On 3/20/2021 6:20 PM, Dave Smith wrote:
> On 2021-03-20 6:37 p.m., US Janet wrote:
>> On Sat, 20 Mar 2021 16:11:10 -0400, jmcquown >
>> wrote:
>
>>>> In the context of fish sauce above, I believe it is the bottled stuff
>>>> that is added to other typical ingredients to make a sauce used by the
>>>> Vietnamese for fish.
>>>>
>>>> Janet US
>>>>
>>> In the context I doubt there is much difference between Vietnamese fish
>>> sauce and Thai fish sauce or any other SE Asian fish sauce.Â* I don't
>>> know about specific brands but I would suggest you read ingredients
>>> labels and see which has a bunch of added crap and what seems to be
>>> actual fish sauce.Â* And yes, fish sauce should be used very sparingly.
>>> I remember the smell of naam plaa in cooking when we lived in Thailand.
>>> Â* Not always a pleasant scent, especially not with fish.
>>>
>>> Jill
>>
>> LOL!Â* Sissy
>>
>
>
> Oh Pshaw. I like dishes with fish sauce and use it myself if a couple
> different curries.Â* I tend to use it sparingly because I have
> accidentally put too much in a dish, and I have had dishes in
> restaurants where they had used too much.Â* It's not the Emeril Lagasse
> style where some is good so more is better.Â* I often find myself putting
> in as much fish sauce as I think I can handle and then pad it out with
> soy sauce.
>
That's exactly the thing to do. Too much fish sauce can be icky, and
by padding it out, you mean the umami. You could, alternatively, "pad
it out" with MSG or MSG/ING, if you don't want as much soy sauce flavor.
Also, tamari is a bit cleaner tasting that soy sauce that has wheat in
it. That Emeril thing is fine when it's just powdered cayenne, but it's
mostly just a schtick. The other thing that can be overdone (in Western
cooking) is too much Worcestershire. Again, MSG or MSG/ING can be your
friend, and sometimes just a little plain salt does the trick.

--
--Bryan
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