Episode 298: Something Fishy: Garum, Liquamen and Muria – What’s in a Name?
A Taste of the Past
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Bob's Red Mill Almond Flour - A Taste of the Past
Bob's red mill almond flour has been a product i've been using for a long time. I really like to use it when i make fruit tarts. Sally granger is an authority on roman fish, sauce, garum and a and roman cooking as well. She explains how the romans dined lying down,. They were only using one hand to eat, and they were eating with their fingers.
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