OT- Pet Peeve

"George Cleveland" wrote in message
...
On Wed, 17 Dec 2003 08:36:50 -0600, "Wolfgang"
wrote:


"Roger Ohlund" wrote in message
...

Wolfgang, can I ask whether you have received the package or not?

Not yet.

It left Sweden the on the 11th of December.

I hope it isn't fresh fruit.

Wolfgang


I hope it isn't lutefisk (Do they eat that in Sweden?). It'll never
make
it past Homeland Security.

On the other hand, if it IS lutefisk.....or grits, or beets, or
haggis, for example....then it really doesn't matter how long it takes
to arrive.

Wolfgang
um.....or plutonium, for that matter.

"Wolfgang" wrote in message
...

"George Cleveland" wrote in message
...
On Wed, 17 Dec 2003 08:36:50 -0600, "Wolfgang"
wrote:


"Roger Ohlund" wrote in message
...

Wolfgang, can I ask whether you have received the package or not?

Not yet.

It left Sweden the on the 11th of December.

I hope it isn't fresh fruit.

Wolfgang


I hope it isn't lutefisk (Do they eat that in Sweden?). It'll never
make
it past Homeland Security.

On the other hand, if it IS lutefisk.....or grits, or beets, or
haggis, for example....then it really doesn't matter how long it takes
to arrive.

Wolfgang
um.....or plutonium, for that matter.

Talking about traditional national recipes, ever had fermented Baltic
herring?
I is a Swedish speciality with a long tradition.
There was this Brittish TV cook by the name Floyd who said that it was the
second worst thing he ever tasted in any of the available continents, the
worst was some kind of larvae. He came to the conclusion that the only way
to eat it was together with a lot of Vodka......which isn't all that far
from how we eat it ;-)
Don't worry about the package being stopped in customs, as long as the guy
checking the package is a law obiding citizen it should be OK.
Strange though that it should take so long.
(And yes we eat "lutfisk")

/Roger

"Roger Ohlund" wrote in message
...

Talking about traditional national recipes, ever had fermented
Baltic
herring?

Um....no, I have not yet had the pleasure.

I is a Swedish speciality with a long tradition.
There was this Brittish TV cook by the name Floyd who said that it
was the
second worst thing he ever tasted in any of the available
continents, the
worst was some kind of larvae.

Well, bearing in mind that Hell is a place where the cooks are
reputedly English, I'd guess that anything THEY find revolting is
worthy of note and placing high on the "No, thanks" list.

He came to the conclusion that the only way
to eat it was together with a lot of Vodka......which isn't all that
far
from how we eat it ;-)

Seems rather roundabout to me. After all, if it's fermented, you
could just distill it and then it would BE vodka.

Don't worry about the package being stopped in customs, as long as
the guy
checking the package is a law obiding citizen it should be OK.
Strange though that it should take so long.

The machinations of the byzantine fraternity that is the U.S Postal
Service are inscrutable to mere mortals. However, six days out from
Sweden is a bit too early to panic

(And yes we eat "lutfisk")

That's o.k., we eat hot dogs....and Wonder Bread.....and
Twinkies.......

Wolfgang

On the other hand, if it IS lutefisk.....or grits, or beets, or
haggis, for example....then it really doesn't matter how long it takes
to arrive.

Wolfgang
um.....or plutonium, for that matter.

I'll place Baluks up against the only haggis I ever tried to ingest. Both
are better described as catfish bait than food. Beet aversion? Is that
common?

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

On Wed, 17 Dec 2003 16:46:54 GMT, "slenon"
wrote:

On the other hand, if it IS lutefisk.....or grits, or beets, or
haggis, for example....then it really doesn't matter how long it takes
to arrive.

Wolfgang
um.....or plutonium, for that matter.

I'll place Baluks up against the only haggis I ever tried to ingest. Both
are better described as catfish bait than food. Beet aversion? Is that
common?

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm



Beets are yucky.

g.c.

One of the things my 6 year old and I agree on.

"George Cleveland" wrote in message
...
On Wed, 17 Dec 2003 16:46:54 GMT, "slenon"

wrote:

....Beet aversion? Is that common?

Beets are yucky.

g.c.

One of the things my 6 year old and I agree on.

Well, three Curdistanis can't be wrong.

Wolfgang

Beets are yucky.
g.c.
One of the things my 6 year old and I agree on.

Someone had to be the first person to try them. What an act of hunger
motivated desparation.

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

"George Cleveland" wrote in message
...


Beets are yucky.

g.c.

One of the things my 6 year old and I agree on.

And I, also, until I came across this simple recipe. You need fresh beets,
NOT those canned red cardboard things. Those are yucky, and there's no way
out of it.

Peel and slice the beets into 1/4 inch (3mm) thick slices.

Put about 1/2 inch water and a dash of salt in a pan, add the beets, cover
and steam/boil them for about 15 minutes. They will be firm, not soggy; like
a baked potato. Be sure not to let the water go dry, but also not to have so
much water that you're just boiling the beets.

Drain, add a dash of soy sauce, a few drops of lemon juice, and a large
splash (2 Tbs) of maple syrup. Turn the heat on and toss the beets (shake
the pot like you were making popcorn) until the syrup glazes them.

That's it. Incredibly delicious, and it gets to be trivially simple to make.
For an added taste, serve with a small pad of butter.

--riverman

"riverman" wrote in message
...

"George Cleveland" wrote in message
...


Beets are yucky.

g.c.

One of the things my 6 year old and I agree on.

And I, also, until I came across this simple recipe. You need fresh
beets,
NOT those canned red cardboard things. Those are yucky, and there's
no way
out of it.

Peel and slice the beets into 1/4 inch (3mm) thick slices.

Put about 1/2 inch water and a dash of salt in a pan, add the beets,
cover
and steam/boil them for about 15 minutes. They will be firm, not
soggy; like
a baked potato. Be sure not to let the water go dry, but also not to
have so
much water that you're just boiling the beets.

Drain, add a dash of soy sauce, a few drops of lemon juice, and a
large
splash (2 Tbs) of maple syrup. Turn the heat on and toss the beets
(shake
the pot like you were making popcorn) until the syrup glazes them.

That's it. Incredibly delicious, and it gets to be trivially simple
to make.
For an added taste, serve with a small pad of butter.

I use a similar, if somewhat abbreviated, recipe:

Toss the beets. Eat the butter.

Wolfgang
and try melting the butter for an interesting variation.

Wolfgang wrote:

I use a similar, if somewhat abbreviated, recipe:

Toss the beets. Eat the butter.

Wolfgang
and try melting the butter for an interesting variation.

Beets are wonderful, a good borscht is to die for and you
can put thinly sliced beets in the deep fat fryer and make
beet chips.

And we like to roast them whole in their skins wrapped in foil,
(400F, for an hour and a half or so), to refrigerate, peel and
cut up in salads. Goes real well with winter greens and oranges
with a citrus vinaigrette of some sort. NO CHEESE, goddamnit. ;-)

--
Ken Fortenberry