New Scandinavian Cooking - The Smokehouse

Andreas visits the smokehouses of Western Norway. Smoke was originally used as a preservative, but this tradition brought with it the benefit of great flavor as well. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga purée. Season 10 Episode 8

[@frompapertopeoplepodcast4889]

This is SUCH Viking food!! I love it.

[@billygardener19]

My reaction to Andreas is always that he is a complete wizard. I absolutely love this guy!!!

[@blackcellagent]

Damn I love this show!

[@gothicink1112]

I love how you bunrt the Apple! Pyromaniac!! 🤣 I know you are not a welder!!

[@blackcellagent]

“Hand held smoker” the dude just used a vaporizer and got them apples high af! Lol lol

[@newscanman3603]

Lol