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My latest food challenge - lutefisk!
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Hi Kari,
Do not recall ever hearing the word “kavring”. However, a frequent (and I think favorite) meal for my Grandfather was a slice of “old” bread – which was (of course) layered with butter – which was then saturated with milk which had been warmed up – not hot – just warm. Never saw the coffee version of this, but sounds similar. ‘Twas another thing that I never found appealing.
There is a series that runs on the PBS affiliate here called “New Scandinavian Cooking”. Most frequently aired here in this market is -- TV chef Andreas Vierstad, -- he’s the Norwegian representative to that program series -- both entertaining, and informative. And true to tradition – he is a BIG BUTTER user!
A recent segment featured the wild sheep population on an island located off Norway’s shore. An annual round up those sheep is conducted for the purpose of maintaining the herd population levels at numbers that are sustainable on the island. And then of course, the program showed some versions of preparing the sheep that had been culled. Wha-la, -- versions of preparing wild Mutton! I don’t recall him applying such a term Kjoett – but??
Another of his programs – which I can recall only vaguely -- was in the far north, featuring the indigenous natives of that area. Reindeer seemed to be an important component of their diet.
I would have no doubt that any Klubb that may have been left over was somehow re-warmed another day. Probably refried in butter.
They did NOT waste anything.
Cheers,
Gayle
Do not recall ever hearing the word “kavring”. However, a frequent (and I think favorite) meal for my Grandfather was a slice of “old” bread – which was (of course) layered with butter – which was then saturated with milk which had been warmed up – not hot – just warm. Never saw the coffee version of this, but sounds similar. ‘Twas another thing that I never found appealing.
There is a series that runs on the PBS affiliate here called “New Scandinavian Cooking”. Most frequently aired here in this market is -- TV chef Andreas Vierstad, -- he’s the Norwegian representative to that program series -- both entertaining, and informative. And true to tradition – he is a BIG BUTTER user!
A recent segment featured the wild sheep population on an island located off Norway’s shore. An annual round up those sheep is conducted for the purpose of maintaining the herd population levels at numbers that are sustainable on the island. And then of course, the program showed some versions of preparing the sheep that had been culled. Wha-la, -- versions of preparing wild Mutton! I don’t recall him applying such a term Kjoett – but??
Another of his programs – which I can recall only vaguely -- was in the far north, featuring the indigenous natives of that area. Reindeer seemed to be an important component of their diet.
Incidentally, my mother also used to put butter and syrup on raspeballer left overs :).
I would have no doubt that any Klubb that may have been left over was somehow re-warmed another day. Probably refried in butter.
They did NOT waste anything.Cheers,
Gayle
Oh Gayle, the kroppkakor were fried in butter the FIRST day! After the dumplings were cooked they were cut in half and fried. The milk was then added to the leavings in the frying pan to make the gravy. All this talk about Scandinavian food had me so hungry I made a rice pudding yesterday. So good!
kathy
http://shine.yahoo.com/channel/health/t ... d-2607925/
Hi Gayle,
Yep, when she didn't have "kavring" in the pantry, my mother used "old bread" for the warm coffee soaking :). Now that I think of it, that must be when I developed my coffee addiction, as I can remember eating this while very young. As much as I know I'm highly reactive to coffee (MRT), and quit drinking it for the first time in my life at the end of 2010, it is simply irresistible, so I have a sip here and there. It simply HAS TO come back into my diet at some point in time!!!
I'm familiar with the Norwegian "TV Chef" - I believe he wrote a cookbook called "Kitchen of Light", which someone once gave me as a present; but I no longer have it (several moves later). Anyhow, I love the natural settings for his cook-outs - nothing beats nature IMO.
Above is a URL to something I came across on the internet today - quite interesting, and much more in line with the way I eat these days:).
Love,
Kari
P.S. Kjoett is simply the Norwegian generic word for meat - so it pertains to any type of meat.
Hi Gayle,
Yep, when she didn't have "kavring" in the pantry, my mother used "old bread" for the warm coffee soaking :). Now that I think of it, that must be when I developed my coffee addiction, as I can remember eating this while very young. As much as I know I'm highly reactive to coffee (MRT), and quit drinking it for the first time in my life at the end of 2010, it is simply irresistible, so I have a sip here and there. It simply HAS TO come back into my diet at some point in time!!!
I'm familiar with the Norwegian "TV Chef" - I believe he wrote a cookbook called "Kitchen of Light", which someone once gave me as a present; but I no longer have it (several moves later). Anyhow, I love the natural settings for his cook-outs - nothing beats nature IMO.
Above is a URL to something I came across on the internet today - quite interesting, and much more in line with the way I eat these days:).
Love,
Kari
P.S. Kjoett is simply the Norwegian generic word for meat - so it pertains to any type of meat.
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
