Or rather, what are you *not* cooking...
http://news.bbc.co.uk/1/hi/england/cornwall/6207553.stm
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Hi Mark
I would not assimilate regarding the food and beverage. Italian food is
really among the best in the world for me. I just love pasta and the wine
and lasagna is wonderful. In my childhood, the Italian Cassata was the
most noble and elegant icecream dessert available here and often served
:[EMAIL PROTECTED] On Behalf Of
David Savage
Sent: 23. desember 2006 03:07
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Ahhh, that's what rutabaga is. Here it's known as Swede.
WRT pinnekjøtt:
http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt
I'd call it Norwegian Lamb Ribs
David
On Dec 22, 2006, at 22:06, Paul Sorenson wrote:
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.
Heck, we just call it Lefse here in Minnesota!
Sometimes, when I have to explain to (for
Don't forget the lutefisk after you've buttered the lefse.
-P
Charles Robinson wrote:
On Dec 22, 2006, at 22:06, Paul Sorenson wrote:
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.
, and boil it in this bouillon. Adds a strong taste of ocean :-)
Tim
Mostly harmless (just plain Norwegian)
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of
David Savage
Sent: 23. desember 2006 03:54
To: Pentax-Discuss Mail List
Subject: Re: What are you
: 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
pudding.
Tim
Mostly harmless (just plain Norwegian)
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of ann
sanfedele
Sent: 23. desember 2006 04:01
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Markus Maurer wrote:
Hi Paul
03:46
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Hi Paul
is there a traditional menu at Christmas and New Year in America
(like the
turkey) ?
Growing up, my family always had lasagna on Christmas eve, and Ham on
Christmas day. Probably just were we were
Mail List
Subject: RE: What are you cooking?
Hi Mark
I would not assimilate regarding the food and beverage. Italian food is
really among the best in the world for me. I just love pasta and the wine
and lasagna is wonderful. In my childhood, the Italian Cassata was the
most noble and elegant
Duck!
Regards
Jens Bladt
http://www.jensbladt.dk
+45 56 63 77 11
+45 23 43 85 77
Skype: jensbladt248
-Oprindelig meddelelse-
Fra: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] vegne af Markus
Maurer
Sendt: 23. december 2006 01:12
Til: Pentax-Discuss Mail List
Emne: RE: What are you cooking
-Discuss Mail List'
Subject: RE: What are you cooking?
Sounds interesting. Is it possible to make it at home? If it is, where could
I find a recipe?
Tim
Mostly harmless (just plain Norwegian)
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Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of
Jens Bladt
Sent: Saturday, December 23, 2006 11:22 PM
To: Pentax-Discuss Mail List
Subject: RE: What are you cooking?
Duck!
Regards
Jens Bladt
http://www.jensbladt.dk
+45 56 63 77 11
+45 23 43 85 77
Skype: jensbladt248
Why ducking Jens?
Tim
Mostly harmless (just plain Norwegian)
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Jens
Bladt
Sent: 23. desember 2006 23:22
To: Pentax-Discuss Mail List
Subject: RE: What are you cooking?
Duck!
Regards
Jens Bladt
http
Sounds great, Ann. I love duck, it is my favorite fowl, but my wife
isn't very keen on it. I'm going to make a crown roast of pork. It
will be stuffed with a cherry, pecan and cornbread dressing. I have a
couple of good cabs, and my wife is making a sweet potato pie with
pecan and
dueling Christmas dinners! YOurs sounds lovely as well
what are um cabs ? aside from taxis, that is :)
ann
Paul Stenquist wrote:
Sounds great, Ann. I love duck, it is my favorite fowl, but my wife
isn't very keen on it. I'm going to make a crown roast of pork. It
will be stuffed with a
Stenquist
Sent: Saturday, December 23, 2006 12:30 AM
To: Pentax-Discuss Mail List
Subject: What are you cooking? Was HELP! re NEtscape 7.0
Sounds great, Ann. I love duck, it is my favorite fowl, but my wife
isn't very keen on it. I'm going to make a crown roast of pork. It
will be stuffed with a cherry
I am having leftover turkey cassarole from T-Day. Aren't I lucky?
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.
Tim
Mostly harmless (just plain Norwegian)
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Paul
Stenquist
Sent: 23. desember 2006 00:30
To: Pentax-Discuss Mail List
Subject: What are you cooking? Was HELP! re NEtscape 7.0
Sounds great, Ann. I love duck
Depends on who cooked it originally :)
a
graywolf wrote:
I am having leftover turkey cassarole from T-Day. Aren't I lucky?
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-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
Cabernet Sauvignon. I have two different Napa wines. It's fun to
compare.
Paul
On Dec 22, 2006, at 7:05 PM, ann sanfedele wrote:
dueling Christmas dinners! YOurs sounds lovely as well
what are um cabs ? aside from taxis, that is :)
ann
Paul Stenquist wrote:
Sounds great, Ann. I love
) drinks later ;-)
greetings
Markus
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of
Paul Stenquist
Sent: Saturday, December 23, 2006 12:30 AM
To: Pentax-Discuss Mail List
Subject: What are you cooking? Was HELP! re NEtscape 7.0
Sounds great, Ann
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
: What are you cooking?
Yum! I'm not a vegetarian but I love mushrooms. Sounds like a winner.
Paul
On Dec 22, 2006, at 7:12 PM, Markus Maurer wrote:
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To: Pentax-Discuss Mail List
Subject: What are you cooking? Was HELP! re NEtscape 7.0
Sounds great, Ann. I love duck, it is my favorite fowl, but my wife
isn't very keen on it. I'm going to make a crown roast of pork. It
will be stuffed with a cherry, pecan and cornbread dressing. I
Mail List
Subject: Re: What are you cooking?
Yum! I'm not a vegetarian but I love mushrooms. Sounds like a winner.
Paul
On Dec 22, 2006, at 7:12 PM, Markus Maurer wrote:
Hi Paul
as a Vegetarian I will have a very nice mushroom filled pie with
cream and
salads and other goodies and lots
-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of
Paul Stenquist
Sent: Saturday, December 23, 2006 2:45 AM
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Yum! I'm not a vegetarian but I love mushrooms. Sounds like a winner.
Paul
On Dec 22, 2006, at 7:12 PM
On 12/23/06, Markus Maurer [EMAIL PROTECTED] wrote:
Hi Paul
is there a traditional menu at Christmas and New Year in America (like the
turkey) ?
What about other countries?
Here in Oz we share the Pork, Turkey Ham tradition.
Though the Australian Christmas feast features seafood heavily.
Ahhh, that's what rutabaga is. Here it's known as Swede.
WRT pinnekjøtt:
http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt
I'd call it Norwegian Lamb Ribs
David (the now educated) Savage
On 12/23/06, Tim Øsleby [EMAIL PROTECTED] wrote:
I googled to find rutabaga. Now I've googled more, Swedish
Hi Tim
I will better not tell you what saudehaud sounds like in Swiss German :-)
Just go on with your Viking babble. I have some nice Swiss slang words for
you in return...
greetings
Markus
they live like wild animals ;-)
Next lesson is saudehaud aka smalahove, a very refined dish ;-)
Tim
When I worked in Australia a few years back I remember having a
seafood crustacean that was called a bug. It tasted something like
lobster, although perhaps a bit less rich. Bad name, good tasting
critter.
Paul
On Dec 22, 2006, at 9:16 PM, David Savage wrote:
On 12/23/06, Markus Maurer
Mail List
Subject: Re: What are you cooking?
Christmas doesn't have as solid a traditional menu as Thanksgiving.
But if there's a single most popular menu, it's probably a smoked
ham. That's what we usually have, along with au gratin potatoes
(sliced baked potatoes with a cheese and cream sauce
] [mailto:[EMAIL PROTECTED] Behalf Of
Paul Stenquist
Sent: Saturday, December 23, 2006 3:15 AM
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Christmas doesn't have as solid a traditional menu as Thanksgiving.
But if there's a single most popular menu, it's probably a smoked
ham
Hi Paul
is there a traditional menu at Christmas and New Year in America
(like the
turkey) ?
Growing up, my family always had lasagna on Christmas eve, and Ham on
Christmas day. Probably just were we were at in the Italian / American
multi-generational assimilation process.
- MCC
--
Morton Bay Bug, from Queensland.
BTW, crayfish have claws, but what we in W.A. call crayfish are the
local Western Rock Lobster that don't have any.
Cheers,
Dave
On 12/23/06, Paul Stenquist [EMAIL PROTECTED] wrote:
When I worked in Australia a few years back I remember having a
seafood
] Behalf Of
Paul Stenquist
Sent: Saturday, December 23, 2006 2:45 AM
To: Pentax-Discuss Mail List
Subject: Re: What are you cooking?
Yum! I'm not a vegetarian but I love mushrooms. Sounds like a winner.
Paul
On Dec 22, 2006, at 7:12 PM, Markus Maurer wrote:
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Yes, crayfish are much smaller than lobsters. They are common food in
the New Orleans area. They are a great delicacy in Sweden. When the
local Swedish crayfish became rare, they started importing them from
the U.S. I don't know what the crayfish situation is there now, but
when I was in
I did.
It is pretty much like what you get in a family restaurant for
Thanksgiving or Christmas dinner only made with better ingredients, and
a bit of love. Sliced turkey breast, stuffing, mashed taters, green
beans, gravy, cranberry sauce, hot rolls, pie. I will not be having the
cranberry
Well no wonder I didn't know - I dont' drink!
ann
Paul Stenquist wrote:
Cabernet Sauvignon. I have two different Napa wines. It's fun to
compare.
Paul
On Dec 22, 2006, at 7:05 PM, ann sanfedele wrote:
dueling Christmas dinners! YOurs sounds lovely as well
what are um cabs ? aside from
: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
ah - homemade leftovers - much better !
ann
graywolf wrote:
I did.
It is pretty much like what you get in a family restaurant for
Thanksgiving or Christmas dinner only made with better ingredients, and
a bit of love. Sliced turkey breast, stuffing, mashed taters, green
beans, gravy,
You really should have the odd glass of water now and then.
Dave g
On 12/23/06, ann sanfedele [EMAIL PROTECTED] wrote:
Well no wonder I didn't know - I dont' drink!
ann
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Good idea - I'll try that!
ann
David Savage wrote:
You really should have the odd glass of water now and then.
Dave g
On 12/23/06, ann sanfedele [EMAIL PROTECTED] wrote:
Well no wonder I didn't know - I dont' drink!
ann
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David Savage wrote:
Morton Bay Bug, from Queensland.
Not necessarily!
It could have been a Balmain Bug:
http://www.sea-ex.com/fishphotos/bug,.htm
Depends whether Paul was in northern or southern Australia, at
the time he got his bug.
Keith McG
On 12/23/06, Paul Stenquist [EMAIL
It was in Brisbane, so I suspect it was the Morton Bay variety. I
wrote them (the bugs) into my novel.
Paul
On Dec 23, 2006, at 1:37 AM, Keith McGuinness wrote:
David Savage wrote:
Morton Bay Bug, from Queensland.
Not necessarily!
It could have been a Balmain Bug:
On 12/23/06, Keith McGuinness [EMAIL PROTECTED] wrote:
David Savage wrote:
Morton Bay Bug, from Queensland.
Not necessarily!
It could have been a Balmain Bug:
http://www.sea-ex.com/fishphotos/bug,.htm
Depends whether Paul was in northern or southern Australia, at
the time he got his
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