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

[Philip & Susan Troy]

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