Agree. Worse even than Ireland.Originally Posted by kc7jty
Agree. Worse even than Ireland.
But they can't possibly have anything as bad as lutefisk?
If it's a war on drugs, then free the POW's.
Actually, I like salt cod (I have a box in the icebox right now, in fact), but wouldn't touch lutefisk with YOUR ten-foot pole. It is a gelatinous mass with a texture that cannot be described -- only experienced. Anyone who can imagine fish-flavored Jello, and think they might like it, ought to give it a try.
I make a dish of dried cod, boiled onions and boiled potatoes in a béchamel that me ol' Irish mum used to make. My brother hated it.
Albi, I have fond memories of my maternal grandmother's Christmas Eve dish of pasta with a sauce made with baccala--dried, salted cod. She never refrigerated it, the stuff would last forever at room temperature in San Francisco's cool climate. I also remember seeing it soaking in her bathtub for several days before Christmas as she rinsed out the salt.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
I store it in the 'fridge merely for convenience. It is a smallish, wood box inside a sealed plastic bag. The bag is a new idea; box is traditional for as long as I can remember (no, don't go there!).
Gotta soak it overnight at least, and best to change the water two or three times during the process to get the bulk of the salt out and soften the fillets. Once ready, cut the fish into 2" squares and cook with quartered yellow onions and quartered white potatoes until the potatoes are cooked to your degree of doneness. Make up a béchamel and fold the cooked fish, oignons and pommes d'terre carefully into the hot sauce so as not to crumble the fish. Serve -- wonderful over freshly steamed asparagus. Whatever you do, though, don't add salt! ;)
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