Boots wrote:Would talk to a local welding shop - can fabricate it for you
Yeah, but it's fun to build stuff
Williep wrote:Welcome !!!
Thank you!
JustinCouch wrote:Welcome. I have always wanted to visit Sweden. I hope I can someday. Will you please share some swedish recipes?
Thank you! Yes you should, it's a beautiful country. Don't only go to Stockholm, you should visit the backcountry with all the woods, lakes and rivers. Visitors often seem to like our "Right of public access" which basically lets you go out in nature wherever you want and set up a tent, pick berries and mushrooms or make a campfire as long as you don't disturb the landowner. And yes, without permission from the landowner. You can read more about it here:
http://www.naturvardsverket.se/Documents/publikationer6400/978-91-620-8522-3.pdf?pid=4204.
I'll be sure to post some Swedish recipes with pictures in 'The Outpost' when I cook something. I can give you a sample right now on the Swedish dish 'Kålpudding'. The direct translation is 'Cabbage pudding', but I promise you it tastes better than it sounds. This is how I do it, it's really easy. You will need:
White cabbage
Ground beef and pork (50/50). Some people use only pork, but I prefer 50/50 mixture, that's how my grandmother did it.
I don't have any measurements here, but about as much cabbage as meat.
Butter
Syrup or brown sugar
Potatoes
Lingonberries
Salt and white pepper. Most people prefer black pepper but again, my grandmother.
Set the oven to 350-375. Slice the cabbage thin and fry it on medium heat in butter until its a little soft and translucent, like you would do with onion. Season with salt, pepper and syrup/brown sugar and let it caramelize a bit. Season the ground meat with salt and pepper and add a splash of water to moist it up a bit. Place half of the cabbage in the bottom of an oven dish, spread the meat in a layer over the cabbage and finish of with the rest of the cabbage. Place in the oven for about 45 minutes.
Serve with boiled potatoes, lingonberries and melted butter or gravy. I don't know if lingonberries are available where you live but if you can get ahold of it, mixe in some sugar after taste. It can be quite sour otherwise.
Here's a pic so you get the idea of how it should look. Note: it's not my picture.
Good luck!
Kiwiruss wrote:Welcome here, much snow about at the moment?
Russ
Thank you, Russ!
No, not really where I live in southern Sweden. We get the occasional snowfall now and then at this time of year, but it's about 50 F and sunny here today. Spring is coming
In the northern parts they have full on winter still though.
The brisket I ate there was the best food I've ever eaten, all categories.
