Doom's day bunker necessities

375 Ruger Fan

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If things start getting a little out of hand in the dooms-day-bunker, or if zombies attack, a few cans of these and order will be restored.

upload_2016-2-13_8-59-22.png
 

CAustin

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I learn things everyday….

More than you ever wanted to know about Ludifisk!

Jerome, I would say you need to get out more, but this is one thing you could have never learned, and died happy.
 

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Czarnina,,Duck Blood Soup,, Yum
 

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Jerome, I would say you need to get out more, but this is one thing you could have never learned, and died happy.
Hank2211, You say that as if you've had some experience with Ludifisk!

I like to try new things but I do draw the line at fish soaked in taxidermy solution…
 

Brent in Az

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Being from Norwegian ancestry there was always something funky cooking at Grandma's house. Lefse, is my favorite. It's the Norwegian version of a tortilla.
 

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Hank2211, You say that as if you've had some experience with Ludifisk!

I like to try new things but I do draw the line at fish soaked in taxidermy solution…
Good to know you have standards Jerome!

I have tried it. I was told the lye was rendered "inactive" by time and the fish. It is utterly revolting, and exists as sort of a test for visitors. Something like mopane worms.

In Northern Canada we have muktuk, which is somewhat in the same vein. You take whale blubber and bury it in the ground for a year or so, until it rots. You then dig it up and eat it. If you didn't let it rot, you'd find it likely too chewy to eat. The smell is almost as appalling as the taste. Likely why it's best on a cold day, when you can't smell it.

We make a modern version, which dispenses with the rotting, but it's not authentic, and don't let anyone tell you differently.
 

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ok only thing that came up on mr google was lutefisk something made out of white dried fish.......so if its that, why would they cook it up in minnesota which is nowhere near the sea, and why is it so bad?.....oops should have read further.....:oops::whistle:
 

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ok only thing that came up on mr google was lutefisk something made out of white dried fish.......so if its that, why would they cook it up in minnesota which is nowhere near the sea, and why is it so bad?.....oops should have read further.....:oops::whistle:
Many Scandinavian settled in the Midwest
 

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Good to know you have standards Jerome!

I have tried it. I was told the lye was rendered "inactive" by time and the fish. It is utterly revolting, and exists as sort of a test for visitors. Something like mopane worms.

In Northern Canada we have muktuk, which is somewhat in the same vein. You take whale blubber and bury it in the ground for a year or so, until it rots. You then dig it up and eat it. If you didn't let it rot, you'd find it likely too chewy to eat. The smell is almost as appalling as the taste. Likely why it's best on a cold day, when you can't smell it.

We make a modern version, which dispenses with the rotting, but it's not authentic, and don't let anyone tell you differently.
Wow that's extreme!

When I was young my Grandfather would sometimes hang woodcock that he hunted by the neck in the basement and leave it to hang for several days or until the body would separate and fall to the ground, and then it was ready to cook and eat. In France it is called "carrion", it is old school, and the younger generation with their delicate constitutions no longer eat this sort of traditional game preparation/recipe. Then again, in France we eat just about all parts of the animal (game or livestock), from snout to tail and all of the organs in between. I don't know in Canada but here in the States they don't really know what their are missing out on…
 

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Just add water, reconstitute boil and enjoy!
 

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ArmyGrunt

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View attachment 55571

Just add water, reconstitute boil and enjoy!
My work partner was convinced by her dad, when young, that the dried earthworms in the driveway could be revived with the garden hose. She stood there half an hour before he told her he was just goofing!
 

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