Tuesday, 28 December 2010


I forgot to actually write what Lutefisk is yesterday. I'd like to just write it's horrible and leave it at that, but I guess that's not very helpful. I've borrowed from Wikipedia as I'm not really sure how to explain it myself.

Lutefisk (on the upper left side of the plate) as served in a Norwegian restaurant, with potatoes, mashed peas, and bacon.
It is made from stockfish (air-dried whitefish) or dried/salted whitefish and lye (lut). Its name literally means "lye fish." Some people compare it to rat poison, which actually has a hint of truth to it, because of the traces of nonstandard amino acid lysinoalanine found in lutefisk due to the reaction with lye. I can't believe people eat this of their own free will!

The origin of lutefisk is unknown. Legends include the accidental dropping of fish into a lye bucket or sodden wood ash containing lye under a drying rack. Another claims the practice enabled storing fish outdoors. Cold temperature acted as a preservative and the lye deterred wild animals from eating the fish


Lutefisk is made from dried whitefish (normally cod in Norway, but ling is also used) prepared with lye in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content.
The first treatment is to soak 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 its famous jelly-like consistency. When this treatment is finished, the fish, saturated with lye, has a pH value of 11–12 and is therefore caustic. 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.

After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so that it does not fall into pieces.
If one likes to have the lutefisk more firm in its consistence, one can spread a layer of salt over the fish half an hour before it is cooked. This will "release" some of the water in the fish meat. The salt must be rinsed off before cooking.
There are several ways to cook lutefisk:
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; wrap the lutefisk in cheesecloth and gently boil until tender. This usually takes a very short time, so care must be taken to watch the fish and remove it before it falls apart. Prepare a white sauce to serve over the lutefisk.
Lutefisk can also be boiled directly in a pan of water. Fill the pan 2/3 full with water, add 2 ts of salt per liter water, and bring the water to a boil. Add lutefisk pices to the water until they all are covered with water, and let it simmer for 7 to 8 minutes. Carefully lift the lutefisk out of the water and serve.
Lutefisk sold in North America may also be cooked in a microwave oven. The average cooking time is 8–10 minutes per whole fish (a package of two fish sides) at high power in a covered glass cooking dish, preferably made of heat resistant glass. The cooking time will vary, depending upon the power of the microwave oven.
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.

Monday, 27 December 2010

Lutefisk party

My mother's aunt was holding a lutefisk party today, with sausages and mash for those of us that doesn't like lutefisk. We've not really been to see that part of the family for about 10 years, we've only occasionally bump into each other, so it was lovely seeing almost all of them again.
I used to spend a lot of time with them before, when my great grandmother was alive, and before we moved to Oslo. I especially played with my mum's cousin Julie as she's only a few years older than me.
Julie is the main reason I wanted to go today, as I really wanted to see her again and meet her daughter, Sofie. Julie lives on New Zealand and I really hope I get to visit her there sometime, maybe when I go to Australia. Her partner Paul has already invited me to their house. Paul is a Kiwi. I talked quite a lot with him today. It was nice to talk to someone that I could ask all sorts of Australia questions to, and I also learned a lot about New Zealand, so I think it would be nice to go there as well.

It's hard to save all my money for Australia as I want to go everywhere else as well! I need to get a job ASAP where I earn enough to go travelling as much as I want and wherever I want!

I also watched that film "Dear John" today. Normally I like romantic films like that, but I think "Dear John" was a bit "slow" for my liking, although I might change my mind, I think I might have thought the same about "The Notebook" the first time I saw it.

Friday, 24 December 2010

Merry Christmas!

Or Happy Holidays if you prefer.

In Norway we celebrate Christmas today, the 24th, I don't know why, maybe it's because Santa can get one more day to deliver the presents.

We don't celebrate it in the morning either. We have a "normal" day until 5pm, which means shops are open and everything, the shops are usually open until 2pm or 3pm. At 5pm the church bells "chimes Christmas in", so at 5pm we have our Christmas dinner, which consists of pork ribs (not the kind with BBQ sauce) or lamb for most people. I don't really like either so I have rice porridge.

After we've had our dinner we wait a few hours, in which time we play games, read books/comics or watch telly or whatever. Then at 8pm (ish) we open our presents.

So now I'm going to get out of bed and watch some traditional Christmas programs on telly that I haven't seen in 3 years because of living in Britain.

Enjoy the Holiday, however you celebrate it!

Saturday, 18 December 2010

Winter Wonderland

We've had a fair bit of snow here lately, I believe it's because of my mum's cousin coming home from New Zealand for Christmas, and she wished for it. I like snow, in countries like Norway that knows how to deal with it anyway. Everything becomes pretty when it's covered in a layer of snow, and it's also kind of easier to get in the Christmas Spirit with all the snow around. That's going to be strange if I manage to go to Australia, as Christmas will be at the height of summer!
I wish I'd bought some bread or something with me so that they wouldn't have swam away...

I've been on top of the mountain to the left. You can't see it very well on this picture, but that mountain has a heart shape at the top, do you see it?

Why does the moon never look as close on pictures as it does in real life?

Friday, 10 December 2010

Phone trouble

I can be rather stupid sometimes, like when I know I can't upgrade my unlocked iPhone because then it will become locked again, and then I go ahead and upgrade it! Silly me. And now I can't get it unlocked again, I've looked on the internet, and there are many ways of unlocking it again it seems, but I need to get it into dfu mode, which it won't do! I've tried everything!
There are programs that say they will put the phone in to dfu mode without me having to spend hours trying to get the home + power button combination right, but those programs won't work either!

I've given up on sorting it now, so this morning when the shops opened I practically ran in to town to get myself a new phone. I probably spent half an hour - hour in front of the wall with the phones before deciding on a new one. Luckily I just got paid today, although I still didn't really want to spend to much money on a new phone. In the end I settled for a Sony Ericsson Xperia X8.
They didn't have one in, but they'll get it Monday or Tuesday, so in the meantime I've got to borrow a really old Nokia from the store, although not as old as the one I have from the last time I had a Nokia, that one's about 8 years old. But I think it was really decent of them to lend me a phone, now I just have to find out how it works.

Seeing as I have to wait until at least Monday before I get my new phone, I could just as well have bought a new one online, they've got cheaper ones. And then I could have used my ancient Nokia 3310 until it arrived. But at least now I can just run down to the local electronics store if there's anything wrong with the new phone.
It's such a hassle changing phones, especially now that I can't get into my iPhone to get my contacts and things like that. I loved my iPhone, but I think it's best I don't get one again, unless I get a completely new unlocked one that I can upgrade as much as I want. 
I've also got all my shifts on my phone, but at least I know when I have to be at work today, so I can write down the rest when I'm there.

While I was looking for a way to sort out my iPhone I came across a very funny page on the internet, called Damn You Auto Correct! I think one of the reasons I haven't cried my eyes out over effing up my iPhone is because I've sat laughing so hard at all the funny auto correct mistakes on this page.

Anyway, make sure you don't do the same mistake I did, take care of your phones.

Sunday, 5 December 2010

Doctor Who

I have just watched the 5th season of Doctor Who. I love Doctor Who, the new Doctor Who that is, I've not seen the old ones, but I guess it would be quite cool to watch those seasons as well, just to kind of know the history behind it all, it's just that they look really bad in comparison to the new ones.
Anyway, the first time I watched some of the season 5 episodes I was rather disappointed because there were so many changes, but I think it's really good now, Matt is very good as the Doctor and Karen as Amy. Although I have to admit that I still think David Tennant was the best Doctor so far, but of course it might just be because I'm still kind of used to him.
Anyway, I'm looking forward to season 6 coming out on DVD, from the end of season 5, there's a lot to look forward to. I have to say it's a little bit easier with TV-series that have finished, at least then you don't have to wait for the next season. All the waiting is rather boring.
Another reason not to watch the old Doctor Who: they're all old men, not as good looking as the ones now.

Wednesday, 1 December 2010

American Muffins


Dry Ingredients:
4,8 dl all-purpose flour
1,5 dl sugar (preferrably brown, amount according to taste)
3 large tsp. baking powder
1 pinch of salt

Wet Ingredients:
1 egg
0,75 dl cup cooking oil
2,5 dl milk


This is "the real thing", not eggnog based muffins (cup cakes as Americans would say).  The ingredients should only be stirred together by hand, and one only needs two bowls and a large ballon whisper or ladle in addition to the muffin pans. The mixture makes up 6-12 muffins, depending on the size of the muffin pan.

You can decide the taste variations. I made this with banana and chopped almonds. Other alternatives are raisins, chopped chocolate, walnuts, cinnamon, blueberry etc. If you exchange 1/3 of the flour for cornmeal, you get so-called corn-muffins.


Set the oven on 200-225 Celsius. Stir dry and wet ingredients together, blend just until moistened (batter should be lumpy). Spoon batter into muffin pans - so full as you dare. It is an advantage to use muffin pans with paper forms in the bottom. Bake the muffins on the lowest rack for 15-20 minutes.

I found this recipe online, and I thought it seemed quite good as you can just use the same recipe to make loads of different flavours.


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