Get out the pølse-grilling season is here! Posted by kari on May 12, 2011 in Culture, Traditions
As I often do, I must begin this post with a brief comment about the weather where I live. In case anyone doubted that the climate in MN is one of the most variable in the world, check out the weather reports from last week and this week. Early last week we saw what we hoped we wouldn´t see until next fall-snø (snow). The temps were in the 30s in the morning and the 50s during the day. Yesterday, just 8 days later, the thermometer read 91 degrees at the warmest point of the day-a ridiculously massive change. We are used to this and we are also used to complaining about the cold and complaining about the heat as soon as we have it.
While I will say that yesterday and today´s humidity levels were stifling, I am quite happy that the official grillesesong (grilling season) has begun. I have a friend who will gladly barbecue and grill in the dead of winter so that he can get his meat fix (and enjoy the entire process from raw meat to marinated and rubbed juicy meat to scrumptious meals of comfort). However, the truth is that most people barbecue and grill only in the summer months when it´s actually tolerable to be outside without layers and layers of clothes on.
In Norway, 1 in every 3 people will grill at least 15 times per year. That´s roughly once a week if you consider the season is a little longer than three months. The most common thing to throw on the grill are grillpølsa (hot dogs), followed by svinekoteletter (pork chops) and hamburgere, but Norwegians eat quite a bit of lammmekjøtt (lamb meat), kjøtt (beef), kylling (chicken), skalldyr (shellfish), and fisk (fish), among other delicious foods that become even more delicious when grilled or barbecued.
As in most other cultures around the world, Norwegian men grill and barbecue far more than Norwegian women. Furthermore, men typically prepare more red meat and or fattier meats (i.e. sausages and ribs) than women. Women tend to be more concerned with eating healthy and thus choose kylling, fisk, and skalldyr more often than men.
See this video for a recipe and instructions for how to grill spareribber (spare ribs)!
The following is a list of grilling tips that you can try yourself on. Can you understand some of them? There are quite a few cognates involved in food words and you know the context, so have at her!
Slik griller du riktig:• Sørg for rene lavasteiner i gassgrillen (sjekk bruksanvisningen eller kontakt produsenten av grillen for råd mht rengjøring). • Ikke grill på flammene: Unngå å la flammer komme i direkte kontakt med maten. Grillingen bør først starte når kullet er glødende og grått på utsiden. • Unngå at fett grillmaten drypper ned i grillen. Dette forårsaker røyk som tilfører maten PAH. Bruk stekebrett eller folie som hindrer fett å dryppe ned. • Grill mindre fettrik mat. • Grill ved lavere temperatur over lengre tid. • Plasser maten lenger vekk fra grillkull-/grillelement. • Vend maten flere ganger under steking/grilling. • Grill større kjøttstykker slik at overflaten blir mindre i forhold til volum. • Mariner kjøtt på forhånd eller forkok i mikrobølgeovn. • Sørg for god lufttilførsel under grillingen. • Unngå å bruke oppsamlet stekesjy til saus. KILDE: Matportalen.no |
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About the Author: kari
I attended St. Olaf College in Northfield, MN, where I majored in Norwegian and History. During college, I spent almost a year living in Oslo, Norway, where I attended the University of Oslo and completed an internship at the United States Embassy. I have worked for Concordia Language Villages as a pre-K Norwegian teacher and have taught an adult Norwegian language class. Right now, I keep up by writing this Norwegian blog for Transparent Language. Please read and share your thoughts! I will be continuing this blog from my future residence in the Norwegian arctic!