Thread 213402760

"Nordic Cuisine".

your black ass woukd enjoy it if had lawrys seasoning all over it

>>213402760 (OP)
sheep's head's pretty common. I'm not huge on having a snack that stares back, but of all of the edible heads, apparently sheep heads make the best stock.

>>213402760 (OP)
I saw a video of someone eating sheep head in Iceland. Apparently the meat is good and tender. But the real nasty part is where they eat the eyballs

Hope it has brains attached to it. Those are nutritional jackpots.

I would eat that if it was more charred. I've had sheaps head soup in Greece and I liked it.

>>213402846
Mhhhhh, prions

>>213402855
>I would eat that if it was more charred
Same... or I'd be more likely to eat it.
Boiled skin's just a weird texture, and sheep seems like it would be fatty - something that should be simmered first to render some of the fat then grilled to crisp the skin.

>>213402760 (OP)
It's very good actually. Should be served with sausage though.

>>213402889
>>213402829
It's smoked or cured. Some people also serve it charred.

>>213402889
Exactly. Either grilled on charcoal or really nicely roasted with the fat rendering nicely and the skin becoming crispy.

>>213402760 (OP)
dey ain got no seasonin on dem food mayne

>>213402927
That sounds good.

>>213402893
You serve meat with meat as side dish?

>>213402927
As long as it's not squishy... I have no idea how my ancestors survived on blubber.

>>213402985
Blubber is good if it's slowly roasted.
>>213402977
That's based.

>>213402977
meat with meat and some jam... and maybe root vegetables

>>213402967
>>213402985
It's not squishy at all, tender and nice. It's overall very similar to pic related in terms of texture, a popular christmas dish of smoked/cured lamb ribs.
>>213402977
Yeah, why not?

>>213403028
That does look good.

>>213403028
Dunno most of the times I find that meat goes very well with vegetables as side dish or used for the sauce

>>213403028
My parents get a pig every year, and the way the meat comes out is great, but they don't crisp up the skin.
They'll sit there chewing on soft chicharon and all I can think of is "Jesus Christ... Just put it aside, let me toss it onto the barbecue for a few mins." Everything else is great, but the skin's not done yet.

We have pretty consistent access to lamb chops/loin/ribs here, but very rarely hocks and basically never the face, bones, or anything else... and it's pretty rare to find mutton these days. It really makes me wonder what's happening to the rest of these animals, especially once they hit the 2 year mark.

>>213403144
Why don't you take initiative! We also do this in my country but one of the first things they do is remove the skin and make it crispy.

>>213402760 (OP)
Gooner vs Doomer

>>213402760 (OP)
Is this halal?

>>213403272
Not if the animal wasnt tortured but stunned

>>213403144
>>213403195
When I learned how to cook I started correcting some of the mistakes my parents were doing while cooking.

For example my mother didn't consider something being cooked either in the oven on in a stove top IF IT DIDN'T START BOILING. Obviously the meat would tense up and get hard when cooked for an hour on high heat.

Then I visited them and cooked them some slow roasted and braised dishes and now she does it like that.

>>213403144
crisp skin on the pork is essential, its what makes the whole meal

>>213403339
Zamm

>>213402760 (OP)
Would

>>213403339
Yep, this looks so good.

>>213402760 (OP)
Nothing wrong with it. Americans are such pansies when it comes to food. Which is ironic because they turn their nose up at normal food but then they will gobble up all the factory refuse in plastic that they buy from the supermarket.

>>213403144
Is there a Canadian flag on /int/ that is actually Canadian? My goodness

>>213403339
You don't suffer in Scandinavia, you've also got excellent fish

>>213403359
>>213403376
That's the most popular christmas dish. Traditionally it's served with sauerkraut, pickled red cabbage, medister (spiced pork meat balls/sausage), potato and brown sauce. Lingonberry jam optional.

>>213403195
The head of the house mans the grill. My stepdad thinks he's bestowed a great honour upon me by letting me carve up the meat.
As funny as it might be to just blurt out
>Look, nigga. I did this shit for a living when I dropped out of engineering - 13h a day, 6 days a week. I could whip up this whole extended-family-Christmas-in-August feast by myself more efficiently and effectively than the two of you and your small battalion of kitchen lackeys. Do the pork up the same as you always do, but once it's rested, cut it into basic parts, remove the skin and put it back on the heat until it's crispy, then pop it all back together like nothing ever happened. Shit, do it my way - butcher it ahead of time, take the skin off, and carve out some of the thicker layers of fat, salt it, make some banana leaf packets, with the carved fat on top of the loin, some lime juice, pineapple, maybe some milder chilies like the sweet habs ma's growing, season it with some rosemary and thyme, onion, garlic, a little sumac or allspice...
It's a matter of pride and family unity for my stepdad, and that matters more to him than the fact that I'd slaughter, butcher, and serve him up in the kitchen 10 times out of 10.

>>213403495
I love mutton and lamb, if I had to choose between pork and mutton Id always choose the latter

>>213403572
Your mom loves BBC more than his son

>>213403495
This is right up my alley. I make my own fermented veggies in the winter and I eat them all through the season until spring. But it's different than sourkraut, it's kept cold.

My favorite thing to eat is Pork Shanks tho. The fat is so tasty. I love it equally as pork belly.

>>213403628
About half the country has the pork ribs, 40% have lamb ribs and the remaining 10% have either salted cod or lutefisk on christmas. It's a bit of a regional thing, with pork being more popular in the east, south and Trøndelag, while the lamb ribs are more popular along the western coast.

>>213403572
Yeah I get what your saying but I started to complain and my dad gets annoyed and finally says "WELL WHY DON'T YOU DO IT THEN!!"
And that's my time to shine.

>>213403658
My stepdad's not actually black, I just call him nigga sometimes when we get drunk. Hard R when he starts stepping out of line or stumbling.

>>213402760 (OP)
Why do you show central asian meal?

>>213403669
Let's not forget pork hock, pairs really nicely with raspeball/komle (potato dumplings), though of course some also prefer boiled and salted mutton here.

>>213403686
I don't know why people always shit on Nordic food, it looks great in my opinion

>>213403028
Is that maize porridge (mamaliga)?

>>213403706
Don't you guys take the skin off?

>>213403737
IMO it's either based on the fact that some of the food looks rather plain and unadorned, or some of the less aesthetic foods from the early 20th century. A lot of that food is still delicious, but it doesn't look particularly pleasing. Pic related, fish balls.
>>213403788
No, it's mashed rutabaga. Some people puree it nowadays, but traditionally it's supposed to be mashed.

>>213402760 (OP)
I loved our food while in school.
What did your free school lunch look like anon?

why are there sheep's heads on the cutlery as well, like some weird self-fulfilling prophecy

>>213403736
>Pork Hock
I think it's the same thing. When I google both they look the same.

>>213403851
pea soup always comes with pancakes and jam for some reason
that also what we eat in the military so maybe that's why

>>213403880
They're different parts of the leg, the shanks are the thigh and hocks are the foot.

>>213402760 (OP)
I once starting hitting one with knife other not sharp end so strong whole tabble were shaking, then they came to tell skull is already cracked

>>213403927
I see, but yeah I'm sure it's very tasty. Honestly pork is my favorite meat.

>>213403851
In Norway, we don't have free school lunches. We had free fruit for a few years, but then the right wing government said it was too expensive.

>>213403923
>pea soup always comes with pancakes and jam for some reason
Yep. Kinda good though.
>that also what we eat in the military so maybe that's why
Yep. Was in the local mechanical unit for about six years. Pea soup and pancakes every Tuesday.

>>213403970
>too expensive
>fruit

Damn. They really be some cheap assholes.

>>213403851
This was my school lunch almost every day.

>>213403836
what's that dish ? did you invite some new food ?>>213402760 (OP)
many cultures eat sheep heads, the balls even

>>213404019
Gotta get those reductions in taxes for rich pypo in somehow.

Love how y'all judge Asian street food, then turn around and slurp eyeball stew like it’s fine dining lol

Europeans really out here eating literal goat skull and acting like it’s not some Skyrim side quest item

>>213404102
You eat live insects if you go a bit south of your country.

>>213404054
Reminds of when my high school swapped the normal toilet paper to the single ply, ultra thin paper rolls for "budget reasons" and then it later turned out the teacher management had bought a 50k krona coffee machine for their office.

>>213404052
It's like meatballs made with white fish. You also have fish cakes, fish pudding (like meatloaf) and fish gratin, which is fish and macaroni in white sauce, with a breaded crust. Most of these emerged in the late 19th/early 20th century, but remain popular to this day.

>>213404102
Nobody is judging asian street food, except for indian.

You guys have some great street food in Korear.

>>213404130
Is that like Leberkase?

>>213404128
Stupid bitch teacher.

>>213404189
Yeah kind of, except made of white fish. Here's the fish gratin.

>>213404218
Interesting. I've never had fish cake or a dish where they process fish but I wouldn't mind trying.
I had a german roomate in The Netherlands for a while and one time she wanted to make Leberkase but she didn't mince the meat enough so it came out as meat loaf kek. Nobody wanted to eat it except for me.

>>213404209
Teachers. They all knew about it.

>>213404271
Try the fish gratin, it's easy to make and quite delicious if you get the crust nice and crispy.

https://www.tine.no/oppskrifter/middag-og-hovedretter/fisk-og-skalldyr/hjemmelaget-fiskegrateng

>>213403798
Can do both

>>213404271
processed fish in any form is highly overrated. somehow it enhanches all the fishy taste and smell but saves nothing of the good stuff. its just white blob that reeks of fish

>>213403993
Maybe we ain't so different after all-
>every Tuesday.
that's every Thursday here
fuck you svenne svensson and your stupid tuesday soup

If we're being completely honest the countries have been cold poor shitholes with no access to anything tasty for a long time which has resulted in most of the classic foods being utter shit and the local palate being so incredibly bland that you simply can't use Finnish recipes for any international food because they manage to invariably ruin them in the weirdest fashions, usually by slathering everything in watery cream and not using any spices because most people actually consider black pepper too spicy.

There's a handful of actually good foods mostly revolving around fish and game but that's pretty much it. Berries are the other good thing aside from those which has also resulted in the weird fixation where berries have to be stuck into fucking everything even if they don't go together at all.

Things are changing now since our supermarkets are actually very good and we have access to all kinds of things but it's actually not that long time ago when bananas and pineapples were considered weird exotic delicacies.

>>213404413
Fucking Pekka.
I'll go and pour out all my Tornio Panimo and Lapin Kulta in the sink because of this.

>>213403836
I think picrel actually has a very appealing presentation

>>213404473
pour them in your mouth because that's all you're good for you little slut

>>213404361
Might try. Thanks for the recipe. I just had a seafood feast today. I grilled a mackerel and made panko fried shrimp and mussels with garlic/whine/olive oil/butter sauce.
>>213404372
The only thing that looks appealing is crabcakes desu.

>>213403970
Haven't you got a sovereign fund to pay for such expenses? Retarded chuds

>>213404506
Well ok, I will. Now where do you live, I'm gonna beat the shit out of you with my lips and wrestle you until you cry.

>>213404102
Fuck off gook

>>213404552
This kind of thing always happens when we have a rightoid government, tax cuts for the wealthy, reducing services and usually increases in fees. Happens at both the municipal and national levels.

>>213404563
Come at me bro.

>>213404372
>>213404521
Oh also have made panko fried shrimp cakes and that's good.

>>213404581
Same here with fucking Meloni, wish that bitch died

>>213404600
You'll regret it

>>213404600
I just did
well, in the general direction of Finland.

>>213404638
but I would like being raped

>>213404713
Switched roles it is then.

I’ve never eaten a sheeps head or know of anyone that’s done it

>>213404761
>>213404713
not cool

>>213405087
Get the fuck outta here.

>>213403495
We serve it with dates at home

>>213405136
rape is not good

>>213405347
I'll let you know that Swed/Finn rape is a traditional activity and you are literally causing me mental distress by disrespecting our culture.
Shame on you.

>>213403339
That's just roast pork with crackling

>>213402839
Unironically eyeballs are tastiest part. Like marrow but even better.

>>213405507
Didn't know that. I apologize.

>>213402760 (OP)
I honestly wouldn't eat it. I'm just too queasy to start ripping an animal's face apart

>>213405704
Apology accepted.

Putting the animal's lips and tongue on your own sounds a bit gay.

>>213405940
Is that a bread on your head, or are you just happy to see me?

>>213406240
depends on the sex of the animal and if you're making out or devouring said animal

>>213406243
Both. It's actually a picture of a bread I baked.

>>213406477
I'm not sure which I want more... bread or head...
I'll get the starter going and unzip, and we'll see where we wind up.

>>213406524
I can only offer bread.

>>213406477
Looks tasty, wish i wasn’t s complete fuck up that has no idea how to even bake break

>>213406477
Nice baking bro

>>213406777
It's not that hard. I learned to bake bread by following these videos. But you have to really follow the instructions. It helps if you have a dutch oven or a pot with a lid that can go in the oven.

https://www.youtube.com/watch?v=uWbl3Sr2y1Y&t=575s

https://www.youtube.com/watch?v=6RUDa0FKplk&t=1387s

>>213406809
Thanks mate

>>213402760 (OP)
Sopa de ovelha, uma delícia...

>>213403851
idk why people rant about swedish cuisine
the ikea restaurant serves pretty good dishes

>>213406739
It's ok, I'm flexible.

>>213406777
as a rough guideline:
Ingredients:
1 cup warm water
3 cups wheat flour (bread/all purpose)
1 tablespoon yeast
up to 1 tbsp salt
up to 1 tbsp sugar (optional)
up to 1/4 cup oil or butter (optional)
Step 1:
In a large-ish bowl, stir your water, yeast, sugar if adding it, and up to a cup of your flour (totally optional, but helps incorporate the flour) until incorporated, let sit until the yeast forms a frothy foam on the surface, anywhere from 20 mins to the end of time.
Step 2: stir in your flour about 1/2 cup at a time, with your salt and oil/butter if using them, Incorporate completely before adding more flour.
Step 3: knead until it really starts fighting back, then shape into a ball. Loosely cover the bowl. You can coat the ball with oil/melted butter if you want. Let rest at least an hour, 2 days-ish max.
Step 4: push down the bread, shape/put in a loaf pan, wash with water/milk/egg and top if you'd like.
Step 5: bake at 330F/165C for an hour, brushing with butter and covering for softer bread, 365F/185C for about 45 mins for medium crust, or 395F/200C for about 30 mins, opening the oven at the 20 min mark to spray the bottom of the oven with water for maximum crust.

Let rest at least 15 mins before cutting into it.

If you're using different flours like rye, you may need to add more water and knead for longer. a half cup of rye ("Light rye") can be done fairly similarly, but 50-100% rye is going to need more water and more time to rise or you'll wind up baking a brick.

>>213405562
>just

>>213407278
>the most just

>>213407201
I like to use a scale and grams when baking. All of the cup stuff can produce a different outcome depending on the way you are packing the cups and the flour and the type of cup you use.

I bought a $5 scale and I use that.

>>213407488
if you're making an accurate loaf o bread, yeah, absolutely measure by weight.
By volume - it's about 3:1 dry to wet... which by weight is closer to 2:1 but not exact.

>>213407575
I've never done it by volume, I'm real strict about using the exact recipe amount, I'm not like an OCD guy but when it comes to recipes I like to stick to them, especially for baking.

I don't want to spend a whole day waiting for the bread and then it gets ruined because I used a bigger cup or whatever.

>>213406777
bread is actually quite easy to bake, you just need try it. but it's imperative to use finnish butter on a freshly baked bread

>>213404019
Norway isn't socialist communist like sweden. Freedom ain't free bring your own food government isn't here to feed you. Sweden last soviet state >>213404046

>>213407682
A lot of baking is absolutely more science than art - viennoiseries for instance, but you can be quite off with bread and it will still be bread. For non-baking-homie's perusal: It's a lot more about the baking than the exact ratios. Softer heat, softer ingredients (wheat flour, oil/fat), softer treatment (covering, brushing, sourdough starter, sugar in the yeast bloom, etc.) make a softer bread. Harsh treatment and heartier ingredients (steam, high temps, rye or spelt flours, no fat) make a harder bread.

>>213405087
Tonight, you.

>>213407853
>but you can be quite off with bread and it will still be bread
Yeah I guess that's correct.

>baking is absolutely more science than art - viennoiseries for instance
True. Same for cakes.

>>213407892
I will call the police.

>>213405694
ew

>>213402760 (OP)
aww he's smiling :D