Culinary vocabulary in Norwegian Posted by kari on Nov 16, 2010 in Language
I just started working part-time at a restaurant and wine bar called Fermentations. If you are in the vicinity of the metro area or southeastern MN, I highly recommend it. It is quite a liten restaurant (small restaurant) in kind of a dumpy area outside of where I live. It´s a gem in the midst of a couple trashy bars right by the railroad tracks. Now I understand Fermentations has no connection to Norway, but I attended a phenomenal beer and food tasting the other night and I have to write about it.
The best part about working at Fermentations is that the super talented chefs feed us before our shift ends. It may be a rett (dish or meal) that is on the meny (menu) or it may be a surprise concoction of some of the most velsmakende (tasty) ingredienser (ingredients) in the kitchen.
The meny changes every few weeks and consists of roughly 7 forretter (appetizers), 7 hovedretter (main courses), 4 or 5 desserter, in addition to 5 or 6 typer hjemmelaget is (types of homemade ice cream). There is an extensive vinliste (wine list), as well as a full bar. Here is a smakebit (taste) of what you may see on the meny: duck confit, buffalo meatballs, lobster ravioli, elk sirloin steak, beef burgundy, cassoulet, brie purse, honey chai cake. I could continue listing the items I have seen and tasted on the Fermentations meny, but I don´t want to get your taste buds too worked up;)
As I mentioned, the other night, I attended a Goose Island beer tasting which accompanied a delicious meal. Besides the first forrett (smoked gouda beer cheese soup) which was paired with Goose Island IPA, the other four beers were high-end Goose Islands that tasted like nothing I had ever had before. With the Prince Edward Island Mussels in a hvitløk (garlic), smør (butter) saus came an øl that almost tasted like cider because it had a very sterk smak av sitrus (strong taste of citrus). It was a bit too sur (sour) and tart for me, but was interesting nonetheless.
The next forrett was a blue cheese tarte with carmelized onions, fig jam, and reduced balsamic vinegar. It was paired with a blomstrete (flowery), aromatiske (aromatic) øl that I also didn´t care for very much, but was happy to try. The hovedrett was elk sirloin steak with hvitløk and gressløk (chive) potetmos (mashed potatoes). It was paired with a rik (rich) and slightly bitter, but not overly so- øl that I enjoyed very much. It was like drinking a red zinfandel with a big old ribeye.
And finally, the dessert rett-was a chocolate stout pound cake with a rik, søt (sweet) and mildly tung (heavy) øl that had a surprise in the bottom-a scoop of hjemmelaget sjokoladeis (homemade chocolate ice cream). I know it sounds really strange, but the is in the øl was utrolig deilig (unbelievably delicious)!
So there you have learned a number of culinary words på norsk that you can try to use in your own kjøkken, at a friend or family´s or in a restaurant:) Try to describe the food that you make and eat-på norsk.
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