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Now an umu is Tonga, and given the fact they just had a 7.8 scale earthquake, I
don't think it's a good idea for us to go digging a pit there.  It is similar
to a hangi, but an undesirable way to bake tapes!  We just need a pig, lamb,
chickens, venison, plenty of vegetables, and someone prepared to dig a BIG hole
in their back garden!  Oh yes, non-exploding rocks and railway sleepers, then
we are good to go. Sorry, I have gotten carried away now - I can almost smell
it cooking! Completely off archiving now ;-)

Quoting Lou Judson <[log in to unmask]>:

> Neat! I'll be there for the umu. Not a fast food treat for sure...
> 
> That pit might be hard on audio tapes, though.
> 
> Lou Judson  Intuitive Audio
> 415-883-2689
> 
> On May 6, 2006, at 9:19 AM, Marie Azile O'Connell wrote:
> 
> > Many NZ's have 'sheds', but they are in their back yards and used by 
> > 'blokes'
> > -it would be unusual for them to be sticky!  As far as the food 
> > goes.....we
> > could discuss 'laying a hangi'....this takes a lot of skill and hours 
> > to
> > bake........your task is, if you accept it, is to look up hangi, then 
> > you'll
> > know what I mean!
> >
> >
> > Quoting Lou Judson <[log in to unmask]>:
> >
> >> So, can we discuss the preservation methods for old NZ foods? How long
> >> must they be baked before they can be eaten without stickyshed? How
> >> long will it last "on the shelf"...
> >>
> >> Sorry.
> >>
> >> Lou Judson  Intuitive Audio
> >> 415-883-2689
> >>
> >> On May 6, 2006, at 5:59 AM, Steven Smolian wrote:
> >>
> >>> This is a collector's organization.  Only "Old Zealand" type food for
> >>> the likes of us.  I'll be there to share it as well.
> >>
> >
> >
> > Marie O'Connell
> > Sound Archivist/Sound Engineer/Sound Consultant
> > Center for Oral History & Cultural Heritage
> > University of Southern Mississippi
> > Phone: 601-266-6514
> > Mobile: 601-329-6911
> 


Marie O'Connell
Sound Archivist/Sound Engineer/Sound Consultant
Center for Oral History & Cultural Heritage
University of Southern Mississippi
Phone: 601-266-6514
Mobile: 601-329-6911