[Sca-cooks] snail recipes

Kimberly Vallance tibbles74 at gmail.com
Thu Mar 6 11:25:20 PST 2008

Khli is the general term for any preserved or fermented meat from what I
have been able to find so far. Andrew Zimmerman does a Bizzare Foods show.
Which is really cool cause he also shows the culture side. The Khli that he
has is fermented in a ooo that ain't right kinda way. But then again Next
week he is doing a fermented fish, I believe... which to Americans would be
rotted. The reason I say what he ate is eww is because he eats some things
that make me shiver but he couldnt stomach this one. So that make me go all
wide eyed and amazed.

On Thu, Mar 6, 2008 at 4:38 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> On Mar 5, 2008, at 11:56 PM, Stefan li Rous wrote:
> > <<< But Khli is fermented meat that is done in an odd fashion... saw
> > it on the
> > travel channel Bizzar food.s >>>
> >
> > Fermented, in what odd fashion?
> I can't really address the question of how this is especially odd, but
> then I didn't become exposed to this via a television show on odd
> foods, so perhaps my motives are different from those of The Travel
> Channel ;-). But I did happen to do a little web searching on this
> when the subject came up t'other day, and here's what I found:
> Khli is meat, generally beef, cut into strips and marinated in a thick
> sauce made from crushed garlic, other spices and probably salt (I
> forget, but it would make sense) for 24 hours. Then it is dried on
> racks (remember this is North Africa we're talking about, so drying
> isn't difficult in the climate). The dried strips are then placed in a
> crock or jar and covered with melted fat, which congeals around the
> meat and seals out air and airborne pathogens, much in the same way as
> the French confits of semi-cured pork, goose or duck in jars of their
> own fat.
> Standard usage apparently involves removing a piece or three from your
> jar, removing the fat, and frying it with eggs.
> If they did this with bacon in someplace like Poland or the Ukraine,
> we'd be saying it totally rocked. I'm wondering if perhaps there was
> some artificial but local ick factor included in the TV coverage of
> this product, like maybe shots of fly-covered beef carcasses in the
> sub-tropical, traditional, open-air market? Or maybe the marinade
> looks like something that shot out of one end or the other of a less-
> than-healthy baby?
> I'm just sayin'...
> Adamantius
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