Some questions about cooking fish in a bamboo steamer ..

I'm not surprised, osso. Too busy cooking exquisite Italian goodies! I wish I could come to dinner at your place!

You could if you'd just get a move on and come visit.

All this makes me want to get a bamboo steamer too (I also had a giant tiered aluminum steamer at one point...). Doubt either is available here, but I suppose I could order one from one of those kitchen supply places that keeps sending me emails.

(You can tell that before my italophilia I was into asian cooking a bit.)

Ok, I'll start saving! I should have enough $$$$$ by 2020! :wink:


Yes, get a steamer, osso! Then you can share you creative food inspirations with us all.

I told Cav in the pizza thread that if I won the lottery a2kers who wanted to try his pizza would have flights to San Francisco. Umm, I'd better specify a certain amount. I can't do that if I just win $5.00.

Ah, I see you aren't rich, either, osso!

Never used fish sauce???

And you a frequenter of those Asian shops and restaurants!

I make a great mint sauce to go with roast lamb, which has the additional ingredients of fish sauce and chili - just sensational!

Most Asian dishes benefit from the addition of some fish sauce.

I'm sure I've eaten it, margo, but haven't ever cooked with it.
I will take your advice on this matter!

Not rich is the mild term.

I have to say the bottles of it available in California are pretty big, built to last, for me anyway. On the other hand, it isn't expensive.

OK, osso, I'll use it sparingly till I know what I'm doing.