The real litmus test for some of these 'recipes' (Lutkefish, popcorn soup) would be to just leave a bowl of it outside for the night. If the raccoons or possums won't eat it, that oughta' say something.
Lutefisk is dried whitefish (normally cod, but ling and burbot is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11ÛÒ12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Just staring at that wondering why they didn't just cook the fish in the first place.
My dad loved cranberry sauce and would put it on all kinds of food. Probably the strangest combination was on lasagna. Blech.
I never ate cranberry sauce growing up, but I'll occasionally eat some, by itself, in his honor.
mkennedy, post: 410413, member: 7183 wrote: My dad loved cranberry sauce and would put it on all kinds of food. Probably the strangest combination was on lasagna. Blech.
I never ate cranberry sauce growing up, but I'll occasionally eat some, by itself, in his honor.
Knew a guy years ago that couldn't eat spaghetti without a tablespoon of peanut butter on the side as a "garnish". Although not particularly distasteful; it was probably the strangest concoction I had ever seen.
ps - if possible, he preferred "crunchy"...
Lutefisk is dried whitefish (normally cod, but ling and burbot is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11ÛÒ12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Couldn't you just cook the fish in the first place?
When it gets here it is a stiff as a board. It must "loosen up" first. That's why you need a chemist and a laundrywoman before you need a cook.
R.J. Schneider, post: 410418, member: 409 wrote: ..Couldn't you just cook the fish in the first place?
Maybe, but then Brunhilda wouldn't have anything to do for the next 11 days...
And it seems as though every good ethnic food recipe must first be transformed into something that could drive a hungry dog away from a tripe wagon.
My German-born Great Grandmother made sauerkraut (translation: cabbage left in a jar to rot until the very smell could induce vomitus) on her back porch every day of her life. There is no doubt in my mind that 5 gal crock jar had a load in it the day she left us for eternal peace.
And I always thought her gag-inducing room temperature kraut was the worst thing in the world...thank God she didn't do the lutefisk thing...
paden cash, post: 410434, member: 20 wrote: Maybe, but then Brunhilda wouldn't have anything to do for the next 11 days...
I'm starting to wonder if this tradition was somehow a factor in the Viking's eventual quest to build boats, sail the oceans, and invade foreign lands.
R.J. Schneider, post: 410439, member: 409 wrote: I'm starting to wonder if this tradition was somehow a factor in the Viking's eventual quest to build boats, sail the oceans, and invade foreign lands.
Pop Cash's family came from Denmark. I've often felt that alone gave me some insight on the socio-economic factors that led the Norse to brave frigid waters in search of new lands..and it's probably NOT what the history books would lead us to believe.
Winters in the northern latitudes can be long, dark and severe. I've seen reconstructed Viking huts. And spending a long winter in a cramped pile of cold rocks with hay for a roof probably wasn't pleasant. Add in all the smoke from the fire, a bunch of rosy-cheeked snot nosed kids and a woman screaming at everybody (because she had to make lutefisk) made it unbearable to say the least.
So to get just a little peace Lars and Sven ran into each other walking the cold shore of the fjord one day. They were complaining to each other about things back at home. And then they stopped talking as they watched a long log drift slowly past on the outgoing tide...on its way out to the tranquil sea.
The Viking quest for sea travel was born. 😉
gschrock, post: 410334, member: 556 wrote: I'll fess up - I like actually Lutefisk and Lefse. Big Scandinavian community up here in Seattle (especially Ballard). A popular bumper sticker is that if you outlaw Lutefisk, that only outlaws will have Lutefisk...
My mom's family were Norwegians, and my grandma made lutefisk when she'd come to visit but nobody was really a big fan... lefse on the otherhand was/is some pretty good stuff. My dad's family came from Germany and he would tell mom and Grandma that the lefse was really boat patches, but I noticed he'd eat quite a bit of it.... all in all I'd have to say the Norwegians were better cooks than the Germans,,, your mileage may vary....
paden cash, post: 410435, member: 20 wrote: And I always thought her gag-inducing room temperature kraut was the worst thing in the world...thank God she didn't do the lutefisk thing...
yep. That and Kielbasa was a staple with the Polish side of my family. I was always thankful when we had potato pancakes.
Wife's parents are from Poland. They sure know how to eat. Kielbasa, GoâÉbki, Placki Ziemniaczane (potato pancakes) and Haluski are all fine fare. Best of all is the PÉczki, pastry for Tâusty Wtorek (Fat Tuesday)!
Holy Cow, post: 410421, member: 50 wrote: When it gets here it is a stiff as a board. It must "loosen up" first. That's why you need a chemist and a laundrywoman before you need a cook.
SWMBO brings home dried octopus.
She takes tongs and hoovers it over an open flame and it will fill up like a balloon and before it pops she removes it from the flame and slices it into strips and it is ready to eat.
Though I would never tell her, I consider it something similar leather from an old boot.
Don't know about the stuff posted, but here is a reskapee for Florida free range "chickens"
BAKED ARMADILLO
1 armadillo (or more if you have a crowd), removed from shell
Salt
Pepper
Chunks of apple & pineapple (about 1 1/2 c. each)
1/2 c. butter
An armadillo produces a lot of meat. The smaller ones are best for frying; the older ones need to be cooked slowly for a long time to ensure tenderness. After cutting carcass out of the shell, thoroughly wash meat. Salt and pepper armadillo. Stuff with chunks of apple and pineapple. Coat with butter and wrap in foil and place in roasting pan. Bake in a 325 degree oven until internal temperature reaches 180 degrees. Allow 30-45 minutes per pound. Allow 1/3 pound of meat per serving.
Yummmmm...or bleeech...."it depends". :p
I never liked sauerkraut until I had it at a Polish restaurant in northern Michigan on vacation a few years ago
A friend took me to an unreal Polish buffet somewhere northwest of Chicago once; they had all that stuff, the kielbasas were the best I've had, but my favorite dish was the stuffed cabbage rolls.
Regarding armadillo... no thanks. I'm pretty adventurous, but not THAT adventurous.
Leprosy on the halfshell.
R.J. Schneider, post: 410418, member: 409 wrote: Lutefisk is dried whitefish (normally cod, but ling and burbot is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11ÛÒ12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Couldn't you just cook the fish in the first place?
It's more that you've got a bunch of dried fish, stored for the winter, and this is one way to cook it.
FL/GA PLS., post: 410464, member: 379 wrote: Don't know about the stuff posted, but here is a reskapee for Florida free range "chickens"
BAKED ARMADILLO
1 armadillo (or more if you have a crowd), removed from shell
...
Yummmmm...or bleeech...."it depends". :p
aren't... armadillos .... just disease-infested anyway? ( I'm pretty much leaning toward "BLLLECCCCKKKKGH" from the get go...
