Text 22197, 99 rader
Skriven 2012-03-09 07:52:00 av Dave Drum (60706.cooking)
  Kommentar till text 22187 av JIM WELLER (1:123/140)
Ärende: Depressing
==================
-=> JIM WELLER wrote to ALL <=-

 JW> From Twitter with the tag "depressing" from Ruth Reichl.

 JW> http://www.grandforksherald.com/event/article/id/231419/

 JW> That is sad.

Not really. North Dakota is populated heavily with Norwegian Bachelor Farmers
who couldn't make it in Northern Minnesota and moved to the more relaxed
society of Grand Forks. Since they probably grew up on lutefisk - Olive Garden
(McItalian for the messes) is undoubtedly exotic to them.

The old trout who wrote the glowing review probably got comped and wants to get
comped again so as to avoid having to eat more lutefisk.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Lutfisk
 Categories: Seafood, Preserving, Sauces
      Yield: 2 servings
 
  2 1/2 lb Lutfisk
      1 c  Slaked lime
      2 qt Oak or maple ashes

MMMMM-----------------------MUSTARD SAUCE----------------------------
      2 tb Butter
        ds Black pepper
      3 tb Flour
      3 c  Fish stock
    1/2 ts Salt
      1 tb Prepared mustard
 
  Found a real gem of Americana last weekend. It's a
  cookbook of Grange recipes. For those from other parts of
  the world (and big US cities), a grange is an association
  of farmers they were big in the past in the US. This is
  American heartland cooking long on canned stuff and
  casseroles. The seafood section was understandably
  short two pages in a book of some 300 odd pages. But a
  couple of the entries caught my eye. This one for Lutefisk
  looks particularly interesting. Any recipe that calls for
  sawing one of the main ingredients naturally catches my
  eye.
  
  Now, I've never had Lutefisk in spite of being half
  Swedish. Both sides of my family were busy becoming
  Americans and none of the ethnic delicacies made it down
  to us third generation kids. Being a full- fledged,
  All-American boy, I naturally resent being deprived of my
  roots and am eager to sue someone for the grievous affront
  of never having had lutefisk when I was growing up. Can't
  for the life of me figure out who to sue though...
  
  Traditional on Christmas Eve. (Dried Imported Cod)
  
  Saw fish into 3 parts, clean thoroughly and place in a
  wooden bowl or pail. Add water to cover and set in a cool
  place for 5 to 6 days. Change water each day. Remove fish
  and thoroughly clean wooden bowl. Make a solution of
  water, lime and ashes and allow to stand overnight. Drain
  off clear liquid and pour over soaked fish, set in a cool
  place for 7 days. When fish is soft, remove from solution,
  scrub bowl well and soak fish for several days in cold
  clear water. Cook in boiling salted water at simmering
  temperature for about 20 minutes. Drain well and serve.

  The Norwegians serve the fish with melted butter; the
  Swedes serve it with white or mustard sauce. Allow 1/3
  pound per person.
  
  MUSTARD SAUCE:
  
  Melt 1 1/2 T. butter, blend in flour, salt and pepper, add
  fish stock gradually, stirring constantly until thickened
  then cook for an additional 3 minutes. Add mustard and
  remaining butter. Serve with boiled lutfisk, haddock or
  cod.
  
  Makes 2 1/2 cups sauce.
  
  NOTE: If fish stock is salty do not add salt listed.
  
  NELL MAY, Bennett Valley Grange, No. 16.
  
  From "Our Favorite Grange Recipes", compiled and edited by
  the Home Economics Committee of the California State
  Grange, Gladys True, Chairman. Printed by the Record of
  Yolo County, 1965.
  
  Posted by Stephen Ceideberg; October 26 1992.
 
MMMMM

... Gluttony is an emotional escape, a sign that something is eating us.
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