Yes, it indeed is the rotten shark. I'm not sure I'd want to try it, especially now that you say you like lutefisk and find surströmming ok and still had to spit out hákarl.
Gefilte fish. Some of those look awful, the ones in jars of....brine I guess. So far I have been spared this as the people I eat and cook Jewish food with with make something different, like a fish cake. They said 'yuck, have you seen those things they look revolting?' Then tittered in German which I don't understand but I think was something like poor traumatised thing thought we were going to eat those ugly things in a jar.
Yes, it indeed is the rotten shark. I'm not sure I'd want to try it, especially now that you say you like lutefisk and find surströmming ok and still had to spit out hákarl.
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I watched a guy try the stuff once, on TV.
His mouth was saying "this is great", but his face was saying "aaaeergghh blurg gah yeck yeck"
Oh.....that looks good.
I gave the dogs a strawberry each. Little dog didn't look convinced. I tried to thing what it was nearest to that he likes and struggled ' a bit like mango' I said ' mmm' he reconsidered, tried it, liked it.
My dogs will try most things after a suspicious sniff if you tell them its like mango, cucumber or apple. If its like celery they aren't that bothered. If its like carrot they'll try, but it turns out a lot less is 'like carrot' to a dog than is 'like mango'. But they are better than most toddlers at trying everything at least once
Yeah, I know authentic doesn't really have any more meaning in cooking than it does in relation to subs or doms.
But if it is supposed to be generally kinda sweet, then I'm gonna give that a go and put lots more sugar than I normally would use in a bread. I have a jar of cornmeal that's just been sitting there for about a year, because I'm not a fan of corn and never use it for anything. Now I got the idea of trying cornbread.
And please, no heated debate because of my sugar question.
Much like iced tea, some like it way sweeter than others. Personally,,I like it savoury. I don't add a lot of sugar, and I usr bacon drippings both in the recipe and to grease the pan. I might also put cheddar cheese, jalapeno bits, cooked bacon bits, fresh corn, onion, parmesan cheese, or anything that strikes my fancy into the batter. So it's pretty versatile. The last batch I made with blue corn meal and bacon drippings. Not sweet, it was good.
