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  #16  
Old 03-27-2009, 10:57 PM
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Quote:
Originally Posted by cmbdiesel View Post
Who has used it?
And why??
It is an ingredient in caesar dressing

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  #17  
Old 03-27-2009, 11:14 PM
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I use it in Nam Sod. A Thai salad made with ground pork, red onions, ginger, and peanuts (and cilantro, red pepper flakes, salt, lime juice and fish sauce)
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  #18  
Old 03-27-2009, 11:33 PM
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I saw the Bizarre Foods where Andrew Zimmern visited a factory (in Vietnam I think) where they make fish sauce. After that I had to try it. The bottle I got was made in the Phillippinnes and tasted more like salt than anything else.
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  #19  
Old 03-27-2009, 11:39 PM
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Quote:
Originally Posted by diametricalbenz View Post
An asian fusion caesar salad?
Whities...call it Oriental.........
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  #20  
Old 03-27-2009, 11:45 PM
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There's a restaraunt down the street called Genghix Asian Fusion (very good btw). It's not run by whities.
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83 300D Turbo with manual conversion, early W126 vented front rotors and H4 headlights 401,xxx miles
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88 Jaguar XJS V12 94,xxx miles. Work in progress.
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  #21  
Old 03-28-2009, 06:05 AM
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Married to Filipina and so used commonly at house, good substitute for anchovy when the dishes call for them. Makes marinara sauce truly tasty when added during saute phase. Remember the famous Worchestire Sauce also contains part fish sauce.
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  #22  
Old 03-28-2009, 07:44 AM
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It's also called by its other name: Smelling Salts.
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  #23  
Old 03-28-2009, 08:26 AM
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other than for initiation.... but that's a whole different story.
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  #24  
Old 03-28-2009, 08:41 AM
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Quote:
Originally Posted by Kuan View Post
It's also called by its other name: Smelling Salts.

To some its like old socks, also it smells uncannily close to something we all enjoy in the human body, I will leave that to one's imagination.

As they say in Philippines, "Tastes bad but smells good"
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  #25  
Old 03-28-2009, 10:53 AM
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Quote:
Originally Posted by raymr View Post
Who has used it?
And why??

(I bought it for a recipe and I'm thinking maybe I got a bad bottle)
I've used it in many Thai food recipes.
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  #26  
Old 03-28-2009, 11:03 AM
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Quote:
Originally Posted by Matt SD300 View Post
Whities...call it Oriental.........
Yes Matt, it's like calling someone a floor rug.....

To quote The Big Lebowski's Walter Sobchak, "Asian American please...."
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  #27  
Old 03-28-2009, 02:04 PM
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Dude, Chinaman is NOT the preferred nomenclature...
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  #28  
Old 03-29-2009, 06:18 AM
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Quote:
Originally Posted by SwampYankee View Post
The Food Network and the Travel Channel has lead me to learn way too much about fish sauce and its production. I'm fearful of shrimp paste as well.
Shrimp paste is AWSOME!!! That if you know how to use it properly.

This is how they make fish oil, take fresh fish left overs (guts head bones and ect..., dump it into a container with some salt water & vinniger, Let it ferment for 6 months to a year (the longer the better) in sun, harvest the liquid, and dispose the fish... Its a messy product to make, Yet it makes a fish dish more delicous....
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  #29  
Old 03-29-2009, 08:59 AM
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Quote:
Originally Posted by Actros617 View Post
Shrimp paste is AWSOME!!! That if you know how to use it properly.

This is how they make fish oil, take fresh fish left overs (guts head bones and ect..., dump it into a container with some salt water & vinniger, Let it ferment for 6 months to a year (the longer the better) in sun, harvest the liquid, and dispose the fish... Its a messy product to make, Yet it makes a fish dish more delicous....
In that case, I may have some homemade sauce somewhere on my back patio from my fishing trip last summer!
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  #30  
Old 03-30-2009, 11:30 AM
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Just for that I'm going to the Vietnamese place for lunch, and I'm going to order the pork with extra fish sauce. Yum!

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