5 ms·
TIL about "bog butter" and half a dozen other culinary terms that I've never heard of. Maybe for good reasons we don't make these food anymore? (banbidh, old cu
by uyt 5y ago
TIL about "bog butter" and half a dozen other culinary terms that I've never heard of. Maybe for good reasons we don't make these food anymore? (banbidh, old curds, real curds, bainne clabair, sowens, flummery, etc)
- MPSimmons 5y agoA _lot_ of these things sound like various kinds of cottage cheese, yogurt and cultured butter. I would guess we _do_ make things they might recognize, just with modern standards of cleanliness.
- amyjess 5y agoAlso, these are all staples of Indian diets even in modern day: paneer, raita, ghee, etc.
- dustintrex 5y agoPastoral societies like Mongolia still retain many of these: http://www.khovsgoldairyproject.org/news/mongolia/dairy-products/ http://www.khovsgoldairyproject.org/news/mongolia/dairy-prod... Iceland also has quite a selection of dairy, with skyr recently becoming trendy.
- m0llusk 5y agoSeems more like issues with production and markets. When my parents were growing up on a farm they made butter and sold it at market, but the creme freshe which was a byproduct of the whole process was considered to have no value and they cooked with it because it could not be sold. Now creme freshe is considered a luxury gourmet ingredient for fine cooking and commands a premium. Food fashions vary wildly.
- stan_rogers 5y agoClabber (bainne clábair) is still going strong, at least where the Ulster Scots washed ashore in the States.
- bobthepanda 5y agoI imagine the need for bog butter probably declined, in particular due to the advent of refrigerating things. It turns out that burying things in the fairly cool, temperature-stable, low-oxygen ground is fairly decent at preserving things. Kimchi in Korea was traditionally produced in this manner.
- chadcmulligan 5y agoI have vague memories of my (Irish) grandmother making flummery when I was young. It tasted like strawberry mousse or junket iirc.