Re: Weird Food - Care to share?
Being of 100% Norwegian ancestry, I have to put in my 2¢ about Lutefisk. Dried cod is used (like Italians use for Bacala). It is reconstituted, rehydrated, with water, and "cooked" with lye, instead of heat, I'm not sure if it was soaked in plain water first, and then had the lye added, or if the lye was put in from the beginning. It is not decayed. The cod is preserved by drying, and the lye does the "cooking", not preserving. It takes several days, or a week, or so, not months.
My bother had owned several Scandinavian delis, and made a couple of hundred pounds of it, each Christmas. I was never inclined to try it.
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John
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