Maybe they should invite them in and give them the most pants-shitting sugar-free thing they have. I would not even want to be a fly on the wall on that ride home.
I think you’re thinking of Surströmming, which is Swedish and absolutely vile. (Properly prepared) Lutefisk is quite mild though definitely weird, even if you’re used to stuff like pickled herring. Ordinary pickled herring is fermented in brine (and own enzymes), intensity depends on age at the tail end of things you get fish sauce, Surströmming is fermented in lactic acid, Lutefisk is not fermented at all it’s stockfish (dried without salting) rehydrated in lye, then properly rinsed and cooked. It’s mostly the texture that’s weird.
If you find yourself in Scandinavia one thing to definitely try is elk salami.
I don’t know if it has that effect normally or you mean it would be laced, but they probably wouldn’t eat a strong-smelling food in the first place. (Speaking for myself though, I sure would try as long as I know what it is.)
I have no experience with Hakarl or Lutefisk, but from what I’ve heard about Lutefisk, they wouldn’t have to eat it. Just opening the can in their presence would send a message.
I probably wouldn’t have tried durian or nattou if I didn’t know what they were, but maybe I’ll notice some exception some day. (I might have still tried haggis since I don’t recall it having any smell to it, but I wouldn’t feel better not knowing what it was.)
Maybe they should invite them in and give them the most pants-shitting sugar-free thing they have. I would not even want to be a fly on the wall on that ride home.
Ah, you mean imported Hákarl from Iceland?
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Lutefisk? That’s Norwegian.
Honestly tho Hakarl and Lutefisk are locked in an eternal battle for the revolting seafood jerky award
I think you’re thinking of Surströmming, which is Swedish and absolutely vile. (Properly prepared) Lutefisk is quite mild though definitely weird, even if you’re used to stuff like pickled herring. Ordinary pickled herring is fermented in brine (and own enzymes), intensity depends on age at the tail end of things you get fish sauce, Surströmming is fermented in lactic acid, Lutefisk is not fermented at all it’s stockfish (dried without salting) rehydrated in lye, then properly rinsed and cooked. It’s mostly the texture that’s weird.
If you find yourself in Scandinavia one thing to definitely try is elk salami.
I don’t know if it has that effect normally or you mean it would be laced, but they probably wouldn’t eat a strong-smelling food in the first place. (Speaking for myself though, I sure would try as long as I know what it is.)
I have no experience with Hakarl or Lutefisk, but from what I’ve heard about Lutefisk, they wouldn’t have to eat it. Just opening the can in their presence would send a message.
That’s surströmming
Sometimes it’s better to not know what it is.
I probably wouldn’t have tried durian or nattou if I didn’t know what they were, but maybe I’ll notice some exception some day. (I might have still tried haggis since I don’t recall it having any smell to it, but I wouldn’t feel better not knowing what it was.)