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#1
22-12-2006, 08:02
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Norwegian Christmas Dinner?
Anyone knows where I can get a Norwegian Christmas plate on the island? Only seen Danish and Swedish ones.
Also, Norwegian Aquevit? Anyone? 
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#3
22-12-2006, 16:52
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Christmas Dinner?
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The diffrence between Danish and Norwegian Cristmas dinner is very little. They use the same ingrediens as us. De bruker også steik av and, gås eller svin — flæskesteg — med visse tradisjonelle tilleggsretter, som sjysaus, kvite og bruna poteter, raudkål, syltetøy (av til dømes rips eller tyttebær), medisterpølse. Og litle julaften et ein gjerne risgraut som ein drikk mørkt hvidtøl eller saft til. As i said earlyer the "Runde Tårn" have good food And he also have Danish snaps(Ålborger) aquavit  It is in the same street as Buffalo
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Last edited by Petter : 22-12-2006 at 16:56.
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#4
22-12-2006, 17:31
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Jan is doing a Danish spread on 24th..
May well do that and another on 25th..
__________________
Men have only 2 emotional states, hungry and horny.. So ladies, if you see me without an erection, make me a sandwich.
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#5
22-12-2006, 17:59
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i love wales for its climate ,its ladies and the exotic food 
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#6
22-12-2006, 19:04
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Norwegian Christmas Dinner?
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NO !  Christmas pork ribs with Crismas sausage and porkcakes are the most used 1 - 1.6 kg pork ribs Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 - 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 - 2 1/2 hours. Leave for 20 minutes before carving. Serve with pork sausage patties, Christmas sausages, the juice, apples, prunes, red cabbage, red whortleberries and any other family favourites. And Crismas beer with aquavite And Dessert Creamed rice : 2 dl. porridge rice 5 dl milk 2 1/2 - 3 dl cream 2 tablespoons sugar 1 teaspoon vanilla sugar jam Make rice porridge according to the recipe on the package, or use left-overs. Whip the cream with the sugar and vanilla sugar. Mix the cream and rice porridge. Serve with red fruit sauce or jam
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Last edited by Petter : 22-12-2006 at 19:21.
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#7
22-12-2006, 19:38
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You seems to be a good cook Petter, but I fear you are just too late... Crustasian was looking for a new Chef since his last one left.
But since he returned on his steps, I fear Crusty has no vacancy for you anymore! Poor you!
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 Operation SnowGirl will continue 
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#8
22-12-2006, 21:31
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With the amount of recipies appearing on the board recently, I think there should be a thread with them in.............. Then there could be a seperate comp like once a year in Patong, which I could judge.
Yeah, ok. I think I should be spending more time looking for a new job too. 
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"WILL WORK FOR BEER AND BG'S"
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#9
22-12-2006, 22:02
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I tried "Runde Tårn" last year, not bad, but was hoping for a more traditional Norwegian plate this year. Like real "ribbe" (pork ribs). But I guess I'm out of luck. Also not too crazy about the Danish aquavit. Optimum would be lutefisk (Lutefisk) - Wikipedia, the free encyclopedia, but that seems to be out of the question too. Last edited by sundancekid : 22-12-2006 at 22:06.
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#10
22-12-2006, 22:06
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#11
22-12-2006, 22:33
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Extra stars in my book, for sure. I like the darker ones (Linie) far better than the lighter “Taffel” ones (Aalborg).
Some trivia about Linie Aquavit: Quote:
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#12
22-12-2006, 23:03
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Linie was introduced to me by a friend, captain of the "Sorlandet" and later the "Christian Radich".
Still see the vessels from Wilhelmsen line pass my office with a few containers marked Linie aquavit on deck. Casks inside the containers. Pitty they never fall off the ship. In the early '80s, IMO (International Maritime Organisation) wanted to change some rules for carrying dangrous goods oversea. The changing of recipients in which you could transport alcohol over sea would make it impossible to ship (and make) Linie. So the Norwegian government objected and got an excemption (or adjustment) to the rules that made it possible to continue this excellent tradition. Skoll.
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#13
22-12-2006, 23:20
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Skoll (skål) indeed. Just tells me (yet again) that the Norwegian govt. has got its priorities straight. Imagine if one of the vessels carrying these “dangerous goods” should ever capsize. Another Exxon Valdes for sure. Or better yet, BOTH: Oily, drunken birds…
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#14
23-12-2006, 00:48
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#15
23-12-2006, 03:14
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I go to Karlsson's for Swedish christmas buffe, excellent every year and always full. I feel happy during that moment every year.
The first two christmas here I didnt care but after missed it too much.
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#16
23-12-2006, 13:52
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There will be a norwegian party at kalim seawiew
You will have to buy a ticket at Villa Viking(soi kepsap) A bit pricy - 1300B. Includes "Ribbe","Pinnekjøtt" and Aquavit.
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Pull my strings and I'll go far
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#17
23-12-2006, 14:02
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If thats what I think it is Forty does that when he caters.. Belly pork with the fat scored in diamonds then the fat either roasted or maybe even burned somehow to make it a crunchy crackling type thing on top.. Tastes so good its gotta be bad for you..
__________________
Men have only 2 emotional states, hungry and horny.. So ladies, if you see me without an erection, make me a sandwich.
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#18
23-12-2006, 18:18
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"Ribbe" every year in Soi Viking, off Bangla rd. Last restaurant on right, always good food and a lot of norwegians there on the 24th...
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#19
24-12-2006, 14:26
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Looks like it has closed down and Rico's has taken over almost the entire right side of the street. Talked to someone down there (Rico?) who claimed it was called Soi Rico now...
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#20
25-12-2006, 21:46
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Linie Aquavit
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Seems you know what you talking about....just had a shot of LINIE AQUAVIT (ice cold) That bottle have passed the EQUATOR (LINIE) with the ro\ro carrier m\s TAIKO (wilhelmsen line) on the way from SINGAPORE and down to AUSTRALIA. It has to be freighted in a sherry oak casked....However self have carried those containers on\below deck across the equator with norwegian HOEGH LINE (later sold to german egon oldendorff )...This linie aquavit carriage has gone on since the steamships time back and forth across the equator the vibration of the ship should make this stuff special which ofcourse is bullshit ......
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#21
25-12-2006, 22:12
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Hmmm Is this the stuff you guys are talking about? (see pic)
Petter kindly gave me that bottle to sample, and Im about to have some more this afternoon  It's good stuff I have to say.
__________________
I want to die peacefully in my sleep like my Granddad Not screaming in fear like his passengers
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#22
25-12-2006, 22:20
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Close, but it's not LINIE (i.e. it has not passed the equator on a ship). Another good useage of it would be to mix it into Fjellbekk (Mountain Stream), even though I prefrer it straight: Fjellbekk (Mountain Stream) drink recipe - Cocktail Recipes - Free Drink Recipes at Drinkswap.com!
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