Comments for Comestibles http://blog.kathrynmcgowan.com Kathryn McGowan on victuals and potables historical and modern. Tue, 20 Jul 2010 08:23:06 +0000 hourly 1 http://wordpress.com/ Comment on The Infamous Surströmming of Sweden by outsideoslo http://blog.kathrynmcgowan.com/2010/07/12/the-infamous-surstromming-of-sweden/comment-page-1/#comment-669 outsideoslo Tue, 20 Jul 2010 08:23:06 +0000 http://blog.kathrynmcgowan.com/?p=907#comment-669 No, I mean, do you like pickled herring? Here in the United States, things like pickled herring and lutefisk are way under-appreciated, though they reflect the heritage of so many of us Scandinavian-Americans! No, I mean, do you like pickled herring? Here in the United States, things like pickled herring and lutefisk are way under-appreciated, though they reflect the heritage of so many of us Scandinavian-Americans!

]]> Comment on The Infamous Surströmming of Sweden by Kathryn McGowan http://blog.kathrynmcgowan.com/2010/07/12/the-infamous-surstromming-of-sweden/comment-page-1/#comment-668 Kathryn McGowan Tue, 20 Jul 2010 08:04:36 +0000 http://blog.kathrynmcgowan.com/?p=907#comment-668 Hi OutsideOslo, If you're asking if Surströmming is pickled herring then, no. It is fermented, so the taste is *a lot* stronger. We had lots of nice pickled herring at the Oxford Symposium this year. One of our lunches was a Norwegian Lunchbord provided by some of the members of Slow Food Norway. Hi OutsideOslo,

If you’re asking if Surströmming is pickled herring then, no. It is fermented, so the taste is *a lot* stronger. We had lots of nice pickled herring at the Oxford Symposium this year. One of our lunches was a Norwegian Lunchbord provided by some of the members of Slow Food Norway.

]]> Comment on The Infamous Surströmming of Sweden by outsideoslo http://blog.kathrynmcgowan.com/2010/07/12/the-infamous-surstromming-of-sweden/comment-page-1/#comment-667 outsideoslo Tue, 20 Jul 2010 07:23:09 +0000 http://blog.kathrynmcgowan.com/?p=907#comment-667 Pickled herring. Yes or no? Pickled herring. Yes or no?

]]> Comment on Cured, Fermented, and Smoked by A Toast to Some of Oxford’s Famous Writers « Comestibles http://blog.kathrynmcgowan.com/2010/07/07/cured-fermented-and-smoked/comment-page-1/#comment-664 A Toast to Some of Oxford’s Famous Writers « Comestibles Fri, 16 Jul 2010 15:49:36 +0000 http://blog.kathrynmcgowan.com/?p=896#comment-664 [...] I come to Oxford for the Symposium on Food and Cookery, I always try to visit a couple of pubs I haven’t been to before. This year I tried out the [...] [...] I come to Oxford for the Symposium on Food and Cookery, I always try to visit a couple of pubs I haven’t been to before. This year I tried out the [...]

]]> Comment on Time Travel in a Glass by A Toast to Some of Oxford’s Famous Writers « Comestibles http://blog.kathrynmcgowan.com/2010/02/04/time-travel-in-a-glass/comment-page-1/#comment-663 A Toast to Some of Oxford’s Famous Writers « Comestibles Fri, 16 Jul 2010 15:49:31 +0000 http://blog.kathrynmcgowan.com/?p=515#comment-663 [...] a number of very old pubs in Oxford, some dating from the 15th Century. With the resurgence of Real Ale, the selection of drink at most pubs has greatly improved over the last 20 years or so. Look for [...] [...] a number of very old pubs in Oxford, some dating from the 15th Century. With the resurgence of Real Ale, the selection of drink at most pubs has greatly improved over the last 20 years or so. Look for [...]

]]> Comment on Cured, Fermented, and Smoked by Kathryn McGowan http://blog.kathrynmcgowan.com/2010/07/07/cured-fermented-and-smoked/comment-page-1/#comment-652 Kathryn McGowan Wed, 07 Jul 2010 17:38:28 +0000 http://blog.kathrynmcgowan.com/?p=896#comment-652 Hi Rachel, thanks for visiting. I guess I was luck to meet you in person at Oxford last year. Here's hoping for public WiFi so I can live tweet some of it. Hi Rachel, thanks for visiting. I guess I was luck to meet you in person at Oxford last year. Here’s hoping for public WiFi so I can live tweet some of it.

]]> Comment on Cured, Fermented, and Smoked by Rachel Laudan http://blog.kathrynmcgowan.com/2010/07/07/cured-fermented-and-smoked/comment-page-1/#comment-651 Rachel Laudan Wed, 07 Jul 2010 17:08:42 +0000 http://blog.kathrynmcgowan.com/?p=896#comment-651 Have a great time. Wish I were going but it's just once every few years for me. So please, lots of reports. Have a great time. Wish I were going but it’s just once every few years for me. So please, lots of reports.

]]> Comment on Time Travel in a Glass by Cured, Fermented, and Smoked « Comestibles http://blog.kathrynmcgowan.com/2010/02/04/time-travel-in-a-glass/comment-page-1/#comment-649 Cured, Fermented, and Smoked « Comestibles Wed, 07 Jul 2010 15:07:33 +0000 http://blog.kathrynmcgowan.com/?p=515#comment-649 [...] the symposium, I’ll be spending a little time in Oxford, trying out some local Real Ale and poking about in libraries. Then it’s off to London for some research on another project. [...] [...] the symposium, I’ll be spending a little time in Oxford, trying out some local Real Ale and poking about in libraries. Then it’s off to London for some research on another project. [...]

]]> Comment on Sichuan Fish for Lent by Cured, Fermented, and Smoked « Comestibles http://blog.kathrynmcgowan.com/2010/02/24/sichuan-fish-for-lent/comment-page-1/#comment-648 Cured, Fermented, and Smoked « Comestibles Wed, 07 Jul 2010 15:07:25 +0000 http://blog.kathrynmcgowan.com/?p=567#comment-648 [...] Barshu Restaurant where the aforementioned Fuchsia Dunlop is a consultant. Having cooked several dishes from her superb cookbooks, I’m really looking forward to this [...] [...] Barshu Restaurant where the aforementioned Fuchsia Dunlop is a consultant. Having cooked several dishes from her superb cookbooks, I’m really looking forward to this [...]

]]> Comment on Food Shopping Adventures in Chinatown by Cured, Fermented, and Smoked « Comestibles http://blog.kathrynmcgowan.com/2009/12/10/food-shopping-adventures-in-chinatown/comment-page-1/#comment-647 Cured, Fermented, and Smoked « Comestibles Wed, 07 Jul 2010 15:07:16 +0000 http://blog.kathrynmcgowan.com/?p=328#comment-647 [...] Barshu Restaurant where the aforementioned Fuchsia Dunlop is a consultant. Having cooked several dishes from her superb cookbooks, I’m really looking forward to this [...] [...] Barshu Restaurant where the aforementioned Fuchsia Dunlop is a consultant. Having cooked several dishes from her superb cookbooks, I’m really looking forward to this [...]

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