Seriously, you think I haven’t researched garum? I tracked down and ordered the closest modern version, FFS. I take period cooking very seriously. Your last-minute attempted Wiki gotcha is not a counter to years of reading about the stuff. Get back to me when you’ve made roasted garum-and-cumin honeyed peaches yourself.
NatGeo calls it fermented. NPR calls it fermented. A paper described in Science Direct calls it fermented. The Guardian calls it fermented. Mother Jones calls it fermented. The Newfoundland Independent calls it fermented. No Tech Magazine calls it fermented. The book Garum and Salsamenta: Producation and Commerce in Materia Medica apparently calls it fermented. A Field Guide to Fermentation apparently calls it fermented. The ball is on the other foot, checkmate.
I apologise, I have been a bit imprecise. Making garum is fermentation in the sense of "Any energy-releasing metabolic process that takes place only under anaerobic conditions ", I’ll concede that. It is not, however, any of :
[ul]
[li]a preservation method for food via microorganisms.[/li][li]a process that produces alcoholic beverages or acidic dairy products[/li][li]a large-scale microbial process occurring with or without air.[/li][/ul] and there is, contrary to what the poster I originally replied to was suggesting, no yeast in it. So sure, it’s “fermented fish”, because that word has lots of meanings. But the production doesn’t involve any microbes. When I say “it’s not fermented, it’s autolysed”, that’s a perfectly accurate way to describe the distinction. And it’s that distinction I want to make sure is clear. I refuse to resign. One of your references talks about making “beef garum”, FFS.
But boy, you sure google good, well done, you!
Thanks. The last time I even thought about garum before reading this thread was–well, it was one day before it was mentioned in this thread.
Also, you might enjoy a manga series about food/drink fermentation. It ran to 13 volumes! (Archive.org link.)
I’m familiar with it. It came up on some old thread about drinking fermented milk, IIRC.
But that’s absolutely typical for traditional fermented foods. Sauerkraut is just cabbage and salt. Fermented pickles are just cucumbers in salted water. (Yes, there are microbes on the produce, in the air, all that kind of stuff, but nothing “extraneous” is added.)
That said, I see the distinction you’re making describing it as autolysis and not microbial or bacterial decomposition. That is a difference. But that seems to be referred to as “fermentation” or garum as a “fermented fish sauce” everywhere I could find, too.
True enough, but once again, the original context there was talking about microbes being added.
I’m happy to acknowledge that that’s the common usage. But you can see how not drawing the distinction would lead to the kind of misapprehension Johnny Bravo had.
Ah, yes. I didn’t go far back enough in the thread to see the “using different strains of yeast” part.
Really not.
If I may add a data point, I have travelled all round Europe and neither I nor my companions have ever had food trouble.
Likewise in the USA and much of Africa. The exception is Egypt, where I once absently-minded ate a mouthful of salad (I had been warned not to) and in less than an hour I was doing the Toilet Two-step.
Thanks to this thread, I now have an image of Leonardo da Vinci and Socrates sitting in a car discussing their Sonic meals.
I would also guess that carbonated soft drinks would really scare the ancients at first. That prickly, somewhat painful sensation in the mouth…
A online friend of mine teaches an American culture class in a Japanese private school and she sent home for a break and came back and handed them out (kit kats and reeses cups) and a lot of the students couldn’t finish them because of the sweetness
Japan prefers a darker chocolate than we do and they make the candy accordingly
she said at one time tho you could of made a million bucks by opening a us style bakery chain as baked goods were really unheard of
she made donuts from a cookbook for a way to raise money for a class trip and sold out in minutes based on the sheer novelty of them …
Depends what those ancients were used to, I guess - there are plenty of naturally carbonated springs, usage of which goes back to at least the Romans. The spring Perrier water comes from, for instance.
That story makes no sense to me. Taking Kit Kats to Japan is like taking coal to Newcastle. The same goes for baked goods. And also for doughnuts. The only thing on that list even remotely exotic in Japan is Peanut Butter Cups before 2012. Your friend–it seems–is either posting from 1.) early last century 2.) the most remote area of Japan possible or 2.) her ass.
Same here. Several months in India and not one case of Delhi Belly. I was backpacking so street food was what I was eating. The best was the corn flakes with fresh milk available at the train stations. Kinda wondered how much processing the milk went through though, but the taste of something familiar was priceless.