To: auzerais
"garum," a pungent sauce used for flavoring and obtained by fermenting fish entrails...Actually, garum sounds like the (fermented) fish sauce used in SE Asia (known as "nuoc mam" in Vietnam. It also has a pungent fragrance (as does Sauerkraut, for that matter).
5 posted on
05/26/2005 11:41:39 PM PDT by
pawdoggie
To: pawdoggie
Yes but Sauerkraut is not fermented fish entrails.
7 posted on
05/27/2005 9:51:45 AM PDT by
BenLurkin
(O beautiful for patriot dream - that sees beyond the years)
To: pawdoggie
...known as "nuoc mam" in Vietnam. It also has a pungent fragrance
LOL - I would never describe anything I smelled in 'Nam as a having a "fragrance."
8 posted on
05/27/2005 9:57:02 AM PDT by
oh8eleven
(RVN '67-'68)
To: pawdoggie
thats what I was thinking too :D
the thai fish sauce STINKS STINKS STINKS, but man does it make the food taste good, especially pad thai and thom ka gha (coconut milk soup).
I have been trying to add to my culinary herb garden herbs that the Thai and Vietnamese use in their cooking.
13 posted on
05/27/2005 11:32:06 AM PDT by
Alkhin
("Oh! Oh!" cried my idiot crew. "It's a ghoul - we are lost!" ~ Jack Aubrey)
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson