"hob" > wrote in message
...
>
> "Shaun aRe" > wrote in message
> eenews.net...

> > > Here,
> >
> > Where is that?
> >
> Mpls

? - Sorry, can't figure it from those 4 letters!

> PS - Ingebretsons on Lake St has gammelost, which when eaten after
lutefisk
> makes you wonder about the larder-cleaning habits of norsemen.
> (BTW, gammelost actually is very good with beer - but alone or with
> bread or crackers - uh, wow. Only real men get over a quarter-pound. Think
> strong bleu made from low-fat milk taken from really p_o_ed goats from
them
> living off lutefisk, aged to the consistency of brown parmesan.
> Wait - don't think of that in a cooking NG. )

Sounds delicious to me mate! Never met a strong cheese of any type I didn't
get along with...

> > > lutefisk is properly cooked, covered, by simmering gently in water
> > > with a bit of white-wine and a couple peppercorns, on a rack in the
pan,
> > > under a 750 cfm hood on high of course just in case you aren't quick
> > enough
> > > to stop the cooking, simmered until the lutefisk JUST flakes with a
fork
> > and
> > > before it turns soft - immediately drained, drained well on the rack,
> and
> > > served with melted butter.
> > >
> > > No white sauce, nutmeg white sauce, or other wimpy coverings.
> > >
> > > A slice of gammelost with a beer after the lutefisk finishes off a
> gourmet
> > > delight.
> > >
> > > Beats the hell out of haggis,
> >
> > Love haggis.
> >
>
> pervert

You wanna see my love haggis?

> > > blood kishka,
> >
> > Love black pudding - anything like that?
> >
>
> barley and blood, if memory serves me

Sounds like our black pudding - pigs blood, pigs fat, and barley are the
main ingts.

> > > peppered lard on rye,
> >
> > No thanks - lard is for cooking things in only-only.
> >
>
> danish "treat" - hard thin "danish rye", 1/4" lard, a solid layer of
ground
> pepper on top.

That would have me retching at the first bite LOL.

> > > chitterlings and sour greens, kim-chee,
> >
> > Not had kim-chee, know I would love it though (like sourkraut, adore
> > chiles).
>
> think old socks not changed for weeks and filled with mashed garlic -
> cabbage, garlic, onions, and some secret ingredient (a skunk, I think)
left
> in an earthen pot on the stoop or buried for a couple months. The odor
> permeates anything, including I swear porcelain and glass.

Oh, I know how it's made! Read up plenty about it, since a lot of the folks
on the Chile-Heads E-list like it.

> The last time I got some mild from the Korean store, I kept it in the
> garage in a glass jar in aluminum foil in a plastic bag inside a paper
bag -
> and you still could smell it.
>
> It's as near sauerkraut as lutefisk is to cod.

Fair enough. Would still love to try it though.

> > > that Vietnamese fish sauce,
> >
> > Good stuff.
>
> Once you get past the background odor - however, I'm talking about the
> buried fish head and whatever else left in the jar in the ground in the
> tropics kind of fish sauce, so the bones and whatever turned to liquid
gel,
> not the stuff in the bottle.

Yum? Heheheheheh...

> > > deep-fried duck, raw liver,
> >
> > Not a raw liver fan LOL! Deep fried duck is good, done right.
> >
> > > or seal stuffed with birds stuffed with eggs and
> > > buried for two months.
> >
> > Indeed... You've /eaten/ that?
> >
>
> A high arctic delicacy - I spent some time up there. Eggs in the shell in
> gutted birds, birds (with feathers on) inside a gutted seal, all buried -
> cooks/ages/whatever happens in the ground. Very tender -You spit the
> feathers out and they split a gut 'cause they think its funny as hell.
> Tastes like chicken.
> (well. not the seal or the eggs)

I've heard about this, only in passing though!

> > > Hmmm.. thinking about all that other stuff I had, I suppose I do owe
my
> > > stomach an apology for some of what it's been given thru the years.
> Maybe
> > > I'll make it up to it with a cold big mac and warm beer.
> > > Or was that a warm big mac and a cold beer........
> >
> > You still have a stomach left to accept an apology?!?!?
> >
>
> Yes - I avoid foods that are bad for it, like trans-fatty acids and
refined
> sugars (sarcasm symbol inserted here) .
>
> ;-)
>
> > ',;~}~

LOL!

Cheers mate! Have a good weekend.


Shaun aRe