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That is to pull the family, the sleds, and the chevy's home.

At least the family can ride in the chevy where at least there is heat I guess.

Yeah, they can pop the hood on her, and keep warm from the steam.

Thats not steam T. Thats smoke rollin off of all four tires when the Chevy quits playin decoy and eats that Ford up.

Lutefish? I never heard of that rascal. Guess I need to do an internet search...or is that a local name for it? Doesn't sound very yummy.

Griz, I re-read your post. It's lutefisk, not lutefish? Now I'm even more confused. Enlighten me, please!

Ron

yer kidd'n right?

it's lutefisk.

not lutefish, here, check it out.

http://en.wikipedia.org/wiki/Lutefisk

we're heading south to the lake park old timers run.

see some of you there!!

you're still right though, doesn't sound very yummy

Lutefisk is a Nordic culture dish. It is made from dried/salted whitefish and soda lye. It literally means "lye fish", because it is made using caustic lye soda derived from potash minerals.

Sounds delicious, no?

http://en.wikipedia.org/wiki/Lutefisk

To me lutefisk don't really taste like anything. You dip it in butter. The texture is kinda jello like. One thing I know for sure, is that it surely stinks up the joint when you cook it.

As far as eating lutefisk, I'm not sure I want anything that corrodes the cookware.

A good Norwegan told me that lutefisk should be firm, not jelly like. If it's like jello it wasn't prepared correctly. That being said I've never had it. Heard to many stories about it growing up. I'm really going for the meatballs and deserts. Although in a weak moment I just might try the lutefisk. Lots of butter can cover up some bad tasting stuff. I'll let you know how it turns out.

Ray, I'll spare you the details but the lutefisk comes in slabs or circles of dried meat. It gets soaked in a lye bath to rehydrate. Yum, yum.

Well is sounds like we are all set for the old timers run. Uncle Dusty is bringing a fur hat for Dave to wear, and I have a pair of beaver chopper mittens if they fit. I hope the Snow Jet can make the whole run.

We will take plenty of pictures.

WOW! I sure have gotten a lutefisk education in the last several hours! Thanks to all for the enlightenment (I think). I also clicked the link to the Wikipedia page where I learned MUCH more than I wanted to regarding the origins, preparation, cooking and eating of the "lyefish"! Yum-Yum!

As an ethnic Deutschlander, I think I'll stick to scrapple, sauerkraut, tongue souse and pickled pig's feet. (Nein, nein, nicht lutefisk, bitte!)

May the lutefisk swim merrily on it's way, trailing a stream of soap bubbles as it goes to meet its destiny. Yuck!

Ron

What is scrapple? and tongue souse?

I have not had lutefisk since i was about 10, all i tasted was butter, but the texture was not good. I would more than likely try it again but the church buffet's are just to early in the morning.

Takes a mighty powerful God to make a man eat lutefisk...

The way i figure, a few plates of that should make up for all my sins.

Heck the wine and bread flavored packing peanuts will only get ya so far.

This is what Wikipedia has to say.. Jump in here Ray.

Scrapple (Pennsylvania Dutch) is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices. It is similar to pon haus, which uses only the broth from cooked meat. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional American food of the Mid-Atlantic States (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple and Pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonite and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases, and it can sometimes be found in frozen form in cities as far away as Los Angeles

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth.[citation needed] Fans of scrapple sometimes boast that scrapple contains everything from a pig except the "squeal. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, black pepper and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.


SOUSE. Head cheese, also called souse and brawn, is a jellied loaf or sausage. ... parts of the head of a pig or calf, but now can include edible parts of the feet, tongue.

Muffy, aren't you glad you asked?