From: norsgerm@a...........
......................'risky business. I really can't explain either why my
forebearers from
Sweden and Norway chose to use lye as a preservative for
lutefisk.............'
It was the dogs pissing on it outside the country store that gave it flavor.
Kurt
PS have you tried akavit¿
"jill" wrote in message
news:1153070377.374926.130790@s13g2000cwa.googlegroups.com...
>> > etc.) Salt selectively allows beneficial bacteria to grow and ferment
>> > the
>> > food, while the growth of more harmful spoilage bacteria is slowed, or
>> > prevented.
>>
>> ha ha! above
>>
>> In selectively allowing the growth of some organism over
>> > others, accurate levels of salt used is probably very important.
> I've never made sauerkraut, but in the same category: yep, i can verify
> that broccoli will take on a foul odor too. I used the left over
> broccoli blanching water (no salt) on some indoor plants yesterday. I
> thought the nutrients would help, but at first they took on the odor of
> sauerkraut, then rotten vegetables. It really stunk in this near 100
> weather. Decomposition 101. Guess I won't try that again.
> Pickles would really stink too if not for salt. They might explode too
> if salt was omitted, I made that mistake once: no salt, the canned
> pickles decomposed rapidly, began foaming inside the sealed jar, and
> when the lid blew, it really stunk. I have to say this pickling can be
> risky business. I really can't explain either why my forebearers from
> Sweden and Norway chose to use lye as a preservative for lutefisk.
> This is just observation, I'm no mycologist: salt preserves, too much
> inhibits bacteria growth, not enough allows bacteria, I'm not into the
> science of mushrooms, but I'd guess the same principle applies to
> mushroom spore water recipe. the amount of salt is just enough to keep
> everything from entirely decomposing for long enough that the spores
> can fall out. The other important thing I noticed about that spore
> water was that if I left it for closer to the 2 days, it would be
> starting to decompose (and stink) and I have to assume, probably won't
> work, ie: if it stinks, it's rotten. 1 day seems to work though (not
> enough time to decompose). The sugar encourages growth, the boiling
> destroys water bacteria. I don't use table salt in pickles. I can't
> divulge the pickled pint of pretty peppers, it wouldn't be proper. I'm
> getting some nice growth from the stem butts on cardboard, seems that
> method works pretty good.
> jill
> Quee wrote:
>> "Frederick Burroughs" wrote in message
>> news:12bhpcb2lr1032f@corp.supernews.com...
>> > Quee wrote:
>> >> wrote:
>> >>
>> >>>dspahr3d@aol.com wrote:
>> >>>
>> >>>>>I understand the sugar in your water solution: simple sugars often
>> >>>>>increase mycelium growth. But I don't understand about the salt.
>> >>>>>Salt
>> >>>>>solution often limits mycelium growth.
>> >>>>
>> >>>>Salt apparently keeps the bacterial growth down.
>> >>>>
>> >>>
>> >>>Salt may have a small affect on bacterial growth. Does that mean
>> >>>bacteria are less common on sea shores?
>> >>>
>> >>>Fungi exist in a wide variety of eco-niches. I'm unconvinced salt is a
>> >>>component of those niches. In other words, IMO fungi can out-compete
>> >>>with bacteria for many food sources. Some fungi apparently use
>> >>>bacteria
>> >>>as food sources/supplements.
>> >>>
>> >>
>> >> i must havr missed the mark here, and was miss informed stamets must
>> >> go
>> >> fix this i assume the second edition of mycelium running will note
>> >> this
>> >> gross over statement and i quote from Stamets (2005) Mycelium Running
>> >> "the salt limits bacteria growth without stifling spore germination"
>> >> Pg.
>> >> 131 Wow Paul you fucked up now. this man challenges you and your buddy
>> >> Frank Herbert you know the doon guy, and the 20 some odd years of
>> >> trial
>> >> and error you did motha fucka, and how ever long frank has been
>> >> praticing
>> >> this shit, a saged educated man like you Paul could fuck up so much,
>> >> man
>> >> i'd hate to be in your shoes, damn this cat outed you, your found out,
>> >> you dont now shit!
>> >>
>> >> that sarcasm guy why the fuck do you salt meat for, this discovery
>> >> from
>> >> 5000 years ago was wrong, salt keeps bacteria at bay look it up, damn
>> >> i
>> >> knew that shit in first grade cat... boom bap surprise oohh! awe
>> >> sheyot
>> > I haven't read "Mycelium Running," yet. And, the assertion by Stamets
>> > that
>> > table salt is useful for mushroom culture is novel.
>>
>> contact florida Mycology on that one...
>>
>> I'm certainly
>> > no expert, but I've never heard of using salt in the culture process.
>>
>> nether have i
>> >
>> > Salt has been used as a preservative for millennia. At the high
>> > concentrations used in food preservation almost no microbes can
>> > survive. I
>> > can only guess that Stamets is utilizing research that shows fungi and
>> > bacteria have different tolerances to salt. And, the levels of salt
>> > used
>> > in Stamets' formulas probably are effective against only the most
>> > common
>> > spoilage bacteria. The levels of salt used probably have no effect on
>> > other types of bacteria, such as those found in salty environments.
>>
>> land salinity is still quite lower than that of a slurry I live in
>> Florida
>> sandy soil and the salinity is ridiculously low I cant say the same for
>> salt
>> lake city but soil will not keep salt long ask any one who has used salt
>> to
>> die back crops or urea to nurture it sodium leaches from soil rapidly
>> with
>> one rain fall urea is disseminated and depleted even in loamy soil you
>> cant
>> full that shit on a farmer buddy
>>
>> > Also, since molds are often responsible for contamination and spoilage,
>> > and they are also fungi, does salt hold them in check?
>> >
>>
>> yes
>>
>> > Salt is used in the fermentation of some foods (sauerkraut, kimchi,
>>
>>
>> wrong wrong wrong what the fuck did you atlease look this shit up first?
>> ok
>> have you ever made sour-kraut well I have what are the ingredients well
>> uh
>> cabbage "rapid decomposer with a foul odor" salt "preservative" Vinegar
>> "Hmm
>> what does this do?" brakes down complex carbo's and lime FYI, you peck
>> the
>> wrong group to bull shit with
>>
>> how does it work hmm salt fights the bacteria that is there at the first
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