Text 17417, 141 rader
Skriven 2014-09-26 18:08:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Ethnic foods
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Salmon (and fishing in general) is big all over the UK and Ireland

 RH> OK, I was thinking of other types of fish than salmon.

 DD> The Isles are big on fish as a part of their diet. Fish & Chips, etc.
 DD> Herring, sardines, lampreys, eel, rays & skates, sturgeon, carp,
 DD> tarpon, catfish, all the salmon and cousins (such as trout), etc. Even

 RH> I was thinking mostly along the lines of a white fish like flounder.

As do most people. I like the white fleshed fish better than salmon at all
times. Flounder, cod, halibut, plaice, even fresh shark.
 
 DD> bloaters (which don't *sound* especially appetising). Bloaters are

 RH> Sounds more like a dead fish that's been lying around too long.

I know that's what they sound like - but, the truth is different. I have an
ex-pat Brit friend who steers me on a straight course about things like that.
Of course he thinks that Marmite is better than Vegemite. And he calls bangers
(sausages) with mashed potatoes and tomato sauce "train smash". But, overall
....

You'd probably not imagine that fish sauce or garum (a highly prized substance
from the Roman/Mediterranean culture) was really rotted fish, either.
 
 DD> distinct from kippers in that bloaters are cured whole herring, while
 DD> kippers are split smoked herring. Additionally, while the bloater is
 DD> associated with England, kippers are associated with Scotland and the
 DD> Isle of Man (the Manx kipper).

 RH> I'm not that enthusiastic about eating that type. Steve eats sardines,
 RH> sometimes kippers, but they are a bit strong for my tastes.

I'm not big on smoked kippers. Although I like pickled herring and herring in
sour cream.

 DD> given that nowhere in any of the British Isles is very far from a
 DD> coast. Heck, the guy who was leading the charge to secede Scotland
 DD> from the UK is named "Salmond"

 RH> He was swimming upstream with that. I read about the vote; it ended up
 RH> being a much closer result than I expected. It was interesting that
 RH> they allowed teens as young as 16 to vote but, either way, they will be
 RH> affected by the results much longer than a lot of the older people.

 DD> I rather expected it to go the other way - once they let 16 year olds
 DD> vote. Apparently Scottish teens are not so easily stampeded as
 DD> American teens. There will be a *lot* of acrimony over it in years to

 RH> They may give it another go in another generation or two.

No doubt. Some people aren't content to let things lay. Or to improve from
within.

 DD> come. I hope it doesn't devolve into what we had here a couple
 DD> centuries ago. Whilst that was settled pretty definitively (Grant v
 DD> Lee; Appomattox Court House) people are still quibbling over the
 DD> outcome.

 RH> Very much so, depending on where you live, what side you take.

Doesn't make any difference which side one *claims* to take. We either have a
union or we have 50 individual, feudal satrapies.

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 original 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

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