[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.

[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.

[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..

[JPG]

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

[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.

[ADemocratNoMore]

FWIW, my grandfather, who was Polish, used to leave bottles of whole milk out at room temperature for 3 or 4 days until they became all curdled and sour and nasty. Turns out that is considered a delicacy by some Central Europeans, Grandpa included.

[2nd Bn, 11th Mar]

Is Thailand where they eat eggs that have been buried for 100 years?

[martin_fierro]

OM NOM NOM NOM!

[Nepeta]

I’m pretty open-minded about trying new foods, but I prefer my foods not to be rotten.