Discussion Thread -> "A Viking's Feast" Throwdown (Non-Quality, Possibly Delinquent Discussion *BE WARNED*)

"A Viking's Feast"

Kathy's Smokin' said:

I would like to call "A Viking's Feast" TD next. I've gotten interested in Scandanavian cuisine (a cultural region consisting of the countries of Norway, Sweden, and Denmark and sometimes also of Iceland, Finland, and the Faroe Islands) from watching Scandanavian chefs on the public television series "New Scandanavian Cooking". (http://www.newscancook.com) What strikes me the most about Scandanavian cooking is their love of cooking outdoors, much of the time in cold and windy weather conditions. Either old or new Viking/Scandanavian cuisine is welcome in this TD. Right now Copenhagen, Denmark, is on the cutting edge of new gourmet fare.

Moose, I amalgamated the following from reading a few articles.

Old time Vikings had to preserve protein without electricity which meant smoking meat and fish was important to winter and seafaring survival. Typical available meats were pigs, sheep, goats, cows, horses (all for meat and milk); hare, wild boar, squirrel, deer, reindeer, seal, walrus, polar bear; chicken, geese, ducks, wild birds (all for meat and eggs). They typically drank little whole milk, rather they made dairy products like buttermilk, curds, butter and cheese. Milk was only available in spring when animal mothers were nursing their young. Cheese and butter were fermented to keep over winter. Cultivated grains were oats, rye, barley, wheat and bread was made flat or risen with wild yeast, buttermilk, sour milk and leftover yeast from brewing beer. Vikings drank a lot of ale and celebrated with mead. Freshwater fish like salmon, trout and eel were important as well as coastal shellfish, herring and deep-sea cod. Common fruit and vegetables were wild carrots, turnip, cabbage, onion, apples, plums, cherries, wild strawberries and sloes (blackthorn bush fruit). Hazelnuts and walnuts were gathered. Spices and flavourings included dill, corriander, wild celery, horseradish, cumin, mustard, hops, poppyseed, fennel, sea salt and honey. Potatoes, orange carrots, tomatoes and sweet corn were not available in the Old Viking Era but are available to modern day Vikings. Food was smoked, spit-roasted and soups/stews were a permanent fixture on open fires.

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Ron_L said:

I wonder if I can find whale in Chicago?

http://www.bbq-brethren.com/forum/showthread.php?t=165688

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R2Egg2Q said:

"You may submit entries that are cooked from Friday 8/2 through Sunday 8/21.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 8/22."

Looking at the calendar, it appears the next time 8/21-8/22 falls on a Sunday-Monday is in 2016. This may go on longer than the never ending pork chop TD!

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Kathy's Smokin' said:

You can certainly cook moose for this TD, but to be nice, I'd ask his permission first. :laugh:

Any meat eaten by Vikings and Scandanavians is fair game. :biggrin1:

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Will work for bbq said:

I'm glad you posted that because I was thinking "Spam Of The Sea" and the best Spam of the sea comes from Norway. :idea:

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