Re: Bored with turkey?
Well if bored with Turkey and stuffing , how about traditional Norwegian Christmas dish. " Lutefish"
it states off as a piece of probably Cod, which is then dried until it resembles something like a solid piece of very hard cardboard. When it is required this is the process.
Lutefisk is dried whitefish (normally cod, treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Cooking.
After the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces.
To create a firm consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked. This will "release" some of the water in the fish meat. The salt 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.
When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.
In Norway, Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter, small pieces of fried bacon and sometimes melted geitost (brown goat cheese).
Sticking to the Turkey then!!!!!!