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Old 03-11-2012, 04:48 PM   #91
zippyt
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You oystah sucker you !!!!

Congrats

do you have to shuck them first or just speed feed your self ???
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Old 03-11-2012, 09:40 PM   #92
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Old 03-12-2012, 06:37 PM   #93
Perry Winkle
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I've been interviewing with a place in Seattle. At the very least I'm hoping I can swing a trip out and get some good Thai, Vietnamese or seafood.
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Old 03-12-2012, 07:30 PM   #94
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I had an awesome Pho Bo two nights ago.
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Old 07-14-2012, 02:06 PM   #95
BigV
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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!
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Old 07-14-2012, 03:39 PM   #96
footfootfoot
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Quote:
Originally Posted by BigV View Post
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.
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Old 07-14-2012, 03:51 PM   #97
Glinda
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Talking

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.

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Old 07-14-2012, 09:15 PM   #98
orthodoc
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When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.

Or perhaps a stainless steel stomach ... ? I imagine the white sauce is VERY important .

It's all right - I'm Canadian (dual citizen). This is a big heritage dish for Norwegian-Canadians. Canadians are all about heritage. Otoh, my heritage directs me toward Haggis ...

No wonder we Scots enjoy our single malts ...
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Old 07-14-2012, 09:25 PM   #99
orthodoc
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Haggis aside ... I love, love, loved Seattle when I was there in 2009-10. Picking up purebred Siamese kittens on the Olympic peninsula for my then-cattery, but I had the chance to enjoy the city and the peninsula. I'd relocate there in a New York minute, for the market alone ...

Everything out west is BIGGER, somehow. I love where I live in the east, I love the Alleghenies, the steep conical hills, the rivers ... I love the lakes of Ontario ... and yet, the west is bigger. I could live out my days in Colorado, and I could live the rest of my life in the northwest.

What can I say? I'm a geographic hedonist.
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Old 07-15-2012, 02:03 PM   #100
BigV
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Quote:
Originally Posted by BigV View Post
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?!

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Old 07-15-2012, 04:17 PM   #101
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Um, lutefisk.
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Old 07-16-2012, 12:45 PM   #102
Glinda
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*watches video*

And nobody threw up. I'm shocked. SHOCKED!
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Old 07-16-2012, 04:28 PM   #103
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From Wiki:

Quote:
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 1112 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.
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Old 07-17-2012, 08:19 AM   #104
infinite monkey
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Why wouldn't you just eat cod?
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Old 07-17-2012, 02:45 PM   #105
footfootfoot
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You lost because you paused to look at your plate.
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