Iâd rather eat a nice fresh cooked egg. I seen a documentary where this 1000 year egg was presented. You know fresh âŠlike a raw herring. HahaâŠ
1 Like
I can only come up with 3 dishes from Sweden.
⹠SmörgÄstÄrta (sandwich cake) (not to be confused with smörgÄsbord that is a buffet)
⹠Surströmming (fermented baltic herring) (a dish from the northern parts of Sweden).
Do I have to say more 
âą My favorite metal at IKEA; Swedish meatballs with sauce and potatoes 
(I also have an fun story involved with the funder Ingvar Kamprad in his younger days)
âą As an bonus:
A fun fact; we have an McDonaldâs in Sweden with a ski through called McSki (I think it is the only one in the world 
)
2 Likes
Well I like herring and I also like an alcoholic beverage sometimes. Is it tasting like alcohol?
So would I, @Gysbert. It still have its relevance though. It tastes marvellous in a rice soup with sliced Chinese sweet red sausages.
I donât know. I can confess that I only eat meals with potatoes.
My father on the other hand loves surströmming. He also eats it the proper way to.
I think brÀnnvin (there were diffrent transaktions to this, schnapps is the more correct one) can make it go down.
The oversimpilified short story of surströmming: it was made by accident. Fish in a barrel onboard a ship, met some Finns, sold it to them, they liked it and wanted more.
1 Like
Oh my God! Finnish cuisine 
Speaking of wives, my wife is British, and my world of food also expanded. She makes me eat the most horrible things 
, like full English Breakfast, Shepard pies, branston pickle, treacle tart with golden syrup, egg-fish pie, bubble and squeak, etc. Horrible!
1 Like
I was at the local viking market. Was pretty fun to watch them prepare pig on a skewer over open fire pit. They also prepared some haggish 
The smell when you open the can is literally mind-blowing.
Once you have overcome the smell, the fish tastes very salty and somehow the taste is reminiscent of an old Camenbert. If you eat it with sour cream, it softens the taste a little and if you tip an aquavit afterwards then it works. 
It tastes even better after half a bottle of Aquavit. 
3 Likes
As Iâve mentioned earlier in this thread I tasted Haggis in Scotland. Believe me, it is really good when prepared with scotch whisky. But the dish is the ultimate humiliation of the poor sheep. You slaughter it, take out its heart, lungs, and liver, mince it all together, put it back in its own stomach and cook it. That is cruel!
Well, presented soups in my post are considered staple everyday food. Just need a three hours long time to stand in kitchen and one pot can feed you for a couple days.
Oh, come oooon. Thereâs âbacon in chocolateâ you have there.
We do have âChocolate saloâ. Started as cultural joke, but some people took the challenge. Currently served as specialty food/confectionary by some restaurants in small quantities .
Iâve came up with one stew and currently canât stick it a name. Working title âthick stewâ. Or âForest crocpotâ, because latter one saved our camping once.
Recipe: Ingredients for 2L cauldron - beef ~300g, mushrooms (tested with Field a.k.a. Meadow mushrooms) ~200~300g, potato (one fist), beans (my choice is 0.5L supermarket glass can, in tomato paste or else I have to pre-cook beans), tomato (1-1.5 fist), onion (around 1 big), bell pepper (2-3), 1 boullion (stock) cube, soy sauce, some tasty grass, some tasty powders and other condiments. Optional: tested with beetroot, cabbage.
Utencils: cauldron or pot that can withstand prolonged stewing process (I have old yet gold alluminium alloy one). Tasting spoon, stirring spoon/spatula. Optional: skillet.
Optimized for 2L cauldron, but may be proportionally expanded.
Onions, tomato and bell pepper are sliced and diced into small fractions and thown into pot to fill 1/3 to 3/7 of volume and heated. In the meantimeâŠ
âŠwith skillet: meat (tested with beef) diced or âpotato friesâ size sliced and mushroom with a bit larger cuts dumped on skillet with few drops of oil. Fry while stirring until beef start change color from red to grayish and when mushrooms squeezed itâs âsoupâ to flood skillet. Then throw contents into cauldron. By the time vegetables there should start âmeltingâ. Total content volume should fill no less than half. This is about time to throw in the cube.
âŠwithout skillet: same meat and 'shrooms are just dropped into heated vegetables. This way it will take much longer time, because meat and 'shrooms wasnât precooked.
Put lid on and now we start slicing potato (mandatory) and other options if present (â2nd roundâ). (or you may opt to cut stuff beforehand and just wait for right moment). Should take around 20 min on medium-slow heating and totally melt away initial vegetables into juice and 'shrooms should shrink to their âcookedâ size.
About that time throw in â2nd Roundâ into cauldron. Total volume may exceed 3/4 of pot. Close it. Wait until potato is softened and is about to crumble, donât forget occasional stirring.
Then the â3rd roundâ is starting from tasting for salt, then adding beans (just dump can contents into cauldron) - itâs brining may add some saltiness. Stir it wholly. Then taste for salt again - now is the final opportunity to fix the taste - add some tasty grass and powders to your liking. If still not enough saltiness - add a spoonful of soy sauce. Close the lid for about ten minutes, until most of the stew have more homohenous texture after adding beans and condiments.
Blow the fire, let it âripenâ for about 10-15 minutes - stew will absorb condiments fully after hours, serving it right from stove may appear either âtoo blandâ or âtoo spicedâ, depending on what you added.
Stuffâs filling and even fattening. Iâve gained 5+kg just because Iâve been feeding on this 2L cauldron alone for about three days.
2 Likes
yummy, just yummy. I think Gordon Ramsey would enjoy talking about some of this food with you guys
I just feel that my food is much more boring then yours
One food that I enjoy is Àlg kalops (Swedish beef stew made out of moose) that my mother makes. Eats with cooked potatoes. (Both my parents hunts)
3 Likes
That looks really tasty. Yummy
1 Like
Good looking one.
Oh, right, carrots! Next time Iâll try to add carrots!