Blis fish sauce
Posted 15 February 2013 - 10:02 AM
Posted 15 February 2013 - 04:01 PM
"A vasectomy might cost as much as a yearís worth of ice cream, but that doesnít mean itís equally enjoyable." -Ezra Dyer, NY Times
Posted 15 February 2013 - 08:26 PM
When I asked about using fish sauce in non-Asian cuisines, folks shared some interesting ideas, check it out.
This product sounds interesting, let us know what you think of it.
Interesting thread you link to. Yes, I also concur that you just use fish sauce anywhere you want a umami kick and a sort-of "like if you wanted anchovies" situation. That means many situations. :-)
Maybe the OP or other folks might want to experiment with this "smoky fish sauce" with trying to recreate that very nice green beans dish (one of the most popular) at Girl & The Goat in Chicago... When I first had it, sitting at one of the two "kitchen bar" two-seater spaces [those who have gone there will know what I mean] I specifically asked the line cooks there what went into the really nice sauce for it and one of the components mentioned was fish sauce. :-)
Personally, if I had a bottle of this smoky fish sauce one of the first things I would try it out with would be a Cæsar salad.
Edited by huiray, 15 February 2013 - 08:28 PM.
Posted 16 February 2013 - 05:30 AM
Posted 16 February 2013 - 08:49 AM
Posted 16 February 2013 - 09:05 AM
it took me a while to realize these two are made by the same company.
Edited by rotuts, 16 February 2013 - 09:30 AM.