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

--- Barry Garcia <barry_garcia@...> wrote:

> 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.
Er. Yum. Makes haggis look better, anyway. I'll
_definitely_ have to add "Emperor Chung's Thousand
Year Old Duck Eggs" to the dinner tables of the
Talarians this Metranes! :S

I suppose it would be possible to keep the things
edible for a really long time if you kept changing the
marinade they're pickled in periodically...

Padraic.


=====
beuyont alch geont la ciay la cina
mangeiont alch geont y faues la lima;
     pe' ne m' molestyont
     que faciont
doazque y facyont in rima.

.

__________________________________________________
Do you Yahoo!?
Yahoo! Mail Plus – Powerful. Affordable. Sign up now.
http://mailplus.yahoo.com