http://netnet.net/~pineaire/Lutefisk.html



And it's all true too.

Here is some more truth about caustic cod:

http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html

Ya wanna know a way to do this dish from scratch? Well heretisthen:

http://www.geocities.com/NapaValley/...es/luteing.htm



Have fun and please all - let me know *how yours came out?






Shaun aRe - *I said 'how' not 'where'.

On Tue 01 Nov 2005 07:07:08a, Shaun aRe wrote in rec.food.cooking:

>
>
> http://netnet.net/~pineaire/Lutefisk.html
>
>
>
> And it's all true too.
>
> Here is some more truth about caustic cod:
>
> http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>
> Ya wanna know a way to do this dish from scratch? Well heretisthen:
>
> http://www.geocities.com/NapaValley/...es/luteing.htm
>
>
>
> Have fun and please all - let me know *how yours came out?
>
>
>
>
>
>
> Shaun aRe - *I said 'how' not 'where'.
>
>
>

More than I never wanted to know! :=)))

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Tue 01 Nov 2005 07:07:08a, Shaun aRe wrote in rec.food.cooking:
>
> >
> >
> > http://netnet.net/~pineaire/Lutefisk.html
> >
> >
> >
> > And it's all true too.
> >
> > Here is some more truth about caustic cod:
> >
> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
> >
> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
> >
> > http://www.geocities.com/NapaValley/...es/luteing.htm
> >
> >
> >
> > Have fun and please all - let me know *how yours came out?
> >
> >
> >
> >
> >
> >
> > Shaun aRe - *I said 'how' not 'where'.
> >
> >
> >
>
> More than I never wanted to know! :=)))

I can find more for you if you like! *Lutefisk* 0 the word sounds tasty
doesn't it?

',;~}~

Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> http://netnet.net/~pineaire/Lutefisk.html
>
>
>
> And it's all true too.
>
> Here is some more truth about caustic cod:
>
> http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>
> Ya wanna know a way to do this dish from scratch? Well heretisthen:
>
> http://www.geocities.com/NapaValley/...es/luteing.htm
>
>
>
> Have fun and please all - let me know *how yours came out?
>
>
>
>
>
>
> Shaun aRe - *I said 'how' not 'where'.
>
>

Mom used to make it.
It was delicious. :-)

Time consuming but good.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Shaun aRe wrote:

>
>
> http://netnet.net/~pineaire/Lutefisk.html


Lutefisk is a practical joke played on unwary vistors, I think.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Tue 01 Nov 2005 09:05:13a, Shaun aRe wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 01 Nov 2005 07:07:08a, Shaun aRe wrote in rec.food.cooking:
>>
>> >
>> >
>> > http://netnet.net/~pineaire/Lutefisk.html
>> >
>> >
>> >
>> > And it's all true too.
>> >
>> > Here is some more truth about caustic cod:
>> >
>> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>> >
>> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
>> >
>> > http://www.geocities.com/NapaValley/...es/luteing.htm
>> >
>> >
>> >
>> > Have fun and please all - let me know *how yours came out?
>> >
>> >
>> >
>> >
>> >
>> >
>> > Shaun aRe - *I said 'how' not 'where'.
>> >
>> >
>> >
>>
>> More than I never wanted to know! :=)))
>
> I can find more for you if you like! *Lutefisk* 0 the word sounds tasty
> doesn't it?

Heh! Don't do me any favors. :-) No, I can't say it sounds tasty. :=/


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

It's bad if its overcooked by 30 seconds (overcooked turns to jello and
starts to smell like hell), and it's laughed at until you've had
reconstituted dried cod that hasn't been "luded"; that stuff makes lutefisk
quite pleasant by comparison.

Think three months of living off dried codfish and barley and barley beer
and maybe turnips and water and butter with the house always smelling like
dead fish, stale beer, flatulence, and unwashed humans - without lutefisk to
break the monotony -

(oh, wait - that was our college-bachelor house.)

Here, 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, blood kishka, peppered lard on rye,
chitterlings and sour greens, kim-chee, that Vietnamese fish sauce,
deep-fried duck, raw liver, or seal stuffed with birds stuffed with eggs and
buried for two months.

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........


"Shaun aRe" > wrote in message
eenews.net...
>
>
> http://netnet.net/~pineaire/Lutefisk.html
>
>
>
> And it's all true too.
>
> Here is some more truth about caustic cod:
>
> http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>
> Ya wanna know a way to do this dish from scratch? Well heretisthen:
>
> http://www.geocities.com/NapaValley/...es/luteing.htm
>
>
>
> Have fun and please all - let me know *how yours came out?
>
>
>
>
>
>
> Shaun aRe - *I said 'how' not 'where'.
>
>

In article >,
"Default User" > wrote:

> Shaun aRe wrote:
>
> >
> >
> > http://netnet.net/~pineaire/Lutefisk.html
>
>
> Lutefisk is a practical joke played on unwary vistors, I think.
>
>
>
> Brian

Heh! It's our secret weapon -- keeps the riff-raff out of the state.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

"Shaun aRe" > wrote in message
eenews.net...
>
>
> http://netnet.net/~pineaire/Lutefisk.html

Oh gawd. Just make sure to use a ton of butter.

On Tue, 01 Nov 2005 19:31:21 -0600, Melba's Jammin'
> wrote:

>Heh! It's our secret weapon -- keeps the riff-raff out of the state.

I once read in the Minneapolis Star (Star Tribune? It's been a while)
that the reason the Vikings were such intrepid explorers was to get
away from lutefisk.

The former MIL (1st generation Norwegian-American) presented lutefisk
at every Christmas dinner. Not wanting to be rude, I always took some
on my plate. Probably explains how well her fiddle leaf fig fared for
years <veg>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article ws.net>,
"Shaun aRe" > wrote:

> http://www.geocities.com/NapaValley/...es/luteing.htm

Alan Zelt has the best lutefisk recipe I've seen. It's in the (now
out-of-print) RFC cookbook. It involves lutefisk, a roaring fire,
gasoline, and Finlandia vodka.

Cindy

--
C.J. Fuller

Delete the obvious to email me

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

> http://netnet.net/~pineaire/Lutefisk.html
>
> And it's all true too.
> Here is some more truth about caustic cod:
> http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>
> Ya wanna know a way to do this dish from scratch? Well heretisthen:
>
> http://www.geocities.com/NapaValley/...es/luteing.htm
>
> Have fun and please all - let me know *how yours came out?

I doubt I'll ever make it at home, but if I have the opportunity to try
lutefisk, I will (actually, I can't figure out why people get their knickers
in such a knot about it). Ditto surstromming:
http://www.enat.org/~aribob/fermentedfish.html -- actually, I'll be trying
surstromming before I get around to lutefisk, since we have Swedish friends
who regularly partake during the proper late-summer season.

I probably wouldn't pass up the Islandic version, made with shark, either:
http://www.simnet.is/gullis/jo/shark.htm

A friend recently forwarded to me an amusing article entitled "Some Bravery
as a Side Dish" -- http://www.msnbc.msn.com/id/9687163/ -- let's count down
the dishes, shall we?

7. Spiders -- especially tarantulas, apparently. Completely off my list,
unless I'm dying of starvation. I do *not* do spiders.

6. Sea Cucumber -- I'm not seeing an issue with this, for me.

5. Ortolan -- I'm not seeing an issue with this either; the author's issue
seems to be how humanely (or not) the bird is prepared. I have less an
issue with that than the fact that people have so overindulged that the
bird's endangered.

4. Lunchmeat, particularly "luncheon loafs" -- eh, this is something of a
spurious diatribe against poorly made lunchmeats, versus well made processed
meats. I don't think bravery enters into the picture at all.

3. Hakarl -- Icelandic putrefied shark, as above. Again, I'm not seeing a
problem with trying this.

2. Cobra Heart -- Thank you, Anthony Bourdain. :P I believe I'll skip this
one. Yes, I'd eat snake, but I think I'll stop short of reveling in the
creature's death by downing its still-beating heart followed by a glass of
its blood.

1. Monkey Brains -- I'll pass. Monkeys are too genetically close to humans
for me to be comfortable eating them.

Four out of seven ... I think that's not so bad.
-j

"Wayne Boatwright" > wrote in message
...
> On Tue 01 Nov 2005 09:05:13a, Shaun aRe wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Tue 01 Nov 2005 07:07:08a, Shaun aRe wrote in rec.food.cooking:
> >>
> >> >
> >> >
> >> > http://netnet.net/~pineaire/Lutefisk.html
> >> >
> >> >
> >> >
> >> > And it's all true too.
> >> >
> >> > Here is some more truth about caustic cod:
> >> >
> >> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
> >> >
> >> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
> >> >
> >> > http://www.geocities.com/NapaValley/...es/luteing.htm
> >> >
> >> >
> >> >
> >> > Have fun and please all - let me know *how yours came out?
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >> > Shaun aRe - *I said 'how' not 'where'.
> >> >
> >> >
> >> >
> >>
> >> More than I never wanted to know! :=)))
> >
> > I can find more for you if you like! *Lutefisk* 0 the word sounds tasty
> > doesn't it?
>
> Heh! Don't do me any favors. :-) No, I can't say it sounds tasty. :=/

<EG!>

I will be serving this at xmas lunch you know.



Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > http://netnet.net/~pineaire/Lutefisk.html
> >
> >
> >
> > And it's all true too.
> >
> > Here is some more truth about caustic cod:
> >
> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
> >
> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
> >
> > http://www.geocities.com/NapaValley/...es/luteing.htm
> >
> >
> >
> > Have fun and please all - let me know *how yours came out?
> >
> >
> >
> >
> >
> >
> > Shaun aRe - *I said 'how' not 'where'.
> >
> >
>
> Mom used to make it.
> It was delicious. :-)
>
> Time consuming but good.

Really? All I ever get to hear/find are mixed reports, even from those that
make and eat it reg. 'Yes, we like it. No it tastes so I don't want to eat
it often.' etc.

Shaun aRe

"Default User" > wrote in message
...
> Shaun aRe wrote:
>
> >
> >
> > http://netnet.net/~pineaire/Lutefisk.html
>
>
> Lutefisk is a practical joke played on unwary vistors, I think.
>
>
>
> Brian

Did you read any of that stuff? That's what one of the writers claimed, that
it was a mischief upon the Vikings LOL.




Shaun aRe

"Terry Pulliam Burd" > wrote in message
...
> On Tue, 01 Nov 2005 19:31:21 -0600, Melba's Jammin'
> > wrote:
>
> >Heh! It's our secret weapon -- keeps the riff-raff out of the state.
>
> I once read in the Minneapolis Star (Star Tribune? It's been a while)
> that the reason the Vikings were such intrepid explorers was to get
> away from lutefisk.
>
> The former MIL (1st generation Norwegian-American) presented lutefisk
> at every Christmas dinner. Not wanting to be rude, I always took some
> on my plate. Probably explains how well her fiddle leaf fig fared for
> years <veg>

LOL!

So, did you ever actually /taste/ of it, and if so, well?!?!?!?!?




Shaun aRe

"hob" > wrote in message
...
> It's bad if its overcooked by 30 seconds (overcooked turns to jello and
> starts to smell like hell), and it's laughed at until you've had
> reconstituted dried cod that hasn't been "luded"; that stuff makes
lutefisk
> quite pleasant by comparison.

I'm sure it wuite definately possibly does mate, depending heavily on what
one likes, is used to, and can tolerate ',;~}~

I've been aware of the stuff for a reasonable amount of time, long enough to
at least have a slight understanding...

> Think three months of living off dried codfish and barley and barley beer
> and maybe turnips and water and butter with the house always smelling like
> dead fish, stale beer, flatulence, and unwashed humans - without lutefisk
to
> break the monotony -
>
> (oh, wait - that was our college-bachelor house.)

LOL! I can imagine.

> Here,

Where is that?

> 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.

> blood kishka,

Love black pudding - anything like that?

> peppered lard on rye,

No thanks - lard is for cooking things in only-only.

> chitterlings and sour greens, kim-chee,

Not had kim-chee, know I would love it though (like sourkraut, adore
chiles).

> that Vietnamese fish sauce,

Good stuff.

> 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?

> 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?!?!?

',;~}~


Shaun aRe

"Cindy Fuller" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > http://www.geocities.com/NapaValley/...es/luteing.htm
>
> Alan Zelt has the best lutefisk recipe I've seen. It's in the (now
> out-of-print) RFC cookbook. It involves lutefisk, a roaring fire,
> gasoline, and Finlandia vodka.
>
> Cindy

LOL! C'mon - elucidate gal!





Shaun aRe

"jacqui{JB}" > wrote in message
. dk...
> "Shaun aRe" > wrote in message
> eenews.net...
>
> > http://netnet.net/~pineaire/Lutefisk.html
> >
> > And it's all true too.
> > Here is some more truth about caustic cod:
> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
> >
> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
> >
> > http://www.geocities.com/NapaValley/...es/luteing.htm
> >
> > Have fun and please all - let me know *how yours came out?
>
> I doubt I'll ever make it at home, but if I have the opportunity to try
> lutefisk, I will (actually, I can't figure out why people get their
knickers
> in such a knot about it).

And so my dear, would I! And please don't get the nature of my post wrong -
no knickers here at all, in a twist or otherwise ',;~}~

I just knw how strongly people on both sides of the fence feel about it,
happened to do a google search, and found some rather humorous writing - I
posted it for that humour, really ',;~}~


> Ditto surstromming:
> http://www.enat.org/~aribob/fermentedfish.html -- actually, I'll be trying
> surstromming before I get around to lutefisk, since we have Swedish
friends
> who regularly partake during the proper late-summer season.

Now I must admit, that does not sound appealing to me...

> I probably wouldn't pass up the Islandic version, made with shark, either:
> http://www.simnet.is/gullis/jo/shark.htm

Now that one does not sound near as bad.

> A friend recently forwarded to me an amusing article entitled "Some
Bravery
> as a Side Dish" -- http://www.msnbc.msn.com/id/9687163/ -- let's count
down
> the dishes, shall we?

Took a look - thanks!

> 7. Spiders -- especially tarantulas, apparently. Completely off my list,
> unless I'm dying of starvation. I do *not* do spiders.

I would have less than no problem with this.

> 6. Sea Cucumber -- I'm not seeing an issue with this, for me.

Me either - they sound delicious.

> 5. Ortolan -- I'm not seeing an issue with this either; the author's issue
> seems to be how humanely (or not) the bird is prepared. I have less an
> issue with that than the fact that people have so overindulged that the
> bird's endangered.

I'm more or less with you here.

> 4. Lunchmeat, particularly "luncheon loafs" -- eh, this is something of a
> spurious diatribe against poorly made lunchmeats, versus well made
processed
> meats. I don't think bravery enters into the picture at all.

Me either, but I generally despise the majority of them.

> 3. Hakarl -- Icelandic putrefied shark, as above. Again, I'm not seeing a
> problem with trying this.

Me either, apart from possibly any stench - I've gotten to be a bit
sensitive to bad stenches while eating, heheheh...

> 2. Cobra Heart -- Thank you, Anthony Bourdain. :P I believe I'll skip
this
> one. Yes, I'd eat snake, but I think I'll stop short of reveling in the
> creature's death by downing its still-beating heart followed by a glass of
> its blood.

Again, I'm with you - kill the snake humanely, I'll eat the damned heart
then, even raw.

> 1. Monkey Brains -- I'll pass. Monkeys are too genetically close to
humans
> for me to be comfortable eating them.

If the monkeys are a safely plentiful kind, don't think I'd have too much
trouble with that one...

> Four out of seven ... I think that's not so bad.
> -j

Indeed, but I think I have you beat by a couple ',;~}~

Thanks!


Shaun aRe

Shaun aRe wrote:

>
> "Default User" > wrote in message
> ...

> > Lutefisk is a practical joke played on unwary vistors, I think.

> Did you read any of that stuff?


What do you think?


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Last night on the Travel Channel, Mark DeCarlo on his show "Taste of
America" went to Wisconsin for lutefisk. They showed how it was dried,
then prepared, etc., etc. At the local American Legion or some such
group they have a large dinner with this being the main fare. Everyone
they questioned to the taste of this could not explain the flavor.
They ALL said they liked it but could give no description of the taste.
He said it tasted like whale snot prepared in butter. And that was
the end of that episode.

On 2005-11-02, itsjoannotjoann > wrote:

> He said it tasted like whale snot prepared in butter.

Yeah, I think he was at a loss for words and trying to be cute, but
that grimace on his face when that itty bitty piece hit home looked
pretty real, too me!

nb

"Shaun aRe" > wrote in message
eenews.net...
>
> "hob" > wrote in message
> ...
> > It's bad if its overcooked by 30 seconds (overcooked turns to jello and
> > starts to smell like hell), and it's laughed at until you've had
> > reconstituted dried cod that hasn't been "luded"; that stuff makes
> lutefisk
> > quite pleasant by comparison.
>
> I'm sure it wuite definately possibly does mate, depending heavily on what
> one likes, is used to, and can tolerate ',;~}~
>
> I've been aware of the stuff for a reasonable amount of time, long enough
to
> at least have a slight understanding...
>
> > Think three months of living off dried codfish and barley and barley
beer
> > and maybe turnips and water and butter with the house always smelling
like
> > dead fish, stale beer, flatulence, and unwashed humans - without
lutefisk
> to
> > break the monotony -
> >
> > (oh, wait - that was our college-bachelor house.)
>
> LOL! I can imagine.
>
> > Here,
>
> Where is that?
>
Mpls

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. )

> > 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

> > blood kishka,
>
> Love black pudding - anything like that?
>

barley and blood, if memory serves me

> > 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.

> > 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.
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.

>
> > 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.

>
> > 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)

> > 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) .

;-)

> ',;~}~
>
>
> Shaun aRe
>
>

In article ws.net>,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> > > http://netnet.net/~pineaire/Lutefisk.html
> > >
> > >
> > >
> > > And it's all true too.
> > >
> > > Here is some more truth about caustic cod:
> > >
> > > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
> > >
> > > Ya wanna know a way to do this dish from scratch? Well heretisthen:
> > >
> > > http://www.geocities.com/NapaValley/...es/luteing.htm
> > >
> > >
> > >
> > > Have fun and please all - let me know *how yours came out?
> > >
> > >
> > >
> > >
> > >
> > >
> > > Shaun aRe - *I said 'how' not 'where'.
> > >
> > >
> >
> > Mom used to make it.
> > It was delicious. :-)
> >
> > Time consuming but good.
>
> Really? All I ever get to hear/find are mixed reports, even from those that
> make and eat it reg. 'Yes, we like it. No it tastes so I don't want to eat
> it often.' etc.
>
> Shaun aRe
>
>

Mom made it from the salted cod, the stuff that comes in a wooden box.
She would soak the salt out of it first. It's been years since I've had
it but I do remember it being VERY delicious served over sliced potatoes
in a white sauce.

Made properly, it really is very good. I know it might not sound like
it.....

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Default User" > wrote:

> Shaun aRe wrote:
>
> >
> > "Default User" > wrote in message
> > ...
>
> > > Lutefisk is a practical joke played on unwary vistors, I think.
>
> > Did you read any of that stuff?
>
>
> What do you think?
>
>
> Brian

Food thru the ages that may have been considered bad or even offal has
become a gourmet treat.

My Botany professor told me that Napoleon planted "Wolf Peaches" around
his gardens to kill the peasants that came to steal produce.

Wolf Peaches are now known as "Tomatoes".

They were once thought to be deady poison since the leaves and roots
are. ;-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"hob" > wrote:

> > 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.
> 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.

I was LMAO when I read this... Thanks! ;-D

The "a skunk, I think" really set me off......

Cheers!

Om -> adventurous with food but will NOT eat kimchee.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "Default User" > wrote:
>
> > Shaun aRe wrote:
> >
> > >
> > > "Default User" > wrote in message
> > > ...
> >
> > > > Lutefisk is a practical joke played on unwary vistors, I think.
> >
> > > Did you read any of that stuff?
> >
> >
> > What do you think?
> >
> >
> > Brian
>
> Food thru the ages that may have been considered bad or even offal
> has become a gourmet treat.
>
> My Botany professor told me that Napoleon planted "Wolf Peaches"
> around his gardens to kill the peasants that came to steal produce.
>
> Wolf Peaches are now known as "Tomatoes".
>
> They were once thought to be deady poison since the leaves and roots
> are. ;-)


Hmmm, Chicken Marengo, said to have been created to celebrate one of
Napoleon's victories, contains tomatoes. Tomatoes were well established
in Continental cuisine by that point.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Wed 02 Nov 2005 08:35:00a, Shaun aRe wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 01 Nov 2005 09:05:13a, Shaun aRe wrote in rec.food.cooking:
>>
>> >
>> > "Wayne Boatwright" > wrote in message
>> > ...
>> >> On Tue 01 Nov 2005 07:07:08a, Shaun aRe wrote in rec.food.cooking:
>> >>
>> >> >
>> >> >
>> >> > http://netnet.net/~pineaire/Lutefisk.html
>> >> >
>> >> >
>> >> >
>> >> > And it's all true too.
>> >> >
>> >> > Here is some more truth about caustic cod:
>> >> >
>> >> > http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html
>> >> >
>> >> > Ya wanna know a way to do this dish from scratch? Well heretisthen:
>> >> >
>> >> > http://www.geocities.com/NapaValley/...es/luteing.htm
>> >> >
>> >> >
>> >> >
>> >> > Have fun and please all - let me know *how yours came out?
>> >> >
>> >> >
>> >> >
>> >> >
>> >> >
>> >> >
>> >> > Shaun aRe - *I said 'how' not 'where'.
>> >> >
>> >> >
>> >> >
>> >>
>> >> More than I never wanted to know! :=)))
>> >
>> > I can find more for you if you like! *Lutefisk* 0 the word sounds
tasty
>> > doesn't it?
>>
>> Heh! Don't do me any favors. :-) No, I can't say it sounds tasty. :=/
>
> <EG!>
>
> I will be serving this at xmas lunch you know.

Aw gee, Shaun, it's a shame I've accepted a previous invitation for xmas
lunch. They're serving a joint of beef. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Wed, 02 Nov 2005 16:19:25 -0600, OmManiPadmeOmelet
> wrote:

>Wolf Peaches are now known as "Tomatoes".
>
>They were once thought to be deady poison since the leaves and roots
>are. ;-)

and the awareness that they were not is (historically) very
recent. I had seen a newspaper article that explained that
some fellow was going to eat an entire tomato on the steps
of a Massachusetts city hall, and IIRC the date was
something like 1840...!

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:

> On Wed, 02 Nov 2005 16:19:25 -0600, OmManiPadmeOmelet
> > wrote:
>
> > Wolf Peaches are now known as "Tomatoes".
> >
> > They were once thought to be deady poison since the leaves and
> > roots are. ;-)
>
> and the awareness that they were not is (historically) very
> recent. I had seen a newspaper article that explained that
> some fellow was going to eat an entire tomato on the steps
> of a Massachusetts city hall, and IIRC the date was
> something like 1840...!

Colonel Robert Gibbon Johnson, as the legend goes. It's not clear
whether it really happened or not, probably a made-up story.

Italian, Spanish and French cooks were using tomatoes in cuisine for a
long time before that. Jefferson grew and ate them in the late 18th
Century, and had them served at Presidential dinners. At some times,
some people believed them to be poisonous. This was more prevalent in
the US.



Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Default User" > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "Default User" > wrote:
> >
> > > Shaun aRe wrote:
> > >
> > > >
> > > > "Default User" > wrote in message
> > > > ...
> > >
> > > > > Lutefisk is a practical joke played on unwary vistors, I think.
> > >
> > > > Did you read any of that stuff?
> > >
> > >
> > > What do you think?
> > >
> > >
> > > Brian
> >
> > Food thru the ages that may have been considered bad or even offal
> > has become a gourmet treat.
> >
> > My Botany professor told me that Napoleon planted "Wolf Peaches"
> > around his gardens to kill the peasants that came to steal produce.
> >
> > Wolf Peaches are now known as "Tomatoes".
> >
> > They were once thought to be deady poison since the leaves and roots
> > are. ;-)
>
>
> Hmmm, Chicken Marengo, said to have been created to celebrate one of
> Napoleon's victories, contains tomatoes. Tomatoes were well established
> in Continental cuisine by that point.
>
>
>
> Brian

Ok. :-)
I'm just quoting what Dr. Newkirk told us..... I won't say it was fact.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Kenneth > wrote:

> On Wed, 02 Nov 2005 16:19:25 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Wolf Peaches are now known as "Tomatoes".
> >
> >They were once thought to be deady poison since the leaves and roots
> >are. ;-)
>
> and the awareness that they were not is (historically) very
> recent. I had seen a newspaper article that explained that
> some fellow was going to eat an entire tomato on the steps
> of a Massachusetts city hall, and IIRC the date was
> something like 1840...!
>
> All the best,

Cool!
Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Default User" > wrote:

> Kenneth wrote:
>
> > On Wed, 02 Nov 2005 16:19:25 -0600, OmManiPadmeOmelet
> > > wrote:
> >
> > > Wolf Peaches are now known as "Tomatoes".
> > >
> > > They were once thought to be deady poison since the leaves and
> > > roots are. ;-)
> >
> > and the awareness that they were not is (historically) very
> > recent. I had seen a newspaper article that explained that
> > some fellow was going to eat an entire tomato on the steps
> > of a Massachusetts city hall, and IIRC the date was
> > something like 1840...!
>
> Colonel Robert Gibbon Johnson, as the legend goes. It's not clear
> whether it really happened or not, probably a made-up story.
>
> Italian, Spanish and French cooks were using tomatoes in cuisine for a
> long time before that. Jefferson grew and ate them in the late 18th
> Century, and had them served at Presidential dinners. At some times,
> some people believed them to be poisonous. This was more prevalent in
> the US.
>
>
>
> Brian

Decided to do some googling on it just for grins.
Interesting stuff:

http://tinyurl.com/bsmd7

http://www.13labs.com/garden/archives/000174.html

http://anecdotage.com/index.php?aid=1249

Lots more on Google about the supposed toxicity of this wonderful fruit.
;-) Fun reading from an historical (and hysterical) viewpoint!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 2 Nov 2005 11:18:23 -0800, "itsjoannotjoann"
> rummaged among random neurons and opined:

>
>Last night on the Travel Channel, Mark DeCarlo on his show "Taste of
>America" went to Wisconsin for lutefisk. They showed how it was dried,
>then prepared, etc., etc. At the local American Legion or some such
>group they have a large dinner with this being the main fare. Everyone
>they questioned to the taste of this could not explain the flavor.
>They ALL said they liked it but could give no description of the taste.
> He said it tasted like whale snot prepared in butter. And that was
>the end of that episode.

I can tell you this: the DH once talked me into serving lutefisk at
our traditional New Year's Day bowl watching party. Only the DH and an
intrepid pal from Scotland even tasted it - the odor preceded, as it
were. I could have used it to hold the lid of the garbage cans down
for years. No neighborhood critters would have gotten near it.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Wed 02 Nov 2005 08:15:43p, Terry Pulliam Burd wrote in rec.food.cooking:

> On 2 Nov 2005 11:18:23 -0800, "itsjoannotjoann"
> > rummaged among random neurons and opined:
>
>>
>>Last night on the Travel Channel, Mark DeCarlo on his show "Taste of
>>America" went to Wisconsin for lutefisk. They showed how it was dried,
>>then prepared, etc., etc. At the local American Legion or some such
>>group they have a large dinner with this being the main fare. Everyone
>>they questioned to the taste of this could not explain the flavor.
>>They ALL said they liked it but could give no description of the taste.
>> He said it tasted like whale snot prepared in butter. And that was
>> the end of that episode.
>
> I can tell you this: the DH once talked me into serving lutefisk at
> our traditional New Year's Day bowl watching party. Only the DH and an
> intrepid pal from Scotland even tasted it - the odor preceded, as it
> were. I could have used it to hold the lid of the garbage cans down
> for years. No neighborhood critters would have gotten near it.

It sounds vile!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article ws.net>,
"Shaun aRe" > wrote:

> "Cindy Fuller" > wrote in message
> ...
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> > > http://www.geocities.com/NapaValley/...es/luteing.htm
> >
> > Alan Zelt has the best lutefisk recipe I've seen. It's in the (now
> > out-of-print) RFC cookbook. It involves lutefisk, a roaring fire,
> > gasoline, and Finlandia vodka.
> >
> > Cindy
>
> LOL! C'mon - elucidate gal!
>
>
A synopsis:

Build fire in pit in backyard. Open bottle of Finlandia and have a
drink.

Put lutefisk on fire and douse with gasoline. Let lutefisk incinerate
to ashes.

Finish bottle of Finlandia.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Terry Pulliam Burd > wrote:
(snip)
>
> I can tell you this: the DH once talked me into serving lutefisk at
> our traditional New Year's Day bowl watching party. Only the DH and an
> intrepid pal from Scotland even tasted it - the odor preceded, as it
> were. I could have used it to hold the lid of the garbage cans down
> for years. No neighborhood critters would have gotten near it.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

A friend of mine makes her husband cook it in the garage.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

OmManiPadmeOmelet wrote:


> Decided to do some googling on it just for grins.
> Interesting stuff:
>
> http://tinyurl.com/bsmd7
>
> http://www.13labs.com/garden/archives/000174.html
>
> http://anecdotage.com/index.php?aid=1249


http://www.powells.com/fromtheauthor/smith.html

http://www.bbg.org/gar2/topics/kitch...omatoes/1.html



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Default User" > wrote:

> OmManiPadmeOmelet wrote:
>
>
> > Decided to do some googling on it just for grins.
> > Interesting stuff:
> >
> > http://tinyurl.com/bsmd7
> >
> > http://www.13labs.com/garden/archives/000174.html
> >
> > http://anecdotage.com/index.php?aid=1249
>
>
> http://www.powells.com/fromtheauthor/smith.html
>
> http://www.bbg.org/gar2/topics/kitch...omatoes/1.html
>
>
>
> Brian

Cool links. :-)
I, for one, could not imagine living without tomatoes...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:


> I, for one, could not imagine living without tomatoes...


The unseasonably warm weather we had here (St. Louis) led to my
brother's garden producing tomatoes well into fall. I'm nursing the
last of the home-growns he gave me a couple of weeks ago. More acid
than high-summer ones but infinitely better than anything available in
the stores.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)