My standard use for clear animal fat is as cooking grease. If
it has too much brown junk in it, it usually goes for gravy
as I'm too cheap and too impatient to strain it.
What's wrong with having the brown junk in it as a cooking grease...?
Other than leaving specks on the food being cooked in it...? Most
things I'd be cooking you'd never notice the specks when I'm finished anyway... ;)
Remember that brown junk reheated tends to become black junk,
which as they say may adversely affect the color and flavor
of prepared dishes.
How did you end up there?
It's a supposed lottery system; of ten or a dozen houses,
you rank order a top four; my first choice was Kirkland,
known as a haven for academics, artistic types, homosexuals,
and so on; it also had a really charming library, which
endeared it to me. My second choices were Adams and Quincy,
more havens for academia but fashionable ones. Fourth was
Dunster. I always wondered why I didn't get my first choice,
one of the least popular houses.
Ah.. maybe that year there were too many other people reasoning as you were... or someone was trying to balance out the perceptions...?
Could be - the thinkers outhinking the other thinkers, anything
might have been the case.
And wordplay can be fun... ;)
Until it gets to be wordwork.
That's when I bow out... ;0
Sometimes the exchanges get labored.
I'll recognize a nice one when I see it... but coming up with them often
is where the work is... :)
True, but we have many classics to draw from. I can't think
of any offhand, but I'll be bach in a minuet.
So seldom. Like homeopathy and its rather nasty
fellow travellers, which are just about always a
bunch of boolsheeyit.
Some stuff is best left on the fringe... others are indeed quite
useful... :)
The question is who has the best track record, allopathic
or otherpathic treatments. So far as I have seen, regular
medicine has been the most reliable, with maybe a 70/30
cure/kill rate.
won't be in a position later in life when it gets given her and she not
be in a position to override...
Have her list it under "allergies," even if it may not be
strictly that - I put statins down under that heading
I told her to do just that... as I do for myself with all sorts of
things I've found mainly produce side effects, with or without any therapeutic help... Statins are listed as allergies for Richard... so
far I've just refused to even try them...
My father was actually allergic to opioids and such, as
it turns out, but he never listed them, just complaining
that morphine and so on "didn't work."
Mine, then as ever, was mostly bug bites. Still never
had poison ivy despite having waded through it many
times, mostly in search of berries.
I had a couple of spectacular cases of poison ivy when I was young...
not so much as an adult, but I do tend to avoid it where possible
still...
Some claim that you get desensitized to it, others that
you get hypersensitized to it.
As with other drugs, it doesn't seem to work at all as it should...
there's no hint of it paralyzing my intestional motility when I take
it...
As with atropine and some other things, for me, there
was initially no effect followed by exaggerated effect.
And looking at the fares, complaining.
Oops, lost an "n" there... Fares aren't cooperating with you, I guess...
When coach fares are within a couple hundred of business
fares, it's tempting to blow one's yearly budget in half
a year.
I hear you on that.. :) Just have to keep things in some sort of
balance, I guess... :)
Well, one could say my practices are intrinsicly not in
balance, but I try to maintain some awareness.
One hopes, but I suspect her to be someone who, like
Bonnie, would discreetly tip it into the bin when
nobody was looking.
If she was just planning to bin it, she should have let you have it. ;)
Should and does are not necessarily one and the same.
True... much too true....
In everything.
sugar. Source unknown. Today my eyes were jumping around, and I read Easter egg yolks and unbleached nutmeg.
Oh dear.... interesting though... (G)
You should have heard what my eyes did to that Dvorak
the other day. Or maybe not.
---------- Recipe via Meal-Master (tm) v8.01
Title: Fish Sauce
Categories: Thai, Vietnamese, Condiment
Yield: 6 servings
Stephen Ceideburg Information
FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In
general, the lighter colored ones seem to be better--more subtly flavored
and less salty. I just found an excellent one the other day (at Safeway
of
all places) called "Shrimp Sauce". There's a picture of a shrimp on the
label. The label is a bit confusing. The Vietnamese and English on the
label call it fish sauce (nuoc mam) but the ingredients are listed as
water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on
the label, but it has the symbol of "First Grade Quality" from the Thai
Indus- trial Standard Institute. At any rate, it's good stuff. Here's a
little discourse on fish sauce from "The Classic Cuisine of Vietnam" by
Bach Ngo and Gloria Zimmerman.
"Fish sauce is to Vietnamese cooking whet salt is to Western and soy
sauce
to Chinese cooking. It is included in practically all recipes. Prepared
from fresh anchovies and salt, layered in huge wooden barrels, the
manufacture of fish sauce is a major industry. The factories are located
along the coast to assure the freshness of the fish to be processed.
Fermentation is started once a year, during the fishing season. After
about
3 months in the barrel, liquid drips from an open spigot, to be poured
back
into the top of the barrel. After about 6 months the fish sauce is
produced.
The first draining is the very best fish sauce, lighter in color and
perfectly clear. It is relatively expensive and is reserved for table
use.
The second and third drainings yield a fish sauce of lower quality and
lower cost fro general-purpose cooking. The two towns most noted for
their
fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish
sauce, some of which is exported. On the label, the work "nhi" signifies
the highest quality. When fish sauce manufactured in Vietnam is not
available, that of Thailand or Hong Kong is quite acceptable. Philippine
or
Chinese fish sauce will not be satisfactory. For table use and available
in
all Oriental groceries is Squid Brand Fish Sauce, the best one on the
market. Whatever the brand, look for "Ca Com" on the label, which means
that only anchovies were used--an indication of the highest quality for
table use."
In the following post, another author presents more info, some a bit
contradictory to the above.
FISH SAUCE 2
This is from "The Foods of Vietnam" by Nicole Routhier.
"...It enhances and blends so subtly with other flavors that one can
barely
detect its presence."
"Like olive oil and good wine, there are different grades of fish sauce.
The very best fish sauce is obtained from the first drainage. The
resulting
liquid is amber in color, very dark and usually expensive. If you see the
words "nhi" or "thuong hang" on a label, it means that the fish sauce of
of
the highest quality. This type of fish sauce is usually reserved for
table
use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose
cooking,
is made by adding water and pressing the fish after the first- quality
sauce has been extracted. The resulting liquid is light and very clear."
"Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but
stronger..."Squid" and "Ruang Tong" brands are widely available, bottled,
in Oriental markets and some supermarkets..."
So there it is. Ya pays yer money and yer takes yer chances... I doubt if
you'll find any Vietnamese fish sauce, considering the embargo, but the
Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb
and
say that, considering the fact that Thailand is just around the corner
from
Vietnam and has a lot of Vietnamese living there, that the differences
would be undetectable. I'd get a bottle of light stuff and a bottle of
the
darker stuff (Tiparos brand comes to mind) and play around with them. At
one time I had five different brands on the shelf. The stuff's pretty
cheap
and none of it was what I'd consider inferior.
Now you know as much about fish sauce as I do... Source uncredited
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