Finally we are getting recipies of tasty stuff for those bored with technical
reflections. My friends Odilo-Mudilo and Doldon-Kupidon will write to Bentley to fill
pages intentionally left blank in the manual with this priceless information.
I wonder what my mentor Hieronimus Joachim Hagedorn Freicherr von Kreuznach und zu
Puttlittz will say.

Per Lindgren wrote:

> "Robert A. Alexander" wrote:
>
> > Marshall Ruskin wrote:
> >
> > > Is that the sauce made by fermenting fish, like the Icelandic people eat, or
> > > more like Kim Chee, which Korean people eat?
> >
> > Well, Icelanders and Koreans produce a vastly inferior product, when compared to
> > real Vietnamese Nouc Mam sauce!!!  I have to thank Joel Walker for providing me
> > with the original recipe.  His is the REAL Phouc Vinh recipe, the factory there
> > was world renowned!
>
> AFAIK, the Icelanders bury some large quantities of herring at the beaches at one
> time of the year, then all citizens of the town take their evening walks on the
> beaches, and the men stop to PISS!! onto the sand, under which the herring is
> buried. The special "flavour" makes it into a higly appreciated delicacy, I cant
> understand how.
>
> PerL
> Arendal, Norway