[Sca-cooks] pantry - garum
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sun Aug 5 19:54:42 PDT 2007
On Aug 5, 2007, at 10:21 PM, Suey wrote:
> Terry wrote:
> "And how do they know it's concentrated evil? I don't think I've
> ever metanyone who has made garum, much less eaten it. Modern fish
> sauces, yes. Garum no."
> I overlook that quote - not from you Terry but from one us -
> because that is from someone who does not like it as I, someone who
> cannot appreciate it like Phil finds morcilla disgusting.
No, I don't find morcilla disgusting at all. I said something like,
"the scariest thing was morcilla", because we were speaking of foods
many people find scary. I love morcilla. Cracking open my egg and
finding little bones and feathers in it... now that's pretty
I also don't mind garum... as I mentioned earlier, it's a little
stinky when you add it to a simmering pot (probably some slightly
volatile chemicals in the oily phase of the liquid), and then it
disperses. Apart from that, unless you're putting it in ice cream or
something, it's fine.
> Garum is being reproduced in Spain today. If I recall correctly it
> comes from Barcelona. I don't know how close is it is to what the
> 13th C Anon cookbook calls for. It tastes like bad anchovies to me.
It seems as if various descendants of garum are still being produced
all around the Mediterranean coast, but for the most part, it also
seems as if these products are mostly used locally, unless you count
the export market for anchovy paste, which tastes vaguely similar to
some of them, but isn't really the same thing.
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