Re: Garum factory in Askhkelon

Ah, Noma. When a colleague was going to Copenhagen for a conference and ask=
ing for restaurant recommendations, we all enthusiastically suggested Noma.=
=20

None of us has ever been, because none of us can afford $300 a plate (I've =
never been to Copenhagen, to be honest.)

He was not amused.=20

____________
P. T. Rourke

> On Dec 17, 2019, at 4:28 PM, Adam Blistein <[email protected]> wrote:
>=20
> =EF=BB=BFMy son is currently studying The Noma Guide to Fermentation, a r=
elatively new award-winning cookbook produced by an award-winning Danish ch=
ef who apparently puts something fermented into everything he makes.  My so=
n is trying to figure out which of its recipes he can get away with in a sm=
all Brooklyn apartment.  He thinks he will have to settle for "lacto-fermen=
ted veggies" and, once he works up the courage, vinegar or miso.  Still, he=
 asked me recently about garum, and I didn't have a lot to offer him.  He t=
herefore much appreciated the posts from James and Ralph and offers the fol=
lowing recipe which shows that garum doesn't have to have fish.
>=20
> https://nam04.safelinks.protection.outlook.com/?url=3Dhttps%3A%2F%2Fwww.s=
plendidtable.org%2Frecipes%2Froasted-chicken-wing-garum&amp;data=3D02%7C01%=
7CCLASSICS-L%40lsv.uky.edu%7C8d93a5fc94664938674808d783476ccd%7C2b30530b69b=
64457b818481cb53d42ae%7C0%7C1%7C637122215114897091&amp;sdata=3D4NNwzsyF7xZM=
0Nc%2BcsfvomjJUDgkcFMJd853TfNM7cg%3D&amp;reserved=3D0
>=20
> Adam Blistein