SC - don't cringe too bad....

[Elaine Koogler]

I dunno.  But I do know that nam pla/garum/liquamen do serve as excellent
ingredients in many dishes in the cultures where it is used!  And while I would
never consider trying the stuff out of the bottle (YUCK!!!) and the thought of
fermented fish really turns me off, I do know that the dishes whose ingredients'
list includes it just don't taste right without it!

Kiri

Philip & Susan Troy wrote:

> 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
> --
> Phil & Susan Troy
>
> troy at asan.com
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