I love the way you laugh every time he reacts to the food XD I do too, he's so expressive (but it's the same expression every time lol) Also björk means birch in Swedish.
Vasa was originally a noble family in Sweden, named after their family crest with a sheaf, a bundle of crops. Sweden was in a union with 1397-1523, but after the "Stockholm bloodbath", where the Danish king executed a lot of the Swedish nobility, among them Erik Johansson of the Vasa family, his son Gustaf led a rebellion against the Danes, long story short, made Swede free from the Danish rule, and became king. So a lot of things and places in Sweden (and Finland, which was a part of Sweden back then) is named after Vasa. There are Vasa parks, Vasa streets etc all over Sweden. And the city Vasa (or Vaasa in Finnish) in Finland. Gustav II Adolf (grandson of Gustaf Vasa) was also of this house, and he was the one who ordered the warship also carrying this name. The knäckebröd brand Wasa is of much younger date, of course, but knäckebröd has been baked in Sweden for ages, they are tradionally round with hole in the middle, so they could put a pole thought then and hang them up to dry. 85 % of Swedish households have knäckebröd at home, it's super common. Most common way to eat it, is with butter, some sliced cheese, perhaps some slices of cucumber or bell pepper, or with a slice of smoked ham. It's also quite nice to crumble it and use it as cereal.
Wasa is a huge company producing several modern versions of bread, but some more classic older companies are Leksandsbröd or Vikabröd.. They are often the ones you see having the large round breads which you "Knack" into the size you prefer.. Leksand is a town located in the middle of Sweden .. Leksands IceHockey team is or was famous for always throwing packages of bread to the audience before every away-game.. I don`t know if they still do this :D , From what I know they used to bake the round breads in old ovens, like baking Pizza , and then they made a small hole in the middle so they could hang it up on a horizontal rod for cooling down.. Old style Baking !! :D
Toast Skagen is actually a starter before the main course, normally eaten with a knife and fork unless it is a canape like a small sandwich 3-4 cm in diameter then you eat it with your hand, 40-50 years ago it was largely just fine people that ate it. now there is ready-made Skagenröra to buy in the store.
the recepie for toast skagen 1 pack of prawns in brine (à 580 g) 1 pot of dill 1 1/2 dl mayonnaise 1 lemon salt pepper 3 slices of french fries 2 tablespoons of butter 80 g roe (80 g corresponds to approx. 3 tablespoons). Drain the shrimp in a colander. Chop the dill (save a few sprigs for serving). Mix the dill with the mayonnaise. Season with lemon juice from half the lemon (for 4 servings) and salt and pepper. Cut the rest of the lemon into wedges for serving. Squeeze additional layers out of the prawns and mix them with the mayonnaise. Split the bread slices on the diagonal and fry the bread golden brown in the butter in a frying pan. Serve the Skagen mixture on the bread with the roe, lemon wedges and top with a little extra dill and freshly ground black pepper.
For the dill-potatoes (dillstuvad potatis) I would suggest that the easiest way to get to a good result would be to make a sauce bechamel and then add plenty of chopped fresh dill, ground white pepper and a squeeze of lemon. Boil the potatoes separately, cut them into quarters unless they are very small and add the sauce after the potatoes are cooked and drained. It is a little bit of a "cheat" but the result is very good. Works with all fish and shell-fish.
Well, the reason we don't use much cayenne, chilli and such is more due to our (traditional) mild taste, not our wallet. We actually use cardamom and sinnamon in larger amounts than in most cultures of the world. That's one of the "secrets" behind our buns tasting different than buns in the US/UK etc.
Knäckebröd we always have butter on and then whatever we want. Or else it’s just to dry. Those beefs we cook in a hot air oven, think of small minced meat loaves.
For swedish dishes we use ocean shrimp from greenland. They taste different to sweetwater pond shrimp. So you may get close but not the same if you don't use this for your swedish cooking.
One of the differences is the way we cook the shrimp in Sweden and that method can be used to come closer to the Swedish taste is to buy raw unshelled shrimp (the smaller the better) at the market and boil them yourself. General recommendations that can be adjusted for personal taste is 1 kg of shrimp, 2,5 l of water, 1 dark beer, 1 tbsp of sugar and 2 fistfuls of course salt and as much dill as you can handle. Put all the ingredients except the shrimp in a big pot and let it come to a boil, taste the liquid to see if it is to Your liking and adjust accordingly (traditionally it should be pretty salty). Add some shrimp at a time to the pot, careful to not overload the pot and stopping the boiling. Let each batch of shrimp cook for around 2 min or until they float to the top. Take out the cooked shrimp and add another batch of raw shrimp. Repeat as necessary. Chill both the cooking liquid and the shrimp and let it rest in the refridgerator over night (in the same container) to let the shrimp soak up the taste from the brine/cooking liquid.
7:35 The most basic and typical way to eat cracker (knäcke) is with butter on it. Perhaps with a little hard cheese on top, preferably aged with a stronger taste. Swedish kaviar is also typical (i.e. on top of that butter!).
Sluta ljug, man har inte peppar till måltiderna dom visade i videon. Kke till köttfärslimpa. Ska man ha nån som helst "peppar till lax" så är de väl endå citronpeppar mixen) men sitta å säga vi använder peppar till allt är då största lögnen jag läst någonsin
"Järpar" is the word you want to google for those long "meat balls". Also you should try to get your hands on some "Julknäcke" (xmas knäckebröd)! Either if someone is sending you stuff or maybe through that store you have that sells other swedish food. It's long shelf life like the other stuff they have so they should be able to get it the same way too. It's seasonal but if you ask them now they could probably get it with their next order if they're getting any more deliveries before christmas.
Knäckebröd means "cracking bread" and it comes from the practice of cracking of a piece (roughly) the size you want from those vinyl record-sized discs like they do in the video.
Important information for proper knäckebröd etiquette: The bottom side is called "the poor mans side" and the top with the holes is called "the rich mans side" because it takes more butter. The choice is yours, but we will judge you in silence for which side you spread your butter ;-)
The smsll yellow berries could be havtorn.my favourite sweet pastry would be cinnamon bun or krämbulle filled with vanilla filling.Toast skagen is soo good also😅
About the prices. It's much higher now because this video is a few years old so always take that in mind when you react to people visiting Sweden when they were here.
I think that shrimp salad at Blå Porten was actually a crawfish salad, or a shrimp- and crawfish salad, I could definitely see a lot of crawfish in it. And I'd also cut a big toast Skagen with my knife, otherwise it would just collapse and I'd have shrimp salad everywhere. As already mentioned it's a starter, but more and more places have main dish sized toast Skagen. Also, the shrimp salad on top of Toast skagen is sold as "skagenröra" in most Swedish grocery stores, so anyone can make their own Toast Skagen by just putting a blob of store-bought skagenröra on a toasted slice of bread. I don't think the restaurants were serving Wasa knäcke, more and more restaurants are baking their own nowadays. Oh, and cardamom and Sweden is a bit special. First, cardamom isn't used in that many places in the world, and second, most other countries use cardamom in general cooking (I believe it's also used in hot drinks in some parts of the world) and not in bread, while here in Sweden it's almost only used in baking.
I know alot of people use cardamom and cinnamon in coffee grind to flavour their coffee particulare people from Iran and northern africa, atleast at my work they are the only ones doing it.
Citronpeppar mix. Inte rå peppar. På med dumstrut å ställ dig i skamvrån. Sen på RÅ LAX som i videon (inge peppar alls, den äts som den är) Lr du kke föredrar surströmming direkt från burken med inälvor och allt också? Jesus some ppl
I think it is possible to order Swedish christmas food from IKEA - I know it has been possible before. Perhaps it has to be pre-ordered some time in advance. There are a few IKEA:s in Thailand, so just give them a call and ask...
He do travle and make videos about realy good food! Soo now he picked Stockholm and realy nice resturants. Its this Im swedish.. Im altso a tourist in Stockholm.. It is that a bit Im more about Im used to that food.. and I know places that other tourist dont know about! In anyway.. a few days in Stockholm.. and a big pocketbook.. go to those places.. hotells and resturants.. its crossover foods, with a swedish base.. topped up with "international" condiments/spices/veggies/a pletora for international tourists! A disclaimer.. he did eat a Toast skagen.. not a scrimp sallad.. only swedes now/make a differens!
All food looks good, but as a swede I hate when a resturant are lazy and make the dill potatos with the potato skin! Its so stupid and lazy!! Its like a Tom Yang Gong without shrimp ans shrimp stock! A chef shall not be proud of that lazyness!!!
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We're gonna vlog making some of these dishes soon! :)
Looks like it's both shrimp and crayfish. Both are very popular in Sweden 👍
I love the way you laugh every time he reacts to the food XD I do too, he's so expressive (but it's the same expression every time lol)
Also björk means birch in Swedish.
Vasa was originally a noble family in Sweden, named after their family crest with a sheaf, a bundle of crops.
Sweden was in a union with 1397-1523, but after the "Stockholm bloodbath", where the Danish king executed a lot of the Swedish nobility, among them Erik Johansson of the Vasa family, his son Gustaf led a rebellion against the Danes, long story short, made Swede free from the Danish rule, and became king. So a lot of things and places in Sweden (and Finland, which was a part of Sweden back then) is named after Vasa. There are Vasa parks, Vasa streets etc all over Sweden. And the city Vasa (or Vaasa in Finnish) in Finland.
Gustav II Adolf (grandson of Gustaf Vasa) was also of this house, and he was the one who ordered the warship also carrying this name. The knäckebröd brand Wasa is of much younger date, of course, but knäckebröd has been baked in Sweden for ages, they are tradionally round with hole in the middle, so they could put a pole thought then and hang them up to dry.
85 % of Swedish households have knäckebröd at home, it's super common. Most common way to eat it, is with butter, some sliced cheese, perhaps some slices of cucumber or bell pepper, or with a slice of smoked ham. It's also quite nice to crumble it and use it as cereal.
Wasa is a huge company producing several modern versions of bread, but some more classic older companies are Leksandsbröd or Vikabröd.. They are often the ones you see having the large round breads which you "Knack" into the size you prefer.. Leksand is a town located in the middle of Sweden .. Leksands IceHockey team is or was famous for always throwing packages of bread to the audience before every away-game.. I don`t know if they still do this :D , From what I know they used to bake the round breads in old ovens, like baking Pizza , and then they made a small hole in the middle so they could hang it up on a horizontal rod for cooling down.. Old style Baking !! :D
Björk (the singer) is indeed from Iceland, but we have the name in Sweden, too, as a surname. "Björk" means "birch" in Swedish. It's a kind of tree.
Yes, and it have the same meaning in Icelandic, but they use it as a girls name while Swedes use it as a surname.
The cardamom we have in a pastry called semla , wheatdough ,almond pasta , whipped cream also there are cardamom in the dough of cinnamon buns.
Toast Skagen is actually a starter before the main course, normally eaten with a knife and fork unless it is a canape like a small sandwich 3-4 cm in diameter then you eat it with your hand, 40-50 years ago it was largely just fine people that ate it. now there is ready-made Skagenröra to buy in the store.
the recepie for toast skagen
1 pack of prawns in brine (à 580 g)
1 pot of dill
1 1/2 dl mayonnaise
1 lemon
salt
pepper
3 slices of french fries
2 tablespoons of butter
80 g roe (80 g corresponds to approx. 3 tablespoons).
Drain the shrimp in a colander.
Chop the dill (save a few sprigs for serving). Mix the dill with the mayonnaise.
Season with lemon juice from half the lemon (for 4 servings) and salt and pepper. Cut the rest of the lemon into wedges for serving.
Squeeze additional layers out of the prawns and mix them with the mayonnaise.
Split the bread slices on the diagonal and fry the bread golden brown in the butter in a frying pan.
Serve the Skagen mixture on the bread with the roe, lemon wedges and top with a little extra dill and freshly ground black pepper.
For the dill-potatoes (dillstuvad potatis) I would suggest that the easiest way to get to a good result would be to make a sauce bechamel and then add plenty of chopped fresh dill, ground white pepper and a squeeze of lemon. Boil the potatoes separately, cut them into quarters unless they are very small and add the sauce after the potatoes are cooked and drained. It is a little bit of a "cheat" but the result is very good. Works with all fish and shell-fish.
Most spices we've historically had to import, so we usually use them sparingly even today.
Well, the reason we don't use much cayenne, chilli and such is more due to our (traditional) mild taste, not our wallet.
We actually use cardamom and sinnamon in larger amounts than in most cultures of the world.
That's one of the "secrets" behind our buns tasting different than buns in the US/UK etc.
Björk... There is a famous singer that is named Björk from Iceland so you are correct there. But in swedish Björk means a birch tree.
Knäckebröd we always have butter on and then whatever we want. Or else it’s just to dry. Those beefs we cook in a hot air oven, think of small minced meat loaves.
I think the redish things in the prawn sallad is pomegranate
Could be hawthorn berries as well
@@erikempire318 Hawthorn seemingly raw like that would be pretty horrible tbh.
@@nihlify nono hawthorn berrys are quite loveley, tart but good
To boil potatos with dill is very common in Sweden.
It was pomegranate seeds not lingon :) the food looks amazing. Live in Sweden myself. Love to see beautiful places to visit
The cones might be a type of coconut cookie. They were very popluar when I was growing up
For swedish dishes we use ocean shrimp from greenland. They taste different to sweetwater pond shrimp. So you may get close but not the same if you don't use this for your swedish cooking.
One of the differences is the way we cook the shrimp in Sweden and that method can be used to come closer to the Swedish taste is to buy raw unshelled shrimp (the smaller the better) at the market and boil them yourself. General recommendations that can be adjusted for personal taste is 1 kg of shrimp, 2,5 l of water, 1 dark beer, 1 tbsp of sugar and 2 fistfuls of course salt and as much dill as you can handle. Put all the ingredients except the shrimp in a big pot and let it come to a boil, taste the liquid to see if it is to Your liking and adjust accordingly (traditionally it should be pretty salty). Add some shrimp at a time to the pot, careful to not overload the pot and stopping the boiling. Let each batch of shrimp cook for around 2 min or until they float to the top. Take out the cooked shrimp and add another batch of raw shrimp. Repeat as necessary. Chill both the cooking liquid and the shrimp and let it rest in the refridgerator over night (in the same container) to let the shrimp soak up the taste from the brine/cooking liquid.
7:35 The most basic and typical way to eat cracker (knäcke) is with butter on it.
Perhaps with a little hard cheese on top, preferably aged with a stronger taste.
Swedish kaviar is also typical (i.e. on top of that butter!).
we use black pepper to a ton of things it makes all food taste even more
Sluta ljug, man har inte peppar till måltiderna dom visade i videon. Kke till köttfärslimpa. Ska man ha nån som helst "peppar till lax" så är de väl endå citronpeppar mixen)
men sitta å säga vi använder peppar till allt är då största lögnen jag läst någonsin
"Järpar" is the word you want to google for those long "meat balls".
Also you should try to get your hands on some "Julknäcke" (xmas knäckebröd)! Either if someone is sending you stuff or maybe through that store you have that sells other swedish food. It's long shelf life like the other stuff they have so they should be able to get it the same way too. It's seasonal but if you ask them now they could probably get it with their next order if they're getting any more deliveries before christmas.
Knäckebröd means "cracking bread" and it comes from the practice of cracking of a piece (roughly) the size you want from those vinyl record-sized discs like they do in the video.
Important information for proper knäckebröd etiquette: The bottom side is called "the poor mans side" and the top with the holes is called "the rich mans side" because it takes more butter. The choice is yours, but we will judge you in silence for which side you spread your butter ;-)
The "corn" is pearl cous cous 😊
The smsll yellow berries could be havtorn.my favourite sweet pastry would be cinnamon bun or krämbulle filled with vanilla filling.Toast skagen is soo good also😅
There are chick peas in the seafood salad at Blå Porten in the video. The yellow round things. Not corn.
13:04 Japanese cuisine has great style and elegance, but raw/gravad salmon (in sushi and others) is a thing they originally took from Scandinavia.
Cardamom is amazing. Definitely dont miss it if youre making buns!
He's got the most intense expression with piercing eyes when he's tasting. Ps. today 74 kronor is US$7.
About the prices. It's much higher now because this video is a few years old so always take that in mind when you react to people visiting Sweden when they were here.
The last 2 years have been rough on prices hopefully it will settle abit next year and go down to more normal price point.
I think that shrimp salad at Blå Porten was actually a crawfish salad, or a shrimp- and crawfish salad, I could definitely see a lot of crawfish in it. And I'd also cut a big toast Skagen with my knife, otherwise it would just collapse and I'd have shrimp salad everywhere. As already mentioned it's a starter, but more and more places have main dish sized toast Skagen. Also, the shrimp salad on top of Toast skagen is sold as "skagenröra" in most Swedish grocery stores, so anyone can make their own Toast Skagen by just putting a blob of store-bought skagenröra on a toasted slice of bread.
I don't think the restaurants were serving Wasa knäcke, more and more restaurants are baking their own nowadays.
Oh, and cardamom and Sweden is a bit special. First, cardamom isn't used in that many places in the world, and second, most other countries use cardamom in general cooking (I believe it's also used in hot drinks in some parts of the world) and not in bread, while here in Sweden it's almost only used in baking.
I know alot of people use cardamom and cinnamon in coffee grind to flavour their coffee particulare people from Iran and northern africa, atleast at my work they are the only ones doing it.
I also have a lot of black pepper on the salmon. Yummie. I love all three dishes. Now I got hungry 😋😋
Citronpeppar mix. Inte rå peppar.
På med dumstrut å ställ dig i skamvrån.
Sen på RÅ LAX som i videon (inge peppar alls, den äts som den är)
Lr du kke föredrar surströmming direkt från burken med inälvor och allt också? Jesus some ppl
I think it is possible to order Swedish christmas food from IKEA - I know it has been possible before. Perhaps it has to be pre-ordered some time in advance. There are a few IKEA:s in Thailand, so just give them a call and ask...
The small round ones in the salad *looks* like chickpeas.
He do travle and make videos about realy good food!
Soo now he picked Stockholm and realy nice resturants.
Its this Im swedish.. Im altso a tourist in Stockholm.. It is that a bit Im more about Im used to that food.. and I know places that other tourist dont know about!
In anyway.. a few days in Stockholm.. and a big pocketbook.. go to those places.. hotells and resturants.. its crossover foods, with a swedish base.. topped up with "international" condiments/spices/veggies/a pletora for international tourists!
A disclaimer.. he did eat a Toast skagen.. not a scrimp sallad.. only swedes now/make a differens!
Knäckebröd we always have butter on and then whatever vi want. Or else it’s just to dry.
All food looks good, but as a swede I hate when a resturant are lazy and make the dill potatos with the potato skin! Its so stupid and lazy!! Its like a Tom Yang Gong without shrimp ans shrimp stock! A chef shall not be proud of that lazyness!!!
That is beens
Do you two like sweden?
Wasa is from the start a last name from a king. An danish king had murderd his parents
We rarely used salt and pepper. On RAW salmon.... Eat it like it is, Or you distroy the dish.
That person dose that becous he is a lost soul