taxlady: (Default)
taxlady ([personal profile] taxlady) wrote2009-10-16 03:16 am
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More learning to make Danish food

I have been working on making rullepølse. It's a Danish cold cut. I like the idea of making my own cold cuts, because the ones from the store have scary, long lists of weird chemicals. And, they are rather expensive compared with other meat.

This is my second attempt and though the first one was okay, this is a little better. It may take a while before I get it right. There are loads of recipes on the intertubes and I'm working my way through the ones that look appealing.

From food

[identity profile] kishiriadgr.livejournal.com 2009-10-16 07:57 am (UTC)(link)
Post the good ones and I'll save the ones that don't involve pork ([profile] americanstd is allergic). I'd like to make him Danish food while I'm home.

[identity profile] taxlady.livejournal.com 2009-10-16 08:03 am (UTC)(link)
This one traditionally made with pork, veal, beef, or lamb.

I'll post recipe and photos when I get it right ;)
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[identity profile] dcoombs.livejournal.com 2009-10-16 02:00 pm (UTC)(link)
Hey, that's super cool! I'm a big fan of doing things myself instead of using pre-packaged stuff filled with chemicals. We've had this wonderful industrial revolution, but somewhere along the way people have forgotten how to LIVE.

Good for you!

[identity profile] taxlady.livejournal.com 2009-10-18 10:55 am (UTC)(link)
What does "LOLWUT" mean?

[identity profile] zadcat.livejournal.com 2009-10-16 05:39 pm (UTC)(link)
Is that a pork and chocolate open-faced sandwich?

Also: Do Danish people eat Danishes?

[identity profile] taxlady.livejournal.com 2009-10-16 06:21 pm (UTC)(link)
LOL

It's a slice of beet on the open-faced sandwich, and yes, that rullepølse is made with pork.

Danish people usually avoid things called "Danishes", because they are such a poor imitation of real Danish pastry ;)
swestrup: (Default)

[personal profile] swestrup 2009-10-16 06:24 pm (UTC)(link)
There is a Danish pastry that resembles what we call a 'Danish' but theirs are SO much better!
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[identity profile] dcoombs.livejournal.com 2009-10-16 06:47 pm (UTC)(link)
If, in my travels in foreign lands, I ever encounter a pastry called a 'Canadian', I wonder if I should try it.

[identity profile] americanstd.livejournal.com 2009-10-16 05:42 pm (UTC)(link)
My mother and aunt used to make this from lamb or mutton.

How did you flatten the meat? I remember stacking phone books, encyclopedia volumes, and any other heavy books we had.

One time, my aunt rolled over it with a car

[identity profile] taxlady.livejournal.com 2009-10-16 06:27 pm (UTC)(link)
I put it in a loaf pan and put a smaller loaf pan on top. I got [livejournal.com profile] swestrup to press down on the smaller one while I tied string in two places. It was a suggestion in one of the many online recipes. BTW, I make sure to use the recipes in Danish. The ones in English tend to be older (handed down from immigrant relatives) and include nasty stuff like saltpeter. Even my Danish cookbook (copyright 1967) includes saltpeter in the recipe.