LL-L "Delectables" 2003.11.16 (03) [E]

[Lowlands-L]

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L O W L A N D S - L * 16.NOV.2003 (03) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
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From: Allison Turner-Hansen <hallison at gte.net>
Subject: LL-L "Delectables" 2003.11.14 (06) [E]

Dear Ron,
    Thanks for the information, below.  I didn't realize the cod was dried,
but that makes perfect sense: ludefisk is hominy fish.  (hominy is dried
corn rehydrated in a lye solution; grits are ground hominy.)  I once had a
friend from Newfoundland whose favorite dish was a stew of dried cod and
potatoes.  I don't know whether the lye was used, but it wouldn't surprise
me.

Less hungry now,
Allison Turner-Hansen

> > P.S. In Minnesota some will eat a Scandinavian dish of fish prepared
with
> > lye, called 'ludefisk' or something like that.  Is this done in the
> lowland
> > areas as well?  If so, what is it called?
>
> It's fairly well-known here in the Seattle area, too, due to a sizeable
> Scandinavian community (with close links to the Minnesota communities).
In
> fact, there is an annual lutefisk eating contest here -- not something for
> the faint-hearted, I'm afraid.  It is dried cod rehydrated (for hours) and
> then boiled (e.g.,
> http://www.sofn.com/norwegianculture/recipes/Lutefisk.html).  Actually, it
> tends to smell worse than it tastes.  It is _lutefisk_ ['lʉ(ː)tefɪsk] in
> Norwegian (dialectal also _ludefisk_), _lutfisk_ ['lʉ(ː)tfɪsk] in Swedish,
> and _ludfisk_ ['luːðfɪsk] in Danish, the first part of the compound being
> derived from words for "to wash in lye."  I can't speak for the
Netherlands
> and Belgium, but I can say that dried cod or any other dried fish is not
> (widely) eaten in Northern Germany, though I believe it was in the past,
> because I vaguely remember reading about it in medieval Hanseatic texts.
> (And it makes sense, given long trade routes with no refrigeration.)  The
> Dutch word is _stokvis_, the Lowlands Saxon one _stokvisch_ (<Stockfisch>)
> and the German one _Stockfisch_, the first component probably referring to
> the poles on which the fish is hung to air-dry.  "Stockfish" can also be
> used in English.
>
> Dried cod is widely eaten along the northern shores of the Mediterranean
> Sea, and in some areas it is considered to be *the* dish, as in Portugal
and
> Galicia.  Since cod is caught in North Atlantic waters, a long way from
> home, its default formback in the south was dried, hence implied "dried"
in
> connections with "cod" in those languages: Catalan _baccal _, Portuguese
> _bacalhau_, Spanish _baccalao_.  Mediterranean cooks can perform wonders
> with the substance.
>
> Still hungry?
>
> Regards,
> Reinhard/Ron

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From: Thomas byro <thbyro at earthlink.net>
Subject: LL-L "Delectables" 2003.11.15 (07) [E/S]

Ron

Thank you.    Your recipes look familiar.  I wish I had been more observant
when my mother cooked.  Getting the right kind of sour pickles is no
problem here.  Gus's Pickles, formerly of Essex Street in the lower east
side, and now  located on Orchard Street, sells world class sour pickles.
There is sometimes a line a block long  of people from all over the world
who insist on getting the best.  Gus's will ship pickles anywhere.  Now
they have half sour and full sour pickles. I much prefer full sour.  I
bough a jar of sour pickles in the supermarket once and threw it away.  The
taste was not even remotely authentic.

I am going to have to work on getting the right kind of herring.  Maybe
Schaller & Weber.  I just moved back to the city and have not been there in
years.

My children have not followed in my culinary footsteps.  They used to make
gagging noises while watching me eat bratherring, smoked eel and other
foods.

tom

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