{"id":187,"date":"2010-01-07T23:04:42","date_gmt":"2010-01-07T23:04:42","guid":{"rendered":"http:\/\/www.revolutionsf.com\/revblogs\/zombielapdance\/2010\/01\/07\/food-frakker-special-report-lutefisk-dinner\/"},"modified":"2012-08-17T05:24:00","modified_gmt":"2012-08-17T05:24:00","slug":"food-frakker-special-report-lutefisk-dinner","status":"publish","type":"post","link":"https:\/\/www.revolutionsf.com\/revblogs\/zombielapdance\/2010\/01\/07\/food-frakker-special-report-lutefisk-dinner\/","title":{"rendered":"Food Frakker Special Report: Lutefisk dinner"},"content":{"rendered":"

So it turns out that the seafood restaurant on my way to work stocks lutefisk during the holidays, so I didn’t have to drive all the way out to Cranfills Gap<\/a> after all. Unfortunately, while they sell lutefisk at a very reasonable price, they only sell it in 2.5 pound increments, which is far more lutefisk than a normal human being could possibly eat. <\/p>\n

So I invited Jeremiah and his lovely wife to come over for a lovely lutefisk dinner with me and my food-frakking deputy Julia.
\n
\nBut wait, that’s from the end of the dinner, while we had desert of more lovely krumkake.
\n
\nBefore I can show you how we got to this point, a point of satiation after a more or less Scandinavian-American-themed dinner, I have to start from the beginning of the lutefisk story.<\/p>\n

When purchased, the lutefisk was an unappealing solid block of frozen re-processed cod.
\n<\/p>\n

This is what it looks like thawed.
\n
\nYou can see that the cod has undergone a miraculous process of gelification.<\/p>\n

I asked around my family, who keep an oral tradition of lutefisk-preparation lore the way that African bushmen keep the tribe’s knowledge of watering holes and lion-repelling scents. I was told that wrapping the lutefisk in tinfoil and baking in a tray with a thin layer of water will keep the stink to a minimum.
\n<\/p>\n

While the lutefisk was in the oven, I put together some of the side dishes, like boiled rutabaga and mashed potatoes.
\n<\/p>\n

Here I am, moments before the guests arrive, realizing that I don’t literally own any serving platters.
\n<\/p>\n

It looks even more gelatinous after some steaming in the oven.
\n<\/p>\n

The spread included white sauce and melted butter for the lutefisk. Lefse and two varieties of pickled herring made the meal extra authentic.
\n<\/p>\n

You mash up some boiled rutabaga with some mashed potatoes and butter, and it’s not so bad.
\n<\/p>\n

How was it, Jeremiah?
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

So it turns out that the seafood restaurant on my way to work stocks lutefisk during the holidays, so I didn’t have to drive all the way out to Cranfills Gap after all. 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