monte cristos....was Re: SC - French toast?

[Anne-Marie Rousseau]

ChannonM at aol.com wrote:
> 
> In a message dated 11/17/99 7:07:50 AM Eastern Standard Time, troy at asan.com
> writes:
> 
> <<
>  > So, Master Adamantius, since you've tasted a liquamen made the old
>  > Roman way, how different is it from fish sauce? How different from
>  > liquified anchovy paste? Would a blend of the two in any way
>  > approximate it, or would that be far too different?
> 
>  Real garum seems to taste pretty close to anchovy paste, >>
<snip>
> 
> Do you mind if this is included in the Roman Cooking Handbook, I've been
> working on?
> I think it gives excellent balance to the Asian fish sauce vs anchovy paste
> debate. It has definitely caused me to rethink and amend my thoughts on the
> subject.

Not at all. Feel free...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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