Coleman Three Burner Outfitter Stove with Photos.

Being clean shaven myself, remind me not to take a French Mistress

All this talk of hearty breakfast fare ... I do so miss the 'Full Irish'.
How the locals here survive on a 'Cappuccio e Brioche' is a mystery to me

Bring on the Bacon

Spudz

 

That is most definitely on the cards for the next fried breakfast.

 

My Dad, may he rest in peace, used to like lutefisk, especially at Christmastime. I dutifully tried it every year, nearly gagging myself into unconsciousness each time. I think Lutefisk is the Norwegian Emigrant's penance for leaving the old country. My Dad and grandparents on his side actually liked it. Even the thought of it makes me a bit ill.

Now, pickled herring and gravlaks on the other hand are deilights for only the righteous bestowed by a benevolent and loving creator.

Gerry

 

Anything that has to be soaked in caustic acid to make it edible...
Had them both,once...
Definetly an acquired taste!

 

What in heaven's name is 'lutefisk'?

Mind you, Holland is NOT Scandinavian. The only really weird fish-thing we're into here is raw herring, but that's better saved for a later time than breakfast.

 

OOPS, wrong country!
Norwegian delicacy...
http://en.wikipedia.org/wiki/Lutefisk
Should have known better, my ancestors were from holland.... 350 years ago

Lutefisk humor
Lutefisk eaters thrive on quotes and jokes from skeptics of lutefisk comparing it to everything from rat poison (which has a hint of truth to it, because of the traces of unnatural amino acid lysinoalanine found in lutefisk due to the reaction with lye) to weapons of mass destruction. A few examples are:

Quote from Garrison Keillor's book Lake Wobegon Days:
"Every Advent we entered the purgatory of lutefisk, a repulsive gelatinous fishlike dish that tasted of soap and gave off an odor that would gag a goat. We did this in honor of Norwegian ancestors, much as if survivors of a famine might celebrate their deliverance by feasting on elm bark. I always felt the cold creeps as Advent approached, knowing that this dread delicacy would be put before me and I?d be told, "Just have a little." Eating a little was like vomiting a little, just as bad as a lot."

Interview with Jeffrey Steingarten, author of The Man Who Ate Everything (translated quote from a 1999 article in Norwegian newspaper Dagbladet
"Lutefisk is not food, it is a weapon of mass destruction. It is currently the only exception for the man who ate everything. Otherwise, I am fairly liberal, I gladly eat worms and insects, but I draw the line on lutefisk."
"What is special with lutefisk?"
"Lutefisk is the Norwegians' attempt at conquering the world. When they discovered that Viking raids didn't give world supremacy, they invented a meal so terrifying, so cruel, that they could scare people to become one's subordinates. And if I'm not terribly wrong, you will be able to do it as well."
"But some people say that they like lutefisk. Do you think they tell the truth?"
"I do not know. Of all food, lutefisk is the only one that I don't take any stand on. I simply cannot decide whether it is nice or disgusting, if the taste is interesting or commonplace. The only thing I know, is that I like bacon, mustard and lefse. Lutefisk is an example of food that almost doesn't taste anything, but is so full of emotions that the taste buds get knocked out."

 

Lutefisk is:
Dried cod, (stockfish) which has been in lye for a few hours.
Then overnight in clean running water.
Cook as cod, but with a bit more salt in the water.

Lutefisk shall not look like gellie.

Serves with lots of bacon, and potatoes.


You also have to try "Buknafisk"
Thats dried cod (dry at winter when temp is app. 0 Celsius)
It has to dry for a week
Then boil and eat.

 

The thought of eating lutefisk makes me happy I have a fish allergy.

 

What's to acquire? Grits has no taste. Something needs to be added to it to give it flavor such as mayple syrup. My wife likes her's with crumbled bacon and shreded cheese. I put butter and brown sugar on mine.

 

Scandinavian breakfasts, in the Scandi countries themselves, are fantastic. Piles of sliced meats, cured and not, endless pastries, hot black coffee. So even the shiny cold herrings looking at you with their dead eyes in the morning are tolerable.
As to the maple syrup admixers, don't forget that this was never the intent of maple syrup. Nobody would have put it on meat. But being liquid, it flowed onto the bacon and the sausage from the adjacent hotcake. No doubt the earliest ones to experience this reacted quickly to dam the fluid. Eventually, they gave up, and came to like the heathen combo......

 

If you're the one who gets to do the dishes it makes a lot of sense to to have it all on one plate.

 

how about welsh laver bread and bacon or hot tea and slices of Bara Brith or cockles

http://www.selwynsseafoods.co.uk/ourproduct.htm#laverbread

 

Fried cockles and laverbread is indeed a fine meal.

Still on the subject of edible marine vegetation, the samphire will be around about now. Another delight for the palate.|imgRemoved|

 

Samphire? I can dig it:
http://www.newcriterion.com/archive/18/jan00/logan2.htm

Rock or marsh?

 

Well. . . All them places east of the Rockies are pretty much the same, aren't they?

Well, as a known eater of Mexican food, you might be interested to know that masa (the corn flour used for tortillas and tamales) is nothing more than grits with a finer grind. The basis of both is lye-soaked corn, called "hominy" in the South and "nixtamal" in Mexico. So you been eatin' grits for a long time, son.

Then they're the tastiest tastless food I can think of. Granted, it may be the condiments you add. Actually, my favorite is slicing and frying leftover grits (assuming there are any). Nobody can say that doesn't have a taste.

Anybody figure out yet that my family came to California from the South?
....Arch