Quote:
Originally Posted by kindlekitten
Oh, I've used fish sauce actually quite a few times. The brand I'm familiar with is the second from the left end. I hadn't been aware of the age issue. Partially I'm thinking because it lives in a very dark cool cupboard. The other thing may be that I anticipate the searing of the nose hairs and I didn't realize it was turning.
Well I haven't killed anyone with it yet!
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It's a fermented product, so even when it turns bad, it won't kill you. It just won't taste particularly good. And even when brand new, still clear as water, the smell can remove the chrome from a '56 Chevy. After two or three months, even stored in the fridge, it's getting too ripe for good taste. The Thais follow the rule; 'if you can't see through it, don't use it.'
Stitchawl