CatPoet

It is normal , at least when I smoke pork sausage.

But the tinned meat sauce my friends mum used will never be fine dining.

Not every one can afford to pay 32 dollar for a grater, does it make them less of a good cook? For me 32 dollar for me is a lot of money, for example it would buy me 350 gram fresh salmon, 3 kilo potatoes, 500 gram good tomatoes, 2 x 2 kilo bags of flour , 1½ liter milk , 1½ lactose free milk, 500 grams of butter. If I want anything fluffy and fine I have a old almond grater that is ace.

Maybe it the stuff hadent been storebought, maybe then it had been yummy. I actually do ramen brick from time to time. Easy, care free and well looks like a brick. It just a milk , egg, chili sauce, salt pepper poured over a packet of ramen noodles and baked.

I only have had kid stuffed with parsley butter and slow roasted. I know it is a old Swedish recipe but we dont eat goat here anymore. North Sweden used to eat alot of goat because they are easier kept.

This topic has been split off from another dicsussion, Ramen Burgers. I showed this to a friend and he said Do you remember my mums Lasagna? I have vague memory of it and it wasnt lasagna. She used to take 4 pkt of ramen noodle blocks, dive them in half ( they used to be folded so you could do easily ), then take out her casserole that fitted four blocks. Mix store bought cheese sauce and stir in some milk. Spread a half cheese sauce on the bottom, then four ramen square then pour a tin of store bought meat sauce on top, Then a layer of ramen and then last of cheese sauce and some grated cheese on top and bake it ....

Toliver: I found this recipe for breaded carrots in a cook book from 1921 , that promotes deep frying in lard, not that I did that. You cook small carrots until barley tender, dry them off, then dip in flavoured flour, in this case they use ground caraway and thyme and then dip in whisked egg and then in dry bread crumbs and the deep fried until golden.

Suzilightning, you might love the lingon and reindeer pasta dish I make from time to time.

I wonder what happens if you did that to honey comb... Could you please try?

We make a pork sausage with fennel seeds,fried apple and onion and a bit of fresh sage. It is really lovely.

We had comfort food too, it became homemade pizza. My daughter had falukorv on hers. I had tomatoes, smoked feta, chicken, olive, onion and basil, really lovely, how ever the tomatoes was borderline too sweet. If I had done a tomato galette I could have served it with whipped cream with no problem.

FayxPas; yes a open sandwich. We even has a saying in Sweden about that type of shrimp sandwich. Glida in på en räkmacka ( slide in on a shrimp sandwich) , said about some one who just get all the best with out doing anything for and in most often not deserving it.

ahpadt, carnitas are yummy, I might make that or another dish for taco, I love this, now I figured out more what to make.

I dont eat the heads either. In 14 days I be off to a town and friend said if there weather is fine, we be going to the shrimp smoker place. I am drooling at just the thought of fresh smoked shrimps and chipolte mayo

What is the difference between the one from Wien and the Hungarian one?

Gulyas, the Hungarian spelling for it and yes, that is something I used to do, better dig up Mr J recipe.

Took out the wrong meat from the freezer so today it became Texas steak with crispy potatoes, baked onion and breaded carrots, lovely pan gravy and a few tomatoes. My dear daughter wanted bread so she could mop up all the sauce from daddy's plate. I see this the highest compliment.

Might go well with deep fried marsbars with ketchup...

I am a bit against colour food just to make it look nice. Maybe is due to my intolerance to chemical food dyes that has gotten me to love food the normal colour.

Well that was the sauce I got for the pasta bonanza to be honest... I just dont like ketchup as much as some people do. I like my Swedish way of eating lingonjam to every meal and then some. I did try it and no ketchup and I are not friends in that amount , a little as condiment yes but not as sauce. Today we hade Scottish pancakes with a twist, we added every piece of left over cheese in it and then some sliced smoked ham. My daughter loved it and so did I and yes we had lingonjam to it.

mgaretz: I must ask about why are using caramel coloring? Is it just for looks ? Well I now have four recipes of Carbonnade, thanks to the friend who served me it in the Netherlands , so I am making it and I am using kriek. Any skewer ideas??

Then I check for a kriek when I am off for the big City. Even if the government controlled alcohol store should have the same thing every where it isnt the reality.

I just watched through a Swedish show... gha... the person uses a " dialect" that consist of English words to sound "cool" and made up words, yeah this the Swedish spoken in our Capitol. *facepalm* Even better it is subtitled in correct Swedish. Anyway wouldnt be so bad if he wasnt trying to get people to eat a very poisonous plant, he uses the directly translated word for spring onions , vårlök, how ever this in Sweden is a plant that gives liver damage and spring onion is salladslök (salad onion). It been 20 years of the miss translation and people ending up in hospital due to eating the wrong plant.

Anzac biscuits! Those should be perfect

Vermouth cost 21 dollar here, a drinkable one, so it is a no go. That would cost as much at the 3 kilo of meat I got. I love kriek, but I dont get the great one here. Cherry flavour with meat, does that really work? I think I go for a trappist, the westmalle is most often a good beer. I know I cant be allergic to coffee but my body sometimes react to it anyway, it thinks it is mold and I swell up and my throat starts to bleed. Not fun at all. Rendang, is lovely, I have to ask Mr B for her from scratch recipe, I lost it in a computer crash.