I bought a can (2 ounces) of anchovies, and not sure how to use them.
How many should I add to one pound of canned tomatoes to give them a
"meaty" taste without being too fishy or salty? I'm going to sauté them
in the olive oil until they dissolve before I add the tomatoes.

Thanks,
Bob

--
"FEED ME!" —Audrey Jr.

"zxcvbob" > wrote in message
...
>I bought a can (2 ounces) of anchovies, and not sure how to use them. How
>many should I add to one pound of canned tomatoes to give them a "meaty"
>taste without being too fishy or salty? I'm going to sauté them in the
>olive oil until they dissolve before I add the tomatoes.
>
> Thanks,
> Bob
>
> --
> "FEED ME!" —Audrey Jr.

Start with 1

Mike > wrote:

>"zxcvbob" > wrote in message

>>I bought a can (2 ounces) of anchovies, and not sure how to use them. How
>>many should I add to one pound of canned tomatoes to give them a "meaty"
>>taste without being too fishy or salty? I'm going to sauté them in the
>>olive oil until they dissolve before I add the tomatoes.

>Start with 1

I agree, although one tin of anchovies per 12 ounces
of tomatoes might be a more satisfying. And be sure
to use unsalted tomatoes.

Steve

On Wed, 13 May 2009 12:37:59 -0500, zxcvbob >
wrote:

>I bought a can (2 ounces) of anchovies, and not sure how to use them.
>How many should I add to one pound of canned tomatoes to give them a
>"meaty" taste without being too fishy or salty? I'm going to sauté them
>in the olive oil until they dissolve before I add the tomatoes.

Mighty salty little things. I don't even like them on pizza as they
tend to overwhelm everything.

Now, caesar salad dressing I like.
--
mad

On May 13, 1:37*pm, zxcvbob > wrote:
> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> How many should I add to one pound of canned tomatoes to give them a
> "meaty" taste without being too fishy or salty? *I'm going to sauté them
> in the olive oil until they dissolve before I add the tomatoes.
>
> Thanks,
> Bob
>
> --
> "FEED ME!" —Audrey Jr.

I soak em milk to try to kill the fishy taste, them blot with towels
before slapping on one half of the pizza ( not MINE, mind you).

A little anchovy goes a loooooooooooooooooooooooooong way. I remember
in my younger days tossing out a whole batch of tomato sauce once cuz
I thought anchovies would help. I think a pinch of anchovy cud be
detected in a cauldron of sauce.

zxcvbob wrote:
> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> How many should I add to one pound of canned tomatoes to give them a
> "meaty" taste without being too fishy or salty? I'm going to sauté them
> in the olive oil until they dissolve before I add the tomatoes.

Depends on how big the fillets are. Rinse first, about a
half-tablespoon's worth. Then go from there.

Anchovies are the secret ingredient in many dishes when used in
moderation. I use them in meatloaf, for example. Getting them
incorporated evenly can be tricky - mix with another ingredient first.

-sw

zxcvbob wrote:
>
> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> How many should I add to one pound of canned tomatoes to give them a
> "meaty" taste without being too fishy or salty? I'm going to sauté them
> in the olive oil until they dissolve before I add the tomatoes.

I always soak them in a few changes of water
to remove as much salt as I can. Doesn't seem
to hurt the flavor much.

In article >,
Sqwertz > wrote:

> zxcvbob wrote:
> > I bought a can (2 ounces) of anchovies, and not sure how to use them.
> > How many should I add to one pound of canned tomatoes to give them a
> > "meaty" taste without being too fishy or salty? I'm going to sauté them
> > in the olive oil until they dissolve before I add the tomatoes.
>
> Depends on how big the fillets are. Rinse first, about a
> half-tablespoon's worth. Then go from there.
>
> Anchovies are the secret ingredient in many dishes when used in
> moderation. I use them in meatloaf, for example. Getting them
> incorporated evenly can be tricky - mix with another ingredient first.
>
> -sw

Shrimp stock can be a great "secret ingredient" too, and it's not quite
as powerful even when reduced.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> Sqwertz > wrote:
>
>> zxcvbob wrote:
>>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>>> How many should I add to one pound of canned tomatoes to give them a
>>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>>> in the olive oil until they dissolve before I add the tomatoes.
>> Depends on how big the fillets are. Rinse first, about a
>> half-tablespoon's worth. Then go from there.
>>
>> Anchovies are the secret ingredient in many dishes when used in
>> moderation. I use them in meatloaf, for example. Getting them
>> incorporated evenly can be tricky - mix with another ingredient first.
>>
>> -sw
>
> Shrimp stock can be a great "secret ingredient" too, and it's not quite
> as powerful even when reduced.


Oyster sauce and dark sesame oil are the secret ingredients when making
fried rice. (The oyster sauce moreso than the sesame oil.) It doesn't
take much of either one.

Bob

Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
> > zxcvbob wrote:
> > > I bought a can (2 ounces) of anchovies, and not sure how to use
> > > them. How many should I add to one pound of canned tomatoes to
> > > give them a "meaty" taste without being too fishy or salty? I'm
> > > going to sauti them in the olive oil until they dissolve before I
> > > add the tomatoes.
> >
> > Depends on how big the fillets are. Rinse first, about a
> > half-tablespoon's worth. Then go from there.
> >
> > Anchovies are the secret ingredient in many dishes when used in
> > moderation. I use them in meatloaf, for example. Getting them
> > incorporated evenly can be tricky - mix with another ingredient
> > first.

> Shrimp stock can be a great "secret ingredient" too, and it's not
> quite as powerful even when reduced.

I had a recipe for red clam sauce that added some minced anchovy to the
sauce. That was good.




Brian

--
Day 100 of the "no grouchy usenet posts" project

"zxcvbob" > wrote in message
...
>I bought a can (2 ounces) of anchovies, and not sure how to use them. How
>many should I add to one pound of canned tomatoes to give them a "meaty"
>taste without being too fishy or salty?

This is a no brainer... two three fillets should do it... and drain the oil
into the sauce too... then eat the rest au jus with a 2ni.

"Mark Thorson" > wrote in message
...
> zxcvbob wrote:
>>
>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> How many should I add to one pound of canned tomatoes to give them a
>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>> in the olive oil until they dissolve before I add the tomatoes.
>
> I always soak them in a few changes of water
> to remove as much salt as I can. Doesn't seem
> to hurt the flavor much.

What a pussy... *real* men eat anchovies au jus... the gals at the bar will
be impressed, they'll imagine you licking your eyebrows. heheh

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > Sqwertz > wrote:
> >
> >> zxcvbob wrote:
> >>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> >>> How many should I add to one pound of canned tomatoes to give them a
> >>> "meaty" taste without being too fishy or salty? I'm going to sauté them
> >>> in the olive oil until they dissolve before I add the tomatoes.
> >> Depends on how big the fillets are. Rinse first, about a
> >> half-tablespoon's worth. Then go from there.
> >>
> >> Anchovies are the secret ingredient in many dishes when used in
> >> moderation. I use them in meatloaf, for example. Getting them
> >> incorporated evenly can be tricky - mix with another ingredient first.
> >>
> >> -sw
> >
> > Shrimp stock can be a great "secret ingredient" too, and it's not quite
> > as powerful even when reduced.
>
>
> Oyster sauce and dark sesame oil are the secret ingredients when making
> fried rice. (The oyster sauce moreso than the sesame oil.) It doesn't
> take much of either one.
>
> Bob

Stir fry too, plus fresh ginger and garlic.
But, Oyster and Sesame give it "that" flavor if you know what I mean. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On May 13, 3:08 pm, zxcvbob > wrote:
> Omelet wrote:
> > In article >,
> > Sqwertz > wrote:
>
> >> zxcvbob wrote:
> >>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> >>> How many should I add to one pound of canned tomatoes to give them a
> >>> "meaty" taste without being too fishy or salty? I'm going to sauté them
> >>> in the olive oil until they dissolve before I add the tomatoes.
> >> Depends on how big the fillets are. Rinse first, about a
> >> half-tablespoon's worth. Then go from there.
>
> >> Anchovies are the secret ingredient in many dishes when used in
> >> moderation. I use them in meatloaf, for example. Getting them
> >> incorporated evenly can be tricky - mix with another ingredient first.
>
> >> -sw
>
> > Shrimp stock can be a great "secret ingredient" too, and it's not quite
> > as powerful even when reduced.
>
> Oyster sauce and dark sesame oil are the secret ingredients when making
> fried rice. (The oyster sauce moreso than the sesame oil.) It doesn't
> take much of either one.
>
> Bob

my "secret ingredient" is often fish sauce (nuoc mam/nam pla/patis,
whatever), mostly fermented anchovie.

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

--
Clay Irving >
Nothing is more destructive of respect for the government and the law of
the land than passing laws which cannot be enforced.
- Albert Einstein

On Wed, 13 May 2009 13:30:15 -0500, Omelet wrote:

> Shrimp stock can be a great "secret ingredient" too, and it's not quite
> as powerful even when reduced.

Buy Minor's Brand or "Better Than Buillion" Lobster Base. You can
get the later at many HEB's for only $6/7oz. The convenience and
taste beats the shit out of saving shrimp shells.

-sw

On Wed, 13 May 2009 14:08:50 -0500, zxcvbob wrote:

> Oyster sauce and dark sesame oil are the secret ingredients when making
> fried rice. (The oyster sauce moreso than the sesame oil.) It doesn't
> take much of either one.

I've been promoting Oyster Sauce for decades. It's not usaully used
in restaurant-fried rice, but I always add a little when cooking it
at home. I never use soy sauce in anything.

And I use shitloads of sesame oil in my Korean chap chae.

-sw

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!

This ties in with how this subtread got started.

Anchovies and fish/shellfish extracts are the best seasonings on
earth. Even better when you ferment them.

-sw

Except surstromming.

-sw

In article >,
zxcvbob > wrote:

> I bought a can (2 ounces) of anchovies, and not sure how to use them.
> How many should I add to one pound of canned tomatoes to give them a
> "meaty" taste without being too fishy or salty? I'm going to sauté them
> in the olive oil until they dissolve before I add the tomatoes.

One of the standard quick dinners at our house is Spaghetti alla
Puttanesca. I use an entire 2 ounce can of anchovies for one 28 ounce
can of whole tomatoes.

Rinse the anchovies in water to reduce the salt, and coarsely chop them.
Then they go into a pan with 4 tablespoons of olive oil. Cook on low
heat, stirring and poking them until they dissolve.

Turn up the heat and add 4 garlic cloves and one small dried chili, both
finely chopped. When the garlic starts to sizzle, add the tomatoes, a
teaspoon of dried oregano, and black pepper. Bring to a boil, stirring
and mashing the tomatoes. Then turn down the heat and simmer for 30
minutes, or until you get a thick, full-flavored sauce.

While the sauce is cooking, remove the pits from some good quality black
olives. I usually buy pitted Kalamatas from the deli counter at our
market, and cut them in half. A few minutes before you are ready to
serve, toss the olives and some capers into the sauce and stir.

This is my favorite pasta sauce. Even Cindy (my SO, and resident
nutritionist of RFC) likes it - and she usually hates anything that's
been near an anchovy. In fact, the sauce does not have any fishy
flavor. The anchovies just add a subtle savory (umami?) quality.

This recipe was adapted from The Classic Mediterranean Cookbook, by
Sarah Woodward. As written, the recipe calls for one cup of olives and
2 Tbs of capers, which I think is way too much. Sarah calls for 1 lb of
dry pasta, probably to feed 4. We use 1/2 lb of spaghetti for the two
of us, and the recipe produces just enough sauce.

The recipe's name translates as "whore's spaghetti". Sarah speculates
that it got this name because it goes together quickly with ingredients
from the pantry. Perfect for professionals who have little time to
cook, and who work at odd hours when the stores and restaurants are not
open.

--
Julian Vrieslander

On Wed, 13 May 2009 22:56:07 -0700, Julian Vrieslander
> shouted from the highest
rooftop:

>In article >,
> zxcvbob > wrote:
>
>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> How many should I add to one pound of canned tomatoes to give them a
>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>> in the olive oil until they dissolve before I add the tomatoes.

<snip>

Looks pretty much like the one I make, but these days I work in metric
measurements cause that's how things like canned toms, etc are
measured in New Zealand. It's my favourite salsa to make and eat.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Hello to everybody. For pasta alla puttanesca, we are used to use
blacksweet olives because for the colour of the dish and to avoid that it
wouldn't result to salty.
And parsley instead of oregano...
Cheers
Pandora
(still alive)
------------------------------
"Julian Vrieslander" > ha scritto nel
messaggio
...
> In article >,
> zxcvbob > wrote:
>
>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> How many should I add to one pound of canned tomatoes to give them a
>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>> in the olive oil until they dissolve before I add the tomatoes.
>
> One of the standard quick dinners at our house is Spaghetti alla
> Puttanesca. I use an entire 2 ounce can of anchovies for one 28 ounce
> can of whole tomatoes.
>
> Rinse the anchovies in water to reduce the salt, and coarsely chop them.
> Then they go into a pan with 4 tablespoons of olive oil. Cook on low
> heat, stirring and poking them until they dissolve.
>
> Turn up the heat and add 4 garlic cloves and one small dried chili, both
> finely chopped. When the garlic starts to sizzle, add the tomatoes, a
> teaspoon of dried oregano, and black pepper. Bring to a boil, stirring
> and mashing the tomatoes. Then turn down the heat and simmer for 30
> minutes, or until you get a thick, full-flavored sauce.
>
> While the sauce is cooking, remove the pits from some good quality black
> olives. I usually buy pitted Kalamatas from the deli counter at our
> market, and cut them in half. A few minutes before you are ready to
> serve, toss the olives and some capers into the sauce and stir.
>
> This is my favorite pasta sauce. Even Cindy (my SO, and resident
> nutritionist of RFC) likes it - and she usually hates anything that's
> been near an anchovy. In fact, the sauce does not have any fishy
> flavor. The anchovies just add a subtle savory (umami?) quality.
>
> This recipe was adapted from The Classic Mediterranean Cookbook, by
> Sarah Woodward. As written, the recipe calls for one cup of olives and
> 2 Tbs of capers, which I think is way too much. Sarah calls for 1 lb of
> dry pasta, probably to feed 4. We use 1/2 lb of spaghetti for the two
> of us, and the recipe produces just enough sauce.
>
> The recipe's name translates as "whore's spaghetti". Sarah speculates
> that it got this name because it goes together quickly with ingredients
> from the pantry. Perfect for professionals who have little time to
> cook, and who work at odd hours when the stores and restaurants are not
> open.
>
> --
> Julian Vrieslander

"Omelet" > wrote in message
news
> In article >,
> Sqwertz > wrote:
>
>> zxcvbob wrote:
>> > I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> > How many should I add to one pound of canned tomatoes to give them a
>> > "meaty" taste without being too fishy or salty? I'm going to sauté
>> > them
>> > in the olive oil until they dissolve before I add the tomatoes.
>>
>> Depends on how big the fillets are. Rinse first, about a
>> half-tablespoon's worth. Then go from there.
>>
>> Anchovies are the secret ingredient in many dishes when used in
>> moderation. I use them in meatloaf, for example. Getting them
>> incorporated evenly can be tricky - mix with another ingredient first.
>>
>> -sw
>
> Shrimp stock can be a great "secret ingredient" too, and it's not quite
> as powerful even when reduced.

Hi Om,
Can you give some suggestions for uses for shrimps stock? I made some on
Monday with my stash of shells from the freezer and have a few cups left
over from the recipe I made it for. Looking for something to use up the rest
and I'm not getting any inspirations.

Jon

"Julian Vrieslander" > wrote in
message
...
> In article >,
> zxcvbob > wrote:
>
>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> How many should I add to one pound of canned tomatoes to give them a
>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>> in the olive oil until they dissolve before I add the tomatoes.
>
> One of the standard quick dinners at our house is Spaghetti alla
> Puttanesca. I use an entire 2 ounce can of anchovies for one 28 ounce
> can of whole tomatoes.
>
> Rinse the anchovies in water to reduce the salt, and coarsely chop them.
> Then they go into a pan with 4 tablespoons of olive oil. Cook on low
> heat, stirring and poking them until they dissolve.
>
> Turn up the heat and add 4 garlic cloves and one small dried chili, both
> finely chopped. When the garlic starts to sizzle, add the tomatoes, a
> teaspoon of dried oregano, and black pepper. Bring to a boil, stirring
> and mashing the tomatoes. Then turn down the heat and simmer for 30
> minutes, or until you get a thick, full-flavored sauce.
>
> While the sauce is cooking, remove the pits from some good quality black
> olives. I usually buy pitted Kalamatas from the deli counter at our
> market, and cut them in half. A few minutes before you are ready to
> serve, toss the olives and some capers into the sauce and stir.
>
> This is my favorite pasta sauce. Even Cindy (my SO, and resident
> nutritionist of RFC) likes it - and she usually hates anything that's
> been near an anchovy. In fact, the sauce does not have any fishy
> flavor. The anchovies just add a subtle savory (umami?) quality.
>
> This recipe was adapted from The Classic Mediterranean Cookbook, by
> Sarah Woodward. As written, the recipe calls for one cup of olives and
> 2 Tbs of capers, which I think is way too much. Sarah calls for 1 lb of
> dry pasta, probably to feed 4. We use 1/2 lb of spaghetti for the two
> of us, and the recipe produces just enough sauce.
>
> The recipe's name translates as "whore's spaghetti". Sarah speculates
> that it got this name because it goes together quickly with ingredients
> from the pantry. Perfect for professionals who have little time to
> cook, and who work at odd hours when the stores and restaurants are not
> open.
>
> --
> Julian Vrieslander

Jules,
I make mine similarly, but use both green and black olives and toss in some
capers if I have them on hand.

Jon

On Wed, 13 May 2009 18:02:22 -0700 (PDT), bulka wrote:

> On May 13, 3:08 pm, zxcvbob > wrote:
>> Omelet wrote:
>>> In article >,
>>> Sqwertz > wrote:
>>
>>>> zxcvbob wrote:
>>>>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>>>>> How many should I add to one pound of canned tomatoes to give them a
>>>>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>>>>> in the olive oil until they dissolve before I add the tomatoes.
>>>> Depends on how big the fillets are. Rinse first, about a
>>>> half-tablespoon's worth. Then go from there.
>>
>>>> Anchovies are the secret ingredient in many dishes when used in
>>>> moderation. I use them in meatloaf, for example. Getting them
>>>> incorporated evenly can be tricky - mix with another ingredient first.
>>
>>>> -sw
>>
>>> Shrimp stock can be a great "secret ingredient" too, and it's not quite
>>> as powerful even when reduced.
>>
>> Oyster sauce and dark sesame oil are the secret ingredients when making
>> fried rice. (The oyster sauce moreso than the sesame oil.) It doesn't
>> take much of either one.
>>
>> Bob
>
> my "secret ingredient" is often fish sauce (nuoc mam/nam pla/patis,
> whatever), mostly fermented anchovie.

i use this sometimes for fried rice, substituted as a portion of the soy
sauce called for.

your pal,
blake

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.

your pal,
blake

In article >,
Sqwertz > wrote:

> On Wed, 13 May 2009 13:30:15 -0500, Omelet wrote:
>
> > Shrimp stock can be a great "secret ingredient" too, and it's not quite
> > as powerful even when reduced.
>
> Buy Minor's Brand or "Better Than Buillion" Lobster Base. You can
> get the later at many HEB's for only $6/7oz. The convenience and
> taste beats the shit out of saving shrimp shells.
>
> -sw

Ok, I'd only seen (and tried) that brand in chicken and beef.
I'll check the local one as I'd been wanting to try that after looking
at their website.

Best bullion on the market imho. The first ingredient listed is meat
instead of salt.

I have quite a number of shrimp shells to use up at the moment tho'.
Makes a bitchin' base for rice.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

> The recipe's name translates as "whore's spaghetti". Sarah speculates
> that it got this name because it goes together quickly with ingredients
> from the pantry. Perfect for professionals who have little time to
> cook, and who work at odd hours when the stores and restaurants are not
> open.
>
> --
> Julian Vrieslander

Julian,
The story as I heard it was that the 'Madame' would have a big pot of
puttanesca simmering by the window so the aroma would attract passing
customers. The johns would know they could satisfy more that just their
carnal desires inside.

Jon

In article >,
"Zeppo" > wrote:

> > Shrimp stock can be a great "secret ingredient" too, and it's not quite
> > as powerful even when reduced.
>
> Hi Om,
> Can you give some suggestions for uses for shrimps stock? I made some on
> Monday with my stash of shells from the freezer and have a few cups left
> over from the recipe I made it for. Looking for something to use up the rest
> and I'm not getting any inspirations.
>
> Jon

Two different things I generally do with it...
Use it as a base for a seafood soup (add clams and other stuff as
desired) but mostly I use it to make rice in place of water.

2 cups shrimp stock to 1 cup rice. Cook the rice then mix a pre-cooked
mix of:

Onion
Shrimp
Ginger root
Garlic
Scrambled egg
Salt free canned or fresh frozen peas
Grated/shredded carrot
Sesame Oil
Thinly sliced Bok Choy
Chopped celery
White pepper to taste

I would never add oyster or soy sauce to this.
Does not need it with the shrimp flavor.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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

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

On Fri, 15 May 2009 16:13:32 GMT, blake murphy wrote:

> i think squid, golden boy, and three crabs are all pretty well thought of.
> one might be vietnamese rather than thai.
>
Note that Vietnamese consider Squid brand to be used for cooking
only. Three Crabs and a few others are considered "table sauces"
for making dips and as a finishing condiment. Most Vietanamese home
cooks will have both types in their kitchen. I use Three Crabs for
both - I can't justfy having two fifths of fish sauce lying around.

I've tried a bunch of others and finally decided I can afford the
extra $2/year for Three Crabs.

-sw

On Fri, 15 May 2009 21:46:52 -0500, Sqwertz wrote:

> On Fri, 15 May 2009 16:13:32 GMT, blake murphy wrote:
>
>> i think squid, golden boy, and three crabs are all pretty well thought of.
>> one might be vietnamese rather than thai.
>>
> Note that Vietnamese consider Squid brand to be used for cooking
> only. Three Crabs and a few others are considered "table sauces"
> for making dips and as a finishing condiment. Most Vietanamese home
> cooks will have both types in their kitchen. I use Three Crabs for
> both - I can't justfy having two fifths of fish sauce lying around.
>
> I've tried a bunch of others and finally decided I can afford the
> extra $2/year for Three Crabs.
>
> -sw

i think i will try three crabs next, but, as you say, a bottle lasts a long
time. but my current bottle of squid brand has passed its 'best by' date.

your pal,
blake