SC - Buried Foods (was - Composte)

[Philip & Susan Troy]

Aine of Wyvernwood wrote:
> 
> oh, youn wanna do it that way....the real way...okay, but
> they do not always taste so hot.....

I hadn't noticed a problem. I wonder if perhaps you had some unmet
expectations as a result of comparing cooked chicken eggs to uncooked
duck eggs? Apples really don't measure up as a good substitute for
oranges, do they ;  )  ? I'm sure that when comparing thousand-year-old
eggs to other thousand-year-old eggs, though, there will be some
variations in quality, and you might have had a bad experience. No
reason to condemn the species, though.

Believe me, I have no objections to cha gai dan whatsoever, but we had
been discussing buried foods.

> you can preserve eggs by coating in vaseline, for no refrigeration....
> um, seem to recall they will last a couple of months that way....used to do it
> on the sail boat where my makeup case was bigger than my cooler....
> aine

You can also store them in a solution of sodium silicate, I think it is.
This is essentially a clear syrup of some relatively inert chemical,
which probably does the same thing as vaseline, except you don't need to
take the time to coat them. You just immerse them. Same principle, I
guess.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================