[Sca-cooks] Smoked fish and meat--questions
david friedman
ddfr at daviddfriedman.com
Sat Sep 20 12:19:09 PDT 2003
> > Given my persona, pork products are not an option.
>> --
>> David/Cariadoc
>
>Given your reputation, one might think long pig would be ;-)
You are confusing me with a Frank. Manflesh is not permitted under
the Prophet's law.
...
>The trouble with smoked foods is that once preserved, refreshing them
>generally requires cooking- if you don't cook them, then breaking them into
>edible portions requires a bandsaw, or other heavy woodworking equipment.
>Once a properly smoked product is finished, it has roughly the density of
>dried wood.
Someone came to Elizabeth's class at Pennsic with things he had
smoked and said would keep. They were edible and reasonably tasty.
Smoked salmon is good--but I'm not sure how long it keeps without
refrigeration.
>Depending on how much you want to spend, one of these items might suit your
>needs.
Thanks for the info.
--
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/
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