Re: CHAT: aged foods (wasRe: phonology of borrowed words)

CONLANG@LISTSERV.BROWN.EDU writes:
>
>Nah, they aren't kept *that* long. Maybe months, or maybe even years.  But
>definitely not as old as their name implies. :-)  They are basically
>salted eggs (salt-marinated, if you will). Probably fermented, as they are
>dark in color. They have a rather strong smell, though not unpleasant. The
>taste still resembles egg yolk. They actually add a rather pleasant
>"background" taste to congee and the like.

Someone once told me they taste like old socks :). It takes all kinds.

Anyway, you get a bunch of ducks eggs, and then you cover them in lime and
ashes and straw. Bury them for about a hundred days and then dig them up
and eat them. The lime and ashes are probably what causes the eggs to
change to a blackish or amber colored white and a greenish yellow yolk.

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