Rediscovering the "tastefully rotten"

Alaska Science Forum ^ | February 23, 2011 | Ned Rozell

[skeptoid]

While processing backyard chickens last summer, Sveta Yamin-Pasternak thought how nice it would be to bury those fresh carcasses in the ground and let microorganisms preserve her food the easy way. When the time was right, she could dig up the fermented fowl and enjoy them.

[skeptoid]

Fermenting subsistence food is common in Alaska Native culture.

(But do NOT use tupperware or other airtight containers.)

Click the pic for lots more good stuff:

[DeoVindiceSicSemperTyrannis]

That is so sick/disgusting.

[skeptoid]

In the article, she dicided to freeze the chickens.

[ClearCase_guy]

she knows which dipping bowl is full of seal oil and which contains the reindeer blood.

A useful skill, I'm sure.

[ReneeLynn]

The only fermented fowl I’d go for is Wild Turkey.

[tflabo]

Plenty of ‘Rats here in the USA just primed and ready to be fermented.

[katana]

Sounds no different than the old European hunter's practice of hanging a freshly shot/caught fowl by its neck with a string and waiting for the day the head and body separated (with a thud) before cooking. Hard for us to imagine eating or even touching something like that but at the time it was just the way things were done.

If there are any Freepers who have experimented with this "food prep" technique it might be interesting to have your comments. Like Duran Fruit in Asia and certain runny French cheeses, I'm pretty sure it's an an acquired taste that takes some effort (and maybe nose plugs) to acquire.

[skeptoid]

A Chukotkan family sitting down to enjoy a meat sampler 
(aged walrus, aged seal, whale skin fat) with fermented seal oil 
(in a cup to the left of the tray) being used as dipping sauce.

Photo by Sveta Yamin-Pasternak

[Cicero]

If Obama has his way, we’ll probably all have to learn how to do this. Because few people outside the government unions will be able to afford a freezer, let alone run it on windmill powered electricity.

[hosepipe]

Some Eskimoes(Indians) will eat things that would gag a maggot..
They also eat maggots.. as a delicacy..
Many others would too if they were starving...

Its not easy living in a land and that will not or barely grow grass..

[SVTCobra03]

"The only fermented fowl I’d go for is Wild Turkey." Make that Wild Turkey Rare Breed.

[skeptoid]

The article points out the failure of the Soviet Union as an incentive to return to these foods.

[JPG]

OK, close your eyes and smell. Is it a pair of dirty sweat socks or Limburger cheese? Hard to tell the difference.

[skeptoid]

To me, it's more like stinky gym shoes.

(perhaps a distinction without any difference)

[miss marmelstein]

I’ve always heard that hung meat (you should pardon the expression)IMPROVES the flavor - I’m assuming that’s why it was done.

[Brad from Tennessee]

The Vietnamese have a fish sauce called nuoc mam which is made by fermenting anchovies or other fish in a wooden box. I developed a taste for this at a time when I had little else to eat for a 10-day period. It takes just a few drops of this sauce to flavor a bowl of rice or other dish.

[razorback-bert]

Rotten meat is easier to eat with rotten teeth, so goes a theory of some historians.

[ReneeLynn]

Ooooh.

[miss marmelstein]

Maybe! But I’m sure the French still hang fowl and game and while they don’t know much - they do know food!

[miss marmelstein]

Fish sauce is an excellent condiment. Nothing wrong with a little fermentation. I think we Americans are a little too prudish about stuff like this. Give me a blue cheese or a runny cheese any day.