hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

Re: was Haggis/now history of food

Lye is a preservative if used in small doses and a horribly painful death
in used in large quantities.

Pam's other question comes mainly from history of what was available for
folks in certain regions.  Now of course we go to grocery stores and
purchase foods from around the world.  In times before refrigeration and
and modern transportation you ate what you had.  If you're starving that's
sheeps stomach looks pretty good.  It's also a handy bladder for stuffing
other goodies into it and you have a large sausage.  When depending on the
local environment for substanence you don't waste anything.  Food around
the world is an interesting topic.  Grubs, baby birds, monkey brains,
blood sausage all of these delicacies are based on what was available at
the local level and now since we are mixed all around the world they are
brought to us through cultural exchange.  The same folks who bring us dim
sum also bring us monkey brain.  We get snitzel and potato pancakes from
the same folks who give us blood sausage.  My love for goose liver pate is
in complete knowledge that the best pate comes when the goose is forced
fed corn until their stomachs explode.

Margaret, I worked for a Danish chef who hailed from the old country and
while perusing his old cookbooks noticed a picture of just born baby birds
with their eyes still closed arrayed neatly on a plate and garnished very

We all know of course that the best sausage is stuffed into pigs

It's what you're used to.  Believe me Pam, Hindu's think Texans are real
weird for eating steak.  By the way, ever try rattlesnake?  Understand it
tastes like chicken!


"Pamela J. Evans" wrote:

> Excuse a silly question, but isn't lye poisonous??
> Who dreams up these culinary nightmares??
> ---------- Original Message ----------------------------------
> From: Evelyn Ford <eafrn1@yahoo.com>
> Reply-To: gardenchat@hort.net
> Date:  Sun, 15 Dec 2002 04:58:41 -0800 (PST)
> >About 35 years ago I lived in Minneapolis and had many
> >friends of Norwegian descent. If you think Haggis
> >sounds bad, try Lutefisk...which literally means lye
> >fish. It's Cod fish soaked in a lye solution before
> >cooking. This is a popular treat (?) for many
> >Scandinavians. Personally, it stinks, and if not
> >cooked right can turn into a slimy mess... Phew!! The
> >only good thing about the Lutefish I've tried was the
> >creamy, rich sauce used to pour over it!. Guess it all
> >depends on what you're used to ;-)
> >
> >Evelyn
> >zone 6 Southern MO
> >
> >--- Kitty Morrissy <kmrsy@earthlink.net> wrote:
> >> Sounds similar to something I had once in Toronto.
> >> Went to an authentic
> >> Greek restaurant.  Asked the waiter to suggest
> >> something, because the menu
> >> was written in Greek.  He suggested his favorite.  I
> >> said, "What is it?"
> >> He said, "Is meat".  "What kind of meat?", I asked.
> >> "Is lamb, how you say?
> >> Delicacy.  Very Good.", he says.  He'd just gotten
> >> off the boat and didn't
> >> have much of a grasp of the language yet.  So I
> >> ended up with tripe,
> >> entrails, brains, what-have-you, stuffed into a
> >> casing wrapped in cabbage
> >> leaves or something.  Still not knowing, though, I
> >> tried it and just about
> >> upchucked right there.  I made my brother-in-law
> >> trade plates with me
> >> because the b...d knew what I was getting (he speaks
> >> Greek) and just sat
> >> there being of no help at all.
> >>
> >> Kitty
> >
> >
> >
> >__________________________________________________
> >Do you Yahoo!?
> >Yahoo! Mail Plus - Powerful. Affordable. Sign up now.
> >http://mailplus.yahoo.com
> >
> >---------------------------------------------------------------------
> >To sign-off this list, send email to majordomo@hort.net with the
> >
> >
> --
> Pam Evans
> Kemp TX/zone 8A
> --
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the

To sign-off this list, send email to majordomo@hort.net with the

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement