Posted on 11/08/2013 3:59:43 PM PST by servo1969
I doubt they tasted alike -- the Romans didn't have the spices. On the other hand I expect Garum was very close to Nuoc Mam sauce. The both are made with salt, small oily fish, and fermentation in a hot climate.
I had some lost summers myself;)
Seriously ..who would imagine anchovies and molasses..together at last. .
It’s amazing how many folks loved/love some sort of fermented fish sauce.
Freegards
I’ve always loved Lea & Perrins Worcestershire sauce. Since a bottle seemingly lasts forever, I only buy the original. THey have a white wine version for chicken that’s not bad, either.
not to mention the nooks & crannies for the pound of butter to melt in.
Real butter.
Sounds like Vietnamese nuoc mam. Some of my colleagues at the Combat Operations Research Center in Saigon were tasked with finding a way to airdrop nuoc mam to Vietnamese Army outposts. If you put it in a metal container it will corrode the container. If you put it in a ceramic container, the container will likely break in an airdrop. They ended up putting the stuff in plastic bottles that would survive both the nuoc mam itself and the airdrop.
I don't know why it never occurred to me to try that, but next time I make it, I will!
BTW, if I buy a cheap steak, the best steak sauce I've ever tried is the Lee & Perin's Steak sauce.
Mark
I understand and felt the same way until one day my butcher sold me a gallon of Frenchs he didn’t need at a good price, after a few years it was used up. You should try it, surprised us.
Actually, the fish is (are?) anchovies. They're (it's?) on the ingredients list.
Mark
I will sometimes put a little A-1 and also a little worcestershire sauce on steak. I do mean only a little bit too but I do mix them together.
never cared for this stinky fish sauce but read Every dang post,,,,,
nite folks.
Agreed! And maybe just a wee bit of jelly, if I’m feeling decadent.
Good night, dear.
Pingy for your interest.
D’oh! You’re right, I got muddled there.
Garum, like the Romans made.
I usually use it on pot roast meat rather than in actual recipes - seems that it would be difficult to get it right so you could discern the flavor and not have it overwhelm the rest of it. Cilantro can be tough to get "just right" but even it must be easier.
I usually douse that pot roast meat to make it the only flavor for the meat and get variation with the veggies.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.