Comments on: Celebrating: Norwegian style http://withknifeandfork.com/celebrating-norwegian-style a blog mostly about food Sun, 13 Jan 2019 19:41:31 +0000 hourly 1 https://wordpress.org/?v=4.1.41 By: hagenpahytta http://withknifeandfork.com/celebrating-norwegian-style#comment-156 Wed, 27 May 2009 21:09:03 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-156 The rømmegrøt is far less custard-y whith semolina, so I would recommend you try that.
Nice post, by the way.And nice blog :-)
Greetings from happy Norwegian.

]]> By: Siri http://withknifeandfork.com/celebrating-norwegian-style#comment-155 Tue, 26 May 2009 21:17:08 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-155 Hey there- so glad you gave Rømmegrøt (or “rømmegraut”, as it’s called in the west coast region where I live) a go! It is totally rich and unbelievably filling. We like to eat it with raisins and “an eye” of butter- as if it weren’t fatty enought! Another common accompaniment is flatbread to go with the fenlår.

Hurrah for Eurovision 2009! Norway is all a buzz about being next year’s host.

-Siri
(the former, Transplanted Baker- working on getting my site up and running again soon under a different domain).

]]> By: JennDZ - The Leftover Queen http://withknifeandfork.com/celebrating-norwegian-style#comment-154 Tue, 26 May 2009 20:44:08 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-154 This was one of my favorite dishes from when I lived in Norway, as it was so unusual from things I had ever eaten before – and it is actually great with the dried meat – it cuts the sweetness!

]]> By: goodshoeday http://withknifeandfork.com/celebrating-norwegian-style#comment-153 Mon, 25 May 2009 08:59:45 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-153 Thanks for all the comments. I really enjoyed trying this dish as something different from what I normally cook. I don’t think I’d want it with the traditional cured meat but as a sweet dish it was lovely. I tried it cold and its like a very firm version of panacotta, the sweetness it less obvious when its cool – its still rich though a good tart compote would help cut through it.

Ginger/SuLin: too countries and this on top was a bit much. Ah well it was fun!

]]> By: Reeni? http://withknifeandfork.com/celebrating-norwegian-style#comment-152 Tue, 19 May 2009 20:07:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-152 Came over to say hi from Karen’s blog. This sounds so rich and delicious-a nice treat!

]]> By: girlichef http://withknifeandfork.com/celebrating-norwegian-style#comment-151 Tue, 19 May 2009 13:48:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-151 Found you through Karen..looking good!! Can’t wait to read more :)

]]> By: Donna-FFW http://withknifeandfork.com/celebrating-norwegian-style#comment-150 Tue, 19 May 2009 02:37:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-150 Visiting you via Karen’s blog. Wonderful stuff you have! This dish sounds fantaastic. Nice to meet you.

]]> By: Mary http://withknifeandfork.com/celebrating-norwegian-style#comment-149 Mon, 18 May 2009 22:36:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-149 That is an interesting dish. I jumped here from Karen’s blog. I’ll be back often.

]]> By: Karen http://withknifeandfork.com/celebrating-norwegian-style#comment-148 Mon, 18 May 2009 21:38:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-148 What an interesting dish! I’d love to try this!

]]> By: Su-Lin http://withknifeandfork.com/celebrating-norwegian-style#comment-147 Mon, 18 May 2009 12:01:00 +0000 http://withknifeandfork.wordpress.com/2009/05/17/celebrating-norwegian-style-2/#comment-147 TWO countries?! How did you do it all? Very impressive stuff though I’m not sure I can stomach this sour cream custard.

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