Monday, November 12, 2007

Vich vay to..

Denne helg , JEG fikk det fabelaktig opportunity av være til stede sønnene av Norge Norrona Bo , helårlig Ludefisk middagen. Nu gjelder det , dem av du hvem ikke gjør det vite , Jeg har forsynt det fulgte liten forlagsreklame på hva Ludefisk er , og hvor det er fremstilt :

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 not to 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).

IMG_0039Deilig Ludfisk!

The famed Nowregian Duo of Jokes, Ole and Lena had this Hi-Larious zinger to contribute to the already vast pantheon of over the top Norse hilarity:

"Well, we tried the lutefisk trick and the raccoons went away, but now we've got a family of Norwegians living under our house!"
HAHAHAHAHAH! Oh man, that Ole and Lena. Funny cuz its too true.

So, as you can see, a lot of time goes into the savaging of fish and making of Lutefisk/Ludefisk. However, the abuse is not limited to the fish. Nanay, the test of your Norse will is tested by the lodgemen with a drink that is used as an aperif and lamp fuel.

AKVAVIT: Akvavit, like vodka, is distilled from either potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise. The Danish distillery Aalborg makes an akvavit distilled with amber. The recipe and flavors differ between brands, but typically caraway is the dominating flavour.

IMG_0030Drikk Akvavit , for en hårete brystkasse.

The meal was pleasant, churchy, fun. Kids and old people, all vaguely attached to vikings and Norway, gathering as a community to prove to themselves and their Neighbors that they too have an appetitete for tradition and inedible cuisine.

In other words, it was, precisely what I had hoped. As for my adventureous palate, well let's just say I wouldn't seek out Lutefisk, but should it present itself, I will not turn it away. As for Norwegians and their desendants, I'd gladly seek them out, despite their culinary shortcomings.


1 comment:

Dinah said...

I will bring you some home-made lefse from our Colorado visit this Christmas, and you can enjoy one of the more delicious Scando treats. It's seriously good. Aunt Olga's recipe, and I'm not even making that up--I have a Great Aunt Olga Larson. UFF DA!

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