I thought that was a Klingon dish.
Only for the Swedish Klingons.
The next time you decide to stab me in the back... have the guts to do it to my face.
Mal ,'Ariel'
Natter 46: The FIGHTIN' 46
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Jessica - Aug 22, 2006 12:03:57 pm PDT #4024 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Aims - Aug 22, 2006 12:06:42 pm PDT #4025 of 10001
Shit's all sorts of different now.
Borkl'avsh! Borkl'avash! Borkl'avash!
Kalshane - Aug 22, 2006 12:06:47 pm PDT #4026 of 10001
GS: If you had to choose between kicking evil in the head or the behind, which would you choose, and why?
Minsc: I'm not sure I understand the question. I have two feet, do I not? You do not take a small plate when the feast of evil welcomes seconds.
Only for the Swedish Klingons.
Great, now I have this mental image of a Klingon Swedish Chef muppet. "Bork, Bork, Bork, P'tak!"
ETA: Hee, Klingon Swedish Chef x-post!
Aims - Aug 22, 2006 12:07:09 pm PDT #4027 of 10001
Shit's all sorts of different now.
Kalshane and I share a scary, scary brain.
Jesse - Aug 22, 2006 12:08:39 pm PDT #4028 of 10001
Sometimes I trip on how happy we could be.
Lox is generally cold-smoked after being salt-cured. Without the cold-smoking, it's gravlax.
But if it's identified as "smoked salmon," wouldn't that seem to mean no salt-curing at all?
I don't really know the ins and outs of appetizing, though.
Vortex - Aug 22, 2006 12:09:57 pm PDT #4029 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
When I worked at the bagel shop, there was someone who actually ordered cream cheese and lox on a chocolate chip bagel with some regularity.
oh, that's just gross.
Atropa - Aug 22, 2006 12:12:55 pm PDT #4030 of 10001
The artist formerly associated with cupcakes.
Oh! I have a food question for the hivemind: I had (very nummy) beef stroganoff for dinner on Sat. night. I was planning on eating what remains of it for dinner tonight, but suddenly realized I don't know if it would still be okay. It should be, right?
sarameg - Aug 22, 2006 12:13:57 pm PDT #4031 of 10001
Unless it has been sitting on the counter since then, I'd say it was just fine.
Jessica - Aug 22, 2006 12:14:17 pm PDT #4032 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
But if it's identified as "smoked salmon," wouldn't that seem to mean no salt-curing at all?
Not really. Since the FDA doesn't care what you call it, lox gets labeled "lox" "Nova lox" or "smoked salmon" mostly depending on regional preference.
Jesse - Aug 22, 2006 12:14:20 pm PDT #4033 of 10001
Sometimes I trip on how happy we could be.
It should be, Jilli.
Wikipedia seems to say that every kind of smoked salmon product is brined to some extent or another: [link] Huh.
Not really. Since the FDA doesn't care what you call it, lox gets labeled "lox" "Nova lox" or "smoked salmon" mostly depending on regional preference.
Again I say huh.