"Garum" is fish bits left to rot in a barrel for weeks. After fermenting it doesn't smell as bad as it sounds... but the recipe can definately do without.
OM NOM!!
Oh, and, the man behind the recipe:
Is it blood, or garum?The band behind the man:
Wednesday, September 29, 2010
Symposiomnomnom nom nom!!
There were togas and a harp and Roman food and a giant blue yabbie called Sir Nipsalot. Just rediscovered this recipe my Ancient History teacher (think 'Kerry King II') made on the barbeque that time we had the symposium. If you are that way inclined, do try making this. It is a slight variation on a Roman recipe, and it's lashings of yumsauce.
Oh, and, the man behind the recipe:
Is it blood, or garum?
Oh, and, the man behind the recipe:
Is it blood, or garum?
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