On Thu, 14 May 2009 21:36:02 -0700, Julian Vrieslander wrote:

> 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.

i think squid, golden boy, and three crabs are all pretty well thought of.
one might be vietnamese rather than thai.

but all three are cheap (as compared to, say, a good oyster sauce), so one
shouldn't hesitate to take a flyer on some.

your pal,
blake