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Discussion in 'Bad Dog Cafe' started by Phrygian77, Feb 11, 2018.
So what you're saying is:
Baking = Digital
Cooking = Analogue
(the banging continues!)
I was sad to find that out myself.
FWIW, this is a book I have used to learn Thai cooking for quite some time. Very cool book, and lot's of sauces. Lot's of technique explained as well. https://www.barnesandnoble.com/p/tr...EYodpWqnnfEqCyXf9-GDiEBRVdqYgkTBoCjNUQAvD_BwE
I bet you had that joke all ready to go!
Something is fishy here.
Isn’t fish sauce stinky stuff you put on lures to catch fish? Joshing. I’ll just say no thank you.
I have to say that the thought of combining vinegar and water with fish sauce is extremely amusing!
The black vinegar I tried was basically worchestershire.
Worcestershire is based on a fish sauce sweet and sour sauce. There is still Anchovies in it. May be amusing, but it is basically vinegar, fish sauce, spices and tamarind.
FWIW, I have Black vinegar, I can make a much better dipping sauce. When I taste black vinegar, I taste mainly 5-spice, molasses and of course vinegar. Not bad, but I can make better easily.
Nah, man... it's all improv, it flows when it happens!
Fish sauce...Telecasters....what's the difference?
I'm staying on this thread until it beats every other in BadDog.
On Friday, I'm doing one of the recipes Tele1966 linked me to. And I'm buying the pork and other stuff tomorrow.
Tele for the soul, Fish Sauce for the endocrine system.
Coconut vinegar is delicious, too.
Toto read this thread, then he turned to me, and said. Dad, you scolded me to no end when I picked up a tasty cat turd when I was a puppy, yet you don't have a comment on what these guys are puttin' in their mouths? I told him, son don't worry about it, they're adults, and if they want to eat a cat....Uh Fish Sauce, then, oh never mind, wanna take a walk?
That's the spirit!!
Our household is another where I do most of the cooking, and my partner does the baking.
I don't measure anything. She measures everything. We both are good at what we do. I can bake, and she can cook, but I think our respective strengths are indicative of our personalities.
So the Chinese made Ketchup by fermenting fish, the Americans made it with tomatoes, the Filipinos made it with Bananas.
Then there's Palm vinegar, Black vinegar, Rice vinegar, Balsamic vinegar, Cane vinegar, Coconut vinegar... so far...
Does this mean that ketchup and vinegar can be made out of anything?
As long as we are giving shout outs, I like mushroom soy sauce. Works great on many Asian noodle dishes.
Let us add Oyster sauce, and no I don't mean oyster FLAVORED sauce, there is a difference between fermented oysters and MSG.
i would love to learn more Asian cooking, but we have damn electric stoves here, no gas.
Electric stinks for woks.
You are correct, Sir. However, even a home gas stove, while better, doesn't approach the heat that real wok cooking demands. Chinese restaurants that do real wok cooking have gas fired stoves that are like mini blast furnaces, with foot pedals to adjust the flame on the fly.
They make a grill grate for the good ol' round Weber Kettle grills that has a removable circular insert in the middle. You can build a rip roaring fire in the Weber and wok right on the grill. It works great. You can use it as a regular grill grate too, and as a bonus, the sides both flip up, allowing access to the charcoal without taking everything off the grill. Plus, its made of a thicker gauge steel than the standard grill grates. I highly recommend this item to anyone with a Weber kettle grill.