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Old 01-15-2012, 06:03 PM   #51
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We need a "smiley" for this acronym: lolstc (laughing out loud scaring the cats).

I can almost breathe again. I have tears running down my cheeks. DH is wondering what sort of people I hang out with on the intertubes.
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Old 01-15-2012, 07:13 PM   #52
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Hahahahahaha!!
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Old 01-19-2012, 08:00 AM   #53
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Fish sauce should be refrigerated after opening. It will last longer that way.
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Old 01-19-2012, 08:11 AM   #54
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Quote:
Originally Posted by Ehoort View Post
Fish sauce should be refrigerated after opening. It will last longer that way.
I have never put good stuff in the fridge. But it does not last that long in my house.
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Old 02-03-2012, 05:19 PM   #55
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Quote:
Originally Posted by Ehoort View Post
Fish sauce should be refrigerated after opening. It will last longer that way.
Oh no please don't do that. Fish sauce is almost like balsamic vinegar so it last a long time in a dry cool place. This is the one time I can't imagine how cold pressed something will taste, not good at all. That's like putting olive oil in the fridge. Fish sauce is really cheap so even if you don't use it in 6 mos, throw it out if it gets to be like deep dark cola and lose it's light red transparent viscosity. The freshness is mostly gone. That's how I've handled that issue.
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Old 02-03-2012, 10:16 PM   #56
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I'm with Jenny on this.

No, I don't swig it from the bottle. But I do tip the bottle onto my finger, and lick it off.

There are different fish sauces, varying by depth of flavor, color, saltiness, etc. Has to do with the proportions of the ingredients used, how long the fermentation took place, and, I'm sure, other factors.

It's sort of like the differences between various soy sauces.

Generally I'm a fan of Three Crabs brand, which is the classic Nuoc Mam of Viet Nam. Recently I bought some Thai fish sauce for a recipe, and they're very different. So much so that if I put some of each in a shot glass, you'd think they were different products just by looking at them.

BTW, fish sauce, like anchovies, is used more as a salt element than a fishy one. It's one of those ingredients that you can't quite identify in a dish, but notice if it's missing.
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Old 02-03-2012, 10:45 PM   #57
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Nuoc mam (Vietnam) has more solids than nam pla (Thailand). Not saying you can't get either one from either country. I buy both from Thailand mainly because my cooking interests lie with Thai cooking.

I completely agree with you about tasting your ingredients. Even though it seemed unpalatable, I tried my nam pla in a spoon, and found it wasn't that fishy at all, more salty than anything else, but with an extra dimension.
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Old 02-04-2012, 12:34 AM   #58
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i remembered this episode of bizarre food, a.k.a. fat guy eats bad food.
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