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Old 06-24-2009, 12:38 PM   #11
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Originally Posted by Walt Bulander View Post
I used to have the same problem.

Now I just buy a quart oforiental fish sauce (Nuc mam, nam pla, etc - 3 Crabs is a good brand) Use a teaspoon, or so, in your dish-- you won't know it's there, but you'll know when it isn't.

Lasts for years without refrigeration.

Just don't smell it first, or you won't use it
I love both fish sauce and anchovies, but they taste very different to me.

I can sip fish sauce straight and even have a container in my desk drawer at work. I can eat a can of anchovies for a snack.

I have kept open jarred anchovies in the fridge for months.

About a week ago someone dropped and broke a whole bottle of fish sauce in an elevator at my parking garage. That was the only time I was put off by fish sauce -- it was horribly disgusting.
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Old 06-24-2009, 01:27 PM   #12
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Fish sauce is lovely stuff. Makes a great "secret ingredient" in so many things.
It IS umami.

As for anchovies, they rarely make it to the fridge. My wife intercepts and eats any
not used in a dish, LOL!
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Old 06-24-2009, 01:29 PM   #13
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Quote:
Originally Posted by jennyema View Post
I love both fish sauce and anchovies, but they taste very different to me.

I can sip fish sauce straight and even have a container in my desk drawer at work. I can eat a can of anchovies for a snack.

I have kept open jarred anchovies in the fridge for months.

About a week ago someone dropped and broke a whole bottle of fish sauce in an elevator at my parking garage. That was the only time I was put off by fish sauce -- it was horribly disgusting.

that's brave! it takes work to consume even 1 anchoy for me.
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Old 06-24-2009, 03:31 PM   #14
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I use anchovie paste at times, but usually do wind up throwing it out if it's more than 6 mos old. Believe it or not, Worcestershire sauce has anchovies, and in some applications will add that certain je ne sais quoi a dish needs (especially salad dressings). For some reason when I eat at southeast Asian restaurants, I love the fish sauce, but when I cook with it myself, no matter how careful I am, it quickly becomes overwhelming.
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Old 07-06-2009, 10:41 AM   #15
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The neighbors over my fence were, we suspect, making fish sauce on Saturday.

It was not a pleasant day in the neighborhood.
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Old 07-06-2009, 12:37 PM   #16
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i haven't used fish sauce before, 'cept it probably doesn't smell too great!
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Old 07-06-2009, 12:47 PM   #17
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Anchovies will keep indefinitely in the fridge. Last fall I purchased a large can of salt-cured anchovies, which will probably last forever, or until they are used up or disintegrate into the salt! They have to be soaked very well, AND they have to be filleted, but when used in an "ordinary" dish like the dressing for my potato salad this weekend, the results are extraordinary.
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Old 07-06-2009, 02:50 PM   #18
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Quote:
Originally Posted by jennyema View Post
I love both fish sauce and anchovies, but they taste very different to me.

I can sip fish sauce straight and even have a container in my desk drawer at work. I can eat a can of anchovies for a snack.

I have kept open jarred anchovies in the fridge for months.

About a week ago someone dropped and broke a whole bottle of fish sauce in an elevator at my parking garage. That was the only time I was put off by fish sauce -- it was horribly disgusting.
LOLOL OMG my wife says that if the bottle of fish sauce broke in our house we would just have to burn it to the ground and start over...

"Mr. and Mrs. 3k, it would appear that you are a victim of arson!"

"Yes, we burned it ourselves, we spilled fish sauce."

"Oh! We understand completely! Your claim is approved."
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Old 07-06-2009, 03:24 PM   #19
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LOLOL OMG my wife says that if the bottle of fish sauce broke in our house we would just have to burn it to the ground and start over...

"Mr. and Mrs. 3k, it would appear that you are a victim of arson!"

"Yes, we burned it ourselves, we spilled fish sauce."

"Oh! We understand completely! Your claim is approved."
ROTFLMAO!
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Old 08-09-2009, 02:06 AM   #20
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it is funny oxygen keeps us alive but it kills our food fast. so we should put them on sealed containers and storing them on the fridge
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