🚀 go-pugleaf

The Last Viking wrote:
> 
> The year is 2260. The place: no.alt.flame - and Crisis wrote: :> Roger
> Williams wrote: :> : Ron's Inspector's Parrot (gro.kcirdnek@krd)
> wrote: :> : : Roger Williams wrote in article :> : :
> <5kcjja$8km@news-central.tiac.net>... :> : : > Raoul Xemblinosky
> (raoulx@k-nkvd.org) wrote: :> : : > : Roger Williams wrote: :> : : > :
> > :> : : > : > Raoul Xemblinosky (raoulx@k-nkvd.org) wrote: :> : : > :
> > : Ron's Inspector's Parrot wrote: :> : : > : > : > :> : : > : > : >
> Roger Williams wrote in article :> : : > : > : >
> <5k7ff7$hcs@news-central.tiac.net>... :> : : > : > : > > Paul H.P
> Christen (paulc@tiac.net) wrote: :> : : > : > : > > : >Ljutefisk.
> (When I was a kid, the next-door neighbors ate :> : : it. Yech.) :> :
> : > : > : > > Ljutefisk. (All three meals a day?) :> : : > : > : >
> Ljutefisk. (Four times a day for healthy skin and bones!) :> : : > : >
> : Ljutefisk. (It's not just for Njorweenies any more.) :> : : > : >
> Ljutefisk. (Clealy, sirs, Swedes and Danes ljove it tjoo!) :> : : > :
> Ljutefisk. (Now in Fresh Pine and Unscented!) :> : : > Ljutefisk.
> (Unscented ljutefisk?! Bah! That ruins the fun!) :> : : Ljutefisk.
> (Then ask for 'ljutefisk classijc' at a grocer near you!) :> :
> Ljutefisk. (What about "Djiet Ljutefisk"?) :> Ljutefisk. (Or "Cjool
> Ranch Ljutefisk"?) Here's how to make it: LUTEFISK - The best we all
> know. Norwegians and Swedes has eaten lutefisk for ages, but not as
> much and as often as now. In some groups it has almost become a kind
> of cult-food, there are groups that only works for lutefisk, and
> resturants are selling more and more of it now, towards xmas. And
> "everyone" has an opinion of what the best things served to the fish
> is. We just say, choose to eat it with lefse, with mandel- or
> ringerikepotatoes, with green beans, purert or stuffed. Use mustard of
> the kind you like most, choose ribb- or baconfat, whitesauce or
> mustardsauce, as you wish. Add maple or brown cheese with the 2'nd
> serving - or whatever you might want. The most important thing is that
> the fish is well tasting. Atleast that is my opinion. Use 400-500g
> lutefisk and 1/2ts salt for each person. Sprinkle the fish. If you
> want the fish to be extra solidated, then put it in fresh water for a
> couple of hours. IN THE OVEN Set the oven on 225'C. The put the fish
> with the skinside down in a long pan or a form. Salt or pepper it with
> white pepper. Cover up with butterpaper or aluminium paper. Cook it on
> the lowermost self for 40-50 minutes, dependent on the thickness of
> the fish. Remove the water in the bottom. IN A PAN Put the fish in a
> wide pan. Put the salt over it or grained white pepper. It isn't
> necessary to add water. Let the fish enjoy itself there for 20-25
> minutes. IN THE MICROWAVE (2-3 servings) 1 kilo of lutefisk and 2 ts
> salt. Put the lutefisk in a round form, made for microwave ovens.
> Place the tickest piece on the edge. Have salt and pepper over it. Use
> full effect on the micro for 10-12 minutes. Turn the form halfway
> during the cooking. The fish must rest for 5 minutes after beeing
> cooked. Remove the water in the bottom.

I think roasted bell peppers with a lutefisk p�t� stuffing, baked
asparagus spears smothered in butter, wild rice pilaf, and a big bottle
of ketchup sounds really yummmmmmmmmmmy.

--
EO