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Thread: The last thing you ate?

  1. #106
    Senior Member Aksel's Avatar
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    Quote Originally Posted by Bix View Post
    Im gonna have to try and root this one out - 'goes looking for a Norse shop in london' (online of course)

    addition

    i found this - is this a good example http://www.scandikitchen.co.uk/produ...nost-250g.html
    Yes. Gudbrandsdalsost is really good, although I don't it it very often. I prefer Misværost (Misvær is some 30 km from where I live), and it is much like Gudbrandsdalsost, although it is much lighter in colour.
    There are hundreds of regional varieties of brunost.

  2. #107
    Senior Member Bix's Avatar
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    Quote Originally Posted by Aksel View Post
    Yes. Gudbrandsdalsost is really good, although I don't it it very often. I prefer Misværost (Misvær is some 30 km from where I live), and it is much like Gudbrandsdalsost, although it is much lighter in colour.
    There are hundreds of regional varieties of brunost.
    Ill try the Gudbrandsdalsist then - you are way up north if you live 30km from Misvær - dont get sucked in by the maelstrom.
    Last edited by Bix; Aug-20-2011 at 16:54.

  3. #108
    Senior Member Yoshi's Avatar
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    Sardines with salad
    And now for something completely different.

  4. #109
    Senior Member Aksel's Avatar
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    Quote Originally Posted by Bix View Post
    Ill try the Gudbrandsdalsost then - you are way up north if you live 30km from Misvær - dont get sucked in by the maelstrom.
    I'll try. Although it's all the way across the fjord, so I think I'll be safe.

  5. #110
    Senior Member Yoshi's Avatar
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    After eight chocolate
    And now for something completely different.

  6. #111
    Senior Member kv466's Avatar
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    Chicken escabeche with boiled sweet potatoes and hard boiled eggs served on a bed of lettuce

  7. #112
    Moderator mamascarlatti's Avatar
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    Quote Originally Posted by Kopachris View Post
    Tomorrow the plan is to do pork steaks. Should I grill them as usual (with home-made BBQ sauce) or should I do something different?
    It may be too late, but last night I had pork steaks. I browned them first with fresh thyme and rosemary, then put them in a casserole dish, sprinkled some flour and then covered with some cider and stock, and sliced apples. Cook that in a slow oven for a couple of hours and have with baked or mashed potatoes. Pork definitely benefits from long slow cooking as it can be very tough grilled.
    Natalie

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  9. #113
    Senior Member kv466's Avatar
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    In cooking there are certain things that should always be done "as usual" but recipes themselves are not one of them!

  10. #114
    Senior Member Kopachris's Avatar
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    Quote Originally Posted by mamascarlatti View Post
    It may be too late, but last night I had pork steaks. I browned them first with fresh thyme and rosemary, then put them in a casserole dish, sprinkled some flour and then covered with some cider and stock, and sliced apples. Cook that in a slow oven for a couple of hours and have with baked or mashed potatoes. Pork definitely benefits from long slow cooking as it can be very tough grilled.
    As a matter of fact, it is not too late, since I'm not doing pork steaks tonight after all. I had to spend all afternoon searching for one of my dogs out in the wilderness because my mom let her loose.

    That's okay. I'll put the pork steaks back in the freezer for now and keep your recipe in mind when I pull them out later in the week (that sounds delicious, though I've never had any trouble with pork steaks getting tough on the grill). Tomorrow, I need to use up these mussels that are in the fridge, so I'll be doing them Provançal style over spaghetti.

  11. #115
    Senior Member samurai's Avatar
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    Tonight it was a salad with grilled chicken pieces and two slices of pizza. Dessert was a toasted coconut donut to go with my after dinner cigar and can of coca-cola. Truly a repast fit for a king, if I do say so myself!
    Last edited by samurai; Aug-21-2011 at 05:09.
    Whatever floats your boat

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  13. #116
    Senior Member (Ret) Lenfer's Avatar
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    Dear Samurai somehow to me the cigar was just the iceing on the toasted coconut donut, I tip my hat to you sir.

    For breakfast I had two cups of espresso and a freshly baked croissant with homemade jam.



    Last edited by Lenfer; Aug-22-2011 at 00:04.

  14. #117
    Senior Member Yoshi's Avatar
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    A nice tuna salad.
    And now for something completely different.

  15. #118
    Senior Member clavichorder's Avatar
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    Sandwich with an English muffin as the bread, roast pork shoulder as the meat, and horse-raddish for a condiment.

  16. #119
    Senior Member samurai's Avatar
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    @ Lenfer, Thanks for your kind words. For me, the after dinner cigar with dessert has become one of the little pleasures to which I daily look forward. It's a good life indeed!
    Whatever floats your boat

  17. #120
    Senior Member (Ret) Lenfer's Avatar
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    Quote Originally Posted by samurai View Post
    @ Lenfer, Thanks for your kind words. For me, the after dinner cigar with dessert has become one of the little pleasures to which I daily look forward. It's a good life indeed!
    I to know of these little pleasures but not cigars I think they'd be rather unbecoming of me. I'm getting ready to watch a movie so I've got my large bowl of hot chocolate and a 2 pecies of Valrhona Chocolate.



    Looks something like this:


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