I ate that salad at City on Melrose then. It has stayed in my mind since then. I followed those girls to all their restaurants through the years. True Pioneers. Thanks for adding on to the story.
Oh my gosh, that's amazing! I only went to the Border Grill when it was on Melrose. They were and are pioneers. I've seen both Susan and Mary Sue since then. Those were exceptional times in food, especially in Los Angeles. So happy you experienced it too!
This sounds amazing! I’d love to make unfortunately my hubs doesn’t like fish sauce in large quantities. A scant tablespoon is his upper limit. Was hopeful the vegan “fish” sauce would be light enough on the funk for him, but no it isn’t. What could I use to replace the majority of the fish sauce with? Pineapple juice? Soy sauce? Chicken stock?
Ever-Green Vietnamese's vegan fish sauce isn't light enough for him? I take that as a compliment then! Mixed into the vinaigrette, the fish sauce isn't fishy. But some people are hyper sensitive to its presence. How about if you use half fish sauce and with the rest, substitute 1 parts soy sauce and 2 parts water plus salt to taste. Or use pineapple juice, salt, and a touch of soy sauce?
He eats sushi, fish of all sorts, but there is something about fish sauce that isn’t his friend, it makes him sick to his stomach and it lasts forever. Actually come to think of it, I have two boys who are the same way with fish sauce.....hmmm. I’ll give your ideas a whirl. I like the pineapple one a try. Ooo! I like compliments, thanks!!
I have a makrut lime tree in my backyard in Los Gatos. (Feel free to grab as many leaves as you want--it’s about 8 feet tall!) How do you use them in this dish?
Ha! I actually have one too but most people don't. 2023 seems to be a good year for the fruits too. To use it in this dressing, I'd add 1 1/2 to 2 teaspoons of minced Makrut leaf (omit the spines). Enjoy!
That salad sounds divine! I use citrus zest more often than not. Why waste all that flavor? Regarding Makrut leaves, I freeze them when I find them and they keep relatively OK. Once I made a batch of Makrut leaf simple syrup and used it to sweeten nuoc cham. I think it’s time to do that again!
Emily -- what a great idea to make makrut simple syrup -- for cocktails, mocktails, nuoc cham vinaigrette! I look at the price for fresh limes and am always trying to use as much of the fruit as possible.
I ate that salad at City on Melrose then. It has stayed in my mind since then. I followed those girls to all their restaurants through the years. True Pioneers. Thanks for adding on to the story.
Oh my gosh, that's amazing! I only went to the Border Grill when it was on Melrose. They were and are pioneers. I've seen both Susan and Mary Sue since then. Those were exceptional times in food, especially in Los Angeles. So happy you experienced it too!
This sounds amazing! I’d love to make unfortunately my hubs doesn’t like fish sauce in large quantities. A scant tablespoon is his upper limit. Was hopeful the vegan “fish” sauce would be light enough on the funk for him, but no it isn’t. What could I use to replace the majority of the fish sauce with? Pineapple juice? Soy sauce? Chicken stock?
Ever-Green Vietnamese's vegan fish sauce isn't light enough for him? I take that as a compliment then! Mixed into the vinaigrette, the fish sauce isn't fishy. But some people are hyper sensitive to its presence. How about if you use half fish sauce and with the rest, substitute 1 parts soy sauce and 2 parts water plus salt to taste. Or use pineapple juice, salt, and a touch of soy sauce?
You're a good cook and wife, Gillie!
He eats sushi, fish of all sorts, but there is something about fish sauce that isn’t his friend, it makes him sick to his stomach and it lasts forever. Actually come to think of it, I have two boys who are the same way with fish sauce.....hmmm. I’ll give your ideas a whirl. I like the pineapple one a try. Ooo! I like compliments, thanks!!
I have a makrut lime tree in my backyard in Los Gatos. (Feel free to grab as many leaves as you want--it’s about 8 feet tall!) How do you use them in this dish?
Ha! I actually have one too but most people don't. 2023 seems to be a good year for the fruits too. To use it in this dressing, I'd add 1 1/2 to 2 teaspoons of minced Makrut leaf (omit the spines). Enjoy!
That salad sounds divine! I use citrus zest more often than not. Why waste all that flavor? Regarding Makrut leaves, I freeze them when I find them and they keep relatively OK. Once I made a batch of Makrut leaf simple syrup and used it to sweeten nuoc cham. I think it’s time to do that again!
Emily -- what a great idea to make makrut simple syrup -- for cocktails, mocktails, nuoc cham vinaigrette! I look at the price for fresh limes and am always trying to use as much of the fruit as possible.