Comment on Why Should I...
FishFace@piefed.social 22 hours agoI bought some to make some old recipes (from Tasting History, which I imagine is a not-insignificant driver of online types having long pepper..?) but had to go online. The local place I go to for spices also didn’t have lovage or savoury - tsk!
mobyduck648@lemmy.world 22 hours ago
Haha guilty as charged, him and Historical Italian Cooking both introduced me to it.
One thing that’s somewhat more annoying to get hold of is Colatura di Alici, the garum-like anchovy sauce. You more of less must order it from Italy and ship internationally. Absolutely top-tier stuff though, I use it in modern dishes too. I can see why it was so popular.
rumschlumpel@feddit.org 10 hours ago
Did you ever compare it with asian fish sauce (I think Thai fish sauce is most common in the west, but many other east-asian/south-east-asian countries have it)?
FishFace@piefed.social 21 hours ago
Yeah I once looked into getting that but gave up. I just use fish sauce you buy in an asian supermarket. He recommended this as a substitution at some point but I don’t remember if they’re supposed to taste that different.