[Sca-cooks] pantry - garum
Adele de Maisieres
ladyadele at paradise.net.nz
Mon Aug 6 15:46:47 PDT 2007
Terry Decker wrote:
>There are references to "fish murri" in the Anonymous Andalusian Cookbook,
>but I don't think there is a recipe available. Fish murri is often
>considered to be garum or liquamen by assuming that it is a fermented fish
>sauce as murri is a fermented barley sauce. While this may be a reasonable
>assumption, there is, to my knowledge, no solid evidence to incontrovertably
>support the idea.
>
>
Cripes, I _had_ to look it up. I could only find one reference to "fish
murri".
>I don't remember seeing references to fish murri outside of the Anonymous
>Andalusian Cookbook, which may mean that the Andalusian Arabs took Spanish
>garum into their cooking. I will add that my knowledge of Arab cuisine is
>limited, so someone else may have better information.
>
>
Sounds like a possibility :-)
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
More information about the Sca-cooks
mailing list