[Sca-cooks] Lutefisk and strange dreams...

[Huette von Ahrens]

--- "Judith L. Smith Adams" <judifer50 at yahoo.com> wrote:


> Greetings, kindred fish-fancier and cousin from over-the-sea!

Uff da to you!
>     
>   Sylvia also made the winey sweet-sour kind, and it is still my favorite, though there's
> nothing much wrong with the sour-creamed version...  

I like the sour cream version also...

> I wish I remembered more about it, or had
> eaten fewer jars of the commercial stuff - my taste memory has blurred in the decade or so since
> Sylvie passed on.  

Yes.  I am having that problem myself.  I know that it tasted different, I just can't figure
out how.  Probably it was the love that she put into it...

>    
>   Are "röllmops" another pickled fishy thingy or something completely different??  (Pardon me,
> but I've been watching the Monty Python "memorial" on PBS)

They are salt herring that have been soaked in clean water for several days and then rolled with
mustard, onion, chopped pickles, and carrot and pickled in a spiced vinegar in the fridge for
about a week.  They are very tasty.

>    
>   Does Prussia make anything like lefse, a potato-dough flatbread, baked but not browned, and
> eaten with lashings of butter??

No.  Not that I know of.  Being on the Baltic, herring is a staple.  And the area had been
under Swedish rule off and on for a period of time before Frederick the Great came along.
So, it wouldn't surprise me that there was some cross cultural transfers.  They did make
a potato bread, but nothing like lefse.  But I am wondering if the Swedes learned to love
pumpernickel during those years.  

Huette


Remember that while money talks, chocolate sings.

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