Yeah, I agree. Could it be an acquired taste? Not likely to see this at any Hardees anytime soon.
I’ll stick to using Garam Masala. I love it.
Nothing personal… But I think I just lost my appetite..
Short answer: No. Garam masala is a fragrant mix of spices for South Asian curries. Garum (liquamen is another common term) basically is little fish like sardines, layered in a vat with salt and maybe herb flavorings, allowed to sit in the sun and ferment for a week or so; stirred; and what drips out of the vat is garum. Of course, garam masala has its place, too….
Anything like Garam Masala?
Wow; garum. I always figured the closest analogue (in our culture) was Worchestershire; I think I read that in Reay Tannahill’s Food in History.
I always figured that "garum" was along the same lines as "nam pla" in Thailand, or "nuoc mam" in Vietnam, or "patis" in the Philippines. Providing salt, but an extra little pungent flavor. The kind of stuff that kicks up (damn, I hate that expression) noodle dishes and the like.
Needed: recipe for “garum”
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