[Sca-cooks] Fermented/Pickled Food
Martin G. Diehl
mdiehl at nac.net
Sun Apr 10 15:31:49 PDT 2005
Daniel Phelps wrote:
>
> Stefan wrote:
> >
> > What is "Roguszys"?
> >
> And then referred me to his florilegium.
>
> Evil laugh and mad cackling!
LOL ... I second the motion. <g>
> Stefan if you will check the florilegium all will
> be revealed regards Roguszys.
Daniel is right. ... Trust me.
> He further asked:
[snip]
> Thus "loo-da-fisk" would be out as not fermented or
> pickled with vinegar but perhaps that nice Icelandic
> shark snack would be in as "fermented".
[snip]
> Daniel
With respect to lutefisk ... my email archives have
revealed these words on the subject ...
-~-~-~-~-[Primoris, We put it to the Question]-~-~-~-~-
Subject: SC - re: lutefisk!
Date: Thu, 18 Sep 1997 12:44:53 -0700
From: kat <kat at kagan.com>
Adamantius signed himself:
> Adamantius, who LIKES lutefisk...
[snip]
Second, are there better and more appetizing methods
of serving it besides the institutional white plate
with lutefisk, unflavored white sauce and cold boiled
potatoes that the local Sons of Norway's annual
lutefisk-dinner chef seems to prefer?
[snip]
- kat
(sweeper of the cathedral floor... and proud...)
~-~-~-~-~-~-~-[Porro, We find the Wisdom]-~-~-~-~-~-~-~
Subject: SC - lutefisk
Date: Thu, 18 Sep 1997 15:24:48 -0500
From: mfgunter at tddeng00.fnts.com (Michael F. Gunter)
I've heard that lutefisk isn't really a food.
More like a rite of manhood.
Gunthar
(Okay, okay! Call me "Poppa" and have done with it!)
=======================================================
Vincenzo
--
Martin G. Diehl
So much wisdom and knowledge -- so little time and bandwidth.
"Thou plenty hast, yet me dost scant"
--John Dowland (1562-1626); "The First Booke of Songs"; 1597.
Reality: That which remains after you stop thinking about it.
--inspired by P. K. Dick
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