Re: Untasty Food

How does that dish which Minnesotans pronounce ["lu4@fIsk] (I think the
original pronunciation was more like ["lytfisk]) fit in all this?

JDM

--- In conlang@y..., Lars Henrik Mathiesen <thorinn@D...> wrote:
Sally and Andreas are trying to find out whether his surströmming is
the same as the pickled herring she knows.

I'm pretty sure it isn't. Pickled, or marinaded, herring is made by
watering out salted herring and putting them in a marinade of vinegar,
onions and peppercorns for a few days. Not the same as surströmming,
which is just salted herring gone bad (the right way, a few insist).

Pickled herring is known in Germany and the Netherlands as well, as
Rollmops. In Scandinavia it's usually served in bite size pieces,
still in the marinade, for people to put onto their open sandwiches
(dark rye bread), while Rollmops are whole drained fillets rolled up
with a toothpick to hold them, for eating as a whole serving, I guess.

There's another variety, called saltsild in Danish, which is much
stronger in flavour. I know noone who eats it, and the one time I
tried buying it, it smelt so bad I threw it out. (It may just have
been that packet that was bad, though). This was not surströmming, as
it didn't come in an explosive can, but it might be the sort that
Sally's Swedish chef smothered in sour cream.

Lars Mathiesen (U of Copenhagen CS Dep) <thorinn@d...> (Humour NOT
marked)
--- End forwarded message ---

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