Food

Category archives for Food

Saturday Morning Mushrooms

Mushroom picking again this morning, this time in the area between Lakelets Skinnmossen and Knipträsket. Found more velvet and birch boletes than we cared to pick. King bolete, Stensopp/Karl Johan, Boletus edulis Orange birch bolete, Tegelsopp, Leccinum versepelle Velvet bolete, Sandsopp, Suillus variegatus Chanterelle, Kantarell, Cantharellus cibarius Gypsy mushroom, Rynkad tofsskivling, Rozites caperata False saffron…

Crayfish Gastroliths

It’s the time of the year when it used to become legal to catch and sell Swedish crayfish (since 1994 there is no limit), and so the grocery stores sell Turkish and Chinese crayfish for a few weeks. The traditional way to eat them is to boil them with dill, salt and a little sugar,…

Friday Mushrooms

Has it really been almost four years since I blogged about mushrooms? This afternoon me and my wife repeated our September 8, 2010 expedition to the hills between Lakes Lundsjön and Trehörningen and picked almost a kilo of mushrooms in a bit more than an hour. We got: King bolete, Stensopp/Karl Johan, Boletus edulis Bay…

Sweden used to have its own version of Irish Coffee: kaffekask. It was big in the 19th century and I believe it dropped from favour during our 1917-55 period of liquor rationing. Nobody seems to drink kaffekask anymore. A kask is a type of helmet like the ones worn by English bobbies. But that’s apparently…

Bread and Microbes

I found some slightly mouldy bread in the cupboard, cut off the mould and made toast. And I thought about bread and microbes. For flavour, not as a raising agent, I make sour dough. My method is simple: I mix rye flour with water in a glass, cover it with cling film and put it…

Adipocere / corpse wax: a wax-like organic substance formed by the anaerobic bacterial hydrolysis of fat in tissue, such as body fat in corpses. … a crumbly, waxy, water-insoluble material consisting mostly of saturated fatty acids. Depending on whether it was formed from white or brown body fat, adipocere is grayish white or tan in…

Sheep In Cabbage

I am making fårikål, a dish whose name has a kind of brutal literality, meaning “sheep in cabbage”. It doesn’t ring quite so harshly in Swedish, as we have no separate word for mutton, using the same word for the animal as for its meat. I’m making fårikål because I had it in Oslo a…

Bellman’s Pale Rhenish

Dear Reader, please try saying “ENSKTBLEH”. Yes, six consonants in a row. ENSKTBLEH. OK? Now sing it, loudly and happily. Go! I’ve spent three happy days at the first ever Picture Stone Symposium in Visby, listening to papers, moderating some bits and giving a presentation of my own that went down pretty well. And one…

Pierogi

Inside the Cephalopod Mask