02-05-2004, 06:25 AM
Anaten,<br>
You know, Ezboard's misterious ways...<br>
Maybe garum/liquamen was saltier than Worcestershire sauce but we cannot be sure of its 'fishy' flavour! Remember that Worc' sauce is made of anchovies and we'd never realized it!<br>
If we succeed tasting Tai sauce or the vietnamese Nuoc Nam (or something sounding like that!) we'll have a broader base to judge if fermented fish sauces taste like fish or not.<br>
In any case, the lesson that we've learned is that garum was a liquid sauce and that it was surely by no means the exotic foul-smelling thing that we'd previously envisaged<br>
<br>
Aitor <p></p><i></i>
You know, Ezboard's misterious ways...<br>
Maybe garum/liquamen was saltier than Worcestershire sauce but we cannot be sure of its 'fishy' flavour! Remember that Worc' sauce is made of anchovies and we'd never realized it!<br>
If we succeed tasting Tai sauce or the vietnamese Nuoc Nam (or something sounding like that!) we'll have a broader base to judge if fermented fish sauces taste like fish or not.<br>
In any case, the lesson that we've learned is that garum was a liquid sauce and that it was surely by no means the exotic foul-smelling thing that we'd previously envisaged<br>
<br>
Aitor <p></p><i></i>
It\'s all an accident, an accident of hands. Mine, others, all without mind, from one extreme to another, but neither works nor will ever.
Rolf Steiner
Rolf Steiner