I was told that all Norwegians put ketchup on their food. Foods like pizza, eggs, pork chops, everything! Is this so?
No Julia – “all” Norwegians don’t put ketchup on their foods (including this one!) but I am sure there are people who do, yes! 🙂
I’m an American working on a Norwegian Oil & Gas Platform in the Barents Sea. I love Norwegian food – and am curious about Kumla. I may be mis-spelling this traditional and quite amazing comfort food, (made of flour I believe?) but I have to tell you, I am hooked! Do you happen to have a recipe?
Hi Craig! Great to hear from you and happy you came across my blog! I have written a post about “kumle” before- or, as they call it in my region of Norway “potetball” …read more about it here and get the recipe https://arcticgrub.wordpress.com/2013/01/28/potetball-a-beloved-strange-delicacy/
I hope that answers your question – I no longer post recipes containing animal products, but still am passionate about spreading knowledge about Norwegian traditions (about food, mostly) – so if I can help in any other way, please let me know! 🙂
Hi Sunny, just came across Your blog today, as a fellow sunnmoering I will only mention that there is an easier way too make “potetball”, by using the special flour called ballmjoel.
Hi Knut Gunnar !! Happy you came across my blog and thanks for your comment and suggestion! This blog is mainly for non Norwegians (not living in Norway) and I doubt we can find the special flour “ballmjoel” here in the United States… I also focus on classic/old school recipes, although I am always intrigued by how the Norwegian kitchen and cooking is evolving at home! Thanks again and please keep coming back! Vennlig hilsen Sunny 🙂
Can you tell me anything about crembrod (cream bread), a regional treat I was served with coffee in Lom. It is a dough rolled very thin in 5″ rounds with a bit of sugar rolled in and baked. Have found a handful of recipes, but none like the tender-crisp delicacies I was served. I am quite sure it had sweet cream, not sour as some recipes call for. They are also called “dairy maid wafers” as it was one of the products dairy maids would make with the cream collected when summering on the mountain with their herd.
Hi Sunny. Have you ever heard of spekejott (pronounced spik-i-chet)? My dad made this when I was real little and I only remember that it was a very salty dried meat. As I remember, it was very similar to dried beef you buy in the store. My memory is that he placed the meat pieces between layers of salt in a big crock that he kept in a cool place and would turn the meat every so often (don’t remember how often). It took awhile to complete the process of drying. Keep in mind, tho, that I was only about five years old so what was in the crock may have been salt brine or something. I’ve seen some recipes like this using lamb but I’m sure Dad used beef. Have you ever heard of this? Do you have a recipe?
Hi Le – yes I grew up with a father who made spekekjøtt too, very familiar with it as it’s a super common Norwegian “charcuterie”. I no longer blog about animal foods so I don’t have a recipe for this but the distinct flavor comes from mutton/sheep and that is what’s most traditional in Norway. Let me know if I can help answer any other questions you might have and thanks for stopping by! 🙂
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.