rover49 wrote:
You need my mother in laws house for this.
Oh, I imagine that there are many women, particularly of a certain generation, who would do a wondrous job.
But since that's unlikely to happen, it's down to a restaurant.
I'm fascinated by the history of the dish. It was originally from Sacndinavia and was a sailors' dish, was carried around the Baltic and points beyond by seamen - hence its place in Liverpudlian culture. But it's like so many other aspects of culture, in that it illustrates the overlaps and external influences that create any supposedly single culture.
I have a recipe in a book of Lancashire cookery, so I know it is (or can be) very different. The Baltic version, so to speak, is made of pickled meats (or corned beef), which was it was so much used by seamen, and that's mixed with grated beet root and usually served with a fried egg on top.
In Lübeck, I had it in a restaurant that has been the local seamen's guild home since the 1500s, and it would nice to take that knowledge and experience further.
And in general anyway, local cuisines are fascinating.
