SC - Re: sca-cooks V1 #218

[Anne-Marie Rousseau]

Adamantius wrote:
  As I understand the process (there was a big to-do on liquamen, garum,
  nuoc mam, nampla, etc. in rec.food.historic a couple of weeks ago), the
  salt is there to prevent the growth and reproduction of pathogenic
  bacteria. This it does.

Indeed.  While some of the exchange got stupidly personal and silly, it is
well worth checking with http://www.dejanews.com for the thread, looking
especially for postings from Andrew Smith.  It was, shall we say,
definitive.  Check in the May/June timeframe.

	Tibor