Shall we start a Terblanche versus Tamburini thread and get things livened up in here???
Rakfisk is great! I still have some from my last trip to Norway! I even served it as an appetizer at Christmas dinner last year. And Rakfisk is trout, not salmon. The best is wild trout, but farmed sea-trout is also used.amullo said:Rakefisk from Norway.
Rakefisk is salmon that has fermented (rotted).. And i do mean RAW rotted Salmon.
But Surströmming is pretty bad. I never eat that sh*t. It smells like.. It´s not even possible to describe it. It´s herring that has fermented.. Don´t try it. These things will set off a bio-containment alarm at an airport.
Here is everything you will want to know about surströmming
Note: It´s disgusting!
Your suppose to eat it right before the can explodes.. That is.. it builds up alot of pressure during the fermenting proces. Enough so that the can expands. When the sides of the Can no longer touch the table, THAT is when you open it (and the whole neigborhood suffers)st2lemans said:Hey Anders, are you supposed to eat it before the date on the can, or after?
In other words, you opened it under water?amullo said:The can.. opened by a CHICKEN!
Ohh.. that´s abit hard to say. We have a system in Sweden that "normally" gives you an amount of money per KM travelled if your using "your own vehicule", regardless off it being a bike or car.st2lemans said:How much is normal cost/km for (business) bike travel in Sweden (for accounting reasons, not actual costs)?