Thread: Traditional Suppers

Birnando - Thanks for posting. Being somewhat of a bread head - what are favorite breads for Norway? I would guess some kind of rye blend.

Glen and Bob nailed it: in North America we are such a blend of cultures that there are no clear winners in the traditional category except for perhaps the Thanksgiving Turkey and maybe the Christmas Ham but there is one thing that the rest of the world seems to think is the only thing we eat. The recipe for that is very simple:

cast iron
ribeye
a little butter and fresh rosemary to finish
some stove and a heat




rs,
Tack

Well I don't know what "supper" is, I'll have to look up the meaning of it, because I always thought it was a light meal had after the evening meal, and just before bed. I don't think we have anything like that here in Australia, but for traditional you can't go past a Pie 'n Peas and a cold stubby of XXXX (Four Ex).


Mick

Mick

Around here supper and dinner are used interchangeably.

Bob

Well then a traditional evening meal ( I looked up the meanings and Dinner is formal, while Supper is informal ) would be Meat (a steak of one sort or another usually) and three veg (Mashed Potato, Mashed Pumpkin and Peas).


Mick

Mick

Yea, that makes sense on the definitions. I go to a Mess Dinner and have supper at home. To us peasants it is all the same.

Bob

Originally Posted by BobH

Mick

Yea, that makes sense on the definitions. I go to a Mess Dinner and have supper at home. To us peasants it is all the same.

Bob

Agreed! I've always known it as Dinner or Tea with those terms being swapped between meaning lunch or the evening meal. English is such a confusing language sometimes!


Mick

Originally Posted by pinklather

what are favorite breads for Norway? I would guess some kind of rye blend.

Rye would be my guess too, at least here on the west coast, but that's a different thread.

Originally Posted by pinklather

Birnando - Thanks for posting. Being somewhat of a bread head - what are favorite breads for Norway? I would guess some kind of rye blend.

Yeah, bread is a staple in our culture.
Wheat, whole grain or fine, Rye and oat in most any imaginable mix.
I like to make my own bread, and use my own sour dough starter that I've had for a good while now

Birnando - 'just pulled another couple out of the oven - 35% Whole Wheat motherdough w/ a little barley & rye. That could be at least 10 loaves made in the last 5 days. 'Nothing but sourdough.

'Been loving the tang of the wheat/rye blends, but have been exploring Emmer (another precursor to wheat). 'Wish a 2lb loaf was as easy to send as a straight razor. Should you run across a noteworthy formula/recipe, PM me.

The recent demise of a mixer led me back to the sourdough sites and its been great for pushing the skills further. After replacing the broken mixer w/ the Ankarsrum (Swedish) mixer, I also wound up getting a self-contained wood-fired oven. I'm still figuring out how to fire it w/out being too hot/cold. Again, Thx for sharing your chef's prowess.