Please elaborate. Fish sauce on eggs? Sounds potentially tasty. Anything involved other than just dripping some fish sauce over a fried egg?Or to fry an egg if you’re not adding fish sauce.
this does not line up with my experience.Or to fry an egg if you’re not adding fish sauce.
Your dedication to the cause is most appreciated!Err make that 60g of egg, 2-5g of fish sauce, 10-15g of water, 250mg pepper, and whatever a scallion weighs.
Golden BoyThat’s fine and all, but Red Boat is the one true fish sauce
I have Red Boat, don't view it as 'the best.' Don't get me wrong, it's quality stuff for sure—but fish sauce has been a made/used throughout SE Asia, and beyond, each countries has good versions of it. Fish sauce akin to wine—each with its own characteristics. Depending on what I want, I'll switch from Vietnamese, Thai, Filipino fish sauces. There's a Denmark produced fish sauce that I've heard great things about that I'd like to try.That’s fine and all, but Red Boat is the one true fish sauce
Think it depends on one's priorities, bank account, etc.$15 fish sauce is much too extravagant.
Now where did I leave that several hundred dollar rock …..
I think it is the best pepper balance for eggs. I try other hot sauces, but I always end up back using original Tabasco.Tabasco is just red vinegar
Tabasco fan here—such a familiar taste. When I was a kid, not many hot sauce options at the supermarket, so Tabasco ruled as the good stuff.I think it is the best pepper balance for eggs. I try other hot sauces, but I always end up back using original Tabasco.
I am with you on Heinz. For French fries nothing like Heinz and sometimes I add Tabasco to Heinz ketchup for French fries.
Hunts ketchup is too sweet to me.
I think it is the best pepper balance for eggs. I try other hot sauces, but I always end up back using original Tabasco.
I am with you on Heinz. For French fries nothing like Heinz and sometimes I add Tabasco to Heinz ketchup for French fries.
Hunts ketchup is too sweet to me.
Well, if you think about it cocktail sauce down in New Orleans is ketchup, Tabasco sauce, dash of Worcestershire sauce, horseradish, lemon and a dash of olive oil.Tabasco fan here—such a familiar taste. When I was a kid, not many hot sauce options at the supermarket, so Tabasco ruled as the good stuff.
Really? Never heard of it, I use standard Thai Squid brand fish sauce myself - do you have a brand name / link?There's a Denmark produced fish sauce that I've heard great things about that I'd like to try.
Agree - love tabasco. It's just a familiar, spicy taste.Tabasco fan here—such a familiar taste. When I was a kid, not many hot sauce options at the supermarket, so Tabasco ruled as the good stuff.
Try Formosa Sauce. I find it the best all around versatile sauce for most foods except maybe salad.I think it is the best pepper balance for eggs. I try other hot sauces, but I always end up back using original Tabasco.
I am with you on Heinz. For French fries nothing like Heinz and sometimes I add Tabasco to Heinz ketchup for French fries.
Hunts ketchup is too sweet to me.
I’m guessing he’s referring to Garum which is the ancient European version of fish sauce. Garum - WikipediaReally? Never heard of it, I use standard Thai Squid brand fish sauce myself - do you have a brand name / link?
Hmm, not sure, never heard of Garum, and this seems to be a Greek / Italian thing. We have a lot of coast line and fishing tradition in DK, but fermented fish sauce is not something I ever encountered in Danish cooking so far.I’m guessing he’s referring to Garum which is the ancient European version of fish sauce. Garum - Wikipedia
Nordur of Denmark make a fancy version…
https://nordurco.com/product/garum/
Weird, in the original post I just got a link to wikipedia, but when I quoted it I got the link to Home - Norður Salt. Thanks! I need to check this out.Hmm, not sure, never heard of Garum, and this seems to be a Greek / Italian thing. We have a lot of coast line and fishing tradition in DK, but fermented fish sauce is not something I ever encountered in Danish cooking so far.
I’m guessing he’s referring to Garum which is the ancient European version of fish sauce. Garum - Wikipedia
Nordur of Denmark make a fancy version…
https://nordurco.com/product/garum/
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