Thai cooking.

[Jeannine Anne]

I really enjoyed the video. She lost me with the ladles of pigs blood lol, but I am sure it’s authentic. Everything else looked absolutely delicious.

yep, it can be a wee but creepy, I make my own black pudding AKA blood sausage and it sort of makes me a wee bit weird till it is all mixed and in it;s casings. Not fresh blood . but the dried it looks pretty authentic when mixed.

[worth1]

With over 2 million subscribers the lady in the videos always reaches out to my comments.
What an honor.

[Julianna]

I do Thai food quite often but adapted for restrictions. There are some interesting cookbooks you can get off ebay fairly cheap written by chefs that studied the foods by region fairly extensively.

[worth1]

I watched a video by her that compared oyster sauce.
All I've ever had was Kikkoman oyster sauce.
On her likes and recommendation I bought a bottle of what she calls Lady on the boat oyster sauce.
It's the premium brand of Lee Kum Kee oyster sauce.
The difference is oyster extract is first on the ingredients compared to being 4th in place.
You get what you pay for.

[worth1]

Fish sauce breakdown.

[pepperhead212]

I like that, and agree with a lot of her results, except her use of the regular Squid fish sauce, for everyday use. Way back, when a friend and I were going through a bunch of the everyday fish sauce, to find our favorite brand. Squid was absolutely disgusting, and I was going to throw it away (like a few others), but he took it home, and used it in some cooked dishes, and, while the funky smell seemed to cook out completely, but then the smell was in the house! Sort of like Chinese fermented black beans, or the dried shrimp paste! There was no way to use that regular Squid, or many of those others, in an uncooked condiment, like nuoc chom.

That shrimp paste was another unusual thing to taste test - not really taste it directly, but taste Thai curries, with 2 different brands, plus a vegetarian variety I made, with no shrimp paste, or fish sauce, and everyone was amazed at the how much better it tasted with the shrimp paste that had the much more potent aroma, even though it didn't really taste like the shrimp paste. Sort of like the umami that anchovies give to some things. And speaking of anchovies, one book I have used anchovy paste in place of the shrimp paste, I guess because it is more available, yet the flavor was much less intense. I was surprised that it was almost unnoticeable, compared to the shrimp paste.

[worth1]

What about the gloppy unfiltered stuff.
I bet it stinks to high heaven..
Sort of like Limburger cheese.
I don't even think they make it any more in the US but I used to buy it and put it on liverwurst.
Every grocery store had it.
I checked and only one company makes it in the US.
And my store doesn't have it.

[worth1]

I went on line directly to the Red Boat site and ordered a half gallon of the 40N fish sauce.
I ordered 500 mil of the 5N fish sauce.
Nowhere to be found around here.
At the price for the 40N on line was more expensive than HEB but at 64 ounces it was less than HEB but close.
What it allowed me to do was get the 5N fish sauce without paying shipping because 50 dollars or over is free shipping.
No sooner than I hit pay now I got an email from them.
I'm almost out of Red Boat as it is.

[worth1]

I went on line directly to the Red Boat site and ordered a half gallon of the 40N fish sauce.
I ordered 500 mil of the 5N fish sauce.
Nowhere to be found around here.
At the price for the 40N on line was more expensive than HEB but at 64 ounces it was less than HEB but close.
What it allowed me to do was get the 5N fish sauce without paying shipping because 50 dollars or over is free shipping.
No sooner than I hit pay now I got an email from them.
I'm almost out of Red Boat as it is.

[worth1]

The fish sauce is in Austin Texas.