"flukes and other parasitic organisms, however many prominent Chinese individuals (including Cao Zhi and Chen Deng) maintained a strong affinity for the dish. It was believed that the application of strongly flavored spices such as mustard or Sichuan pepper could render the dish safe to consume. Consumption of ""kuai"" in China declined sharply by the time of the Qing dynasty. Since that time, most Chinese food has been cooked, though a Chaozhou (Teochew) dish called ""yusheng"" uses raw fish as its primary ingredient. Kuai (dish) Kuai was a Chinese dish consisting of finely cut strips of raw fish or meat,"
"lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, and geitost, or ""old"" cheese (gammelost). It is sometimes eaten with meatballs, which is not traditional in Scandinavia. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different ""traditions"" of lutefisk dine together. Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions. Lutefisk prepared from cod is somewhat notorious – even in Scandinavia – for its intensely offensive odor. Conversely, lutefisk prepared from pollock or haddock emits"
"Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. In Sweden and Finland, lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce. Regional variations include a sprinkle of freshly ground allspice or black pepper and the addition of coarsely ground mustard in the white sauce (in Scania). In parts of Jämtland it is served on flat bread along with whey cheese. In the United States, lutefisk is often served with a variety of side dishes—including bacon, peas, pea stew, potatoes,"
"almost no odor. The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices. In Minnesota, this method (seasoned with allspice) is common among Swedish-Americans, while Norwegian-Americans often prefer to eat it unseasoned with melted butter or cream sauce. An article in ""Smithsonian"" magazine quotes some oft-rendered tall tales regarding the origins of the dish: The actual reason is probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. Stockfish is very nutrient-rich, and"
"the risk of developing Clostridium botulinum (which causes Botulism) if the fish contain certain bacterias during the fermentation process. Torsk - Cod: poached, simply served with boiled potatoes and melted butter. Carrots, fried bacon, roe and cod liver may also accompany the fish. A delicacy which is somewhat popular in Norway is torsketunger; cod's tongue. Lutefisk - lyed fish: a modern preparation made of stockfish (dried cod or ling) or ""klippfisk"" (dried and salted cod) that has been steeped in lye. It was prepared this way because refrigeration was nonexistent and they needed a way to preserve the fish for"
"the numerous copper, silver, and nickel mines of that region. The pasty is today considered iconic of the U.P. Fudge is commonly sold in tourist areas, with Mackinac Island being most famous for its fudge, traditionally chocolate, but there is a wide variety of flavors from mint to maple and may include nuts, fruit, or other candy pieces. Perhaps the most iconic Minnesota dishes are lefse and lutefisk, brought to the state by Scandinavian immigrants. Lefse and lutefisk dinners are held near Christmas and have become associated with that holiday. Lutefisk is a traditional dish of the Nordic countries made"
"might therefore have been incidental. Lutefisk as a Christmas season meal has gained attention in Norway over the past 20 years. The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008. A 2005 survey found 20% of Norwegians ate lutefisk during the Christmas holiday season, although only 3% would consider it for their Christmas dinner. Far more lutefisk is consumed in the United States than in Scandinavia, much of it by Scandinavian Americans in Lutheran churches and fraternal lodges. Madison, Minnesota has dubbed itself the ""lutefisk capital"
"must be rinsed off carefully before cooking. Lutefisk does not need additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. An alternative is to wrap in aluminium foil and bake at 225 °C (435 °F) for 40–50 minutes. Another option is to parboil lutefisk; wrapped in cheesecloth and gently boiled until tender. Lutefisk can also be boiled directly in a pan of water. Lutefisk sold in North America may also be cooked in a microwave oven."
"of the world"" as well as claiming the largest per capita consumption of lutefisk in Minnesota. St. Olaf College in Northfield, Minnesota serves lutefisk during their Christmas Festival concerts. They also host an annual music festival called ""Lutefest"". Lutefisk, though, is not served at this festival. Lutefisk is also consumed in Canada because of its relatively large Scandinavian population, particularly in Western Canada. There are about 450,000 Norwegian Canadians, 340,000 Swedish Canadians, 200,000 Danish Canadians and 136,000 Finnish Canadians. Organizations such as the Sons of Norway hold annual lutefisk dinners. Lutefisk is sometimes available in specialty stores and supermarkets where"
"layer of peanut butter and sugar, with butter and white or brown sugar, with butter and corn syrup, or with ham and eggs. Also eaten with beef and other savory items like Ribberull and mustard, it is comparable to a tortilla. Lefse is a traditional accompaniment to lutefisk, and the fish is often rolled up in the lefse. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner. Tynnlefse (thin lefse) is a variation made in central"
"cured), herring (pickled or marinated), trout, codfish, and other seafood, balanced by cheeses (such as brunost), dairy products, and breads (predominantly dark/darker). Lefse is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most common around Christmas. Some traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. Some quirky Norwegian speciality is rakefisk, which is a fermented trout, consumed with thin flatbread (flatbrød, not lefse) and sour cream. And the most popular pastry among all population is vaffel. It is different from Belgian in taste and consistency and is served with sour cream, brown cheese,"
"(""fläskkorv""), smoked pork and potato sausages (""isterband""), cabbage rolls (""kåldolmar""), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage. Lutfisk, lyed fish made of stockfish (dried ling or cod) served with boiled potato, thick white sauce and green peas can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner. Julbord desserts include rice pudding (""risgrynsgröt""), sprinkled with cinnamon powder. Traditionally, an almond is hidden in"
"Recipes for rakfisk state that the fish must never come in contact with soil, to prevent wrong bacteria growing in the fish, especially ""Clostridium botulinum"", which causes botulism. The finished product does not need cooking and is eaten as it is. Rakfisk will traditionally be served sliced or as a fillet on flatbrød or lefse and almond potatoes. Some also use raw onion, sour cream, mustard-sauce, a mild form of mustard with dill. Although not an everyday meal, approximately 400 tonnes of rakfisk are produced in Norway annually. It is not recommended that rakfisk be eaten by pregnant women or"
"Lanttulaatikko Lanttulaatikko or swede casserole is a swede (rutabaga) casserole that is a traditional Christmas dish of Finland. It is usually served with a few other casseroles at the Christmas table as a side dish to ham, fish or other meats. Traditional ""lanttulaatikko"" is made of boiled and mashed swedes sweetened and enriched with a mixture of bread crumbs, egg, cream, treacle, butter, and seasoned with salt and various spices (such as ginger, cinnamon and nutmeg). This mixture is placed in a roasting dish, often with a decorative pattern forked over it (or topped with more bread crumbs). It is"
"then baked in a low oven at for an hour and a half. Lanttulaatikko Lanttulaatikko or swede casserole is a swede (rutabaga) casserole that is a traditional Christmas dish of Finland. It is usually served with a few other casseroles at the Christmas table as a side dish to ham, fish or other meats. Traditional ""lanttulaatikko"" is made of boiled and mashed swedes sweetened and enriched with a mixture of bread crumbs, egg, cream, treacle, butter, and seasoned with salt and various spices (such as ginger, cinnamon and nutmeg). This mixture is placed in a roasting dish, often with a"
"Ljutenica Ljutenica, lyutenitsa or lutenica (, , ; ""lyuto"" or ""luto"" meaning ""hot"") is a spicy vegetable relish or chutney in Bulgarian, Macedonian and Serbian cuisines. The ingredients include peppers, carrots, garlic, vegetable oil, sugar, salt, and tomatoes. It comes in many varieties: smooth; with bits; with small spicy peppers or eggplant; and spicy or mild. ""Ljutenica"" may be slightly spicier than the other popular relish; however, these relishes are available in many regional and national variations. In Bulgaria, ""lyutenitsa"" comes in a jar and is often used as a spread on breads. It is also frequently eaten with many"
"traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, bagels, and the traditional Turkish pumpkin dessert Kabak tatlısı (creating a hard crust while the inside remains soft). They are also used as a tenderizer in the crust of baked Cantonese moon cakes, in ""zongzi"" (glutinous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen noodles. They are also used in kutsinta, a type of rice cake from the Philippines together with pitsi-pitsî. In the United States, food-grade lye must"
"salmon, eaten with boiled potatoes or crisp bread. The second is cold cuts of meat, with the Christmas ham being the most important. Sausages, head cheese and leverpastej are also common, eaten with boiled potatoes or on crisp bread. The third course consists of warm dishes such as meatballs, small fried sausages and Janssons frestelse. Lutfisk is sometimes served with the third course or as a fourth course. Finally, a dessert of Ris à lá Malta (Risalamande, rice pudding) is served with cherry sauce or strawberry sauce, with a whole almond hidden inside. The finder of the almond is expected"
"Labskaus Labskaus () (also spelled ""Lapskaus"") is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side orders. The origin of this word is uncertain. One possible source for the name could be Latvian ""Labs kauss"", meaning 'good bowl' or hotpot, or Lithuanian ""labas káušas"", meaning the same. The dish became common amongst sailors and seamen during the time of the great ships."
"people with an impaired immune system. Rakfisk Rakfisk () Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. The first record of the term ""rakfisk"" dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. ""Fisk"" is the Norwegian word for ""fish."" ""Rak"" derives from the word ""rakr"" in Norse language, meaning ""moist"""
"or a fine ground whole wheat flour (krotekake). Additionally, it is often made with egg yolks and buttermilk instead of potatoes. The dough is rolled with a conventional rolling pin (and much more flour) until it is thin and does not stick to the surface. It is then cut with a grooved rolling pin in perpendicular directions, cutting a grid into the dough which prevents it from creating air pockets as it cooks. The grid cut can also aid in thinner rolling of the lefse, as the ridges help preserve structural integrity. The lefse is cooked at high temperature (400"
"Rakfisk Rakfisk () Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. The first record of the term ""rakfisk"" dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. ""Fisk"" is the Norwegian word for ""fish."" ""Rak"" derives from the word ""rakr"" in Norse language, meaning ""moist"" or ""soaked"". The word descends from"
"meats, meatballs and ""kebapcheta"". Most households have them all year. In recent years, industrial production of ""ljutenica"" and ""ajvar"" has flourished. Large-scale production of both relishes has popularized them outside the Balkans. Ljutenica Ljutenica, lyutenitsa or lutenica (, , ; ""lyuto"" or ""luto"" meaning ""hot"") is a spicy vegetable relish or chutney in Bulgarian, Macedonian and Serbian cuisines. The ingredients include peppers, carrots, garlic, vegetable oil, sugar, salt, and tomatoes. It comes in many varieties: smooth; with bits; with small spicy peppers or eggplant; and spicy or mild. ""Ljutenica"" may be slightly spicier than the other popular relish; however, these"
"vegetables such as piccalilli. In fermentation pickling, bacteria in the liquid produce organic acids as preservation agents, typically by a process that produces lactic acid through the presence of lactobacillales. Fermented pickles include sauerkraut, nukazuke, kimchi, and surströmming. Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modern recipes for century eggs also call for lye. Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or"
"longer periods. It is somewhat popular in the United States as a heritage food. It retains a place in Norwegian cuisine (especially on the coast) as a traditional food around Christmas time. Preparation and accompaniment is for fresh cod, although beer and aquavit is served on the side. Stekt fisk - braised fish: almost all fish are braised, but as a rule, the larger specimens tend to be poached and the smaller braised. The fish is filleted, dusted with flour, salt and pepper and braised in butter. Potatoes are served on the side, and the butter from the pan used"
"Scandinavian specialty known as lutefisk, which uses lye, a far more powerful agent. Noodles from Gansu Province in China include the chewy ""hand-pulled"" type, where the noodles are formed purely by hand, with no rolling or extrusion. Proper texture requires the addition of an alkaline ingredient called ""peng"" derived from certain ashes. Ash contains potassium carbonate, which makes the noodle dough softer and more tender by inhibiting the development of gluten. ""Lan Zhou pulled noodles"", even though the noodle makers may not be from Lan Zhou, the capital of Gansu, are becoming, according to the ""New York Times"", ""a catchphrase"
"During the drying, about 80% of the water in the fish evaporates. The stockfish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins, vitamins, iron, and calcium. After sorting by quality, most of the stockfish is exported to Italy, Croatia and Nigeria. In Norway and Iceland, the stockfish is mostly used as a snack and for lutefisk production. In Italy, the fish (called ""stoccafisso"") is soaked and used in various courses, and is viewed as a delicacy. Low-quality stockfish is also commonly used as supplemental food for pets, primarily as dog food or"
"Pitepalt Pitepalt, see palt, is a Swedish dish related to kroppkakor or meat-filled dumplings, and named after the city of Piteå, thought to be its place of origin. It’s one of the most traditional meals in Piteå. This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor (dumplings) a slightly lighter color. Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the"
"Lefse Lefse () is a traditional soft Norwegian flatbread. It is made with riced or instant potatoes, flour, butter, and milk or cream. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves. There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. In Norway, this is known as ""lefse-klenning"". Other options include adding cinnamon and/or sugar, or spreading jelly, lingonberries or gomme on it. Scandinavian-American variations include rolling it with a thin"
"culture, historically, the overall majority of Minnesotans were of Northern European ancestry, many with farming backgrounds and many home-cooked meals still reflect this, with comfort food items such as hotdish, hearty soups and stews and meat and potatoes commonly being served. Many Minnesotans claim some Scandinavian heritage, and while iconic dishes such as lefse and lutefisk are quite commonly served at home as well as church potlucks and community get-togethers, few Twin Cities restaurants serve these items. Traditionally wild rice has been popular in Minnesota, which has been gathered in area lakes by Native Americans for centuries; In the fall,"
"In the summer, the coalfish, or saithe, bites, and fresh saithe is often served on the beach, boiled in seawater over an open fire, or fried (typically the smaller coalfish). Halibut is traditional Christmas food. Most fish is served plainly poached, only accompanied by boiled potatoes, carrots and possibly fried bacon. A more particular kind of fish is ""gammelsei"", saithe that has been conserved for a year or more. Other traditions are lutefisk and boknafisk, the latter made from stockfish, and in Nordland often from herring. Seawolf and rose fish are regarded as good food, the latter often eaten salted"
"the cheese smooth with flour or corn flour to a half thick sauce that greased the cooled lefse. Lefse is ready when møsbrømmen is warm and the butter is melted. Nordlandslefse is a chunky small lefse. Made of butter, syrup, sugar, eggs and flour. Originally created in western Norway as a treat to fishermen who were on the Lofoten Fishery. Anislefse is made on the coast of Hordaland. It resembles thin lefse but is slightly thicker, and it is stained by large amounts of whole aniseed. Another variety, the Hardangerlefse (from Hardanger in Norway), is made from yeast-risen Graham flour"
"hot or cold. Lettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce, cos lettuce, Boston lettuce, romaine lettuce, green leaf lettuce and iceberg lettuce, among others. The lettuce may be chopped, torn, shredded or sliced into ribbons. Additional ingredients may include, but are not limited to, chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley/dried parsley, bread crumbs, onion, shallot, garlic, salt and pepper, among others. Some preparations purée all of the ingredients together, and some preparations"