LL-L 'Delectables' 2006.07.25 (10) [E]

[Lowlands-L]

======================================================================
L O W L A N D S - L * ISSN 189-5582 * LCSN 96-4226
http://www.lowlands-l.net * lowlands-l at lowlands-l.net
Rules & Guidelines: http://www.lowlands-l.net/index.php?page=rules
Posting: lowlands-l at listserv.linguistlist.org or lowlands-l at lowlands-l.net
Commands ("signoff lowlands-l" etc.): listserv at listserv.net
Server Manual: http://www.lsoft.com/manuals/1.8c/userindex.html
Archives: http://listserv.linguistlist.org/archives/lowlands-l.html
Encoding: Unicode (UTF-8) [Please switch your view mode to it.]
=======================================================================
You have received this because you have been subscribed upon request.
To unsubscribe, please send the command "signoff lowlands-l" as message
text from the same account to listserv at listserv.linguistlist.org or
sign off at http://linguistlist.org/subscribing/sub-lowlands-l.html.
=======================================================================
A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West) Flemish Z=Zeelandic (Zeeuws)
=======================================================================

L O W L A N D S - L * 25 July 2006 * Volume 10
======================================================================

From: 'Elsie Zinsser' <ezinsser at icon.co.za>
Subject: LL-L 'Delectables' 2006.07.25 (06) [E]

Haai all,

Thomas, here in our Cape Province we get a yummie dried fish called
bokkoms, which is a good pre-potjie snack with a cold lager beer.

Old pieces eventually do smell somewhat rotten, and as my brother says,
only good for scaring the flies away.

Regards,
Elsie Zinsser

>>Is there any lowlands tradition for eating rotten fish like there is in
Sweden?
Tom Byro

----------

From: 'Ben J. Bloomgren' <godsquad at cox.net>
Subject: LL-L 'Delectables' 2006.07.25 (06) [E]

This is herring that is allowed to ferment in the can so that the cans
bulge with the gas pressure.

Ok, whoa! That sounds like the epitomy of absolute disgust. Fermented fish?
I cannot imagine, and my gag reflex activated upon seeing that post! I've
gotta get it out of my head!
Ben 

----------

From: 'Marcel Bas' <roepstem at hotmail.com>
Subject: LL-L 'Delectables' 2006.07.25 (06) [E]

Hi Tom,

In Holland we eat our fish (herring too) not fermented. But not always fresh
either. Our _zoute haring_, which happens to be my favourite snack, undergoes an
interesting process: when the fishermen catch the fich, they first 'kaken' the
herring, that is; they cut open the dorsal area, cut into the herring's spleen,
which allows the spleen's liquids to affect the whole herring's flesh. They then
keep the herrings in a salty barrel, and they leave it in there for a couple of
days, allowing the fish to decompose. Hence the tender flesh and the creamy
taste. Maybe it starts to ferment, but it's the spleen that's most important. It
tastes divine.

I was told that 'surstroeming' was introduced to the Fins by accident; some sly
Swedes introduced to the Fins some herring which was off and wich was no longer
to be consumed. The following year the Swedes met the Fins again. The Fins didn't
give the Swedes a hiding, though. They came running out of the woods to buy their
herring, again. But this time they were then handed fresh herring. The year
thereafter, the Fins complained and asked the Swedes to bring back the herring
they had the first time! And so surstroeming became an accepted dish.

Is this a true story? Anyone?

Best regards,

Marcel.   

>Is there any lowlands tradition for eating rotten fish like there is in Sweden?

----------

From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables 

Actually, the ubiquitous Roman fish sauce called _garum_ was just that: fermented
fish.  Apparently you put a big old heap of fish cuts with some salt into a stone
vat with a spout.  As the fish ferments the liquid runs off and is stored in
amphores and smaller "decaters."  The smell was horrendous, of course, but the
sauce itself didn't smell too strong and is supposed to have been quite tasty. 
It was a must at every Roman table, probably also in Roman-occupied areas of the
Lowlands.  Variants were _oxygarum_ (mixed with vinegar) and _meligarum_ (mixed
with honey).

Garum must have been similar to today's Asian counterparts, such as Vietnamese
_nước mắm_, Thai น้ำปลา _nam pla_ and Burmese _ngan byar yay_.

Things can get so bad that they turn good, apparently.

England's Worcestershire sauce isn't all that far off, though the anchovy in it
is not fermented.

Regards,
Reinhard/Ron

----------

From: Paul Finlow-Bates <wolf_thunder51 at yahoo.co.uk>
Subject: LL-L 'Delectables' 2006.07.25 (03) [E]

    From: 'Ria Noome'
    Subject: LL-L 'Delectables' 2006.07.24 (05) [E]

    Paul
    I will contact the person I know there at Irene very well and get the info from
    him.

Baie dankie Ria

==============================END===================================
* Please submit postings to lowlands-l at listserv.linguistlist.org.
* Postings will be displayed unedited in digest form.
* Please display only the relevant parts of quotes in your replies.
* Commands for automated functions (including "signoff lowlands-l") are
  to be sent to listserv at listserv.linguistlist.org or at
  http://linguistlist.org/subscribing/sub-lowlands-l.html.
======================================================================