tag:blogger.com,1999:blog-285274386924865021.post7611105263195935759..comments2024-01-27T08:40:56.156+00:00Comments on Pass the Garum: CaroenumNeillhttp://www.blogger.com/profile/13650697336655938430noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-285274386924865021.post-87774101713689512702014-02-02T08:46:35.888+00:002014-02-02T08:46:35.888+00:00Gustiamo.com carries a product called Colatura Net...Gustiamo.com carries a product called Colatura Nettuno Anchovy Sauce from Campania. I've tried it and it is delicious, but somewhat strong and like the ancient stuff, a little goes along way. A few drops in home made Caesar salad dressing gives you that imperceptible anchovy flavor without the overpoweringness of the whole anchovy fillets, which I always add to my Caesar salasd anyway. It is also nice alone with simple pasta, some olive oil, a bit of crushed red pepper and a sprinkle of grated Parmesan cheese, salute!Anonymoushttps://www.blogger.com/profile/11788635187865452011noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-12521145575677972502013-11-14T14:55:32.777+00:002013-11-14T14:55:32.777+00:00In Turkey there is a widely used condiment called ...In Turkey there is a widely used condiment called Pekmez, which is a kind of molasses made by boiling down grape juice into a thick syrup, with a strong raisin-y flavour. http://en.wikipedia.org/wiki/PekmezLenhttps://www.blogger.com/profile/04089623286515677843noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-65930896204368264922013-10-13T13:25:00.703+01:002013-10-13T13:25:00.703+01:00You could try mosto cotto for your caroenum. It ...You could try mosto cotto for your caroenum. It is still used in my region of Italy as a sweetener for some traditional cookies. It does not need to be from white grape juice. It is made by boiling down must, before fermenting it of course, until it becomes thick. The taste is sweet and tart at the same time. maurahttps://www.blogger.com/profile/10273233574723719544noreply@blogger.com