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Old 03-10-2008, 12:28 AM   #11
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Quote:
Originally Posted by PseudoChef
What's wrong with lutefisk?
<-----------Swedish
I was looking for some lutefisk jokes online, and I got to a Norwgian humor site...and for the first time since I installed firefox my browser crashed (firefox never crashes.) Damn that lutefisk is hardcore...remind me NEVER to consider insulting cured cod ever again
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Old 03-10-2008, 01:19 AM   #12
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Hell I have some in the freezer right now! Stoufer's makes it. I like it on 3 pieces of toast. I grew up on dat $hit.

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Old 03-10-2008, 03:17 AM   #13
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My mom used to make SOS when I was a kid...my Uncle Sam had it for breakfast almost everyday (hamburger-style though), but now that I'm married my farmgirl wife I've switched over to bisquits and (sausage) gravy...

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Old 03-10-2008, 04:14 AM   #14
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WTF!
This is the beer section guys, BEER Recipes/Ingredients not FOOD Recipe/Ingredients.
I don't mind, in fact I was laughing because I was really wondering how this was going to relate to beer. Turns out it doesn't , but I have to wonder why here? And why must I be the voice of reason?

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Old 03-10-2008, 09:40 AM   #15
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Using the New Posts button, I never notice the location of a particular thread...I figured it was in drunken rablings myself...

But I did relate it to beer http://www.homebrewtalk.com/showpost.php?p=591951&postcount=4

But hey...if jones can make turkey dinner soda...maybe the OP is looking for the recipe for an SOS flavored beer.....

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Old 03-10-2008, 12:40 PM   #16
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Quote:
Originally Posted by Revvy
Using the New Posts button, I never notice the location of a particular thread...I figured it was in drunken rablings myself...

But I did relate it to beer http://www.homebrewtalk.com/showpost.php?p=591951&postcount=4

But hey...if jones can make turkey dinner soda...maybe the OP is looking for the recipe for an SOS flavored beer.....
...same here...never look at the section...think chunky brew!!
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Old 03-10-2008, 12:55 PM   #17
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Quote:
Originally Posted by david_42
SOS. Nasty, slimy stuff. I think it is the German equivalent of lutfisk (lutefisk).
Last I knew Lutefisk was Norwegian, not German. Horrible stuff anywys.
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Old 03-10-2008, 01:21 PM   #18
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Yeah I concur with the idea of it arising out of necessity. Basterma* is probably the origin of the dried beef part, and at some point in time I imagine someone thought to put it in with a Bechamel. It is a great form of beef to have for long journeys and places/times lacking refrigeration.

I use Bechamel based sauces for topping thick slices of toast, usually with Morels in the spring, Chanterelles or Black Trumpets in the summer, Porcini, Chicken of the woods, Hen of the woods, etc in the fall. Other times it is used with fresh pork sausage on top of home made biscuits.

*or one of the similar European dried beef products such as Braseola.

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Old 03-10-2008, 01:34 PM   #19
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Quote:
Originally Posted by zoebisch01
Yeah I concur with the idea of it arising out of necessity. Basterma is probably the origin of the dried beef part, and at some point in time I imagine someone thought to put it in with a Bechamel. It is a great form of beef to have for long journeys and places/times lacking refrigeration.

I use Bechamel based sauces for topping thick slices of toast, usually with Morels in the spring, Chanterelles or Black Trumpets in the summer, Porcini, Chicken of the woods, Hen of the woods, etc in the fall. Other times it is used with fresh pork sausage on top of home made biscuits.
I kept coming up with Basterma as well but I kept getting recipes (which sound great btw) but liitle info on the history of it except that it was Armenian.

Drooling thinking about mushroom infused Bechamel sauces!
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew


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Old 03-10-2008, 01:56 PM   #20
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Quote:
Originally Posted by Revvy
I kept coming up with Basterma as well but I kept getting recipes (which sound great btw) but liitle info on the history of it except that it was Armenian.

Drooling thinking about mushroom infused Bechamel sauces!
I'd imagine there are loads of cultures who thought of the same thing, if they were the actual source passed to today's American concept of dried beef, one can only wonder...I suppose I should correct my above statement to fit that.

What I was getting at was the concept was most likely imported here from Europe, although I'd imagine anywhere cattle is plentiful, like Argentina, they'd eventually produce a similar product on their own. Bresaola would be another great example. I find the stuff we have available in most of our stores to be terribly bland.

Yeah, I can't wait for mushroom season to start again! Last year was not that great, probably one of the worst seasons I have seen all around.
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