Comments by "Eliza Dolittle" (@ElizaDolittle) on "Vox" channel.

  1. Garum was used as a seasoning in whole recipes. Where we add a pinch of salt - or even McCormick's seasonings - in recipes they added say, a teaspoon of garum in their recipes. And they didn't only use the guts of the fish to make the garum, they also used the fish itself - cut up in chunks.
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  2. Garum in ancient Rome was used the way we use salt in recipes. Where we would add a pinch of salt, they added say, a tablespoon or so of garum. It was used as a condiment - it added more flavor to the whole meal. They also often used the whole fish, cut in pieces - not just the guts. And, the Romans used A LOT more salt to make the garum than they showed in the video. I mean, like 2 inches thick on top of the fish and spices. The video gave a very poor representation of how it was made and used probably because they don't know much about history. Also, from what I learned, ancient Roman taste buds were similar to today's Asian taste buds - not just the salty fish sauce, but they also incorporated a lot of sweetness in their foods - they used honey a lot in their recipes. Their cuisine was sweet, savory and sometimes even sourish. They would not like today's Italian cuisine at all! But the Italians still market garum - they call it Colatura di Alici (alici means anchovies because that's what they make it with).
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  3. Silly - I love to see recreations of Roman colorized statues, but I absolutely adore the colorless statues.
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  4. are you talking about babies?
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