Talk:Norwegian cuisine

message: I think we lack sheep's heads here, not to mention all the nice food from Trøndelag (sodd, klenning, tjukkmjølk etc). Where is raspeball, storfeskball and kumle? There is also far more cheese than gamalost (and better tasting too..!). And since it is the season to be merry: What about ribbe, pinnekjøtt and all the wonders of the yule feast? :) This is definitely extremely traditional norwegian food. How anyone can say pizza is part of the traditional norwegian CUISINE is pretty far out. SWA 22:47, 18 December 2006 (UTC)
thread_title: Sheep heads and other fun stuff

message: Processed fish, like fish balls in brine (fiskeboller), fish cakes (fiskekaker) and similar products should be mentioned. Even if they become popular in the postwar times. (Because of the development of canning food?)
Stockfish is still used as snack, and i common in rural costal areas. Though stockfish does not smell as much as surströmmning, preperation of the fish (hammering it to soften the fibres) do that it is mostly eaten in summertime outdoor. — Preceding unsigned comment added by Sinobell (talk • contribs) 21:10, 10 October 2010 (UTC)
thread_title:  Fish

message: Isn't the pictures shown of "Snitter"?
Since they are open topped, with exceptional amounts of stuff on them?
Or is this some dialectical confusion?
I'll just ask that someone else checks their dialect and change it if needed, since anon-edits are likely to not be very well embraced... :p 80.202.118.81 (talk) 19:54, 9 December 2007 (UTC)
replies: text: What you described is smørbrød, and also they do add a smørbrød and snitter are not that different, snitter are smaller. So you were onto something without actually knowing it. - Chsf (talk) 10:09, 10 December 2007 (UTC)
thread_title: Smørbrød?

message: The article consists mostly of anecdotes and various random remarks. Needs some serious, sourced information on norwegian/scandinavian food - history, varieties and so on. Notably absent is a discussion of traditional or ethnic norwegian food, apart from a few of the "shock value" or gimmick dishes. Granted, it's an unexiting and endless litany of regional variations on gruel made out of cereals and milk, but it's what readers would expect in an encyclopedia article, as opposed to the travel handbook I'm reading now. Nyrge (talk) 18:17, 3 December 2009 (UTC)
thread_title: Traditional cuisine

message: is not a typical main course, more often eaten on bread  —Preceding unsigned comment added by 80.202.218.187 (talk) 20:44, 10 December 2009 (UTC)
replies: text: True.  Spekesild (salt brine cured fat herring) is the herring dish that's served as dinner.  Usually with peeled fingerling potatoes, brine-pickled beets, flatbread and butter.  Sursild used as a main course is likely a Norwegian-American specialty inspired by Swedish cuisine.
Contrary to what the main article says, sour foods are rare in traditional Norwegian cuisine.  Vinegar wasn't even sold for human use until after World War II, and the traditional way of preserving was with salt, and sursild is a relatively new import from Sweden, where sour foods are more common.
65.75.16.254 (talk) 23:27, 31 August 2010 (UTC)
replies: text:  A bit late to the party, but that doesn't matter on historical subjects, I think. The above is mostly wrong. Vinegar is mentioned in several dishes in the 13th Century "Harpestreng" manuscript, as well as in the 19th Century Hanna Winsnes cookbook. Apart from that, there are other ways to create sour taste than with vinegar. I.d. "surpølse" ("sour sausage") is made from mutton and barley, with a dash of sour milk added, and is left to hang for 4 - 7 days in the (warm) kitchen, in order to flavour the sausage with lactic acid fermentation, before it is hung out to dry; the only other country I know of who does this, is Thailand. Dishes made from sour milk and sour cream tend to be sour. Etc. etc. T 85.166.161.28 (talk) 17:15, 25 November 2019 (UTC)
thread_title:  sursild 

message: Looks like the Korean and Spanish articles are better than this one.. Come on guys, can we improve this article?  —Preceding unsigned comment added by 80.202.218.187 (talk) 22:51, 14 December 2009 (UTC)
thread_title:  is this the best we can do? 

message: I'm a Norwegian and i think this article do not have it focus on the common dishes in the norwegian homes. In Norway we are barbecue very much in the summer, We are eating more Pizza(mostly the american style Pizza) pro person than any nation outside North America, I think the article seems to forgott the normal eating today in Norway and just focus about dishes that are traditional but many of they are almost never eaten todey,
Sorry for my bad English, but i think you understand what i mean, despite of that.    — Preceding unsigned comment added by Sondre1000 (talk • contribs) 18:02, 27 May 2012 (UTC)
thread_title: In General

message: I undid an edit by 195.59.15.131 without further ado - the user had changed "krumkake" to "kremkake".
Krumkake is correct, and is a traditional Norwegian pastry made with a special iron.  While Norwegians certainly eat cream cakes too, they are not known as "kremkake" in Norwegian, but are called "bløtkake".  As the user IP has a history of disruptive edits, and not responding, I think this undo is justified.
I also wonder whether we can undo this unsourced claim:
Along with the rest of Scandinavia, Norway is one of the few places outside Asia where sweet and sour flavouring is used extensively. The sweet and sour flavour is utilized best with fish.
From my being a Norwegian and having lived more than a dozen places in Norway, I have never come across this, outside Chinese restaurants.  If anything, Norwegian food seems less acidic than average.  Lutefisk (pH 11-12) being the prime example, but other dishes too, like "mølje" (boiled cod with cod liver and cod roe) and the staple porridges and gruels.  Curing and pickling is done with brine instead of acids, and where the word "sur" (sour) is used, it is almost exclusively about fermented products, not necessarily acidic ones.  "Surstek" (sour steak) is a good example.
Fish is almost never served with acids or sweet components, and certainly not with both.  Butter or a bechamel-like sauce and boiled root vegetables is the traditional condiment to fish.  Even lemon is not part of traditional Norwegian cuisine, but a new import.
Salt and sweet is a common combination, though, and might have confused the original content creator.  A dollop of jam on meat dinner plates is tradtional, and sweet brown goat cheese is likewise common, sometimes even on lutefisk.
72.200.140.65 (talk) 03:23, 1 December 2012 (UTC)
thread_title:  Edits - discussions 

message: This is from the article under the heading of lutefisk
:It was prepared this way because refrigeration was nonexistent and they needed a way to preserve the fish for longer periods.
It has no sources, and is completely wrong. It is unknown why the lutefisk is prepared as it is (it also says so in the
Lutefisk article). Preparing the fish with lye will break down proteins in the fish, it will not help conserve it, especially
since the fish is already dried and will keep for ages in its original form. — Preceding unsigned comment added by Daramarak (talk • contribs) 12:59, 22 April 2014 (UTC)
thread_title: Lutefisk

message: Hi,
just a suggestion for improving the article.
It seems to me that it would make sense to organize the article historically. It makes little sense to have an article called "Norwegian cuisine" about people who eat mainly frozen pizza; and as little sense to describe all the traditional horrors, which would then disappoint any travelling foodies. AFAICS NC has a distinct "pre-urbanization" period, then the "lagging-behind-Europe" period 1870 - 1970, and then the Let's Buy Culture period of oil affluence that now sees New Nordic restauants grace themselves with Michelin stars.
The traditional section is the place for explanations of climate and soil, growth periods and wildlife species, dairy farming and grains lacking gluten for yeast leavened bread. The whole region existed on a span between superabundance (like the Lofotfiske) and dearth (overcome by turning the Lofotskrei into tørrfisk). The traditional carbohydrate was grain, but since wheat rarely ripend here, people grew a lot of barley, oats and particularly rye, and this was made into porridge (grøt) or congee (velling), and baked into flatbrød for long term storage. With little farmland but extensive pasture, agrarian economy was largely dairy-based, with milk, sour milk, butter and cheese as important food sources, and goat and sheep being eaten more often than beef.
With industrialization spreading from 1850 - 1900, people moved to such cities as there were. Policy makers focused on hygiene and health. People got educated. More and (perhaps) better food became available. Many of the "old traditions" arose in this era, with people incorporating the one-generation-from-the-farm memories into a more modern lifestyle, the traditions already morphing into a "heritage food" culture as fridges and freezers made salt, smoke, lye and casket fish burials obsolete. The Housewife School, Stabekk Husmorskole, through its courses and its cookbook, was important here. Its menues became the blueprint for weekly plans in almost all institution kitchens, and from there it spread into private homes: Mondays: leftovers (not fish, as it wasn't fresh on mondays). Tuesday: Fish - always fresh on tuesday. Wednesday: something wildly exotice like pasta bolognese, norwegian style (pale orange 'tomato' sauce from coloured bechamel). Thursday: ertesuppe og pannekaker. Saturday: Risengrynsgrøt. Sunday: Meat. Sprengt oksebryst, svinekoteletter, kjøttkaker, karbonader, hønsefrikassee, lammefrikassee, fersk kjøtt og suppe .. Monday: leftovers. Tuesday: fish .... And the nistemat and the suppeposer and the Stabburets leverpostei and makrell i tomat and the Delfia-kake ...
Now there is a "third wave", following the success of "Noma" in Copenhagen, with Fine Eateries popping up all over Scandinavia, including Norway, catering to foodies. But while fact, this may be recentivistic, and it'd be hard not to name names and be promotional. 
This article could also be coordinated with "Christmas in .... Norway", which has a sizeable segment on food.
Ka dokk tru?
T 88.89.5.214 (talk) 00:12, 1 August 2017 (UTC)
thread_title:  Edit proposal 

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thread_title:  External links modified 

message: On the beer part, Bayer is considered a red beer. I am not sure what red beer is. I know red ale, but bayer is basically lager with darker colours due to the barley. It is, to my knowledge, close to the typical Münchner Dunkel or Märzenbier. I suggest therefore that the "red" part is removed to avoid confusion with red ale.Andreas Kolle (talk) 12:38, 22 March 2018 (UTC)
thread_title: Bayer

message: "Norwegians usually eat lunch around 4-5 PM.". Sorry, what? --Fraph24 (talk) 18:03, 9 September 2019 (UTC)
thread_title:  Lunch time