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"Gary Woods" wrote in message
... .... I just got "Wild Fermentation," which has more than anybody needs to know about pickles, kraut and more, with a lot of background on the cultures that invented these things (Who thought burying a bunch of fish in the ground to make sauce was a good idea). I like that sort of stuff. But then, I'm weird. Sounds like a new way to make lutefisk . Not that I would ever like to make it. Or smell it. Olin |
#2
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"omi" wrote:
"Gary Woods" wrote in message .. . .... I just got "Wild Fermentation," which has more than anybody needs to know about pickles, kraut and more, with a lot of background on the cultures that invented these things (Who thought burying a bunch of fish in the ground to make sauce was a good idea). I like that sort of stuff. But then, I'm weird. Sounds like a new way to make lutefisk . Not that I would ever like to make it. Or smell it. I want Gary to expand on the recipe a bit. It reminds me of the buried casks of anchovies all Quang Nam province in Vietnam that were fermenting to make Nuoc mam. I think they were just layers of fish and salt-- buried to keep the temp more or less steady- and turning into an unforgettable condiment in a few months. [I happen to like it. It doesn't seem to be agree with most westerners.] Jim |
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