AdamSmith Posted August 27, 2015 Posted August 27, 2015 Mmm! (Seriously.) Garum sauce: ancient Rome's 'ketchup' becomes a modern-day secret ingredient http://www.theguardian.com/lifeandstyle/2015/aug/26/garum-sauce-colatura-di-alici-italy-fish lookin 1 Quote
Members RA1 Posted September 5, 2015 Members Posted September 5, 2015 Even though I do not cook with salt and, in fact, do not keep it in my kitchen or home, I do like anchovies. Therefore I will have to give this a try. Thanks. Best regards, RA1 AdamSmith 1 Quote
AdamSmith Posted September 6, 2015 Author Posted September 6, 2015 I keep salt on hand only to use the requisite 1/4 or 1/2 teaspoon in cake recipes. It is needful there for the taste note and also the little bit it adds to the leavening. Quote
Members MsGuy Posted September 6, 2015 Members Posted September 6, 2015 Chowing down on rotten, oily slime skimmed from vats of decayed fish parts but worrying over your salt intake? You guys are a hoot! AdamSmith 1 Quote
Members RA1 Posted September 6, 2015 Members Posted September 6, 2015 Thanks! Best regards, RA1 Quote
AdamSmith Posted September 7, 2015 Author Posted September 7, 2015 Chowing down on rotten, oily slime skimmed from vats of decayed fish parts but worrying over your salt intake? Laughing at my sexual practices is not really too polite. Quote
Members RA1 Posted September 7, 2015 Members Posted September 7, 2015 By now you shouldn't have to practice all that much. Best regards, RA1 AdamSmith 1 Quote
