Yeah. Thanks a lot. I think that's it. In Norway what we call flatbread is hard, the lefse is soft. Imagine a thin version of tortilla.
There are many versions of lefse. Some are baked on flour alone, in other regions they use potatoes and flour. Lefse is very tasty, but the tradition is not a strong as it used to be. That's a shame. It is a lot of work to make lefse. Tim Mostly harmless (just plain Norwegian) -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Paul Sorenson Sent: 23. desember 2006 05:06 To: Pentax-Discuss Mail List Subject: Re: What are you cooking? Don't know if this helps or not. I grew up in a community that had lots of 1st generation Norwegians and they often referred to lefse as "flatbread". -P "Blessed are the Norwegians...they drink coffee by the barrel, at fish soaked in lye and ski uphill." Tim Øsleby wrote: > I googled to find rutabaga. Now I've googled more, Swedish turnip, is a > better translation I believe. > http://en.wikipedia.org/wiki/Rutabaga > > Lefse is also important to many when eating pinnekjøtt. I'm not able to find > a translation for that. Jostein, Dag, Pål, please help me. It is important > to educate the savages abroad. They live like wild animals ;-) > > Next lesson is saudehaud aka smalahove, a very refined dish ;-) > > > Tim > Mostly harmless (just plain Norwegian) > > > -----Original Message----- > From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of > Markus Maurer > Sent: 23. desember 2006 02:36 > To: Pentax-Discuss Mail List > Subject: RE: What are you cooking? > > I vote for a special Norwegian rule on the PDML: > They always have to translate the Norwegian "chruesimuesi slang" to proper > international English as well without asking for. > You tried well Tim, but translating kålrotstappe with rutabaga was not > really helpful for me ;-) > bon appetit > Markus > > > -----Original Message----- > From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of > Tim Øsleby > Sent: Saturday, December 23, 2006 1:49 AM > To: 'Pentax-Discuss Mail List' > Subject: RE: What are you cooking? > > > My Christmas dish is pinnekjøtt, dried mutton ribs, dried and salted. > This is far from duck ;-) > > If you do it the old way, you do it all by yourself. Salt and dry the rib. > Nowadays few does this. > Before cooking, put it in water over the night. Then you cook it over steam. > Using a few drops of water in the bottom of the pan, then you put some birth > sticks, and on top of them, the meat. You cook the dish for about four > hours. Served with potatoes and kålrotstappe (mashed rutabaga). > > If you are not at work (I am this year), you drink beer and Akkevit (potatoe > "brandy"). So I'll drink water. > > > -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
