Waffles, what the fuck?

[Nephew Twiddleton]

German food critic and author Wolfgang Fassbender wrote that "the biggest challenge when eating surströmming is to vomit only after the first bite, as opposed to before."

Ok, I gotta know. to the wikipedia!

[Nephew Twiddleton]

I like how the article uses science to explain it. That sounds disgusting. I can see someone getting high off it and ending up on a submarine in a McDonald's commercial.

[Junkenstein]

I'm sure I've posted this before, but the first tale is rather relevant.

And believable.

http://www.b3ta.com/questions/worstsex/

[Nephew Twiddleton]

I'm sure I've posted this before, but the first tale is rather relevant.

And believable.

http://www.b3ta.com/questions/worstsex/

[EK WAFFLR]

[Cain]

Psh, that doesn't even begin to explain the horror, and you know it.

[EK WAFFLR]

Psh, that doesn't even begin to explain the horror, and you know it.

Oh I know.

[The Good Reverend Roger]

That's, what, sardines packed in snot?

[EK WAFFLR]

That's, what, sardines packed in snot?

Fermented herring. Sealed in a hermetic tin for ages.

[The Good Reverend Roger]

That's, what, sardines packed in snot?

Fermented herring. Sealed in a hermetic tin for ages.

Norwegian Kimchi?

Horrible.

[EK WAFFLR]

Shortest surströmming video I found. They ALL have *Vomit alert* in the title.

http://www.youtube.com/watch?v=-95PEeDdFGM

[Cain]

The herring are caught in April and May, when they are in prime condition and just about to spawn. Prior to spawning, the herring have not fattened. They are then put into a strong brine for about 20 hours which draws out the blood, the heads are removed and they are gutted and put into a weaker brine solution. The barrels are then placed in a temperature controlled room kept at 15 to 20 degrees Celsius. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.[6]

The fermentation of the fish depends on a lactic acid enzyme in the spine that is activated if the conditions are right (temperature and brine concentration). The low temperatures in Northern Sweden is one of the parameters that affects the character of the final product.
Fermentation continues in the can which causes the can to bulge noticeably. Prior to modern canning methods, surströmming was sold in wooden barrels, and was only consumed locally. As even the smallest one litre kegs could leak, surströmming was bought directly from the producers in small quantities for immediate consumption.[7]

Half a year to a year later gases have built up sufficiently for the once flat tops of the cylindrical tins to bulge into a more rounded shape. These unusual containers of surströmming can be found today in supermarkets all over Sweden. However, certain airlines have banned the tins on their flights, considering the pressurised containers to be potentially dangerous (see also below).[8] Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique odour: pungent (propionic acid), rotten-egg (hydrogen sulfide), rancid-butter (butyric acid), and vinegary (acetic acid)

[Cain]

And it's still better than Hakarl.  Fucking Icelanders...can't be trusted to do anything right.