Restoring a VT50 (VT52 actually) .

s?ndag 24 december 2017 skrev Chuck Guzis via cctalk <cctalk at classiccmp.org Unfortunately I am not having any lutfisk this year. The rest of the family is not very fond of it. I like it with white sause, mustard and green peas. In Sweden lutfisk is usually made from dried l?nga (ling?). Never had the pleassure of having a selenium rectifier fail so I can't compare. My personal view is that the smell of cooking lutfisk is not that bad. The rest of the family disagree.. Surstr?mming is a whole different matter in terms of smell. As far as I understand this is a summer thing. Nothing you have for christmas. One need some heat to make it ferment I guess. I have tested it once back when in university, in the summertime on a small island in the archipelego. The guy that oppened the can did so on the other end of the island. My remebrance was that it was ok with onion and potato in a bread. But there were plenty of alcohol involved so the memories are a bit fuzzy... /Mattis