- Thread starter
- #1,441
Njaco
The Pop-Tart Whisperer
:shakehead:
:finger down throat:
:rubbing eyeballs on tree bark to get the image outta my head:
...and All is alright with the World.
- Thread starter Njaco
- Start date
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:shakehead:
:finger down throat:
:rubbing eyeballs on tree bark to get the image outta my head:
I'm all for exotic foods and all, but that is just gross. I have never understood the point of eating it, at least not in the modern world.
Lucky13
Forum Mascot
Bucksnort101
1st Lieutenant
Readie
Chief Master Sergeant
Only if you use turkeybacon
Bucksnort101
1st Lieutenant
Only if you use turkeybacon
Then dip the whole dang works in spicy mustard. That should cover the taste/smell?
Readie
Chief Master Sergeant
No no no... I wouldn't waste precious yellow mustard on that **** Buck
Readie
Chief Master Sergeant
Now I have a confession to make... as you know I am rather fond of strong English yellow mustard.
I decided that mustard as a side relish with a fruit de mer would be an idea
All I will say is that mustard does not improve Oysters....
Confession over... lets get back to that lovely bacon
I decided that mustard as a side relish with a fruit de mer would be an idea
All I will say is that mustard does not improve Oysters....
Confession over... lets get back to that lovely bacon
Lucky13
Forum Mascot
Isn't turkeybacon comparable to alcohol free beer...? *shiver*
- Thread starter
- #1,450
Njaco
The Pop-Tart Whisperer
Readie, that dish needs no condiments...except maybe melted butter and lemon juice. OMG is that appetizing!!!
Matt308
Glock Perfection
You put ****ing mustard on a seafood platter? You fooking git!!!
Matt308
Glock Perfection
...err I mean... what a waste of well earned money.
How about a nice Camembert cheese with some of your lurvely strong English mustard, mate. Or a nice glass of Louis XIII Remy Martin with a shot of Moose-Tard. Or an obvisously bold tasting rainbow trout, lightly steamed, and smothered on strongly bold mustard.
Can't you just be satisfied with a bold German sausage, hardy bread, a strong cheese and mustard? Must everything be covered in this flowery behemoth of a condiment?
How about a nice Camembert cheese with some of your lurvely strong English mustard, mate. Or a nice glass of Louis XIII Remy Martin with a shot of Moose-Tard. Or an obvisously bold tasting rainbow trout, lightly steamed, and smothered on strongly bold mustard.
Can't you just be satisfied with a bold German sausage, hardy bread, a strong cheese and mustard? Must everything be covered in this flowery behemoth of a condiment?
- Thread starter
- #1,455
Njaco
The Pop-Tart Whisperer
feck!
Readie
Chief Master Sergeant
'You put ****ing mustard on a seafood platter? You fooking git!!! '
The French waiter in the Cour Saleya muttered something VERY rude under his breath. He thought I was an American
The French waiter in the Cour Saleya muttered something VERY rude under his breath. He thought I was an American
Readie
Chief Master Sergeant
'Readie, that dish needs no condiments...except maybe melted butter and lemon juice. OMG is that appetizing!!! '
Najica, we often go to Nice and (apart rom the mustard incident) always enjoy a lovely fruit de mer. Its as good as the picture and tastes wonderful. If you tour Europe that is one place you really should visit.
Najica, we often go to Nice and (apart rom the mustard incident) always enjoy a lovely fruit de mer. Its as good as the picture and tastes wonderful. If you tour Europe that is one place you really should visit.
Lucky13
Forum Mascot
You haven't lived until you've tried....
Smörgåsbord and Julbord
A traditional Swedish smörgåsbord consists of both hot and cold dishes. Bread, butter, and cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold dishes), and round off with hot dishes. Dessert may or may not be included in a smörgåsbord.
Julbord
A special Swedish type of smörgåsbord is the julbord which is the standard Christmas dinner in Sweden. Julbord is a word consisting of the elements jul, meaning Yule (today synonymous with Christmas) and bord, literally table. The classic Swedish julbord is the highlight of Swedish cuisine, a traditional smörgåsbord starting with bread dipped in ham broth and continuing with a variety of fish (salmon, herring, whitefish and eel), ham, small meatballs, head cheese and sausages, potato, boiled or potato casserole, soft and crisp bread, butter and different cheeses, beetroot salad, cabbage (red, brown or green) and rice pudding and beverages.
As with the smörgåsbord, the traditional julbord is typically eaten in three courses. The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips.
The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (julskinka) with mustard. Other traditional cuts include homemade sausages, leverpastej and several types of brawn. It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft and crisp breads.
The third course would be warm dishes. Traditionally, the third course begins with soaking bread in the stock from the Christmas ham but this is rarely practised today. Warm dishes include Swedish meatballs (köttbullar), small fried hot dog sausages (prinskorv), roasted pork ribs (revbensspjäll), and warm potato casserole, matchstick potatoes layered with cream, onion and sprats called Janssons frestelse (literally "Jansson's Temptation").
Other dishes are pork sausages (fläskkorv), smoked pork and potato sausages (isterband), cabbage rolls (kåldolmar), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage.
Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato, thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner.Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder.photo Traditionally, an almond is hidden in the bowl of rice porridge and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes.
In Denmark a typical tradition resembling the Swedish "julbord" is "Julefrokost" ("Christmas lunch"), which involves a wellstocked Danish smörgåsbord with cold as well as hot dishes, and plenty of beer and schnapps. It is distinct from the Danish Christmas dinner which is served on December 24, and is served as a lunchtime meal, usually for family and friends on December 25 or 26. It is a tradition for most Danish workplaces to hold an annual Julefrokost some time during the months of November to January as well.
Smörgåsbord and Julbord
A traditional Swedish smörgåsbord consists of both hot and cold dishes. Bread, butter, and cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold dishes), and round off with hot dishes. Dessert may or may not be included in a smörgåsbord.
Julbord
A special Swedish type of smörgåsbord is the julbord which is the standard Christmas dinner in Sweden. Julbord is a word consisting of the elements jul, meaning Yule (today synonymous with Christmas) and bord, literally table. The classic Swedish julbord is the highlight of Swedish cuisine, a traditional smörgåsbord starting with bread dipped in ham broth and continuing with a variety of fish (salmon, herring, whitefish and eel), ham, small meatballs, head cheese and sausages, potato, boiled or potato casserole, soft and crisp bread, butter and different cheeses, beetroot salad, cabbage (red, brown or green) and rice pudding and beverages.
As with the smörgåsbord, the traditional julbord is typically eaten in three courses. The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips.
The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (julskinka) with mustard. Other traditional cuts include homemade sausages, leverpastej and several types of brawn. It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft and crisp breads.
The third course would be warm dishes. Traditionally, the third course begins with soaking bread in the stock from the Christmas ham but this is rarely practised today. Warm dishes include Swedish meatballs (köttbullar), small fried hot dog sausages (prinskorv), roasted pork ribs (revbensspjäll), and warm potato casserole, matchstick potatoes layered with cream, onion and sprats called Janssons frestelse (literally "Jansson's Temptation").
Other dishes are pork sausages (fläskkorv), smoked pork and potato sausages (isterband), cabbage rolls (kåldolmar), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage.
Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato, thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner.Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder.photo Traditionally, an almond is hidden in the bowl of rice porridge and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes.
In Denmark a typical tradition resembling the Swedish "julbord" is "Julefrokost" ("Christmas lunch"), which involves a wellstocked Danish smörgåsbord with cold as well as hot dishes, and plenty of beer and schnapps. It is distinct from the Danish Christmas dinner which is served on December 24, and is served as a lunchtime meal, usually for family and friends on December 25 or 26. It is a tradition for most Danish workplaces to hold an annual Julefrokost some time during the months of November to January as well.
Bucksnort101
1st Lieutenant
Lutefisk!!!!! I though only Minnesotan's still ate that stuff. I once went to a little shack out in the middle of nowhere Minnesota that processed and sold Lutefisk. Talk about a stink, stayed in my nostils for days.
Readie
Chief Master Sergeant
Pssst Buck... they are a funny lot in Scandinavia. Its the endless winter nights, gut melting coffee, antifreeze ( aka vodka) and the whiff of dried fish has driven them all bonkers.
Keep paddling mate....
Keep paddling mate....
