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Rediscovering the "tastefully rotten"
Alaska Science Forum ^
| February 23, 2011
| Ned Rozell
Posted on 02/26/2011 11:01:03 AM PST by 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.
(Excerpt) Read more at 2.gi.alaska.edu ...
TOPICS: Food; Health/Medicine; Science; Society
KEYWORDS: alaska; disgusting; fermented; russia
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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:
1
posted on
02/26/2011 11:01:05 AM PST
by
skeptoid
To: skeptoid
That is so sick/disgusting.
To: DeoVindiceSicSemperTyrannis
In the article, she dicided to freeze the chickens.
3
posted on
02/26/2011 11:05:24 AM PST
by
skeptoid
(The road to serfdom is being paved by RINOs, and Lisa Murkowski is their mascot.)
To: skeptoid
she knows which dipping bowl is full of seal oil and which contains the reindeer blood. A useful skill, I'm sure.
To: skeptoid
The only fermented fowl I’d go for is Wild Turkey.
5
posted on
02/26/2011 11:05:53 AM PST
by
ReneeLynn
(Socialism is SO yesterday. Fascism, it's the new black. Mmm mmm mmm...)
To: skeptoid
Plenty of ‘Rats here in the USA just primed and ready to be fermented.
6
posted on
02/26/2011 11:08:40 AM PST
by
tflabo
To: skeptoid
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.
7
posted on
02/26/2011 11:12:26 AM PST
by
katana
To: ClearCase_guy
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
8
posted on
02/26/2011 11:14:20 AM PST
by
skeptoid
(The road to serfdom is being paved by RINOs, and Lisa Murkowski is their mascot.)
To: skeptoid
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.
9
posted on
02/26/2011 11:14:49 AM PST
by
Cicero
(Marcus Tullius)
To: skeptoid
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..
10
posted on
02/26/2011 11:15:32 AM PST
by
hosepipe
(This propaganda has been edited to include some fully orbed hyperbole....)
To: ReneeLynn
"The only fermented fowl Id go for is Wild Turkey." Make that Wild Turkey Rare Breed.
11
posted on
02/26/2011 11:17:39 AM PST
by
SVTCobra03
(You can never have enough friends, horsepower or ammunition.)
To: hosepipe
The article points out the failure of the Soviet Union as an incentive to return to these foods.
12
posted on
02/26/2011 11:18:06 AM PST
by
skeptoid
(The road to serfdom is being paved by RINOs, and Lisa Murkowski is their mascot.)
To: skeptoid
OK, close your eyes and smell. Is it a pair of dirty sweat socks or Limburger cheese? Hard to tell the difference.
13
posted on
02/26/2011 11:18:20 AM PST
by
JPG
(As WI goes, so goes the nation. Thank you, Gov Walker.)
To: JPG
To me, it's more like stinky gym shoes.
(perhaps a distinction without any difference)
14
posted on
02/26/2011 11:23:28 AM PST
by
skeptoid
(The road to serfdom is being paved by RINOs, and Lisa Murkowski is their mascot.)
To: katana
I’ve always heard that hung meat (you should pardon the expression)IMPROVES the flavor - I’m assuming that’s why it was done.
To: skeptoid
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.
16
posted on
02/26/2011 11:32:35 AM PST
by
Brad from Tennessee
(A politician can't give you anything he hasn't first stolen from you.)
To: miss marmelstein
Rotten meat is easier to eat with rotten teeth, so goes a theory of some historians.
17
posted on
02/26/2011 11:46:34 AM PST
by
razorback-bert
(Some days it's not worth chewing through the straps.)
To: SVTCobra03
18
posted on
02/26/2011 11:48:11 AM PST
by
ReneeLynn
(Socialism is SO yesterday. Fascism, it's the new black. Mmm mmm mmm...)
To: razorback-bert
Maybe! But I’m sure the French still hang fowl and game and while they don’t know much - they do know food!
To: Brad from Tennessee
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.
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