Text 2470, 116 rader
Skriven 2013-07-17 06:40:00 av Dave Drum (68426.cooking)
   Kommentar till text 2467 av RUTH HANSCHKA (1:123/140)
Ärende: Fish Sauce
==================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> This was small groups (squad tents - 5 or 6 bodies) with the cooking
 ->  -> chores shared out more-or-less equally. As with all military and
 ->  -> quasi-military deals - the guy with the hot sauce and garlic salt
 ->  -> was king.

 ->  SR> Garlic, salt and hot sauce make all kinds of things edible.

 -> Or at least plaster over the inedibility ... like how chilli came into
 -> being back in the days before refrigeration.
 ->
 SR> Jamaican food too, as often as not.  Peasant cooking in general, if it
 SR> comes to that.  Most "poor" food or "primitive" stuff comes from people
 SR> making something yummy out of something that might not otherwise be
 SR> edible. That's probably where Vietnamese fish sauce came from, for sure. 
 SR> Rotten anchovies.

Garum usually is fermented anchovy. Nam Pla can be any fish or mollusk.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Nam Pla
 Categories: Five, Seafood, Condiments, Sauces
      Yield: 1 recipe

           Raw fish
           Water
           Salt

  Here's how you can make a fermented fish sauce.You can
  make this recipe differently depending on the ingredients
  you have available, and I'm sure it'll all come out great.
  I used fresh sardines for mine, because sardines are one
  of the cheapest fish available in my area, but you can use
  any type of fish. You can use regular, standard fish with
  vertebrae, or shellfish, or even octopus. It doesn't
  matter, so long as its fish.

  Take your fish and chop it up, bones, head, scales, flesh
  and all. The smaller the pieces, the better.

  Mix with a lot of salt. I can't tell you an exact amount
  as I didn't measure, but you want it salty enough to kill
  any bad bacteria (this is raw sardines we're talking
  about) and prevent mold growth. I also know that if this
  is supposed to be a soy sauce replacement, it would need
  to be quite salty, so I was very generous with the salt.

  Add some water. Not a ton, but since you want it to
  ferment and the fish may not have so much liquid, its a
  good idea to put some water in to fill in the spaces
  between the fish parts.

  Put your mixture in a glass jar. Cover it. This probably
  would have fermented best covered with a cheesecloth, but
  as I was fermenting it in my kitchen, I had no interest in
  having the constant fishy smell, so I just kept the cover
  of the jar sealed tightly and would open it once every day
  or two to allow the mixture to "breathe".

  Leave your fermented fishy stuff on the counter, on your
  shelf, in your pantry for a while. Give it a shake every
  few days. I've read to leave it as long as a year, but
  after 3 weeks I got too impatient and started using it and
  it was fine.

  From: http://www.whiteonrice.com

  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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