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When I grow up I want to be... [Feb. 19th, 2014|05:49 pm]
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...a fermented herring expert.

With thanks to durham_rambler.

[User Picture]From: helenraven
2014-02-19 07:40 pm (UTC)
That's very good.

I have a pack of Norwegian goat's cheese in the fridge that I bought on a work trip to Oslo two years ago. It hasn't started pulsating or anything, but I am now too scared to open it. [It's the dark, fudge-like goat's cheese, and I reassure myself that it's probably still fairly stable because not even a microbe would want to eat the stuff. I do like it, but I haven't felt in the right mood for it - in two years.]
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[User Picture]From: shewhomust
2014-02-20 01:44 pm (UTC)
Surely gjetost - I'm guessing that's what it is - is inherently stable?
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[User Picture]From: shewhomust
2014-02-20 01:46 pm (UTC)
I was surprised that the Norwegians don't have their own fermented herring experts.

(No, what I want to know is, how long do I have to ferment before I become a herring expert?)
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From: cmcmck
2014-02-20 02:01 pm (UTC)
I assumed it was the herrings that became experts by fermenting, but experts in what?
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[User Picture]From: shewhomust
2014-02-26 03:29 pm (UTC)
Ah, now you're just being sensible!
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