[Sca-cooks] Garum was To 10 pantry items
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sun Aug 5 18:51:12 PDT 2007
On Aug 5, 2007, at 8:55 PM, Terry Decker wrote:
> ----- Original Message -----
> From: "Ian Kusz" <sprucebranch at gmail.com>
>> huh....and no one included that roman fish sauce....:))))
>> (garum? liquamen? whatever.)
>> Of course, everyone I've heard mention it has said it's
>> concentrated evil,
>> but, well.......
> And how do they know it's concentrated evil? I don't think I've
> ever met
> anyone who has made garum, much less eaten it. Modern fish sauces,
> Garum no.
I recall being specifically sought out by a friend of mine who had a
friend who had made the quick-boiled "fake" liquamen, and found it so
entirely inoffensive in nature that he then went and did the actual
fish-entrails (or maybe it was whole, small fish) in a vat in the
August sun, to see of there was any serious difference between the two.
Interestingly enough, there wasn't. Both tasted like an ever-so-
slightly oregano-flavored Filipino patis: a clear (light amber),
thin, strong, very salty fish-broth with a slight oily sheen to its
I know there are some Asian fish sauces that are lacto-fermented, and
some that are made with anchovies and vinegar, but this didn't
resemble them very much.
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