Now you're just cream cheese, red onion, and a food processor from fish spread.

Is it really garum if it isn't fish guts that have been sitting in a pot covered in salt for months?

Not really. That’s were the msg comes in. I’d like to make that though- but wrong season. I can either keep it at 104f for like months or try in the summer time.

You mean it's 104F in the winter where you are?

You laugh now, but give it 50 years.

I was so proud of myself for making carnitas today, and you show me up with this. At least it's not like the chocolate guillotine video you shared before. That guy was a little too much.

Carnitas is actually more difficult to make I think. I honestly don’t really even know what to use this on. But I guess if you actually ferment the fish it’s an early source of msg/umami.

Most of what I know about garum comes from my HS Latin class. My teacher said they used to put it on almost everything, it was just a very popular condiment, like ketchup or hot sauce today. They cooked meat with it, put it on eggs, in wine, fed it to sick people like we give them chicken broth & orange juice today. It's just an everything sauce.

I learned about it from Giles Coren and Sue Perkins.

Also, wine? I'd heard that Roman wine was terrible, but it had to be putrid for adding garum to make it better.

Are the pics yours?

I have no relation to that lilmookie guy. Total asshole.

(Ya they’re mine)

Southeast asian fish sauce (ie: Thai, Viet, etc) is basically garum. Just go buy some. It's much easier.

This has oregano. The difference is that the real Garum is fermented and is a naturally occurring msg-y thing. But ya, Asian fish sauce is seems the same

To be fair, I certainly applaud the effort. I've a reasonable list of culinary preparations that I'll put the effort in to make from first principles... just not sure fish sauce is one of them!