[SJackson]

[Drango]

I'm hitting the abuse button....

[sheik yerbouty]

Feh!

[Charles Henrickson]

Norwegians spell it, lutefisk. We Swedes spell it, lutfisk.

I had it every Christmas Eve, growing up in Chicago. Grandma Henrickson did the whole days-long soaking process. She served it with a choice of mustard sauce or cream sauce (the bland leading the bland?).

Guess what? I liked it!

[chance33_98]

I dunno about that, but I am making Oyster dressing. :)

[socal_parrot]

Some strange Minnesota child discipline?

[timpad]

Lutefisk - Official Snack of the Viking Kittens!

[vetvetdoug]

Is this stuff like "squaw Candy"? Salted fish?

[Servant of the 9]

the lutefisk is transferred to a tub of caustic acid for several days.

Heeeeelp.

PING

So9

[LibKill]

Is this anything like canned anchovies?

I like anchovies (screams of horror, calls from many to have LibKill banned for life).

[tet68]

Down here in the south, usually for Festivus we have
Lutepossum.
This year though, my cousin from La. is bringing us some
Lutenutria, sounds yummy and it's non-fattening.

Skoal!
Tipping back cup of Glogg.
Tipping cup at you.

[Nachum]

I guess this food would be in the category of "ethnic foods" that we of various persuations are forced to eat now and then. For us, it was a particularly strong smelling pickled herring. For others it might be that rock hard fruit cake.

[ErnBatavia]

Reminds me of Lefsa...(the bread)

Norwegian goes to New York, and his buddy takes him to his very first pizza place.

Norwegian takes a quick look, and axes his pal, "Who troo up on da Lefsa?"

[HairOfTheDog]

Heh.... here's a secret, we Norwegians don't really make Lutefisk unless there is company over we don't want to stay too long.

[Servant of the 9]

I think I see the problem.

Early vikings in America had developed a taste for hominy and grits.

When they got home, they knew the process, but lacked the raw ingredient, dried corn, so they substituted what they had, dried cod.

Not the best choice.

So9

[tubebender]

There was a live one hour radio show in the 50s and 60s with music and stories from Scandinavia. The host was Sy Bendorf and his sponsor was Sig Sanders Store where you could always get your Lutefisk. The timber industry attracted many Scandinavians here...

[radiohead]

lutefisk! just the thought makes my stomach churn. one of the first things my late husband (finnish-swedish on his mother's side) wanted me to learn how to make was that godawful lutefisk.

i refused. i don't eat no chitlins, he wasn't eating no lutefisk.

[Choose Ye This Day]

some retirees even take the pungent product with them to Florida for the winter

I'm assuming they DRIVE to Florida. In this day and age of heightened national security, I doubt they'd let an unstable substance like lutefisk on board an airplane.

[Salman]

I've tasted it. It's has a fishy soapy taste to it, and a consistency that is somewhat gelatinous.

"Fisk" == fish. It's codfish preserved with lye. The fish has some oil or fat in it. Lye + fat == soap. Soak it real good before cooking or you'll get alkali burns all down your esophagus.

And I thought baccalà (or bacalao) was hard to deal with, but that's just codfish with too much salt to be soaked out. Stewed with vinager and onions it's an A-OK southern Italian treat. Or battered and fried as the Puerto Ricans do it is also good.

Provided it was soaked enough first, of course. Soak, throw out water, repeat. Then cook.

I have this idea of preserving fish by soaking it in paint. I call it "paintfisk". Before you cook it, you have to soak it in turpentine.

[Salman]

From this picture, it's impossible to determine whether the stuff is going into or coming out of the kid's mouth.