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Old 03-01-2013, 08:54 PM   #11
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I'm interested to see what we can come up with. I think the seaweed sounds like a good idea, as well as 'shrooms.
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Old 03-01-2013, 09:26 PM   #12
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Originally Posted by Chief Longwind Of The North View Post
I think we should do some experimenting and post the results, so that if we come up with something really good, we can share it with everyone else. Who's all game for this project? I can start after next Tuesday (pay-day).

I can see tamirind in this. Good idea.

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I'm in, but not this weekend.
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Old 03-02-2013, 07:18 AM   #13
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Make it yourself. Just be sure the fish you use are strictly vegetarian.
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Old 03-02-2013, 07:24 AM   #14
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Borage smells and tastes fishy to me.
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Old 03-02-2013, 08:19 AM   #15
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Borage smells and tastes fishy to me.
That's interesting. Hmmmmmm....other herbs, folks?
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Old 03-17-2013, 11:24 AM   #16
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The most recent issue of Cook's Illustrated magazine addressed this very issue!
Here is their recipe:
3 cups water
1/4 ounce dried shiitake mushrooms
3 TBSP Salt
2 TBSP Soy Sauce.
Combine, simmer over medium heat until reduced by half.
Strain, cool, store in fridge up to 3 weeks.
Use in same quantities as fish sauce is called for in recipe.
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Old 03-17-2013, 11:40 AM   #17
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Quote:
Originally Posted by GrillingFool View Post
The most recent issue of Cook's Illustrated magazine addressed this very issue!
Here is their recipe:
3 cups water
1/4 ounce dried shiitake mushrooms
3 TBSP Salt
2 TBSP Soy Sauce.
Combine, simmer over medium heat until reduced by half.
Strain, cool, store in fridge up to 3 weeks.
Use in same quantities as fish sauce is called for in recipe.
Thank you. Copied and pasted. I use fish sauce, but I like that I can control the amount of salt if I make this.
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Old 03-17-2013, 02:57 PM   #18
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Quote:
Originally Posted by GrillingFool View Post
The most recent issue of Cook's Illustrated magazine addressed this very issue!
Here is their recipe:
3 cups water
1/4 ounce dried shiitake mushrooms
3 TBSP Salt
2 TBSP Soy Sauce.
Combine, simmer over medium heat until reduced by half.
Strain, cool, store in fridge up to 3 weeks.
Use in same quantities as fish sauce is called for in recipe.
That's the same recipe America's Test Kitchen, which produces the magazine, posted it on their Facebook page.
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Old 04-18-2013, 08:14 AM   #19
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Fish sauce in south East Asian cookin is essentially salt and stink factor. Two very important things in SEA seasoning, a replacement would probably mean lookin at vego salts like soy and stinky things like black or yellow fermented beans, won't be the same (fish sauce and shrimp paste being two of my favourite things) but will do the job. :)
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Old 04-18-2013, 11:05 AM   #20
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Quote:
Originally Posted by TooTall View Post
Fish sauce in south East Asian cookin is essentially salt and stink factor. Two very important things in SEA seasoning, a replacement would probably mean lookin at vego salts like soy and stinky things like black or yellow fermented beans, won't be the same (fish sauce and shrimp paste being two of my favourite things) but will do the job. :)
Well. If I ever considered eating fish sauce, I definitely don't anymore. Stink factor? Ewwww lol
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