Text 25481, 143 rader
Skriven 2012-05-30 06:02:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Garum
=============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I don't like anchovies (the salt cured ones) on pizza and the like.
 DD> But, as an ingredient they are (usually) fine. Sort of like cilantro.
 DD> I'm not a fan of it. But, some things don't taste right without it
 DD> ... so long as one doesn't over-do.

 DS> How true.

 DD> Hmmmmmm ... I wonder if one could substitute garum for the anchovy?

 DS> Does true garum even exist anymore?

 DS> Also, I wonder if I could find a recipe for it and make some. My
 DS> neighbors would probably hate me for it. (Roman garum factories
 DS> were on the outskirts of town so residents wouldn't complain
 DS> about the stench it makes when fermenting.)

Dood, you are in luck. Some years ago I was reading one of those "trashy
science-fiction novels" called Agent of Byzantium by Harry Turtledove ... one
of his 'alternate history' deals. The protagonist was named "Basil Argyros" and
he was covered as a commercial traveller in garum, olive oil and wine.

So, I did some research and came up with a couple reasonable recipes. Not
having ever tasted garum - I have no idea as to their end product authenticity.
But, hey, you pay for what you get even if you sometimes don't get all you paid
for.  Bv)=

The first recipe sounds more "real" to me. The second seems to have been
written by a Christopher Kimball type writer. Were I making garum I'd probably
use the first recipe and snicker at the prissiness of second.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garum (Liquamen)
 Categories: Five, Seafood, Sauces, Herbs, Fruits
      Yield: 6 Servings
 
    500 g  Whole small fish; smelt,
           - sprat, anchovy, sardine
    400 g  Sea salt
      1 tb Dried oregano; crumbled
      1 tb Sapa; (made by boiling down
           - red grape juice until it's
           - 1/3 of its orig volume)
 
  Rinse the fish well under running water (but do not clean
  or gut them) then add the whole fish to a pan along with
  the salt, oregano and sapa. Add just enough water to the
  pan to cover the fish by about 4 cm.
  
  Bring the mixture to a boil and allow to boil for 15 mins
  (the fish should start to resemble a rather disgusting
  pulp). Crush the fish with the back of a wooden spoon and
  continue to boil until the liquid starts to thicken (about
  20 minutes). Take off the heat and first pass the mixture
  through a coarse strainer. Keep the liquid and discard the
  fish pieces. Now pass through a fine sieve (once again
  keep the liquid). Finally pass the fish liquid several
  times through a double layer of muslin or cheese cloth.
  Keep straining in this manner until the liquid is
  completely clear. You will end up with a liquid that can
  range in colour from pale yellow to deep amber (the colour
  will depend on the type of fish used).
  
  Transfer to a clean jar and store in the refrigerator
  (because of it's high salinity this sauce will keep for
  years). You only need a little as it's very salty. Despite
  the rapidity with which it's made this still gives you
  quite a pleasant version of garum and is well worth
  making. The main advantage of this over Eastern fish
  sauces is that it contains herbs, which would have been
  added to Roman garum.
  
  Garum should always be clear and if the mixture turns
  cloudy or turbid discard it. Also the longer you can leave
  the mixture to ferment the better it will be. Real garum
  is fermented over a period of months rather than days so
  if you can leave the mixture for a few weeks before
  bottling it will be even better.
  
  OENOGARUM: Garum is also an essential component in another
  Roman condiment, oenogarum which was made from a 1:1 mix
  of fish sauce with sweet white wine that's been boiled to
  reduce its volume to about 60% of the original volume.
   
  NOTE: Garum or Liquamen (salted fish sauce) is a critical
  ingredient in Roman cooking and most modern cooks will use
  Eastern Fish sauce (such as Thai Nam Pla) when redacting
  Roman recipes (I do this myself). But, ultimately, it's
  much more satisfying (and authentic) if you've made your
  own.
  
  From: http://www.celtnet.org.uk/recipes
  
  MM Format by Dave Drum - 10 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garum
 Categories: Sauces, Seafood, Herbs
      Yield: 3 Servings
 
    560 g  Black olives; stoned
     16    Anchovy filets; soaked in
           - water for 1 hour and
           - patted dry
      1 lg Hard-boiled egg yolk
     90 g  Capers
      1 cl Garlic; fine chopped
      1 ts Grainy mustard
      1 tb Fresh parsley; fine chopped
      1 tb Fresh marjoram; fine chopped
      1 tb Fresh rosemary; fine chopped
      1 tb Fresh thyme; fine chopped
      1 ts White pepper
     60 ml Olive oil
 
  Mix all ingredients together in blender or food processor
  until light and fluffy. Puree the mixture in a food mill or
  push it through a sieve with a wooden spoon. Return to the
  blender or food processor and process briefly to obtain a
  smooth paste.
  
  Note: Do not substitute fresh herbs with dry as they will
  not puree properly, either omit, experiment with other fresh
  herbs, or increase the amounts of parsley.
  
  Recipe by Joseph Mercader
  
  From: http://www.pompeii-food-and-drink.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

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