Finally we are getting recipies of tasty stuff for those bored with technical reflections. My friends Odilo-Mudilo and Doldon-Kupidon will write to Bentley to fill pages intentionally left blank in the manual with this priceless information. I wonder what my mentor Hieronimus Joachim Hagedorn Freicherr von Kreuznach und zu Puttlittz will say. Per Lindgren wrote: > "Robert A. Alexander" wrote: > > > Marshall Ruskin wrote: > > > > > Is that the sauce made by fermenting fish, like the Icelandic people eat, or > > > more like Kim Chee, which Korean people eat? > > > > Well, Icelanders and Koreans produce a vastly inferior product, when compared to > > real Vietnamese Nouc Mam sauce!!! I have to thank Joel Walker for providing me > > with the original recipe. His is the REAL Phouc Vinh recipe, the factory there > > was world renowned! > > AFAIK, the Icelanders bury some large quantities of herring at the beaches at one > time of the year, then all citizens of the town take their evening walks on the > beaches, and the men stop to PISS!! onto the sand, under which the herring is > buried. The special "flavour" makes it into a higly appreciated delicacy, I cant > understand how. > > PerL > Arendal, Norway |
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