Friday, May 9, 2008
Bobs Eye View
Recently, I wrote about a story in one of my favorite Swedish daily newspapers, Vasterbottens Kurinen. There is nothing like eating a sesame bagel, with some low-fat cream cheese, and reading the sports pages of the Vasterbottens Kurinen.
The world's first museum dedicated to fermented herring is open and flourishing in northern Sweden. The museum explores the ancient technique developed by fishermen in the Gulf of Bothnia for preserving herring by adding a small amount of salt and letting the herring ferment.
I don't know about you, but my mouth is watering already.
Some day soon, I plan on taking a trip to the Museum of Fermented Herring. I imagine the most spectacular thing at the museum is the 5-story Imax Theater, where one will see a giant fermented herring, in 3-D, no less.
If Irvine Robbins were alive today, I am sure he would be working on a flavor to be called "Heavenly Herring."
POLL OF THE DAY
I asked 39 people who were sick to their stomach and were waiting to see a doctor at the local emergency room the following question:
How often do you eat fermented herring?
29 people were unable to answer the question, as immediately upon hearing it, they raced for the nearest bathroom
10 people had no opinion
See you tomorrow.
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