The best part about working at Fermentations is that the super talented chefs feed us before our shift ends. \u00a0It may be a rett <\/strong>(dish or meal) that is on the meny<\/strong> (menu) or it may be a surprise concoction of some of the most velsmakende<\/strong> (tasty) ingredienser<\/strong> (ingredients) in the kitchen.<\/p>\n The meny<\/strong> changes every few weeks and consists of roughly 7 forretter <\/strong>(appetizers), 7 hovedretter<\/strong> (main courses), 4 or 5 desserter<\/strong>, in addition to 5 or 6 typer hjemmelaget is<\/strong> (types of homemade ice cream). \u00a0There is an extensive vinliste<\/strong> (wine list), as well as a full bar. \u00a0Here is a smakebit<\/strong> (taste) of what you may see on the meny<\/strong>: \u00a0duck confit, buffalo meatballs, lobster ravioli, elk sirloin steak, beef burgundy, cassoulet, brie purse, honey chai cake. \u00a0I could continue listing the items I have seen and tasted on the Fermentations meny<\/strong>, but I don\u00b4t want to get your taste buds too worked up;)<\/p>\n <\/p>\n As I mentioned, the other night, I attended a Goose Island beer tasting which accompanied a delicious meal. \u00a0Besides the first forrett<\/strong> (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. \u00a0With the Prince Edward Island Mussels in a hvitl\u00f8k<\/strong> (garlic), sm\u00f8r<\/strong> (butter) saus<\/strong> came an \u00f8l<\/strong> that almost tasted like cider because it had a very sterk smak av sitrus <\/strong>(strong taste of citrus). \u00a0It was a bit too sur <\/strong>(sour) and tart\u00a0for me, but was interesting nonetheless.<\/p>\n The next forrett <\/strong>was a blue cheese tarte with carmelized onions, fig jam, and reduced balsamic vinegar. \u00a0It was paired with a blomstrete<\/strong> (flowery), aromatiske<\/strong> (aromatic) \u00f8l<\/strong> that I also didn\u00b4t care for very much, but was happy to try. \u00a0The hovedrett<\/strong> was elk sirloin steak with hvitl\u00f8k<\/strong> and gressl\u00f8k<\/strong> (chive) potetmos<\/strong> (mashed potatoes). \u00a0It was paired with a rik<\/strong> (rich) and slightly bitter<\/strong>, but not overly so-\u00a0\u00f8l<\/strong> that I enjoyed very much. \u00a0It was like drinking a red zinfandel with a big old ribeye.<\/p>\n And finally, the dessert rett<\/strong>-was a chocolate stout pound cake with a rik, s\u00f8t<\/strong> (sweet) and mildly tung<\/strong> (heavy) \u00f8l <\/strong>that had a surprise in the bottom-a scoop of hjemmelaget sjokoladeis <\/strong>(homemade chocolate ice cream). \u00a0I know it sounds really strange, but the is in the \u00f8l<\/strong> was utrolig deilig<\/strong> (unbelievably delicious)!<\/p>\n So there you have learned a number of culinary words p\u00e5 norsk <\/strong>that you can try to use in your own kj\u00f8kken<\/strong>, at a friend or family\u00b4s or in a restaurant:) \u00a0Try to describe the food that you make and eat-p\u00e5 norsk<\/strong><\/span>.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I just started working part-time at a restaurant and wine bar called Fermentations. \u00a0If you are in the vicinity of the metro area or southeastern MN, I highly recommend it. \u00a0It is quite a liten restaurant (small restaurant) in kind of a dumpy area outside of where I live. \u00a0It\u00b4s a gem in the…<\/p>\n![\"\"](\"https:\/\/blogs.transparent.com\/norwegian\/wp-content\/uploads\/sites\/14\/2010\/11\/Chocolate-Stout-Cake-Layers-350x263.jpg\")