Posted on 06/25/2017 11:30:42 AM PDT by Mr. Mojo
Friends don’t let friends eat lutefisk
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My late MIL, married to a Norwegian, cooked lutefish in a basement room closed off from the rest of the house. Only on May 7, which was too often for the rest of us. I don’t know what it taste like, but it stinks.
It is a deadly mistake for us to believe that Swedes and other Muslim flooded European nations have lost the will to fight.
Those same Europeans would run across a hundred yards of open ground, into direct machine gun fire, with only salad forks in their hands, to kill American Conservatives, Jews, and Israelis.
No. Sweden gave away control of their country and are now bitching. Should be a lesson to others (but it prolly won’t).
Can we allow immigrants from Sweden?
One of my sons is not married yet.
Let’s make them an offer they can’t refuse.
Say, 10% of Sweden’s GDP from now on!
My sympathy level is zero. They brought this on themselves. Socialism and Islam when worshipping Satan just isn’t evil enough.
Europe is toast.
This time, let them all die off. No American blood for these communist idiots.
I don't know. That seems to be enough motivation to choke down a small portion of lutefisk.
That flag they burn represents the Crusaders Cross from medieval times.
We have a winner!
Sad. I always wanted to go to Sweden. Now I don’t think I will.
For countries where the muslims have, or soon will, reach the break point the choice is simple.
You get rid of them or wait a short while and they will get rid of you.
Now is the time to set up a tent city out in the mid-east wastelands and move them out of their No-Go Zones.
They are making if easy - the No-Go Zones can also become No-Get-Out zones.
On the bright side, after a few generations the Muslims will be cuter with bright blue eyes.
They made their own bed, now go sleep in it!
The Swedes have become the Eloi.
It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut). It is gelatinous in texture. Its name literally means "lye fish".
Preparation
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 11–12. 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.
In Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and bicarbonate, giving the fish a more mellow treatment than would lye. It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur.
Wikipedia
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