Recipes and Food

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Profile Gordon Lowe
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Message 1569575 - Posted: 9 Sep 2014, 10:57:03 UTC - in response to Message 1569570.  

I wonder if that's also made in America.

Yes:) In Wisconsin. Many Dutch and Swedish immigrants there.
We also call it Swiss cheese.
I'm eating it everyday:)

I guess you're familiar with Lutefisk? ~That's another scary item even Andrew Zimmern isn't fond of.

Of course:) But only on Christmas Eve.
It's not scary. Just tasteless.
But together with Allspice, also called Jamaica pepper and Béchamel sauce its quite nice


I dunno.... the process seemed scary to me, and the texture described was weird.
The mind is a weird and mysterious place
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Message 1569580 - Posted: 9 Sep 2014, 11:43:25 UTC - in response to Message 1569575.  
Last modified: 9 Sep 2014, 11:52:13 UTC

I wonder if that's also made in America.

Yes:) In Wisconsin. Many Dutch and Swedish immigrants there.
We also call it Swiss cheese.
I'm eating it everyday:)

I guess you're familiar with Lutefisk? ~That's another scary item even Andrew Zimmern isn't fond of.

Of course:) But only on Christmas Eve.
It's not scary. Just tasteless.
But together with Allspice, also called Jamaica pepper and Béchamel sauce its quite nice

I dunno.... the process seemed scary to me, and the texture described was weird.

Just saw it's sold in US:) Probably in Montana and Wisconsin.
And IKEA of course. Ready to just heat.
My mom once did the whole preparation from a dried fish.
Takes many Days and the smell is not nice. I can tell you that.

No I prefer normal cooked fish. Or pickled herring. Mandatory on a Smörgåsbord.

("Oh, lutefisk, Oh, lutefisk/How fragrant your aroma/Oh, lutefisk. Oh, lutefisk/You put me in a coma.")
More http://www.seattlepi.com/local/article/No-lye-Lutefisk-is-off-the-menu-this-Christmas-1074857.php
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Message 1570162 - Posted: 10 Sep 2014, 22:38:41 UTC
Last modified: 10 Sep 2014, 23:13:15 UTC

Recipe from "Aid for the housekeeping. For young women's" by Cajsa Warg in the 18th century


Crayfish sausages.

Parboil 60 crayfishes and clear all the meat with the fat from the midst, finely chop it and blend it with 2 eggs. Soak bread in milk, some crayfish butter (yellow creme inside the shell), parsley, pepper, a little mace, minced thyme, a little basil, salt and 3 raw eggs; blend it carefully and fill it in sheep intestines, but not quite full, for then they cracks when the filling swells. Tie both ends with a string. These sausages should be quite short. Then have them quite slowly cook in milk with a some butter, and when they are cooked, they be taken up and rubbed with some crayfish butter around.

Make paper boxes in the same size with the sausage, which also well lubricated with crayfish butter on the bottom and sides, then add the sausages therewithin and set the boxes on the grill over a slow fire.
Turn the sausages around to all to be evenly fried, then cut the string off and serve them on a napkin with their boxes.
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Message 1570608 - Posted: 11 Sep 2014, 19:17:04 UTC
Last modified: 11 Sep 2014, 19:18:55 UTC


A dish with pig legs, mustard and rotmos (Turnip mash. Tastes like sweet potatoes).
Owe Thörnqvist* Rotmos Rock from 1956
First Swedish song with the word rock? ..
http://www.youtube.com/watch?v=T4jMwdQoINQ
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Message 1570615 - Posted: 11 Sep 2014, 19:30:27 UTC - in response to Message 1528167.  

Do the name Pink Slime mean any thing?

Proof.
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Message 1570809 - Posted: 12 Sep 2014, 3:19:14 UTC - in response to Message 1570608.  


A dish with pig legs, mustard and rotmos (Turnip mash. Tastes like sweet potatoes).
Owe Thörnqvist* Rotmos Rock from 1956
First Swedish song with the word rock? ..
http://www.youtube.com/watch?v=T4jMwdQoINQ


Very colorful; not very appetizing though... :~0-
The mind is a weird and mysterious place
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Message 1570826 - Posted: 12 Sep 2014, 4:53:10 UTC - in response to Message 1570809.  


A dish with pig legs, mustard and rotmos (Turnip mash. Tastes like sweet potatoes).
Owe Thörnqvist* Rotmos Rock from 1956
First Swedish song with the word rock? ..
http://www.youtube.com/watch?v=T4jMwdQoINQ


Very colorful; not very appetizing though... :~0-


I don't know. I looks pretty good to me.
~Sue~

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Message 1570831 - Posted: 12 Sep 2014, 5:11:25 UTC - in response to Message 1570826.  


A dish with pig legs, mustard and rotmos (Turnip mash. Tastes like sweet potatoes).
Owe Thörnqvist* Rotmos Rock from 1956
First Swedish song with the word rock? ..
http://www.youtube.com/watch?v=T4jMwdQoINQ


Very colorful; not very appetizing though... :~0-


I don't know. I looks pretty good to me.

I'd try it, the turnip mash looks interesting, as it looks similar to mashed rutabagas.

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's
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Message 1570895 - Posted: 12 Sep 2014, 10:29:21 UTC - in response to Message 1570831.  
Last modified: 12 Sep 2014, 10:37:01 UTC


A dish with pig legs, mustard and rotmos (Turnip mash. Tastes like sweet potatoes).
Owe Thörnqvist* Rotmos Rock from 1956
First Swedish song with the word rock? ..
http://www.youtube.com/watch?v=T4jMwdQoINQ


Very colorful; not very appetizing though... :~0-


I don't know. I looks pretty good to me.

I'd try it, the turnip mash looks interesting, as it looks similar to mashed rutabagas.

Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham hock or a pot roast.
http://en.wikipedia.org/wiki/Ham_hock
Try it with some mustard as well. Yummie.
Its very healthy and CHEAP.
The rutabaga, swede (from Swedish turnip ('kålrot' not 'rova')
http://en.wikipedia.org/wiki/Rutabaga
It's a small World:)
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Message 1570988 - Posted: 12 Sep 2014, 15:04:42 UTC

To day I will have Chicken Nuggets:)
Not the McDonalds version
Here is the real thing.
Make a tomato sauce from crushed tomatoes, garlic and a hot sweet chili sauce
Serve the nuggets and the sauce with basmati from India or jasmin rice from Thailand.
Do not use Uncle Bens rice.
European rice works fine.
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Message 1571009 - Posted: 12 Sep 2014, 16:08:30 UTC
Last modified: 12 Sep 2014, 16:09:39 UTC

Catch up post re the cheese discussion...

Not too keen on cheese that bounces :/ but then I've never tried killing it first under the grill before eating it... so maybe I should, before insulting it any further... :)
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Message 1571016 - Posted: 12 Sep 2014, 16:34:15 UTC - in response to Message 1571009.  

Catch up post re the cheese discussion...

Not too keen on cheese that bounces :/ but then I've never tried killing it first under the grill before eating it... so maybe I should, before insulting it any further... :)


http://www.youtube.com/watch?v=buANhvlnHjM
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Message 1571023 - Posted: 12 Sep 2014, 16:42:48 UTC

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Message 1572847 - Posted: 16 Sep 2014, 20:20:10 UTC

I found this on Facebook, thought someone or someones here might want to try this on for size...


Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's
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Message 1572897 - Posted: 16 Sep 2014, 21:16:51 UTC
Last modified: 16 Sep 2014, 21:36:38 UTC

Here is a tip to prepare your dinner if you are in a hurry.

Put one of these in your SETI crunching computer near your CPU or GPU before you leave for work.
When back home. Serve.

Enjoy:) Courtesy of Pelle from Cafe Bärs.

Zoom314
Your Bacon & Onion Foil Packet Potatoes looks good.
Miss some herbs in it. Thyme?
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Message 1572935 - Posted: 16 Sep 2014, 21:36:26 UTC

Been pan frying that for over 40yrs. Great with either raw or leftover potatoes.
Four slices of bacon is enough, but I would use a large onion. No soupmix required, just some paprica.
Pluto will always be a planet to me.

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Message 1574305 - Posted: 19 Sep 2014, 14:43:06 UTC
Last modified: 19 Sep 2014, 14:48:30 UTC

Dinner time soon:)

One of my absolute favorite dish is блины (Pancakes) with sour cream, caviar and chopped onion. 'Blinier' in Swedish.
Since Russian caviar Beluga is VERY expensive we have an alternative.
We use salt-cured roe from a fish called Vendace (Siklöja)

http://aboutqualityfoods.blogspot.se/2007/11/vendace-roe-from-northern-sweden-kalix.html
http://en.wikipedia.org/wiki/Kalix_L%C3%B6jrom
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Message 1574408 - Posted: 19 Sep 2014, 16:52:41 UTC - in response to Message 1574305.  

Dinner time soon:)

One of my absolute favorite dish is блины (Pancakes) with sour cream, caviar and chopped onion. 'Blinier' in Swedish.
Since Russian caviar Beluga is VERY expensive we have an alternative.
We use salt-cured roe from a fish called Vendace (Siklöja)

http://aboutqualityfoods.blogspot.se/2007/11/vendace-roe-from-northern-sweden-kalix.html
http://en.wikipedia.org/wiki/Kalix_L%C3%B6jrom



I've never tried caviar, but I have heard that the Beluga is the Cadillac of fish eggs. I don't even know if you can buy it here in Kentucky. I have no idea what sort of caviar is available in the grocery here.

The Vendace Roe recipe description in the Quality Foods blog sounds quite good, indeed. :~)
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Message 1574441 - Posted: 19 Sep 2014, 18:03:40 UTC - in response to Message 1574408.  
Last modified: 19 Sep 2014, 18:05:19 UTC

Dinner time soon:)
One of my absolute favorite dish is блины (Pancakes) with sour cream, caviar and chopped onion. 'Blinier' in Swedish.
Since Russian caviar Beluga is VERY expensive we have an alternative.
We use salt-cured roe from a fish called Vendace (Siklöja)
http://aboutqualityfoods.blogspot.se/2007/11/vendace-roe-from-northern-sweden-kalix.html
http://en.wikipedia.org/wiki/Kalix_L%C3%B6jrom

I've never tried caviar, but I have heard that the Beluga is the Cadillac of fish eggs. I don't even know if you can buy it here in Kentucky. I have no idea what sort of caviar is available in the grocery here.
The Vendace Roe recipe description in the Quality Foods blog sounds quite good, indeed. :~)

'Beluga is the Cadillac of fish eggs' is an understatement. More like Rolls Royce or Ferrari.
Malossol (lightly salted) Beluga is the finest, and the most expensive.

From April 2007 Beluga sturgeon caviar or Beluga sturgeon meat is prohibited for trade in USA and EU. There are however cultivated sturgeons in Spain that you can buy.
Here is a more 'cheap' variant from our country.
Vendace roe — the Nordic "golden caviar" Löjrom

http://www.dlc.fi/~marian1/gourmet/vendace.htm

In US:) Not the same fish in the Great Lakes but the roe tastes the same but with different texture. Its exported to Scandinavia en masse.
http://www.greatlakesgold.us/products-page/caviar/herring-roecaviar/
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Message 1574501 - Posted: 19 Sep 2014, 19:20:49 UTC

The fictional detective Nero Wolfe (numerous books from the 1930s to 70s) liked shad roe caviar. But he liked a lot of things I find disgusting.
David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

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