At 12:01 1998-11-11 -0800, Susan wrote: >Are there any European paleo specialties that I might like to know about? Perhaps we should analyse the Altamira cave for som paleo recipes :-) A swedish speciality wich comes to my mind, is "tjaelknoel" (frostknuckle). It is only some 20 years old (not 20000 needed to be paleolithic). The rumour is that a busy housewife took an elk steak out of the freezer and to thaw it put in a 70 degree (Celcius of course, we have only that and Kelvin in Sweden) oven over the night. In the morning she found it not only thawed but ready baked. But as she had not been able to put it in brine before cooking, as she had intended, shi did it afterwords. At the party that nigth all the guests praised the very fine steak. It seems that cooking for a longer time at low temperature is a good idea to try. The salty brine is of course something we paleos can do better without. - Hans