Bossy Monkey
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Wed Aug-10-05 07:12 PM
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Does anyone know a workaround for fish sauce in Thai cooking? |
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The Cooking group (as well as all but 5 of the other DU groups) has gone missing. In the meantime, does anybody have a suggested substitution for fish sauce when cooking Thai? I used to love making Thai curries, but Thai fish sauce is so stinky that I pretty much couldn't eat the resulting food, or anything else, for a couple of days. Also the kitchen is ruined for a similar length of time. We're thinking of trying anchovy paste, but I'm usually a stickler for authenticity. Any thoughts?
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Spider Jerusalem
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Wed Aug-10-05 07:13 PM
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1. You could try Worcestershire sauce instead. |
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Edited on Wed Aug-10-05 07:14 PM by Spider Jerusalem
It's not quite so strong, and one of the ingredients is fermented anchovies...it might make a reasonable substitute.
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dbonds
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Wed Aug-10-05 07:16 PM
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2. All fish sauce is not the same. |
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You look on the side and there are icons. The one with 3 crabs is what my Vietnamese roomate always used, and it wasn't stinky.
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murphymom
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Wed Aug-10-05 07:18 PM
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3. Cooking & Baking is still there |
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Seems they have put all the groups into master folders.
Go to DU Groups, then go to Personal Interests. It's there.
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Bossy Monkey
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Wed Aug-10-05 07:59 PM
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Obviously, I'm not very alert.:)
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Lisa
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Wed Aug-10-05 08:45 PM
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5. if you want to make your own, there's a recipe for Roman fish-pickle sauce |
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... or "garum", in the translation of Apicius by John Edwards (not the politician -- another guy). I don't have it with me now, but I recall that it's safer to prepare and less pungent than other types of fish sauces now on the market.
I looked online but couldn't find it.
If you're still interested, PM me and I'll type it out for you.
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Wed Apr 24th 2024, 03:31 PM
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