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  1. A general recommendation for people who want good swedish food but at a lower price is to use the much lower lunch prices look for food called husmanskost. The food is also more likely to be close to what a normal swede would call swedish food than the fancier (although very good) meals at Michelin starred restaurants. I do agree with Ericthered, Summer is not a good time for visiting nice restaurants in Stockholm.
  2. Make sure to visit the Riga Central Market, they had a good selection of breads last time (which was years ago) I was there.
  3. Generally there are no good farmers markets in Stockholm. Östermalms saluhall is good but expensive. Hötorgshallen and Hötorget which is located at the intersection of Sveavägen and Kungsgatan have more reasonable prices though some things are outrageously expensive still. Outside on the square you can buy fruit and veggies and through the entrance to the right of the cinema entrance is Hötorgshallen. Don't go on a Sunday. If they are buying fish I'd recommend going into one of the larger supermarkets. They tend to use fresh fish (and smoked fish) as one of the products to get customers to the
  4. Thanks for the tips, if I really get a craving maybey I'll have to settle for intensly flavoured and use less, the recipe using seems interesting, going to try that.
  5. Does anyone have any recipe of something that tastes like real Bearnaise but with less/no butter? I really like Bearnaise sauce and steak but I am aiming to loose a few kgs and therefore sauces with a bunch of butter/eggyolks or lots of cream etc will have to go for a while. If no one has any I guess I'll just have to experiment a bit.
  6. I used some 50/50 ground beef for burgers last week, well done and very juicy. I like putting minced union and some garlic in mine. Same for meatballs.
  7. JMT

    Meat Slicers

    You might want to make sure you can get replacement blades or can get them sharpened, some of those skicers have some integral sharpening system I think.
  8. JMT

    Ikea food

    I don't know what the meatballs at IKEA taste like, having gone to school in Sweden I have had some bad run inns with really nasty meatballs for school lunch which seem to contain anything but ground beef so I tend to avoid any premade meatballs, hopefully the ones at IKEA are good ones. The tubed roe is for eating on sandwiches, but the non smoked stuff taste better IMO. Best way to eat it is proabably to mash it up with boiled egg and eat it on flatbread. I wonder if they have Fjällbrynt messmör ( soft whey butter ) I used to love that stuff as a kid but don't really like it anymore. I beli
  9. JMT

    Ikea food

    Maybe you have to start young, I more or less spent most of my allowence on hard salty licorice when I was young. Most kids tend to like it. Actually most ( or none ) of the salt isn't sodium chloride but ammonium chloride ( salmiak ), so it depends alot on if you like ammonium chloride.
  10. JMT

    Ikea food

    The dark syrup is used for all kinds of bread here, sweetened breads are pretty standard here. A common bread that uses it is Kavring. If you make any sweetened aspiced bread I'd recommend using it. The pearl sugar is used as decoration on pastries, especially on chocolate balls. The sprats are used in Janssons frestelse which is a traditional christmas table food. I don't like it so I don't know the recpie. Otherwise some people but them on eggsandwiches, or mix it with sourcrea and other things for baked potatoes etc. Another thing swedes like with eggs is the caviar ( not the expensive kind
  11. Sju sorters kakor ( seven kinds of cookies ( or cakes ) ) is probably the most typical swedish pastry book you can find, it's been published over 60 years I have the 88th ed. Most recipies are of the housewife kind, ie not fancy proffesional pastry chef cakes and cookies. I believe the first ed was a collection of the best out of 8000 recipies that people sent in a contest in 1945. Recipies have been changed several times since then from what I understand All recipies are not neccessarily swedish ( there is a brownie recipie for instance ) but many are typical swedish pastries. There seem to b
  12. I have a glestain slicer with very large scallops, I like the fact that I have to push things of the blade a lot less. Don't know how their heavily scalloped chef's knives work out, I don't see scallops as bad in any way but probably they arn't that neccesary either, if your chef's knife double as a slicer I think they might be nice to have.
  13. Curry of some sort, or something similar to chicken marengo, if you are in hurry you can basicly just peel the onions, put them in whole and divide the chicken into pieces. Wine, stock ( supermarket stuff if your in a hurry ) lots of onions, some garlic, mushrooms salt and pepper and parsley and good canned tomatoes is really all you need and some meat, I have used it for both chicken and beef, both are good. Boiled potatoes or rice, and some bread on the side. Make the table while it boils slowly, or make it in advance and heat it up and boil some new potatoes.
  14. JMT

    The science of salting

    Question 1 and 2 go together. Lets say you cut 1 kg of meat into cubes and and put those in 1 litre of water salted with 50 g salt, then those pieces of meat should have the same saltiness as 2 kg of cubed meat ( same cubesize of course ) put in 2 litres of water with 100 g salt, assuming both have the same temp. If you salt on the outside of a steak however then I don't think there will be enough time for the salt to diffuse evenly through the meat and you will have a system with a concentration gradient of salt in the meat. Now if you take a steak that is double the mass but has the same sha
  15. I don't think tipping a higher percentage in more expensive places necessarily has anything to do with the servers not being able to make a living otherwise. I think it is more along the lines that lots of well off people and people eating at the company expense etc fo to fancy place. My guess is lots of these people tip well so if you want to give a tip that is along the lines of what these people tip go higher than in a normal place, cheaper places don't have as many of these people so waiters are used to getting paid alot less for their work. At least I think that is the logic behind it. Th
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