90

I wrote an exam this morning, and I had a few hours that I could spare away from studying to clean and get groceries and book appointments. I can’t wait until my life slows down just a tad.

Anyway, this is a sipdown! In preparation for my new Butiki order that will be en route soon enough! I am enjoying this with some delicious smørrebrød before heading back to school for extra lab time.

I hope all my American tea friends had a lovely Thanksgiving!

MissB

Smørrebrød? I’d love to hear more about that!

Courtney

Smørrebrød is a Danish open face sandwich! They are my favourite, well there are all sorts of different ones actually, but in general they are a staple in my house. They also have them in Sweden, but I believe they are called smörgås there. :)

Angrboda

Was it on proper rye bread too, then?

Courtney

It was on German rye bread. I have planned on making some proper Danish rye over the Christmas break when I have more time :) It’s difficult to find here!

Angrboda

Cool. :) Do you have connections to Denmark?

Courtney

My grandfather is Danish! So I’m always trying to learn more about Denmark and Danish culture. Any suggestions on the rye bread? I have a recipe, but I’ve yet to try it.

Angrboda

I tend to like it with lots of whole grain in it. My mother used to bake it for Christmas. The rest of the year we’d just have store-bought. For me, the two are wildly different beasts in taste and texture, and I’m used to store-bought. It also makes a difference if you use sourdough or not. If you do, it can have a more sour sort of taste. My favourite sort has sunflower seeds in it. I have been baking rather a lot in the last year, but I haven’t attempted to tackle rye bread. I’d have to eat it all myself after all, as Husband (he’s English) doesn’t much like it. I also haven’t had much luck with bread in general. I’ve baked a lot of door-stoppers…

Courtney

Yes the one I have that I purchased from the German store here, which also carries Dutch, and a few Nordic items has sunflower seeds. It’s quite tasty. I had planned on making the sourdough so I’ll have to let you know how everything goes. And haha for the door-stoppers! :P I made a few loaves of regular bread two months back and they turned out fine, albeit a bit fluffy, so I’m really hoping for the best with the rye. Do you have smørrebrød frequently? Do you enjoy herring? I’ve not been brave enough to try…

Angrboda

Actually, we have it fairly rarely. When a Danish person says smørrebrød they usually think of something like this http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Sm%C3%B8rrebr%C3%B8d_at_Kastrup_IMG_8275_C.JPG/800px-Sm%C3%B8rrebr%C3%B8d_at_Kastrup_IMG_8275_C.JPG with LOTS of toppings. Very elaborate, and not really an every day sort of food. It’s the sort of thing you might get if you eat lunch out or something or for special occasions where you would serve a lunch for guests, but not warm food.
What we actually have on a day to day business has only about a third of the topping and usually only one topping + one condiment. Much simpler and much more boring looking, but it has the advantage that you can eat it without using knife and fork. :) Like this http://irisogbirk.files.wordpress.com/2012/05/dansk-frokost.png Liver pate with pickled beets. Very trad! If you came to an informal every-day lunch in a Danish home you would very likely just be presented with the sliced bread and a selection of toppings and expected to make your own. :)

As for the pickled herring, most people enjoy it, but I don’t much care for it myself. I can eat a bit of it, maybe half a slice with herring, but that’s it. Truthfully, I don’t care for herring as a fish in general, pickled or not. I love fish, but somehow herring is just a little too fishy in flavour. :) I’ll take mackerel in tomato sauce any day.

Courtney

Very neat! I feel the ones I’ve had recently fall somewhere in between. I have been having ham with a topping of steamed carrots and asparagus mixed with mayo, sour cream, and mustard. Sometimes I will add a slice of tomato. I will also take what I have in my fridge to make creations too. I hope I’m not making any horrible errors in that haha. :P

I asked my Swedish friend the same about the herring, and her answer was about the same as yours. I’m not really a seafood lover, and I wanted to get some input before attempting pickled herring haha. It may be a while before I work up the courage to try it out.

Thanks for all the info! I love learning more about these things :) I have so many more questions haha. I will have to inbox you with an update of my rye bread in a few weeks, and maybe a few more questions… (but let me know if this isn’t okay!) :)

Angrboda

I wouldn’t know anything about specific rules for topping really. Using your imagination is fine so long as it tastes good. Bit like flavouring tea. Sometimes someone comes up with a flavour combination nobody else has considered before and it turns out it really works.

I have to say that I also know people who like a bit of herring now and then but otherwise don’t really care for fish. I don’t know if for them it’s some sort of traditional thing that that’s just something you eat because it’s tradition or whether they actually enjoy it. My mum used to make her own around Christmas. She would buy the fish fresh and salt them first. It’s a pretty long process. She used to make as many of the toppings as she could as well. It was for my father’s birthday on the 26th, and this has turned into the traditional Christmas family lunch really. She’s made it more buffet-y in recent years though. There are still a few things that HAVE to be there like the herring and the liver pate, but other than that it’s easier to do it in a buffet style when one family member is vegetarian and another is allergic to eggs and a third is just a plain picky eater. :)

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Comments

MissB

Smørrebrød? I’d love to hear more about that!

Courtney

Smørrebrød is a Danish open face sandwich! They are my favourite, well there are all sorts of different ones actually, but in general they are a staple in my house. They also have them in Sweden, but I believe they are called smörgås there. :)

Angrboda

Was it on proper rye bread too, then?

Courtney

It was on German rye bread. I have planned on making some proper Danish rye over the Christmas break when I have more time :) It’s difficult to find here!

Angrboda

Cool. :) Do you have connections to Denmark?

Courtney

My grandfather is Danish! So I’m always trying to learn more about Denmark and Danish culture. Any suggestions on the rye bread? I have a recipe, but I’ve yet to try it.

Angrboda

I tend to like it with lots of whole grain in it. My mother used to bake it for Christmas. The rest of the year we’d just have store-bought. For me, the two are wildly different beasts in taste and texture, and I’m used to store-bought. It also makes a difference if you use sourdough or not. If you do, it can have a more sour sort of taste. My favourite sort has sunflower seeds in it. I have been baking rather a lot in the last year, but I haven’t attempted to tackle rye bread. I’d have to eat it all myself after all, as Husband (he’s English) doesn’t much like it. I also haven’t had much luck with bread in general. I’ve baked a lot of door-stoppers…

Courtney

Yes the one I have that I purchased from the German store here, which also carries Dutch, and a few Nordic items has sunflower seeds. It’s quite tasty. I had planned on making the sourdough so I’ll have to let you know how everything goes. And haha for the door-stoppers! :P I made a few loaves of regular bread two months back and they turned out fine, albeit a bit fluffy, so I’m really hoping for the best with the rye. Do you have smørrebrød frequently? Do you enjoy herring? I’ve not been brave enough to try…

Angrboda

Actually, we have it fairly rarely. When a Danish person says smørrebrød they usually think of something like this http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Sm%C3%B8rrebr%C3%B8d_at_Kastrup_IMG_8275_C.JPG/800px-Sm%C3%B8rrebr%C3%B8d_at_Kastrup_IMG_8275_C.JPG with LOTS of toppings. Very elaborate, and not really an every day sort of food. It’s the sort of thing you might get if you eat lunch out or something or for special occasions where you would serve a lunch for guests, but not warm food.
What we actually have on a day to day business has only about a third of the topping and usually only one topping + one condiment. Much simpler and much more boring looking, but it has the advantage that you can eat it without using knife and fork. :) Like this http://irisogbirk.files.wordpress.com/2012/05/dansk-frokost.png Liver pate with pickled beets. Very trad! If you came to an informal every-day lunch in a Danish home you would very likely just be presented with the sliced bread and a selection of toppings and expected to make your own. :)

As for the pickled herring, most people enjoy it, but I don’t much care for it myself. I can eat a bit of it, maybe half a slice with herring, but that’s it. Truthfully, I don’t care for herring as a fish in general, pickled or not. I love fish, but somehow herring is just a little too fishy in flavour. :) I’ll take mackerel in tomato sauce any day.

Courtney

Very neat! I feel the ones I’ve had recently fall somewhere in between. I have been having ham with a topping of steamed carrots and asparagus mixed with mayo, sour cream, and mustard. Sometimes I will add a slice of tomato. I will also take what I have in my fridge to make creations too. I hope I’m not making any horrible errors in that haha. :P

I asked my Swedish friend the same about the herring, and her answer was about the same as yours. I’m not really a seafood lover, and I wanted to get some input before attempting pickled herring haha. It may be a while before I work up the courage to try it out.

Thanks for all the info! I love learning more about these things :) I have so many more questions haha. I will have to inbox you with an update of my rye bread in a few weeks, and maybe a few more questions… (but let me know if this isn’t okay!) :)

Angrboda

I wouldn’t know anything about specific rules for topping really. Using your imagination is fine so long as it tastes good. Bit like flavouring tea. Sometimes someone comes up with a flavour combination nobody else has considered before and it turns out it really works.

I have to say that I also know people who like a bit of herring now and then but otherwise don’t really care for fish. I don’t know if for them it’s some sort of traditional thing that that’s just something you eat because it’s tradition or whether they actually enjoy it. My mum used to make her own around Christmas. She would buy the fish fresh and salt them first. It’s a pretty long process. She used to make as many of the toppings as she could as well. It was for my father’s birthday on the 26th, and this has turned into the traditional Christmas family lunch really. She’s made it more buffet-y in recent years though. There are still a few things that HAVE to be there like the herring and the liver pate, but other than that it’s easier to do it in a buffet style when one family member is vegetarian and another is allergic to eggs and a third is just a plain picky eater. :)

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Bio

Lover of tea, animals, the ocean (http://eastcoastbest.tumblr.com/), science, travel, and all things summer.

That’s my mug! I may have a slight love of Star Trek.

I love black teas. I pretty well always drink my tea straight. I’m also fond of herbals, but they rarely make my permanent collection. I prefer my tea hot, but occasionally I’ll cold brew.

Oolongs I enjoy, but I’m not generally in the mood for them. I only truly enjoy subtly fruity flavoured greens. Whites have to be pretty amazing (see Butiki’s White Rhino).

Pu’erhs I’m working on at a snail’s pace, but so far I’m not loving them. Rooibos/honeybush have to be well hidden for me to enjoy them. Mates and are not for me at all.

Likes:
Coconut, creaminess, yogurt, toffee, cacao (true dark chocolate flavour), rhubarb.

Dislikes:
Any smokiness, bergamot, flowers (rose, jasmine, chamomile), hibiscus is hit and miss.

Location

Canada

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