General Discussion 2


italophile | Jan 22, 2003 01:39 PM

You guys were so good with the Texas toast question I thought I'd up the info ante.

From Betty Fussell's "I Hear America Cooking":

"[American] Indians fermented maple sap to make a vinegar they called ciwabo, in which they marinated venison and other game."

Has anyone ever heard of this/know trustworthy sources about Native American cooking that might provide confirmation/further insight?

The idea of maple vinegar intrigues me.

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