The brown sauce served with kjøttkaker is the Norwegian take on sauce Espagnole. And some people do ad onions to their kjøttkaker. While others ad the onion to the sauce. We also make kjøttboller here in Norway too but they are usually boiled and served with a sweet and sour onion sauce, and they are usually larger in size than the Swedish variant.
A brown cafe/ pub in Norway dosent always refer to the brown decor of the place, but also the clientele that goes there. The people might sometimes be a little rough around the edges. But that is one of the things that give so many of those places their charm.
well, Kjøttkaker i would not agree with his statment on. Our home does use onion in it, i would rather say the difference between the swedish ones is that they usualy use breadcrumbs as a meat filler and binder, while here in norway it is more common with potato starch or potato flower and egg as a binder but they are fairly simmilar recepies due to common ancestry.
We often use egg as a binder in Sweden to, aswell as dry bread swelled in milk (or cream). Its mostly there to make the mix a bit less dense. A bit of potatostarch is often used aswell as a binder along side some egg. It has a additional use as it soaks up a little bit of the fat in the mix, that prevents the balls from breaking/splitting. But its more important when you are making a meatloaf, which if often the same recipe only much bigger ofc
7:15: This is true! Don't ever allow anyone to serve you lamb-in-cabbage. It's not the same. It actually comes from Danish goose-in-cabbage, but the point is that the cabbage must be cooked for a long time. It must be _mutton_. In my opinion, it's best when you replace the water with beer and I always make this when I brew my Yule beer. My great grandfather wrote about Dovrehallen in his diary when he was young, before the war and I used to live a hundred meters from there and I ate there every day. This is the opposite of a tourist trap. It's the the real deal. It's where my friends meet for the Yule celebration every year.
salmon gravlax is eaten traditionally in many other countries( besides nordic ones ) that are positioned around the sea. Salting fish is one of the most oldest ways of food preservation. Basically which ever waters salmon lives, gravlax is eaten.
Swedish and Danish kitchen is really incomparable to Norway’s fresh fish. Denmark has great Michelin restaurants though. Out of the Scandinavian countries, Denmark has the best restaurants very close with Norway, Sweden a clear number 3.
And Norway wins these chef-competitions more than Denmark for some reason :-) we do have several michelin resturants in Norway as well .. Yet Norwegian food is often seen as "blend" and boring, while I do beg the difference ... we might often eat our "comfort food" but there is also so many good dishes, we might not use the extreme spices but still the flavors ... my god.
And how many Norwegian dishes made by many different people have you eaten? And you claiming it is extremely expensive is total nonsense. If you compare average income in Norway with how much the food cost, then the food in Norway is far from extremely expensive as you claim it to be.
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When it's Norway, it must be good salmon 😋
Nah. Probably farmed on soy slop.
Sweden has kjøtbollar, Norway has kjøtkaker and Denmark has frikadeller. Each with small differences.
Norway has fresh fish, Sweden has old people’s meatballs 😭
@@Gran_Torinonorway has the most toxic farmed salmon...
frikadeller are made using pork instead of beef. And are seldom served in sauce. So it is quite different compared to kjøtkaker or kjøtbollar
The brown sauce served with kjøttkaker is the Norwegian take on sauce Espagnole. And some people do ad onions to their kjøttkaker. While others ad the onion to the sauce.
We also make kjøttboller here in Norway too but they are usually boiled and served with a sweet and sour onion sauce, and they are usually larger in size than the Swedish variant.
A brown cafe/ pub in Norway dosent always refer to the brown decor of the place, but also the clientele that goes there. The people might sometimes be a little rough around the edges. But that is one of the things that give so many of those places their charm.
well, Kjøttkaker i would not agree with his statment on. Our home does use onion in it, i would rather say the difference between the swedish ones is that they usualy use breadcrumbs as a meat filler and binder, while here in norway it is more common with potato starch or potato flower and egg as a binder but they are fairly simmilar recepies due to common ancestry.
Spot on!
We often use egg as a binder in Sweden to, aswell as dry bread swelled in milk (or cream). Its mostly there to make the mix a bit less dense. A bit of potatostarch is often used aswell as a binder along side some egg. It has a additional use as it soaks up a little bit of the fat in the mix, that prevents the balls from breaking/splitting. But its more important when you are making a meatloaf, which if often the same recipe only much bigger ofc
Everything looks so delicious 😋
7:15: This is true! Don't ever allow anyone to serve you lamb-in-cabbage. It's not the same. It actually comes from Danish goose-in-cabbage, but the point is that the cabbage must be cooked for a long time. It must be _mutton_. In my opinion, it's best when you replace the water with beer and I always make this when I brew my Yule beer. My great grandfather wrote about Dovrehallen in his diary when he was young, before the war and I used to live a hundred meters from there and I ate there every day. This is the opposite of a tourist trap. It's the the real deal. It's where my friends meet for the Yule celebration every year.
Gravlax (Gravlaks) is a Scandinavian dish shared between Sweden, Norway, Finland and Denmark. It is not specifically a "Norwegian dish".
Cheers 🍺
I'm Finnish and I grew up with it. Dad used to make it all the time. Way better than smoked salmon. Great beer food !
I'm also Finnish and grew up with Gravlax
@@gashix Thanks for the feedback guys, I have adjusted my original post accordingly.
Cheers 🍺
salmon gravlax is eaten traditionally in many other countries( besides nordic ones ) that are positioned around the sea. Salting fish is one of the most oldest ways of food preservation. Basically which ever waters salmon lives, gravlax is eaten.
Do you eat taco in Sweden? I guess taco is also Swedish then? 🤷🏼
Fårikål with a tomato in the middle? What the f,,,,,,,,!
Gravlaks is excellent, but its best when served in lefse.
Nice video my dear friend 💕💕💕💕🌹💕💕🌹🌹🌹🌹🌹🌹🌹
wow
"Shukkaka" "Ferrakol" what the fuck
Not on my plate! 🤣
when in norway, you visit oslo (not tromsø, bodø, trondheim, ålesund or bergen) for fish?
Swedish and Danish kitchen is really incomparable to Norway’s fresh fish. Denmark has great Michelin restaurants though. Out of the Scandinavian countries, Denmark has the best restaurants very close with Norway, Sweden a clear number 3.
And Norway wins these chef-competitions more than Denmark for some reason :-) we do have several michelin resturants in Norway as well .. Yet Norwegian food is often seen as "blend" and boring, while I do beg the difference ... we might often eat our "comfort food" but there is also so many good dishes, we might not use the extreme spices but still the flavors ... my god.
haha. i love pliers in a kitchen
Every professional kitchen has them.
❤❤❤❤❤❤❤❤❤❤❤❤
Is this the farmed salmon they spray insecticides on in Norway?
How is any of this bizarre?
Gravlaks is an acquired taste. I fucking despise it, and I live here.
Its made by Americans. The country where meat has to be washed in ammonia in order for it to be safe enough to serve to the public.
🥰🥰🥰🤗🤗🤗💯💖💝💝💝
Food in Norway is totally crap and extremely expensive. N'full said.
norwegian sausages is a nightmare. Taste like rubber.
Really? All of it? Nothing good here?
You're or course entitled to your opinion, but it sounds like a silly thing to say.
Norwegian food is usually homemade, and if you suck in the kitchen, then the food is crap. Learn how to cook.
And how many Norwegian dishes made by many different people have you eaten?
And you claiming it is extremely expensive is total nonsense.
If you compare average income in Norway with how much the food cost, then the food in Norway is far from extremely expensive as you claim it to be.
It spells grav lax.
No, gravlaks is correct.
Gravlax - Swedish , gravlaks- Norwegian
why at 3:24 there is "säkkijärven polkka" playing ? Song from Finland