TN: Chablis, Pomerol, Bourgueil

Chicken bouillabaise? Whassat?

Good to hear about the '06 Trinch! We quite liked the '05 around here, so if the '06 proves to be even better, it'll be quite a hit. The dishes that Betsy made are Vietnamese?

Thanks for the interesting notes.

Mark Lipton

Sorry, I usually put in quotation marks. It's a recipe for a Provencal fricassee with fennel and Pernod, accompanined by aioli. Judy Rodgers also has a recipe for "Chicken bouillabaise", though hers doesn't use the Pernod

Really liked the "Trinch!" . Deserves the exclamation point this year. I believe both dishes are Thai, but will check.

sounds fishy to me!

pk

There is a poor version of bouillabaisse in Marseille done with eggs. Don't count your chickens...

The kanah namman hoi is listed as Thai. From "Savoring Southeast Asia" by Joyce Jue. Chinese broccoli and mushrooms (called for straw,but she saw some gorgeous white beech mushrooms). With chiles, garlic, fish sauce, and oyster sauce (though last sounds more Cantonese to me- do Thais use oyster sauce?).

A bit OT for the cooks: do most people who cook just keep one type of fish sauce? We tend to buy nuoc mam (Vietnamese) if at Chinese grocery, nam pla if at little Thai store. Use interchangably. Does anyone think its neccessary to stock both?

Yes. I usually go for a thai one based on shrimps, which I get at a Chinese supermarket in South London.

Nope, absolutely not.

-- All the best Fatty from Forges