The Great Surströmming Debate (and a Soup That Might Work)
Description
Summary
We play Delicious or Disaster, drafting three ingredients from a list built to break spirits: surströmming, century eggs, Marmite, chicken livers, frog legs, black-pit olives, artichokes, mushrooms, and lima beans. Ian aims for a hearty stew with frog legs, mushrooms, and chicken liver (bartering for potatoes). Justin builds a “strong but balanced” plate with artichokes, lima beans, and surströmming—and defends the infamous fish’s flavor over its smell. Points, pride, and palates are on the line.
Key Takeaways
Bold funk needs either equally bold foils or fatty carriers—bland sides rarely suffice
Texture management (bones, rubberiness, grit) makes or breaks “weird” proteins
Barter mechanics and constraints can produce surprisingly logical dishes
Smell ≠ taste: some notorious foods are milder on palate than on nose
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