|From:||Andreas Johansson <and_yo@...>|
|Date:||Tuesday, July 10, 2001, 17:14|
Sally Caves wrote:
> Nuoc mam, or Thai nam pla, is made from fermented fishies, with >tons
>of salt. Of course, fermentation is a form of decomposition too, I
> >suppose. It does smell vile, and a little bit goes a very long way; it's
>good. Aside from a bat cave, the worst smell I ever experienced was when I
> >wandered around Saigon and came upon the riverside area where they
>collect, >recycle (and presumably clean ) the nuoc mam jars. Oy!
Ever heard of a Swedish dish that's usually called fermented herring in
English? (The Swedish term is "surströmming", lit "sour herring".) I have
never actually eaten the stuff, but the smell is intolerable 20m away.
Some years ago, one of my classmates put an opened jar of it in a
ventilation duct at school. He got fined the equavilent of a few dozen
dollars, and was expelled from the school for the rest of that semester
(which only was some week, but still). And of course, a few hundred people
were very angry with him ...
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