RE [Sca-cooks] A question on Fish Sauce

[Susan Laing]

>The best approximation of homemade garum that I have encountered among
>the Asian commercial fish sauces is a Philipino variety called patis,
>Adamantius

Thanks Master A - I'll see if I can get this in Australia :-)

Oh - and Misha - if you happen to find the Latin book, please send me the
original recipe :-)

Mari
(not planning on making "Rome her master" - just yet :-p)
_________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.