Sill is the pickled herring, it's sold in a jar and isn't smelly (eat it with boiled potatoes, sour cream and chives). The stinky fish is called surströmming and is sold in a tin, you can buy it in most bigger stores in Sweden but it is less popular and more of a tradition in the north.
just don't do the fermented one, it's not worth it! unless you're a heavy smoker, or have otherwise ruined your sense of smell, you will vomit from the smell the first time.
There's no saffron in curry. Saffron is from a crocus flower. I think you are thinking of turmeric that makes curry yellow. We use saffron in the Lucia buns when we celebrate in December.
@@marcusfridh8489 Gurkmeja ger den gula färgen, spiskummin är mer gulbrun-dassigt i färgen. Lätt dock att blanda ihop då gurkmeja heter tumeric OCH även kan kallas curcuma. Det senare från ämnet curcumin (kurkumin, sv) som ger kryddan dess gula färg. Det är lätt att blanda ihop dessa två på engelska då gurkmejan ofta benämns på olika sätt i vardagligt tal. /Matnörd
10. We have a thing called "Kräftfiske"/"Kräftskiva" (Crayfishing?) around the beginning of August every year, a tradition stemming from before 30+ years ago when you were only allowed to fish them from the start of August. I went to one multiple times with my dad growing up and they usually cook and eat a lot then and there, but I haven't been to one for a long time and don't think it's as popular nowadays. Personally I don't like eating anything straight up after cooking it, but it's not as big of an issue if you take them apart and just have the edible meat to eat. 9. Halloumi is pretty common here, I've also mainly eaten it at MAX (Swedish burger restaurant chain), but also grilled it myself a couple times. 8. There are a lot of different levels to meatballs in Sweden, you can go the cheapest option and buy a pack at ICA and just cook them at home, but the best ones are made by hand. Go to a good restaurant or try making it yourself. My mom is from Latvia so she usually makes them as a mix between the Swedish and Latvian way, and yes they're usually somewhat bigger. 7. If you're gonna try a Semla you have to make sure it's a good one! Most places usually make them right but sometimes the bun can be a bit too dry and make a big difference in the taste. 6. Lingonberry jam is a great addition to a lot of dishes, but 90% of the time it's gonna be with meatballs and mashed potatoes. (I agree, the meatballs needed more gravy haha) 5. I've never had saffran ice cream, I know we have a lot of different flavoured ice creams but I've never seen saffran. 4. Salty liquorice is more of an acquired taste (salty anything i'd say), I also didn't like it when i was young but learnt to over the years. Now i always choose salted candy over unsalted. 3. KEX choklad is a wafer chocolate bar, but I have to say I've tried a lot of different ones and none hit the spot like KEX choklad. 2. Sill is different from surströmming(the smelly one), it's pickled giving it a more salty taste, but there are also many different flavors that you can buy it in. I really liked eating senapssill (mustard herring) this year. If you're trying it make sure it's part of a meal and not just by itself, best combo is with boiled poatoes, gräddfil (Sour Cream), and gräslök (Chives). 1. Kalles kaviar I'd say is more enjoyed by the slightly older generation but also the people living more along the coast of Sweden, same with knäckebröd (crispbread) which it's usually paired with. I don't think i've had it for around 7+ years now. (I'd also say that a lot of these things can differ slightly between different places and age-ranges in Sweden.)
This is not for everyone, but with my family we usually eat the Semla with warm milk on a plate, like you put the Semla on a deep plate and then pour warm milk on top of it or round the Semla if you prefer it like that. For me the Semla tastes better that way
Tastinh history with max miller made a video about semlor and it has the original recipe as well. ua-cam.com/video/0Ljm5i5N6WQ/v-deo.htmlsi=s7x-TlwHdWv6A1q8
one of my coworkers used to cut triangular lids for semlas, like an upside down pyramid they looked pretty "hetvägg" could litterally mean hot-wall, but it seems right
As others have commented, Sill is not the same as Surströmming. Sill is just brined and pickled herring soaked in different spices and lfavours. A staple during summer is Matjessill, potatoes, sour cream and a generous helping of chives. But Sill is also very common during most major holidays (Christmas, Easter, Medsummer, etc) and there are so many different flavours. Some stores have a "delicasy section" where they have someone slice up whatever sausage, fish or whatever you like, and some of the stores will do their own styles of herring. I can mostly see the textue being the issue for someone who's not used to Sill, it is basically raw fish after all, but with all the flavour there's always something you will like.
Yellow peas! i tasted the green pea soup ones in a fancy resturange. not good att al... but "yellow" pea soup i love, a good and quick one in a can is Soldatens ärtsoppa. (the soldiers pea soup.) (yellow is the common one)
Semlor are all over currently. They are becoming less of a seasonal thing though. You can basically get them whenever. Which is good if you are over this summer. :)
How did you miss our crayfish parties, big tradition in August!!?? Pickled herring is not stinky, just pickled. If you like pickles and sushi you will like pickled herring. Pickled herring plus boiled potatoes and knäckebröd with boiled egg and Kalles Kaviar, plus beer and snaps is a very swedish dinner!
I love salty liqorice. But don't underestimate sweet liqorice! Especially those you find in "Gott & Blandat", the "revolver cylinder" ones. Not sweet as in sugary sweet, but a sweetness I can see many anti-liqorice people not mind as much. Gott & Blandat (the blue bag one) is a mix of majority fruity soft candy (strawberry, lemon, pear, orange) and a little bit of salt and sweet liqorice candy. Can highly recommend.
Swedish sandwich caviar (as Kalles is) is a must in many many Swedes life. Have it on a sandwich with hard boiled eggs. It’s a match made in heaven!!!! Can’t live without it!!!
You really don’t need to try the “stinky fish”, wich is called Surströmming. It’s a whole other thing than the pickled herring that she’s talking about. Most Swedes have never tried Surströmming, but we all eat pickled herring at least on holiday. Pickled herring doesn’t smell and you can buy it cheap in any grocery store and try it at the hotel. Actually you can probably get it at the breakfast buffet at the hotel. Enjoy! 😊
Pickled herring can be eaten with boiled potatoes, or on some dark bread (the one called 'Kavring' is my favorite) - and there’s a ton of variants: the basic is 'Löksill' (onion herring; it sounds wierd - onion and herring?! - but it’s a flavour combination that actually works due to the pickling), then there’s 'Senapssill' (mustard herring - where the fish is pickled in a creamy smooth mustard-flavoured sauce), 'Brantevikssill' (a quite sweet pickling recipe and distinctive taste), 'Skärgårdssill' (Archipelago herring - white creamy sauce with red roe), and many more… Then there’s also one made not with pickled raw herring, but double-stacked herring fillets with lots of dill in between, which is breaded and fried - which is good on its own, but gets even better when pickled in vinegar brine with yellow and red onion slices. Some people eat it with lingonberry jam, but I like it (again) on a dark bread, put some incisions in it with a knife, dribble over japanese soy sauce, top with sourcream and a generous helping of fresh-ground black pepper. Top notch umami flavour bomb😊
The pickled herring doesn't smell. You can eat it indoors. Eat it with boiled potatoes. It's the fermented one (surströmming)that you can't eat indoors.The pickled herring is also not red listed, which the Baltic fermented one is, so try the pickled one instead. That's enough for interesting content, and otherwise we can recommend something else you might vomit over. Kalles caviar is best eaten on an egg sandwich. Butter the bread, slice the egg and put a string of caviar on top. Saffron ice cream is not something that everyone knows about. I've neither seen nor tasted it. But Swedes like saffron, especially around Christmas, so it doesn't surprise me that someone made saffron ice cream.
Remember, Semla season is only between January and March (some places may have it a little longer) but then it's pretty much not sold anymore for the rest of the year
So two main pro tips from a Swede: For the herring, make sure you've got a lot of sour cream (gräddfil) to dampen the taste and texture shock, apart from a heavy beer/snaps (Hallands Fläder is the easiest/kindest one for a newcomer). For the Kalles Kaviar, it's supposed to go with hardbread (knäckebröd), but it's easier to try with a white bread and cheese, again to soften the taste shock as it is extremely salty, and whatever you do, DO NOT mix kaviar with orange juice. It's like orange juice and toothpaste, but 5 times worse.
@@RobinEricsson-j9t No, just a lot of experience of introducing foreigners to Swedish customs and culinary experiences. I was active at the student Nations while at Lund University for years.
If you live in a country where you can find the ingredients (almost every country in the world) you can make Swedish meatballs and semlor, just google the recipe and get von with it. If there are crayfish to buy in your country/state you just cook them the Swedish way - with lots of dill, voila 👍 I believe it's he same with herring, buy herring at your local fish shop where ever you are and pickle it at your taste! I really think you can find salted licorice in many, many countries, try harder. The most difficult item to find is "Kalles kaviar" but it's a brand so maybe you can find something similar (doubt it though)
Sill, boiled fresh potatos and sour cream with chives on a fork right after you drink a nubbe (seasoned vodka shot).. You swallow the nubbe and straight away shove that fork in when your mouth is washed in alcohol. Thats my favourite Swedish culinary thing. YUMMY af!
Curry and saffron are completely different spices☺️ Curry is for savory dishes. Saffron is mainly used in sweet buns and other sweet baked gods like lussebullar that you’ve seen in some of the christmas videos. . (I think saffron is used in some savory dishes too in for an ex India but in Western Europe I think saffron is almost exclusively used in sweet baked gods, ice cream etc).
And most crayfish are imported from China, America and Turkey, and the most common crayfish nowadays are the American Signal crayfish even in tve ones that are catched domestically in the lakes.
For meatballs for an example... There will be a lot of differences at peoples homes using different ingredients, compared to ikea or the premade crap in the stores Also, fortunately the herring isn't always fermented, it's pickled and definitely tasting more sour than salty depending on the ingredients used, cause vinegar is used to cure it
I have 3 kids who hate licorice however i LOVE it. Dwayne do not go for the hard salted licorice first go easy and taste the sweet first. Pickled herring is NOT like surströmming. And you can eat it on a ryebread with some butter and a hardboiled sliced egg. Kalles kaviar on a slice of toast with butter and an hardboiled egg is SOOOOO good. Just come over to me in Malmö and i will make you meatballs with lingon and boiled potatoes with creamsauce, also bake both semla and cinnamon buns for you since it is from the same dough. I´ll guide you through the jungle of liqourice and have you tate the best herrings. Don´t confuse pickled herring with surströmming that is fermented.
13:35 I didn't like sweet licorice before, only salty, but then I worked at a chocolate and licorice store (we made our own chocolate confectionery and pralines, and sold "high end" licorice, and since then I do enjoy a piece of licorice here and there. Especially the Icelandic brand Frejya, their chocolate covered licorice in different flavors is so good.
Oh yeah, those withdrawals are hard to deal with sometimes when you've moved abroad. That's why I loved visiting IKEA when I lived in England. Just seeing Swedish words was great (not to mention the meatballs). PS. There's a difference between regular pickled herring and surströmming. You could easily eat pickled herring in your hotel room. Surströmming, not so much.
many of the swedish foods you either eat with mashed potatoes or boiled potatoes, my version is the boiled potatoes. Kalles Kaviar you on bread that got butter and usually boiled and then sliced eggs and you squeeze the kaviar ontop of it, yoyu can also just put kaviar on knäckebröd.
1985 my mother moved to Spain. We sent knäckebröd and kalles kaviar every month 😂😂 she moved back 5 years later. But still goes back to Spain a few months a year during winter.
You should really try kardemummabulle (cardamom bun) too! That's even better than the kanelbulle. The pickled herring you don't really need to eat outside, I think the fish you're thinking of is surströmming? That is really stinky and fermented and you should open the can outside, in a bucket of water, away from people 😅 I as a Swede have never tried it and I never will, but my paternal grandmother loved it when she was alive. Kräftor is also seasonal and we have something called Kräftskiva (crayfish gathering kind of thing) that happens in late August/early October. 😊
Saffran (saffron) is used primarily in sweet things in Swedish cooking. As an icecream it is really nice but I feel like the cold takes away a bit from the flavour.
In Sweden saffron and cardamom are spices used in desserts and pastries so basically only sweet stuff with very few exceptions. Saffron is mostly a Christmas spice in Sweden.
you can have Semla in the summer as well, but the best way to eat them then is to order it from a Café/bakery before hand(like a day or 2 in advance). don't worry about ordering in english, almost everyone in the younger years know a little bit of english:) my recommendation is Brantingsbageriet in Uppsala^^. they are my favorite, they almond paste is theeeee best!! if you are travleing through uppsala that is ^^
I've ate saffron ice cream a couple of times, and I think its delicious! Its pretty hard to find it, though. If I were you, I would at least try lussekatter (Lucia buns). And of course a semla! Salty licorice is one of the things I would miss the most if I moved abroad. I think "Turkisk Peppar", a finnish brand, is wonderful. They are hard salty licorice candies with a strong powder inside. :) Also, I would miss knäckebröd (crisp bread) with butter and cheese, for breakfast. Finally, the kebab pizza is a dish that is very popular here. I recommend it!I've never heard of people eating it in outer countries.
Skip the Kalles kaviar. Go for SVENNES kaviar instead. It's not as 'intense'. We always have Svennes kaviar at home. Delicious on Wasa Rågrut knäckebröd/hårdbröd (a dry type of bread).
I suggest that you visit some Swedes and get homemade food when you get here. I am sure that many of us would love to have you for dinner. If you come in late summer/autumn, try to get out in the forest for picking lingonberrys yourself. Late August is also time for crayfish and fermented herring (the newly made is a little "softer" for a newbie. Semla is eaten in vinter/spring but someone can bake one at home for you and pickled herring you can buy all year round. I remind you not to only visit the south, you also have to come up north! Eating fried blood dumplings and pork, grilled loach or souvas for dinner and then chewing on some lightly smoked and dry reindeer meat with a cup of coffee/tea in the middle of the night, watching the midnight sun... You are welcome!
10:23 I've had it. I like it, tastes, like saffran, haha😂 13:40 Meeee, haha. I don't like liquorice, we can be besties now😂❤ Nice that you will come to Sweden! )))
The size of meatballs varies depending on family, possibly regional, traditions. I grew up with ones smaller than the ones at IKEA, ones with more "frying-surface", I really couldn't think of an english word 😂, that you don’t need to cut and eat whole. Yes, it is a more careful balance of making them so they don’t end up dry, but hit that perfect balance and its delicious! If meatballs get too big I feel like it is bordering on "Pannbiff", google it. I know it's a personal preference but not all swedes like big meatballs.
Semla-season has begun in Sweden. It’s not supposed to be until March but they extend the sale wider and wider so now it’s basically late January-April.
I love liquorice, my son loves it but my daughter really hates it 😂 but she likes one specific sweet liquorice so I'm proud that there's one type of liquocice she eats 😂
So, for flights to Sweden from the UK, I recommend flying from London Stanstead if possible with Ryanair and flying to Gardermoen in Oslo and then taking a train from there to Sweden. I have not looked at prices directly to Stockholm but I've flown to the UK a few times the past couple years to see my partner and a plane ticket for a round trip has gone for as low as £15. Flights are so cheap. And to get to Sweden from there is simple enough, Just grab a train from Gardermoen into Oslo central and then there is a train that runs a few times a day directly to Stockholm and they are around the same amount as the planes are. The most expensive on that journey are trains in the UK cuz for my trips over I paid basically the same amount of money for the trains to get to and from the airport in the UK as I did the rest of the journey put together, including two trains here AND the flight. So, if you have the opportunity I would say just go for it. It's pretty cheap and staying in hotels and stuff can get a bit pricey but there are other alternatives if you look for them like hostels and such.
Well... he ate 14 of them after 12 lobsters, a big helping of sauerkraut, caviar fish and three bottles of champagne! I don't think he died by the Semla...
I think the picture of moose meatballs looked more like pannbiff (something in between meatballs and hamburgers), it was as you said really big in size which our meatballs aren’t. I’m with you on the licorice - I hate it, but I don’t mind having salted licorice mixed in my candy bag cause I really like the salt. I love saffron in lussebullar, but I’ve never tasted or heard of saffron ice cream. Sadly, I think you’ll have a hard time finding a semla when you come visit in the summer since they’re usually only sold in January February.. but that means you’ll just have to visit us in the winter too..
I've tried the saffron ice cream from Lejonet & Björnen, the intense and floral flavour goes great with the sweet and cold ice cream in my opinion, but I like all the "old lady" kind of ice cream flavours that we call violet, rum raisin and such tastes
The biggest difference between IKEA;s meatballs and home made is the amount of meat. When I make them it´s about 90% meat in them. Mostly av 50/50 mix of beef an pork. But I also sometimes make them from just ground beef. Anther thing is the texture. Those you can get at IKEA are made in an owen and when you cook them at home at least I use a frying pan made of iron and I fry them in pure butter for the best taste. The difference is huge. It´s almost two differnet dishes to me.
You're thinking of the ''pelikan'' restaurant right? One other great experience is the viking restaurant called ''Aifur'' great food with an awesome atmosphere, it's located in the Old town.
For your information it’s Almost impossible to find semla other than the end of January and the duration of February, this is due to semla being a pastry your only supposed to have ones a year and it’s some time in February so unless you go to Sweden during that time your probably gonna have to get someone to bake it for you
Yeah pickled herring dosent smell. The simplest yet still tasty way to eat it is hard bread (Knäckebröd) a sliced boiled egg with like senapssill (mustard herring) on top. Its delish. The same goes for Kalles kaviar, hardbread, sliced boiled egg with Kalles on top. Its salty, so if you dont like salt, this is probably not for you, but most swedes love their salts.
growing up my father was a hunter so we ate alot of meat from moose, steake, meatballs, bolognese by moosemince, and so on :) and about kallesKaviar, its nice with hard bread with kaviar on, but as a little kid and sick when I needed to drink the disgusting penicillin, my mom usualy gave me a teaspoon with Kkaviar on to eat after to neutralize the taste 🤣
Crayfish you can find all year around in Sweden at least at the West coast but for some reason they're most popular July and August. They're very popular and also super tasty. Although it may seem weird the way you eat it suck the water from the stomach and tail before open it but that's the way you eat it. Swedish meatballs are not hard to find more or less every luch restuarant offers it and even som street kitchens (Gatukök in Swedish). When it comes to Semla you won't get it if you arrive in the summer they start with them more or less after Christmas or maybe New year. Kexchocklad is basically a layers of waffles covered with thin chocolate.
Semla day is 4th of March this year. In Sweden its only meatballs, outside Sweden its Swedish meatballs. Its also not about the balls only, its about the complete dish.
Where are you planing to go when you come to Sweden? If you like history I would recommend to go to Gotland It is the biggest Island in Sweden. It is beautiful. Born and raised there. And I moved back a couple of years ago. You can take a ferry around 45 minutes from Stockholm. :) The normal pickled herring you buy in the store you can eat indoors. Genreally with egg. Kaviar is generally either on bread or egg. I like my caviar on bread and some slised cheese ontop. (Husmans). The smelly fish is the surströming. Which is a fermented herring. That one you should open outside. If you don't want the smell that bad you open it under water. Usually eaten with bread. onion, potatoes and sourcreem. Never tried it. Want to at least ones. As for the liquerish. The craving come and go. But it has to be the salty one not the sweet one. I don't think I have eaten Saffron Ice cream. But we have like a Gotland national dish with is Saffron cake which is a owen baked cake made of a sweeten rise porrage, safron and almonds. generally served with whipped cream and a berry compot.
Lived in Skåne 20+ years, my wife all here life (60+) Never heard or tasted Elk meatballs or Saffron ice cream, maybe she is from a posh family, to me it would be a crime to mince Elk, but maybe it's rough cut. My wife was laughing at you when you said you have lived in Asia but was shocked with us eating Crayfish.
Something that is funny is that in Finland they make the best licorice and it is the Swedes who eat the most in the whole world. In Sweden, we have the best coffee and hear and be amazed, it is actually the case that it is Finland that drinks the most coffee, even though we come in second place in terms of drinking the most coffee in the world.😂😂😂
omg yes, the lingonberries! Got to settle for cranberries for a substitute. Another chock for me I was not prepared for; can't find hazelnuts anywhere unless it is Christmas season🥲 Thankfully, I do still have family in Sweden I can do snack-box exchanges with.
Through and Through Swedish Viking here. There is no s8ngle Swedish person ever eating Liquorice. At all. Just go to any major celebrations like Christmas, Easter or Midsummer and you will ALWAYS find the candy bowl empty except for the Liquorice.
Pickled heering is milder than regular fish. It is the fermented one that is the one you can't eat inside and everyone hates. Also, have you gotten to actually writing the list of foods. An Airbnb of some sort may be smart if you want to try some of the more homemade foods.
Hell yeah we have mosse burgers and buns with cream and almond in Norway too we usually eat them at Easter love sweden and Norway lived in Sweden for å couple years i more ir less lived 2 mile from the border in Norway brothers in arms🤟
When it comes to kaviar, please try Kalles and then any other mild kaviar. I hate Kalles, but most other brands I love. Also, kaviar needs to be eaten in several ways: On a sandwich with or without cheese, with boiled egg, just rolled into a slice of hardcheese. Crayfish sounds worse than it is. Some eat it by sucking it dry, then eating the insides, but I myself just eat the meat in the tail and a little from the head. Surströmming on the other hand...that belongs in the garbage, although I used to love to eat the roe when I was a kid. Sill is kinda weird...I like sill, but you make it with raw herring. Also, depending on method of using cold or hot liquid makes a lot of difference, and can be the difference between hating it and loving it.
Vanilla cream Semla is tasty, but the original with just whipped cream and almond paste - I can do without. I have Lingonberry jam to just any type of red meat. And YES a loooot of gravy to my meatballs, please. With mashed potatoes, of course.
Oh ma gawd, when you said “they have the Italian version of meatballs not your kind” my heart sank 😂 they are not called meatballs in Italy, it’s called “frikadell” 😂 as a Swede the difference matters 😂 also the semla season is the one season I feel hurt, as a child I wasn’t allergic to almonds but I am now. So I can’t eat it anymore 😢
A lot of children in Sweden don’t like liquorice or however it’s spelled in English. Between people I know I feel like it’s 50/50 but you either absolutely LOVE IT or utterly DESPISE IT, never in between hahaha💀💀
I have to stop You now! 😄 If You are going to eat sill/pickled herring, You HAVE to have boiled potatoes and ”gräddfil” (sourcream that is more creamy) and chives to it! Well You can of course eat it as it is but that is not the same. And home made sill is taistier (at least mine 😛)
Just be sure you taste them the right way. Like herring, don't just take a bite and eat it. Have it with some potato or on crisp bread if you won't be able to cook potatoes. And kaviar, spread it with a butter knife on some bread (soft or crisp). Thanks for the vid!
Sill is the pickled herring, it's sold in a jar and isn't smelly (eat it with boiled potatoes, sour cream and chives). The stinky fish is called surströmming and is sold in a tin, you can buy it in most bigger stores in Sweden but it is less popular and more of a tradition in the north.
Matjessill luktar inte riktigt rosor dock, men inte så illa som surströmming.
@@Phalaenopsisify It doesn't stink out the whole house. I find it quite a nice smell and associate it with holidays
Dwayne sill and surströmming is not the same!
just don't do the fermented one, it's not worth it!
unless you're a heavy smoker, or have otherwise ruined your sense of smell, you will vomit from the smell the first time.
👍🏻 Sill is yummy.
👍🏻 Strömming is yummy.
☢️Surströmming stinks worse than a skunk.
There is a huge difference between pickled herring and fermented herring. The latter is the challenge.
im swedish and had no idea that saffran ice cream even existed
Try the nearest Lejonet & Björnen.
@@SteamboatWis any of them in proximity of Borlänge?
I don’t live in Borlänge I’m visiting
@@VölvoJävel If you live near an average size Coop or ICA, they should have it in the same section as the Ben & Jerry's etc.
What rock have you been sleeping under? It's been there for at least 10 years.
Inlagd sill (Pickled Herring) and Surströmming (Fermented) are 2 different things. You can eat Pickled Herring indoors.
You did´nt really need "indoors" in that sentence, mate.
@@JimmyHansson-r8q oh no he definitely did. You don't eat surströmming inside unless you want to be haunted by the smell for the next 5 years.
@@Lullan23 You can eat pickled herring.You cant eat surströmming.
There's no saffron in curry. Saffron is from a crocus flower. I think you are thinking of turmeric that makes curry yellow. We use saffron in the Lucia buns when we celebrate in December.
The yellow in curry is cumin
@@marcusfridh8489 Jag antar att du är svensk enligt namnet. Spiskummin har inte alls den intensiva färgen som gurkmeja har.
There is a lot of Saffron used in Curry dishes, less common in western world, but very common in Indian homes and in teor country.
@@marcusfridh8489 Gurkmeja ger den gula färgen, spiskummin är mer gulbrun-dassigt i färgen. Lätt dock att blanda ihop då gurkmeja heter tumeric OCH även kan kallas curcuma. Det senare från ämnet curcumin (kurkumin, sv) som ger kryddan dess gula färg. Det är lätt att blanda ihop dessa två på engelska då gurkmejan ofta benämns på olika sätt i vardagligt tal. /Matnörd
@@marcusfridh8489 isn't it turmeric (gurkmeja?)
10. We have a thing called "Kräftfiske"/"Kräftskiva" (Crayfishing?) around the beginning of August every year, a tradition stemming from before 30+ years ago when you were only allowed to fish them from the start of August.
I went to one multiple times with my dad growing up and they usually cook and eat a lot then and there, but I haven't been to one for a long time and don't think it's as popular nowadays.
Personally I don't like eating anything straight up after cooking it, but it's not as big of an issue if you take them apart and just have the edible meat to eat.
9. Halloumi is pretty common here, I've also mainly eaten it at MAX (Swedish burger restaurant chain), but also grilled it myself a couple times.
8. There are a lot of different levels to meatballs in Sweden, you can go the cheapest option and buy a pack at ICA and just cook them at home, but the best ones are made by hand.
Go to a good restaurant or try making it yourself. My mom is from Latvia so she usually makes them as a mix between the Swedish and Latvian way, and yes they're usually somewhat bigger.
7. If you're gonna try a Semla you have to make sure it's a good one! Most places usually make them right but sometimes the bun can be a bit too dry and make a big difference in the taste.
6. Lingonberry jam is a great addition to a lot of dishes, but 90% of the time it's gonna be with meatballs and mashed potatoes. (I agree, the meatballs needed more gravy haha)
5. I've never had saffran ice cream, I know we have a lot of different flavoured ice creams but I've never seen saffran.
4. Salty liquorice is more of an acquired taste (salty anything i'd say), I also didn't like it when i was young but learnt to over the years. Now i always choose salted candy over unsalted.
3. KEX choklad is a wafer chocolate bar, but I have to say I've tried a lot of different ones and none hit the spot like KEX choklad.
2. Sill is different from surströmming(the smelly one), it's pickled giving it a more salty taste, but there are also many different flavors that you can buy it in. I really liked eating senapssill (mustard herring) this year. If you're trying it make sure it's part of a meal and not just by itself, best combo is with boiled poatoes, gräddfil (Sour Cream), and gräslök (Chives).
1. Kalles kaviar I'd say is more enjoyed by the slightly older generation but also the people living more along the coast of Sweden, same with knäckebröd (crispbread) which it's usually paired with. I don't think i've had it for around 7+ years now.
(I'd also say that a lot of these things can differ slightly between different places and age-ranges in Sweden.)
This is not for everyone, but with my family we usually eat the Semla with warm milk on a plate, like you put the Semla on a deep plate and then pour warm milk on top of it or round the Semla if you prefer it like that. For me the Semla tastes better that way
My dad does that. He calls it "hetvägg" not sure if that's what it's actually called. Personally, I can't stand it 😂
Tastinh history with max miller made a video about semlor and it has the original recipe as well.
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one of my coworkers used to cut triangular lids for semlas, like an upside down pyramid they looked pretty
"hetvägg" could litterally mean hot-wall, but it seems right
My grandma loves Hetvägg.
My mom loves that, me not so much...
As others have commented, Sill is not the same as Surströmming.
Sill is just brined and pickled herring soaked in different spices and lfavours.
A staple during summer is Matjessill, potatoes, sour cream and a generous helping of chives. But Sill is also very common during most major holidays (Christmas, Easter, Medsummer, etc) and there are so many different flavours. Some stores have a "delicasy section" where they have someone slice up whatever sausage, fish or whatever you like, and some of the stores will do their own styles of herring.
I can mostly see the textue being the issue for someone who's not used to Sill, it is basically raw fish after all, but with all the flavour there's always something you will like.
Djungelvrål isn't just licorice, it's licorice with ammonium chloride.
We have dedicated licorice stores... several of them.
Indeed! Djungelvrål shouldnt be the main representation for swedish licorice.
You need to try pea soup with swedish pancakes and a small glass of arrack punsch. But it's probably only available in restaurants on Thursday's.
Yellow peas! i tasted the green pea soup ones in a fancy resturange. not good att al... but "yellow" pea soup i love, a good and quick one in a can is Soldatens ärtsoppa. (the soldiers pea soup.) (yellow is the common one)
Semlor are all over currently. They are becoming less of a seasonal thing though. You can basically get them whenever. Which is good if you are over this summer. :)
Oh? Not here where I live it's a few months now and not one ot a week or a day but never in summer. They dissappear rather fast after february 😢
How did you miss our crayfish parties, big tradition in August!!??
Pickled herring is not stinky, just pickled. If you like pickles and sushi you will like pickled herring.
Pickled herring plus boiled potatoes and knäckebröd with boiled egg and Kalles Kaviar, plus beer and snaps is a very swedish dinner!
I love salty liqorice. But don't underestimate sweet liqorice! Especially those you find in "Gott & Blandat", the "revolver cylinder" ones. Not sweet as in sugary sweet, but a sweetness I can see many anti-liqorice people not mind as much. Gott & Blandat (the blue bag one) is a mix of majority fruity soft candy (strawberry, lemon, pear, orange) and a little bit of salt and sweet liqorice candy. Can highly recommend.
Swedish sandwich caviar (as Kalles is) is a must in many many Swedes life. Have it on a sandwich with hard boiled eggs. It’s a match made in heaven!!!! Can’t live without it!!!
You really don’t need to try the “stinky fish”, wich is called Surströmming. It’s a whole other thing than the pickled herring that she’s talking about. Most Swedes have never tried Surströmming, but we all eat pickled herring at least on holiday. Pickled herring doesn’t smell and you can buy it cheap in any grocery store and try it at the hotel. Actually you can probably get it at the breakfast buffet at the hotel. Enjoy! 😊
Pickled herring can be eaten with boiled potatoes, or on some dark bread (the one called 'Kavring' is my favorite) - and there’s a ton of variants: the basic is 'Löksill' (onion herring; it sounds wierd - onion and herring?! - but it’s a flavour combination that actually works due to the pickling), then there’s 'Senapssill' (mustard herring - where the fish is pickled in a creamy smooth mustard-flavoured sauce), 'Brantevikssill' (a quite sweet pickling recipe and distinctive taste), 'Skärgårdssill' (Archipelago herring - white creamy sauce with red roe), and many more… Then there’s also one made not with pickled raw herring, but double-stacked herring fillets with lots of dill in between, which is breaded and fried - which is good on its own, but gets even better when pickled in vinegar brine with yellow and red onion slices. Some people eat it with lingonberry jam, but I like it (again) on a dark bread, put some incisions in it with a knife, dribble over japanese soy sauce, top with sourcream and a generous helping of fresh-ground black pepper. Top notch umami flavour bomb😊
Swedish "balls" are usually pretty small but we have many for dinner 🙂
The pickled herring doesn't smell. You can eat it indoors. Eat it with boiled potatoes. It's the fermented one (surströmming)that you can't eat indoors.The pickled herring is also not red listed, which the Baltic fermented one is, so try the pickled one instead. That's enough for interesting content, and otherwise we can recommend something else you might vomit over.
Kalles caviar is best eaten on an egg sandwich. Butter the bread, slice the egg and put a string of caviar on top.
Saffron ice cream is not something that everyone knows about. I've neither seen nor tasted it. But Swedes like saffron, especially around Christmas, so it doesn't surprise me that someone made saffron ice cream.
Swedish Crayfish party is basically a new orleans crawfish boil, it's just less chili in them.
(More differences of course)
Pickled herring is not stinky. Pickled is not fermented (as surströmming). Big difference and important to know.
Remember, Semla season is only between January and March (some places may have it a little longer) but then it's pretty much not sold anymore for the rest of the year
So two main pro tips from a Swede:
For the herring, make sure you've got a lot of sour cream (gräddfil) to dampen the taste and texture shock, apart from a heavy beer/snaps (Hallands Fläder is the easiest/kindest one for a newcomer).
For the Kalles Kaviar, it's supposed to go with hardbread (knäckebröd), but it's easier to try with a white bread and cheese, again to soften the taste shock as it is extremely salty, and whatever you do, DO NOT mix kaviar with orange juice. It's like orange juice and toothpaste, but 5 times worse.
Stockholmare?
@@RobinEricsson-j9t No, just a lot of experience of introducing foreigners to Swedish customs and culinary experiences. I was active at the student Nations while at Lund University for years.
Okej, löksill med en bit potatis och dill brukar gå hem. men ost med kaviaren är väl på något sätt olagligt 😂
If you live in a country where you can find the ingredients (almost every country in the world) you can make Swedish meatballs and semlor, just google the recipe and get von with it. If there are crayfish to buy in your country/state you just cook them the Swedish way - with lots of dill, voila 👍 I believe it's he same with herring, buy herring at your local fish shop where ever you are and pickle it at your taste! I really think you can find salted licorice in many, many countries, try harder. The most difficult item to find is "Kalles kaviar" but it's a brand so maybe you can find something similar (doubt it though)
No, they sell Kalles Kaviar in London!
Sill, boiled fresh potatos and sour cream with chives on a fork right after you drink a nubbe (seasoned vodka shot).. You swallow the nubbe and straight away shove that fork in when your mouth is washed in alcohol. Thats my favourite Swedish culinary thing. YUMMY af!
Curry and saffron are completely different spices☺️ Curry is for savory dishes. Saffron is mainly used in sweet buns and other sweet baked gods like lussebullar that you’ve seen in some of the christmas videos.
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(I think saffron is used in some savory dishes too in for an ex India but in Western Europe I think saffron is almost exclusively used in sweet baked gods, ice cream etc).
Gotländsk saffranspannkaka has saffron in it, and is savory
i'd get quite surprised if i ever bit into a curry bun
Have some potato sallad with the herring. Don't forget the beetroot salad too.
Kaviar is a very nordic acuired taste. Its awsum but very salty.
Its actually the same in America with their crawfish boils. Thats how you eat it and get everything out of them!
And most crayfish are imported from China, America and Turkey, and the most common crayfish nowadays are the American Signal crayfish even in tve ones that are catched domestically in the lakes.
You can try most of the dishes if you go to Kvarnen in Stockholm for a brunch.
No the blond women is Swedish and the other women is from America … oh everything She tells about the food is so good , your gonna love it!!!!
Visit sweden in August for kräftor. Love it! Always for my birthday party and my kids love it to!!
I can get you saffron ice cream when you get here, Dwayne, and about a hundred other flavours.
Saffron and honey ice cream with a little chopped almond or walnut absolutely slays.
You would love kräftor!! I promise
For meatballs for an example...
There will be a lot of differences at peoples homes using different ingredients, compared to ikea or the premade crap in the stores
Also, fortunately the herring isn't always fermented, it's pickled and definitely tasting more sour than salty depending on the ingredients used, cause vinegar is used to cure it
I miss crumpets. But shout out to my girls at The English Shop in old town Malmö.
They usually have my cravings covered when I'm in the area.
I have 3 kids who hate licorice however i LOVE it. Dwayne do not go for the hard salted licorice first go easy and taste the sweet first. Pickled herring is NOT like surströmming. And you can eat it on a ryebread with some butter and a hardboiled sliced egg. Kalles kaviar on a slice of toast with butter and an hardboiled egg is SOOOOO good. Just come over to me in Malmö and i will make you meatballs with lingon and boiled potatoes with creamsauce, also bake both semla and cinnamon buns for you since it is from the same dough. I´ll guide you through the jungle of liqourice and have you tate the best herrings. Don´t confuse pickled herring with surströmming that is fermented.
13:35 I didn't like sweet licorice before, only salty, but then I worked at a chocolate and licorice store (we made our own chocolate confectionery and pralines, and sold "high end" licorice, and since then I do enjoy a piece of licorice here and there. Especially the Icelandic brand Frejya, their chocolate covered licorice in different flavors is so good.
Oh yeah, those withdrawals are hard to deal with sometimes when you've moved abroad. That's why I loved visiting IKEA when I lived in England. Just seeing Swedish words was great (not to mention the meatballs).
PS. There's a difference between regular pickled herring and surströmming. You could easily eat pickled herring in your hotel room. Surströmming, not so much.
many of the swedish foods you either eat with mashed potatoes or boiled potatoes, my version is the boiled potatoes. Kalles Kaviar you on bread that got butter and usually boiled and then sliced eggs and you squeeze the kaviar ontop of it, yoyu can also just put kaviar on knäckebröd.
every day is potatoes, with rice in rare cases
i got the impression that pasta is mostly for kids
1985 my mother moved to Spain. We sent knäckebröd and kalles kaviar every month 😂😂 she moved back 5 years later. But still goes back to Spain a few months a year during winter.
In UK you can use Timeout bar as an example for kexchoklad. It's not the same but similar enough tastewise to be passable.
You should really try kardemummabulle (cardamom bun) too! That's even better than the kanelbulle.
The pickled herring you don't really need to eat outside, I think the fish you're thinking of is surströmming? That is really stinky and fermented and you should open the can outside, in a bucket of water, away from people 😅 I as a Swede have never tried it and I never will, but my paternal grandmother loved it when she was alive.
Kräftor is also seasonal and we have something called Kräftskiva (crayfish gathering kind of thing) that happens in late August/early October. 😊
Saffran (saffron) is used primarily in sweet things in Swedish cooking. As an icecream it is really nice but I feel like the cold takes away a bit from the flavour.
Many of the foods are seasonal . 😢 You cant find julmust in the summer for example.
In Sweden saffron and cardamom are spices used in desserts and pastries so basically only sweet stuff with very few exceptions. Saffron is mostly a Christmas spice in Sweden.
you can have Semla in the summer as well, but the best way to eat them then is to order it from a Café/bakery before hand(like a day or 2 in advance). don't worry about ordering in english, almost everyone in the younger years know a little bit of english:) my recommendation is Brantingsbageriet in Uppsala^^. they are my favorite, they almond paste is theeeee best!! if you are travleing through uppsala that is ^^
I’m a 73 years old Swede, and I have never ate saffron ice cream… not a common Swedish dish! But I love salty licorice 😊
I've ate saffron ice cream a couple of times, and I think its delicious! Its pretty hard to find it, though. If I were you, I would at least try lussekatter (Lucia buns). And of course a semla!
Salty licorice is one of the things I would miss the most if I moved abroad. I think "Turkisk Peppar", a finnish brand, is wonderful. They are hard salty licorice candies with a strong powder inside. :)
Also, I would miss knäckebröd (crisp bread) with butter and cheese, for breakfast.
Finally, the kebab pizza is a dish that is very popular here. I recommend it!I've never heard of people eating it in outer countries.
Skip the Kalles kaviar. Go for SVENNES kaviar instead. It's not as 'intense'. We always have Svennes kaviar at home. Delicious on Wasa Rågrut knäckebröd/hårdbröd (a dry type of bread).
I suggest that you visit some Swedes and get homemade food when you get here. I am sure that many of us would love to have you for dinner. If you come in late summer/autumn, try to get out in the forest for picking lingonberrys yourself. Late August is also time for crayfish and fermented herring (the newly made is a little "softer" for a newbie. Semla is eaten in vinter/spring but someone can bake one at home for you and pickled herring you can buy all year round. I remind you not to only visit the south, you also have to come up north! Eating fried blood dumplings and pork, grilled loach or souvas for dinner and then chewing on some lightly smoked and dry reindeer meat with a cup of coffee/tea in the middle of the night, watching the midnight sun... You are welcome!
A really swedish food is Janssons frestelse. You can find it frozen in the store. Really Good!
Sil and Surströmming is not the same thing. But ther both picled herin.
Saffran bun, saffran cookies, saffran candy. Never tryed the iceceam but I will now.
10:23 I've had it. I like it, tastes, like saffran, haha😂
13:40 Meeee, haha. I don't like liquorice, we can be besties now😂❤
Nice that you will come to Sweden! )))
The size of meatballs varies depending on family, possibly regional, traditions. I grew up with ones smaller than the ones at IKEA, ones with more "frying-surface", I really couldn't think of an english word 😂, that you don’t need to cut and eat whole. Yes, it is a more careful balance of making them so they don’t end up dry, but hit that perfect balance and its delicious! If meatballs get too big I feel like it is bordering on "Pannbiff", google it. I know it's a personal preference but not all swedes like big meatballs.
Semla-season has begun in Sweden. It’s not supposed to be until March but they extend the sale wider and wider so now it’s basically late January-April.
soon you'll be able to eat them with julmust
They actually start selling them in late December now.
I love liquorice, my son loves it but my daughter really hates it 😂 but she likes one specific sweet liquorice so I'm proud that there's one type of liquocice she eats 😂
I like my laskiaispulla with strawberry jam (and whipped cream).
Sill (pickled herring) isn't the smelly one. "Surströmming" is the one to watch out for 😂
The semla-day or Fettisdagen is on the 4 of march this year😊. Can't whait! ❤ I always make them by my self, it is the best thing!❤❤
So, for flights to Sweden from the UK, I recommend flying from London Stanstead if possible with Ryanair and flying to Gardermoen in Oslo and then taking a train from there to Sweden. I have not looked at prices directly to Stockholm but I've flown to the UK a few times the past couple years to see my partner and a plane ticket for a round trip has gone for as low as £15. Flights are so cheap. And to get to Sweden from there is simple enough, Just grab a train from Gardermoen into Oslo central and then there is a train that runs a few times a day directly to Stockholm and they are around the same amount as the planes are. The most expensive on that journey are trains in the UK cuz for my trips over I paid basically the same amount of money for the trains to get to and from the airport in the UK as I did the rest of the journey put together, including two trains here AND the flight. So, if you have the opportunity I would say just go for it. It's pretty cheap and staying in hotels and stuff can get a bit pricey but there are other alternatives if you look for them like hostels and such.
About Semla. Once we had a king who ate so many he died from it.
Well... he ate 14 of them after 12 lobsters, a big helping of sauerkraut, caviar fish and three bottles of champagne!
I don't think he died by the Semla...
He died of a stroke, and not of the meal itself
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I think the picture of moose meatballs looked more like pannbiff (something in between meatballs and hamburgers), it was as you said really big in size which our meatballs aren’t. I’m with you on the licorice - I hate it, but I don’t mind having salted licorice mixed in my candy bag cause I really like the salt. I love saffron in lussebullar, but I’ve never tasted or heard of saffron ice cream. Sadly, I think you’ll have a hard time finding a semla when you come visit in the summer since they’re usually only sold in January February.. but that means you’ll just have to visit us in the winter too..
I've tried the saffron ice cream from Lejonet & Björnen, the intense and floral flavour goes great with the sweet and cold ice cream in my opinion, but I like all the "old lady" kind of ice cream flavours that we call violet, rum raisin and such tastes
The biggest difference between IKEA;s meatballs and home made is the amount of meat. When I make them it´s about 90% meat in them. Mostly av 50/50 mix of beef an pork. But I also sometimes make them from just ground beef. Anther thing is the texture. Those you can get at IKEA are made in an owen and when you cook them at home at least I use a frying pan made of iron and I fry them in pure butter for the best taste. The difference is huge. It´s almost two differnet dishes to me.
You're thinking of the ''pelikan'' restaurant right? One other great experience is the viking restaurant called ''Aifur'' great food with an awesome atmosphere, it's located in the Old town.
Saffron is not what you have in curry, that's turmeric.
For your information it’s Almost impossible to find semla other than the end of January and the duration of February, this is due to semla being a pastry your only supposed to have ones a year and it’s some time in February so unless you go to Sweden during that time your probably gonna have to get someone to bake it for you
Yeah pickled herring dosent smell. The simplest yet still tasty way to eat it is hard bread (Knäckebröd) a sliced boiled egg with like senapssill (mustard herring) on top. Its delish.
The same goes for Kalles kaviar, hardbread, sliced boiled egg with Kalles on top.
Its salty, so if you dont like salt, this is probably not for you, but most swedes love their salts.
growing up my father was a hunter so we ate alot of meat from moose, steake, meatballs, bolognese by moosemince, and so on :)
and about kallesKaviar, its nice with hard bread with kaviar on, but as a little kid and sick when I needed to drink the disgusting penicillin, my mom usualy gave me a teaspoon with Kkaviar on to eat after to neutralize the taste 🤣
Whenever I leave the UK I have withdrawals not getting stuffed Yorkshire pudding and mince pies. And I'm Swedish!
Crayfish you can find all year around in Sweden at least at the West coast but for some reason they're most popular July and August. They're very popular and also super tasty. Although it may seem weird the way you eat it suck the water from the stomach and tail before open it but that's the way you eat it. Swedish meatballs are not hard to find more or less every luch restuarant offers it and even som street kitchens (Gatukök in Swedish). When it comes to Semla you won't get it if you arrive in the summer they start with them more or less after Christmas or maybe New year. Kexchocklad is basically a layers of waffles covered with thin chocolate.
As for semla, you have it on fat tuesday aka mardi gras before lent starts, it's like the final treat before you tighten up.
Semla day is 4th of March this year. In Sweden its only meatballs, outside Sweden its Swedish meatballs. Its also not about the balls only, its about the complete dish.
Shrove Tuesday/Mardi Gras is what "semla day" is. In the south they are commonly called fastlagsbulle which refers to the time leading up to lent.
Where are you planing to go when you come to Sweden? If you like history I would recommend to go to Gotland It is the biggest Island in Sweden. It is beautiful. Born and raised there. And I moved back a couple of years ago. You can take a ferry around 45 minutes from Stockholm. :)
The normal pickled herring you buy in the store you can eat indoors. Genreally with egg. Kaviar is generally either on bread or egg. I like my caviar on bread and some slised cheese ontop. (Husmans). The smelly fish is the surströming. Which is a fermented herring. That one you should open outside. If you don't want the smell that bad you open it under water. Usually eaten with bread. onion, potatoes and sourcreem. Never tried it. Want to at least ones.
As for the liquerish. The craving come and go. But it has to be the salty one not the sweet one.
I don't think I have eaten Saffron Ice cream. But we have like a Gotland national dish with is Saffron cake which is a owen baked cake made of a sweeten rise porrage, safron and almonds. generally served with whipped cream and a berry compot.
Lived in Skåne 20+ years, my wife all here life (60+)
Never heard or tasted Elk meatballs or Saffron ice cream, maybe she is from a posh family, to me it would be a crime to mince Elk, but maybe it's rough cut.
My wife was laughing at you when you said you have lived in Asia but was shocked with us eating Crayfish.
Something that is funny is that in Finland they make the best licorice and it is the Swedes who eat the most in the whole world. In Sweden, we have the best coffee and hear and be amazed, it is actually the case that it is Finland that drinks the most coffee, even though we come in second place in terms of drinking the most coffee in the world.😂😂😂
I think you are mixing upp pickled herring with the fermented one, the fermented one is surströmming and the one that smells
omg yes, the lingonberries! Got to settle for cranberries for a substitute. Another chock for me I was not prepared for; can't find hazelnuts anywhere unless it is Christmas season🥲 Thankfully, I do still have family in Sweden I can do snack-box exchanges with.
Through and Through Swedish Viking here. There is no s8ngle Swedish person ever eating Liquorice. At all. Just go to any major celebrations like Christmas, Easter or Midsummer and you will ALWAYS find the candy bowl empty except for the Liquorice.
Pickled heering is milder than regular fish. It is the fermented one that is the one you can't eat inside and everyone hates. Also, have you gotten to actually writing the list of foods. An Airbnb of some sort may be smart if you want to try some of the more homemade foods.
The meatballs in IKEA is like their furniture, quite good for the price, but you can find better products if you are willing to pay for it.
Hell yeah we have mosse burgers and buns with cream and almond in Norway too we usually eat them at Easter love sweden and Norway lived in Sweden for å couple years i more ir less lived 2 mile from the border in Norway brothers in arms🤟
Saffron is also inside the swedish lussekatt also a swedish sessional desert of you ever want the best then order a Saffron semla 🤤
When it comes to kaviar, please try Kalles and then any other mild kaviar. I hate Kalles, but most other brands I love. Also, kaviar needs to be eaten in several ways: On a sandwich with or without cheese, with boiled egg, just rolled into a slice of hardcheese.
Crayfish sounds worse than it is. Some eat it by sucking it dry, then eating the insides, but I myself just eat the meat in the tail and a little from the head. Surströmming on the other hand...that belongs in the garbage, although I used to love to eat the roe when I was a kid.
Sill is kinda weird...I like sill, but you make it with raw herring. Also, depending on method of using cold or hot liquid makes a lot of difference, and can be the difference between hating it and loving it.
you won't be able to buy semla in the summer, they are only sold between November and April
When I lived in Australia I didn’t miss anything except my family and some friends in Sweden.
The meatballs at ikea is not bad at all. I like them. Its not like restaurant meatballs but its like the meatballs most people eat at home.
Vanilla cream Semla is tasty, but the original with just whipped cream and almond paste - I can do without. I have Lingonberry jam to just any type of red meat. And YES a loooot of gravy to my meatballs, please. With mashed potatoes, of course.
About cray fish ... you eat the meat inside the claws. Do you eat lobster? It's almost the same thing, at least the meat.
Oh ma gawd, when you said “they have the Italian version of meatballs not your kind” my heart sank 😂 they are not called meatballs in Italy, it’s called “frikadell” 😂 as a Swede the difference matters 😂 also the semla season is the one season I feel hurt, as a child I wasn’t allergic to almonds but I am now. So I can’t eat it anymore 😢
As I was continuing to watch the video, licorice came up and you said that is such a Swedish thing… not me eating licorice at the same time 😂
I'm swedish and I've never seen saffron ice cream lmao I rarely strayed from the chocolate and vanilla
A lot of children in Sweden don’t like liquorice or however it’s spelled in English. Between people I know I feel like it’s 50/50 but you either absolutely LOVE IT or utterly DESPISE IT, never in between hahaha💀💀
Dark seed bread to your sill, the fish. You can eat that in a hotell. Sill and surströmming is not the same thing!!
Most things you want to try can be found in an ICA store tbh. Especially the bigger ICA stores.
I have to stop You now! 😄 If You are going to eat sill/pickled herring, You HAVE to have boiled potatoes and ”gräddfil” (sourcream that is more creamy) and chives to it! Well You can of course eat it as it is but that is not the same. And home made sill is taistier (at least mine 😛)
Just be sure you taste them the right way. Like herring, don't just take a bite and eat it. Have it with some potato or on crisp bread if you won't be able to cook potatoes. And kaviar, spread it with a butter knife on some bread (soft or crisp). Thanks for the vid!
Pickled herring is no problem to have indoors. I guess you were thinking about the fermented herring (surströmming) which is the stinky one :)
In classic old time one put the semla in warm milk the milk was in a half ish deep plate and one had it with spone I do prefer it as burger trough