Iron Chef WAYCT - What Are You Cooking Today
-
Off out for lutefisk tonight with Hot Ingrid. Apart from the craziness of eating dried cod that has been preserved in caustic soda (strictly speaking lye), and paying about £70 per kilo for it, it is also socially approved to pair the dish with hard liquor. I’m excited. Pics to follow.
-
I was thinking of lutefisk earlier today at work… Something triggered me thinking about the KOTH episode with Bobby eating all of it...
Anyway... Is it also socially approved to just have the hard liquor?..
This is a right thinking man. Tried lutefisk-once. The best I can say is it must be an acquired-taste.
-
Lutefisk… Still scarred from the smell of the stuff from my days in Minnesota.
I think the one time I saw Andrew Zimmern have a less-than-sanguine reaction to a food on Bizarre Foods was when he choked down some Lutefisk in his home state of Minnesota… IIRC his reaction to fermented shark (another dish we can thank to Vikings for, this one going in the opposite extreme from the preservation of lutefisk to letting a shark carcass rot for weeks in a shack) was less aghast, and he noted that that tasted like ammonia.
-
Lutefisk… Still scarred from the smell of the stuff from my days in Minnesota.
It does smell rough while steaming, no doubt. Taste and consistency is “different” but I really do enjoy it. I ate over half a kilo of it on Saturday [emoji23]
There are many things worse than lutefisk eaten in Norway, not least raknafisk, which is similar to the fermented shark but with salmon or trout. That is truly foul and no amount of mustard on it is going to alter that.
Gammelsaltetsei (old salted Sei) is pretty rum. You essentially leave the whole fish, guts and all in a load of salt, for a few months, letting the sterilising properties of the salt leach all the crap out. The result is ugly and smelly but surprisingly good to eat. Honestly.
-
gag I'll take your word for it! I won't pretend there aren't limits to my culinary open-mindedness
For today's lunch, I'm making laab lettuce boats by filling lettuce with pickled daikon and carrot, red bell pepper, and some cilantro (would include holy basil if I had it) with peanut sauce and a Szechuan pepper paste, topped with my wife's chicken laab. This is a very simple, refreshing, and delicious dish, and not worlds away from how I picture Laotian and Isan people eating the dish.
-
Our lil cutlery corner
-
Ever deep fried ribeye?
Great bark and only takes 12 minutes
We also fried a turkey and two Cornish game hens, and sous vide pheasant breasts and thigh roulades. Giblet gravy from all three species of bird and a mushroom demiglace.
