On Fri, 19 Mar 2021 20:59:31 -0500, "cshenk"
> wrote:

>Bruce wrote:
>
>> On Thu, 18 Mar 2021 10:15:07 -0600, US Janet >
>> wrote:
>>
>> > On Thu, 18 Mar 2021 08:51:40 -0700 (PDT), bruce bowser
>> > wrote:
>> >
>> > > On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski
>> > > wrote:
>> >>> On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
>> >>> > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser
>> wrote: >>> >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed
>> Pawlowski wrote: >>> >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>> >>> >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy
>> Hamilton wrote: >>> >>>>> On Monday, March 15, 2021 at 10:30:33 AM
>> UTC-4, Gary wrote: >>> >>>>>> US Janet wrote:
>> >>> >>>>>>> That looks delicious. Is there a lot of difference
>> between various >>> >>>>>>> ethnic kinds of fish sauce?
>> >>> >>>>>>> Janet US
>> >>> >>>>>>>
>> >>> >>>>>> Normally best in combination with other sauces, imo.
>> >>> >>>>>> I like oyster sauce but it tastes pretty nasty on it's
>> own. >>> >>>>>
>> >>> >>>>> Have you ever tried fish sauce?
>> >>> >>>>
>> >>> >>>> I wonder what the difference is between fish sauce, tartar
>> sauce, soy sauce, old bay seasoning (which is excellent on fried
>> chicken and french fries), Tobasco hot sauce and cocktail sauce? >>>
>> >>>> >>> >>> Really? have you ever looked at them or tried them? They
>> are nothing >>> >>> alike. >>> >> They are if each of them ARE the
>> fish sauce at the moment. I don't acknowlwdge a corporate effort to
>> corner the name: 'Fish Sauce', either. >>> > >>> > Not a sauce for
>> fish. A sauce made out of fermented fish: >>> >
>> >>> > <https://www.bonappetit.com/story/what-is-fish-sauce>
>> >>> >
>> >>> > Cindy Hamilton
>> >>> >
>> >>> Tarter sauce is mayonnaise based, cocktail sauce it mostly
>> ketchup and >>> horseradish and a few other things.
>> >>>
>> >>> How can they be alike? Like comparing Pepsi and Merlot and saying
>> they >>> are alike.
>> > >
>> > > Just like I say: they're alike if they're all regularly used on
>> > > fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them
>> > > too, in that respect.
>> >
>> > Damper in the US is a lever in your fireplace that closes off the
>> > air to the fire. We don't eat damper here. Get used to and learn
>> > language differences.
>>
>> In Australia, a damper is a type of bread.
>
>Yup.
>
>https://www.allrecipes.com/recipe/16...ralian-damper/
>
>Suspect that one is a bit puffier?

I couldn't say, I've never had it.

--
The real Bruce posts with Eternal September