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

[Siegfried Heydrich]

    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

> There may be more to it than that, as with the thing I read
> this morning that nam pla is made from fish piled in a barrel and "aged"
> (nudge, nudge, wink wink). In other words, this may conceivably be a
> case of telling the truth to mislead.
>
> Adamantius
> --
> Phil & Susan Troy