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Post by cadman on Sept 8, 2023 7:31:03 GMT -5
Fish sauce is fermented fish like anchovies. You pack them with salt in a barrel and let them ferment until you get the brine we call fish sauce. Not sure how they make oyster sauce. You can buy both at the store. It is delicious.
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Post by Pressure Point on Sept 8, 2023 17:46:10 GMT -5
Oyster sauce is a thick, savory condiment common in Chinese, Vietnamese, Thai, Malay and Khmer cuisine that’s made by cooking oysters. Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
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Post by throttle on Nov 3, 2023 18:32:43 GMT -5
I think “sweet bay” may get tagged to several varieties. Just a bay laurel I believe. Beyond that you will have to ask Pete. I’m no botanist. We have several bays...Persea palustris...some hairs on underside of leaves in wetter areas (swamp bay), P. borbonia variety borbonia (red bay) no hairs dryer areas and P borbonia var. humilis (silk bay) in scrub. I use them all in cooking interchangeably with Laurus nobelis...the bay you buy in the store. By the way this grows well in Gville...really well. I can't tell a difference. To note Persea americana is the avocado. All of these bays get a deadly wilt caused by a fungus? brought to the states on a ship (maybe Savanah) carried by a wood boring ambrosia beetle. On Lake Lochloosa (Garrison hammock) in Alachua County red bay trees as big as grandaddy live oaks are now dead. The native Florida bays are very common (have red bay on my lot in Gville) but they don't get big anymore. Similar fate as the Chestnut. florida.plantatlas.usf.edu/Genus.aspx?id=912Re: "sweet bay", I looked it up and I get pics that look like magnolia. Then OTH, someone mentioned bayberry, which I was led to believe was the same as wax myrtle, which is supposed to have aromatic leaves... Anyway, I have this in my yard... which is ? And is in any way useful? TIA  |
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Post by cyclist on Nov 14, 2023 10:04:29 GMT -5
We have several bays...Persea palustris...some hairs on underside of leaves in wetter areas (swamp bay), P. borbonia variety borbonia (red bay) no hairs dryer areas and P borbonia var. humilis (silk bay) in scrub. I use them all in cooking interchangeably with Laurus nobelis...the bay you buy in the store. By the way this grows well in Gville...really well. I can't tell a difference. To note Persea americana is the avocado. All of these bays get a deadly wilt caused by a fungus? brought to the states on a ship (maybe Savanah) carried by a wood boring ambrosia beetle. On Lake Lochloosa (Garrison hammock) in Alachua County red bay trees as big as grandaddy live oaks are now dead. The native Florida bays are very common (have red bay on my lot in Gville) but they don't get big anymore. Similar fate as the Chestnut. florida.plantatlas.usf.edu/Genus.aspx?id=912Re: "sweet bay", I looked it up and I get pics that look like magnolia. Then OTH, someone mentioned bayberry, which I was led to believe was the same as wax myrtle, which is supposed to have aromatic leaves... Anyway, I have this in my yard... which is ? And is in any way useful? TIA View AttachmentI am not sure what thats is? A cherry. Not a native bay...Persea species. |
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Post by swampdog on Nov 15, 2023 8:13:38 GMT -5
Is it a camphor tree? I’m not sure either…
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Post by tankered on Nov 15, 2023 12:18:22 GMT -5
Definitely not camphor.
I think it was identified in the hunting section as some type of non-native fruit tree.
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Post by throttle on Nov 19, 2023 8:33:39 GMT -5
Re: "sweet bay", I looked it up and I get pics that look like magnolia. Then OTH, someone mentioned bayberry, which I was led to believe was the same as wax myrtle, which is supposed to have aromatic leaves... Anyway, I have this in my yard... which is ? And is in any way useful? TIA View AttachmentI am not sure what thats is? A cherry. Not a native bay...Persea species. Using an app I'm getting Morella cerifera, but it doesn't seem very waxy, or very aromatic. Otherwise it appears to be a match. Maybe the variety growing in the keys is a bit different. Looking at photos of wax myrtles there's some variation, some grow their berries in clusters on short stalks. On mine the berries cluster tightly to the small branches at first and are greenish white, ripening to look like the photo. And they're supposed to be edible, sometimes... Probably depends on wax content. Was thinking the wood might be worth burning on the BBQ maybe. |
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Post by cadman on Nov 19, 2023 8:51:34 GMT -5
Google says Cherry Laural :max_bytes(150000):strip_icc():format(webp)/how-to-grow-cherry-laurel-5094726-hero-8c795e9ee81f423c9c2507e34fc896ad.JPG) |
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Post by cyclist on Nov 20, 2023 10:12:02 GMT -5
I am not sure what thats is? A cherry. Not a native bay...Persea species. Using an app I'm getting Morella cerifera, but it doesn't seem very waxy, or very aromatic. Otherwise it appears to be a match. Maybe the variety growing in the keys is a bit different. Looking at photos of wax myrtles there's some variation, some grow their berries in clusters on short stalks. On mine the berries cluster tightly to the small branches at first and are greenish white, ripening to look like the photo. And they're supposed to be edible, sometimes... Probably depends on wax content. Was thinking the wood might be worth burning on the BBQ maybe. Wax myrtle or bayberry (used to be Myrica now Morella) has hard little fragrant fruits not fleshy berries.
Kinda looks like laurel cherry, but I think tankered got it right when he mentioned another thread about something similar in the hunting section.
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Post by tankered on Nov 21, 2023 14:07:40 GMT -5
Google is not always correct, and this is one of those times. The leaves in throttle's pic are completely different from Cad's pic.
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Post by cadman on Nov 21, 2023 14:22:33 GMT -5
Looks the same to me, which was why I chose that option.
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Post by tankered on Nov 22, 2023 9:33:41 GMT -5
Obviously biological ID is not your strong point.
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Post by cadman on Nov 22, 2023 10:09:55 GMT -5
Plant I.D. is not.
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Post by 4ward on Mar 15, 2024 17:27:44 GMT -5
Adding coconut oil to sautéed Kale allows it to slide from the pan to the trash quite easily.
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Post by ferris1248 on Mar 16, 2024 8:31:28 GMT -5
What is fish or oyster sauce? Fermented fish and salt basically. In Vietnam, every village or family had their own recipe. Some quite good, others would make you hurl. |
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