| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 383.1 | No cooks? | WHYVAX::SAVAGE | Neil @ Spit Brook | Fri Apr 06 1990 12:09 | 7 |
| Well, I'm sorry nobody has answered your note, Pete. I'd guess there
are few Scandinavian cooking experts amoung our readers.
I did look up kalops and found that the word refers to "Scottish
collops". Now collops can refer to small cuts of just about any meat,
even small pieces of bacon. [I don't think we'll do any better in
finding Scottish cooks in this conference either.]
|
| 383.2 | Well at least the snus turned up!! | ELIS::BROWN | | Mon Apr 09 1990 07:53 | 11 |
| Thanks for taking the trouble to reply Neil. It looks like we'll
have to strike those two things off our menu at home. I'll go and
ask some of my Scottish pals to see if they know what collops are.
It's quite a problem translating cuts of meat from one language
to another so maybe some people might like to prolong this note
by producing some translations.
Thanks again Neil,
Pete (Sex rullar G�teborgs Rap� �r nu p� v�g ... Yippee!!!)
|
| 383.3 | Go west | DUM::T_PARMENTER | Path lost to partner IE.NFW -69 | Mon Apr 09 1990 09:16 | 1 |
| You could try the notesfile at MARVIN::SCOTLAND
|
| 383.4 | Swedish cooking Problems | VAXWRK::OLSEN | | Thu Jun 07 1990 13:43 | 11 |
| Don't give up that easy. For "kalops" use any kind of stew beef,
( or lamb for that matter) or "chuck steak" that you cut into
small pieces yourself. As for "vetebullar" I think that the flour
in Scandinavia is somehow finer growned, I had problem in the beginning
here in the Boston area ( lived in Stockholm for almost 10 years -
although I grew up in Finland) Try using fresh yeast ( makes a
differense, I think) If, for "kalops" you are using a "cheaper" cut
use beer ( it is great as a tenderizer) or red wine for cooking.
Smaklig maltid,
Charlotta
|
| 383.5 | Sifting Dutch flour seems to be the answer | IJSAPL::WOODROW | From E101 to VAX and beyond... | Sun Jul 22 1990 14:07 | 11 |
| Sorry for the lateness of this reply, but I just started tracking this
conference (just started with Digital in January).
Although I work in the Netherlands, I am American and my wife is Swedish
(we met in Hollywood some 32 years ago). We have been here almost 4 years
and my wife also had problems baking here (specifically, bolla). She
finally found out from another transported Swede here that the answer
is to sift the Dutch flour. Works like a charm and we now regularly
have bolla.
Peter
|