Well if Vlad decides he wants to annex your workers paradise maybe we won’t owe you a carrier battle group. I’m sure this bunch can take down the Ruskies.
I must weigh in on Omugge’s side a bit. I’ve been on this forum for a long time and followed most threads. I have found his points well reasoned and thoughtful for the most part. His nationality is of no concern to me. I agree the US maritime industry has been left behind in the offshore oil business. One has only to look at subsea construction vessel development to see that.Where are the US flagged pipe lay vessels? Last I know of was developed by the now defunct Torch Offshore.
I think much of the criticism of Ombugge comes from a sense of “patriotism”. I am as patriotic as the the next guy but I also recognize we in the USA have fallen behind in the offshore oil business and are among the last among developed nations in caring for our own citizens in many areas compared to other nations. Examples are healthcare, infrastructure modernization and higher education affordability just to name a few things.
When faced with these realities many citizens of the USA resort to bragging about the USA’s military. The USA spends more on its military than all other developed countries combined, most of which are our allies [which may explain why we can’t spend money on our citizens]. I guess that’s something to be proud of if you are a defense contractor but I am not one.
Norwegian is a nationality as is USA. Nationality doesn’t define us as individuals though at times it may blind us.
However, as understanding as I am I can stand very little of that Norwegian pickled fish and cannot hold my breath long enough to eat durian.Both of which Ombugge can probably stomach.
Thanks for your support, a rear commodity on this forum.
(OK, I admit I do deliberately provoke at times, but it is NOT TROLLING)
As for pickled fish, I assume you mean “Gravlax”? There is also the pickled herring, which is more of a Dutch speciality.
I assume you have not been introduced to “Rakørret”, another traditional specially. (Fermented Trout) All of which is fine with me, but the last only at X-mas.
PS> The Swedes have a specialty that stinks even more, “Sur Strømning”
“Oh Durian, oh Durian, you smell like hell, but taste like heaven”.
Yes I eat them, but out of season when I was in Singapore a couple of months earlier this year. I only had it once, imported from Thailand, I believe. An acquired taste for sure.
You finally got it!!
Slamat Malam to you to
Durian is the one thing that andrew zimmern absolutely loathes.
Why ? I believe our community is strong enough to admit realities. I believe in my surefire flashlight as well as in my Leatherman multitool even if there are Gerbers and Swissplayers around. I guess even our military experts know the difference between Glock and single action peacemaker. I hope you don’t grill me on this
He probably just hasn’t acquired the taste yet. Give him some more time in S.E.Asia and he gets to appreciate the heavenly taste of DURIAN!!!
Gravlax is it ! It’s perfectly good salmon allowed to spoil with salt and dill. The stuff was probably great before the days of refrigeration, but since that time we developed societies have found better ways to preserve fish.
Durian? I really wanted to like that stuff but could not get past the smell. I consider the first person to eat it to have been one of the most pitiful starving humans to have ever lived. A friend of mine went home to Thailand after the tidal wave devastated the place. He sent me an email and said the devastation was unbelievable, dead bodies still being recovered and entire villages smell like durian.
It’s looking better every day.
That’s some girls that I could hang with. If you know what I mean.
you mean they smell like Durian?
Nothing wrong with Gravlax. It is dry cured salmon. With the same process they make for instance dry cured ham. Grav means hole in the ground like in graveyard. Lax is salmon. In the old days without refrigeration they buried the salted salmon in the sand to ripen, hence Gravlax.
I once ate Surstrømming, which is fermented herring, at the house of my Swedish girlfriend’s parents. I was instructed by her that it would please her dad very much if I ate it. He opened the tins in a bucket with water. That made me wonder a bit. The pregnant smell was immediately noticeable. After cleaning it was served cut in small pieces on the traditional buttered flatbread called tunnbröd. It had a very strong peculiar fishy taste but I could stomach it probably because we have our own raw herring. Her dad to my surprise embraced me and said that I was a real Swede now. His enthusiasm had also to do with the bottle of whiskey which I brought him as a present. More than half the bottle was already gone by then…
Our Dutch favourite is raw herring. In a couple of weeks the herring fleet will bring in the first catches. The day they arrive in the harbour is a national spectacle called Flags Day. Girls in traditional clothing serve the first new herring to the public. Some dip it in finely diced onions but that is not the real thing. Grab it by the tail and down the hatch…
The only Scandinavian specialty that does not appeal to my taste buds is Lutefisk, that is cod soaked in water and potash lye.
Two corrections though;
Gravlax is not dried and not dugged down in a hole in the ground. It is just fresh salmon marinated and cured with salt and sugar, infused with Dill and/or some other herbs: http://www.seriouseats.com/2015/04/how-to-make-gravlax-cured-salmon.html
The “Rakørret/Rakfisk” I mentioned is what used to be dugged down in barrels and fermented as a means of preservation: http://www.bbc.com/news/magazine-20543802
Lutefisk is traditionally made from air dried Cod or Ling, which has been hung in the cold dry air of Lofoten until it is near bone dry. This is called “Stockfish” and is one of the oldest commodities traded from Norway. Learn all about it here: http://nordnorge.com/EN-lofoten/?News=436
To get it to swell up to it’s near normal size and consistency, it is put into water with lye added and becomes Lutefisk, which is a popular dish in Norway during X-mas.
It is also popular among Americans of Norwegian decent. Two towns in Minnesota calls itself the “Lutefisk Capital, USA”: https://www.youtube.com/watch?v=R8GVmTrQuvc
To some folks in USA there is no X-mas without Lutefisk and Lefse.
Actually, today, Lutefisk in Norway is mostly made from “Klippfisk”, which is salted and semi-dried cod, In Minnesota they probably make theirs from Alaskan Pollock.
PS> I have just learnt that another traditional preserved fish is making a comeback as delicacy. That is “Boknafisk”, which is only partly dried cod taken down from the drying rakes early in the season. It is now spreading to other parts of Norway as “nostalgia food”, although it was traditionally eaten mainly locally in the North and West of Norway: https://en.wikipedia.org/wiki/Boknafisk
I believe they used to used regular whitefish (plentiful in Lake Superior) back in the day as Cod was pretty hard to come by being 2000 miles from the ocean. Now every cod is pretty easy to come by and that’s what most people I know use. Whatever fish it’s made of, you should consume enough Akvavit to make it palpable. Or just have the walleye instead.
Ling as in lingcod? what a way to ruin such a mild and palatable fish…
oh the humanity!
You can’t help yourself can you?
Help myself to what??
Funny… You don’t get it do you?
it is common for his personality type to be almost totally obtuse