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I've just learned that in the seven countries of Sweden, Norway, Denmark, Iceland, Finalnd, the Netherlands and (north) Germany, there is something called salmiakki.
It is a super-salty licorice. So it is something that here in the U.S., has a rare fan base, made even more rare by adding not table salt, but ammonium chloride. Sounds powerful!
Do you indulge?
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By the by, the article I read says that American Twizzlers are not licorice, and "for licorice purists [are] akin to stuffing a loaf of Wonder Bread into a poster tube and calling what comes out the other end a baguette."
MML!
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Posted: |
Feb 3, 2023 - 12:09 AM
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By: |
Thor
(Member)
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Salmiakk is great. Well, can be. As a kid, I remember eating some salmiakk licorice that had been lying in the back of a car, under the window, and heated by the sun. Something chemical must have happened, because it tasted terrible, and put me off salmiakk for a long while. These days, however, I love it, especially this candy which I'm semi-addicted to:
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Posted: |
Feb 3, 2023 - 9:20 AM
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By: |
eriknelson
(Member)
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I've just learned that in the seven countries of Sweden, Norway, Denmark, Iceland, Finalnd, the Netherlands and (north) Germany, there is something called salmiakki.
It is a super-salty licorice. So it is something that here in the U.S., has a rare fan base, made even more rare by adding not table salt, but ammonium chloride. Sounds powerful!
Do you indulge?
I love it, and tend to eat too much of it when it's available. I always pick some up when I travel through Holland.
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Another Scandinavian treat not yet mentioned is a pastry called lefse (pronounced lefsa). It's a sort of flatbread. My grandmother's version was rather sweet and made a good dessert. Yum!
Flatbread and lefse are two different things, at least here in Norway. Flatbread is a hard, thin, biscuit-like substance -- often used with porridge or salted meats. Lefse, on the other hand, is a soft pastry with butter, sugar and cinnamon.
I might try the flatbread and lefse described above.
I doubt I'm going near the licorice. Brrr!
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Another Scandinavian treat not yet mentioned is a pastry called lefse (pronounced lefsa). It's a sort of flatbread. My grandmother's version was rather sweet and made a good dessert. Yum!
Flatbread and lefse are two different things, at least here in Norway. Flatbread is a hard, thin, biscuit-like substance -- often used with porridge or salted meats. Lefse, on the other hand, is a soft pastry with butter, sugar and cinnamon.0
Lefse with butter, cheese, ham.or salmon is the best. Can't stand the sugary version.
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More for Thor than anybody, unless he's recruited other Norsk-ians to the board....
"Norwegian stokkfisk, cod which were gutted and then hung in thousands to dry on wooden racks, provided the people of the Middle Ages with a cheap and almost indestructible food reserve.
It was not perhaps the most restful material for the cook to deal with. A fourteenth-century Paris merchant recommended that, when preparing ten-or twelve-year-old stockfish, "it behoves to beat it with a wooden hammer for a full hour and then set it to soak in warm water for a full two hours or more, then cook it and scour it very well... then eat it with mustard or soaked in butter."
So, Thor, are you still eating dried fish made back in the Middle Ages? 
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I make a colossally bad joke, and you save it by being sincere, Thor.
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A book I read said that in the north of Europe, they think of corn (which I think they call "maize") is something you feed to chickens.
Whereas hereabouts human Americans eat it with our right and left hands simultaneously....
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