joke!

[jmcquown]

You didn't answer my question. So literal? My comment was a joke
accompanied by a smiley. If you really think people who lived west of
the rockies (or even east of the rockies) didn't also weave cloth...
never mind.

Jill

[dsi1]

On Monday, July 1, 2019 at 10:22:37 AM UTC-10, jmcquown wrote:
>
> You didn't answer my question. So literal? My comment was a joke
> accompanied by a smiley. If you really think people who lived west of
> the rockies (or even east of the rockies) didn't also weave cloth...
> never mind.
>
> Jill

The Queen has spoketh! :)

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:eYtSE.6735$SH....@fx03.iad...

If that was a joke, you need to go back to the old drawing board. I never
said anything about people not weaving cloth.

[dsi1]

On Sunday, June 23, 2019 at 6:09:33 PM UTC-10, Julie Bove wrote:
> My gardener likes these flavor profiles. He likes chicken and beef. Also

> brown rice and brown rice noodles. Only veggie I know of that he doesn't
> like is asparagus. He has to eat gluten free so a lot of prepared sauces
> won't work. Also, he can't have HFCS. Corn in and of itself is fine.
>
> I have made Pad Thai, Pad Kee Mow, Teriyaki, Tomato Beef, Orange Chicken,
> Fried Rice and just a generic stir fry of whatever meat and veg I have, with
> some soy sauce, maybe a bit of sugar or whatever sauce I have that he can
> eat. He also loved the Hawaiian Fried Rice with Spam.
>
> I am not overly familiar with these foods as most don't appeal to me. I
> don't mind making them but some, like Pad Thai have a lot of prep work, use
> a lot of dishes, and require foods or seasonings that I don't keep in the
> house.
>
> Are there any dishes that are quick to fix and have readily available
> ingredients? I have made Teriyaki sauce in the past. I suspect that I can
> make many sauces if I need to as most of the bottled/jarred are not GF. I do
> have Teriyaki, soy and a couple of other things that are GF. I can't really
> look at a recipe and tell if it might be good as these sorts of things don't
> appeal to me. Thanks!

We ate at a Thai restaurant the other day. I'm not into the food but the kids love that stuff. I thought the food was okay. Our neighbor owns a Thai restaurant but we didn't go to that one. Her daughter died and she's a woman of constant sorrow and I find the food at the restaurant to be full of sorrow.

I had the Thai coffee - that was kind of a mistake. I was worried about my guts on the drive home. Tasty stuff though. I can make the Thai/Vietnamese coffee/tea at home just fine. I'll be smart and use coconut condensed milk instead of the gut-killing real stuff and it'll all be smooth sailing.

https://www.amazon.com/photos/shared/wp1-V2N_TEi-bfp5i0iyQw.3VssaAF8rV3seH7kIkXEVd

[Gary]

dsi1 wrote:
> We ate at a Thai restaurant the other day. I'm not into the food but the kids love that stuff. I thought the food was okay.

When my grandparents-in-law used to visit here, they always ate
at a local Thai restaurant. Grandfather said he loved the food
but, "they always put those damn peanuts in everything." lol

[dsi1]

I was feeding peanuts to my granddaughter this evening. They put too much damn peanuts in the kung pao chicken!

My favorite dish at the Thai restaurant was the cashew chicken. That's more of a Chinese dish that's popular in Thailand. I'm gonna have to make some of that stuff myself real soon. First I have to find a source of cheap cashews. :)

[Gary]

dsi1 wrote:
>
> I was feeding peanuts to my granddaughter this evening. They put too much damn peanuts in the kung pao chicken!

I used to make Kung Pao chicken often. Had a good recipe written
down but have lost it. Good stuff but isn't that Chinese?
Anyway, great food but the prep takes forever. I should hire a
prep cook for stuff like that. :)

[Ophelia]

"dsi1" wrote in message
news:497e5daa-e76b-4462...@googlegroups.com...

===

I have recipe for cashew chicken which D. loves. Please will you share
yours?

[dsi1]

Kung pao chicken is a Chinese dish. The stuff I had was the Chinese-American version. The cashew chicken I had at the Thai restaurant is also a Chinese dish but it just goes to show that the Thais enjoy Chinese food as much as anyone. Generally speaking, if your cashew chicken has oyster sauce in it, it's Chinese. If it's got fish sauce instead, it's Thai.

[dsi1]

I have to make one up and try it. The dish seems to be easy enough to figure out from what I tasted. I can't say if I'll use oyster sauce or fish sauce. It depends on whether I want a Chinese dish or a Thai one. If I add fish sauce, I'll also add some chili pepper flakes too.

[Ophelia]

"dsi1" wrote in message
news:c57f15b6-375d-4e10...@googlegroups.com...

===

I have both fish sauce and oyster sauce so ... we won't be bothering with
the chilli pepper though .. as you well know:))

[dsi1]

I have both too. I've never mixed them up in the same dish. That just doesn't feel right. :)

https://www.youtube.com/watch?v=lE2MFS6s7rQ

[Julie Bove]

"Sqwertz" <sqwe...@gmail.invalid> wrote in message

news:1v6snq2b...@sqwertz.com...
> On Fri, 28 Jun 2019 09:26:47 -0700 (PDT), itsjoan...@webtv.net

> wrote:
>
>> On Friday, June 28, 2019 at 7:55:51 AM UTC-5, jmcquown wrote:
>>>
>>> If you really want to cook Thai food you need to find some nam plaa.
>>>

>>> Jill

>>>
>> That's not available west of the Rockies. Nothing you recommend is west
>> of
>> the Rockies. I'm surprised there are even grocery stores there.
>

> Naam pla is available at most every competent grocery store in the
> U.S. It's also knows a Nuoc Mam, AKA - Fish Sauce. Thai Kitchen
> sells a version of it in a small bottle in even the most redneck of
> stores.

I have some!

[Gary]

Julie Bove wrote:

>
> "Sqwertz" <sqwe...@gmail.invalid> wrote:
> > Naam pla is available at most every competent grocery store in the
> > U.S. It's also knows a Nuoc Mam, AKA - Fish Sauce. Thai Kitchen
> > sells a version of it in a small bottle in even the most redneck of
> > stores.
>
> I have some!

Can't eat it though?

[Gary]

Sqwertz wrote:
> Naam pla is available at most every competent grocery store in the
> U.S. It's also knows a Nuoc Mam, AKA - Fish Sauce. Thai Kitchen
> sells a version of it in a small bottle in even the most redneck of
> stores.

I have a bottle of that. Don't know if it's considered a good
brand but probably good enough.

Brand is Dynasty. It is made in and imported from Thailand. 6.7oz
bottle.

Not sure what to do with it but I add a bit to any stir-fry sauce
I make. I love asian food but I do admit that I'm very
"challenged" in that cuisine.

Made fried rice last week with some leftover rice. Added minced
carrots, onion and garlic. This time I just put that into a bowl
with lid and microwaved it until the carrots bits were cooked,
rather than frying.

Mixed up a sauce using soy sauce, Nuoc Mam and a tiny bit of
sesame oil. Mixed that in and my portions were off. Super salty
even for me. Then I remembered that many asian sauces include
some sugar and I had forgotten that.

So I mixed in a bit of sugar and that made the taste so much
better. At least it was good enough to finish eating rather than
toss it.

Anyone here have any good mix ideas for a sauce for either fried
rice or any stir fry?
I DO know to add some cornstarch to thicken a stir fry.

As I said, I'm asian cuisine challenged but would like to learn
better.

[Gary]

Julie Bove wrote:
>
> "Sqwertz" wrote :

> > Naam pla is available at most every competent grocery store in the
> > U.S. It's also knows a Nuoc Mam, AKA - Fish Sauce. Thai Kitchen
> > sells a version of it in a small bottle in even the most redneck of
> > stores.
>
> I have some!

That's pretty good on McD's fries or BigMacs. ;)

OK, I'm just kidding.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5D209093...@att.net...

Don't want to.

[dsi1]

Balancing salty with sweet is an important concept in Asian cooking. For the sauce, you add sugar and then taste for balance. You have to learn how to do this. For starters, you can make teriyaki sauce. Pour light Japanese shoyu in a bowl and add some sugar. Taste. Add more sugar, if needed, repeat until the balance seems right to you. Add grated ginger if you like and dilute with water to the strength that seems right for you.

As far as fish sauce goes, the best one is the cheapest that I see on the shelf when I'm buying the stuff.

[Hank Rogers]

Most of us honkeys find asian cooking much too difficult, so we
usually pay some chinks to cook our asian grub.

[cshenk]

Careful on 'fish sauce' folks, though ds1 probably gets it's not
'shoyu' many other countries get confused between 'sauce made from
fish' and 'sauce used on fish'.

Tiparos is a decent honest brand for Patis (fish sauce).

[Bruce]

On Sat, 06 Jul 2019 21:41:34 -0500, "cshenk" <csh...@cox.net> wrote:

>dsi1 wrote:
>
>> As far as fish sauce goes, the best one is the cheapest that I see on
>> the shelf when I'm buying the stuff.
>
>Careful on 'fish sauce' folks, though ds1 probably gets it's not
>'shoyu' many other countries get confused between 'sauce made from
>fish' and 'sauce used on fish'.
>
>Tiparos is a decent honest brand for Patis (fish sauce).

Ingredients: Water, Anchovy (Fish) Extract (65%), Salt, Sugar.
<https://www.wingyip.com/tiparos-fish-sauce-700ml.html>

Those aren't bad ingredients, but I don't get it. I thought
ingredients were listed in order of percentage. So there's more water
in the sauce than the 65% anchovy extract?

[dsi1]

Sounds like that sauce is made of water and fish extract. That could be the fast and cheap way to make sauce. Traditionally, the stuff is made by layering small fish with salt in barrels. Using the whole fish instead of gutted fish speeds up the fermentation process. After a year or so, the fish has turned in goo and a clear, straw colored liquid can be extracted.

[Bruce]

On Sat, 6 Jul 2019 20:56:03 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

That sounds like the difference between traditional soy sauce and sped
up soy sauce.

But if there's at least 65% water in the fish sauce, then the total is
at least 130%, not even counting sugar and salt.

[Cindy Hamilton]

Perhaps it's an indication of the protein content of the extract, or
the level to which the extract was concentrated.

There seems to be a positive correlation between a fish sauce's protein
content and its quality.

Cindy Hamilton

[Bruce]

Maybe, but that would be an unusual way of listing ingredients.

[Cindy Hamilton]

The only requirement in the U.S. is that they be listed in descending
order of content by weight. A qualifier like (65%) does not necessarily
indicate the percentage of the ingredient. The "ingredients" in flour
(for example, added nutrients) are often listed parenthetically.

It is a little odd to have that (65%), hanging there.

Cindy Hamilton

[Gary]

dsi1 wrote:
>
> Balancing salty with sweet is an important concept in Asian cooking. For the sauce, you add sugar and then taste for balance. You have to learn how to do this. For starters, you can make teriyaki sauce. Pour light Japanese shoyu in a bowl and add some sugar. Taste. Add more sugar, if needed, repeat until the balance seems right to you. Add grated ginger if you like and dilute with water to the strength that seems right for you.
>
> As far as fish sauce goes, the best one is the cheapest that I see on the shelf when I'm buying the stuff.

Thank you for all that, rock boy. I do appreciate your asian
input. :-D

[dsi1]

On Sunday, July 7, 2019 at 5:50:15 AM UTC-10, Gary wrote:
>
> Thank you for all that, rock boy. I do appreciate your asian
> input. :-D

As it goes, the cheapest fish sauce is not going to be the best tasting sauce because it's going to be made from a second or third or more extraction of the fish goo. A second extraction would be sorta like adding more water to coffee grounds to make a batch of coffee. Secondary extractions are mixed with the primary extraction to make different quality levels of fish sauce.

[Bruce]

Since dsi1 likes blanket statements: Asians are the world's biggest
cheapskates.

[Bruce]

On Sun, 7 Jul 2019 05:16:51 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Sunday, July 7, 2019 at 7:30:48 AM UTC-4, Bruce wrote:
>> On Sun, 7 Jul 2019 04:08:57 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Saturday, July 6, 2019 at 10:47:17 PM UTC-4, Bruce wrote:
>> >> On Sat, 06 Jul 2019 21:41:34 -0500, "cshenk" <csh...@cox.net> wrote:
>> >>
>> >> >Careful on 'fish sauce' folks, though ds1 probably gets it's not
>> >> >'shoyu' many other countries get confused between 'sauce made from
>> >> >fish' and 'sauce used on fish'.
>> >> >
>> >> >Tiparos is a decent honest brand for Patis (fish sauce).
>> >>
>> >> Ingredients: Water, Anchovy (Fish) Extract (65%), Salt, Sugar.
>> >> <https://www.wingyip.com/tiparos-fish-sauce-700ml.html>
>> >>
>> >> Those aren't bad ingredients, but I don't get it. I thought
>> >> ingredients were listed in order of percentage. So there's more water
>> >> in the sauce than the 65% anchovy extract?
>> >
>> >Perhaps it's an indication of the protein content of the extract, or
>> >the level to which the extract was concentrated.
>> >
>> >There seems to be a positive correlation between a fish sauce's protein
>> >content and its quality.
>>
>> Maybe, but that would be an unusual way of listing ingredients.
>
>The only requirement in the U.S. is that they be listed in descending
>order of content by weight. A qualifier like (65%) does not necessarily
>indicate the percentage of the ingredient. The "ingredients" in flour
>(for example, added nutrients) are often listed parenthetically.

Yes, the % must not refer to the whole product.

>It is a little odd to have that (65%), hanging there.

Yes.

[dsi1]

On Sunday, July 7, 2019 at 9:15:24 AM UTC-10, Bruce wrote:
>
> Since dsi1 likes blanket statements: Asians are the world's biggest
> cheapskates.

dsi1 truly does love blanket statements. The Chinese are the world's biggest cheapskates. The Hawaiian word for Chinese is "Pake." Pake is also the Hawaiian word for cheapskate. To yoose guys, they's just funny looking yellow people but the Hawaiians have an imitate knowledge of the Chinese. They play an important part of our culture. As usual, you know nothing about what you speak. That's an important part of your culture! Pffft! ;p

https://blogs.ancestry.com/cm/files/2014/12/Surname-Map-1.png

[Bruce]

On Sun, 7 Jul 2019 12:41:19 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Sydney has lots of cheap Asian restaurants, especially cheap Chinese
and Thai. They're great cooks, but I always wonder which shortcuts
they've taken. The meat will be industry meat for sure. The fish will
be tilapia or basa. Will the vegetables be grown with human manure?
They can make a turd taste good, but you're still eating a turd.

[dsi1]

If it tastes good, who gives a shit? My boss' favorite restaurant in New York was closed down. The newspaper said there was cat in the pressed duck. This made him sad because he loved pressed duck and evidently, pressed cat.

My rule of thumb is that you never want to go into the kitchen of a Chinese restaurant. Things will go a lot smoother that way.

[Bruce]

On Sun, 7 Jul 2019 13:13:26 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Sunday, July 7, 2019 at 9:47:58 AM UTC-10, Bruce wrote:
>> On Sun, 7 Jul 2019 12:41:19 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>> >dsi1 truly does love blanket statements. The Chinese are the world's biggest cheapskates. The Hawaiian word for Chinese is "Pake." Pake is also the Hawaiian word for cheapskate. To yoose guys, they's just funny looking yellow people but the Hawaiians have an imitate knowledge of the Chinese. They play an important part of our culture. As usual, you know nothing about what you speak. That's an important part of your culture! Pffft! ;p
>>
>> Sydney has lots of cheap Asian restaurants, especially cheap Chinese
>> and Thai. They're great cooks, but I always wonder which shortcuts
>> they've taken. The meat will be industry meat for sure. The fish will
>> be tilapia or basa. Will the vegetables be grown with human manure?
>> They can make a turd taste good, but you're still eating a turd.
>
>If it tastes good, who gives a shit?

I do. Non Asians sometimes have standards :)

>My boss' favorite restaurant in New York was closed down. The newspaper said there was cat in the pressed duck. This made him sad because he loved pressed duck and evidently, pressed cat.
>
>My rule of thumb is that you never want to go into the kitchen of a Chinese restaurant. Things will go a lot smoother that way.

As long as the cockroaches and the rats don't end up in the food, it's
fine with me.

[dsi1]

On Sunday, July 7, 2019 at 10:32:37 AM UTC-10, Bruce wrote:
> As long as the cockroaches and the rats don't end up in the food, it's
> fine with me.

Your fear of food makes me think you speak with forked tongue.

[Bruce]

On Sun, 7 Jul 2019 14:36:13 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

If you like cockroaches and rat poo in your food, then all I can say
is Enjoy! Long live Hawaiian cuisine!

[Hank Rogers]

I thought that was the scottish? Let's ask McQuown.

[Cindy Hamilton]

If Australia is anything at all like the U.S., the cheapest vegetables
will be grown using chemical fertilizer. The labor to use manure of
any kind would drive up the price.

Cindy Hamilton

[Bruce]

I know. It was poetic licence.

[graham]

Nothing wrong with that!

[penm...@aol.com]

On Sun, 7 Jul 2019 09:58:37 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

>On Sunday, July 7, 2019 at 5:50:15 AM UTC-10, Gary wrote:
>>
>> Thank you for all that, rock boy. I do appreciate your asian
>> input. :-D
>
>As it goes, the cheapest fish sauce is not going to be the best tasting
>sauce because it's going to be made from a second or third or more
>extraction of the fish goo.

Go know there's extra virgin fish goo.

[dsi1]

Here you go. This stuff contains 2 ingredients: fish and salt. The protein content is high - something like 20%.

https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2/

[penm...@aol.com]

On Mon, 8 Jul 2019 13:37:45 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Monday, July 8, 2019 at 6:02:44 AM UTC-10, Sheldon wrote:
>> On Sun, 7 Jul 2019 09:58:37 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>> >On Sunday, July 7, 2019 at 5:50:15 AM UTC-10, Gary wrote:
>> >>
>> >> Thank you for all that, rock boy. I do appreciate your asian
>> >> input. :-D
>> >
>> >As it goes, the cheapest fish sauce is not going to be the best tasting
>> >sauce because it's going to be made from a second or third or more
>> >extraction of the fish goo.
>>
>> Go know there's extra virgin fish goo.
>
>Here you go. This stuff contains 2 ingredients: fish and salt. The protein content is high - something like 20%.
>
>https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2/

I'd rather anchovies, the rolled ones.

[Hank Rogers]

Rolled works best for yoose Popeye. Fits in yoose rectum easier, right?

[dsi1]

I have a bottle of stinkin' anchovies. They won't roll, mostly they just fall apart. It makes some stinkin' brown goo. :)

https://www.amazon.com/photos/shared/8hca69ThRF-Of87LAdlw_Q.hTTJdy1w1HJfmDpMsYmCLd

[penm...@aol.com]

On Mon, 8 Jul 2019 14:29:54 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Your ukelele anchovies look worse than the cheapest cat food.
These are wonderful anchovies rolled around capers, packed in olive
oil... as close as it gets to performing oral sex on your honey:
https://www.amazon.com/Reese-Rolled-Anchovies-2-Ounce-10-Count/dp/B000FDCS0C/ref=sr_1_1_sspa?crid=1UTD1VCJ3C2P2&keywords=rolled+anchovies+with+capers&qid=1562623778&s=gateway&sprefix=anchovy+rolled%2Caps%2C595&sr=8-1-spons&psc=1

[dsi1]

That looks like sissy food.

https://www.amazon.com/Reese-Rolled-Anchovies-2-Ounce-10-Count/dp/B000FDCS0C

[penm...@aol.com]

On Mon, 8 Jul 2019 15:31:41 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Admit it, you haven't the cojones to eat pussy, makes you lose your
lunch.

[Hank Rogers]

Popeye always ejaculates when he eats anchovies.

[dsi1]

On Monday, July 8, 2019 at 12:40:53 PM UTC-10, Sheldon wrote:
>
> Admit it, you haven't the cojones to eat pussy, makes you lose your
> lunch.

Your posts work a lot better as far as making me lose my lunch goes. ;P

[Hank Rogers]

The thought of Popeye gnawing on a 70 year old mexican woman's
crotch does seem rather revolting. She probably farts while he's
doing her.

[Cindy Hamilton]

Yep, that's what I have on my shelf right now. I can't find the article
reviewing fish sauces (which led me to this brand), but this one is
quite good.

Cindy Hamilton

[Ophelia]

"Gary" wrote in message news:5D2214C1...@att.net...

dsi1 wrote:
>
> Balancing salty with sweet is an important concept in Asian cooking. For
> the sauce, you add sugar and then taste for balance. You have to learn how
> to do this. For starters, you can make teriyaki sauce. Pour light Japanese
> shoyu in a bowl and add some sugar. Taste. Add more sugar, if needed,
> repeat until the balance seems right to you. Add grated ginger if you like
> and dilute with water to the strength that seems right for you.
>
> As far as fish sauce goes, the best one is the cheapest that I see on the
> shelf when I'm buying the stuff.

Thank you for all that, rock boy. I do appreciate your asian
input. :-D

===

If you are really going to do it, you will love it:) We do, and Dsi1
is your man! He has helped me a lot and I am searching on line for new
stuff. If I get stuck or want advice he is the one to go to:)) He has been
helping me for quite some time now and I have a good bunch of recipes that
we love.