Re: Marmite and other "unique" foods

pag000@mail.connect.more.net writes:
>Several months ago, someone on this list mentioned Marmite.
>It sounded interesting and I've been trying to find it ever
>since.  I finally did, and - wow!  What a foodstuff!  I've
>finished half the jar in 3 days.  It joins hot mango pickle
>and sauerkraut juice in my list of favorite foods that my
>family flees from.
>
Marmite...isnt that yeast, as in the yeast left over from brewing?! :).=20

>To relate this to conlanging (or manybe conculturing), do
>any of you have similar food items in your invented speaking
>communities, i.e., foods whose origin or method of production
>cause jaws to drop but which taste wonderful? =20
This relates to real life and my conculture:

Well the Daga Bundogs make something similar to the other Filipinos which
is basically fermented shrimp (note: rotten salted shrimps). Smells nasty
but tastes wonderful in LIMITED quantities, and is usually served with a
vegetable stew. I dont have a word for it yet but I suspect they would
call it the same as the  Tagalog word for it which is "bagoong". The othe=
r
is a fish sauce which is as black and salty as soy sauce but is very
fishy. Its made from the drippings when fermenting fish and is used more
in soups. Practically every dish (especially festival foods) are seasoned
with this.  The Tagalogs call it 'p=E1tis'

They also prepare a delicacy which is called 'balud'. These are duck eggs
with the embryo still in it. They are then boiled like soft boiled eggs.
When cooled they are eaten out of the shell. This is considered an
aphrodisiac also.=20

And they make a type of blood stew which is called 'dinaguan'. This
usually is served over rice.=20