tag:blogger.com,1999:blog-24170237.post3063374210242516816..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: Salty.Fishy,Sauce.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-24170237.post-19979957014325037422012-03-05T12:06:43.939+10:002012-03-05T12:06:43.939+10:00I made garum in the backyard last summer and autum...I made garum in the backyard last summer and autumn and it was easy, not at all smelly. The results were also delicious.<br /><br />15 pounds of fresh mackerel and 12 pounds of sea salt - and a lot of patience.<br /><br />I discuss the project on the Silk Road Gourmet site: <br /><br />http://www.silkroadgourmet.com/?p=207<br /><br />My research has also shown that garum is a Carthaginian condiment that the Romans adopted. They took over the Carthaginian production business after conquest as well.<br /><br />Laura Kelley,<br />The Silk Road GourmetLaura@Silkroadgourmethttp://www.silkroadgourmet.comnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-42948777812747854992012-03-05T06:37:53.410+10:002012-03-05T06:37:53.410+10:00Hi Les. This is marvellous, thanks!
Hi Shay - the...Hi Les. This is marvellous, thanks!<br /><br />Hi Shay - the next post (on Friday) answered you, I think. it looks like the stone was used to grind all the hard seeds to a powder -I dont think the soft herbs though.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-15068004493433811392012-03-02T13:18:04.681+10:002012-03-02T13:18:04.681+10:00I'm guessing that the currie stone was the one...I'm guessing that the currie stone was the one used for strong-flavored herbs and spices?Shayhttps://www.blogger.com/profile/16527241089629026268noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-4005247563053676392012-03-01T06:34:00.790+10:002012-03-01T06:34:00.790+10:00I was looking for an authentic garum recipe a few ...I was looking for an authentic garum recipe a few years ago and came across the recipe for garum or liquamen (medieval fish sauce)at http://www.florilegium.org/files/FOOD/garum-msg.text<br /><br />I don't think I have the guts, literally or figuratively, to try it but it was interesting. A fish sauce called colatura di alici is still made in Italy but I don't think it contains the herbs present in the original Roman recipe.Lesnoreply@blogger.com