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

[Elaine Koogler]

Corwyn, do you use Worcestershire sauce on your steak on in a marinade?  If
so,you're eating a form of fish sauce!  If you check the ingredients, I believe
you'll find that anchovies are among them.

Kiri

CorwynWdwd at aol.com wrote:

> 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
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