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| Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292912 is a reply to message #292907] |
Fri, 25 December 2015 09:32   |
k2gkk
Messages: 4452
Registered: November 2009
Karma: -8
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Senior Member |
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Most looks pretty good to me. Not sure about Pinnekjøtt, though.
The first plate (fourth picture) is also a bit of a mystery.
Some descriptions might be helpful.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
~~ ~ D C "Mac" Macdonald ~ ~~
~ ~ Amateur Radio - K2GKK ~ ~
~ ~ Since 30 November '53 ~ ~
~ ~ USAF and FAA, Retired ~ ~
~ Member GMCMI and Classics ~
~ ~ ~ Oklahoma City, OK ~ ~ ~
~~ ~ ~ "The Money Pit" ~ ~ ~~
~ ~ ~ ~ TZE166V101966 ~ ~ ~ ~
~ ~ ~ '76 ex-Palm Beach ~ ~ ~
~~ k2gkk + hotmail dot com ~~
~ www.gmcmhphotos.com/okclb ~
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
______________
|[ ]~~~[][ ][]\
"--OO--[]---O-"
> Date: Fri, 25 Dec 2015 03:21:18 -0700
> To: gmclist@list.gmcnet.org
> From: bimet@online.no
> Subject: Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food
>
> Here we go, our Christmas dinner is on the 24th, today we will have a good brunch.
>
> First the Ribbe with meatballs, sausages, apples and so on, yes it is well done on the top that is to get a good crust on the Ribbe
> http://s1126.photobucket.com/user/Espen_Heitmann/media/Div/IMG_2155_zpserfyhm6i.jpg.html
>
> Then we have the Pinnekjøtt,first cooked then grilled
> http://s1126.photobucket.com/user/Espen_Heitmann/media/Div/IMG_2157_zpsnvjdml7b.jpg.html
>
> The extra's
> http://s1126.photobucket.com/user/Espen_Heitmann/media/Div/IMG_2159_zpsbbxhob2h.jpg.html
>
> And the first plate will look like this
> http://s1126.photobucket.com/user/Espen_Heitmann/media/Div/IMG_2160_zpsscyfheq5.jpg.html
> --
> 1973 26'-3 # 1460 Parrot green Seqouia Known as the Big Mean Green Machine,
> And just sold my 1973 26'-2 # 581 White Canyon lands under the name Dobbelt trøbbel
> in Norway
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| Re: [GMCnet] Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292922 is a reply to message #292912] |
Fri, 25 December 2015 13:54 |
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Loffen
Messages: 1087
Registered: August 2013
Location: Norway
Karma: 1
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Senior Member |
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Pinnekjøtt is dried and salted ribs of lamb, it can also be smoked during the drying process, so before you can cook it it will need 24-48 hours in water, then it is steamed on sticks made of birch (Pinne-stick)for several hours and then 1/2 in the oven, it is pretty salt and has a very strong flavor.
On the plate you have Pinnekjøtt, potatoes, carrots, brown sauce,cranberry jam, rutabaga (Close to this receipt http://www.epicurious.com/recipes/food/views/rutabaga-and-carrot-puree-104253 )red cabbage and sour cabbage ( close to German sauerkraut )
1973 23' # 1848 Sky Blue Glacier called Baby Blue and a 1973 26'-3 # 1460 Parrot green Seqouia Known as the Big Green,
And sold my 1973 26'-2 # 581 White Canyon lands under the name Dobbelt trøbbel
in Norway
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