Seattle, WA

[BigV]

out of sequence update:

Today is Ballard SeafoodFest!

There's a lutefisk eating contest in an hour. I've already signed up and now I have to get there. I'll update you all with my victory speech afterwards! Wish me luck!

[footfootfoot]

Originally Posted by BigV

out of sequence update:

Today is Ballard SeafoodFest!

There's a lutefisk eating contest in an hour. I've already signed up and now I have to get there. I'll update you all with my victory speech afterwards! Wish me luck!

I didn't realize one could use the word delicious as an adjective before Lutefisk.

You learn something new every day.

[Glinda]

Lutefisk? LUTEFISK!?!

*sigh*

Big V, you've totally changed my idea of who you are. I now consider you to be a what. Seriously, dude. Only psychotic lunatics eat lutefisk on purpose.

[BigV]

Originally Posted by BigV

out of sequence update:

Today is Ballard SeafoodFest!

There's a lutefisk eating contest in an hour. I've already signed up and now I have to get there. I'll update you all with my victory speech afterwards! Wish me luck!

I am here to report, regretfully, that I did not win.

I took second place in every round, up to and including the championship round. I lost to an eight time winner, so, no shame there. And I lost by a bare fraction of a second, or flake of lutefisk, as the case may be. Here's the video of the last two rounds. That's me at the far end with the blue bandana on my head.

Still, $150 for about a minute's work isn't bad. Plus, FREE LUTEFISK! Come on people, what's not to like?!

[xoxoxoBruce]

Um, lutefisk.

[Glinda]

*watches video*

And nobody threw up. I'm shocked. SHOCKED!

[Spexxvet]

From Wiki:

Preparation
Lutefisk is made from dried whitefish (normally cod in Norway, but ling is also used) prepared with lye in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content.
The first treatment is to soak 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) has a pH value of 11–12 and is therefore caustic. 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.

Ok, so it's soaked in fricking lye, loses more than half its protien and becomes caustic. No, but thanks for the thought.