We limit access by GUESTS to protect our members from spam, hacks and trolls. Please register to gain access to all our resources.
Posted by CDNRatMan
- February 06, 2015, 12:18:47 PMI'm in....lol..........
Posted by DriftinGirl
- February 06, 2015, 09:18:46 AMQuote from: CDNRatMan on February 05, 2015, 20:56:02 PMTaking you up on the white fish in Killarney...then we'll ride to Kirkland Lake and I'll get my son to make sure he has a feed of Sesekinnika pickeral for us.Driftingirl, when you and Fred come for a visit we will go and have some really good Georgian Bay white fish in Killarney, and I'll even cover the tab, then later we will go to the Moose's Cookhouse for a fed of locally caught pickerel and once more I'll cover the food but not the beer.......lol....and Troll for you too......
Posted by DriftinGirl
- February 06, 2015, 09:14:03 AMOMG! Why?
Posted by Troll
- February 06, 2015, 08:26:10 AMQuote from: greenbarn on February 05, 2015, 20:23:49 PMswedish fish in lye or something like that, isn't it?? used to have a boss that ate the stuff. family recipe. Looked terrible.
Close... Norwegian...Lye fish. This is from wikipedia:Lutefisk is dried whitefish (normally cod, but ling is also used) treated with lye. The first step is soaking 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 swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish (saturated with lye) is caustic, with a pH value of 11–12. 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.
The smell is enough to drive you outside...The first time I went to a "Lutefisk Supper" at a Church, I thought they were having problems with their septic system, then I learned the truth.
Posted by CDNRatMan
- February 05, 2015, 20:56:02 PMDriftingirl, when you and Fred come for a visit we will go and have some really good Georgian Bay white fish in Killarney, and I'll even cover the tab, then later we will go to the Moose's Cookhouse for a fed of locally caught pickerel and once more I'll cover the food but not the beer.......lol....and Troll for you too......
Posted by greenbarn
- February 05, 2015, 20:23:49 PMswedish fish in lye or something like that, isn't it?? used to have a boss that ate the stuff. family recipe. Looked terrible.
Posted by Troll
- February 05, 2015, 20:02:24 PMYeah... just had a doctor appointment, yesterday for my 6 month/6000 mile check. BP 117/70, pulse 57, cholesterol 125, weight 172, sodium, glucose, everything in the normal range....calls me a success story.....no guesses on the Lutefisk?
Posted by DriftinGirl
- February 05, 2015, 19:49:37 PMSometimes "health nuts" go too far. Once had a guy who refused to eat any salt arrive in full cardiac arrest due to ... you guessed it low sodium causing a bad rhythm!
Posted by Troll
- February 05, 2015, 19:35:57 PMHard to find the original recipe around here, too many "health nuts" who despise salt...while eating their cheese curds and drinking gallons of beer with their "Friday Night Beer Batter fish".....Who knows what "Lutefisk" is?
?
Posted by DriftinGirl
- February 05, 2015, 19:26:10 PMQuote from: Troll on February 04, 2015, 09:42:51 AMNova Scotia Lox is made one community, 40 miles, from my house. My friend's husband and son work at the smoke house. I don't like the lighter salt version either.Lox, salted smoked salmon usually served on a bagel with creme cheese and raw onion...There is a light version, called Nova Scotia Lox which has less salt...personally I prefer the original version, and the bagel isn't toasted...
Posted by DriftinGirl
- February 05, 2015, 19:22:28 PMQuote from: CDNRatMan on February 03, 2015, 16:56:30 PMYum! I haven't had pickerel since I left northern Ontario. It is the best fish.I had some fresh pickerel (walleye) and wild rice and veggies for supper tonight.....
Posted by John Hopkins
- February 04, 2015, 14:17:22 PMOk in the absence of real food, I could eat that.
My son and I have just sat down to chicken and french fries (chips) and to give it a last chance I chipped and fried some sweet potato, so now we have tried it boiled roast and fried, At this point we have both decided that, It might not be real food but if there was nothing else it may act as an imitation food..
We are going to throw the rest of the sweet potato's in the garbage and never eat any sweet potato's as long as we live..
For those of you that have read any Diskworld novels by Terry Prachett this has to come under the heading of, Commander Grimes statement of "Let's see what disgusting food we can make these foreigners eat."
John.
Posted by Troll
- February 04, 2015, 09:42:51 AMLox, salted smoked salmon usually served on a bagel with creme cheese and raw onion...There is a light version, called Nova Scotia Lox which has less salt...personally I prefer the original version, and the bagel isn't toasted...
Posted by John Hopkins
- February 04, 2015, 09:07:33 AMQuote from: Troll on February 04, 2015, 08:12:52 AMOk, I'll Bite.That sweet potato was just right. I didn't need to add anything to it...just as it was. I decided to make the BBQ chicken, rather than pulled pork, or Jerk Chicken...Not a fan of walleye, but I sure do like LOX!
LOX..
As far as I understand that is a herring fillet with the skin on rolled up, and pickled in vinegar and then eaten raw.. If so it sounds ok to eat if you are in the middle of a war, surrounded by U-boats and unable to get much real fish, but not by choice..
Maybe take the skin off, make sure all the bones are out and have it hot on toast..
Apparently, in American films, they eat it on a bagel with cream cheese..
bagel.. a stale hard roll shaped like a donut and tastes like month old bread.
Cream cheese, spreads like soft butter tastes like processed cheese that they forgot to put the cheese flavour in..
There you go.. American food explained in English.
John.
Posted by Troll
- February 04, 2015, 08:12:52 AMThat sweet potato was just right. I didn't need to add anything to it...just as it was. I decided to make the BBQ chicken, rather than pulled pork, or Jerk Chicken...Not a fan of walleye, but I sure do like LOX!