Text 14125, 97 rader
Skriven 2011-07-31 18:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: foreign pie 638
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Issue I have is that every place this person says Chile, one
 ML> can substitute half a dozen other countries. 

Well the author was writing on Chilean food, not Latino food in
general and he did acknowledge that they were ubiquitous throughout
the Spanish speaking world.
 
 ML> Picadillo - a common mixture

As above. My very first taste of Chilean food was a picadillo meat
loaf with layers of ground beef, corn and mashed potatoes. There
were chilies, onions, a bit of brown sugar and raisins in the ground
beef with olives in the corn and garlic in the potato layer.

And it was, in all places, Hay River. Carmen was originally from
Chile and ran a hamburger joint in Hay River summers and another one
in Miami winters. I have no idea why she decided to pick Hay River
as her summer location. She is retired now and her place vacant and
up for sale.

 JW> Empanadas are often prepared by a
 JW> team of two, since the duo can equally divide responsibilities and
 JW> cut preparation time in half

 ML> Well, I never.

That part was indeed trite.

(Ukrainian cabbage roll and perogi assembly lines require at least
four babas and a huge pot of tea if you want small delicate ones and
not huge blobs.)

Another item not to be taken too seriously...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lutefisk, the Norwegian Way
 Categories: Scandinavia, Info
      Yield: 1 Text file
 
           Lutefisk
 
  Lutefisk is a mysterious and elusive Scandinavian food that is
  considered a delicacy in Norway, Denmark and Sweden.  In other parts
  of the world, it's just rubbery fish in a strange jelly.  The
  translation of Lutefisk may give you a clue as to what it actually
  is. Lutefisk literally means "cod soaked in plutonium" - really! But
  don't worry, the cod isn't really soaked in plutonium; it is soaked
  in lye. (Yes, the same stuff they put in drain cleaner!)
  
  Here is how the cod got to be in the lye: It was a way of wounding
  invading Vikings.  Women from one of the villages where the Vikings
  invaded decided to make the Vikings a dinner in which they would get
  sick. The women gathered the cod (by squeezing them out of the
  stomachs of seals) and soaked them in lye.  Then they served it to
  the Vikings.
  
  How it became a popular food still remains a mystery.
  
  When in Norway, there is a specific way to eat lutefisk.  One does not
  simply dig into the jellied cod carcass.  No.  A word of warning: the
  plate of food that is served is completely gray. The first step to
  eating it is to mash up the potatoes served with the lutefisk and mix
  in some bits of lutefisk. Greasy gravy with bacon in it is the final
  item that is added to the mixture.  Don't be bashful about the amount
  of gravy added here - the more, the better.  The final ingredients
  are added are mustard and pepper. It is best to eat the concoction
  quickly, because the taste is horrible when cold. Lutefisk tastes
  about what you would expect jellied cod to taste like. Except it's
  oily, too.
  
  According to Norwegians, the best way to eat the described lutefisk-
  potato-bacon mix is after drinking enough aquavit that you can't tell
  the difference between caviar and ketchup. But why not give it a try
  the next time in you're in Norway?  When in Rome....
  
  www.1travel.com

 
MMMMM





Cheers

YK Jim


... Alcohol and gasoline do mix, but they taste terrible.

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