Greetings my lovelies! Hello, it’s Emmy, welcome back. Today I’m going to be interrupting our five days of gutmas, and I’m going to be tasting this I just received this in the mail, and it was sent to me by lovely Teresa. Teresa, Thank you so much for sending this to me. I’ve wanted to taste this for a long time. This is also not the first time Teresa has sent me a wonderful package — if you missed my Wisconsin tasting you should definitely check it out. It is super comprehensive and delicious including beers and meats and cheeses I will put the link up there and down below, and you must check it out because now I really need to visit Wisconscin. This is lutefisk and it’s traditional food that is eaten in the Upper Midwest around the holidays that is why I am interrupting Gutmas to taste this because this is specifically something that’s eaten during the holidays so lutefisk was brought over by Scandinavian immigrants to the Upper Midwest states including, Wisconsin Minnesota, the Dakotas, Iowa And it is eaten there during the holidays, and what it is is salted dried Cod that has been Rehydrated in a live solution, so lye Is very caustic substance and is actually used in soap making. You take lye and you add it to a fat It could be oil or it could be lard and you mix those together And you actually make soap so this fish has been treated with lye And it must be rinsed and washed several times to get that Substance out of there this lutefisk is made by the Olson company and they’ve been in business for a very long time So the Olson company is based in Minneapolis, and they make the most lutefisk in the world They actually export some of this to Sweden and Norway There’s a photo here on the back from 1910 and there are three different ways to make it An old-fashioned boiling, traditional baking — you can even microwave it. Today, I’m going to do the old fashioned boiling technique This is traditionally served with either a cream sauce or lots of melted butter and Boiled potatoes. Theresa actually confesses that she doesn’t like lutefisk, but it is traditional And she really wants me to try it, so I’m going to give that a go But she also includes something that she really does love and it is this And this is called lefse and lefse is a type of bread. It’s made with potatoes. It looks a lot like a tortilla and This is served with lots of melted butter again and sugar and sometimes cinnamon sugar So I’m going to prepare the lutefisk first, and then I’m gonna have the left side for dessert all right So let’s go ahead and get started love this pot. I found this in a thrift store; one of my favorite thrift store finds It’s a dense vintage enamel pot. Love it, and we’re gonna place the lutefisk in there and boil it for 8 to 10 minutes While that’s going, I’m gonna take the fish out Wow that’s a lot of fish and immediately I smell it and it smells very very fishy. Show you what it looks like up close Very pale in color. Alright, and goes the lutefisk. All right to put that in there gently I’m gonna cover that And simmer that for about eight to ten minutes until the fish is cooked. All right, be right back. So it has been eight minutes. I’m going to fish my fish out of the boiling water It does smell a little bit fishy, but it’s not entirely unpleasant It’s kind of steamy and moist kind of like when you walk by the fish department And they’re steaming a bunch of lobsters kind of that kind of humidity, but a little bit of a fishy smell All right, so here’s our fish. Oh my gosh look at this look. It’s kind of puffed up. Oh, and it’s kind of gelatinous Oh my gosh So lutefisk is traditionally served with some boiled potatoes, so I’ve got some here a little bit of green This texture is wonderful All right, let’s go ahead and give our lutefisk a taste. I’ve got myself a bunch of melted butter I’m going to pour that over the potatoes and over the fish. YUM! This texture is phenomenal. It’s got this really great bouncy gelatinous texture. All right, let’s try the fish by itself first Happy holidays. Itadakimasu! Wow, it’s actually got a really light flavour The fish flavour is actually very very subtle, but what I find really interesting about this is the texture. It’s got the most curious Gelatinous jelly texture, it’s like jello, but it’s hot and fishy Hmm. For whatever reason I thought this was gonna taste really fishy, but it doesn’t hardly at all actually and with the butter it’s actually quite nice. I don’t mind this at all! This is also served with the cream sauce and I could imagine that it would be delectable that way as well with that creamy sauce Kind of like chowder-esque. With the butter, it’s not bad Wow, you don’t even have to chew it. It just kind of just Melts jelly-like in your mouth. You definitely have to have the butter or the cream sauce to give it some richness Because it’s pretty bland. It’s boiled and slightly fishy, but the texture is marvellous. Let’s have a bite with potato Mm. Mm hmm. Oh, that’s great, I really like it with the potato; The potato gives it some textural oof! You’ve got some other substance going on in terms of mouthfeel It’s also soft and crumbly but it’s got a little bit more body and bite than the lutefisk itself. That textural contrast and of course the flavor of the potato as well really rounds out the lutefisk. It makes it more of a meal. Mm-hmm — and it just makes it taste good as well. It’s actually good, i like it. I like lutefisk, I do. Very simple, humble. I like it. So now that we’ve had the lutefisk, let’s taste the Lefse! So here’s the Lefse and from the looks of it, this is probably made in a really large sheet and Then it’s cut into these triangles, and this is made with potatoes. Warm ’em up with my riddle. Just a little bit, so this looks a little bit similar to a tortilla But it’s actually thinner and it’s got more of a rubbery, floppier texture than a tortilla, so it’s warming up real quick take the left side, and I’m going to add some melted butter I’m gonna use some cinnamon sugar Teresa says she uses plain sugar But what doesn’t taste better with butter and sugar, right? All right, we’re gonna generously coat that with some sugar, and then we’re gonna roll it up Oh my gosh, this is gonna be fantastic It’s all kind of swirled in there. Alright, here we go. That’s delicious. Scrumptious. Warm, chewy. It has a really a delightful texture, so it looks like a tortilla by Gestalt, but tastes nothing like a tortilla It has a more neutral flavor than our tortilla I feel like a tortilla has a little slight kind of almost sourdough e Flavor to it this does not at all it has a little bit of chew it’s a little bit thinner it has some a more elastic, kind of chewier texture Mm. And it just goes so well with the butter and the cinnamon sugar Delicious, hm. Would say that it’s actually more similar to a French crepe but this is more sturdy than a crepe, a crepe is a little bit lighter and Delicate and really soft and floppy — this is definitely sturdier but it’s kind of thin and absorbs all of that butter and sugar. Wonderful. So good. It’s like cinnamon toast’s Scandinavian cousin Delicious; So there you have it, a traditional Scandinavian and Scandinavian-American holiday meal big Thanks again, Teresa for sending this to me, It’s absolutely amazing. She packed the lutefisk and ice and had it shipped to me Incredible, thank you so much for your dedication and your generosity and thank you guys so much for watching I hope you guys enjoyed that one I hope you guys learned something. If you want to see another Scandinavian American treat that I recently had check out my egg coffee It uses an egg where you put that into your coffee grounds, and you boil it together But it proves an amazing cup of coffee. Yeah, check out the links in there and down below. You know, wherever. Alright, I hope you guys are having a great holiday season. Be sure to come back here tomorrow for the last day of gutmas And I will be tasting some other interesting curious treats, and it will be Christmas, so Merry Christmas to you guys! And I shall see you tomorrow. Tooda-loo, take care! Bye! Why does it come out like that?