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So, evidently in ancient times, burying food in a peat bog was a viable method of food preservation. To that end, people had a habit of burying butter in peat bogs in order to dig it up for later consumption. Ocassionally these containers were lost and get dug up by farmers or archeologists.
Well, a couple of guys at a university decided to try their hand at actually making a few batches of the stuff, and the results were interesting.
http://nordicfoodlab.org/blog/2013/1...ic-perspective
Awesome
As a maker of many cured,fermented, and preserved things that’s so cool.Quote:
Originally Posted by DFBrews
I thought "buried butter in a bog" was covered on page 47 of the Kama Sutra?
That's pretty interesting.
My NEW signature move.......the Triple B!
Picturing the guy from YouTube who eats the old MREs being involved with this. "Let's get this out on a tray . . . NICE!"
The MeatEater crew has been doing a lot of stuff about dry aging meat lately if anyone is interested in that kind of stuff as well.
I'm under the impression that there still exists canned food from an arctic expedition over 100 years ago and someone cracked on open and ate the contents.Quote:
Originally Posted by Ramsker
Wait til you guys find out about the Marienlyst Strandhotel's chef... https://www.instagram.com/p/BvAjAg1g...on_share_sheet
As I recall, it achieves beef aging without the metallic overtones.
I remember an area in Wyoming that the ground would stay frozen for quite some time and people would store foodstuffs in ther bog, or use it as a source of ice... somewhere in the Powell- cody area I think