On Sun, 7 Feb 2010 23:30:22 -0500, I am Tosk
> wrote:

>In article >, ost
>says...
>>
>> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
>>
>> > Tiparos brand Patis
>>
>> Tiparos has many different fish sauces without any indication of
>> their quality. The stuff in the plastic bottles is the worst, but
>> they have several others of varying quality in different colored
>> bottles. Since I can't be guaranteed it's quality, I don't buy it.
>> I stick with three crabs which had only one label and one bottle.
>> And one recipe.
>>
>> > Pepperidge Farm Herb stuffing (or I make my own)
>>
>> Yep. 2 for $4 and I'm set for Thankgiving.
>>
>> -sw
>
>Many years ago we used to get a wonderful fish sauce. It was a lighter
>orange colored tomato based sauce that was hot, but not out of control.
>Wonderful full rich flavor too. It was "Shark" brand and came in a
>bottle like a wine bottle and had a cartoon shark on the label. I used
>it for years then I moved away from the store where I used to get it. I
>have never been able to find it since. We (me and my kids) used it on
>everything. None of the so called fish sauce I find now is anything like
>it.
>
>Scotty

From your description, I'd say the Shark brand sauce you liked,
although it's not tomato based, may have been a type of Sriracha sauce
made in Thailand, not a "fish" sauce as such.

http://www.thaifoodandtravel.com/brands/sriracha.html

Ross.

In article >, rossr35253
@forteinc.com says...
>
> On Sun, 7 Feb 2010 23:30:22 -0500, I am Tosk
> > wrote:
>
> >In article >, ost
> >says...
> >>
> >> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
> >>
> >> > Tiparos brand Patis
> >>
> >> Tiparos has many different fish sauces without any indication of
> >> their quality. The stuff in the plastic bottles is the worst, but
> >> they have several others of varying quality in different colored
> >> bottles. Since I can't be guaranteed it's quality, I don't buy it.
> >> I stick with three crabs which had only one label and one bottle.
> >> And one recipe.
> >>
> >> > Pepperidge Farm Herb stuffing (or I make my own)
> >>
> >> Yep. 2 for $4 and I'm set for Thankgiving.
> >>
> >> -sw
> >
> >Many years ago we used to get a wonderful fish sauce. It was a lighter
> >orange colored tomato based sauce that was hot, but not out of control.
> >Wonderful full rich flavor too. It was "Shark" brand and came in a
> >bottle like a wine bottle and had a cartoon shark on the label. I used
> >it for years then I moved away from the store where I used to get it. I
> >have never been able to find it since. We (me and my kids) used it on
> >everything. None of the so called fish sauce I find now is anything like
> >it.
> >
> >Scotty
>
> From your description, I'd say the Shark brand sauce you liked,
> although it's not tomato based, may have been a type of Sriracha sauce
> made in Thailand, not a "fish" sauce as such.
>
> http://www.thaifoodandtravel.com/brands/sriracha.html
>
> Ross.

That is the logo of the company but the original we bought said "Fish
Sauce" right on the front of the bottle. At the same time the
description sounds spot on. maybe they changed the packaging a bit for
whatever reason. I might try and locate a bottle of it and see. It was a
wonderfully tasty sauce, not just heat.

Scotty

Sqwertz wrote:
>
> So what do you buy that would change our indifference toward a
> certain food/drink?

Ah, hitting head. How could I have forgotten?
Juanita's Menudo. They do have a version without
hominy, though you're not likely to find it outside
of a supermarket that specializes in Mexican food.
It is better than freshly made menudo. The tripe is
so gelatinous, so delicate. A perfect bowl of menudo
is made by taking a large can of Juanita's, picking out
all the really nasty bits, and heating that up.
I would always pick out all the big chunks of orange fat
before heating it, but it's more authentic and flavorful
if you leave them in.

On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:

> Ah, hitting head. How could I have forgotten?
> Juanita's Menudo.

Oh My God. I was just referring to this in austin.food. You
actually like this stuff? Have you ever eaten real menudo?

-sw

Sqwertz wrote:
>
> On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:
>
> > Ah, hitting head. How could I have forgotten?
> > Juanita's Menudo.
>
> Oh My God. I was just referring to this in austin.food. You
> actually like this stuff? Have you ever eaten real menudo?

You mean like at a Mexican restaurant? The kind they
only make on weekends?

Yes, and it was tough by comparison. Juanita's has
a perfect texture, much better than freshly made menudo.

Sqwertz wrote:
>
> I have a few favorite brands on certain items. Most of the time I'm
> not a brand loyalist, but for certain things I have to have a
> specific brand or I would simply go without. And if for some reason
> that brand was no longer available, I probably wouldn't buy a
> competing product.
>
> So what do you buy that would change our indifference toward a
> certain food/drink?
>
> A partial list:
>
> I would not use sriracha if it weren't Huy Fong brand. Only Huy
> Fong has that deep, slightly aged flavor that all other brands are
> lacking.

Don't much care for any sriracha. Prefer the chile pastes instead.

>

<snip>

>
>
> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
> above. Much more flavor than the other brands.

Use Mae Ploy curry pastes. Currently using Huy Fong tuong ot toi and
sambal oelek, when I don't make my own.

>
> I will only use Three Crabs Brand fish sauce in my dips and cooking.
> Many SE Asian chefs agree.

Using 'AA' brand nuoc mam; it doesn't have any sugar in it (yet). Used
Tiparos for many years, until they added sugar for the roundeyes
That's why I don't use Three Crabs either.


>
> I will only buy Bubbies and Ba Tempte pickles. These are both
> naturally fermented without the use of vinegar. Claussen was my
> favorite for the longest time, but those days are over (Do you know
> Vlassic doesn't even use dill in their "Dill Pickles"?).

Yes! Almost as good as homemade.

>
> With the exception of the peperoncinis which are dirt cheap ($1.74),
> these items only cost $.50 to $1 more per package but it's well
> worth it.
>
> Forget about your Skippy peanut butter(*) or your Wonder bread and
> tell us your favorite brand of Gefilte or Surstromming (for
> example).

Not really all that brand loyal for most things. The soy sauce always
used to be Pearl River Bridge brand, but the bottle I bought when I
first got here (US) tasted nothing like the stuff I'd been buying in
London. So now I just get whatever is sale-priced at the Chinese
supermarket. Last batch was Wei Chuan. This batch is also Taiwanese, Wan
Ja Shan. Sometimes it's Filipino instead.

>
> (*) Hmm... I guess I'm a JIFF man. If it was unavailable I would
> buy another brand for making a sauce or confection, but for
> sandwiches it has to be JIFF.

Not a peanut butter person; we grind our own when we want some.

Buy a lot of Caravelle products; they always seem to be good.

Mayonnaise is always Hellman's/Best Foods.

On Sun, 07 Feb 2010 19:34:29 -0700, Arri London wrote:

>> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
>> above. Much more flavor than the other brands.
>
> Use Mae Ploy curry pastes. Currently using Huy Fong tuong ot toi and
> sambal oelek, when I don't make my own.

Those are not sweet chili sauces - different products. But I do
always have some Huy Fong Chile Carlic paste in the fridge as well.

> Using 'AA' brand nuoc mam; it doesn't have any sugar in it (yet). Used
> Tiparos for many years, until they added sugar for the roundeyes
> That's why I don't use Three Crabs either.

The sugar is just a mellowing agent. It's not even significant and
doesn't taste sweet at all. All the Vietnamese people I know use
Three Crabs. They don't have round eyes.

If anything, people complain about the MSG, not the sugar.

> Yes! Almost as good as homemade.

I can't make consistent home made pickles.

> Buy a lot of Caravelle products; they always seem to be good.

If you're buying the Caravelle sweet chile garlic sauce, then you
*need* to try Mae Ploy.

(assuming you're not talking about ice cream)

-sw

Sqwertz wrote:
>
> On Sun, 07 Feb 2010 19:34:29 -0700, Arri London wrote:
>
> >> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
> >> above. Much more flavor than the other brands.
> >
> > Use Mae Ploy curry pastes. Currently using Huy Fong tuong ot toi and
> > sambal oelek, when I don't make my own.
>
> Those are not sweet chili sauces - different products. But I do
> always have some Huy Fong Chile Carlic paste in the fridge as well.

Haven't found a sweet chile paste/sauce that I like consistently.

>
> > Using 'AA' brand nuoc mam; it doesn't have any sugar in it (yet). Used
> > Tiparos for many years, until they added sugar for the roundeyes
> > That's why I don't use Three Crabs either.
>
> The sugar is just a mellowing agent. It's not even significant and
> doesn't taste sweet at all. All the Vietnamese people I know use
> Three Crabs. They don't have round eyes.

But none of those sauces contained sugar until relatively recently. I
personally don't like the flavour the sugar adds; the difference was
noticeable to me. That's why I quit using the Tiparos. It didn't taste
the expected way any more.

>
> If anything, people complain about the MSG, not the sugar.

That would be true for all the fish sauces. They all contain natural
MSG, as does soy sauce. The AA brand doesn't list MSG on the label, but
it is in there. We use it sparingly.

>
> > Yes! Almost as good as homemade.
>
> I can't make consistent home made pickles.

Neither can I. Hence the purchase of the Bubbie's Haven't seen Ba
Tampte products around here lately, but they used to be available at
Whole Foods. Must have another look. They were both excellent.

>
> > Buy a lot of Caravelle products; they always seem to be good.
>
> If you're buying the Caravelle sweet chile garlic sauce, then you
> *need* to try Mae Ploy.

Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
will give the Mae Ploy a go, since their other products are good.
>
> (assuming you're not talking about ice cream)

LOL that is Carvel, which isn't sold around here anyway. Plenty of it
back East though

On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:

> Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> will give the Mae Ploy a go, since their other products are good.

I have 3-4 types of their curry pastes at any given time. They're
super cheap - about $2 for a 10oz tub. They're good, but only as a
base or marinade. They're too salty to use in sufficient quantities
to satisfy my tastes. If they had one-third the salt so I could use
three times as much, then they'd be perfect. I like my curries
strong - not necesasarily hot, but strong.

> LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> back East though

:-) You can tell how much I eat ice cream, then.

-sw

Sqwertz wrote:
>
> On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:
>
> > Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> > will give the Mae Ploy a go, since their other products are good.
>
> I have 3-4 types of their curry pastes at any given time. They're
> super cheap - about $2 for a 10oz tub. They're good, but only as a
> base or marinade. They're too salty to use in sufficient quantities
> to satisfy my tastes. If they had one-third the salt so I could use
> three times as much, then they'd be perfect. I like my curries
> strong - not necesasarily hot, but strong.

They are salty indeed. We don't use as much either.

>
> > LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> > back East though
>
> :-) You can tell how much I eat ice cream, then.
>
> -sw

Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
cash LOL. There was a brownish sauce (no chile) at the table, along with
the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
squeezy bottle.

TMU had rice noodles with shrimp and roast pork. Mine was a 'rice sheet'
with similar filling. However it seemed like an egg sheet instead. Not
bad though. We started with spring rolls, the uncooked sort. TMU didn't
like those, so we got an order of 'egg rolls', which were wrapped in
banh trang as well but fried. Beautifully crispy. She liked those
better.

Nice meal but not one Vietnamese person eating there

Well to some extent brand matter's but i am not conscious about the brands because the brands are the best sources of genion and reliable food and food related recopies..

On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
> wrote:

>
>Well to some extent brand matter's but i am not conscious about the
>brands because the brands are the best sources of genion and reliable
>food and food related recopies..

Are you related to jerry sauk?

Lou

On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:

> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
> > wrote:
>
>>
>>Well to some extent brand matter's but i am not conscious about the
>>brands because the brands are the best sources of genion and reliable
>>food and food related recopies..
>
> Are you related to jerry sauk?
>
> Lou

****, i was thinking 'genion' was some kind of food item i'd never heard
of.

your pal,
blake

On Thu, 11 Feb 2010 13:56:12 -0500, blake murphy wrote:

> On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:
>
>> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
>> > wrote:
>>
>>>
>>>Well to some extent brand matter's but i am not conscious about the
>>>brands because the brands are the best sources of genion and reliable
>>>food and food related recopies..
>>
>> Are you related to jerry sauk?
>>
>> Lou
>
> ****, i was thinking 'genion' was some kind of food item i'd never heard
> of.

The "matter's" was the first clue.

On Thu, 11 Feb 2010 16:45:18 -0600, Sqwertz wrote:

> On Thu, 11 Feb 2010 13:56:12 -0500, blake murphy wrote:
>
>> On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:
>>
>>> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
>>> > wrote:
>>>
>>>>
>>>>Well to some extent brand matter's but i am not conscious about the
>>>>brands because the brands are the best sources of genion and reliable
>>>>food and food related recopies..
>>>
>>> Are you related to jerry sauk?
>>>
>>> Lou
>>
>> ****, i was thinking 'genion' was some kind of food item i'd never heard
>> of.
>
> The "matter's" was the first clue.

sometimes i think that reading a lot of material on the intarwebs is going
to completely destroy my ability to notice spelling and grammar errors,
including stray apostrophe's.

your pal,
blake