SC - Definition

[Nick Sasso (fra niccolo)]

> For those of us who are .... vocabularily challenged<g>, what is
> "liquamen"?
>
> =Caitlin

   "liquamen":  another name for garum.  A fermented fish sauce used in
ancient Rome.  Made by layering in a well sealed barrel, fatty fish such
as mackerel or sardine, strong herbs, and about
1 1/2" of salt.  Layer this until the barrel is filled and seal.  Leave
in the sun for about seven days.  After this fermentation, stir daily
for 2-3 weeks until it has turned to liquid.

You'll find a detailed description of various methods and varieties on
pages 27-29 in _A Taste of Ancient Rome_ by Giacosa.  I have used
oriental fish sauce, but it lacks the punch described of the original.
Maybe adding the strong herbs to steep for a while in the fish sauce
would help.  Ant other suggestions would be appreciated as this is a
common Roman condiment in cooking.

- --
In Humble Service to God and Crown;

fra nicol¢ difrancesco
(mka nick sasso)