[Anyone eaten in Norway lately?]

I've had whale 3 times, and the air-dried, somewhat smoked whale I had in Norway was reminiscent of prosciutto. Probably not the best way to understand the quality of the meat, but it was tasty.

I had slices of fresh whale meat and blubber simmered in a broth in Japan. Delicate, but for me not worth killing a magnificent animal to eat.

I agree that restaurants in Norway, as well as the rest of the Nordic countries, are super expensive for their gastronomic proposition. I wish more Nordic chefs would stop importing tired Continental ingredients and culinary ideas strike out on their own. I'd love to see a professional chef doing something with  wild foods from the forests.

I did find unique meals in the country by semiprofessional cooks. One of the best meals I had was in a farmhouse in Finland, outside Mikkeli. There was a wild nettle flan with an Arctic bird called kiiruna, and an intriguing custard made by gently heating the first milk given by a neighbor's cow that had just calved. I also had an amazing dinner on Lake Inari, by a woman who had learned to cook in France but serves foods hunted or foraged from the forest. We stayed in her cottage by the lake.

And don't get me started on Sweden 

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Hi

I think that Norwegan restaurants will cook food from their ovn country, when they

are thierd to use "olive and sun dried tomatoes".

Im my restaurant i use ongly Norwegian ingrediens. and the chefs bring plants, and herbs from the forrest back to the chitchen. We are now preserving food like chefs did 50 years ago. We are having great fun doing this. And we are proud to

bring back old tradison, and use ingredians /meat / ore spesial made products form local farms.

We are also using mostly organic ingridiens.

I thing this is the future.

Hanne

[Cookie filling]

I'm wanting to make a linzer type cookie, only with something other than the usual fruit/jam type filling. Anybody have any unusual sorts of fillings for cookies on hand? Something other than fruit? Or chocolate?

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I tasted a cookie in Italy, on slow fish festival. Called La sfratta.From Toscana.

it was a cake filled with chruced walnuts, honny, lemon, muscat, sugar,

(italien: Noci, miele, buccia dàrancia e cannella, farina, zucchero, vino bianco e olio)

I think the cake was made of, flower, olive oil, vhite vine

I always rost/( heat in oven) nuts before i use them in cakes.

[Help me with my creme fraiche]

I need to make an menu item out of creme fraiche, as I have about 4 kilos thats just sitting there. I was thinking a soup with morels and some stock, a whipped creme of some sortd and and and....please give me some good ideas.