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Garum -- anyone know a good substitute?
I am trying to put together a Roman dinner - and was wondering if anyone had
a good modern day substitute for Garum? I see that it is used all over the place in the Roman diet - anyone know if anything comes close? |
Garum -- anyone know a good substitute?
Bromo > wrote in
: > I am trying to put together a Roman dinner - and was wondering if > anyone had a good modern day substitute for Garum? I see that it is > used all over the place in the Roman diet - anyone know if anything > comes close? > > Nuoc mam or nam pla? Maybe with the addition of some oregano? d:D |
Garum -- anyone know a good substitute?
Bromo > nattered on
: > I am trying to put together a Roman dinner - and was wondering if > anyone had a good modern day substitute for Garum? I see that it is > used all over the place in the Roman diet - anyone know if anything > comes close? > > I've read that Nuc Nam (Vietnamese) might be similar. |
Garum -- anyone know a good substitute?
On Sat, 14 Feb 2004 01:25:24 GMT, Bromo >
wrote: >I am trying to put together a Roman dinner - and was wondering if anyone had >a good modern day substitute for Garum? I see that it is used all over the >place in the Roman diet - anyone know if anything comes close? Google is your friend: http://www.foodreference.com/html/fgarum.html |
Garum -- anyone know a good substitute?
viet or thai fish sauce
|
Garum -- anyone know a good substitute?
Nuc Mam is the Vietnamese version. I've used it in a lot of Roman recipes
with good results. Joe Conlon "GMAJaskol" > wrote in message ... > viet or thai fish sauce |
Garum -- anyone know a good substitute?
Sure, , , ,Try Worchestershire sauce, , ,
It is a direct dirivitive of Garum. Ron C. ================================ On Sun, 18 Apr 2004 23:02:02 GMT, "Joe Conlon" > wrote: >Nuc Mam is the Vietnamese version. I've used it in a lot of Roman recipes >with good results. >Joe Conlon >"GMAJaskol" > wrote in message ... >> viet or thai fish sauce > |
Garum -- anyone know a good substitute?
On Wed, 21 Apr 2004 08:18:46 -0700, "Dr "
> wrote: >Sure, , , ,Try Worchestershire sauce, , , >It is a direct dirivitive of Garum. > >Ron C. I don't think so! Stick with the Thai fish sauce. |
Garum -- anyone know a good substitute?
Richard Wright wrote: > On Wed, 21 Apr 2004 08:18:46 -0700, "Dr " > > wrote: > > >Sure, , , ,Try Worchestershire sauce, , , > >It is a direct dirivitive of Garum. > > > >Ron C. > > I don't think so! Well, that's the legend, anyway. Romans exported garum to India, and the British imported it back as Worcestershire. (True? Probably not.) SE Asian fish sauce isn't stinky enough to be a garum substitute, anyway. There's at least one company in Italy that makes the real stuff... -Andrew |
Garum -- anyone know a good substitute?
On Wed, 21 Apr 2004 08:18:46 -0700, "Dr "
> wrote: >Sure, , , ,Try Worchestershire sauce, , , >It is a direct dirivitive of Garum. > Why not use garum? I have some here. I don't know how similar it is to guoc nam (SP?). Rodney Myrvaagnes NYC J36 Gjo/a Capsizing under chute, and having the chute rise and fill without tangling, all while Mark and Sally are still behind you |
Garum -- anyone know a good substitute?
> Sure, , , ,Try Worchestershire sauce, , , > It is a direct dirivitive of Garum. No such thing. No such place. There is a Worcestershire but there's no sauce named after it, despite what a lot of Americans say. There is a "Worcester sauce" (named after the town, not the county) but it's got a lot more than garum in it. ========> Email to "j-c" at this site; email to "bogus" will bounce <======== Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 <http://www.purr.demon.co.uk/purrhome.html> food intolerance data & recipes, Mac logic fonts, Scots traditional music files and CD-ROMs of Scottish music. |
Garum -- anyone know a good substitute?
bogus address muttered....
> >> Sure, , , ,Try Worchestershire sauce, , , >> It is a direct dirivitive of Garum. > > No such thing. > > No such place. O, ye of little perspectif... Au contraire. Messrs Lea & Perrins (or their corporate masters) produce vast tank cars full of L&P "Original Worcestershire Sauce" for we benighted 'Merkins, and claim to have produced the only original version since 1835. > > There is a Worcestershire but there's no sauce named after it, despite > what a lot of Americans say. > > There is a "Worcester sauce" (named after the town, not the county) > but it's got a lot more than garum in it. We have more "Worcesters" than of ever the Scuppered H'aislers or the puir near-sighted Scots could have ever dreamed, even resorting to naming a cruiser and class of ships after the Massachusetts version thereof. We have no Worcestershire except the sauce itself, produced in a half dozen brandnames, none as good as L&P, and even once in dry form, "David Wade's Worscetershire Powder", actually quite good as a seasoning for prime rib(standing rib) roast. The best brands contain two key ingredients....anchovies, the heritage of the original based on a SEAsian fish sauce, nam pla or whatever, and tamarind pulp, a fruit flavoring of the Indian subcontinent and of all places, Mexico, another hint that the Manilla Galleon carried more than gold and sailed in two directions. I surmise that the sauce as we know it represents a British recipe and commercial bottling to imitate or compare with a condiment(s) familiar to locals who had served in India/SEAsia. Worcestershire Sauce remains a popular US table condiment and more important and necessary ingredient in the Cajun pantry, required for several notable Cajun recipes. Why? That's a good question, for there's no historical basis for its use.... TMO |
Garum -- anyone know a good substitute?
bogus address wrote: > > > Sure, , , ,Try Worchestershire sauce, , , > > It is a direct dirivitive of Garum. > > No such thing. > > No such place. > > There is a Worcestershire but there's no sauce named after it, despite > what a lot of Americans say. > > There is a "Worcester sauce" (named after the town, not the county) > but it's got a lot more than garum in it. On the bottle it says The Original & Genuine Lea & Perrins Worcestershire sauce'. That's 'Worcestershire' pronouncested 'Wooster'! ;) -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
Garum -- anyone know a good substitute?
Olivers wrote: > > bogus address muttered.... > > > > >> Sure, , , ,Try Worchestershire sauce, , , > >> It is a direct dirivitive of Garum. > > > > No such thing. > > > > No such place. > > O, ye of little perspectif... > > Au contraire. Messrs Lea & Perrins (or their corporate masters) produce > vast tank cars full of L&P "Original Worcestershire Sauce" for we benighted > 'Merkins, and claim to have produced the only original version since 1835. > > > > > There is a Worcestershire but there's no sauce named after it, despite > > what a lot of Americans say. > > > > There is a "Worcester sauce" (named after the town, not the county) > > but it's got a lot more than garum in it. > > We have more "Worcesters" than of ever the Scuppered H'aislers or the puir > near-sighted Scots could have ever dreamed, even resorting to naming a > cruiser and class of ships after the Massachusetts version thereof. We > have no Worcestershire except the sauce itself, produced in a half dozen > brandnames, none as good as L&P, and even once in dry form, "David Wade's > Worscetershire Powder", actually quite good as a seasoning for prime > rib(standing rib) roast. > > The best brands contain two key ingredients....anchovies, the heritage of > the original based on a SEAsian fish sauce, nam pla or whatever, and > tamarind pulp, a fruit flavoring of the Indian subcontinent and of all > places, Mexico, another hint that the Manilla Galleon carried more than > gold and sailed in two directions. > > I surmise that the sauce as we know it represents a British recipe and > commercial bottling to imitate or compare with a condiment(s) familiar to > locals who had served in India/SEAsia. > > Worcestershire Sauce remains a popular US table condiment and more > important and necessary ingredient in the Cajun pantry, required for > several notable Cajun recipes. Why? That's a good question, for there's > no historical basis for its use.... > > TMO Here's a map to help you locate Worcestershi http://www.picturesofengland.com/map...nties-map.html Worcester itself is an old historic city. However, WorcestershireSace is made in Birmingham, which is a mess. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
Garum -- anyone know a good substitute?
Olivers wrote: > > bogus address muttered.... > > > > >> Sure, , , ,Try Worchestershire sauce, , , > >> It is a direct dirivitive of Garum. > > > > No such thing. > > > > No such place. > > O, ye of little perspectif... > > Au contraire. Messrs Lea & Perrins (or their corporate masters) produce > vast tank cars full of L&P "Original Worcestershire Sauce" for we benighted > 'Merkins, and claim to have produced the only original version since 1835. > > > > > There is a Worcestershire but there's no sauce named after it, despite > > what a lot of Americans say. > > > > There is a "Worcester sauce" (named after the town, not the county) > > but it's got a lot more than garum in it. > > We have more "Worcesters" than of ever the Scuppered H'aislers or the puir > near-sighted Scots could have ever dreamed, even resorting to naming a > cruiser and class of ships after the Massachusetts version thereof. We > have no Worcestershire except the sauce itself, produced in a half dozen > brandnames, none as good as L&P, and even once in dry form, "David Wade's > Worscetershire Powder", actually quite good as a seasoning for prime > rib(standing rib) roast. > > The best brands contain two key ingredients....anchovies, the heritage of > the original based on a SEAsian fish sauce, nam pla or whatever, and > tamarind pulp, a fruit flavoring of the Indian subcontinent and of all > places, Mexico, another hint that the Manilla Galleon carried more than > gold and sailed in two directions. > > I surmise that the sauce as we know it represents a British recipe and > commercial bottling to imitate or compare with a condiment(s) familiar to > locals who had served in India/SEAsia. > > Worcestershire Sauce remains a popular US table condiment and more > important and necessary ingredient in the Cajun pantry, required for > several notable Cajun recipes. Why? That's a good question, for there's > no historical basis for its use.... > > TMO Here's a map to help you locate Worcestershi http://www.picturesofengland.com/map...nties-map.html Worcester itself is an old historic city. However, Worcestershire Sauce is made in Birmingham, which is a mess. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
Garum -- anyone know a good substitute?
Kate Dicey muttered....
> > Here's a map to help you locate Worcestershi > http://www.picturesofengland.com/map...nties-map.html > > Worcester itself is an old historic city. Been there. Done that. And Worcester in Mass. too. > However, WorcestershireSace > is made in Birmingham, which is a mess. I think ours is made in Fairleigh, New Jersey, likely a town neither fair nor deserving to be called "leigh". TMO |
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