LL-L "Lexicon" 2013.04.21 (01) [EN]

[Lowlands-L]

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 L O W L A N D S - L - 21 April 2013 - Volume 01
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From: Roger Thijs <rogerthijs at yahoo.com>
Subject: LL-L Vocabulary

I’m looking for the origin of “gaste” in my Lonerland Limburgish.****
I know “gaste” especially as applicable to pork sausage that was, bend in
into a ring, dried hanging on the kitchen ceiling during several weeks.
“Gaste” meant it was overaged and the little white blocs of fat in the mass
started yellowing. I hated the taste but at the time (in the fifties) it
was still consumed.****
It may be linked to the Dutch “gist” (yeast, French levure, German Hefe),
but in my Limburgish yeast was called “gèèl” and e.g. sold in square blocks
for baking bread at home. The latter may correspond phonetically to the
Dutch "geil" (horny), but thar makes no sence.
Is there a standard vocabulary for aged food/meat that is still maginally
edible?****

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