In article >,
blake murphy > wrote:

> On Thu, 14 May 2009 01:25:20 +0000 (UTC), Clay Irving wrote:
>
> > On 2009-05-14, bulka > wrote:
> >
> >> my "secret ingredient" is often fish sauce (nuoc mam/nam pla/patis,
> >> whatever), mostly fermented anchovie.
> >
> > I agree -- It is a great seasoning for all types of cuisine, and it has been
> > a spice for a very long time!
> >
> > http://www.panix.com/~clay/cookbook/...nt.cgi?nam-pla
>
> i can get squid brand in the local grocery (md). i want to try golden boy
> because i love the baby on the label.

Cindy and I like the "Three Crabs" brand of fish sauce. We saw this one
recommended in several of our Asian cookbooks.

--
Julian Vrieslander