[Sca-cooks] Salting watermelons

[JIMCHEVAL at aol.com]

Ah. True enough.
 
I suppose one could say similar things about a lot of uses for garum (I've  
read that it was considered a cheap substitute for salt, though given that 
garum  itself could get pretty pricey, I have my doubts). 
 
And it's medieval too; it was still being imported in the early Middle Ages 
 and Charlemagne had something by that name made on his estates (whatever 
it  really was).
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Late medieval bread
http://leslefts.blogspot.com/2015/06/french-bread-history-late-medieval-brea
d.html






In a message dated 7/28/2015 3:43:06 P.M. Pacific Daylight Time,  
chefchristy at kingstaste.com writes:

Fish  sauce on melons is delicious.  I serve a cheater-version of liquamen  
at
Roman Feasts and put it on cantaloupe and honeydew.  I think it is  better 
on
honeydew, and no different from salting melon  slices.