Worried that the uric acid in the shark you just caught makes it unsuitable for consumption? Try "rotten shark" -- putrefied, buried, dried shark jerky, an Icelandic "delicacy" that is even more fun to read about than it is to eat:
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.
(via Making Light
Tomorrow, I’m turning off my email and hitting the road for Burning Man, where I’ll be giving three talks, and I hope to see you there: at 4PM on Weds, Aug 20, I’m speaking at Palenque Norte at Camp Soft Landing; at noon on Thursday, Aug 31, I’ll be speaking at my home camp, Liminal […]
Peter Biddle writes, “I get I myself into trouble. I don’t claim that bad stuff happens to me more often than others – it’s more that I find more ways to happen to bad stuff. I actually found a way to get severe hypothermia in 105°F heat.”
Lisa Gold is the extraordinary researcher who is perhaps best know for her work with Neal Stephenson, particularly on the Baroque Trilogy.
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Toaster ovens are the perfect appliance for small things like toasted sandwiches and roasted garlic (try it!), but anything more involved usually requires a full-sized conventional oven.However, despite its small size, the Wolfgang Puck Pressure Oven can handle anything from baked pastries to broiled meats. This kitchen appliance has a minimal countertop footprint, and cooks […]