Helen Bates on tue 17 oct 06
On Tue, 17 Oct 2006 09:57:45 -0400, Fred Parker <...> wrote:
>(...) Must be something like salt-cured ham and grits here in Georgia.
>We use the leftover red gravy (if there is any) to coat elements...
Or the ham we had at the Shaker Village of Pleasant Hill, Kentucky, which
was saltier than anything I had ever tasted other than salt water gargle.
Hoo-haw!
As for salt cod, the Portuguese in Toronto also eat a lot of it - I've seen
the dried fish, stiff as a board. How it's prepared I don't know for sure,
but I imagine it's soaked then fried, baked or barbecued.
Helen
PS: Here's a decent site advertising but also describing Kentucky Country
Hams and how to keep them and cook them: http://www.apptrav.com/meats.html
--
Helen Bates
Belleville, Ontario, Canada
Clayarters' URLs: http://amsterlaw.com/clayart/
Catherine on tue 17 oct 06
The following method of preparation doesn't sound like any salt-cured ham=
I
ve encountered. The gelatinous consistancy sort of turns off one's taste
buds. Saponification sounds like a process found on the CSI crime shows.=
=0D
=0D
Dare I sign my name after thusly denigrating lutefisk?=0D
=0D
Catherine from Yuma, AZ=0D
=0D
"The fish will swell during this soaking, regaining a size even bigger t=
han
the original (undried) fish, but the protein content paradoxically decrea=
ses
by more than 50 percent, causing its famous jelly-like consistency. When
this treatment is finished, the fish (saturated with lye) has a pH value =
of
11=9612, and is therefore caustic. To make the fish edible, a final treat=
ment
of yet another four to six days (and nights) of soaking in cold water (al=
so
changed daily) is needed. Eventually, the lutefisk is ready to be cooked.=
=0D
In Finland, the traditional reagent used is birch ash. It contains high
amount of potassium carbonate and hydrocarbonate, giving the fish more
mellow treatment than sodium hydroxide (lyestone). It is important not to
incubate the fish too long in the lye, because saponification of the fish
fats may occur, effectively rendering the fish fats into soap. The term f=
or
such spoiled fish in Finnish is saippuakala (soap fish)."=0D
=0D
-------Original Message-------=0D
=0D
From: Helen Bates=0D
>(...) Must be something like salt-cured ham and grits here in Georgia.=0D
Or the ham we had at the Shaker Village of Pleasant Hill, Kentucky, which=
=0D
was saltier than anything I had ever tasted other than salt water gargle.=
=0D
Hoo-haw!As for salt cod, the Portuguese in Toronto also eat a lot of it -=
I
ve seen=0D
the dried fish, stiff as a board.=20
Sheryl McMonigal on wed 18 oct 06
I grew up in Ky. and salted many a hog as an youngen. they are salty.
cooking methods tend to be the magic to a delicious ham. whenever we wanted
to get a strong wild flavor out or a too salty taste out we soaked stuff in
buttermilk. buttermilk also tends to be a tenderizer. and in those
occasions when something was a tad rancid we just soaked in buttermilk. we
are all still alive so I guess eating spoiled meat will not kill you. I
live in New Mexico now and haven't had a decent hog in years. However when
we go hunting we are sure to bring plenty of salt and pepper. the pepper
especially protects the kill from blow flies making little maggets under the
skin. we are headin' for the mountains next month to get some meat for the
winter,we are hoping to run upon a wild pig to put in the smoke house. they
are pretty mean so I don't get to close cause I can't run no more. boy I'm
hungry now.
sheryl McMonigal
ps. If you want to have a fat goose for the holidays, but don't like the
greasiness they tend to have just stuff the bird with sourkraut, toss the
kraut after the bird is done and wahlah no greasy bird and no kraut taste.
----- Original Message -----
From: "Helen Bates"
To:
Sent: Tuesday, October 17, 2006 1:28 PM
Subject: Re: lutefisk the true story - now salt ham - OT
> On Tue, 17 Oct 2006 09:57:45 -0400, Fred Parker <...> wrote:
>
>
> >(...) Must be something like salt-cured ham and grits here in Georgia.
> >We use the leftover red gravy (if there is any) to coat elements...
>
> Or the ham we had at the Shaker Village of Pleasant Hill, Kentucky, which
> was saltier than anything I had ever tasted other than salt water gargle.
> Hoo-haw!
>
> As for salt cod, the Portuguese in Toronto also eat a lot of it - I've
seen
> the dried fish, stiff as a board. How it's prepared I don't know for
sure,
> but I imagine it's soaked then fried, baked or barbecued.
>
> Helen
>
> PS: Here's a decent site advertising but also describing Kentucky Country
> Hams and how to keep them and cook them: http://www.apptrav.com/meats.html
>
> --
> Helen Bates
> Belleville, Ontario, Canada
> Clayarters' URLs: http://amsterlaw.com/clayart/
>
>
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