When I grow up I want to be...

[shewhomust]

...a fermented herring expert.

With thanks to durham_rambler.

Comments

[helenraven.livejournal.com]

That's very good.

I have a pack of Norwegian goat's cheese in the fridge that I bought on a work trip to Oslo two years ago. It hasn't started pulsating or anything, but I am now too scared to open it. [It's the dark, fudge-like goat's cheese, and I reassure myself that it's probably still fairly stable because not even a microbe would want to eat the stuff. I do like it, but I haven't felt in the right mood for it - in two years.]

[weegoddess.livejournal.com]

oh, that's wonderful. And you'd get an expense-paid trip to Norway!

Then again, where better a dream destination for a fermented herring expert than Norway?

[shewhomust.livejournal.com]

Surely gjetost - I'm guessing that's what it is - is inherently stable?

[shewhomust.livejournal.com]

I was surprised that the Norwegians don't have their own fermented herring experts.

(No, what I want to know is, how long do I have to ferment before I become a herring expert?)

[cmcmck.livejournal.com]

I assumed it was the herrings that became experts by fermenting, but experts in what?

[weegoddess.livejournal.com]

::loving this thread::

::gets started on fermenting immediately, to save time::

[karinmollberg.livejournal.com]

No you don´t! Surströmming smells like dead rats and is eaten with one´s nose closed by way of a clothespin, I kid you not, better eat cod. It is by now forbidden to eat sour herring in most houses where several people live. Too often was the police called in since someone suspected a corpse next door.

[shewhomust.livejournal.com]

Ah, now you're just being sensible!

[karinmollberg.livejournal.com]

Don´t tell on me, please! It´s actually...maybe not exactly delicious but strangely edible with raw onions and hard Wasa bread. Lots of vodka helps.