Erik Mattheis wrote: > Yes, Minnesotan wine stewards always recommend it as a sublime > compliment to a steaming plate of lutefisk: > <http://www.davethefox.com/words/0112lutefisk.htm> Lest we forget the numminess of booya cooked in 50 gallon kettles. http://www.startribune.com/stories/804/34890.html