[Sca-cooks] Pickles (was Re: Weird food)
david at vastrepast.com
Fri Jul 18 18:24:32 PDT 2008
Did you make the pickled figs?
They sound great.
If so can you share the recipe.
Food is life. May the plenty that graces your table truly be a VAST
david at vastrepast.com
On Jul 18, 2008, at 11:43 AM, Dragon wrote:
> Laureen Hart wrote:
>> If there was lots and it wasn't likely to be eaten quick enough
>> mom would
>> pickle it or freeze it. Mom always said pickling everything was a
>> Midwest thing.
>> I suspect it was also a "not much money" thing.
> ---------------- End original message. ---------------------
> I think it is more accurate to say it is a pre-refrigeration-era-
> world-wide thing.
> People salted, pickled, dried, smoked and otherwise preserved foods
> so they would have them out of season and through the winter. About
> the only places this did not happen are in areas where salt was not
> easily obtained or in hunter/gatherer societies.
> Pickles aren't just cucumbers, that is a rather American mind set.
> You can pickle just about anything. Look at the gigantic variety of
> pickled vegetables in Asian cultures, India, Russia and just about
> any place you can think of that has ready access to large
> quantities of salt.
> I am trying to find the details but I once read an account of how
> one war during the Shogunate period in Japan was actually cut short
> by one side cutting off the supply of salt to the other. Without
> the flow of salt from the seashore to the inland province, the
> farmers could not preserve enough food for the winter and would
> suffer famine.
> We take salt for granted these days in the industrialized world. It
> is ubiquitous and cheap (it was not always so, sometimes it was a
> very dear commodity) and many of its uses in food preservation have
> gone by the way side in our modern society. Which is a shame in my
> opinion because many of the foods that were once preserved through
> pickling and salting were quite delicious in their own right. The
> developing world still maintains many of these traditions because
> they have to in order to survive.
> I once served pickled figs at a dinner. They were looked at with
> much suspicion by many of the diners but those who were daring
> enough to try them generally liked them. I had the advantage of all
> of my guests being personal friends who were familiar with my
> culinary skills and who generally have a slight bit more
> adventurousness than the average Joe or Jane. Out of the 20 people
> there, I think all but about two tried them and the majority
> thought they were "strange but strangely good".
> Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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