Good site, Cat! Lots of potatoes, huh? I saw a few bouillabaise recipes that use slices of potatoes. The French and Greeks must laugh at that! Do you usa a recipe close to any on the web site?
I am using a NOLA bouilla mix that has all seasonings and 13 beans and peas. I will eat the beans and soup, then get fish, boil hard for a few minutes, then add fish and water to the beans for the next meal.
BTW...I spent 2 wks, 2 diff. times in Pori, installing comm. equip. on new Global Marine semi-submersible rigs back in the 80's. They like their wodka. Finlandia, but not the fruity ones you see now.
Burger,
No real recipe. Especially for my mother's family, this was an end-of-year starvation soup that was served with hard tack. The lutefisk had been eaten at Christmas and New Years. You used what remained in the root cellar, from snow/gut pile behind the sauna, and whatever fresh protein was at hand.
In today's times, things are a quite a bit better, but I carry on the tradition.
But, I still enjoy to cooking for the hungry masses. Here we are doing harvest stew. We'd do 1000 quarts of stew each October. I'm the one in the middle with the blue cap.
Then there is head cheese. I'll start that tomorrow night. We'd slaughter pigs before each of the major holidays. My favorite delicacy was (and still is) "sylte" (head cheese).
Sylte it is quite different from cheese head!
Good Eatn'
Ken
