Sqwertz wrote:
> Here my description of the making of nuoc mau - Vietnamese caramel
> sauce. It is a required flavoring for thit nuong (grilled pork
> chops), kho dishes (stews), meatballs, grilled beef, and many
> other dishes in Vietnamese cuisine.
>
> This is for serious cooks that are into making authentic
> Vietnamese dishes.
>
> http://yfrog.com/mtnuocmauhalfwayjx
>
> I tried adding comments but that site sucks - so the gallery is
> not that useful. The complete description can be found he
> http://vietworldkitchen.typepad.com/...mel-sauce.html
>
> And uses:
> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> -sw

I made such a mess of my pot when I made caramel pork that I never
tried that again. So, thanks.

--
Jean B.

On 8/2/2010 9:33 PM, Jean B. wrote:
>> http://yfrog.com/mtnuocmauhalfwayjx
>>
>> I tried adding comments but that site sucks - so the gallery is
>> not that useful. The complete description can be found he
>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>
>> And uses:
>> http://forums.egullet.org/index.php?...se-kho-dishes/
>>
>> -sw
>
>
> I made such a mess of my pot when I made caramel pork that I never
> tried that again. So, thanks.
>

After you empty the pot, fill it with sudsy water and let it soak for an
hour or so, then it should come clean.

B

Sqwertz wrote:
>
> I always use that particular pan to make nuoc mau, and not much
> else. It's a $70 All-clad non-stick that was given to me by
> somebody who turned out to be bad news. So I'm trying to destroy
> it.

Om gave you a pan?

Mark Thorson > wrote:
> Sqwertz wrote:
> >
> > I always use that particular pan to make nuoc mau, and not much
> > else. It's a $70 All-clad non-stick that was given to me by
> > somebody who turned out to be bad news. So I'm trying to destroy
> > it.
>
> Om gave you a pan?

ROTFLMFAO

--
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even if you are, you are most entertaining from the net, Lee
"Sqwertz" > wrote in message
...
> On Mon, 02 Aug 2010 22:33:36 -0400, Jean B. wrote:
>
>> I made such a mess of my pot when I made caramel pork that I never
>> tried that again. So, thanks.
>
> I always use that particular pan to make nuoc mau, and not much
> else. It's a $70 All-clad non-stick that was given to me by
> somebody who turned out to be bad news. So I'm trying to destroy
> it.
>
> Every time I dunk that 400F pan into the cold water bath I say,
> "Die! Die!", but it just sizzles, steams, and mocks me. Can't you
> hear it?
>
> http://a.yfrog.com/img826/2818/nuocm...gpanquickl.jpg
>
> -sw (I'm not psycho, I swear!)