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🎩 700 PAGER 🎩
❸ 3 YEARS ❸
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Fish sauce? I'm trying to think if I've even ever heard of that.
"In the 1800s, a chemist shop on Belle Vue Terrace in Great Malvern (now a shop called Malvern Goldsmiths) was owned by three men; John Lea, William Perrins and the manager Walter Burrow. The shop front still displays the brass pillars dating back to this time. Lea, Perrins and Burrow started selling spring water and soda water and, for a while, they owned the sole rights to bottling and selling the water from Holywell and St Ann's Well. In 1850, Walter and his brother John Burrows bought out Lea and Perrins and expanded the bottling business, eventually moving to the first bottling plant which is now the Robson Ward Courtyard on Belle Vue Terrace.I like the idea but I once saw a clip of how Worcestershire sauce is made and it put me off it a bit.
Salty savoury stuff used in SE Asian cooking - stinks to high heaven but is bloody tasty.
Basically salted fish left in barrels to ferment and the liquid produced is bottled up and then put in food. One of those - how the fuck did they discover that one kind of things. Like blue cheese.