Re: Re: Haggis, now lye

and most of the olives processed in this country are lye cured; most processed in Europe are salt cured.


At 02:54 PM 12/16/02 -0600, you wrote:
Corn is treated with lye to produce hominy.
Cathy
On Sunday, December 15, 2002, at 08:40 AM, 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



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--
Pam Evans
Kemp TX/zone 8A
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jsinger@igc.org

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