• RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
Tom Linderholm

Andrew Zimmern on MN Lutefisk

Recommended Posts

He's on right now on the travel channel.

Guess I never knew it was caustic at one point in it's brining process, who out there has had the pleasure of enjoying this tasty little treat?

I did at the Swedish Institute last year for the first time, what the heck were my ancestors thinking.

Share this post


Link to post
Share on other sites

Used to eat it as a kid at grandparents house...thankfully my parents didn't enjoy it as much as their parents! I thought the show tonight was real good. I will be checking out the smokehouse up on the North Shore...yum!

Share this post


Link to post
Share on other sites

who out there has had the pleasure of enjoying this tasty little treat?

Not sure if anyone has enjoyed eating it, but I tried it once. I think god invented smokers after sampling lutefisk!

Share this post


Link to post
Share on other sites

I tried it once up at Iron World, think it was Heritage Days.

Thats a good place to sample some for no better reason then you won't stink up your house cooking it.

You'll need to be the type person that will try anything once.

First hurdle is getting past the smell. Second step is getting past the texture of a lung biscuit. If that doesn't spark a gag reflex and you are able to swallow and hold it down, you'll either figure you've fulfilled your "I'll try anything once" mindset and crossed lutefisk off the list for good. Or you might even try it again sometime thinking it was just a bad batch. I think folks that eat the stuff are thinking they just had a bad batch and keep trying it till they find a good batch.

I'm ready to try 1000 year old duck eggs.

Share this post


Link to post
Share on other sites

I tried it once up at Iron World, think it was Heritage Days.

Thats a good place to sample some for no better reason then you won't stink up your house cooking it.

You'll need to be the type person that will try anything once.

First hurdle is getting past the smell. Second step is getting past the texture of a lung biscuit. If that doesn't spark a gag reflex and you are able to swallow and hold it down, you'll either figure you've fulfilled your "I'll try anything once" mindset and crossed lutefisk off the list for good. Or you might even try it again sometime thinking it was just a bad batch. I think folks that eat the stuff are thinking they just had a bad batch and keep trying it till they find a good batch.

I'm ready to try 1000 year old duck eggs.

LOL--That's hilarious--especailly the Lung Biscuit. I call them Street Oysters!

What was invented first? Lutefisk or Akavit? Akavit is a Scandinavian Liqour that tastes like Acetone and it seems to be the only thing that will wipe the taste of Lutefisk off the roof of your mouth.

Share this post


Link to post
Share on other sites

That is great stuff! smile

Lutefisk with butter and pepper. Mmmmm laugh

I didn't get that this Holiday season. It was a little different with out Dad this year. frown Hopefully next year! smile

"hooks"

Share this post


Link to post
Share on other sites

I love fisk and I am german! Of course I will eat and try anything at least once.

Share this post


Link to post
Share on other sites

I gave it to my dog once. He went around licking his rectum for a week trying to get the taste out of his mouth. grin

My lovely bride and I came to an agreement years ago. My buddy's won't smoke in the house when they come to play poker and she won't cook lutefisk in the house.

Share this post


Link to post
Share on other sites

I've seen that episode of his show Bizarre Foods on the travel channel. He does an entire hour long show about Minnesota since he lives here. It's re-run a lot on the Travel Channel. besides the Lutefisk, I especially like the parts where he visits the a reservation up by Red Lake and eats Sucker Head soup. looks interesting. He also visits a commercial freshwater herring fisherman in Gran Marais. very cool, check it out if you're ever channel surfing.

Share this post


Link to post
Share on other sites

that zimmermen guy eats everything.. and when his quote comes on at the end of this show.. "if it looks good eat it" I can't vouge for him.:)

Share this post


Link to post
Share on other sites

When he was on the channel 9 morning show he would always cook some off the wall stuff, some looked great and other stuff I wouldn't eat if I were paid. He does know his stuff though

Share this post


Link to post
Share on other sites

When he was on the channel 9 morning show he would always cook some off the wall stuff, some looked great and other stuff I wouldn't eat if I were paid. He does know his stuff though

Back when he was at Bravo downtown, I was just coming up the ranks at Table of Contents and he hung around there a bit. My chef and he would chow the fat quite a bit.

He certainly spoke a good game of knowledge, before he hit the big time.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Your Responses - Share & Have Fun :)

    • If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned!
    • Not yet, but I have been thinking of trying one....
    • I figure any fish that doesn't get into my boat was a wall-hanger for sure. 😀
    • I've never bought a car/truck over $15K, so yeah.  It would take a powerball jackpot before I was in the market for a dealer showroom boat.
    • Dry brine with Mortons Tenderquick, amount directions per pound are on the package in a ziplock in the fridge. Add seasonings like onion, garlic, black pepper, maple sugar or brown, allspice, cinnamon, nutmeg. What ever you prefer. Take meat out of brine and let sit in Fridge overnight. Smoke around the 130 degree mark for 12 hours (for my liking) or as smokey as you like. Cut into 1/8" slices and cook in the oven 425 degrees for 20 to 30 min to your desired crispness. 
    • I just bought two panels that I am going to trim slightly to replace one of the 3 grates on my Big Horn grill... I actually have a buddy that received them this weekend for fathers day and say they work just as advertised on his pellet grill.... I will give an update next week when they arrive.
    • never heard of it....  
    • Since we are talking about searing stations, etc....   Has anyone ever used the Grill Grate product on their pellet grills?   https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/pellet-grills/
    • You've got the right idea. There are a ton of bacon recipes here on HSO if you search for bacon - I've pasted one here to what seemed like one of the more popular brines. I made bacon once, and it turned out OK, but it's a long process.  Good luck and let us know how it turn out.