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Old 09-04-2013, 03:29 PM   #21
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At one time, Poland was the largest country in the western world They just weren't very good at politics. Wiener schnitzel is also a Polish dish, predating the Austrian empire, and apparently dill pickle soup is another specialty.

You could have bratwurst for Green Bay
Something long and tubular will be going on the grill
Beer brats. That's it.
Plenty of time to think on that.
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Old 09-04-2013, 03:38 PM   #22
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Wild rice and walleye are perhaps more typical MN dishes.

http://www.d.umn.edu/~lknopp/geog370...ota%20Food.pdf
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Old 09-04-2013, 03:53 PM   #23
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I don't think I can get walleye here, but I can get good salmon. Thanks for the tips
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Old 09-04-2013, 06:50 PM   #24
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Actually a smørrebrødsbord (Danish for smörgåsbord) can be as simple or elaborate as you want to make it. It just means an (open-faced) sandwich table. The bread is usually really heavy/dense rye bread in 2mm (slightly more than 1/16 ") slices and/or crisp rye bread, e.g., Rye Crisp, Wasa, Ryvita. The bread, spreads, garnishes, fish, hard boiled eggs, cheeses, etc. are all put on the table and everyone makes their own sammies. To be authentically Scandinavian, you start with fish, then on to the meat, and finish with the cheeses. Eggs and vegis are eaten any time, but are often used as a palate cleanser between the fish and meat or between the meat and the cheese.

This is the heavy rye bread I'm talking about. Looks like they started with a 1 kg (2.2 lbs) loaf:


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Old 09-04-2013, 06:51 PM   #25
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Originally Posted by pacanis View Post
Something long and tubular will be going on the grill
Beer brats. That's it.
Plenty of time to think on that.
Dang! I was at Costco and didn't think to pick up brats. Gotta put them on the list.
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Old 09-04-2013, 06:56 PM   #26
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Actually a smørrebrødsbord (Danish for smörgåsbord) can be as simple or elaborate as you want to make it. It just means an (open-faced) sandwich table. The bread is usually really heavy/dense rye bread in 2mm (slightly more than 1/16 ") slices and/or crisp rye bread, e.g., Rye Crisp, Wasa, Ryvita. The bread, spreads, garnishes, fish, hard boiled eggs, cheeses, etc. are all put on the table and everyone makes their own sammies. To be authentically Scandinavian, you start with fish, then on to the meat, and finish with the cheeses. Eggs and vegis are eaten any time, but are often used as a palate cleanser between the fish and meat or between the meat and the cheese.

This is the heavy rye bread I'm talking about. Looks like they started with a 1 kg (2.2 lbs) loaf:


Do you find that in Montreal? I soooo love a nice Schwartbrot...btw, I wouldn't say the smorgasbord I ate in Stockholm were simple...they were quite elaborate, but were for 25th birthday parties or similar events. But, I do suspect most of the food was catered and not prepared by the ladies of the house.
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Old 09-04-2013, 06:59 PM   #27
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Dang! I was at Costco and didn't think to pick up brats. Gotta put them on the list.
I sense another grilling opportunity for Sterling
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Old 09-04-2013, 07:15 PM   #28
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We had a smørrebrødsbord party once. Small apt. I set up a 6 foot ladder and cut boards to fit across the rungs for serving. We layed placemats over the boards. Breads on one tier, meats, cheeses etc next levels. Festive. I suspect we had plenty of room for ice and beer and wine.

Pac, think pickled herring and crackers not poutine in minnesota.
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Old 09-04-2013, 07:18 PM   #29
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Right now my PPPC is focusing on Miami, Whiskas, but when the time comes I'll do my due diligent research.
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Old 09-04-2013, 07:40 PM   #30
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I tried a Cuban roast/sandwich once and wasn't happy with it. For Miami, I think I'd go for seafood. Looking forward to seeing what you end up with, Pac.
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