SC - Period Ingredients Master List
Elaine Koogler
ekoogler at chesapeake.net
Tue Mar 28 11:13:33 PST 2000
Siegfried Heydrich wrote:
>
> That's how you make nunc mam. Huge barrels, loaded with fish, layered
> with planks, and more fish piled on top. It ferments, and the yuck (excuse
> me, sauce) flows out the bottom. They used to make it on Con Son island,
> which you could smell 20 miles out to sea.
>
> Sieggy
Um, salt??? Does anybody refer to ham as rotten or fermented pork with
the kind of xenophobic glee accorded to both Roman liquamen/garum and
the S.E. Asian fish sauces?
Adamantius
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Phil & Susan Troy
troy at asan.com
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