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?

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

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.

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

On 2/14/04 5:38 AM, in article ,
"Frogleg" > wrote:

> 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
>
Thanks!

Liquimen - mmmmmMMMMMmmmmmmmmmm. :-/

viet or thai fish sauce

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

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
>

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.

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

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

> 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.

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

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!

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!

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!

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