A Survey of the Diet
of Early Peoples
by Don R. Brothwell
and Patricia Brothwell
Posted on 12/12/2015 4:36:54 PM PST by SunkenCiv
By “nobody” they mean, that’s a hell of a depth. It requires specialized training and equipment, and exceeds the recommended depth limit by about a factor of four or five. The world record-holder dropped to over 300 meters in just 12 minutes, but it took him 15 hours and lots of help from the surface to ascend. The guys shown above are equipped with rebreathers.
http://scuba.about.com/od/scuba101/p/How-Deep-Can-You-Scuba-Dive.htm
http://www.diversalertnetwork.org/medical/articles/how_deep_is_too_deep
http://www.scientificamerican.com/article/man-sets-world-record-for-deepest-underwater-dive/
Chum
A Survey of the Diet
of Early Peoples
by Don R. Brothwell
and Patricia Brothwell
I liked it better when people meant exactly what they said.
Especially when they say that, then show a picture of two divers at the site. I guess those two are nobody.
And by now, it is finally ripe enough for Icelanders.
I used fermented shad sides for catfish bait. It was so funky I had to wear rubber gloves to put it on treble hooks.
Odd thing is, I would never have thought of blending it into a sauce but I had no problem eating what ate it.
Yeah, catfish are a lot like politics and sausages.
There goes my theory that if you leave a sardine can on the floor long enough the smell will eventually go away.
;’)
Yyyyyyyyeah.....I'm sure the ancient Romans knew all about monosodium glutamate.
The point was, this sauce that they used to make stuff taste a lot better was determined later to contain MSG.
For those who don’t know.
“Hákarl or kæstur hákarl is a national dish of Iceland consisting of a fermented poisonous Greenland or other sleeper shark. Allowing the shark to fully decay and cure removes the toxins from the flesh, making it edible(sic).
“Hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.
“Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving.”
It is helpful to consume far too much Akvavit (40% ABV) prior to attempting to consume Hákarl.”
Gag! I’ll bet those amphora fragments still smelled of fish sauce, too-the Roman fermented fish stuff sounds similar to the sauce from Thailand and other places in SE Asia that my dad developed a fondness for when he was stationed there. Anytime he went to the nearest city with an oriental market, we knew he would bring home a bottle or two of that gross stuff-and kimchee-to spoil dinner with just the stench rising from his plate...
I’m not delicate when it comes to food-I cook and eat grilled rattlesnake, cessos con huevos, etc-but sauce made from rotted fish is beyond my limits...
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