Lofoten Islands, Norway
- Thread starter Janne
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Do it, but not only for the food. Some nice bushcrafting can be done here if you select the place well.
Bunes beach, the beach on the Atlantic across from Kirkrfjorden.
Flight from UK?
To Oslo, then you take Widerøe between Oslo and Leknes. Bus from Leknes to Reine.
Bunes beach, the beach on the Atlantic across from Kirkrfjorden.
Flight from UK?
To Oslo, then you take Widerøe between Oslo and Leknes. Bus from Leknes to Reine.
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A couple of days ago we saw a Greenpeace vessel here. I guess they were here to have some whale steak!
Have you tried raw squid?
Really nice.
Have you tried raw squid?
Really nice.
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Not certain that I want to eat bait.
Calimari (Monterey Bay, CA) with Tzatziki and LOTS of fine dice red onion has soothed my stomach many a time.
What do you serve as condiments? Raw = alive?
Calimari (Monterey Bay, CA) with Tzatziki and LOTS of fine dice red onion has soothed my stomach many a time.
What do you serve as condiments? Raw = alive?
Sashimi in other word.
I like it with the usual suspects. Wasabi, Tamari.
(I prefer Tamari before Soy sauce )
Funny you say bait. Most locals here do not eat Mackerel. It is used as bait for Halibut. My old friend told me it is as if I was eating worms. Bait.
I like it with the usual suspects. Wasabi, Tamari.
(I prefer Tamari before Soy sauce )
Funny you say bait. Most locals here do not eat Mackerel. It is used as bait for Halibut. My old friend told me it is as if I was eating worms. Bait.
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I have a little SPCA rescue cat, maybe 4.5kg at most
Every night at 5 PM, I thaw and feed her a treat of 3 x 71-90 shrimp.
I'm sharing cat food when I have a shrimp dinner.
I'm just not a raw seafood fan. Cook it, most any sort, and I'll not only eat it but enjoy it.
Every night at 5 PM, I thaw and feed her a treat of 3 x 71-90 shrimp.
I'm sharing cat food when I have a shrimp dinner.
I'm just not a raw seafood fan. Cook it, most any sort, and I'll not only eat it but enjoy it.
You have a happy cat!
I like my beef medium - rare. But pork - slow cooked for hours. Got served undercooked pork a couple of times, kind of slimy.
Nasty.
I like my beef medium - rare. But pork - slow cooked for hours. Got served undercooked pork a couple of times, kind of slimy.
Nasty.
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I imagine it was acidic whey that preserved the meat. They made preserved milk. Kind of Skyr, Filmjölk, Yoghurt and similar.
Not Kefir as that comes from the Caucasus.
If you take soured milk you can make cheese that lasts longer than one made using rennet and normal milk.
Not Kefir as that comes from the Caucasus.
If you take soured milk you can make cheese that lasts longer than one made using rennet and normal milk.
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Well, you had the very fresh version many times!
Cottage Cheese is a soured milk cheese. So is Curd Cheese. Using heat you get Quark.
You can mature it, then you get what is called Handkäse in Germany or Syrečky in Czech Republic.
More varieties exist, unusual today though.
Cottage Cheese is a soured milk cheese. So is Curd Cheese. Using heat you get Quark.
You can mature it, then you get what is called Handkäse in Germany or Syrečky in Czech Republic.
More varieties exist, unusual today though.
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Over this way, elk, moose, venison, bison and the occasional bear ham are the wilder meaty things.
Local beef, lamb, pork and chickens are OK. Lots of 3 species of grouse, geese and ducks.
The local grocery store brings in a couple of fresh fishy things each week.
I like Cottage cheese a lot. Quark is gross.
Local beef, lamb, pork and chickens are OK. Lots of 3 species of grouse, geese and ducks.
The local grocery store brings in a couple of fresh fishy things each week.
I like Cottage cheese a lot. Quark is gross.
You do not like quark because you have not tried eating it the way the old Jews in The Pale had it!
Finely chop one medium onion
Sweet Paprika powder one to two teaspoons
A dash of Cayenne pepper (ground)
Caraway seeds whole half a teaspoon
Butter a couple of soup spoons, softened
Salt
Mix with Quark, let stand in fridge overnight.
Good on toast.
It is called Körözöt in Hungary, Liptauer Käse in Austria ( + Germany), Rozhuda in Czech Rep. What the Jews call it I have no clue!
Finely chop one medium onion
Sweet Paprika powder one to two teaspoons
A dash of Cayenne pepper (ground)
Caraway seeds whole half a teaspoon
Butter a couple of soup spoons, softened
Salt
Mix with Quark, let stand in fridge overnight.
Good on toast.
It is called Körözöt in Hungary, Liptauer Käse in Austria ( + Germany), Rozhuda in Czech Rep. What the Jews call it I have no clue!
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As you wish, you all can have my share.
I'll eat the cottage cheese with fine dice chives and chili salt.
Please pass the platter of calimari.
Great tool to teach little children to count to 10.
I'll eat the cottage cheese with fine dice chives and chili salt.
Please pass the platter of calimari.
Great tool to teach little children to count to 10.
All packed and ready to go home tomorrow morning. Have 23 kilos if boneless and skinless cod and coalfish fillets, plus some Halibut steaks and one whole ( cleaned and keadless) 2 kilo Halibut.
24 kilos.
Also have some birch wood and whalebone for knife making. Plus foods we can not get on Cayman.
24 kilos.
Also have some birch wood and whalebone for knife making. Plus foods we can not get on Cayman.
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How do the flights accomodate frozen food? I, too, shop in the city for food I can't buy here in the village.