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The significance of kitchens for Ancient Egyptians
The Daily Star (Egypt) ^
| 6/2/07
| Ahmed Maged
Posted on 06/15/2007 5:10:15 AM PDT by Renfield
click here to read article
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http://www.dailystaregypt.com/imageview.aspx?ID=5566&ImageWidth=200
1
posted on
06/15/2007 5:10:17 AM PDT
by
Renfield
To: Renfield
I really wish FR would use the same VBR code-enabling features that other bulletin boards do. It would make things SO much easier.
2
posted on
06/15/2007 5:11:50 AM PDT
by
Renfield
To: SunkenCiv
3
posted on
06/15/2007 5:12:41 AM PDT
by
Calpernia
(Breederville.com)
To: blam; SunkenCiv
4
posted on
06/15/2007 5:12:52 AM PDT
by
Renfield
To: Renfield
Those forums are easier to hack though.
5
posted on
06/15/2007 5:13:25 AM PDT
by
Calpernia
(Breederville.com)
To: Renfield
6
posted on
06/15/2007 5:13:52 AM PDT
by
Calpernia
(Breederville.com)
To: All
Eat Like an Egyptian ping.
7
posted on
06/15/2007 5:14:37 AM PDT
by
BipolarBob
(Yes I backed over the vampire, but I swear I didn't see it in my rear view mirror.)
To: Renfield
8
posted on
06/15/2007 5:15:20 AM PDT
by
Renfield
To: Calpernia
I am having trouble deciphering some of that link.
9
posted on
06/15/2007 5:15:35 AM PDT
by
BipolarBob
(Yes I backed over the vampire, but I swear I didn't see it in my rear view mirror.)
To: Renfield; BipolarBob
I didn’t even look at the link. I just hypertexted it for Renfield.
10
posted on
06/15/2007 5:18:49 AM PDT
by
Calpernia
(Breederville.com)
To: Renfield
Egyptian kimchee. Who would have thought?
11
posted on
06/15/2007 5:21:50 AM PDT
by
CholeraJoe
("You just killed a helicopter with a car!" "I know. I was out of bullets.")
To: Calpernia
I understand that. I wasn’t blaming anyone but myself for failing to comprehend all of the meaning of the characters in the text.
12
posted on
06/15/2007 5:22:34 AM PDT
by
BipolarBob
(Yes I backed over the vampire, but I swear I didn't see it in my rear view mirror.)
To: BipolarBob
Ha ha, what’s the matter, you don’t speak ASCII??
13
posted on
06/15/2007 5:24:47 AM PDT
by
Calpernia
(Breederville.com)
To: BipolarBob
Oh, I see, that wasn’t an article; he was trying to post and image.
You are looking at code that makes a picture.
14
posted on
06/15/2007 5:25:40 AM PDT
by
Calpernia
(Breederville.com)
To: BipolarBob
I just looked at post 8. That is the image. The I posted is for that. I assumed it was a text link.
15
posted on
06/15/2007 5:27:09 AM PDT
by
Calpernia
(Breederville.com)
To: Renfield
... most interesting of these habits is the production of fesiekh (rotten fish). I would like to note, however, that the Ancient Egyptian technique of preparing fesiekh is by far more advanced than ours.SO THAT'S WHERE LUTEFISK CAME FROM!!!!!!!!
16
posted on
06/15/2007 5:41:07 AM PDT
by
Red Badger
(Bite your tongue. It tastes a lot better than crow................)
To: Red Badger
I think lutefisk probably came about when some Viking woman accidentally dropped a platter of fish into a vat she was using to make lye for soap (asssuming Vikings used soap).
Lutefisk is pretty hard to explain. We really have to reach “outside the box” for such things.
17
posted on
06/15/2007 5:54:44 AM PDT
by
Renfield
To: Renfield
An ancient Viking went for a trip to Egypt and got the recipe, but since it was in Egyptian, something was lost in the translation!...........
18
posted on
06/15/2007 6:02:47 AM PDT
by
Red Badger
(Bite your tongue. It tastes a lot better than crow................)
To: Red Badger
Wikipedia claims that the first written record of Lutefisk comes from a King of Norway in the mid-16th century. Nordic folklore has it that Lutefisk came about when, in Ireland, St. Patrick ordered his retainers to pour lye over the dried fish on a Viking longboat, with the aim of poisoning the Vikings; but that the vikings, after soaking their alkaline fish in water and cooking it, pronounced it delicious.
You just can’t find any way to mess with people tough enough to cross the North Sea routinely in shallow-draft open boats.
19
posted on
06/15/2007 6:12:41 AM PDT
by
Renfield
To: CholeraJoe
Kimchee, at its most basic, is pretty much the same thing as sauerkraut - naturally fermented pickled cabbage. Other ingredients, such as garlic, hot red pepper, and fish sauce, are optional and vary from region to region and maker to maker in Korea.
The local Japanese-Korean restaurant I go to serves a kimchee that I really like - very spicy. It is a bit of an acquired taste, though, to be sure.
20
posted on
06/15/2007 6:27:59 AM PDT
by
-YYZ-
(Strong like bull, smart like ox.)
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