RE [Sca-cooks] A question on Fish Sauce

[Philip & Susan Troy]

Susan Laing wrote:
>
> >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 :-)

You should, in theory. I have a wonderful PanAsiatic cookbook by
Charmaine Solomon, who is originally, IIRC, from Sri Lanka, but who has
lived for years in Australia, and I'm pretty sure she includes it in her
list of Philippino grocery necessities.

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

I have English translations as published by F&R, for both the
"fermented" (?) and boiled versions. At some point when free time,
unstrained eyes, patience and energy coincide, I'll post them.

> Mari
> (not planning on making "Rome her master" - just yet :-p)

Ha. You and Vercingetorix both. We are a patient bunch.

Adamantius (who _really_ likes the idea of settling a castle siege by
building an additional manned fort _around_ the one you're trying to take)
--
Phil & Susan Troy

troy at asan.com