Who ate all the anchovy paste?

[Left Is Write]

Yeah, yeah, worst copycat of all time. Sue me. I'm bored and cranky.

[Squatch]

1. The Puttanesca did

[Moochy]

2. Garum anyone?

That dirty two bit @#$@$@ sure makes a good puttanesca.

[Squatch]

3. I wondered if anybody would get it.

:toast:

[Moochy]

6. MMM Roman Fish Paste

I wondered before about the connection between garum and puttanesca, to no avail.

Garum was probably the most important food of the ancient Roman world.

However I believe that, for most people in the Greek/Roman world using fish sauce was exactly like adding pure salt to food today, it was a very basic ordinary product that everyone used. The distinction between the cheapest fish sauce and one made with a particular type of fish was, I believe, largely in the mind of the purchaser. The product was a salty pungent brine that enhanced the flavour of the other ingredients in a dish- no more no less. The degree of pungency is the distinction that matters in defining the various sauces and that was determined by the amount of blood and intestines that were added as well as the fish used.

http://www.geocities.com/Athens/Ithaca/8337/c_garum.html

[On the Road]

4. I Would Much Rather Hear about Anchovy Paste

than butt paste.

Speaking of which, my 15YO daughter picked up a very cool article involving anchovy paste. It's a very small chest of drawers completely covered with colorful strips of metal from various packaged goods such as Coke, 7Up, Insectide, and, yes, even anchovy paste. Most of the writing is bilingual in English and French or Arabic. It was made in Senegal and purchased from an African festival.

[cry baby]

5. call me sick, but I like anchovy paste.

:hide: