Jankki
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Baggins, did it contain lightly smoked Reindeer?
Toddy: interesting Rye was not so popular. Germany and eastward ( incl Scandinavia and Finlad) it was and still is very popular!
Maybe it was Rye that gave those tribes the strength to whack the Romans?
I got so inspired that I went and bought some Pancetta and will cook the Swedish version tonight! It is called Kolbulle.
I will serve some Brussel sprouts, cooked al dente, to have on the side.
Toddy: interesting Rye was not so popular. Germany and eastward ( incl Scandinavia and Finlad) it was and still is very popular!
Maybe it was Rye that gave those tribes the strength to whack the Romans?
I got so inspired that I went and bought some Pancetta and will cook the Swedish version tonight! It is called Kolbulle.
I will serve some Brussel sprouts, cooked al dente, to have on the side.
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Very unlikely that any of the major grocery chains would bring in a specific rye crispbread for a niche buying group.
On the whole rye bread doesn't have much appeal here at all.....but then, we are spoiled for choice of breads really
Sorry to hear that. Our higher end grocers (Publix, and Fresh market come to mind) will special order a product for a single customer.
Rye has never been popular as a general bread here. It does have its place in specialty sandwiches such as a Reuben, but that's about all. Rye whiskey does have some followers.
We have a lot of ethnic delicatessens, perhaps one of those might stock it. I'm surprised that Ikea don't if it's so popular.
Janne; I suspect that those germanic tribes were just fed up eating sour stodgy grain and rapidly took to the Italian's wheat.....and grapes and fish sauces.
Those that did go south very rapidly acculturalised and within two generations their kinsfolk were complaining about them being more effete than the Romans had ever been.
M
Janne; I suspect that those germanic tribes were just fed up eating sour stodgy grain and rapidly took to the Italian's wheat
.....and grapes and fish sauces.Those that did go south very rapidly acculturalised and within two generations their kinsfolk were complaining about them being more effete than the Romans had ever been.
M
Canada has had a substantial immigration from the more northern parts of Europe for 100+ years.
I think they brought their interest in rye breads with them. OK by me.
Maybe not so much the dark rye breads but the light rye breads are best sellers
from a baker's POV.
I like the light rye breads for taste in just about anything.
Crown Royal Northern Harvest rye whiskey won against 2,500 competitors. It's BLAH!
Alberta Premium rye whiskey & water is a real drink = aka Logger's lunch.
I think they brought their interest in rye breads with them. OK by me.
Maybe not so much the dark rye breads but the light rye breads are best sellers
from a baker's POV.
I like the light rye breads for taste in just about anything.
Crown Royal Northern Harvest rye whiskey won against 2,500 competitors. It's BLAH!
Alberta Premium rye whiskey & water is a real drink = aka Logger's lunch.
Ergotamine is not funny, and you really, really don't want it in your food.
I was prescribed ergotamine years ago for migraine. One dose, and never, ever again. I have rarely felt so ill in my life. No idea how entire communities managed with it in their flour.
Years ago Xylaria posted about ergot fungus (I should find the thread ) and it was a really clear description of just how hard it can be to remove it from crop and harvest.
M
Hey Janne,
yes, i believe it did. unfortunately i don't speak Finnish and the lady barely spoke any english, so the meal description was done by sign language, lol!
There are a few on-line shops in the UK specialising in Scandinavian groceries.
Check these guys out for Rye flour; www.scandikitchen.co.uk
yes, i believe it did. unfortunately i don't speak Finnish and the lady barely spoke any english, so the meal description was done by sign language, lol!
There are a few on-line shops in the UK specialising in Scandinavian groceries.
Check these guys out for Rye flour; www.scandikitchen.co.uk
Claviceps purpurea. We grew that deliberately in Plant Pathology class. Interesting life cycle.
I don't recall what the Canadian contamination standard is, probably 9/10 of SBA.
Canadian Agricultural Engineering, particularly at the University of Saskatchewan in Saskatoon, SK.,
has been a world leader in grain processing research to rid a harvest of sclerotia before threshing.
I don't recall what the Canadian contamination standard is, probably 9/10 of SBA.
Canadian Agricultural Engineering, particularly at the University of Saskatchewan in Saskatoon, SK.,
has been a world leader in grain processing research to rid a harvest of sclerotia before threshing.
Yes, IKEA stocks rye cridp bread, not sure if the same selection in all countries.
In Canada they stock the trad round one with the hole in the middle. Plus the triangular, and I bought enough to last me 4 months.
It is of a tastier, more traditional receipe than Vasa, which we can buy here!
I used to buy Organic Rye flour, course ground in a health shop in T. Wells.
In US you can buy good rye flour , Red Mills brand?
In Canada they stock the trad round one with the hole in the middle. Plus the triangular, and I bought enough to last me 4 months.
It is of a tastier, more traditional receipe than Vasa, which we can buy here!
I used to buy Organic Rye flour, course ground in a health shop in T. Wells.
In US you can buy good rye flour , Red Mills brand?
Sadly i am not in Canada nor the US and i have managed to live 36years with only 1 (!) Visit to ikea so i do not know what it may or may not stock here in the UK.
In future i shall endevour to source the correct ingrediants to ensure i cook the authentic meal for fear of not getting it 100% correct.
In future i shall endevour to source the correct ingrediants to ensure i cook the authentic meal for fear of not getting it 100% correct.
No, no, experimentation is fun!
Only one IKEA visit?
You are a very, very lucky guy!
(They stock crackerbreads in UK IKEA stores, just do not remember the brand. )
Only one IKEA visit?
You are a very, very lucky guy!
(They stock crackerbreads in UK IKEA stores, just do not remember the brand. )
Nah. The real deal knowing the original ingredients is to know which direction to start looking for substitutions.
Kind of make-do bushcraft with food. No lemon? Well, maybe lime will be OK. . . . . . that style of improvisation.
There's every chance what you do will be better.
Kind of make-do bushcraft with food. No lemon? Well, maybe lime will be OK. . . . . . that style of improvisation.
There's every chance what you do will be better.
Thinking on it Sam, our oatcakes might do very well in a stew like that.
Not Bodge's ones, but the crisp ones, and those are easily available in every grocery store. Cheese ones might be rather more-ish
I know it works with skirlie, and that's good with meat added I'm told.
M
Not Bodge's ones, but the crisp ones, and those are easily available in every grocery store. Cheese ones might be rather more-ish
I know it works with skirlie, and that's good with meat added I'm told.
M
I always wonder how they can keep the Kolbulle batter for a day and it not end up full of those wee black spots 
Maybe it does and they don't mind ?
M
Maybe it does and they don't mind ?
M
Theyre made of stern stuff up that wayI always wonder how they can keep the Kolbulle batter for a day and it not end up full of those wee black spots
Maybe it does and they don't mind ?
M
Perhaps it adds to the flavour?
Indian lentil flour (for idlis and the like) is best left for a day too. It saturates the flour and it has a kind of sourdough effect on the taste.....well, that and they add 'fruit salts' sometimes, also known as Eno's
to give it a rise.Makes tasty wee steamed bread buns
M
The ”wee spots’ what are they?
Flies of some sort?
Mum used to leave crepe batter for 24 hours. Rye bread (75%rye, 25% ) also for 24 hours.
I spoke to her about our latest semi failed bake and we did not wait enough.
The kolbulle is basically an outdoor version of something we call Oven pancake or pork pancake. ( Ungspannkaka or fläskpannkaka)
There is one more version of the food the Finns call jankki in Sweden ( Finland too?) which is more calorific and for us less palatable.
Instead of the smoked bacon you use something called American pork ( amerikanskt fläsk)
It is dry salted skin with the fat layer, the fat is up to 10 cm thick.
Like very thick bacon but with very, very little meat, basically pure fat.
I saw it for sale the last time in -70 or -71. Tasty it was, but even then dad told me it was bad for you.
Flies of some sort?
Mum used to leave crepe batter for 24 hours. Rye bread (75%rye, 25% ) also for 24 hours.
I spoke to her about our latest semi failed bake and we did not wait enough.
The kolbulle is basically an outdoor version of something we call Oven pancake or pork pancake. ( Ungspannkaka or fläskpannkaka)
There is one more version of the food the Finns call jankki in Sweden ( Finland too?) which is more calorific and for us less palatable.
Instead of the smoked bacon you use something called American pork ( amerikanskt fläsk)
It is dry salted skin with the fat layer, the fat is up to 10 cm thick.
Like very thick bacon but with very, very little meat, basically pure fat.
I saw it for sale the last time in -70 or -71. Tasty it was, but even then dad told me it was bad for you.
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Tiny little dark flecks. Not insect, don't think they're anything 'bad', just not very appealling to look at.
Pancake batter gets made and cooked pdq, iimmc.
Suggestion of the cause here though.....
https://answers.yahoo.com/question/index?qid=20070117153233AA5zXOk
Pancake batter gets made and cooked pdq, iimmc.
Suggestion of the cause here though.....
https://answers.yahoo.com/question/index?qid=20070117153233AA5zXOk
I beg for forgivness, what I have calling Pancakes is what you call crepes!!!
But the Ungspannkaka and Fläskpannkaka ate quite thick, so a batter for crepes but poured in a much, much thicker layer. Maybe 2-4 cm thick.
My mum (and her children incl myself) use yeast in the batter for the pancakes ( your pancakes )
Crepes - nothing to fluff it up.
She tought us to put about a quarter of the normal amount, and leave a day. I would think you get some sort of sourdough taste?
The rye bread let to raise a day gets an acidic flavour.
In yhe batter for a kolbulle , you just mix flour and water. Maybe some sourdough fermentation, but not much, remember, in the northern half of Sweden it is quite cold even during summer!
But the Ungspannkaka and Fläskpannkaka ate quite thick, so a batter for crepes but poured in a much, much thicker layer. Maybe 2-4 cm thick.
My mum (and her children incl myself) use yeast in the batter for the pancakes ( your pancakes )
Crepes - nothing to fluff it up.
She tought us to put about a quarter of the normal amount, and leave a day. I would think you get some sort of sourdough taste?
The rye bread let to raise a day gets an acidic flavour.
In yhe batter for a kolbulle , you just mix flour and water. Maybe some sourdough fermentation, but not much, remember, in the northern half of Sweden it is quite cold even during summer!
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