[Sca-cooks] ancient Roman cookery

[ekoogler1 at comcast.net]

I have done some Roman recipes from Cato and Apicius...and in a couple I used what i believe is a garum/liquamen equivalent...Nam Pla, or fish sauce, from Viet Nam, etc.  The descriptions I have read regarding garum seem to fit what nam pla is, so that's why I chose to use it.  I just haven't the "stomach" or whatever to try to make my own.  The dishes I used it in were mostly vegetable dishes...and the flavor of the fish sauce seemed to enhance the veggies' flavor.  Otherwise it was so innocuous that I forgot on once occasion that I had used it and was taken to task (kindly, I might add) for representing it as a vegetarian dish!

Kiri


> Greetings all!
>  
> I decided it really was about time for me to officially speak up on this list! I 
> am Aurelia Coritana in Ansteorra, a 1st c. Roman-Brit.
>  
> My culinary interests are ancient Roman recipes (with fresh ingredients, of 
> course, har har.) Does anyone else out there experiment with ancient cookery? If 
> you've ever made anything with garum, I'd love to hear from you.
>  
> Aurelia
> 
> 
> 
> 
> Aurelia Coritana
> qui et Aurelia filia Volisii 
> 
> 
> 
> 
> 
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