-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-

 JW> I am particularly fond of cooking with small amounts of fermented
 JW> shrimp paste.

If you don't tell Andrea I'll admit to sneaking in anchovy filets to
a lot of things for that extra depth of flavour.  (They are GF ;) )

 JW> Depending on which Asian country its from it might be labeled:
 JW> Bagoong alamang, Belacan, Kapi or Terassi.

Quick google search shows it should be gluten free, but check labels
as north american brands sometimes add wheat.  (WHY!?!?!)

Shawn

... Mathematicians have to PROVE they can do it

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