Taking up jazz guitar

[BWV]

Jazz without blues is like carne asada marinade without fish sauce.

(Really.)

really, who does that? Would Rick Bayless approve?

pineapple juice, soy sauce, garlic, cumin & mexican oregano for me

[mr. beaumont]

really, who does that? Would Rick Bayless approve?

pineapple juice, soy sauce, garlic, cumin & mexican oregano for me

The fish sauce serves the same purpose as the soy (saltiness with a deeper flavor than just salt) with a little extra umami.

I do lime and orange juice, garlic, mexican oregano, cumin, chili powder, and a splash of both soy and fish sauce.

[AllanAllen]

Fish sauce is the nastiest thing that I still put on food. I can't stand the smell when I open the bottle, but fried rice without fish sauce isn't worth eating.

[ragman1]

Sorry to be pedantic :-)

De gustibus non est disputandum

There's no accounting for taste.

[mr. beaumont]

Fish sauce is the nastiest thing that I still put on food. I can't stand the smell when I open the bottle, but fried rice without fish sauce isn't worth eating.

It is some seriously funky stuff. But it's a magical ingredient...IN something.

On it's own taking a taste could qualify as torture.

To steer back to the topic, the blues is not torture, but it can be some seriously funky stuff (in a good way)

And that's why it's such an important ingredient in jazz, as far as I'm concerned.

[BWV]

Fish sauce is the nastiest thing that I still put on food. I can't stand the smell when I open the bottle, but fried rice without fish sauce isn't worth eating.

can always substitute MSG, Chinese food does not use fish sauce but certainly can do fried rice

[Phil59]

Jazz without blues is like carne asada marinade without fish sauce.

(Really.)

Jazz without blues is like many foods without garlic. Often bland. Fish sauce? A little goes a long way, and you can substitute Worcestershire sauce or anchovies. But carne asada is now on my to-do list!

[GuyBoden]

Worcestershire sauce

Worcestershire can have too much sauce.

[Christian Miller]

Is fish sauce the source of jazz's famous smell?

[mr. beaumont]

Jazz without blues is like many foods without garlic. Often bland. Fish sauce? A little goes a long way, and you can substitute Worcestershire sauce or anchovies. But carne asada is now on my to-do list!

Definitely...Worchestershire is a fermented fish sauce too...

Marmite is another umami bomb.

[Bop Head]

Is fish sauce the source of jazz's famous smell?

You mean funky-funky?

[ragman1]

Definitely...Worchestershire is a fermented fish sauce too...

Marmite is another umami bomb.

And not a pineapple in sight

[AllanAllen]

can always substitute MSG, Chinese food does not use fish sauce but certainly can do fried rice

I can't, MSG is one of my triggers for migraines.

[Bop Head]

I can't, MSG is one of my triggers for migraines.

Michael Schenker Group?

[mr. beaumont]

And not a pineapple in sight

Pineapple is great in marinades though. The enzymes really help break down tough connective tissue.

[ragman1]

The enzymes really help break down tough connective tissue.

Jeez, I just cook some rice, open a jar, add some nice stuff, and eat it. Scrumptious. Maybe I'm just a food prol :-)

[mr. beaumont]

Well, I mean for marinating meat. I'm sure you got the rice/jar thing down

[ragman1]

Expert!

I'm not as bad as that. Sometimes I do pasta instead

[mr. beaumont]

I feel like my food similes have derailed this thread, sorry Jocko.

But I do see a lot of parallels between cooking and jazz.

[BWV]

although most marinating is a waste of time as only salt will penetrate through the meat

so maybe marinating = learning modes

[GuyBoden]

Too much sauce and not enough meat sounds bad too.

[Peter C]

[ragman1]

I feel like my food similes have derailed this thread, sorry Jocko.

But I do see a lot of parallels between cooking and jazz.

Well, let's be fair, Jocko asked his question about 3 weeks ago and hasn't been back. And we've answered it pretty well. So I reckon we can do food till he gets out of jail, or back from the Bahamas, or recovers from the flu. Or whatever.

Some of the best food I ever had was in Hong Kong. Big party. The Chinese chefs cooked everything in a big cauldron thingy and then served up the liquor as soup. More than good, exquisite.

Then there was the time I was in this house rehearsing for a show we were putting on. Crashed out and had breakfast in the morning... Chilled white wine and gentle slices of real Parmesan off a block. Totally decadent.

And then... oh, so many. I can cook too, for what it's worth. But I tend not to eat Brit-style 'meat and 2 veg' much, it's generally Indian, Chinese or Italian. And beans on toast for a quickie. Add some Worcester, a little chilli, and top it with cheese or an egg. Nice.

Hey, I didn't think you did MARMITE in the US. But apparently so... This is good, even if it has got MSG in it.

[ragman1]

I forgot. Indian fish curries are lovely.

[BWV]

I forgot. Indian fish curries are lovely.

Yes, make molee every couple of weeks, my most prized cooking possession is a curry tree that I have to keep inside in the winter.