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Thread: Your Favourite Condiment

  1. #41
    FORT Fogey nausicaa's Avatar
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    Quote Originally Posted by senrik
    anyone ever do everything with Nuc Mam sauce? Thats a veitnamese fish sauce ?
    I think Shazzer mentioned it, senrik, so she might be better equipped to answer your question.

    I used to buy fresh Vietnamese rice flour rolls (damn...what are those things called???) that had dried onion flakes, and little shrimps embedded in them, and I used to lightly drizzle the rolls with fish sauce and lots and lots of finely-sliced red chilis and scallions. Yum!!! It was even better when I served the whole thing up with a side of stir-fried Chinese mushrooms.

    Sometimes I would also dip traditional Chinese spring rolls in fish sauce, even though fish sauce does taste better with the more delicately-flavoured Vietnamese spring rolls.

    I don't recall ever using it in Pho or Hu Tieu (the soups for which Vietnamese cuisine is know for.) But then again, I'm not a big eater of Vietnamese food. :dontknow

  2. #42
    FORT Fogey nausicaa's Avatar
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    Oh, and I forgot to mention this: never used the fish sauce straight out of the bottle as a condiment. You're supposed to dilute it first with warm water, and balance the saltiness with wine vinegar and sugar. Some also add in minced garlic.

    But if you're not using it as a condiment, but in cooking...well, I have no clue as to what kind of dishes you would use it in or what not. Although I have made fried rice with it (and lots of garlic, shallots, and chilis) when I ran out of black bean sauce, and it didn't taste bad at all. I had to squeeze in a bit of lime juice, though, or else the anchovie taste would be too overpowering.

    Mmm...now I really am hungry. We got back from a party at 2 and were foolish enough not to eat dinner beforehand. My roomie is munching happily on a bag of raw snow peas as we speak. Does she not even miss real food?

    I am so not rooming with her next semester.

  3. #43
    Picture Perfect SnowflakeGirl's Avatar
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    Let me first say that I think this thread ROCKS!

    I happen to prefer Thai fish sauce, Tiparos brand. I think it has a less pungent aroma but more refined flavor than most. Hoisin sauce is awesome mixed with peanut butter. And what's up with the wasabi-hatin', that is good stuff that packs a punch!

    I also love hot sauces, any kind. I used to go to a store that was all hot sauces from around the country and all over the world. I love to collect the bottles too, some of them are pretty funny/inventive (I have one called "Spank My A** and Call Me Sally" and "Hot B*tch on the Beach).

    The following are a list of other condiments I must have in the house at all times. If I'm out of any of these, I get nervous.

    Kikkoman Soy Sauce
    Gulden's Spicy Brown Mustard
    Beaver Sweet Hot/Honey Mustard
    Red Rooster Louisiana Hot Sauce
    Cholula Hot Sauce
    Lee & Perrins Worcesteshire Sauce
    A1 Steak Sauce
    HP Sauce
    Best Foods Mayonnaise
    Creamed Horseradish (any brand)
    Maple Syrup (any brand as long as it's A grade)
    Only Heinz Ketchup (my husband will gag at anything else)
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  4. #44
    Up Where They Belong SurvivorGirl's Avatar
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    I like vinegar and mustard

  5. #45
    Retired! hepcat's Avatar
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    Quote Originally Posted by pinkieparrot
    Oh and also, about when I'm out on my own, the funny thing is that I want to be a pastry chef and that means lots of sugars and colories... man I'm gonna be so fat. But happy and fat.
    Ah, well, as long as you're happy!

    The hottest condiment I ever tasted was this hot chili paste that my FIL brought back from Tunisia. Cowabunga!
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  6. #46
    Rab
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    Brave Little Toaster Rab's Avatar
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    Quote Originally Posted by SurvivorGirl
    I like vinegar and mustard
    Lol I can't stand mustard but soy sauce is one of my favorites.

  7. #47
    Don't Panic senrik's Avatar
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    Quote Originally Posted by nausicaa
    I think Shazzer mentioned it, senrik, so she might be better equipped to answer your question.

    I don't recall ever using it in Pho or Hu Tieu (the soups for which Vietnamese cuisine is know for.) But then again, I'm not a big eater of Vietnamese food. :dontknow
    well in fairness, I do it with garlic cloves, red chili flake, sugar, rice vinegar, and lime in a mixture called Nuoc Cham.

    Life's too short to eat bad food.... anyone who wants the proportions... PM me.
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  8. #48
    *** Bill747's Avatar
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    No one has mentioned Oyster Flavoured Sauce, which I use on some Oriental dishes.

    More commonly, I like to use Ketchup, especially after I found out tomato has substances which help to reduce risk of heart disease. Taste good and good for you; not many things in life can be both.
    Last edited by Bill747; 11-07-2003 at 01:32 AM.
    "The greatest myth in the world is that beauty equals goodness." Leo Tolstoy

  9. #49
    would rather be cruising! marybethp's Avatar
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    Do love Mustard, has to be Spicy Brown, not Yellow
    Love Mayo, but it has to be Hellman's (or Best Foods for those west of the Rockies I believe)

    But my all time favorite (and it's not really a condiment) is sour cream. I could put it on absolutely everything!!!
    Last edited by marybethp; 11-07-2003 at 08:59 AM.

  10. #50
    Smiling again... Zhora's Avatar
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    I'm going to go with blue cheese salad dressing. It's great on beef, pork, chicken, seafood, vegetables...oh, and every once in a while I actually use it on salads.

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