SC - Period Ingredients Master List

[Michael Macchione]

In a message dated 3/28/2000 2:20:20 PM Eastern Standard Time, troy at asan.com 
writes:

> 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?

Actually, ham, prime rib, cheese, many if not all pickled products. 
Especially sauerkraut and kimchee (YUM), and even wines, meads and beers are 
all products of controlled "rot" aren't they? We might not like to think of 
it that way, but they are.

I think the fish sauce thing, while possibly xenophobic, is probably also 
directly a matter of acquired taste. I wasn't raised on much seafood myself, 
and certainly never bothered to acquire a taste for the various fish sauces 
now only most recently available here. That door is probably closed unless 
something in the fermentation process rids the fish of it's iodine content. I 
suppose I could try them with medicine in the other hand, but, I think I'll 
just let those that can wax rhapsodic about their virtues. Hmmmmm, I wonder 
when the local Korean place opens? I suddenly got a yen for kimche.

Corwyn