Note: this is a draft. If you have comments, suggestions, or pictures, please share.

Mild sour. Only applies to food. In the milk context, see Kule naisukuta and  kule naisukut. Keisukut milk, though appearing to still be emulsified, curdles when boiled with tea. The next time milk you thought good curdles in hot tea or coffee, you can explain with newfound precision to whomever is within earshot that the milk is not sour, it’s keisukut. It is said that adding salt to keisukut milk prevents curdling in hot beverages, but it still cannot be boiled.

Left-over starches, such as rice and beans, and left-over cooked meats become keisukut within a few days, depending on storage temperature, and are re-heated with additional salt before consuming. For some, keisukut foods, including meat, are a culinary preference. For example, some people are especially fond of the taste of keisukut meat left for 2 or 3 days; the meat must then be re-cooked before eating. This may be analogous taste to the preference of certain British people for birds that have been hung until they are “high.” 

Robin Leparsanti, Longhiro, April 1, 2016.

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