You can make all the fun you want of Denmark. We can take it, and I will encourage it, because we really enjoy it. It's an essential part of Denmark: making fun of everything.

Forloren is “mock” - mock turtle, mock rabbit. It’s an old-fashioned dish made of meat loaf presented to resemble a rabbit roast, ostensibly to stretch a budget and still please the roast loving members of the family. I prefer meat loaf to an actual rabbit anyway so it’s one of my favorite Danish classics.

Calling smørrebrød open Faces sandwich is the same as calling an actual sandwich closed smørrebrød 😂✌️

Sky is awesome!! Gives such a good flavour to all kinds of smørrebrød!

The red hotdog sausage has its origin in Vienna, where sauages were died red if they were a day old. They were then sold cheaper. This spread to Denmark, and as the red sausage proved more popular, today all boiled wiener sausages are red. But they can not be called wiener sausages any more, so they are called hotdog sausages.

I really enjoy a simple “kartoffelmad” potato on rye bread with mayonnaise, salt an chives. As a vegetarian it should be perfect if you want smørrebrød.

There's a lot of vegetarian options you can put on your smørrebrød. You can use the food you usually put on bagels. It's your creation. There's no rules. ☺️

Very danish food explained in a VERY american way😂

Oh'man I miss brown gravy and sky. Not to mention remoulade for my torskerovn. Arkansas, Jess

oh stop it. Everyone loves smørebrød. Fun fact: most of the time it's just called "En mad". This is directly translated to "a food" and is specific only to bread with toppings. So we often just say "skal du have en mad?" / "Do you want a food?".

About sky: A strong beef-stock will gelatinize naturally. That's basically what it is: cold, strong soup. I like it because it adds acidity to my "smørrebrød" and it doesn't contain much fat. My secret pleasure is "spegepølse" (salami) with sky (but most danes would consider that weird). A vegetarian piece of "smørrebrød" could be a "kartoffelmad" (potatoes with onions,chives and mayo)

Uhmn... love sky on my leverpostej👍😝

Fun episode! 😄

I´m swedish and I love danish food. My father was born in Denmark so we visitedDenmark at least one time a year

I’m a Dane living in Louisiana for the last 25 years and I love and miss sky!!!!

I find it kind of cute, that you're living a life that most of the danes left 30 years ago. I had the same culture shock moving from the out skirts of Copenhagen to a small town in Jylland in 1980

The first thing that Finnish military install in their camps on military missions abroad, is of course a sauna. The first thing Danish military install is of course a hot dog stand, and that is a fact!

A red sausage is originally a Wiener pølse (brown sausage), but the phenomenon of red sausages arose when people thought of dousing the day-old sausages with red color to give them a more inviting appearance. The same was the case in Denmark in the 1930s, when Denmark was poorer

Hi a Dane here. Why are the classic Danish red sausages actually red? The color originates from the 30s, when in Kødbyen (a reallly big meat market at the time) in Copenhagen, all the goods were collected that there was a bit of doubt about whether you could sell or not. Then they were drenched with the color red, and sold to the poorest part of the population. The red sausages can only be found in Denmark, and a bit in Sweden, where they are imported. It is said that the Swedes were very suspicious of the color red, and it was not until 2011 that they began to be imported there. The color used when the phenomenon of red sausages started was probably not very healthy, but today we use a natural dye that can be found in the back shield of a kind of aphid, which is found in Gran Canaria and in South America. It is the same dye that is also used in lipstick, so it is quite harmless. Why do we pickle so many things? Well it all goes back to a time before refrigerators, in order to have food for the winter, we would pickle things. As for the stuff you use to make brown sauce (madkulør) it's just burnt sugar, I know because I worked at the company that makes it for 12 years :) At 17:40 You can make all the fun of our food and traditions as you like, we know and love dry and sarcastic humor. Denmark, Sweden, and Norway have a long tradition of roasting each other.

This is hilarious 🤣 As a kid when mom asked what I wanted for dinner it was always build your own hotdog or burger and mom would get different toppings and even sometimes different breads as well :) and as a kid it was happy days when we stopped at at "restaurant cold feet" and got a french hotdog, they were the perfect snacky food to walk while eating hehe

The french hotdog is one-hand-eating-friendly, and you decide which kind of sausage you want. Normals, Unions, Cheese, wrapped in bacon.. sausages. THe french hotdog can be eaten with one hand when driving or talking on the phone. A regular hotdog is mostly eaten with 2 hands. Not practical when driving

You pretty came up with the same list I would have come up with. Other weird things to me are the very pink salami, very small heads of lettuce and Medisterpølse. The first time I was introduced to Danish sandwiches was at the annual Danish Queen's Birthday here in Canada. They looked like they were six inches tall and I proceeded to remove everything that I didn't like form them like the different types of onions, beets, remoulade and butter. My now Danish wife was outraged and I've never been allowed back at that event. On my first trip to DK a few months later, my mother in law laid out rye bread, cold cuts and other toppings. I took one slice, didn't put butter on it, then piled on some cold cuts and bit of mustard, then put a second slice on top and ate it with my hands. Mother in Law was outraged. I didn't know why. I still don't know why.

The colouring is really just caramelized sugar that's been thinned down with water. It makes it a lot easier to get a brown sauce when you don't know how to make a dark roux properly.

Asier is part of the pumpkin family - but yes Denmark like a "Sour" to our food Look up forloren skildpade (fake turtle) :P

You are sooo funny! Really enjoyed your commentary- Tak

This video made me laugh so much, especially your pear story xD xD xD xD

Sky is the meat juice you get when frying or roasting meat. It can be used to make sauce, skysovs, as you yourself described. To a Dane such sauce looks rather unappeticing unless dyed brown. Sky can also be jellied and used as a condiment for smørrebrød. In English you have something similar called aspic, though aspic has other stuff embedded in it.

I really like your channel, so hyggelig :)

Danish person signing in. It's so funny and interesting to hear you describe weird danish food :P I think a lot of danish children has had a similar experience as you with the asier. Thinking it was something sweet and then getting so confused and grossed out honestly :P I think it's mostly adults that likes them, but I'm not sure. I've never learned to eat them! If you think brun sovs on potatoes is weird then try "jyde nachos" which is where you use brun sovs as a dip for potato crisps. It's a thing, believe me :P

At least four of the pieces of “smørrebrød” shown, are missing the “sky”! For us meateaters “sky” gives a delicious taste of meatness on an otherwise dull piece of bread!😋

Actually the Fransk hotdog is relatively new in Denmark. The first time I saw one was on a vacation in France in the 80s. I thought it looked kind of perverse! They took half of a bagette and pressed it onto a stake before putting the sausage in the hole. Some years later it came to Denmark with the hole already made !😁

Number 6. That stuff is effing amazing!

Talk about strange food .... "Im a big jello person" it so funny.

"Asier" is plural of "asie" You can pickle with sugar too or salt - not just vinegar. Sky is delicius and often occurs spontanously if you let the juices from a roast cool. A hare (Lepus family) and a rabbit (Leporidae family) are two different families of species. Hares are bigger, have longer ears, live above ground, are solitary and are really really fast (up to 80 km/h) - its one of the most common game animals in Denmark. Some years I have one living in my garden.

Asier also exist in Germany. Here they are called Senfgurken (mustard cucumbers). When I was a kid, I had dan-o-maia because of the Olsen banden movies, and røde pølser with the Danish remoulade/hot dog sauce (with cauliflower and curry powder) and soft ice was always the highlight of the holidays. I never wondered why the hot dogs were red. To me it was totally natural that the Danish cherish their "Danebrog" and like everything that has the flag on it (think of decorations or advertisement) or is simply red. Venlig hilsen fra Leipzig, Tyskland

Hey it´s great fun to see stuff through your eyes. I never really thought about neither the colour of hotdogs nor the size of the buns 😁😎👍

hehe.. sjov video :)

Please note that what Americans call a hotdog, we call a "pølse" .. only the sausage. Hotdogs in Denmark is the sausage with bread around it, usually with ketchup, mustard, remoulade, onions and cucumber salad. Just like a hamburger is a beef i the US, whereas a hamburger i Denmark is the complete sandwich.

In My house we make brun sauce like you explained, you americans make gravy. Melt butter, put in flower, whisk while adding the juice from a roast or chicken or home made stock, cream or Milk. ..and then adding brun sovs colour to that. I rarely use bouilloncubes.. It doesn't taste right for me. I too love Jello. We get it at the supermarked Menu. But you can find a bigger variety bying it online here in Denmark. They speciallies in British and American fooditems. You can get it with sugar or sugarfree. I love "sky" with mushrooms on dyrlægens natmad og on rullepølse.

Interesting video, I can really relate with. My mom used to put kulør in all her gravies. She also used to make or serve foods such as liver paste, meatloaf with bacon, red cabbage with boiled potatoes, headcheese, pickled herring, thinly sliced cucumbers marinated in vinegar. She also liked to serve open faced sandwiches (mostly with rye bread) with varied meets and cheeses as well as shrimp. When we had a party with Danish friends we would sit at the table for a long period of time passing around platters of open faced sandwiches and drinking beverages such as sodavand, beer, and akvavit When I visited my relatives sometimes they would serve rødspætte (plaice). In Canada it is difficult to find plaice, but my mom used to fry up some sole fillets as a substitute. :)

Leverpostej med asier sky og rødbeder.... MMMMMhhhmmm! :)

What?? No "Karrysild" or just salted/pickled Herring in general on your list? :) That's usual the one that foreigners find weirdest :D. I absolutely LOVE it

Great hearing about Denmark when your already in Denmark 🇩🇰😊

Hi Kelly, I have been a vegetarian since 1962 (my birth) and I live in Copenhagen.When I was a kid, you certainly weren't spoiled for choice as a vegetarian. There was ONE shop in Copenhagen catering to vegetarians, Råkostdepotet, importing vegetarian specialties from places like Switzerland. Otherwise, you bought the raw materials and made your food from scratch. Fortunately the situation today is quite a bit better for vegetarian foodies. As for weird food, try svi∂, that is an Icelandic dish, the head of a sheep split in two and prepared on your plate and then there is surströmming from Sweden: Fermented fish on can. It stinks so bad that you open it outside and keep the can on considerable distance from where you're dining. From Denmark we got sylte, the headmeat from a pig, popular for xmas, same goes for grisetæer, pig's toes.

The purpose of the Asier (pickled in vinegar solution) is mainly to cut through the often rich food and balance it out. I agree that denmark a while back was not overflowing with vegetarian choices, but the thing that stood out the most was when I visited Kiruna in north Sweden.. in a restaurant, two ladies asked a waiter if they had a vegan option.. and the waiter gave them the only vegan option they had.. a pamphlet with directions to the airport, I was shocked. Granted you don't see a lot of carrots growing in the arctic, but it felt almost vegan-hostile.

17:06 as there are forloren hare there are forloren skilpade, (mock turtle soup)

Also you can definitely make a vegetarian smørrebrød ^-^ have you tried a potato or tomato one? ^-^

When I went to Denmark in 1984 with a college group and stayed with a family, they provided us a Smorebrod every day for our lunch. I had hardboiled eggs, liver pate, meats, like you indicated, but they served me the combination of smoked herring and strawberries. It was not a combination I would ever have dreamed of putting together..

Watching tge part about Fransk hotdog, made me crave it..so therefore I am having it for dinner tomorrow.

I think you have misunderstood what brun sovs is. It's basically gravy, you know flour, butter, some kind of fond/stock/boullion or the juices from your cooked meat. The only difference is that people put ind the "kulør" you talk about, wich is a food colouring without any taste. In older days this brown colouring was made of a bit of burnt shugar and water and then added to the sauce, but nowadays people just buy it readymade

That was a fun video. As a Dane I've had to ask foreigners to describe certain tastes (ex. rye bread, which I love!) because they're too familiar me to describe. I am pescetarian who loves smørrebrød! But I do feel for you being vegetarian and living in a small town, that can't be easy all the time

Bilka ( a supermarked)has Jello. I like sky but I don't use it on leverpostej, mostly on rullepølse. On leverpostej I use red beets or red cabbage that is pickled

In older times sausages were coloured red if not produced same day. Nowadays sausages are coloured red even they are fresh. You can say it is a habit from old times

Kort historie om de røde pølser. Danmark var i en økonomisk krise så der var kun råd til at købe anden sorterings pølser, der den gang var røde. De røde pølser blev et stor hit, de er dog ikke længere anden sorterings. (Historien er dog lidt længere)

What's wrong with with the brown sauce? What does it taste like?

Sky is gravey jello before you mix it with flour and color to make gravey you could actually cool it down to make it stiff for your smørrebrød, and that’s why it fits with meat and paté on your bread.

Hi! I am another native Danish person just randomly stumbling in. I found your KZfaq channel searching for a Danish song :-). Your video made me smile a lot. The red sausages are very weird. I think the only reason they are still being purchased is for sentimental reasons, "oh the red sausage I had as a child!". At every children's birthday party we would have red sausages. I think that's the main reason, and the low price. For some reason they are always of low quality and I honestly can't fathom that they are still a thing. But, from what I can tell the sausage is (fortunately) slowly dying. By the way, I get the impression that you live in Jutland, and I guess the host of the party was probably a person between 60-80 years old, because the platter with "asier" and other pickled food is something my parents would do as hosts as well! :-) The food older generations eat is a bit weird. My grandparents would sometimes have a loaf of bread with just pig fat/lard and roasted onions. The thought alone makes me shudder. But some super-markets still sell pig fat/lard for use on bread. My grandparents would also make "gammeldags sylte" - something my parents occasionally would eat as well. I am so glad that the abomination of "sylte" is also slowly fading away into the abyss of terrible foods that should have never seen the light of day. It was probably conjured during a blizzard in the year 1800, by some peasants that would eat anything to survive :-) Regarding brun sovs, I can definitely see why the usage of kulør is weird. Personally I don't think it adds a lot of flavor to a sauce on its own, so the continuous usage of kulør is a bit odd, but courtesy of my dad's cooking I have my own theory as to why kulør became widespread. So, my dad would usually make brun sovs with the remaining water from boiled potatoes and then add salt and pepper. A very basic and boring sauce as you can tell, and the sauce would be pale and unappealing to look at, but with a few drops of kulør it looked like the good stuff, as in the gravy my mom would make using the juices from the roasted pork and the roasted caramelized onions and what have you, which would make the sauce a bit dark on its own. My dad's cheat brun sovs on its own wasn't good, but combined with the roasted meatballs, the boiled potatoes, the caramelized onions etc. it provided something that sorta worked.

😂❤️ Bright sausages - in the olden days sausages were poured over with red dye if they hadn't been sold the day they were made. Next day they'd be sold for cheap - those ended up being more popular, not only for the pricefriendliness but also because food in those days wasn't exactly exploding in colour 🤭

Mock hare was my favourite dish as a child & teen! My mum always made it, when I came home from America! 😋

The reason we eat hotdogs when we arrive at the airport is the smell. The airport smells like hotdogs. There is a hotdog stand in the baggage area at belt 3. It takes 15 minutes for the bags to arrive. Hard to resist.

Actually French Hot dog is named like that because it is made from half a Baguette that is hollowed out to fit the sausage.

Sausage stuffed inside bread is a "Montefrank". Asier is pickled pumpkin. In Norway sky/aspik is translucent. It's eighter light brown, (beef stock) or clear, (pork stock).... The brown version is traditionally served in a narrow slice on top of a flæskestæg or roast beef smørrebrød. Adorned with condiments like cucumber, tomato, horseradish/remoulade, fried onion/raw onion, pickled gherkin/beet root.... All optional. 😍😁🇳🇴 The clear (pork) sky is mostly used in aspic dishes. Filled with eighter fish/ prawns/chicken/cooked ham, and various vegetables.

I can ad 1 very weird food, you can get at any hotdogstands, if you ask politely :) And it is vegetarian. The food is "Kradser" and it is a hotdog, but without sausage - can you imagine? haha :D The food is made of hotdogbread+ketchup+mustard+fried onion. Sometimes remoulade/pickles are added, if you like. I like your channel btw.

The "Asier" thingy i just love! Had an aunt that made them, don't know what we call them, but I as a child learned fast to hunt them down at any serving. So so good with meatballs (frikadeller).

After seeing this, I will definitively try and pickle a pear. It could possibly be very good :)

As a Dane the most horrible thing I ever had was when my very sweet Søńderysk aunt Ruth served me sylte. Its cooked cowbrain in jello. You eat it sliced on rye bread with mustard. And I ate it because she had made such an effort to make it for me.

You do not have to be foreign to think some of the food is weird. I am Danish, and I agree with you up to a point: 1) The red sausage was more popular in my childhood. It was often served at childrens' birthday party as a goodbye-meal. Today you can get sausages, that are not red, but more brown, and since immigration from meditarian and other cultures kebab, springroles, pizzas and other snacks have decimated the red sausage. I have not eaten it for many years, and I guess they contain other colours than in my childhood. After eating red sausages, we would pee red the day after. 2) Not particular Danish. 3) I always avoid the special cucumber in vinegar. It is sour and I will at any time prefer a real, raw and fresh cucumber. 4) You are right, that many old people like this gravy. I can eat it, but it is not a pleasure. It can be used on boring boiled potatoes. I have only cooked it myself once, when it was sceduled in my kichen class in school. 5) Disgusting. (afSKYeligt) (hope you get the joke). I always leave it on the plate when it is served. 6) Forloren in this sense means that you prepare the minced meat as you would prepare a hare.(Not rabbit), I.e. an artificial imitation. 7) This has set Denmark on the international food map.

Brun sovs{Brown Sauce} It is made (in my experience) in the same way you make gravey in the US. Only you add some kind of thickening agent(starch/flour) and the brown colour(that is what is in the plastic flask, though it is sometimes incorporated into the thickening agent). Often you do add some broth, stock or boulion to it, just to enchance the flavour.

My mom would boil the red hotdogs in water for dinner, then add some of the water to white sauce. It would turn the sauce pink. Then of course have it with boiled potatoes. Loved it!

I had to stop to process after 1 and 2 because my first experience with a "hot dog" in Bagsværd was SO disappointing after growing up with Chicago dogs. I suspect your videos are going to be very helpful in preparing for the eventuality of living full time with my fiancée in Denmark.

Many years ago most sausages were brown. Those which were not sold, were colored RED by the butcher and were sold cheaper. Well with time some people prefer red suasages. So now they are made brown or red with no difference in production dates.

Ha ha thanks for a funny video :) I live in New Zealand (13 years) and I really miss the Danish Smørrebrød with the "real" Ryebread. Here in NZ we can only get some kind of German Rye bread and it is NOT the same at all. By the way the Brun Sovs (Brown gravy) are in most homes made the same way as you describe the US way. The bottle you showed of "Kulør" don't have any taste but is only for coloring the gravy. I would really like to hear a Danish version of your video :) It sounded so funny when you tried to say "Pølsevogn".

A lot of countries does pickle vegetables and fish. Only because of old time. When they didn't have refrigerators. It's the only way to make it last. Look at the expire date of a pickled something

Hi Kelly. I am danish (70 years old) and living in Denmark. I think You are describing old traditional danish food. I am not sure if braun sauce or asier f.eks. are eaten a lot anymore or any of the other stuff you refer to. Also vegetarian food I find that a lot of danes prefere to meat. Maybe it has to do with where you live, whether it is in a small town in Jutland or in a major city. But still I think that young guys love the heavy traditional food with potatoes braun sauce and meat. Years back, participating a big party as a wedding or 50 years birthday, You could be certain that the menu would be soup, roast and icecreme. Today we laugh a bit af that. The menues are much more variatet now a days. But it is so interesting to follow your vlog, so many thing I am not aware of as a Dane. So thank you.

Red Hot Dogs are a traditional food, here in Maine. They are known as "Red Snappers", and I always thought they were " from away ", available everywhere, but now I will have google about that.

I underestimated how hard Smorrebrod was to make! I thought it'd be like making a sandwich. For my husband's birthday this year I decided to try and make it as a surprise. I tried to "rip off" Aamanns Deli's toppings. I bought all the stuff and put all the ingredients in seperate sections on the counter based on what sandwich they'd go on. My family tried to help because it was taking me so long to make. They mixed all the ingredients, I'd seperated out though! I could not recall what topping went on what sandwich. Then I went to look back on Aamanns website but the menu was only viewable when the restaurant was open and it was like 4am in Denmark, so I could not view the menu. I was so sad. They turned out okay in the end though. Definitely not as pretty as I'd hoped 😂

Hi Kelly - when you mention "Brun Sovs" you are forgetting our the Danish "bøfsandwich". Kind of a large burger on a plate - only poured over with "Brun sovs" - and plenty of it :-)

The taste I get, when I was eating "Asier" was the same taste, as the smell of a previous tent, when it got rainy wet. The most "weird one" shown, is actually the most normal. If Danes are looking for "farvekulør", (I *think* the term is) then, show them that, and they go: "yes, exactly" I love it. But ok, I am Danish. Kind of salty, which makes it great match for "leverpostej" for example. The only thing, it goes great with, by the way. And to those out there, finding the natural sky, weird, they even have a version in the stores, with mushrooms in it. "Forloren" means "fake". At least as I have learned it. The taste is like our meat cakes. At least in my family. We also have versions with fish of different sorts; hearing, salmon, plaice filet

In Germany we have the meat jelly, too. In Northern Germany you can even find fish jelly. Only we call it “Aspik”. 😄

I've never heard of 3 but I had oddly similar food experiences because of my specific illnesses. Oh wait! I HAVE seen those in a Danish buffet!

Your pronunciation is so good!

The Danish word "sky" derives from the French word "jus", meaning "juice" in English, "saft" in Danish. It is supposed to be meatjuice.

i love sky, but i never knew what it was so i do not appreciate you telling me :D I also find it funny that people who are not used to smørrebrød sees it as an open faced sandwich, i have never looked at it that way, but i guess it's not completely wrong :P

Sky is fantastic, I eat it almost every day on my smørrebrød. Sky is just cold gravy that has stiffened, sometimes they have added portwine to it as well

Forloren might technically mean lost, but I have never ever heard anyone use it as such. It basically means "replacement" or "mock". "Forlorne tænder" was a phrase used to mean dentures. We also use it in food items where it basically just suggests that the animal mentioned is not going to be found in the dish. I haven't heard of it being used as such, but I think you could technically call a "kagemand/-kone" "forloren menneske".

The Danish pølsebrød (sausage loaf) was originally intended to be accompanying the sausage. You can still get "pølse med brød", sausage with bread, at a sausage stand. When the hotdog was introduced, it was made with this bun which was readily available at the sausage stand, rather than introducing a new, larger bun. You use the word "hotdog" to mean the sausage. Do you you have a name for what we call a hotdog, that is the dish consisting of sausage, bun and condiments?

Sky is a flavor enhancer used in quite small quantities to use with a few standard smørrebrød toppings like leverpostej/bacdon, potato/fried onions, .....the. Mock hare is essentielle a Meat loaf, but cooked with the same method you would use for a hare (and venison)......smørrebrød (with rye bread) has a higher nutrient value than you bagels or standard sandwiches.....and good ones have very distinctive flavoring between the individual servings like your analogy to. The tea party....when done well it is a luxury meal, which we enjoy for flavoring rather that to fill our bellies in 10 seconds....

Hi Kelly. You really seem to love danish specialities lol

Red sausages are also available in Germany and Austria, and even as far away as Australia. The fransk hotdog is something you can also get in Czech Republic. Sauce colouring is also used in Germany, Zuckerkulör - it is made from burnt caramel. In Germany (again) there is something almost similar to smørrebrød, they call it butterbrot.

Because this in my first month in Dennmark, i was werry hunger.. i see all that strange kind of food and i dont know If to eat that or not😅 the first thing that i tasted in Dennmark, was one kind of kandies with something named Licorice. When i tasted that, i was sick all the day. But with the time i find some kind of food here that i really like

I'm Irish and have lived in Denmark since 1995. There are some foods which took me a while to get used to and some which I still won't eat. Foods which took a while to get used to: 1. Sild. I lived here for two years before I ate it. I thought that it looked and smelled disgusting. Then I tried it and it was delicious. 2. Cheese with jam (jelly) on it. Another thing that just seemed wrong to me until I eventually tried it and discovered that it is delicious. 3. Sky. I never saw it before I came to Denmark, but I really like it. 4. Frikadeller. The very first food that I ate in Denmark. We had it cold on rugbrød and I fell in love with it. Totally delicious. 5. Rød grød med fløde. Very difficult to say and took me a while to get used to eating it. 6. Brunkål. I have always hated cabbage (kål) and so was very reluctant to try any dish which involved cabbage. Then I eventually tried brunkål (brown cabbage) and I really liked it. That sure surprised me. Danish foods I don't like: 1. Torskerogn. Fucking disgusting. I don't know how anyone can eat it. I tried it once, just to please my wife. Never again. 2. Fiskefrikedeller. Yuck. 3. Asier. They just don't appeal to me at all. I'm sure that that there are others, but I can't think of them at the moment. I like most danish food.

Can you share some information on what you usually eat as a vegetarian in Denmark? I have a lot of food sensibilities and vegan food is usually my choice but I don't know if it'll be very difficult to find something to eat 😅

So smorrebrød is frequently made with eggs, mayo, and sauce. Substitute the turkey or ham with avocado slices, or do the italian or greek sald type with feta cheese or advocado or artichoke , sliced tomatoes, olives , cucumber and onion or chive, add some mustard and capers to your may and you have anice spread base for your veggies. Make pesto or olive paste and add freshly chopped onion, thinly sliced cucumber, thinly sliced bell peppers of chose and twisted slice of sweet orange. Twist of white pepper. Bake a squash, slice it, pair it with brown olives, shavings of carrots and green apple, twist of black pepper, garnish with sweet mint, fresh basil and capers.

As a dane I couldn't eat "sky" for the first.... maybe 40 years of my life but I have learned to love it.

elsker sky! det så godt det en god smags forstærker til meget pålæg!

Australia must have a lot of Danish influencers. Sky was the prize after a roast, and Hot Dogs with the tunnel bun has been in Australia for most of my life. Pressed meats in the naturally forming jelly is such a treat for my mothers family. It is preferred Lamb Tongue and whole spices, so luxurious to us but others only see Lambs Tongues and don’t try. Vegetarianism is difficult in any country. Luckily my body now can have meats and not so much of the potatoes. My daughters preferences go towards potatoes with luxurious silky gravies. I’d have to like potatoes, of which Kipflers are my only fare. Enjoy your experience growing to be Danish. You obviously love it.🇦🇺

Surprised that you didn't mentioned salmiak (candy) and marinered sild. Some of the typical groose thing of foringers in Denmark 😁

I so agree with you !

The red hot dogs are often called "nissearme" (elves arms)

They got Jello in the big Bilke here in Copenhagen. If you have a po-box or somthing, I can sendt some to you.