Whiteout For Minny!!

[El-Jefe]

For awesome lutefisk -

1. Soak the fish in clear water for 3 days.
2. Add 2 tbsp lye into a gallon of water.
3. Soak for 3 days in this solution.
4. Then soak for 4 days in clear water, changing the water every day.
5. To cook the lute fish--------.
6. Tie the fish loosely in a square of cheese cloth.
7. Drop in a large enamel pot of boiling water.

8. Watch somebody else eat it.

 

[RoarLions1]

Just received this...fyi for anyone going to the dual tonight...

Subject: Multiple events to impact campus parking and traffic this evening

Drivers should expected heavy traffic on campus this evening due to
multiple large events scheduled for tonight, to include:

TRACK & FIELD: PENN STATE NATIONAL OPEN
4 p.m. at Multi-Sport Facility
Parking at Jordan East

PENN STATE WRESTLING VS. MINNESOTA
7 p.m. at Rec Hall
Parking at Red A and Nittany Deck

THE BIRDLAND ALL-STARS FEATURING TOMMY IGOE
7:30 p.m. at Eisenhower Auditorium
Parking at Eisenhower Deck

LANA DEL REY
8 p.m. at Bryce Jordan Center
$10 per vehicle at Jordan East and Stadium West (no fee with valid Penn
State parking permit)

Please use caution while traveling and allow extra time to reach your
destination.

 

[Golic55]

8. Watch somebody else eat it.

Really good stuff if cooked right

Prepare about 500g of lutefisk per person. Season each portion with 30g of sea salt and let the fish draw for at least 20minutes. Rinse the salt off. Cut the fish into large portions.

Lutefisk will emit plenty of liquid. Roast it in the oven in a lightly greased oven-proof dish. Place the pieces skin-side down, cover with aluminium foil and roast at 220-240 degrees. Cooking time will vary depending on the sizes of the pieces: 10-20 minutes. The fish is cooked when the fibres start to flake.

Serve the fish hot on warm plates with pea purée, freshly boiled potatoes, crispy bacon and melted butter together with mustard sauce.

This is best served with beer or schnapps or a suitable white wine.

Bread: Norwegian white thin bread

 

[El-Jefe]

Looks like the creamery is slipping

I've had it, but I'd rather have crispy corned beef hash or bacon.

I'm not encouraging scrapple ice cream but the Creamery could stand to expand its repertoire, at least on a rotational basis.

Downtown Kennett Square has a tremendous seasonal Mexican ice cream shop -- La Michoacana. It's the real deal, what Mexicans eat, made by Mexicans, not some poser hipster "creative" "artisinal" (insert price inflating meaningless buzzword here). And it's worth the detour.

Would make a good research day trip for the Food Science Dept.

 

[pawrestlersintn]

Really good stuff if cooked right

Prepare about 500g of lutefisk per person. Season each portion with 30g of sea salt and let the fish draw for at least 20minutes. Rinse the salt off. Cut the fish into large portions.

Lutefisk will emit plenty of liquid. Roast it in the oven in a lightly greased oven-proof dish. Place the pieces skin-side down, cover with aluminium foil and roast at 220-240 degrees. Cooking time will vary depending on the sizes of the pieces: 10-20 minutes. The fish is cooked when the fibres start to flake.

Serve the fish hot on warm plates with pea purée, freshly boiled potatoes, crispy bacon and melted butter together with mustard sauce.

This is best served with beer or schnapps or a suitable white wine.

Bread: Norwegian white thin bread

This is reminding me of the old "How to Prepare Carp" joke. I'll spare the details, but the gist is "Smoke the carp on a wooden plank. Throw away the carp, and eat the plank. It is said to be the best part of the carp."

 

[86PSUPaul]

No. Thinly sliced, fried crispy, both sides, with or without butter (there's enough fat in good pon haus that butter isn't needed). A good dousing of King Syrup, nothing else. Eggs on the side, if you like, preferably over easy.

Bite your tongue! Butter is always needed! Just like everything is always better with bacon!!
And we called our over easy eggs as dippy, because you dipped the toast in them! I am not a fan of sweet and fried eggs so I have my scrapple either with eggs and salt or with salt and syrup, not both. I have not had King syrup in ages!! Need to look some up.

 

[findtheStrength]

my family eats scrapple fried crisp with king syrup, but you have to add a touch of horseradish on top, too

 

[nerfstate]

So maybe there is talk about it in the dual thread, but what the heck, Franklin and Sandy? Mr "go buy painter's pants" couldn't put on a white shirt? LAME.

 

[jammenz]

Jammenz is older than me...no way he suits up .

Me and Smalls have a 30 second SV match scheduled in Austin, "The Battle of the Bulge".

 

[RoarLions1]

Me and Smalls have a 30 second SV match scheduled in Austin, "The Battle of the Bulge".

Ha! Where'd the sense of humor come from?

 

[dunkej01]

Ha! Where'd the sense of humor come from?

his medication was increased after last night.......

 

[nitlion6]

his medication was increased after last night.......

He upped his Xanax dosage and added a wine spritzer chaser?

 

[Still in State College]

Just had a client share some Soupie with the office. More PA food.

 

[Ban Basketball]

Sounds like she got the better meal.

LOL!

 

[Conewago]

York/Adams County. I'm from Hanover (a couple miles from Littlestown), and my Grandpa's farm was in Brushtown. Maybe you've heard of McSherrystown, which is a little bigger, and adjoins it.

I know it well!! My ancestors and relatives came from the Conewago Basilica parish!! I live further up the county, about a mile from the Conewago "Crick" and a mile from Biglerville. Small world.