Andrew Zimmern Explores Norway's Prized Gravlaks & More | Bizarre Foods: Delicious Destinations

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Andrew Zimmern Explores Norway's Prized Gravlaks & More | Bizarre Foods: Delicious Destinations

Рет қаралды 34,123

Food Network UK

Күн бұрын

Пікірлер: 35

@StreetFoodTVCambodia 2 жыл бұрын

When it's Norway, it must be good salmon 😋

@aleks8888no 6 ай бұрын

The brown sauce served with kjøttkaker is the Norwegian take on sauce Espagnole. And some people do ad onions to their kjøttkaker. While others ad the onion to the sauce. We also make kjøttboller here in Norway too but they are usually boiled and served with a sweet and sour onion sauce, and they are usually larger in size than the Swedish variant.

@aleks8888no 6 ай бұрын

A brown cafe/ pub in Norway dosent always refer to the brown decor of the place, but also the clientele that goes there. The people might sometimes be a little rough around the edges. But that is one of the things that give so many of those places their charm.

@mariamysager2789 2 жыл бұрын

Sweden has kjøtbollar, Norway has kjøtkaker and Denmark has frikadeller. Each with small differences.

@Gran_Torino Жыл бұрын

Norway has fresh fish, Sweden has old people’s meatballs 😭

@NeO26597 9 ай бұрын

@@Gran_Torinonorway has the most toxic farmed salmon...

@evilreddog 2 жыл бұрын

well, Kjøttkaker i would not agree with his statment on. Our home does use onion in it, i would rather say the difference between the swedish ones is that they usualy use breadcrumbs as a meat filler and binder, while here in norway it is more common with potato starch or potato flower and egg as a binder but they are fairly simmilar recepies due to common ancestry.

@sailingviking7885 2 жыл бұрын

Spot on!

@reallivebluescat 4 ай бұрын

We often use egg as a binder in Sweden to, aswell as dry bread swelled in milk (or cream). Its mostly there to make the mix a bit less dense. A bit of potatostarch is often used aswell as a binder along side some egg. It has a additional use as it soaks up a little bit of the fat in the mix, that prevents the balls from breaking/splitting. But its more important when you are making a meatloaf, which if often the same recipe only much bigger ofc

@stefanconradsson Жыл бұрын

Gravlax (Gravlaks) is a Scandinavian dish shared between Sweden, Norway, Finland and Denmark. It is not specifically a "Norwegian dish". Cheers 🍺

@johnathanraye5346 Жыл бұрын

I'm Finnish and I grew up with it. Dad used to make it all the time. Way better than smoked salmon. Great beer food !

@gashix 8 ай бұрын

I'm also Finnish and grew up with Gravlax

@stefanconradsson 8 ай бұрын

@@gashix Thanks for the feedback guys, I have adjusted my original post accordingly. Cheers 🍺

@--Toxic--Haze-- 7 ай бұрын

salmon gravlax is eaten traditionally in many other countries( besides nordic ones ) that are positioned around the sea. Salting fish is one of the most oldest ways of food preservation. Basically which ever waters salmon lives, gravlax is eaten.

@meggtokyodelicious 2 жыл бұрын

Everything looks so delicious 😋

@sailingviking7885 2 жыл бұрын

Fårikål with a tomato in the middle? What the f,,,,,,,,!

@gbremnbremn330 Жыл бұрын

when in norway, you visit oslo (not tromsø, bodø, trondheim, ålesund or bergen) for fish?

@guyfromthe80s92 2 жыл бұрын

Gravlaks is excellent, but its best when served in lefse.

@humcreation6825 2 жыл бұрын

wow

@banobeautisaloon7149 2 жыл бұрын

Nice video my dear friend 💕💕💕💕🌹💕💕🌹🌹🌹🌹🌹🌹🌹

@FingerBob 14 күн бұрын

"Shukkaka" "Ferrakol" what the fuck

@johndow9383 2 жыл бұрын

haha. i love pliers in a kitchen

@johnathanraye5346 Жыл бұрын

Every professional kitchen has them.

@Gran_Torino Жыл бұрын

Swedish and Danish kitchen is really incomparable to Norway’s fresh fish. Denmark has great Michelin restaurants though. Out of the Scandinavian countries, Denmark has the best restaurants very close with Norway, Sweden a clear number 3.