Well, we had Down home fish yesterday. It came with
a spunky little salad a La Nouvelle-Écosse, PEI spuds
cut in to strips, and some nice Atlantic Cod deep
fried in new oil, with coffee!

Today we are thinking of Russell pork chops BBQed, with baked
new PEI Potatoes and maybe with a nice pert garden salad.

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I had one dry chicken, the salad was the best part. Tomorrow I cook, I might not be great but I do know better food. LOL

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Made something last night which shocked me it was so good.

1 can of mixed veg.
1 1 1/2 lbs of roast beef

1 Onion

salt and pepper

dumped in the crock pot , Cooked it for about 3 hours. Man was that good.

I think I need a crock pot. My roast beef is never real tender.

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The mind is a weird and mysterious place

Some Hamburger Rice soup hits the spot.

The basic recipe is:
1 big can of Campbell's Savory Vegetable soup (Don't use the heart healthy. It does not taste the same)
1/2 can of water
1/2 cup of minute rice
1/3 pound ground hamburger
1/4 to 1/3 large onion diced

You can scale up this recipe very easily.

I use the 93% lean ground hamburger. It was absolutely nothing to drain when done browning.

Brown hamburger with onion until hamburger is done and onion is soft.
Season anyway you want it to taste. Your choice.

In a large pot add.

Campbell's Savory Vegetable soup
water
Browned hamburger and onion mixture

Bring to a rolling boil

add minute rice and cook for a couple of minutes.

Turn off fire on pot and cover with a lid.

When the minute rice is done cooking. About 10 minutes. You can serve the meal.

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Since it's holiday I will make "oxrullader" the Nordic way.

http://en.wikipedia.org/wiki/Rouladen

Norwegian cuisine? Ahhhhhh

Kumla..........

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"Sour Grapes make a bitter Whine." <(0)>

Norwegian cuisine? Ahhhhhh
Kumla..........

I Think you mean Kummel or European hake in English.
In Norway they call them lysing.
Confused? So am I:)
But I have eaten that. It's like cod and haddock.

Norwegian cuisine? Ahhhhhh
Kumla..........

Forgot to mention.
Kumla is a prison near Örebro.
There are the most dangerous criminals we have.
However their kitchen:) WOW.
School Children and eldery people gets leftovers from there at best.
Usually they get some crap that even dogs refuse to eat...

Norwegian cuisine? Ahhhhhh
Kumla..........

Forgot to mention.
Kumla is a prison near Örebro.
There are the most dangerous criminals we have.
However their kitchen:) WOW.
School Children and eldery people gets leftovers from there at best.
Usually they get some crap that even dogs refuse to eat...

If it's like road kill I keep my hands off of it.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

http://abc7.com/education/school-district-serves-old-meat-to-students-/688689/

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http://abc7.com/education/school-district-serves-old-meat-to-students-/688689/

Yes....
And prisoners. Well Watch.
https://www.google.se/#q=ramsay+prison+show&tbm=vid
In the army I ate food that was perhaps 15 years old 2 or 3 times...

Norwegian cuisine? Ahhhhhh
Kumla..........

I Think you mean Kummel or European hake in English.
In Norway they call them lysing.
Confused? So am I:)
But I have eaten that. It's like cod and haddock.

I have a good friend who emigrated here with his parents in 1943 from Stavanger Norway. His mother made many Norwegian and Scandinavian meals. You are thinking of Fiskeball. "A variety of raspeballer is the fiskeball, where minced fish, fresh or salted, is added to the potato dough."

Kumla is ham and potato dumplings in broth.

ingredients

2 1/2 pounds bone-in ham
4 large Russet potatoes
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup oatmeal
2 cups flour, or as needed
directions

Boil ham (covered with water) in a heavy pot for 3 or 4 hours on low heat after it comes to a boil. Heat must be high enough to keep the water boiling. Preheat oven to 275 degrees F to keep ham warm while dumplings cook.

Peel potatoes and cut into 1 inch squares. Put in cold water (so they don't turn brown) until all potatoes are cut up. Drain. Put some potato cubes and water to cover in a blender. Run on chop. Do no chop too finely. As an alternative, shred potatoes with a food processor or grater.

Squeeze water out of potatoes, add salt and baking powder, oatmeal and flour. Mix well. Form into 2 inch balls. Dust with flour.

Remove ham from broth. Put in covered dish and keep warm in the oven. Return broth to full boil. Drop potato balls into boiling broth. Keep broth boiling and shake pan so balls do not stick to the bottom and burn. When broth comes to a rolling boil, turn heat down to simmer 45 minutes to 1 hour, shaking pan often.

Serve kumla with ham, some of the broth, and butter. Great with boiled onions and carrots, too. Now THAT'S comfort food.

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"Sour Grapes make a bitter Whine." <(0)>

I told you I was confused:)
Norway have many to us very funny words for a few things.
Although I can understand Norwegian (Norska) pretty well.

Fiskeballs is probably Fiskbullar, Fiskeboller in Norway, and are about the same as quenelles in France.
France are bying lots of pikes from the Nordic countries.

And finally I found it:)
Kumla is Komla in norwegian:)
"Komle er ein matrett som òg er kjend som raspeball, klubb eller kompe"
Here it's called kroppkakor.
My dad's favourite:)
Dumplings with some bacon and onion filling.
Served with some lingon or crane berries jam.

My dear Grandmama immigrated with my Grandpa from Germany.
She used to make a tasty meal of potato dumplings stuffed with bread stuffing, with beef roast, red cabbage, and beef gravy for the dumplings.

It was a wonderful German meal.
I remember it still.

Meowdrool.

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"Time is simply the mechanism that keeps everything from happening all at once."

That looks and sounds good!

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My dear Grandmama immigrated with my Grandpa from Germany.
She used to make a tasty meal of potato dumplings stuffed with bread stuffing, with beef roast, red cabbage, and beef gravy for the dumplings.
It was a wonderful German meal.
I remember it still.
Meowdrool.

Arfdrool:)
Wienersnitzel mit kartoffel...
Schweinshaxe mit Rübe und Sauerkraut...
Da' Beers:)

My dear Grandmama immigrated with my Grandpa from Germany.
She used to make a tasty meal of potato dumplings stuffed with bread stuffing, with beef roast, red cabbage, and beef gravy for the dumplings.
It was a wonderful German meal.
I remember it still.
Meowdrool.

Arfdrool:)
Wienersnitzel mit kartoffel...
Schweinshaxe mit Rübe und Sauerkraut...
Da' Beers:)

Grandpa made homemade sauerkraut in the basement as well. With home grown cabbage and a large crock.
It was very good.

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"Time is simply the mechanism that keeps everything from happening all at once."

http://abc7.com/education/school-district-serves-old-meat-to-students-/688689/

Yes....
And prisoners. Well Watch.
https://www.google.se/#q=ramsay+prison+show&tbm=vid
In the army I ate food that was perhaps 15 years old 2 or 3 times...

Me? 20 years

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

@Janneseti don't forget this http://www.isletoncoc.org/crawdad.html

Rouladen on a BBQ are the best.

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

@Janneseti don't forget this http://www.isletoncoc.org/crawdad.html

Forget? HeHeHe. I didn't know they were popular in California. Lousiana however...
August is crayfish party time. If you want to follow the tradition crayfish premiere in 2015 is August 7.
When the crayfish plague broke out in 1907, we had to start importing crayfish from other countries such as the US, Turkey and China. Today we are one of the countries that import most crayfish in the world.

I bought some the other day. Just in case:)


I saw this about The Crawdad Festival.

There is the largest consumption of crawdads outside of Louisiana, over a three-day period, in any one town on the planet.

I doubt that very much:)