[Sca-cooks] Fermented/Pickled Food

[Carole Smith]

So the Middle Eastern pickling method that uses olive oil rather than vinegar would be outside your scope, then?
 
Cordelia Toser

Daniel Phelps <phelpsd at gate.net> wrote:

Stefan wrote:
>
> What is "Roguszys"?
>
And then referred me to his florilegium.

Evil laugh and mad cackling!

Stefan if you will check the florilegium all will be revealed regards
Roguszys.

He further asked:

> Are you including beverages or just more solid foods? Is cheese
> considered "fermented"? I suspect though that your category may already
> be too big to handle well.

Hmmm... good point. I was thinking fermented and/or pickled... both
vegetables and "flesh". Thus "loo-da-fisk" would be out as not fermented or
pickled with vinegar but perhaps that nice Icelandic shark snack would be in
as "fermented". Wasn't thinking cheese... wasn't thinking fermented
beverages... wasn't thinking bread either. I was thinking of foods in which
the fundamental structure of the original main ingredient is still
discernable through the fermentation/pickling process, i.e. cucumbers to
cucumber pickles rather than milk to cheese. On the flesh side some
examples would be pickled eel, eggs and pig's feet.

Daniel

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com