[wagglebee]

GGG Ping!

[truth_seeker]

I was there in 1970. I was impressed. Lotta history over there.

My wife's cousins are a few hours away, near Bari.

[auzerais]

Some may keep away from "garum," a pungent sauce used for flavoring and obtained by fermenting fish entrails, but Ciarallo said many Roman dishes closely resembled modern cuisine.

Garum. I remember back when I was in HS, our Latin teacher brought some "garum" she had made at home. It stunk up the classroom so bad, half the class was up-chucking within minutes and had to go to the nurse's office.
I can only imagine what her own house must have smelled like.

.

[SunkenCiv]

Thanks Waggs! Mmm, liquamen... I'm starting to get hungry...

Please FREEPMAIL me if you want on, off, or alter the "Gods, Graves, Glyphs" PING list --
Archaeology/Anthropology/Ancient Cultures/Artifacts/Antiquities, etc.
The GGG Digest -- Gods, Graves, Glyphs (alpha order)

[mewzilla]

Cool. I think I'll forego the fermented fish bits, though :)

[Professional Engineer]

Yummy!

[MaxMax]

I'll eat there when History catches up with 2005.

Not that I wouldn't like food poisoning or anything like that.
Nope.

Speaking of catching up, who's to blame for that Evil Volcano?
Howard Dean? Anyone?

[Caipirabob]

Roman Fish Sauce: Garum...

Ingredients: A collection of oily, fatty fish - Sardines, Herrings, Pilchard.

Preparation:

Place a layer of herbs that have a strong aroma (dill, coriander, fennel, celery, mint, oregano) into a large pitcher.

Remove the bones from the fish and mash them. Place a layer of fish on top of the herbs.

Add a leyer of salt to the length of two fingers.

Repeat the layers of herbs, fish and salt until he pitcher is filled,

Leave for seven days, then turn daily for the next twenty days, by which time it should have liquidised and is then ready for use.

Personal opinion: Life must have been pretty tough to make this stuff taste good...