The Overnightscape 1367: Pjestsoap (2/23/17)
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2:22:20 – Frank in NYC, plus the Other Side. Topics include: Movin’ on road with feather and glee, Snowflaw Car, incidents and barriers, grits, lye, wax museum, plain things, Pave Jest, Joyful Road, Woodsy Owl, Pjestsoap, paczki with rose jam for Fat Thursday, Heirloom Bean soup, The Rampler archetype, fun and fancy free, Blue Oyster Cult, secret Atlantics, moon in Aquarius, other world dream, car and computer dream, Timeless, new fixture, bathrooms, kindness, Alan Colmes dead at 66, carousel, Tarot decks, more lyrics, and much more… plus the Other Side (at 1:41:24)… Miranda’s Big Entrance by Lee Rosevere [Archive.org, CC BY-NC 2.5], WDCA Channel 20 – Snipets – “Pigpen Cipher” (1980) [FuzzyMemories.TV], Sweet Love by Imra [FreeMusicArchive, CC BY 4.0], The Swinging Cheerleaders (1974) TV Trailers – Color / 1:35 mins [YouTube], Lovefingers by Silver Apples [FreeMusicArchive, CC BY-NC-ND 4.0], The Three Shades by Vukovar [Archive.org, CC BY-NC-ND 3.0], Kierron Rajoilla by Praktika [Ektoplazm, CC BY-NC-SA 4.0], February 17-18, 1986 HBO promos [YouTube], KNBC Channel 4 – Ending of NewsCenter4 – Early Edition with Paul Moyer & Kelly Lange and Editorial Reply (1977) [FuzzyMemories.TV].
License for this track: Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License (creativecommons.org/licenses/by-nc-nd/3.0/). Attribution: by Frank Edward Nora – more info at TheOvernightscape.com
Lutefisk is a Norwegian thing yes. I not sure how they came up with the idea, but it’s not for taste. They dry and salt fish (Cod mainly) to preserve it, but this makes it rock hard. It can be eaten as-is (at least the less salty bits), but you literally need a hammer to chip off flakes to chew on. Normally you soak it in water for a day or two and then boil it. Lutefisk however is soaked in lye instead (and then water to get rid of the lye). This doesn’t just make it softer, it makes it closer to a firm-gel like consistency. Doesn’t really do anything for the taste, it’s rater bland on it’s own. It’s usually served with bacon and stuff, but anything is good if you drown it in bacon (if you are not Vegetarian anyway), so not sure why it caught on and became considered a delicacy. If I want something tasty made from dried salted cod I’ll take a good Portuguese Bacalhau any day over it myself.
Comment by Jan Erik — July 20, 2018 @ 9:25 am