ccheese
Member In Perpetuity
No, it won't be 'extended' but it will be lots of fun, at the Reading Airshow.
TPBM will take it easy this week-end....
Charles
TPBM will take it easy this week-end....
Charles
The Person Below Me (TPBM)
- Thread starter Lucky13
- Start date
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Bucksnort101
2nd Lieutenant
Yep, weekend of building bows and BS'ing with group of Traditional Archers. Would like to go with Charles to the Reading Airshow, too long of a drive though.
TPBM want's to see pics from the Reading Airshow (P-61 BlackWidow hopefully .)
TPBM want's to see pics from the Reading Airshow (P-61 BlackWidow hopefully .)
Thorlifter
Captain
You bet cha I do.
TPBM does too.
TPBM does too.
ccheese
Member In Perpetuity
Yea man ! Me, njaco and TO will all have cameras. We hope to flood this
forum with good pictures.
TPBM will tell us about lutefisk.....
Charles
forum with good pictures.
TPBM will tell us about lutefisk.....
Charles
- Thread starter
- #2,745
Lucky13
Forum Mascot
Lutefisk (lutfisk), in Norway, in Sweden and the Swedish-speaking areas in Finland (lipeäkala in Finnish) is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) and soda lye (lut). Its name literally means "lye fish", owing to the fact that it is made with caustic soda or potash lye.
Preparation
Lutefisk in a Norwegian market.Lutefisk is made from air-dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The first treatment is to soak 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 will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. 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 hydrocarbonate, giving the fish more mellow treatment than sodium hydroxide (lyestone). It is important to not incubate the fish too long in the lye, because saponification of the fish fats may occur, effectively rendering the fish fats into soap. The term for such spoiled fish in Finnish is saippuakala (soap fish).
Cooking
Cooking pots at a church supper: with this method, the lutefisk was boiled for about five minutes, until translucent, then promptly served.After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so that it does not fall into pieces.
Lutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an ovenproof dish, covered with aluminium foil, and baked at 225 °C (435 °F) for 40–50 minutes.
Another option is to parboil lutefisk. Wrap the lutefisk in cheesecloth and gently boil until tender. This usually takes a very short time, so care must be taken to watch the fish and remove it before it is ready to fall apart. Prepare a white sauce to serve over the lutefisk.
Lutefisk sold in North America may also be cooked in a microwave oven. The average cooking time is 8-10 minutes per whole fish (a package of two fish sides) at high power in a covered glass cooking dish, preferably made of heat resistant glass. The cooking time will vary, depending upon the power of the microwave oven.
When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off of pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.
Eating
Norwegian Constitution Day dinner in the United States, with lutefisk, lefse, and meatballs.In the Nordic Countries, the "season" for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest.
Lutefisk is usually served with a variety of side dishes, including, but not limited to, bacon, green peas, green pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, geitost (goat cheese), or "old" cheese (gammelost). In the United States, in particular, it is sometimes eaten together with meatballs. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different "traditions" of lutefisk dine together.
Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions (and most eaters, regardless of side dish preferences, will argue that these beverages complement the meal perfectly). This is a recent innovation, however; due to its preservative qualities, lutefisk has traditionally been a common "everyday" meal in wintertime.
The dish has sometimes subjected Nordic-Americans to jokes about the personality traits "produced" as a side effect of the consumption of chemically-treated white fish. Lutefisk prepared from cod is somewhat notorious, even in Scandinavia, for its intense odor. Conversely, lutefisk prepared from pollock or haddock contains almost no odor.
Lutefisk has its fair share of devotees: in 2001, Norwegians consumed 2,055 tonnes of lutefisk in their homes and approximately 560 tonnes in restaurants[citation needed]. (To put this quantity in perspective, 2400 tons would fill approximately 80 full size semi trucks or a medium length goods train). Annual sales of lutefisk in North America exceed those in Norway.
The taste of well prepared lutefisk is very mild, and often the white sauce is spiced with pepper or other strong tasting spices to bring out the flavour.
(Wikipedia)
TPBM like me, has blue eyes....
Preparation
Lutefisk in a Norwegian market.Lutefisk is made from air-dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The first treatment is to soak 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 will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. 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 hydrocarbonate, giving the fish more mellow treatment than sodium hydroxide (lyestone). It is important to not incubate the fish too long in the lye, because saponification of the fish fats may occur, effectively rendering the fish fats into soap. The term for such spoiled fish in Finnish is saippuakala (soap fish).
Cooking
Cooking pots at a church supper: with this method, the lutefisk was boiled for about five minutes, until translucent, then promptly served.After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so that it does not fall into pieces.
Lutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an ovenproof dish, covered with aluminium foil, and baked at 225 °C (435 °F) for 40–50 minutes.
Another option is to parboil lutefisk. Wrap the lutefisk in cheesecloth and gently boil until tender. This usually takes a very short time, so care must be taken to watch the fish and remove it before it is ready to fall apart. Prepare a white sauce to serve over the lutefisk.
Lutefisk sold in North America may also be cooked in a microwave oven. The average cooking time is 8-10 minutes per whole fish (a package of two fish sides) at high power in a covered glass cooking dish, preferably made of heat resistant glass. The cooking time will vary, depending upon the power of the microwave oven.
When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off of pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.
Eating
Norwegian Constitution Day dinner in the United States, with lutefisk, lefse, and meatballs.In the Nordic Countries, the "season" for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest.
Lutefisk is usually served with a variety of side dishes, including, but not limited to, bacon, green peas, green pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, geitost (goat cheese), or "old" cheese (gammelost). In the United States, in particular, it is sometimes eaten together with meatballs. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different "traditions" of lutefisk dine together.
Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions (and most eaters, regardless of side dish preferences, will argue that these beverages complement the meal perfectly). This is a recent innovation, however; due to its preservative qualities, lutefisk has traditionally been a common "everyday" meal in wintertime.
The dish has sometimes subjected Nordic-Americans to jokes about the personality traits "produced" as a side effect of the consumption of chemically-treated white fish. Lutefisk prepared from cod is somewhat notorious, even in Scandinavia, for its intense odor. Conversely, lutefisk prepared from pollock or haddock contains almost no odor.
Lutefisk has its fair share of devotees: in 2001, Norwegians consumed 2,055 tonnes of lutefisk in their homes and approximately 560 tonnes in restaurants[citation needed]. (To put this quantity in perspective, 2400 tons would fill approximately 80 full size semi trucks or a medium length goods train). Annual sales of lutefisk in North America exceed those in Norway.
The taste of well prepared lutefisk is very mild, and often the white sauce is spiced with pepper or other strong tasting spices to bring out the flavour.
(Wikipedia)
TPBM like me, has blue eyes....
Njaco
The Pop-Tart Whisperer
Yep. And dirty blonde hair.
and thanks Lucky for confirming that I'm alittle topical in the "Lucky" thread!
TPBM has visited the USS "New Jersey".
and thanks Lucky for confirming that I'm alittle topical in the "Lucky" thread!
TPBM has visited the USS "New Jersey".
ccheese
Member In Perpetuity
No, but I've been on board both Iowa and Wisconsin.
TPBM has been in a storm at sea....
Charles
TPBM has been in a storm at sea....
Charles
- Thread starter
- #2,748
Lucky13
Forum Mascot
I hate fish.....so, thanks but no thanks.
TPBM would like to try this dish out...
Surströmming
From Wikipedia,
Surströmming ("soured (Baltic) herring") is a northern Swedish delicacy consisting of fermented Baltic herring. Surströmming is sold in cans, which when opened release a strong smell. Because of the smell, the dish is often eaten outdoors. However, opening the can under water somewhat lessens the smell, as well as prevents the person opening it from being soaked in brine, as the fermentation often builds up a considerable pressure inside the can.
The herring is caught in spring, when it is in prime condition and just about to spawn. The herring are fermented in barrels for one to two months, then tinned where the fermentation continues. Half a year to a year later, gases have built up sufficiently for the once cylindrical tins to bulge into a more rounded shape. These unusual containers of surströmming can be found in supermarkets all over Sweden. However, certain airlines have banned the tins on their flights, considering the pressurized containers to be potentially dangerous. Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique odor: pungent propionic acid, rotten-egg hydrogen sulfide, rancid-butter butyric acid, and vinegary acetic acid.
One proposed explanation of the origins of this method of preservation is that it began long ago, when brining food was quite expensive due to the cost of salt. When fermentation was used, just enough salt was required to keep the fish from rotting. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting (decomposition of proteins) can prosper and prevents decomposition of fish proteins into oligopeptides and amino acids. Instead the osmotic conditions enable the Haloanaerobium bacteria to prosper and decompose the fish glycogen into organic acids, giving it the sour (acidic) properties.
Historically also other fatty fish, like salmon and whitefish, have been fermented not unlike surströmming, and the original gravlax has resembled surströmming.
Eating surströmming
Surströmming with potatoes, onion on tunnbröd.Surströmming is often eaten with a kind of bread known as tunnbröd, literally "thin bread". This thin, either soft or crispy bread (not to be confused with crisp bread) comes in big square sheets. The bread is buttered and then topped with some chopped (usually red) onions and boiled potatoes that have been peeled and sliced. The potatoes are of a special kind, called mandelpotatis or almond potatoes.
A whole fish is forked from the tin and sliced down the middle. Its soft insides are removed, including the dark gray roe, and then the fish is to be opened up like a book. The red flesh is stamped with a fork, loosening the bone and so that it can be filleted. Small pieces are then cut ready for the sandwich. The final touch is a big dollop of gräddfil (fat fermented milk) or sometimes the french equivalent crème fraîche (which is quite similar to gräddfil but even richer in fat). The soft tunnbröd can then be folded or rolled up, while the crispy variety is usually eaten as a sandwich.
The surströmming sandwich is traditionally served with a glass of cold milk and a snaps. As surströmming is both sour-tasting and salty, it induces thirst. Beer has also become popular, although the combined effects of the surströmming and the release of carbon dioxide from the beer can be quite unpleasant for some time after the meal.
Lots of people do not care for surströmming, and it is generally considered to be an acquired taste. Conversely, it is a food which is subject to strong passions (as is lutefisk), and occasionally people like the taste on first try. In May 2005, the first surströmming museum in the world was opened in Skeppsmalen, 30 km north of Örnsköldsvik, a town at the northern end of Höga Kusten ("The High Coast") in north Sweden.
Controversy
In April 2006, several major airlines (such as Air France and British Airways) banned the fish citing that the pressurized cans of fish are potentially explosive. The sale of the fish was subsequently discontinued in Stockholm's international airport. Those who produce the fish have called the airline's decision "culturally illiterate," claiming that it is a "myth that the tinned fish can explode."
TPBM would like to try this dish out...
Surströmming
From Wikipedia,
Surströmming ("soured (Baltic) herring") is a northern Swedish delicacy consisting of fermented Baltic herring. Surströmming is sold in cans, which when opened release a strong smell. Because of the smell, the dish is often eaten outdoors. However, opening the can under water somewhat lessens the smell, as well as prevents the person opening it from being soaked in brine, as the fermentation often builds up a considerable pressure inside the can.
The herring is caught in spring, when it is in prime condition and just about to spawn. The herring are fermented in barrels for one to two months, then tinned where the fermentation continues. Half a year to a year later, gases have built up sufficiently for the once cylindrical tins to bulge into a more rounded shape. These unusual containers of surströmming can be found in supermarkets all over Sweden. However, certain airlines have banned the tins on their flights, considering the pressurized containers to be potentially dangerous. Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique odor: pungent propionic acid, rotten-egg hydrogen sulfide, rancid-butter butyric acid, and vinegary acetic acid.
One proposed explanation of the origins of this method of preservation is that it began long ago, when brining food was quite expensive due to the cost of salt. When fermentation was used, just enough salt was required to keep the fish from rotting. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting (decomposition of proteins) can prosper and prevents decomposition of fish proteins into oligopeptides and amino acids. Instead the osmotic conditions enable the Haloanaerobium bacteria to prosper and decompose the fish glycogen into organic acids, giving it the sour (acidic) properties.
Historically also other fatty fish, like salmon and whitefish, have been fermented not unlike surströmming, and the original gravlax has resembled surströmming.
Eating surströmming
Surströmming with potatoes, onion on tunnbröd.Surströmming is often eaten with a kind of bread known as tunnbröd, literally "thin bread". This thin, either soft or crispy bread (not to be confused with crisp bread) comes in big square sheets. The bread is buttered and then topped with some chopped (usually red) onions and boiled potatoes that have been peeled and sliced. The potatoes are of a special kind, called mandelpotatis or almond potatoes.
A whole fish is forked from the tin and sliced down the middle. Its soft insides are removed, including the dark gray roe, and then the fish is to be opened up like a book. The red flesh is stamped with a fork, loosening the bone and so that it can be filleted. Small pieces are then cut ready for the sandwich. The final touch is a big dollop of gräddfil (fat fermented milk) or sometimes the french equivalent crème fraîche (which is quite similar to gräddfil but even richer in fat). The soft tunnbröd can then be folded or rolled up, while the crispy variety is usually eaten as a sandwich.
The surströmming sandwich is traditionally served with a glass of cold milk and a snaps. As surströmming is both sour-tasting and salty, it induces thirst. Beer has also become popular, although the combined effects of the surströmming and the release of carbon dioxide from the beer can be quite unpleasant for some time after the meal.
Lots of people do not care for surströmming, and it is generally considered to be an acquired taste. Conversely, it is a food which is subject to strong passions (as is lutefisk), and occasionally people like the taste on first try. In May 2005, the first surströmming museum in the world was opened in Skeppsmalen, 30 km north of Örnsköldsvik, a town at the northern end of Höga Kusten ("The High Coast") in north Sweden.
Controversy
In April 2006, several major airlines (such as Air France and British Airways) banned the fish citing that the pressurized cans of fish are potentially explosive. The sale of the fish was subsequently discontinued in Stockholm's international airport. Those who produce the fish have called the airline's decision "culturally illiterate," claiming that it is a "myth that the tinned fish can explode."
ccheese
Member In Perpetuity
Greetings from Dover AFB....
No, I don't think so.....
TPBM would like to go to Dover Downs with me and play the slots...
Charles
No, I don't think so.....
TPBM would like to go to Dover Downs with me and play the slots...
Charles
Sure, how far is that by bike again?
TPBM likes to swim
TPBM likes to swim
ccheese
Member In Perpetuity
Yes, I do, Mon Ami..... but I prefer a pool to the ocean...
TPBM would rather bake on the sand, than swim...
Charles
TPBM would rather bake on the sand, than swim...
Charles
Screaming Eagle
Senior Master Sergeant
I don't like to do either
TPBM hates the beach
TPBM hates the beach
- Thread starter
- #2,754
Lucky13
Forum Mascot
Nope....
TPBM has been to Japan recently....
TPBM has been to Japan recently....
No, but would like to visit some day....
TPBM can speak Japanese...
TPBM can speak Japanese...
- Thread starter
- #2,756
Lucky13
Forum Mascot
Nope....wish I could!
TPBM can speak more than one language
TPBM can speak more than one language
Nah, just know a few words here and there....
TPBM can speak more than 3 different languages..
TPBM can speak more than 3 different languages..
- Thread starter
- #2,758
Lucky13
Forum Mascot
Yup, swear, curse and (beeep)....
TPBM write poems...
TPBM write poems...
Screaming Eagle
Senior Master Sergeant
nope, not the type
TPBM is eating something good right now
TPBM is eating something good right now
ccheese
Member In Perpetuity
Not at the moment, SE, however I did dine at the Red Lobster tonight, in Dover, Del.
TPBM is very tired... (like me)
Charles
TPBM is very tired... (like me)
Charles
