Comments on: Fusion Fun: Thai Pesto Noodles

By: S

Fri, 11 Sep 2009 19:09:18 +0000

I love how you explain the process of putting your recipes together, it’s so helpful. Please open a restaurant.

By: Barbara

Barbara — Wed, 09 Sep 2009 01:01:24 +0000

Crap. My fish sauce post doesn’t talk about what kind to use. That means I need to write another post about fish sauce!

Ta Da! A topic to write about!

Thanks for the good idea, Bee.

By: Barbara

Barbara — Wed, 09 Sep 2009 00:56:39 +0000

Bee, you are right–I figured that most folks reading here would have some familiarity with fish sauce, but because you pointed it out, I will post a link in the post above to the essay I wrote about fish sauce that talks about the taste differences in fish sauces.

Thai Kitchen is awful because it is not naturally brewed, and god alone knows what is in it.

In addition to Golden Boy, which is my favorite, especially in dishes where it is uncooked or barely cooked, I will use Squid brand, especially for long-cooked curries. They are both naturally brewed and fermented and taste really good.

By: Bee

Bee — Tue, 08 Sep 2009 23:30:57 +0000

You didn’t stress the importance of the brand of fish sauce – taste tests have proven to me how different this can be (and obviously especially important when nothing is being cooked). My favorite brand is the one in your picture (Golden Boy – with the picture of the scary, chubby baby); my least favorite is Thai Kitchen (which unfortunately for many people is the only one that’s easy to get – but it is truly awful).

By: Josie

Josie — Tue, 08 Sep 2009 16:36:08 +0000

That sounds so delicious! I just need to get my hands on some thai basil…