ROFL :-[
I used to use that stuff regularly, but now I just use the cheap generic brand cans, which works fine after I’ve doctored it up enough. A bit of ajvar in pizza sauce adds a nice red pepper kick as well.
Got to say, I really do love caraway, I just don’t feel the inclination to make my Italian-American food with that flavor! What can I say, I’m traditional…give me fennel instead.
However, I say again, akvavit is a thing of splendour for caraway lovers.
Wow a brewer who just won’t try something new 
I’m shocked! 
still need to try akvavit
Hey, if it makes you feel better, I’ll sprinkle some caraway on my pasta next time, as long as you agree to sprinkle asafetida and fish sauce on your next slice of apple pie! ;D
That is a fair request nic…but for the record, I ain’t gonna…(gmphhh)
I don’t think it’s a fair request at all. Who “sprinkes” asafoetida on anything? As far as I know it is always cooked. You know, so it tastes less like a corpse.
A little fish sauce cooked in with an apple pie might be good though.
No way nothing goes on my apple pie but ice cream or maybe some melty cheddar cheese.
hmm, poop/garlicy/fish apple pie, sounds aromatic with depth of flavor! I’ll mull it over for a few days and then decide. I do flavor a lot of dishes with fish sauce (umami), but have yet to try it on apple pie.
I think a small amount cooked in it could add a layer of complexity that could be interesting. I’d want to use less salt and a small enough amount of fish sauce that you wouldn’t be able to pick it out. And I fully admit that the result could be disgusting. :) When our apples are ripe I might throw some in an apple crisp.
Wouldn’t it be like adding MSG to the pie? That’s basically what it is right? Salty MSG. Or Natural Flavoring…
I say give it a try. I would but I don’t eat sweets.
I don’t know. Our fish sauce has no MSG, it is just anchovy extract and salt. Then again, they don’t give ingredients for anchovy extract . . .
They’re fermented, and then pressed. There’s a pretty big thread over on a BBQ board about fish sauce. I’m not advertising for the guy, but the cut and paste I’m putting in next was pretty informative.
Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor.
To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it!
That makes me want to go buy some and I don’t even like fish sauce.
I’ve gone through two bottles of the 3 Crabs Fish Sauce and am half-way through one of the Phu Quoc Fish Sauce. It just isn’t for Asian food. Don’t be afraid…
Oh… Caraway!
See, I was trying to make a bit of a joke with the fish sauce apple pie, but if you guys are seriously willing to try it, then I’ll openly admit your palates are more “advanced” than mine!
I do put garam masala on a variety of atypical things…but its a pretty mild spice blend. Great on roasted potatoes.
That ad copy for fish sauce has an opposite effect on me. A bunch of fish stuck in a barrel for 12-16 months at ambient tropical temperatures? GOOD LORD that is a factory I never want to tour!!! At least when the scandinavians go for rotten fish (surstromming, rakfisk) they have slightly cooler temperatures on their side!
Garum!
now garam masala might be okay on pie. Maybe garam masala ice cream. Hmm Garam Masala Coconut sorbeto with apple, raisin and dried mango gallette. Now that’s an idea.
EDIT to bring it back to to topic. how about apple raisin, dried mango and caraway gallette
I work with a Chinese guy that buys Three Crabs Fish Sauce as well as other asian delights for me when he goes to the asian market in Philly. Really fine sauce…not very enviting from an aromatic standpoint but the flavor is fabulous.
Ask Cap about it, he’s on his second bottle of Red Boat already and he used to use 3crabs.
Will do.