LL-L "Delectables" 2006.03.07 (04) [E]

Tue Mar 7 20:27:41 UTC 2006

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   L O W L A N D S - L * 07 February 2006 * Volume 04
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From: Lone Olesen <istranza at yahoo.dk>
Subject: LL-L "Delectables" 2006.03.06 (04)

Hello again and thank you for the warm welcome.

I know very little about the old food traditions in
the sense that I have read about them - but tasted
very few.
There used to be _ålesuppe_ in Denmark as well, but
this is a dish dating back to the time when eels where
more common. I think we might be talking about the
19th century on these parts.
At the site http://www.gamledanskeopskrifter.dk, there
is a whole variety of soups, even a sweet and sour
soup (_Oldemors sur søde suppe_).
There is also a _skipper labscows_  , listed under the
main courses. I'm afraid the site is in Danish only,
but for the interested in traditional dishes, I found
this Anglo-Finno-Russo-Scandinavian food glossary:
http://www.dlc.fi/~marianna/gourmet/gl_rusca.htm
I think they even translate measurements.

The thing that keeps striking me is that many "typical
old Danish" recipees, time and again turn out to be
not so "typical" at all.
One other thing that springs to mind, regarding soups
and the use of dried fruit is the "sweet
soup"(_sødsuppe_), made from a base of sago grains (be
it the true thing or the modern potato based grain)
and dried fruites and/or fruit juice. Surely, this is
not a "Danish invention" either?
Again, I never had it, but heard a lot about it.
Regards, Lone Olesen

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Hi, Lone!

> Hello again and thank you for the warm welcome.

I'm sure I spoke for everyone.  It's good to have you back, Lone, and I hope 
you had a great time in Sardinia.  An Italian acquaintance of mine visits a 
different part of her native country every year.  Recently I asked her, "So 
what's left? Sardinia?"  Her reaction was what I would briefly describe as 
"making a face."  It spoke volumes about attitudes.

Oh, and thanks for the very useful and badly needed online Sardinian grammar 
(http://www.limbasarda.it/eng/gram/gram_iniz.html)!  I'd love to say more 
about this, but this isn't the place and time.

Any chance of a Sardinian translation of "The Wren" 
(http://www.lowlands-l.net/anniversary/), perhaps even with a sound file? 
:-)

> There used to be _ålesuppe_ in Denmark as well, but
> this is a dish dating back to the time when eels where
> more common. I think we might be talking about the
> 19th century on these parts.

I think it's the same in the Hamburg region.  Smoked eel is a local 
delicacy.  I used to like it, but it's super-rich (i.e., greasy), and I once 
had an "incident" with it that made me swear off smoked eel for life.

> even a sweet and sour
> soup (_Oldemors sur søde suppe_).

This is obviously the equivalent of LS _Sure Supp_, G _Saure Suppe_ ("sour 
soup") of our region.

> One other thing that springs to mind, regarding soups
> and the use of dried fruit is the "sweet
> soup"(_sødsuppe_)

Indeed!  LS _Söte Supp_ ~ _Seute Supp_, G _Süße Suppe_.  There are numerous 
varieties of this one, some with grain and dairy (including rice, sago and 
semolina, also broken-up LS _Beschüten_, G _Zwieback_ 'rusk bread' with milk 
and sugar), others with fruit, fresh or dried.

And lets not forget the three delectables Copenhagen and Hamburg share (also 
in name) and are known for:

(1) Rundstyk = Rundstück ("round piece"): a crusty wheat bread roll

(2) Frikadel = Frikadell(e): the orignal hamburger (without a bun!)

(3) Rødgrød = LS Rode Grütt = G _Rote Grütze_ ("red grits"): berry pudding

(See how much closer most Danish names are to the Low Saxon equivalents than 
to the German ones?)

And do you have the equivalent of our _Rundstück warm_ (i.e., a halved roll 
topped with cold meat cuts and hot gravy -- perhaps the ancestor of the 
"sloppy Jo"?)?

Things get weird when it comes to what in American (originally New York 
English) are called "Danishes."  (I believe the origin of this one is 
"Danish pastries.")  In Copenhagen they are called _wienerbrød_ ("Viennese 
bread"), and in Hamburg they are called _Kopenhagener_ ...  Go figure!  I 
must say, though -- impartial that I try to be -- that the very, very best 
of those I ever had were in Copenhagen.  Danish afternoon _kaffe med 
wienerbrød_ is just about tops, rivalling the best English afternoon tea 
time do.  When as a youngster (austensibly to improve my Danish, I'm ashamed 
to admit) I stayed with a delightful Danish family in Espergærde (just north 
of Copenhagen), _kaffe_ was my favorite time of day.

Getting the munchies ...

Reinhard/Ron

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From: Heather Rendall <HeatherRendall at compuserve.com>
Subject: LL-L "Delectables" 2006.03.06 (04) [E]

Message text written by INTERNET:lowlands-l at LOWLANDS-L.NET
>and
the sweetening there is is usually sweet and sour, often by use of dried
fruit (yes, in soups, too!,<

What is the name of the dish  that the Omi of the children I used to au
pair for in Germany used to make?

plain dumplings  covered in fried bacon fat + the cooked fat  .... with
stewed fruit !

Sounds awful in words but a taste one develops until the idea of hot fat
and stewed fruit is positively tempting!

Heather 

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