Thread: just wanted to share tonight's dinner with you guys..

Yes, fiskeboller is quite common. Served with bacon and boiled potatoes and lots of white sauce.

Yes, the fish pudding is a lot like a «fish meat loaf».

A lot of Norwegians, myself included, «cheat» and buy the fiskeboller already made.

Thanks for the explanation Roy, but I'm not a fish person. I like perch caught through the ice and sometimes salmon. Other than that, I'm a meat and potatoes type guy.

How about these, fire up the Jenn Air to 950 degrees cook to 125-130 for the wife and daughters fillets, my ribeye at 115-120. Then leftover steak and eggs tommorow

Nothing fancy tonight, it ain’t delivery, it’s Dr Oetker.

Tc, those steaks look so much better!

Nut'in wrong with those pizzas! Just today I was checking out this 'Best Pizza in Every State' thing and 90% of them had the edges of the crust so black they didn't even begin to look appetizing I hope this link will open for all--
The best pizza in every state

While it's been awhile since I made pizza from scratch every once in awhile when my two youngest grand kids are here I'll make 'Mini Pizzas' using English Muffins for the base. Then the kids get to choose the toppings for 'Their Pizzas' instead of having to eat whatever was bought.

Their actually pretty good.

Now I'm wondering how my Traeger would work for cooking pizza directly on the grill--

Since most bbqs get much hotter than domestic ovens, pizza on the grill is way better and that little bit of char on the crust just adds to the flavour.

Have you tried cooking the crust directly on the grill without a pizza stone? Roll it out thin and brush with olive oil. Place it directly on the grill grate. Rolling it onto parchment paper makes this easier.

While it’s cooking brush the other side with olive oil. Using a peel or large spatula, flip it over after a minute or two and add your toppings - not too much because it will be done in a few minutes - sauce, cheese and a couple of pre-cooked other things will be enough. Best pizza ever, especially if you’ve let the dough cold rise in the fridge for a couple of days beforehand.

No room for desert!

Originally Posted by Otto

A lot of Norwegians, myself included, «cheat» and buy the fiskeboller already made.

I would buy them more often but the only place I know to get them is $11 USD for a 18oz/550G can.

Expensive in my opinion for ground up fish scraps.....

Just some modern Lodges, but I made a few chicken parms with oven roasted broccoli tonight.

Pork Tenderloin