Home » Public Forums » GMCnet » Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food
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| Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292647 is a reply to message #292644] |
Mon, 21 December 2015 16:26   |
rcjordan
Messages: 1913
Registered: October 2012
Location: Elizabeth City, North Car...
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Two of my best friends are from Copenhagen. We used to travel together quite a bit and liked to try local foods. When they come to the US, they like to travel with me in the Carolinas and try 'country cookin' at places I know waaay off the tourist paths. I take them to places that serve stuff like collards & backbone. About 75% of the time, they cite some DE Christmas dish as tasting similar.
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76 Birchaven Coachmen Side Wet Bath
76 Eleganza
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| Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292649 is a reply to message #292644] |
Mon, 21 December 2015 16:29 |
jhbridges
Messages: 8412
Registered: May 2011
Location: Braselton ga
Karma: -74
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I'll pass on the lakfisk and lutefisk, Scandinavian bud from Minnesota had grandparents who were into them. I rank them right down there with nuc mam and chitlin's, yall can have my share. The rest looks at least edible and some of it looks tasty.
--johnny
Foolish Carriage, 76 26' Eleganza(?) with beaucoup mods and add - ons.
Braselton, Ga.
I forgive them all, save those who hurt the dogs. They must answer to me in hell
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| Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292677 is a reply to message #292657] |
Mon, 21 December 2015 17:34 |
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mark grady
Messages: 70
Registered: November 2015
Location: northern Indiana
Karma: 0
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Having traveled and worked in the Dakotas and Minneapolis for many years,
I've had some of these dishes. Lutefisk always chokes me up.
My family went to Spain this fall for a wedding. We have a software
development company we work with in Madrid. First, let me tell you that a
Spanish wedding is beyond your comprehension.
Secondly, I ordered a 'ham salad' for lunch one day. I can't find the
picture right now, but it was a juvenile pig cut up on a plate with some
lettuce and tomato. The pig's eyes and jaw (with teeth) were looking back
at me.
The rest of the meals on the trip were less 'exciting', but there was a lot
of acorn fattened Jamón.
Mark
'77 + '78 Kingsley
On Mon, Dec 21, 2015 at 5:56 PM, Emery Stora wrote:
> So, do they have possum in Denmark?
>
> Emery Stora
>
>> On Dec 21, 2015, at 3:26 PM, RC Jordan wrote:
>>
>> Two of my best friends are from Copenhagen. We used to travel together
> quite a bit and liked to try local foods. When they come to the US, they
> like
>> to travel with me in the Carolinas and try 'country cookin' at places I
> know waaay off the tourist paths. I take them to places that serve stuff
> like
>> collards & backbone. About 75% of the time, they cite some DE Christmas
> dish as tasting similar.
>> --
>> 77 Royale Coachmen Side Dry Bath
>> 76 Birchaven Coachmen Side Wet Bath
>> Elizabeth City, NC
>>
>>
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| Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292683 is a reply to message #292644] |
Mon, 21 December 2015 18:18 |
jhbridges
Messages: 8412
Registered: May 2011
Location: Braselton ga
Karma: -74
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Actually, after I asked Great Uncle Ray what Great Aunt Marie (Both Arcadians of many generations) put in the gumbo and he said "What goes slow by the back porch" I've taken the 'don't ask, don't tell' approach to strange cuisine. Every once in a while (I've listed them above) I get a ringer, but usually it's pretty good.
--johnny
Foolish Carriage, 76 26' Eleganza(?) with beaucoup mods and add - ons.
Braselton, Ga.
I forgive them all, save those who hurt the dogs. They must answer to me in hell
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| Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292687 is a reply to message #292644] |
Mon, 21 December 2015 19:02 |
rcjordan
Messages: 1913
Registered: October 2012
Location: Elizabeth City, North Car...
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Heathen western Carolinians probably still eat possum. After all, they ruin NC BBQ (pulled pork) with tomato-based BBQ sauce. We Coastals tend to prefer soft-shelled crabs, oysters, scallops, shrimp, and the occasional serving of frog legs. ...Though I DO know a few who will eat big alligator snapping turtles.
BTW, I had fried alligator chunks while out with the Galbavys just before the Wekiwa no-host rally. This is the second or third time I've tried them ...no taste other than the batter. I'm giving up on them.
SOLD 77 Royale Coachmen Side Dry Bath
76 Birchaven Coachmen Side Wet Bath
76 Eleganza
Elizabeth City, NC
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| Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292689 is a reply to message #292644] |
Mon, 21 December 2015 19:55 |
jhbridges
Messages: 8412
Registered: May 2011
Location: Braselton ga
Karma: -74
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All the Western NCians I've run up on are reworked Yankees who eat quiche and pate and hang out at the guy's Big House out by Asheville. Depressing. The chicken you got at Wekiwa was basted in beer and butter. The sauce - if you had any - was probably tomato based, it was commercial. I may make some next year and freeze it and bring it down. Red, but no ketchup dies in making it. A bud used to do pork loin with a sauce of equal parts of horseradish mustard and crushed pineapple on it for the last thirty minutes or so - surprisingly good.
Almost Famous poultry BBQ sauce:
6 bottles Heinz chili sauce
3 medium lemons
1 whole Vidalia
~~1/4 cup water
i small bottle Tabasco
1 small jar French's mustard
Refill the mustard jar with molasses
Garlic powder or three cloves garlic
Salt
Pepper
Spices
chop the onion and simmer it in a couple spoons of oil in a large pot. Cook it till it's pretty much caramelized. Add the chili sauce and use the water to wash the dregs of the sauce out of the bottles. Add the mustard and molasses and Tabasco. Halve the lemons, squeeze them into the sauce, the throw the peels and pulp in too. Start the chickens over charcoal. Stir the sauce and simmer gently for an hour and a half while the chickens cook. Half an hour before the chickens are done, toss in the garlic to your taste, salt and pepper to taste, and whatever spices you like on your chicken. mix it well, cover and turn the heat off and let it fester for the last half hour of chicken cooking. Take the birds off the cooker and dip them in the sauce, then put them on a platter or in a large bowl to serve. Pull the lemons out of the sauce, squeeze the sauce out of them, and toss them. The sauce keeps for several weeks in the icebox in a covered container. It freezes well and lasts pretty much indefinitely if it's covered.
--johnny
Foolish Carriage, 76 26' Eleganza(?) with beaucoup mods and add - ons.
Braselton, Ga.
I forgive them all, save those who hurt the dogs. They must answer to me in hell
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| Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292691 is a reply to message #292677] |
Mon, 21 December 2015 20:23 |
k2gkk
Messages: 4452
Registered: November 2009
Karma: -8
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Isn't lutefisk something Swedes traditionally eat on New Year's Eve?
That way, the new year simply has to be better than the old one!
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> Date: Mon, 21 Dec 2015 18:34:19 -0500
> From: mgrady@amishbell.com
> To: gmclist@list.gmcnet.org
> Subject: Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food
>
> Having traveled and worked in the Dakotas and Minneapolis for many years,
> I've had some of these dishes. Lutefisk always chokes me up.
>
> My family went to Spain this fall for a wedding. We have a software
> development company we work with in Madrid. First, let me tell you that a
> Spanish wedding is beyond your comprehension.
>
> Secondly, I ordered a 'ham salad' for lunch one day. I can't find the
> picture right now, but it was a juvenile pig cut up on a plate with some
> lettuce and tomato. The pig's eyes and jaw (with teeth) were looking back
> at me.
>
> The rest of the meals on the trip were less 'exciting', but there was a lot
> of acorn fattened Jamón.
>
> Mark
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| Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292710 is a reply to message #292690] |
Tue, 22 December 2015 07:16 |
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Matt Colie
Messages: 8547
Registered: March 2007
Location: S.E. Michigan
Karma: 7
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Senior Member |
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While I have been know to try new things, some things don't need trying. I once lived in a small apartment house and one of the downstairs tenants used to cook chitlins (sp?). When they did, there was no doubt in your mind what was cooking. In later years I knew the same when we were doing limit testing on Thermasan. I personally believe that there is a good reason to have your nose right over your mouth.
Matt
Matt & Mary Colie - Chaumière -'73 Glacier 23 - Members GMCMI, GMCGL, GMCES
Electronically Controlled Quiet Engine Cooling Fan with OE Rear Drum Brakes with Applied Control Arms
SE Michigan - Near DTW - Twixt A2 and Detroit
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