Fermented fish sauce: Revision history

23 February 2010

• curprev 00:2800:28, 23 February 2010‎ imported>Alex Wiegand‎ m 6,153 bytes +6,153‎ →‎Vietnam

10 February 2010

• curprev 23:4423:44, 10 February 2010‎ imported>Meg Taylor‎ m 6,137 bytes +4,685‎ spelling: Phillipines -> Philippines

23 January 2010

• curprev 14:0414:04, 23 January 2010‎ imported>Hayford Peirce‎ 6,137 bytes 0‎ →‎Shellfish-derived preparations: editing minor stuff
• curprev 14:0314:03, 23 January 2010‎ imported>Hayford Peirce‎ 6,137 bytes +7‎ →‎Shellfish-derived preparations: rewrote the Asia sentence
• curprev 14:0214:02, 23 January 2010‎ imported>Hayford Peirce‎ 6,130 bytes +4,678‎ →‎China: I just checked my Chinese recipe for how to actually *make* oyster sauce -- it is not in any way fermented
• curprev 13:4913:49, 23 January 2010‎ imported>Howard C. Berkowitz‎ 6,080 bytes −11‎ →‎Oyster sauce and other Asian preparations
• curprev 13:4713:47, 23 January 2010‎ imported>Howard C. Berkowitz‎ 6,091 bytes +1,198‎ No edit summary
• curprev 13:3413:34, 23 January 2010‎ imported>Hayford Peirce‎ 4,893 bytes −1‎ →‎China: as far as a I know, oyster sauce is made from oysters, not shellfish -- I have a recipe for it
• curprev 13:3313:33, 23 January 2010‎ imported>Hayford Peirce‎ 4,894 bytes +3,442‎ →‎China: fixing the Korean entry
• curprev 13:3213:32, 23 January 2010‎ imported>Hayford Peirce‎ 4,892 bytes +2‎ →‎=Phillipines: added a =
• curprev 13:3113:31, 23 January 2010‎ imported>Hayford Peirce‎ 4,890 bytes +2‎ →‎Roman=: added a = to Roman -- I dunno if there are supposed to be two or three
• curprev 13:2813:28, 23 January 2010‎ imported>Howard C. Berkowitz‎ 4,888 bytes +866‎ No edit summary
• curprev 13:1513:15, 23 January 2010‎ imported>Hayford Peirce‎ 4,022 bytes +119‎ headers and TOC; put in Doug Oliver's dates -- he musta eaten a lot of fafaru to make it to 96!
• curprev 13:1113:11, 23 January 2010‎ imported>Hayford Peirce‎ 3,903 bytes +74‎ more info and rewriting of the fafaru

22 January 2010

• curprev 23:4423:44, 22 January 2010‎ imported>Meg Taylor‎ 3,829 bytes +1,379‎ expanded
• curprev 21:2021:20, 22 January 2010‎ imported>Hayford Peirce‎ 2,450 bytes +735‎ none of those things smell as ripe and foul as fafaru
• curprev 21:0121:01, 22 January 2010‎ imported>Howard C. Berkowitz‎ 1,727 bytes +12‎ No edit summary
• curprev 21:0121:01, 22 January 2010‎ imported>Howard C. Berkowitz‎ 1,715 bytes +8‎ No edit summary

21 January 2010

• curprev 23:4423:44, 21 January 2010‎ imported>Howard C. Berkowitz‎ 1,707 bytes +255‎ No edit summary
• curprev 23:4223:42, 21 January 2010‎ imported>Howard C. Berkowitz‎ 1,539 bytes +87‎ No edit summary
• curprev 22:1722:17, 21 January 2010‎ imported>Howard C. Berkowitz‎ 1,452 bytes +1,452‎ No edit summary
• curprev 22:1622:16, 21 January 2010‎ imported>Howard C. Berkowitz‎ 1,333 bytes +1,333‎ New page: Cuisines around the world use various forms of '''fermented fish sauce''' as a condiment or ingredient. The details of preparation can be unpalatable to some, but they basically involve fe...