I'll fill this in later when I find the missing link:

Potato Salad:

10-12 old potatoes
2-3 pickles
One large onion
Half a leek
2 green apples
About 1.75 decilitres (half a cup?) of light mayonnaise
One dl of cream
One dl of INGREDIENT X
About half a teaspoon of white pepper
Same amount of salt
Roughly two teaspoons of sugar
(One teaspoon of mustard)

Wash the potatoes, don't peel them. Then boil them until they're soft, pour the water out and let them cool to room temperature. Cut everything into smallish cubes and put the whole mess into a bowl. Add the rest of the ingredients and stir a while. If the salad seems a bit too thick, add a little more cream. If you think the salad needs more taste, add one or two teaspoons of mustard and possibly a teaspoon of sugar. Finally let the salad cool in a fridge for about two or three hours. Serve with for example grilled sausage and cold beer or just cold beer.

NOTE: this is a very very free-form dish, so it might taste quite good even without that missing ingredient. Feel free to experiment...

It seems to me that ingredient X would be a kind of Balkan style yogurt. I bought a big pot of that this week-end in an iranian grocery store in Montréal.

When we do potato salad here, we put some bacon in it (or salted lard, well fried). Try it!

Beans On Toast

Ingredients:

1/2 Tin Baked Beans
2 slices Bread (white, brown, or with little bits in, doesn't matter)
Butter

Turn hob on. Pour beans into a small saucepan, and leave until they look ready (ie, not cold). Place bread in toaster, until it pops up.

Butter bread (which is now hopefully 'toast'), then pour (hopefully not burnt) Beans on top.

Serve.

You will need:
Beer / whisky / wine.
A telephone.
Something to smoke when you're finished.

First open the beer and begin to drink. Then pick up the phone and order pizza delivery. Continue to drink until pizza arrives. Eat. Drink more. Smoke what you got. Drink what's left. Grin the grin of a satisfied man.

For extra pleasure, listen to voivod's back catalogue during the proceedings.

V, I've never seen a potato salad recipe that uses green apples, I'm intruiged.

And I see what you mean. Good yogurt is fat yogurt. And we should not be afraid of fat. Fat is our friend. Fat is good. Fat is fat.

Anyway, ingredient X is called gräddfil på svenska and kermaviili in Finnish. Vroom, my friend, do you know any corresponding English word for this stuff? I'm beginning to suspect that kermaviili isn't very common outside Scandinavia because the five different dictionaries I browsed didn't have the word listed!

quote:

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Originally posted by Väinämöinen:
Anyway, ingredient X is called gräddfil på svenska and kermaviili in Finnish.

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Oh yeah, Gräddfil, great black metal band, I have all their CDs, and especially like their album "Demon crying sad tears of northern yogurt".

Anyway, thanks for all the trouble Väi. I'm not sure we get much scandinavian yogurts here in Canada. I'll adapt the recipe with good plain yogurt, you know the fat ones (see above).

And all these potatoes make me think of a great recipe from Québec: la tourtière! And I mean, the one we eat here in the Saguenay-Lac-Saint-Jean area (where we can find Jonquière), not the Montreal tourtière (which is just meat-pie).

"Hej. Här kommer en lite udda fråga.
Det är på det viset att en polare från Finland gav ut ett recept på hans egen potatissallad på ett musikforum på nätet varpå raskt en kille i Quebec blev sugen på att testa det. Nu till problemet, vad heter GRÄDDFIL på Engelska? Vi vill ju inte lura honom med eventuella matförgiftningar som följd :-)

Tackar på förhand. Uffe"

Should be solved by Monday

Oops. Found it.

Swe = Gräddfil
Fin = Kermaviili
Eng = Fermented cream

Anyway, look at this:

The famous Tourtière du Lac-Saint-Jean

Ingredients: Beef, pork
Moose, roe-deer, hare, partridge (optional) (I also like it with chicken hearts and liver – very tasty)
Potatoes
Onions
Pie crust
Beef juice (or consommé?)
Water

Preparation:
01- Cut out beef and pork in small cubes.
02- Add, if you have some, the wood meat.
03- Cut potatoes peeled in cubes, twice as much as the quantity of meat, and chop onions.
04- Cover with pie crust the bottom and the sides of a deep pot.
05- Deposit on the crust, in alternation or mixed, the meat and the potato cubes, and the onions as well.
06- Sprinkle with an equal mixture of water and beef juice (some guy I know put red wine, which seems interesting).
07- Cover with crust and make a hole in the center of the latter to let escape the vapor.
08- Cook without the cover during 30 minutes in the preheated oven at 220ºC (425ºF).
09- When the crust starts to gild, lower the temperature of the oven to 135ºC (275ºF), cover and cook during 5-6 hours.
10- You can check cooking by taking a potato cube by the chimney in the crust.
11- If it is cooked, the tourtière is ready.

quote:

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Originally posted by Vroom:
"Hej. Här kommer en lite udda fråga.
Det är på det viset att en polare från Finland gav ut ett recept på hans egen potatissallad på ett musikforum på nätet varpå raskt en kille i Quebec blev sugen på att testa det. Nu till problemet, vad heter GRÄDDFIL på Engelska? Vi vill ju inte lura honom med eventuella matförgiftningar som följd :-)

Tackar på förhand. Uffe"

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LOL!!

quote:

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If you get in more trouble, try this PDF: Food translator

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Hey, that's very handy. Tackar! I was going to suggest sour cream earlier but a buddy of mine who lived in the States for a couple of years told me it's not exactly the same, so I continued the Ultimate Quest for Ultra-Accurate Food Recipes... Anyway, it's not that important an ingredient so it can easily be left out or replaced by youghurt etc. if need be.

quote:

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Originally posted by Slaytanic :
Yes. Ramen with catupiry (kind of creamy cheese).

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First get two 1/2 liter cans of icy cold Guinness. Drink one can. Open second can. Then eat some smoked fish, in this case Baltic herring (a small tasty white meat fish) with or without dark bread and butter. Enjoy the second can of Guinness simultaneously.

We get lots of Deer, Moose and Buffalo so here's a tip for if you get some: marinate the meat in Beer for at least 6 hours to get rid of the wild taste and to help tenderize it. Like I said though, Moose doesn't need it. Use a decent Beer too, Budweiser will do but a nice Fort Garry Pale or Sam Adams works great.

Any ways here is the recipe:

Moose Heart Roast

Ingredients:

1 Moose heart
1 bottle premium beer
2 medium sized carrots
1 stick celery
1 small onion
2 or 3 cloves of garlic
1 tbsp whipped butter or margarine (can be seasoned with paprika, salt, whatever suits your mood)

Clean Moose heart with cold water. Place in a container with the beer. Let it sit for 6 hours, mixing it around occasionally.

Dice carrots, onions and celery. Mix together. Stuff into artery and vein holes. You want to stuff the inside without cutting open the heart. It's a stong muscle, but be careful not to tear it.

Stuff the garlic cloves in as well. They can be place in whole, or you could dice them and add to your carrot, onion and celery mixture.

Use a brush to coat the heart with your seasoned butter. I find whipped butter just easier to use. Wrap the entire thing in tinfoil and place on the top rack of your barbecue (med-high heat) for 30 to 40 min. Approx. every 10 open the tinfoil a bit and check the color. Color should be the same as roast beef. Leave the seam of the foil wrapping near the thickest meat (at the bottom) so you can open it and check with a knife how bloody you want it.

When it's done you can take it out of the foil, and give it some nice char-marks on the BBQ. You could even give it a baste with a bit of your favorite BBQ sauce, but not too much or what's the point of all that prepping? Cut into slices (like a roast) and enjoy! Serve with Beer (duh) and baked potato, corn on the cob, and whatever other BBQ favorites you have.

If you have a smoker (or smokehouse) it's even better. Tried that once and just loved it. Smoked meat of any kind rules!

quote:

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Originally posted by Väinämöinen:
Hey Slaytanic, can you maybe tell me more about ramen & catupiry? Sounds cool!

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Oh sure. Prepare the ramen the way you like it. Take the water apart, add the catupiry to the pasta and have a good meal!

None more simple.

P.S.: maybe you can have a little problem finding the catupiry, so follow this link:

I'm not big on the taste of moose, or heart (I prefer to crush them than eat them, ) but I love smoked salmon though, yum! Indian candy is good too (Smoked salmon cured in maple syrup).