{"id":93,"date":"2009-06-12T09:08:08","date_gmt":"2009-06-12T13:08:08","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=93"},"modified":"2009-06-12T09:08:08","modified_gmt":"2009-06-12T13:08:08","slug":"to-the-grill","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/to-the-grill\/","title":{"rendered":"To the grill!"},"content":{"rendered":"

I guess I’m not sure, but I think everyone likes a good BBQ, right?\u00a0 Whether you live in South America, the East Indies, or northern Europe, you can’t resist that smoky taste, can you?\u00a0 Even when it’s below zero here in Minnesota in the wintertime, my honey braves the cold to grill tasty steaks.\u00a0 Now that it’s June 12 (12. juni- this is how you write the date p\u00e5 norsk<\/strong>-the number first, followed by a period and then the month, lowercase), the grilling season is upon us.\u00a0 For 3 \u00e5r siden <\/strong>(3 years ago), I was in Norge <\/strong>and experienced norsk <\/strong>bbq.\u00a0 Actually, the food I had on the grill there was very similar to the food we grill here.\u00a0 Lots of ribs, chicken, pork chops, hot dogs, potato salad, green salad, ice cream, beer, wine.\u00a0<\/p>\n

And you should know how to say these words so that at your next Norwegian bbq, you can ask at least identify what you are eating.\u00a0<\/p>\n

a great word, svinekoteletter <\/strong>means pork chops (see the word swine in there?)<\/p>\n

ribber <\/strong>is ribs, of course<\/p>\n

kylling – <\/strong>chicken, bryst<\/strong> – breast, l\u00e5r –<\/strong>thigh<\/p>\n

ei p\u00f8lse <\/strong>– a hot dog, which I wrote an entire post on a few months ago (you can eat these in a bun or a lompe <\/strong>which is a potato cake, kind of like a tortilla, but with potatoe instead of corn or flour), with Idun <\/strong>ketchup and mustard).<\/p>\n

potet salat <\/strong>– potato sald (that is an easy one)<\/p>\n

gr\u00f8nn salat <\/strong>– green sald (”)<\/p>\n

is <\/strong>– ice cream<\/p>\n

\u00f8l – <\/strong>beer<\/p>\n

vin – <\/strong>wine<\/p>\n

There are many barbecue competitions (konkurranser) <\/strong>in the United States and believe it or not, this year at the Memphis in May barbecue konkurranse <\/strong>a norsk lag <\/strong>(Norwegian team) took home 2 second place trophies.\u00a0 The team (100 degrees Celsius) is led by Craig Whitson, born in Oklahoma, but has lived in Norway for over 30 years.\u00a0 He runs a restaurant in Stavanger and teaches barbecue and grilling classes.\u00a0 He is known as the grillguru <\/strong>and\u00a0the slogan for the team is ”Beware Vikings bearing tongs and rubs.”<\/p>\n

Another set of terms that might be helpful if you want to ”talk shop” about grilling or barbecueing (do you know the difference?)…<\/p>\n

\u00e5 grille <\/strong>or \u00e5 steke\u00a0<\/strong>– to grill<\/p>\n

\u00e5 marinere – t<\/strong>o marinate<\/p>\n

krydder <\/strong>– spices, \u00e5 krydre <\/strong>– to spice, krydret <\/strong>– spicy<\/p>\n

saus <\/strong>-sauce<\/p>\n

\u00e5 r\u00f8yke <\/strong>– to smoke<\/p>\n

trekkull (et)<\/strong>– charcoal<\/p>\n

gass <\/strong>or bensin <\/strong>– gas<\/p>\n

temperatur <\/strong>-temperature<\/p>\n

ferdig <\/strong>ready, done<\/p>\n

m\u00f8r –<\/strong>tender<\/p>\n

saftig<\/strong>\u00a0 – juicy<\/p>\n

et bein<\/strong>\u00a0 -a bone<\/p>\n

So do you know the difference between grilling and barbecuing?\u00a0 BBQ is low and slow, grilling the opposite, high heat and fast.<\/p>\n

Sk\u00e5l<\/strong>!<\/p>\n

\u00a0<\/p>\n

<\/strong><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\ufffd<\/p>\n","protected":false},"excerpt":{"rendered":"

I guess I’m not sure, but I think everyone likes a good BBQ, right?\u00a0 Whether you live in South America, the East Indies, or northern Europe, you can’t resist that smoky taste, can you?\u00a0 Even when it’s below zero here in Minnesota in the wintertime, my honey braves the cold to grill tasty steaks.\u00a0 Now…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":33,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[],"class_list":["post-93","post","type-post","status-publish","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/93\/revisions"}],"predecessor-version":[{"id":1000,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/93\/revisions\/1000"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media?parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/categories?post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/tags?post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}