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Franci

Blis fish sauce

7 posts in this topic

I can't help you (yet) with this, but thanks for posting. It's a limited release, so I had no idea it existed. The BLiS main office is a short drive from my house, so I think I know where I'll be going next week. You might try calling or emailing them for suggestions. Steve Stallard, the owner, always has been helpful and courteous when I've spoken with him.


Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

The mosque is too far from home, so let's do this / Let's make a weeping child laugh. -Nida Fazli, poet (translated, from the Urdu, by Anu Garg, wordsmith.org)

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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 (log)

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ive been using fish sauce for caesar salad for a long time. it seems to me that this one, with a touch of smokiness is well worth a try. Id love to hear about that!

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Meanwhile, thanks everybody, I'll try the caesar salad to start. So far I tried to sub it to regular fish sauce in Momofuku roasted brussel sprouts but I should have used a very small amout of fish sauce because it was too salty and smoky for me. If anybody starts playing around with it, I'll keep my ears open!

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ditto the Caesar Id bet. this was mentioned in the NYTimes when the 50 (degree) Red Boat was mentioned in a thread here recently:

http://redboatfishsa...t&product_id=53

it took me a while to realize these two are made by the same company.


Edited by rotuts (log)

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