[SOC] Happy Hannukah

[Svante Nordenstroem]

We have the "original" Nuoc Mam here in HS, it's called "Nam Pla" which 
translates to "liquid fish" which is what is. A salty fish sauce used as 
salt in cooking and when one mixes in chopped chillies and squeeze half 
a lime in it, it is called "nam-pla-prik" and is used on top on almost 
any Thai dish. Ordinary salt is not used at all in Thai cooking.

As far as the Norwegians, well they are a strange lot. It's not only the 
"Lute-fisk" they eat but then the steamed lamb-ribs "pinna-kjott" and 
other foul smelling things that attracts every cat for miles. Have to 
admit that the Thais have some foul smelling stuff as well like "pla-ra" 
which is fermented fish and is to be eaten outdoors!
When it comes to x-mas fare I stick to my Swedish roots and go for ham, 
meatballs, homemade x-mas sausage and "Janssons Temptation" a potato 
dish with anchovy. Only good smelling stuff that can be eaten in an 
airconditioned room!!

Merry X-mas all SOC'ers

73
Sam
HS0ZDY


>
> OK, chicken soup, blintzes, and knishes work.  Gefilte fish?  My 
> wife's heritage is from SD, MN, and WI [mainly Norwegian] where they 
> delighted in eating lutifisk and lefsa each Christmas.  OK, they "say" 
> they delighted, some didn't eat much.  I've done this -- hey, I joined 
> the family, you eat the food -- it isn't all that good although it 
> *is* memorable -- fish soaked in lye.  Didn't Garrison Kieler ask, "If 
> it is so good, how come they don't eat it the rest of the year?
>
> Now, nuoc mam is quite different, and truly addictive.  A fermented 
> fish sauce with huge amounts of peppers.  We should introduce the 
> Norwegians to the Vietnamese.  Different takes on the same ingredient 
> ... rotten fish.
>
> Happy Hannukah and Merry Christmas to my team of Second Class Ops,
>
> 73,
>
> Fred K6DGW
> - Northern California Contest Club
> - CU in the 2008 Cal QSO Party  4-5 Oct 08
> - www.cqp.org
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