Quote:
Originally Posted by Clodfobble
In all seriousness? Because you don't have modern refrigeration, and there are months out of the year where the fishing isn't enough to keep you alive. Gotta preserve it somehow.
But someone should have explained to them that high volumes of salt work better than lye. And anyone still eating them after about 1870 has no excuse at all, including BigV.  |
There's no lye taste (or residue, as far as I know) at all. Any of you had hominy grits? Yep, processed with lye. No little Xs for eyes because of that breakfast, right?
It was delicious, like any steamed fish. It was prepared with salt and pepper and a little parsley and lemon. I'm cracking up at your collective EWWW! This must feel like the guy who ate the first oyster felt. "No, *really*, they're delicious!"
... whatever, more for me.