Quote:
Originally Posted by Ea
Ah, that's why it's called 'skipper-labskovs' in Danish. I've sometimes wondered why.
|
Apparently 'labskaus' was first mentioned sometime around 1700 - it was 'created' by shipscooks with what they had on board, i.e. pickled meatsand other stuff that could last. The name seems to originate in the english language from 'lobscouse'. Which I checked and was translated as 'meal for tough men'. Having seen the dish, one can relate to the name. People from the south often called this dish a 'test' that can only be braved by closing the eyes and thinking of the fatherland
. But serious, although it looks rather vile, it is very yum. And in eating and later making it myself for the last decades I have never met anyone who didn't like it (once they closed their eyes and thought of the fatherland.
And yes, cooler weather is still some months away.
