CatPoet

The worse thing I have at home at the moment is seasoning salt, yes a mix called all round spice, bought it for one recipe only.

gfron. had udder too as a child, it used to be part of pölsa.

Beaver, well I had clay baked beaver at a Viking festival, the beavers had become too many in the area and they dna tested them and those who where too closely related ended up as dinner. So I manage to get a ticket for a piece of rye bread with , well yeah pulled beaver. It tasty woody and meaty, weird flavour of meat.

Does reindeer, European moose, beaver, bear and boar count as exotic? I have eaten that and it is yummy.

Thanks for the crepes. The dessert isnt the best in the world, but you take one slice of strawberry or apple swiss roll, a dollop of whipped cream and plonk a canned peach half or apricot and it looks like a fried egg and that is the magic behind that dish.

In Sweden we eat the eggs. Eggs used to be a sign that spring was here because hens didnt lay eggs during winter back in the day, so we eat eggs. Our Easter used to start on Thursday with children dressed as witches and warlocks trick or treating but we tend to give the person who gives us candy a home made gift, a Easter card, a decorations for the bouquet of twigs decorated with feather people have in their home at this time of year. If you didnt get candy or money, we where allowed to curse the person and the most common curse was May you dance with the Devil. I do take my daughter out for this, we go to the houses of the old people we know but sadly it is dying off due to a massive and invasive push for American Halloween, so far people havent gotten hooked for it but Easter is now dying. Friday is a day of calm and most people dont do anything, unless you are drinking, then people are drinking until they are flat on the ground. Saturday, people tend to have family dinner . The best part of Saturday morning is the egg hunt, looking for 1 paper egg filled with candies, my sister used to grab mine and eat part of the candy and then take hers, so I learned to set the clock early to find my egg before she was up. Then family lunch which is eggs, eggs toppings, bread, cheese, eggs and some more eggs. Painted by the children with water paints or dyed with onion peel. Family dinner with lamb roast and all the trimmings and dessert most often swiss roll with half a peach whipped cream on top. Sunday is for going to relative, getting more paper eggs filled with candies and eating more eggs or getting a baked pike or elk roast at my grandparents, I miss that a lot. They had a wood burning stove to cook on and the smoked from the juniper would give the food such a lovely aroma. Monday is a day off when people cure their head ache and kids play.

I go for the Oxford dictionary definition of exotic, originating in or characteristic of a distant foreign country.. So for me the weirdest I have eaten is a Greek dish, roasted garlic marinated sheep testicles, and it was really good but I wont eat it again. To you all what would seam exotic but is normal to me is Surströmming and pölsa . Surströmming is fermented herring, I have eaten it twice in my life and will never eat ever again unless I am half way to death by starvation and pölsa is a softer form of Swedish haggis but it still is made with offals, which haggis today might not be, sadly and I get a craving for pölsa once every year and it is yummy. Oh I have tried to eat Icelandic fermented shark but the smell got me and I have eaten a Thai dish , that according to the chef ( a Thai woman), normally only Thai people liked and I loved it, sadly the restaurant turned to cater Swedes instead of Thai so well the food became horrible.

Here is the lemon curd mousse I used. http://www.epicurious.com/recipes/food/views/lemon-curd-mousse-cake-231898 And here is the glaze, but I used lemon/lime http://www.moresweetsplease.com/lemon-cheesecake-bars-with-lemon-glaze

I have a Fiskars Bread knife was mid range in price when I bought it 13 years ago, I get it sharpened, cost me less then 2 dollar to get it sharp again.

Tri2Cook, did you add a splash of water to the whisky? It is important to do so to release the flavour . When to come to the cake, as I said I didnt eat it, I dont have time for another ambulance ride this month. But now I know the mousse work and we might use it for a friends´s birthday cake.,

I didnt taste it either rotuts, but people seamed to love it. My daughter didnt like it that much and my husband helped one of the guest to finish her piece and people wish I had made more.

Divine lemon dessert. Divine white chocolate brownies, white chocolate ganache, lemon curd mousse, lime/lemon glaze ( which started oozing in room temp, which the guests said made everything better), whipped cream and kumquat and yes the guest has nibbled on it.

I made these, the home smelled like heaven, the cake was just divine, according to those who ate the "scraps" because the rest is going into a dessert for tomorrow. I didnt peel the hazelnut, since they were tiny and I have other things to do with my life then spend a whole day doing that. It is a fiddly recipe but it well worth it and it is really yummy according to the testers. http://www.divinechocolate.com/uk/recipes/afternoon-tea/divine-white-chocolate-brownies

Why not instant decaf? Is this too hard to make? http://www.folgerscoffee.com/coffee-drink-recipes/creamy-instant-iced-coffee

Slice in thin slices, salt and fry crisp and serve with potatoes, white onion gravy and lingon jam.

http://www.posedperfection.com/2013/01/chocolate-cut-out-cookies.html This the hoards favourite cookies at the moment, my husband has been sharing them with his co-workers.

Madness but in a good way, maybe. I have done turducken like thing, Fantasy poultry, it is chicken, goose and dove and the heads should be on and peaking out like a multi headed animal, which we didnt do. I am still curious but for me when it comes to this cake it too expensive to make.

I am checking youtube for cake ideas since I might be making a wedding cake next year for two of my lovely friends. ( YAY) I found this and my brain went why?? Then my brain went, could any one try to make this cake or just two layers and tell me if it works? Yeah Curiosity will kill this Cat.

Host's note: this post has been moved from the Dinner 2015 topic, following http://forums.egullet.org/topic/150604-dinner-2015/?p=2007828. Patrickamory: the reason for my type of home cooking is that I have muscle disease and stomach disease which means I cant eat like mixes , ready made, fast food ( I can eat fries, I hate fries) and I need food that will give me all I need even in small doses since I cant eat much.

My daughters and my dinner was Lebanese kebab with salad, feta, peppers, tomato and herb and yoghurt sauce in a tortilla. We had planned to get up to the Arabic bakery and get this amazing pita bread but due to delays from both train and bus and the weather getting worse we just got tortilla again. I found a new brand of feta cheese that is better then the expensive brand.

A normal scolded wheat loaf, I think you call them rue breads. How ever due to my little daughter I couldnt knead it as much as it needed so it doesnt look perfect but it is tasty.

According to a history book about cookies, the reason for unsalted butter is that back in the day, that was the fresh butter and the salted butter was the stored butter and could be really salty and sometimes rancid. How ever today most butter are not as salty or rancid any more so you can use salted butter and remove the added salt to the recipe.

I buy a rice mix at the Arabic store with rice and tiny noddles in it. I check for the name when I get there tomorrow.

My kitchen in the small apartment I used to live in , it looks the same as the one in my larger apartment, except I have a fridge and freezer instead of a fridge/ freezer and I have 50 cm less work space now, yeah 50 cm less, grr. Yes there is a kitchen table in there too, which is the norm for Swedish kitchen and for this era the kitchen used to have bed sofa, which I dont have.

Oh Elsie D, I need to do Flammkuchen again. That is so yummy but I have always gotten and made it with quark and not cream fraiche.