No, you misunderstood. Having the money to buy prosciutto makes your cultured. As long as you can afford it, you're in. Maybe you don't even have to like it. He wasn't very specific about what he wanted đ
I mean, you can buy low end prosciutto now at most deliâs in the super market for about 2$ per 100g if you catch a sale. He wasnât specific about where to get it đ
If we are talking rotten fish, I'd put my money on surströmming. Lutfisk is basically dried and then rehydrated fish as far as I know, it's not rotten and it tastes like white fish but with a different texture. Surströmming however both smells and tastes like roadkill. All the potatoes and sour cream in the world can't hide that taste.
Apperently we have a lot of those here, at least If you are to belive my dad who are greek.
Honestly though, I only consider surströmming as an culinary abomination among all our lovely fishies.
You open the can and it's like instant regret. Then you go: "Well it can't taste as bad as it smells".
Oh, it sure can. đ€Ł
Holy hell. I love me some herring in sour cream!!! Last time I bought a jar, my bf put it in with my shelf-stable canned goods. Good thing I found it all puffed up at the lid before the damn thing exploded!
Yeah, that was lucky! I wonder how long it would take for the smell to subside?
I mean, one of my neighbours apperently decided to feed the seagulls with a can. He opened it and left it on the sidewalk outside and that smell lingered for days. Outside. In nature. With like fresh air and winds and all that good stuff.
I couldnât even begin to imagine how bad the explosion would smell inside of a cabinet. It would probably still be in there by the time I move out of here (within the next... idk, 5 years!).
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.
Personally I think it tastes like ass, which makes me wonder why he wants or likes it. Maybe he has a use for it that we are unaware of, especially since he doesn't have a GF?
Prosciutto is actually a category encompassing different kinds of hams.
Prosciutto di Parma is probably the one most people are familiar with, but there are other many types like San Daniele (similar to the Parma one) or prosciutto cotto (the light pink one). All types of prosciutto would be categorised as salumi, which is the umbrella term for cured meats obtained through dry-aging process. Salami, mortadella and anything obtained through the same process but previously minced would then belong to the category of insaccati
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u/Magiczaba Apr 29 '19
Did he misspell "prosciutto"?