You may need to explain to the crowd exactly what it is. i'm a native Minnesotan, and since moving to Iowa about 25 years ago Iowans have zero idea as to what it is, minus the Decorah area where there are Norwegians.Who's bringing the lutefisk?
You may need to explain to the crowd exactly what it is. i'm a native Minnesotan, and since moving to Iowa about 25 years ago Iowans have zero idea as to what it is, minus the Decorah area where there are Norwegians.
Adam Richman didn't even like it, and he loves EVERYTHING.You may need to explain to the crowd exactly what it is. i'm a native Minnesotan, and since moving to Iowa about 25 years ago Iowans have zero idea as to what it is, minus the Decorah area where there are Norwegians.
My guess is that PA residents are 100% clueless as to what this wonderful delicacy is (and I truly mean that; I'm a German who loves it).
I am pretty sure it is either 8pm or 9pm...not sure there is potential for much difference. Someone correct me if I am wrong.Still no confirmation on the time for OSU......they hope to know 5 days out. Really frustrating.
6:00pm or 8:00pm. Should know, at the latest, early next week...though time could be determined any day now.I am pretty sure it is either 8pm or 9pm...not sure there is potential for much difference. Someone correct me if I am wrong.
Bizarre Foods airs on cable TV out here.You may need to explain to the crowd exactly what it is. i'm a native Minnesotan, and since moving to Iowa about 25 years ago Iowans have zero idea as to what it is, minus the Decorah area where there are Norwegians.
My guess is that PA residents are 100% clueless as to what this wonderful delicacy is (and I truly mean that; I'm a German who loves it).
We eat hotdish the exact same way that you folks eat casserole, with a few other kinds of ingredients. Have you ever had bars?All I know about Minnesota I pretty much learned from Howard Mohr's video How To Talk Minnesotan.
As for Lutefisk, that isn't all that far out. I eat hog maw, liver and onions, head cheese, and all the good old PA Dutch things. But hotdish. That I want you to justify to me. How do you Minnesotans eat hotdish?
I wish I had some akvavit, though...
I LOVE it, but it is a texture thing. Tastes like fish flavored snot, seriously.Adam Richman didn't even like it, and he loves EVERYTHING.
I've got no response to that.I LOVE it, but it is a texture thing. Tastes like fish flavored snot, seriously.
I LOVE it, but it is a texture thing. Tastes like fish flavored snot, seriously.
Ewwwww, and not the smiley I would use, bosco.I've got no response to that.
ANY non-Scandinavian lightweight can handle pickled herring!With Norwegian and Danish blood in my veins, and Minny roots, I'd eat pickled herring any day of the week. I won't touch lutefisk with a 10' pole though.
I LOVE it, but it is a texture thing. Tastes like fish flavored snot, seriously.
Sounds awful, although I suppose people outside of eastern PA might say the same thing about scrapple.
Per Wikipedia: "The Wisconsin Employees' Right to Know Law specifically exempts lutefisk in defining "toxic substances".
People INSIDE of eastern PA say the same thing about scrapple.Sounds awful, although I suppose people outside of eastern PA might say the same thing about scrapple.
Per Wikipedia: "The Wisconsin Employees' Right to Know Law specifically exempts lutefisk in defining "toxic substances".
Love it!! Made it as a kid, on my grandfather's farm. Never called it scrapple...it was pon haus.People INSIDE of eastern PA say the same thing about scrapple.
Lutefisk: Rot some cod for several days, soak it in caustic for several days, then let it rot in some freshwater for several more days. I'm not gonna knock it, because I've never tried it, but it's going to be tough to get past the recipe.
I know what it is, and Scrapple REALLY looks nasty to me!Sounds awful, although I suppose people outside of eastern PA might say the same thing about scrapple.
Per Wikipedia: "The Wisconsin Employees' Right to Know Law specifically exempts lutefisk in defining "toxic substances".
The "caustic" is specifically lye.Lutefisk: Rot some cod for several days, soak it in caustic for several days, then let it rot in some freshwater for several more days. I'm not gonna knock it, because I've never tried it, but it's going to be tough to get past the recipe.
How would you know? ... Hey! Are you Harbaugh?I LOVE it, but it is a texture thing. Tastes like fish flavored snot, seriously.