Preparedness for when

moneyistooshorttomention

Well its not all bad re Scandinavian cuisine:rotfl:. It was whilst I was living there that I got introduced to proper yogurt and to real coffee (at the time when coffee in Britain still meant instant coffee). Am now trying to recall just which fish it was that I used to make open sandwiches of rye bread, then a layer of fish and topped with a raw egg yolk. Then there was the one of rye bread topped with thin slices of dark chocolate.

I was told off for eating as unhealthily as the rest of British people did by the family I was living with - ahem....they were correct at that time:o and taught how to make a typical English bacon and eggs breakfast (the one taste they had picked up from us).

But...fermented fish - I have a feeling would be a step too far for me somehow...:p

craigywv

thanks for replying Nuatha, seems I shall be paying for a while longer then.

nuatha

moneyistooshorttomention wrote: »

Well its not all bad re Scandinavian cuisine:rotfl:.
...
But...fermented fish - I have a feeling would be a step too far for me somehow...:p

In general I like Scandinavian cuisine. but I've also been introduced to lutfisk, an experience I intend never repeating.

greenbee

nuatha wrote: »

In general I like Scandinavian cuisine. but I've also been introduced to lutfisk, an experience I intend never repeating.

They also eat a lot of liquorice, which isn't that much better...

Frugalsod

greenbee wrote: »

They also eat a lot of liquorice, which isn't that much better...

I have hated liquorice for years. I avoided it while there. I was offered Surströmming which is definitely an acquired taste. Half a dozen small slices were enough for me. I thought I was not doing so well but told that most foreigners struggle with one bite. You have to ignore what your nose is telling you.

nuatha

greenbee wrote: »

They also eat a lot of liquorice, which isn't that much better...

I'm really not a fan of liquorice (or any aniseed type flavours) but I wouldn't have thought of comparing the two.
Though thinking about it, the smell of Pernod has a similar effect on me to the smell of cod lutfisk. (you don't want further details, trust me)

greenbee

nuatha wrote: »

I'm really not a fan of liquorice (or any aniseed type flavours) but I wouldn't have thought of comparing the two.
Though thinking about it, the smell of Pernod has a similar effect on me to the smell of cod lutfisk. (you don't want further details, trust me)

No details thanks. I'm more than capable of working that out... :cool:

moneyistooshorttomention

Mind you - I'd be glad if anyone can share the recipe for a luverly milk pudding I used to make occasionally whilst there.

I'm darned if I can recall the quantities or anything - but I seem to recall it involved a couple of different types of milk (one of them buttermilk I think) and it was served with sweet biscuits. It was quite liquid-y in texture as I remember.

Blowed if I've been able to find any recipes anywhere for it since...

thriftwizard

Come to think of it, the Romans were very keen on fermented fish too, which they made into a kind of paste & ate with almost everything - a bit like the Koreans do with Kimchi!

Must admit to being so fond of pickled herring that I've learnt to make it myself...

mardatha

Oh god I love liquorice and aniseed and Pernod!!! I'm starving lol