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ping: Sqwertz re Three Crabs Fish Sauce
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Jean B.
Apr 4, 2012, 11:37:46 PM4/4/12
to
Okay, so I found and bought Three Crabs Fish Sauce and only looked
at the ingredients when I got home. They include fructose and
hydrolysed [sic] vegetable protein. I am wondering whether there
are fakes on the market like there were (or are) fakes of Pearl
River soy sauce. The fish sauce that I got is Việt Hu'o'ng. (I
hope the "e" shows with its diacritical marks. I assume this is
the brand.)
BTW, I got this to try Alford and Duguid's cellophane noodle with
egg recipe. I figured I should use a sauce-quality fish sauce as
vs. a cooking-quality one. I ended up using yet another brand
that I saw at WF--very expensive, but it sounded like it was very
high quality. At least it wasn't as nasty as Tiparos brand would
have been in such a context.
Basically, you marinate bean thread in lime juice and fish sauce
with... they said red pepper flakes, but I used sambal oelek.
(Whenever I see red pepper flakes in an Asian context, I am
reminded of archaic recipes for Chinese food.) Then you sauté
some shallot and scallion, add whisked eggs, seasoned with s + p.
Let them firm up some ere adding the bean thread and stir-frying
to combine everything and finish cooking the eggs. Coriander as
garnish. The result was somewhat bland but worth fiddling with, I
think.
--
Jean B.
at the ingredients when I got home. They include fructose and
hydrolysed [sic] vegetable protein. I am wondering whether there
are fakes on the market like there were (or are) fakes of Pearl
River soy sauce. The fish sauce that I got is Việt Hu'o'ng. (I
hope the "e" shows with its diacritical marks. I assume this is
the brand.)
BTW, I got this to try Alford and Duguid's cellophane noodle with
egg recipe. I figured I should use a sauce-quality fish sauce as
vs. a cooking-quality one. I ended up using yet another brand
that I saw at WF--very expensive, but it sounded like it was very
high quality. At least it wasn't as nasty as Tiparos brand would
have been in such a context.
Basically, you marinate bean thread in lime juice and fish sauce
with... they said red pepper flakes, but I used sambal oelek.
(Whenever I see red pepper flakes in an Asian context, I am
reminded of archaic recipes for Chinese food.) Then you sauté
some shallot and scallion, add whisked eggs, seasoned with s + p.
Let them firm up some ere adding the bean thread and stir-frying
to combine everything and finish cooking the eggs. Coriander as
garnish. The result was somewhat bland but worth fiddling with, I
think.
--
Jean B.
Message has been deleted
Nunya Bidnits
Apr 5, 2012, 9:34:34 AM4/5/12
to
Jean B. <jb...@rcn.com> wrote:
> Okay, so I found and bought Three Crabs Fish Sauce and only looked
> at the ingredients when I got home. They include fructose and
> hydrolysed [sic] vegetable protein. I am wondering whether there
> are fakes on the market like there were (or are) fakes of Pearl
> River soy sauce. The fish sauce that I got is Vi?t Hu'o'ng. (I
> Okay, so I found and bought Three Crabs Fish Sauce and only looked
> at the ingredients when I got home. They include fructose and
> hydrolysed [sic] vegetable protein. I am wondering whether there
> are fakes on the market like there were (or are) fakes of Pearl
> hope the "e" shows with its diacritical marks. I assume this is
> the brand.)
>
> BTW, I got this to try Alford and Duguid's cellophane noodle with
> egg recipe. I figured I should use a sauce-quality fish sauce as
> vs. a cooking-quality one. I ended up using yet another brand
> that I saw at WF--very expensive, but it sounded like it was very
> high quality. At least it wasn't as nasty as Tiparos brand would
> have been in such a context.
>
> Basically, you marinate bean thread in lime juice and fish sauce
> with... they said red pepper flakes, but I used sambal oelek.
> (Whenever I see red pepper flakes in an Asian context, I am
> reminded of archaic recipes for Chinese food.) Then you sauté
> some shallot and scallion, add whisked eggs, seasoned with s + p.
> Let them firm up some ere adding the bean thread and stir-frying
> to combine everything and finish cooking the eggs. Coriander as
> garnish. The result was somewhat bland but worth fiddling with, I
> think.
Who are the Three Crabs? Are they the Pep Boys of Asian food? Just askin'...
> the brand.)
>
> BTW, I got this to try Alford and Duguid's cellophane noodle with
> egg recipe. I figured I should use a sauce-quality fish sauce as
> vs. a cooking-quality one. I ended up using yet another brand
> that I saw at WF--very expensive, but it sounded like it was very
> high quality. At least it wasn't as nasty as Tiparos brand would
> have been in such a context.
>
> Basically, you marinate bean thread in lime juice and fish sauce
> with... they said red pepper flakes, but I used sambal oelek.
> (Whenever I see red pepper flakes in an Asian context, I am
> reminded of archaic recipes for Chinese food.) Then you sauté
> some shallot and scallion, add whisked eggs, seasoned with s + p.
> Let them firm up some ere adding the bean thread and stir-frying
> to combine everything and finish cooking the eggs. Coriander as
> garnish. The result was somewhat bland but worth fiddling with, I
> think.
Seriously, I buy Pearl River Bridge soy sauce. I didn't realize there was
some counterfeit product out there. I have a brand new unopened 1.80 L
bottle. How can I tell if it is fake?
MartyB
Message has been deleted
pavane
Apr 5, 2012, 11:08:36 AM4/5/12
to
Sqwertz wrote:
> measurements. Seems pretty suspicious to me! I'd call the CIA or
> FBI!
>
> But if it's taates like Head & Shoulders, its probably real!
You might set a small dish of it out in your yard.
If it attracts neighborhood cats, it is authentic.
Cats are quite discerning.
pavane
> On Thu, 5 Apr 2012 08:34:34 -0500, Nunya Bidnits wrote:
>
>> Seriously, I buy Pearl River Bridge soy sauce. I didn't realize
>> there was some counterfeit product out there. I have a brand new
>> unopened 1.80 L bottle. How can I tell if it is fake?
>
> 1.8 liters = 61 ounces (or 63 Imperial). Those are some odd
>
>> Seriously, I buy Pearl River Bridge soy sauce. I didn't realize
>> there was some counterfeit product out there. I have a brand new
>> unopened 1.80 L bottle. How can I tell if it is fake?
>
> measurements. Seems pretty suspicious to me! I'd call the CIA or
> FBI!
>
> But if it's taates like Head & Shoulders, its probably real!
You might set a small dish of it out in your yard.
If it attracts neighborhood cats, it is authentic.
Cats are quite discerning.
pavane
Message has been deleted
pavane
Apr 5, 2012, 12:24:55 PM4/5/12
to
Sqwertz wrote:
> All cats or only the pure-bred Siamese cats?
Heh heh. I imagine most from that area; Siamese,
Burmese, Persian... Not my favorite, Maine Coon.
They are persnickety and prefer mouse or mouse-
derived foods.
Heh heh. I imagine most from that area; Siamese,
Burmese, Persian... Not my favorite, Maine Coon.
They are persnickety and prefer mouse or mouse-
derived foods.
Paul M. Cook
Apr 5, 2012, 3:22:20 PM4/5/12
to
"Jean B." <jb...@rcn.com> wrote in message
news:9u4ick...@mid.individual.net...
> Okay, so I found and bought Three Crabs Fish Sauce and only looked at the
> ingredients when I got home. They include fructose and hydrolysed [sic]
> vegetable protein. I am wondering whether there are fakes on the market
> like there were (or are) fakes of Pearl River soy sauce. The fish sauce
> that I got is Vi?t Hu'o'ng. (I hope the "e" shows with its diacritical
> ingredients when I got home. They include fructose and hydrolysed [sic]
> vegetable protein. I am wondering whether there are fakes on the market
> like there were (or are) fakes of Pearl River soy sauce. The fish sauce
> marks. I assume this is the brand.)
Yes, and it is awesome fish sauce. I keep a bottle on hand always. I
discovered it years ago when I was mastering Pad Thai. But if you want the
best of the best, Tra Chang Gold Label beats them all hands down. I buy
from Import Food (.com).
Paul
Jean B.
Apr 6, 2012, 4:44:50 PM4/6/12
to
Sqwertz wrote:
> sugar and MSG but <shrug> most people don't care. It should be
> imported by the some generic sounding importer "American General
> Imports, Inc" or something as equally generic sounding. There are a
> lot of imitators, but nobody has copied the name/label exactly.
>
> The most popular upscale Vietnamese restaurant in the U.S. recommends
> it (don't just take my word for it ;-)
>
> http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL&ao=all
> Not that somebody there uses Tiparos. Pbbbt! Note that there are
> several different kinds of Tiparos. I have dark ones and light ones,
> and worst of all, Tiparos in plastic bottles (evil) which are the most
> common.
Thanks. I see all brands that I have recommended--or shall I say
all brands I had ere I got the one I recently noticed. It is Red
Boat Fish Sauce. I see they have a site:
http://www.redboatfishsauce.com/
And there are some recipes there, which I will look at in a moment.
BTW, I haven't seen Tiparos in a glass bottle for many years. I
guess I'd better keep an eye out for that.
>
> I have everythign to make that, maybe I'll try it this week.
>
> -sw
I'd jack up the marinade. BTW, thanks for the reminder about that
blog. I found it within the last year or so and intended to keep
an eye on it. I like the way that woman cooks!!!
--
Jean B.
> On Wed, 04 Apr 2012 23:37:46 -0400, Jean B. wrote:
>
>> Okay, so I found and bought Three Crabs Fish Sauce and only looked
>> at the ingredients when I got home. They include fructose and
>> hydrolysed [sic] vegetable protein. I am wondering whether there
>> are fakes on the market like there were (or are) fakes of Pearl
>> River soy sauce. The fish sauce that I got is Việt Hu'o'ng. (I
>> hope the "e" shows with its diacritical marks. I assume this is
>> the brand.)
>
> That's the right stuff. It's been criticized by some for having added
>
>> Okay, so I found and bought Three Crabs Fish Sauce and only looked
>> at the ingredients when I got home. They include fructose and
>> hydrolysed [sic] vegetable protein. I am wondering whether there
>> are fakes on the market like there were (or are) fakes of Pearl
>> River soy sauce. The fish sauce that I got is Việt Hu'o'ng. (I
>> hope the "e" shows with its diacritical marks. I assume this is
>> the brand.)
>
> sugar and MSG but <shrug> most people don't care. It should be
> imported by the some generic sounding importer "American General
> Imports, Inc" or something as equally generic sounding. There are a
> lot of imitators, but nobody has copied the name/label exactly.
>
> The most popular upscale Vietnamese restaurant in the U.S. recommends
> it (don't just take my word for it ;-)
>
> http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/04/27/FDGQGCCOVQ1.DTL&ao=all
> Not that somebody there uses Tiparos. Pbbbt! Note that there are
> several different kinds of Tiparos. I have dark ones and light ones,
> and worst of all, Tiparos in plastic bottles (evil) which are the most
> common.
Thanks. I see all brands that I have recommended--or shall I say
all brands I had ere I got the one I recently noticed. It is Red
Boat Fish Sauce. I see they have a site:
http://www.redboatfishsauce.com/
And there are some recipes there, which I will look at in a moment.
BTW, I haven't seen Tiparos in a glass bottle for many years. I
guess I'd better keep an eye out for that.
>
>> BTW, I got this to try Alford and Duguid's cellophane noodle with
>> egg recipe. I figured I should use a sauce-quality fish sauce as
>> vs. a cooking-quality one. I ended up using yet another brand
>> that I saw at WF--very expensive, but it sounded like it was very
>> high quality. At least it wasn't as nasty as Tiparos brand would
>> have been in such a context.
>>
>> Basically, you marinate bean thread in lime juice and fish sauce
>> with... they said red pepper flakes, but I used sambal oelek.
>> (Whenever I see red pepper flakes in an Asian context, I am
>> reminded of archaic recipes for Chinese food.) Then you sauté
>> some shallot and scallion, add whisked eggs, seasoned with s + p.
>> Let them firm up some ere adding the bean thread and stir-frying
>> to combine everything and finish cooking the eggs. Coriander as
>> garnish. The result was somewhat bland but worth fiddling with, I
>> think.
>
> http://nycsliceofrice.blogspot.com/2011/06/stir-fried-eggs-with-cellophane-noodles.html
>> BTW, I got this to try Alford and Duguid's cellophane noodle with
>> egg recipe. I figured I should use a sauce-quality fish sauce as
>> vs. a cooking-quality one. I ended up using yet another brand
>> that I saw at WF--very expensive, but it sounded like it was very
>> high quality. At least it wasn't as nasty as Tiparos brand would
>> have been in such a context.
>>
>> Basically, you marinate bean thread in lime juice and fish sauce
>> with... they said red pepper flakes, but I used sambal oelek.
>> (Whenever I see red pepper flakes in an Asian context, I am
>> reminded of archaic recipes for Chinese food.) Then you sauté
>> some shallot and scallion, add whisked eggs, seasoned with s + p.
>> Let them firm up some ere adding the bean thread and stir-frying
>> to combine everything and finish cooking the eggs. Coriander as
>> garnish. The result was somewhat bland but worth fiddling with, I
>> think.
>
>
> I have everythign to make that, maybe I'll try it this week.
>
> -sw
I'd jack up the marinade. BTW, thanks for the reminder about that
blog. I found it within the last year or so and intended to keep
an eye on it. I like the way that woman cooks!!!
--
Jean B.
Jean B.
Apr 6, 2012, 5:21:35 PM4/6/12
to
fake (there was some slight difference in the label... I am
blanking on the word I want to use), and by now have forgotten.
--
Jean B.
Jean B.
Apr 6, 2012, 5:22:44 PM4/6/12
to
--
Jean B.
Message has been deleted
Jim Elbrecht
Apr 16, 2012, 8:48:14 AM4/16/12
to
BubbaBob <rnorton47@_remove_this_comcast.net> wrote:
>3 Crabs is not very good Nuoc Mam.
It is easy to be a critic. Harder to give a recommendation. I've
got a 1/2 bottle of 3-Crab left. Time to start shopping for another
so I can compare. Make a suggestion and I'll see if it tickles my
taste buds better than the 3-Crab. [which, is the best I've found so
far]
Thanks,
Jim
>3 Crabs is not very good Nuoc Mam.
It is easy to be a critic. Harder to give a recommendation. I've
got a 1/2 bottle of 3-Crab left. Time to start shopping for another
so I can compare. Make a suggestion and I'll see if it tickles my
taste buds better than the 3-Crab. [which, is the best I've found so
far]
Thanks,
Jim
Jean B.
Apr 16, 2012, 9:56:11 PM4/16/12
to
BubbaBob wrote:
> 3 Crabs is not very good Nuoc Mam. Unfortunately, almost all Nuoc Mam in
> the US is just relabeled Nam Pla from Thailand. You have to search really
> hard to find real Vietnamese Nuoc Mam, which is about 1% of what's on the
> market here. It should never have sugar or any kind of texturized protien
> added.
The ultra-expensive fish sauce I just got contains neither.
Back to fish sauce in general... I can't find Tiparos in glass.
I need to get to Chinatown and to another pan-Asian store to look.
--
Jean B.
> 3 Crabs is not very good Nuoc Mam. Unfortunately, almost all Nuoc Mam in
> the US is just relabeled Nam Pla from Thailand. You have to search really
> hard to find real Vietnamese Nuoc Mam, which is about 1% of what's on the
> market here. It should never have sugar or any kind of texturized protien
> added.
The ultra-expensive fish sauce I just got contains neither.
Back to fish sauce in general... I can't find Tiparos in glass.
I need to get to Chinatown and to another pan-Asian store to look.
--
Jean B.
Jean B.
Apr 16, 2012, 10:08:37 PM4/16/12
to
which I have seen recommended but I haven't opened.
Okay. I have:
Tiparos, already expounded upon by SW (in plastic, so shoot me)
3 Crabs (also described by SW)
Red Boat, which contains black anchovy and salt and emanates from
Vietnam (the aforementioned expensive stuff, which is probably not
available many places)
Tra Chang Brand. which contains anchovy extract, salt and
water--and says it was manufactured in Rayong, Thailand (I don't
recall whether I saw it recommended)
Golden Boy Brand, which contains anchovy extract, salt, and sugar
(0 mg carb per 1 Tbsp) and is made in Thailand (and claims
"Winning First Prize Guaranteed by Kasetsart University,
Thailand[,] Year after year as the best Thai authentic fish sauce")
--
Jean B.
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Nunya Bidnits
Apr 17, 2012, 3:47:41 PM4/17/12
to
BubbaBob <rnorton47@_remove_this_comcast.net> wrote:
> Sqwertz <swe...@cluemail.compost> wrote:
>
>
>>
>> Yeah, don't listen to all those world class chefs who recommend it.
>> Take BubbaBobs advice and look for "That brand he can't even name".
>>
>> Ridiculous. I especially liked the "fake Thai nuoc mam" comment.
>> Nice touch (it's called "nam pla", duh).
>>
>> -sw
>>
>> -sw
>>
>
> That's right. It's Nam Pla. It doesn't become Nuoc Mam when you put a
> fake Vietnamese-looking label on it with 'Made In Thailand' in a
> microscopic font. It's no more Nuoc Mam than Tiparos is.
>
> Why don't you go take a 'Sqwert' in whatever it was you were cooking
> (if you can even cook).
Years of evidence here says he can. You?
>
> What 'world class chef', whatever that means, prefers 3 Crabs over
> the real thing?
Once you told him to piss in his dinner, one would hardly expect to get a
straight answer to a straight question.
Just sayin'.
> Sqwertz <swe...@cluemail.compost> wrote:
>
>
>>
>> Yeah, don't listen to all those world class chefs who recommend it.
>> Take BubbaBobs advice and look for "That brand he can't even name".
>>
>> Ridiculous. I especially liked the "fake Thai nuoc mam" comment.
>> Nice touch (it's called "nam pla", duh).
>>
>> -sw
>>
>> -sw
>>
>
> That's right. It's Nam Pla. It doesn't become Nuoc Mam when you put a
> fake Vietnamese-looking label on it with 'Made In Thailand' in a
> microscopic font. It's no more Nuoc Mam than Tiparos is.
>
> Why don't you go take a 'Sqwert' in whatever it was you were cooking
> (if you can even cook).
Years of evidence here says he can. You?
>
> What 'world class chef', whatever that means, prefers 3 Crabs over
> the real thing?
Once you told him to piss in his dinner, one would hardly expect to get a
straight answer to a straight question.
Just sayin'.
Message has been deleted
Message has been deleted
Nunya Bidnits
Apr 19, 2012, 5:22:51 PM4/19/12
to
>> That is called "mam nem". And I have two types if it in my fridge.
>> Three of you count the whole fish steaks in oil.
>>
>> It's not poor filtration. It's supposed to be like that.
>>
>> -sw
>>
>
> I KNOW the difference between Mam Nem and Nuoc Mam. This was Nuoc Mam
> with poor filtration. Mam Nem has larger bits and is less liquid.
>
> How much time have you spent eating REAL Vietnamese food IN Viet Nam?
get your popcorn...
You'd better get up early and pack a lunch if you're trying to upstage Steve
as the resident expert on Asian foods, ingredients, and methods. Prolly
would have been a good idea to acquaint yourself with some extended posting
history before planting foot firmly in bucket. And maybe you are
knowledgeable, but the way you've presented yourself doesn't tend to get you
the benefit of the doubt.
Just sayin'.
MartyB
>> Three of you count the whole fish steaks in oil.
>>
>> It's not poor filtration. It's supposed to be like that.
>>
>> -sw
>>
>
> I KNOW the difference between Mam Nem and Nuoc Mam. This was Nuoc Mam
> with poor filtration. Mam Nem has larger bits and is less liquid.
>
> How much time have you spent eating REAL Vietnamese food IN Viet Nam?
get your popcorn...
You'd better get up early and pack a lunch if you're trying to upstage Steve
as the resident expert on Asian foods, ingredients, and methods. Prolly
would have been a good idea to acquaint yourself with some extended posting
history before planting foot firmly in bucket. And maybe you are
knowledgeable, but the way you've presented yourself doesn't tend to get you
the benefit of the doubt.
Just sayin'.
MartyB
Jean B.
Apr 21, 2012, 12:43:52 AM4/21/12
to
BubbaBob wrote:
> Tiparos is only acceptable for use in Filipino cooking, where it excells.
If so, I don't need Tiparos. That is one such cuisine that I have
not investigated.
--
Jean B.
If so, I don't need Tiparos. That is one such cuisine that I have
not investigated.
--
Jean B.
Jean B.
Apr 21, 2012, 12:45:22 AM4/21/12
to
Sqwertz wrote:
> fish sauce. That somebody would even suggest that kinda makes me
> doubt their credibility regarding their expertise in fish sauce, or
> any other cooking matter.
> package it that way any more. Any imported fish sauce should not be
> in plastic. That's a testament to it's inferior quality right there.
>
> -sw
Oh pshew! Yes, I used to get Tiparos in glass, but I have only
seen it in plastic for a LONG time. Interestingly, all the other
fish sauces that I have are in glass.
--
Jean B.
> On Mon, 16 Apr 2012 21:56:11 -0400, Jean B. wrote:
>
>> BubbaBob wrote:
>>> 3 Crabs is not very good Nuoc Mam. Unfortunately, almost all Nuoc Mam in
>>> the US is just relabeled Nam Pla from Thailand. You have to search really
>>> hard to find real Vietnamese Nuoc Mam, which is about 1% of what's on the
>>> market here. It should never have sugar or any kind of texturized protien
>>> added.
>> The ultra-expensive fish sauce I just got contains neither.
>
> No fish sauce contains textured protein. I've never seen a "chunky"
>
>> BubbaBob wrote:
>>> 3 Crabs is not very good Nuoc Mam. Unfortunately, almost all Nuoc Mam in
>>> the US is just relabeled Nam Pla from Thailand. You have to search really
>>> hard to find real Vietnamese Nuoc Mam, which is about 1% of what's on the
>>> market here. It should never have sugar or any kind of texturized protien
>>> added.
>> The ultra-expensive fish sauce I just got contains neither.
>
> fish sauce. That somebody would even suggest that kinda makes me
> doubt their credibility regarding their expertise in fish sauce, or
> any other cooking matter.
>> Back to fish sauce in general... I can't find Tiparos in glass.
>
> I can't say I've seen it recently either. Maybe they don't even
>
> package it that way any more. Any imported fish sauce should not be
> in plastic. That's a testament to it's inferior quality right there.
>
> -sw
Oh pshew! Yes, I used to get Tiparos in glass, but I have only
seen it in plastic for a LONG time. Interestingly, all the other
fish sauces that I have are in glass.
--
Jean B.
Jean B.
Apr 21, 2012, 12:50:33 AM4/21/12
to
Sqwertz wrote:
> You ave WAY too many fish sauces :-) Don't turn into one of those
> FIsh Sauce Hoarders.
>
> -sw
LOL! Yes, I should use them. But, as I have said, I can't recall
who recommended Golden Boy. Oh, wait... Yes, I see. It was
Kasma Loha-unchit.... Interestingly, I see she does NOT recommend
Three Crabs.
BTW, do you have her first book, "It Rains Fishes"? I looked at
it when it came out, and it seemed not to be that remarkable.
However, some people rave about it, so I have lived to regret not
buying it. (It is NOT cheap if you try to buy it now, so I hope
someone just wants to get rid of a copy someday.)
--
Jean B.
> FIsh Sauce Hoarders.
>
> -sw
LOL! Yes, I should use them. But, as I have said, I can't recall
who recommended Golden Boy. Oh, wait... Yes, I see. It was
Kasma Loha-unchit.... Interestingly, I see she does NOT recommend
Three Crabs.
BTW, do you have her first book, "It Rains Fishes"? I looked at
it when it came out, and it seemed not to be that remarkable.
However, some people rave about it, so I have lived to regret not
buying it. (It is NOT cheap if you try to buy it now, so I hope
someone just wants to get rid of a copy someday.)
--
Jean B.
Jean B.
Apr 21, 2012, 12:53:25 AM4/21/12
to
BubbaBob wrote:
> BubbaBob <rnorton47@_remove_this_comcast.net> wrote:
>
>> Path:
>> border1.nntp.dca.giganews.com!nntp.giganews.com!news-out.octanews.net!i
>> ndigo.octanews.net!news.glorb.com!hitnews.eu!s09-11.readnews.com!unm2.r
>> eadnews.com.POSTED!not-for-mail X-Trace:
>> DXC=PkfDN0LUX^QjQX0:k92C4[G^cGF?V7mIT]G0e@Sk_WTRT6RVf`ncYmVg@\4YOPI=PQb
>> ?JZ]R]5RC\hID0j2C1:YX@J3Fk48nFISiFV<2<leK0Q X-Complaints-To:
>> ab...@blocknews.net From: Sqwertz <swe...@cluemail.compost>
>> Subject: Re: Sqwertz re Three Crabs Fish Sauce
>> Newsgroups: rec.food.cooking
>> User-Agent: MacSOUP/2.8b2 (Mac OS X version 10.4.8 (PPC)
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>> <9v40tq...@mid.individual.net> Date: Tue, 17 Apr 2012 01:31:39
>> -0500 Message-ID: <1b0e7lpz...@sqwertz.com>
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>> Xref: number.nntp.dca.giganews.com rec.food.cooking:2323407
>
> As far as chunky nuoc mam goes, I've seen it. The chunks appeared to be
> fish fragments from poor filtration. That was in VN domestic sauce. Not too
> likely to show up in export.
My mind wanders to prahok.
BTW, we all know that overconsumption of fermented fish products
is not a good thing, right? I had to really cut back on my SE
Asian cooking.
--
Jean B.
> BubbaBob <rnorton47@_remove_this_comcast.net> wrote:
>
>> Path:
>> border1.nntp.dca.giganews.com!nntp.giganews.com!news-out.octanews.net!i
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>> eadnews.com.POSTED!not-for-mail X-Trace:
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>> ?JZ]R]5RC\hID0j2C1:YX@J3Fk48nFISiFV<2<leK0Q X-Complaints-To:
>> ab...@blocknews.net From: Sqwertz <swe...@cluemail.compost>
>> Subject: Re: Sqwertz re Three Crabs Fish Sauce
>> Newsgroups: rec.food.cooking
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>> <jlk71d$m7r$1...@dont-email.me>
>> <XnsA036ADD55E79Ddi...@127.0.0.1>
>> <9v40tq...@mid.individual.net> Date: Tue, 17 Apr 2012 01:31:39
>> -0500 Message-ID: <1b0e7lpz...@sqwertz.com>
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>> Xref: number.nntp.dca.giganews.com rec.food.cooking:2323407
>>
>> On Mon, 16 Apr 2012 21:56:11 -0400, Jean B. wrote:
>>
>
>> On Mon, 16 Apr 2012 21:56:11 -0400, Jean B. wrote:
>>
>
>>> The ultra-expensive fish sauce I just got contains neither.
>> No fish sauce contains textured protein. I've never seen a "chunky"
>> fish sauce. That somebody would even suggest that kinda makes me
>> doubt their credibility regarding their expertise in fish sauce, or
>> any other cooking matter.
>
> I meant to say hydrolized vegetable protien, not textured. My bad.
>> fish sauce. That somebody would even suggest that kinda makes me
>> doubt their credibility regarding their expertise in fish sauce, or
>> any other cooking matter.
>
>
> As far as chunky nuoc mam goes, I've seen it. The chunks appeared to be
> fish fragments from poor filtration. That was in VN domestic sauce. Not too
> likely to show up in export.
My mind wanders to prahok.
BTW, we all know that overconsumption of fermented fish products
is not a good thing, right? I had to really cut back on my SE
Asian cooking.
--
Jean B.
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