Whole...always.

wine~o wrote:

Kye wrote:

Whole...always.

Care to elaborate ???

Whole and rotten to be thrown at people whose answers need to be elaborated 

Last edited by Kye (Fri 18 Jan 13 11:14am)

Having now started to research the whole business of canned tomatoes, I no longer care about anything we have discussed so far because I am so freaked out that a lot of tinned tomatoes are peeled by SOAKING THEM IN HOT LYE.

Honestly, Google "canned tomatoes lye"! I can't even give you a single link, it's referred to so widely, by all sorts of academic papers and so on.

   

eta I now check the Wikipedia article and find lye is actually used as an ingredient in certain traditional foods, like cured fish.

My world is turned upside down. I thought lye was horrific corrosive stuff you did not want on your dinner plate?

Last edited by hippytea (Fri 18 Jan 13 12:56am)

hippytea wrote:

Having now started to research the whole business of canned tomatoes, I no longer care about anything we have discussed so far because I am so freaked out that a lot of tinned tomatoes are peeled by SOAKING THEM IN HOT LYE.

Honestly, Google "canned tomatoes lye"! I can't even give you a single link, it's referred to so widely, by all sorts of academic papers and so on.

   

eta I now check the Wikipedia article and find lye is actually used as an ingredient in certain traditional foods, like cured fish.

My world is turned upside down. I thought lye was horrific corrosive stuff you did not want on your dinner plate?

Buy organic.

We had lutefisk many times with our friends in Oslo and my friend taught me how to make it and other traditional Norwegian foods like pinnekjott and rakfisk.  They sell lutefisk already soaked and cleaned so that you don't have that long process.  It appears less opaque and a little gelatinous before heating, then it's served smothered in bacon cooked in butter.  The flavor is pretty mild and mostly what you taste is the butter and bacon.  Our friend always made the best versions of these dishes, even compared to famous Oslo restaurants.

I most enjoyed the process of making pinnkjott which are cured/dried lamb or mutton ribs and it's served with mashed kolrabi and sausages, a heavy meal.  It's steamed over juniper branches.  Juniper wood is a natural anti-microbial and is used for making mustard pots, etc.

I think the rakfisk meal was my favorite.  It's a red trout that's preserved and it comes out a little bit like gravadlaks, but not quite.  It's served with sour cream, raw onions and lefsa.

People tend to freak about these Norwegian foods, but honestly if you're a haggis eater, nothing should really scare you.  

Last edited by MsPablo (Fri 18 Jan 13 3:38pm)