ever had any?
http://en.wikipedia.org/wiki/Garum
― The Cheerfull Turtle (Latham Green), Tuesday, 27 March 2012 15:03 (thirteen years ago)
I had a copy of the cookbook of Apicius, which contains several authentic recipes for making garum. Apparently the Thai fish sauce (nam pla?) is a pretty close cousin of the Roman stuff. Never touch the stuff myself.
― Aimless, Tuesday, 27 March 2012 17:17 (thirteen years ago)
Vegan Fish Sauce(makes about 3 cups)
1 1/2 cups shredded seaweed (I use wakame)6 cups water 6 fat cloves garlic, crushed but not peeled1 T peppercorns1 cup mushroom soy sauce1 T miso
Combine wakame, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.
Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
― Pauper Management Improved (Sanpaku), Tuesday, 27 March 2012 18:21 (thirteen years ago)
seems so awful
― The Cheerfull Turtle (Latham Green), Wednesday, 28 March 2012 15:19 (thirteen years ago)
Nam Pla is the best though. It's not like you're drinking the stuff
― Number None, Wednesday, 28 March 2012 15:35 (thirteen years ago)
some fish sauce smells like a human's crevices
― The Cheerfull Turtle (Latham Green), Wednesday, 28 March 2012 17:52 (thirteen years ago)
I've had other fermented fish paste/sauce, and it's good. You just put a small amount on what you're eating. It has this wonderful pungence.
― MrDasher, Wednesday, 28 March 2012 18:21 (thirteen years ago)
it just seems like rotton dead fish? rottistang?
― The Cheerfull Turtle (Latham Green), Thursday, 29 March 2012 13:03 (thirteen years ago)