7 Weird Foods in Denmark / American in Denmark
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- čas přidán 27. 06. 2024
- #weirddanishfoods #weirdfoodsaroundtheworld #whatdotheyeatindenmark
Hi! I'm Kelly, an American living with a house full of Danes and feeling constantly like the black sheep...especially when it comes to Danish foods.
In this video, I tell you 7 Weird Danish Foods that shocked me when I first came to Denmark.
Which foods do you think are weird, strange or different from what you are used to? Any of these?
Like - Subscribe - and SHARE!!! :)
Are you interested in knowing how to make some Danish food? Check out these videos:
Danish Pebernødder Cookies: • Making Danish Pebernød...
Danish Lagkage/Strawberry Layered Cake: • 🍓🍰American Bakes a Dan...
Would you like the written recipes? You can find them on my blog:
Danish Pebernødder Cookies : www.mynewdanishlife.com/danis...
Danish Lagkage/Strawberry Layered Cake Recipe(Dansk /English):
www.mynewdanishlife.com/jordb...
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My New Danish Life is a lifestyle and travel blog and CZcams channel telling about my American life in Denmark. I love to share my thoughts with you to help bridge a gap between two cultures and see just how we can all learn from each other! Thanks for watching!
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You can make all the fun you want of Denmark. We can take it, and I will encourage it, because we really enjoy it. It's an essential part of Denmark: making fun of everything.
We straight up bully eachother in friend groups, I USED to be short i still get called a dwarf and don't get me started about Bullying the Morsingboer they/we deserve it
Forloren is “mock” - mock turtle, mock rabbit. It’s an old-fashioned dish made of meat loaf presented to resemble a rabbit roast, ostensibly to stretch a budget and still please the roast loving members of the family.
I prefer meat loaf to an actual rabbit anyway so it’s one of my favorite Danish classics.
Very interesting. I wish my husband told me these things. Haha. He mostly just says "I don't know" if I ask him to tell me about things. :)
@@MyNewDanishLife we also have forloren pindsvin (mock hedgehog) where you stick small sausages (cocktail pølser) into the meat loaf making it a "hedgehog" 😂
@@DukeHayes82 Don't forget about Forloren Skildpadde from Beauvais. Don't know how danish it is, but I have had this on one or more occasions while camping or while canoeing from Tange to Silkeborg.
@@CarstinTwitch forloren skildpadde is quite Danish, but it is known in English as mock turtle soup. When made from scratch it is really delicious.
@@mumimor And Americans (in the south) just make regular turtle soup
Sky is awesome!! Gives such a good flavour to all kinds of smørrebrød!
The sky is the limit, in danish cousine.
Sky comes naturally when one cokes Meat . It`s the gelly like part of the broth/sause.
Calling smørrebrød open Faces sandwich is the same as calling an actual sandwich closed smørrebrød 😂✌️
Americans has a quite different picture of what a sandwich is, compared with the sandwich invented or at least named by the jarl of Sandwich.
I should do that from now on. Haha That is funny.
In my childhood in the 60's, when sandwiches were less common than they are now, a sandwich was called a "klap-sammen-mad". A folding, like in a folding chair, piece of smørrebrød.
@@martin_hansen Is a hotdog a sandwich?
I'm only being slightly facetious. On one level, it's a serious question
@@Hugin-N-Munin short answer. No.
Longer answer. After having visited the US and been served a "sandwich", that I as a dane would classify as a small burger. A bunn with some meat and sauce between. I doo see why an American would describe a hotdog as a long stretched sandwich;-)
There's a lot of vegetarian options you can put on your smørrebrød. You can use the food you usually put on bagels. It's your creation. There's no rules. ☺️
well, there are rules, but I get what you are saying. I love potato smørrebrød so much, I may make one right now... My favorite when I was a student was tomato and cucumber. The guy who ran the cafeteria at my university made them specially for me. with mayo and finely chopped raw onion.
Today there are no rules, however I have this old cooking book from 1965. On Danish it is called: Hyttemeiers frokost-retter -smørrebrød, natmad m.m.
It clearly states rules for smørrebrød. Mostly in terms of what you can combine.
My grandmother was from Denmark, she made those sandwiches for me when I was a little girl. I called them fancy sandwiches and they were for our ladies tea 😊 I fully intend to get my EU passport as a decendant. I'd love to be able to live and work there
The red hotdog sausage has its origin in Vienna, where sauages were died red if they were a day old. They were then sold cheaper. This spread to Denmark, and as the red sausage proved more popular, today all boiled wiener sausages are red. But they can not be called wiener sausages any more, so they are called hotdog sausages.
Austria. Also red and white flag. Hello?
@@CEngelbrecht That is funny.
Wow. Thanks for the information. Very interesting!
Or just Red sausages.. on a more icky note: Eat too many and your number 2 also turns red, since the dye isn't easily digested. Thought I was bleeding out of my ass the one time that happened to me...
The red color in Campari is called carmine - or E120 - and the dye originates from lice, indeed female lice.
The dye is extracted from the dried lice with an aqueous solution - but the insect parts have long since been sorted out when the dye is used for sausages, tandoori chicken, soft drinks and thus also Campari.
Carmine is a stable dye and was already used by the Aztecs. The lice comes from the Canarie Islands and Mexico.
I really enjoy a simple “kartoffelmad” potato on rye bread with mayonnaise, salt an chives. As a vegetarian it should be perfect if you want smørrebrød.
Not perfect, but it is something I would eat if there was nothing else. LOL Carbs on carbs isn't very good to maintain a decent blood sugar level...if you really want to know the truth. I prefer putting vegetables on my bread instead of a starch. One or the other, but not both.
It’s the best thing ever
@@MyNewDanishLife as a type 2 diabetic I have to be aware of my carbs intake, and a fun fact is, after boiling a potato and letting it cool down the carb level is drastically reduced, so I can enjoy a "potato open rye sandwitch", also, boilig them, letting them cool down and then cutting them in pieces and frying them on a pan is great. Most of what we refer to as traditional danish food is "husmandskost", basically that means it is food that was prepared and eaten by the hard working class once upon a time, it was about making do and surviving, which also explains the pickled food.
@@jesperfrer1162 Very interesting about the carbs. My only issue is that I need protein otherwise my blood sugar drops drastically. I am the opposite of you, and need to find a healthy balance with carbs to keep my sugar up. Thanks for sharing
@@MyNewDanishLife You can make vegetable balls tasting far better than meat balls. At least mine do. And vegetable paté. It's very good using for smørrebrød. If you need inspiration just Google "vegetabilsk pålæg opskrifter" and the resulsts aught to contain links to books hopefully with great recipes for pålæg. I allways eat a little meat if friends or family serve it to me in order to pay respect to the work and love they've put into making the food for us. We do pickle apples and other fruits in a sugary pickle for conservation of the fruit for the winter. Especially if your trees are giving far more fruit than you can possibly eat within the season. Sky is disgusting and you can buy it in all supermarkets and slagterbutikker. Most of my family love sky but being a vegetarian since 1980 makes me wanna throw up just thinking of it.
Oh'man I miss brown gravy and sky. Not to mention remoulade for my torskerovn. Arkansas, Jess
There is a Danish shop in Elk Horn, IA that has tons of Danish stuff that you can't normally buy in the USA. You should check it out! :) They probably have an online store. ;)
You can just make it youself - maybee not torskerovn - but I would think you can get it in tins.
A simple remulade is made from mayonnaise and Capers a little cider vinegar and a pinch of salt, it is very good with any sort of fried fish.
* Torskerogn
Dont know if you tried the 'røget torskerogn' but thats also delicious,,
Torskerogn is act just cod eggs boiled and pressed into a mold,,
@@Fenris1on1 It is going to be a hard pass on that one from me! LOL
I´m swedish and I love danish food. My father was born in Denmark so we visitedDenmark at least one time a year
oh stop it. Everyone loves smørebrød. Fun fact: most of the time it's just called "En mad". This is directly translated to "a food" and is specific only to bread with toppings. So we often just say "skal du have en mad?" / "Do you want a food?".
I didn't know that about "en mad". I'll try it on my husband to see if he noticed my native skills. LOL
my family say "skal du havde en madder?" / "do you want a fooder? (fooder..?)" and say smørebrød for the more fancy stuff.
the American style sandwich we call a "klap sammen mad" since you just clap to Pisces of bread together with something in between.
You could also have “a middle food”, “en mellemmad” in Danish, you eat between meals if you are still hungry. And if the smørrebrød is more fancy and have more “pålæg” and stuff on top, it’s called “højtbelagt smørrebrød”.
Fun episode! 😄
Tak!
I’m a Dane living in Louisiana for the last 25 years and I love and miss sky!!!!
Åhh sky og rullepølse, og ikke at fornægte eller glemme løg. Det bedste 😉 jeg har lært min irske kæreste og nogenlunde elske det 😂
I "hate" kulør. No. And I'm Danish.
The " sky" can be made by beef, but you can also make from vegetables 😊 I prefer that 😊
Perhaps you could try to make your own? :)
You can make it yourself Google 😊
Uhmn... love sky on my leverpostej👍😝
So does my husband. :)
Very danish food explained in a VERY american way😂
yea, I never thought of smørrebrød as an open sandwich, but as she describes it then yea. It's totally an open sandwich, I can see that! :P
Thanks! :)
You forgot to talk about the names of the open sandwiches
@@JesperDinesen Do they have names? OMG! I need to look that up! :) LOL
@@MyNewDanishLife
Dyrlægens natmad is an example of a name for an open faced sandwich.
Smørrebrød comes in all shapes and forms. They can be very simple or very elaborate.
My older brother married an American in 1987. The first time her parents came to Denmark, her mother believed our pickled herring was raw fish hahaha.
I find it kind of cute, that you're living a life that most of the danes left 30 years ago. I had the same culture shock moving from the out skirts of Copenhagen to a small town in Jylland in 1980
Thanks. It is a culture shock, but I am having fun with it!:)
This is hilarious 🤣 As a kid when mom asked what I wanted for dinner it was always build your own hotdog or burger and mom would get different toppings and even sometimes different breads as well :) and as a kid it was happy days when we stopped at at "restaurant cold feet" and got a french hotdog, they were the perfect snacky food to walk while eating hehe
The colouring is really just caramelized sugar that's been thinned down with water.
It makes it a lot easier to get a brown sauce when you don't know how to make a dark roux properly.
Carmelized sugar or carmelized flour, which is what a roux is made from?
@@teresadavis9283 a roux is a mixture of butter and flour that is cooked in a sauce pan. Until the flour is cooked. If you cook the roux for longer it will turn dark brown. Roux it used in pretty much all French sauces. You add the liquid when the roux is baked off. It means a quick sauce without tasting of flour.
Great hearing about Denmark when your already in Denmark 🇩🇰😊
Ummm...you're welcome?
About sky: A strong beef-stock will gelatinize naturally. That's basically what it is: cold, strong soup. I like it because it adds acidity to my "smørrebrød" and it doesn't contain much fat. My secret pleasure is "spegepølse" (salami) with sky (but most danes would consider that weird). A vegetarian piece of "smørrebrød" could be a "kartoffelmad" (potatoes with onions,chives and mayo)
My husband does the potatoes on bread thing. That is just too weird for me. LOL I have issues with my blood sugar, so I can't overload on carbs. I usually have veggie meat or eggs on my rye bread! :)
@@MyNewDanishLife Haha is a kartoffelmad too weird for you? Maybe it is somewhat a danish thing 🤔
A red sausage is originally a Wiener pølse (brown sausage), but the phenomenon of red sausages arose when people thought of dousing the day-old sausages with red color to give them a more inviting appearance. The same was the case in Denmark in the 1930s, when Denmark was poorer
The first thing that Finnish military install in their camps on military missions abroad, is of course a sauna. The first thing Danish military install is of course a hot dog stand, and that is a fact!
Number 6. That stuff is effing amazing!
Sky is the meat juice you get when frying or roasting meat. It can be used to make sauce, skysovs, as you yourself described. To a Dane such sauce looks rather unappeticing unless dyed brown. Sky can also be jellied and used as a condiment for smørrebrød. In English you have something similar called aspic, though aspic has other stuff embedded in it.
You are sooo funny! Really enjoyed your commentary- Tak
Tak! :)
At least four of the pieces of “smørrebrød” shown, are missing the “sky”! For us meateaters “sky” gives a delicious taste of meatness on an otherwise dull piece of bread!😋
Some of us don't like sky on our meat.
I so agree with you !
Talk about strange food .... "Im a big jello person" it so funny.
The french hotdog is one-hand-eating-friendly, and you decide which kind of sausage you want. Normals, Unions, Cheese, wrapped in bacon.. sausages. THe french hotdog can be eaten with one hand when driving or talking on the phone. A regular hotdog is mostly eaten with 2 hands. Not practical when driving
I never thought of the benefits like that! :)
@@MyNewDanishLife Danes knows how to make things practical 😉
When driving? Seriously??
Better than texting, more delicious too
@@jesperhansen4199 It's not that uncommon for Danes (at least from Jutland) to eat while driving on longer trips.
Nice video... im married to a fantastic fillipina girl for 12 years now, she was also a bit shocked about danish culture and food, but she really fast toke it all in... food, culture climate..
so now we do fusion food.... filippino and danish... sometimes combined, its wierd but great,. we r enjoying every houre we have together and with oure little girl Naomi.
Thanks for taking the time to make the video and share it.
I really like your channel, so hyggelig :)
Mock hare was my favourite dish as a child & teen! My mum always made it, when I came home from America! 😋
My mom would boil the red hotdogs in water for dinner, then add some of the water to white sauce. It would turn the sauce pink. Then of course have it with boiled potatoes. Loved it!
Very interesting!
😂❤️ Bright sausages - in the olden days sausages were poured over with red dye if they hadn't been sold the day they were made. Next day they'd be sold for cheap - those ended up being more popular, not only for the pricefriendliness but also because food in those days wasn't exactly exploding in colour 🤭
Please note that what Americans call a hotdog, we call a "pølse" .. only the sausage. Hotdogs in Denmark is the sausage with bread around it, usually with ketchup, mustard, remoulade, onions and cucumber salad.
Just like a hamburger is a beef i the US, whereas a hamburger i Denmark is the complete sandwich.
That was a fun video. As a
Dane I've had to ask foreigners to describe certain tastes (ex. rye bread, which I love!) because they're too familiar me to describe.
I am pescetarian who loves smørrebrød! But I do feel for you being vegetarian and living in a small town, that can't be easy all the time
The purpose of the Asier (pickled in vinegar solution) is mainly to cut through the often rich food and balance it out. I agree that denmark a while back was not overflowing with vegetarian choices, but the thing that stood out the most was when I visited Kiruna in north Sweden.. in a restaurant, two ladies asked a waiter if they had a vegan option.. and the waiter gave them the only vegan option they had.. a pamphlet with directions to the airport, I was shocked. Granted you don't see a lot of carrots growing in the arctic, but it felt almost vegan-hostile.
When I went to Denmark in 1984 with a college group and stayed with a family, they provided us a Smorebrod every day for our lunch. I had hardboiled eggs, liver pate, meats, like you indicated, but they served me the combination of smoked herring and strawberries. It was not a combination I would ever have dreamed of putting together..
Wow!
This video made me laugh so much, especially your pear story xD xD xD xD
Thanks. It is so important to laugh during these confusing times. :)
Hey it´s great fun to see stuff through your eyes. I never really thought about neither the colour of hotdogs nor the size of the buns 😁😎👍
In My house we make brun sauce like you explained, you americans make gravy. Melt butter, put in flower, whisk while adding the juice from a roast or chicken or home made stock, cream or Milk. ..and then adding brun sovs colour to that. I rarely use bouilloncubes.. It doesn't taste right for me.
I too love Jello. We get it at the supermarked Menu. But you can find a bigger variety bying it online here in Denmark. They speciallies in British and American fooditems. You can get it with sugar or sugarfree.
I love "sky" with mushrooms on dyrlægens natmad og on rullepølse.
I have been told of those "American" shops online. I might have to go that route one of these days.
Actually the Fransk hotdog is relatively new in Denmark. The first time I saw one was on a vacation in France in the 80s. I thought it looked kind of perverse! They took half of a bagette and pressed it onto a stake before putting the sausage in the hole. Some years later it came to Denmark with the hole already made !😁
Asier also exist in Germany. Here they are called Senfgurken (mustard cucumbers).
When I was a kid, I had dan-o-maia because of the Olsen banden movies, and røde pølser with the Danish remoulade/hot dog sauce (with cauliflower and curry powder) and soft ice was always the highlight of the holidays. I never wondered why the hot dogs were red. To me it was totally natural that the Danish cherish their "Danebrog" and like everything that has the flag on it (think of decorations or advertisement) or is simply red.
Venlig hilsen fra Leipzig, Tyskland
Hi a Dane here. Why are the classic Danish red sausages actually red?
The color originates from the 30s, when in Kødbyen (a reallly big meat market at the time) in Copenhagen, all the goods were collected that there was a bit of doubt about whether you could sell or not. Then they were drenched with the color red, and sold to the poorest part of the population. The red sausages can only be found in Denmark, and a bit in Sweden, where they are imported. It is said that the Swedes were very suspicious of the color red, and it was not until 2011 that they began to be imported there.
The color used when the phenomenon of red sausages started was probably not very healthy, but today we use a natural dye that can be found in the back shield of a kind of aphid, which is found in Gran Canaria and in South America. It is the same dye that is also used in lipstick, so it is quite harmless.
Why do we pickle so many things?
Well it all goes back to a time before refrigerators, in order to have food for the winter, we would pickle things.
As for the stuff you use to make brown sauce (madkulør) it's just burnt sugar, I know because I worked at the company that makes it for 12 years :)
At 17:40 You can make all the fun of our food and traditions as you like, we know and love dry and sarcastic humor. Denmark, Sweden, and Norway have a long tradition of roasting each other.
Watching tge part about Fransk hotdog, made me crave it..so therefore I am having it for dinner tomorrow.
Glad I could help with your menu planning! :)
"Asier" is plural of "asie"
You can pickle with sugar too or salt - not just vinegar.
Sky is delicius and often occurs spontanously if you let the juices from a roast cool.
A hare (Lepus family) and a rabbit (Leporidae family) are two different families of species. Hares are bigger, have longer ears, live above ground, are solitary and are really really fast (up to 80 km/h) - its one of the most common game animals in Denmark. Some years I have one living in my garden.
In older times sausages were coloured red if not produced same day. Nowadays sausages are coloured red even they are fresh.
You can say it is a habit from old times
Something to think about! :)
🐰 love this
The "Asier" thingy i just love! Had an aunt that made them, don't know what we call them, but I as a child learned fast to hunt them down at any serving. So so good with meatballs (frikadeller).
Danish person signing in. It's so funny and interesting to hear you describe weird danish food :P I think a lot of danish children has had a similar experience as you with the asier. Thinking it was something sweet and then getting so confused and grossed out honestly :P I think it's mostly adults that likes them, but I'm not sure. I've never learned to eat them! If you think brun sovs on potatoes is weird then try "jyde nachos" which is where you use brun sovs as a dip for potato crisps. It's a thing, believe me :P
The love of sauces in Denmark is definitely unique! :)
@@MyNewDanishLife Haha it's kinda a religion 😅 also for me 😂.
But yeah jyde nachos is awesome
Jyde nachos. Hehe. Den har jeg aldrig hørt før. Men det er nu ikke kun jyder der gør det, noget af det bedste ved juleaften.
Interesting video, I can really relate with. My mom used to put kulør in all her gravies. She also used to make or serve foods such as liver paste, meatloaf with bacon, red cabbage with boiled potatoes, headcheese, pickled herring, thinly sliced cucumbers marinated in vinegar. She also liked to serve open faced sandwiches (mostly with rye bread) with varied meets and cheeses as well as shrimp.
When we had a party with Danish friends we would sit at the table for a long period of time passing around platters of open faced sandwiches and drinking beverages such as sodavand, beer, and akvavit
When I visited my relatives sometimes they would serve rødspætte (plaice). In Canada it is difficult to find plaice, but my mom used to fry up some sole fillets as a substitute. :)
My Danish mother did the same.
I do like plaice. We eat it often. :)
Also, I am going to be making a video about traditional Danish foods that "grandma" would make! :)
@@MyNewDanishLife That would be neat. Some other dishes that mom made also included biksemad, frikadeller, flæskesteg, karbonader, tarteletter. A dessert for special occasion (Christmas) is risalamande. :)
@@danfrompc I have most of those on my list already, but I don't know what karbonader is. I'll ask the hubs about that one! The rest is what he makes on a monthly basis. :)
Australia must have a lot of Danish influencers. Sky was the prize after a roast, and Hot Dogs with the tunnel bun has been in Australia for most of my life. Pressed meats in the naturally forming jelly is such a treat for my mothers family. It is preferred Lamb Tongue and whole spices, so luxurious to us but others only see Lambs Tongues and don’t try. Vegetarianism is difficult in any country. Luckily my body now can have meats and not so much of the potatoes. My daughters preferences go towards potatoes with luxurious silky gravies. I’d have to like potatoes, of which Kipflers are my only fare. Enjoy your experience growing to be Danish. You obviously love it.🇦🇺
As a dane I couldn't eat "sky" for the first.... maybe 40 years of my life but I have learned to love it.
Sky is fantastic, I eat it almost every day on my smørrebrød.
Sky is just cold gravy that has stiffened, sometimes they have added portwine to it as well
Sky is gravey jello before you mix it with flour and color to make gravey you could actually cool it down to make it stiff for your smørrebrød, and that’s why it fits with meat and paté on your bread.
Asier is part of the pumpkin family - but yes Denmark like a "Sour" to our food
Look up forloren skildpade (fake turtle) :P
More specifically a type of cucumber - related to pumpkins but distantly ;) And I agree with your recommendation!
@@6reve true
Mock turtle soup is English in origin.
@@janfriberg Thanks could almost have guessed that
@@Glaaki13 I will look it up. Thanks.
Sausage stuffed inside bread is a "Montefrank".
Asier is pickled pumpkin.
In Norway sky/aspik is translucent. It's eighter light brown, (beef stock) or clear, (pork stock)....
The brown version is traditionally served in a narrow slice on top of a flæskestæg or roast beef smørrebrød.
Adorned with condiments like cucumber, tomato, horseradish/remoulade, fried onion/raw onion, pickled gherkin/beet root.... All optional. 😍😁🇳🇴
The clear (pork) sky is mostly used in aspic dishes.
Filled with eighter fish/ prawns/chicken/cooked ham, and various vegetables.
As a Dane the most horrible thing I ever had was when my very sweet Søńderysk aunt Ruth served me sylte. Its cooked cowbrain in jello. You eat it sliced on rye bread with mustard. And I ate it because she had made such an effort to make it for me.
No offence to Aunt Ruth, but sylte and sønderjydsk surrib is usually made of pork loin or ribs, not cow brains.
@@Jacob_Junge I would sure hope so but this was no pork loin at all
You pretty came up with the same list I would have come up with. Other weird things to me are the very pink salami, very small heads of lettuce and Medisterpølse. The first time I was introduced to Danish sandwiches was at the annual Danish Queen's Birthday here in Canada. They looked like they were six inches tall and I proceeded to remove everything that I didn't like form them like the different types of onions, beets, remoulade and butter. My now Danish wife was outraged and I've never been allowed back at that event. On my first trip to DK a few months later, my mother in law laid out rye bread, cold cuts and other toppings. I took one slice, didn't put butter on it, then piled on some cold cuts and bit of mustard, then put a second slice on top and ate it with my hands. Mother in Law was outraged. I didn't know why. I still don't know why.
I know what you mean. I could tell you stories about how I'm expected to eat things. I still put lots of stuff on my rye bread. I can't get over how one or two things is enough for these people. I just can't eat that much bread. :) LOL
@@MyNewDanishLife Its like when ppl are serving burgers and you pick of the top bun and give it to the dog. Throw out everything in there you dont like, like pickle, Lettuce, meat, mayo,(and who the .... puts mayo in a burger) ketchup, and then eat the buttom bun with tomato slices on with your fork and knife.
And we use knife and fork, expecially when its a social event, cource we are with other ppl. When you are home in the sty do as you please.
When we are with other ppl we have an old saying in denmark, "if it can fly, you can eat it with your hands" so like roasted chicken(course it aint easy getting around the bones with fork and knife) (but not the potatos and sauce). Ok now a day the saying dont hold water. Course we got influenced by food from the rest of the world like pizza and burger, but that dosent mean we thow away good old values when we eat "smørrebrød". Just becourse we get influended by the world dont mean we slap our skinking feet on the table in other peoples home ether.
First “offence”.: picky eaters are more frowned upon in Europe than in The States.. When you removed the toppings you indirectly insulted the food, and turned it from quality to basic grub.. the toppings is the point of Smørrebrød..
I never make or order smørrebrød for my husband because he is one of those people where it’s completely wasted.!!
Also, wasting food is greatly frowned upon.. not just in Denmark.. Consumerism should aim to be sustainable - not just greedy and wasteful..
Second “offence”.: it’s considered greedy to take more than one piece of rye bread at once..
we may use it for kids - rye bread with liver pâté in between - because they have yet to learn proper etiquette and enough fine motor skills.. if an adult eats it, then it is done privately, and never during social gatherings.. your host is not so poor, that they can’t afford to feed you anything but bread..
If you feel the need to suppress/dilute the taste of the other food items, then your host may take it as criticism of the meal they provided.. why else would you hide the taste.?
Your MIL was probably outraged by the greed you showed, when you piled cold cuts on your bread.. historically meat is more expensive, so unrestrained “piling on” will be seen as greedy, and a bit inconsiderate..
Side note.: Danes use cutlery when dining.. MIL might have seen a “barbarian” eating with his hands.. fowl can be eaten with the fingers, but that’s it..
We have a saying.: you’re not home in the cave..
Meaning.: in private you can behave like you want, but don’t insult your parents (upbringing), or your host, by displaying bad etiquette else where…
Also you can definitely make a vegetarian smørrebrød ^-^ have you tried a potato or tomato one? ^-^
Hi Kelly, I have been a vegetarian since 1962 (my birth) and I live in Copenhagen.When I was a kid, you certainly weren't spoiled for choice as a vegetarian. There was ONE shop in Copenhagen catering to vegetarians, Råkostdepotet, importing vegetarian specialties from places like Switzerland. Otherwise, you bought the raw materials and made your food from scratch. Fortunately the situation today is quite a bit better for vegetarian foodies. As for weird food, try svi∂, that is an Icelandic dish, the head of a sheep split in two and prepared on your plate and then there is surströmming from Sweden: Fermented fish on can. It stinks so bad that you open it outside and keep the can on considerable distance from where you're dining. From Denmark we got sylte, the headmeat from a pig, popular for xmas, same goes for grisetæer, pig's toes.
That all sounds very disgusting. LOL ;)
hehe.. sjov video :)
Tak!
Sky is a necessity!
Bilka ( a supermarked)has Jello. I like sky but I don't use it on leverpostej, mostly on rullepølse. On leverpostej I use red beets or red cabbage that is pickled
After seeing this, I will definitively try and pickle a pear. It could possibly be very good :)
Pickled mango is amazing!
The taste I get, when I was eating "Asier" was the same taste, as the smell of a previous tent, when it got rainy wet.
The most "weird one" shown, is actually the most normal. If Danes are looking for "farvekulør", (I *think* the term is) then, show them that, and they go: "yes, exactly"
I love it. But ok, I am Danish. Kind of salty, which makes it great match for "leverpostej" for example. The only thing, it goes great with, by the way. And to those out there, finding the natural sky, weird, they even have a version in the stores, with mushrooms in it.
"Forloren" means "fake". At least as I have learned it. The taste is like our meat cakes. At least in my family.
We also have versions with fish of different sorts; hearing, salmon, plaice filet
I'm Irish and have lived in Denmark since 1995. There are some foods which took me a while to get used to and some which I still won't eat.
Foods which took a while to get used to:
1. Sild. I lived here for two years before I ate it. I thought that it looked and smelled disgusting. Then I tried it and it was delicious.
2. Cheese with jam (jelly) on it. Another thing that just seemed wrong to me until I eventually tried it and discovered that it is delicious.
3. Sky. I never saw it before I came to Denmark, but I really like it.
4. Frikadeller. The very first food that I ate in Denmark. We had it cold on rugbrød and I fell in love with it. Totally delicious.
5. Rød grød med fløde. Very difficult to say and took me a while to get used to eating it.
6. Brunkål. I have always hated cabbage (kål) and so was very reluctant to try any dish which involved cabbage. Then I eventually tried brunkål (brown cabbage) and I really liked it. That sure surprised me.
Danish foods I don't like:
1. Torskerogn. Fucking disgusting. I don't know how anyone can eat it. I tried it once, just to please my wife. Never again.
2. Fiskefrikedeller. Yuck.
3. Asier. They just don't appeal to me at all.
I'm sure that that there are others, but I can't think of them at the moment.
I like most danish food.
I love 2, 5 and the other 2. :)
Red Hot Dogs are a traditional food, here in Maine. They are known as "Red Snappers", and I always thought they were " from away ", available everywhere, but now I will have google about that.
I'm from Northern Ireland and I love sky with leverpostei and remoulade. I have a Danish partner and some Danish blood. ❤️
Brun sovs{Brown Sauce} It is made (in my experience) in the same way you make gravey in the US. Only you add some kind of thickening agent(starch/flour) and the brown colour(that is what is in the plastic flask, though it is sometimes incorporated into the thickening agent). Often you do add some broth, stock or boulion to it, just to enchance the flavour.
Sky is actually really good! I used to eat sky by it self when I was a kid😂
I am Danish and I couldn't agree more. Sky is GROSS!
:)
Leverpostej med asier sky og rødbeder.... MMMMMhhhmmm! :)
Red sausages are also available in Germany and Austria, and even as far away as Australia. The fransk hotdog is something you can also get in Czech Republic. Sauce colouring is also used in Germany, Zuckerkulör - it is made from burnt caramel. In Germany (again) there is something almost similar to smørrebrød, they call it butterbrot.
Ha ha thanks for a funny video :)
I live in New Zealand (13 years) and I really miss the Danish Smørrebrød with the "real" Ryebread. Here in NZ we can only get some kind of German Rye bread and it is NOT the same at all.
By the way the Brun Sovs (Brown gravy) are in most homes made the same way as you describe the US way. The bottle you showed of "Kulør" don't have any taste but is only for coloring the gravy.
I would really like to hear a Danish version of your video :) It sounded so funny when you tried to say "Pølsevogn".
Kulør for sauce (sovs) is nothing but burned sugar no big mystery.
Sjovt, asier er nærmest slik for mig. ;)
The red color on hotdogs come from long ago. At that time, when some hotdogs got to old, they would pore red color on them, so you could see that they had expired. Then they could be used for dog-food or something. Then someone saw them and liked the color, and the color would transfer to human hotdogs.
Actually French Hot dog is named like that because it is made from half a Baguette that is hollowed out to fit the sausage.
TIP for Rye bread toppings..
At Føtex (probably other places too) they have a section for vegan foods.. The pâté is to die for 😋
I use it, when I make lunch for the backstage crew at our local theatre, and it’s really popular.. You may want to give it a try ☺️
Also, have you had “pulled pork” made of jackfruit.? (Same section of the store) It’s really easy, since you simply pick your favourite bbq dressing, pour it over the jackfruit, and heat it in the oven..
a bun, some coleslaw, and the pulled fruit.. voila.. dinner is served.. spicy potato verges are a nice side - and bearnaise sauce is a perfectly acceptable dip (No brown this time 😉)
Many years ago most sausages were brown. Those which were not sold, were colored RED by the butcher and were sold cheaper. Well with time some people prefer red suasages. So now they are made brown or red with no difference in production dates.
I had to stop to process after 1 and 2 because my first experience with a "hot dog" in Bagsværd was SO disappointing after growing up with Chicago dogs.
I suspect your videos are going to be very helpful in preparing for the eventuality of living full time with my fiancée in Denmark.
I hope so. I am from the Chicago area, so I hope you find lots of helpful tips in my video. I am also married to a Dane, so I'm sure our experiences will be very similar. Good luck on the potential move/transition! :)
Your pronunciation is so good!
my children loves sky, they eat it like a snack :)
The reason we eat hotdogs when we arrive at the airport is the smell. The airport smells like hotdogs. There is a hotdog stand in the baggage area at belt 3. It takes 15 minutes for the bags to arrive. Hard to resist.
Sometimes, it takes longer than 15 minutes. :)
Forloren might technically mean lost, but I have never ever heard anyone use it as such.
It basically means "replacement" or "mock". "Forlorne tænder" was a phrase used to mean dentures. We also use it in food items where it basically just suggests that the animal mentioned is not going to be found in the dish.
I haven't heard of it being used as such, but I think you could technically call a "kagemand/-kone" "forloren menneske".
I've never heard of 3 but I had oddly similar food experiences because of my specific illnesses. Oh wait! I HAVE seen those in a Danish buffet!
You make me hungry.
Hi! I am another native Danish person just randomly stumbling in. I found your CZcams channel searching for a Danish song :-). Your video made me smile a lot. The red sausages are very weird. I think the only reason they are still being purchased is for sentimental reasons, "oh the red sausage I had as a child!". At every children's birthday party we would have red sausages. I think that's the main reason, and the low price. For some reason they are always of low quality and I honestly can't fathom that they are still a thing. But, from what I can tell the sausage is (fortunately) slowly dying.
By the way, I get the impression that you live in Jutland, and I guess the host of the party was probably a person between 60-80 years old, because the platter with "asier" and other pickled food is something my parents would do as hosts as well! :-) The food older generations eat is a bit weird. My grandparents would sometimes have a loaf of bread with just pig fat/lard and roasted onions. The thought alone makes me shudder. But some super-markets still sell pig fat/lard for use on bread. My grandparents would also make "gammeldags sylte" - something my parents occasionally would eat as well. I am so glad that the abomination of "sylte" is also slowly fading away into the abyss of terrible foods that should have never seen the light of day. It was probably conjured during a blizzard in the year 1800, by some peasants that would eat anything to survive :-)
Regarding brun sovs, I can definitely see why the usage of kulør is weird. Personally I don't think it adds a lot of flavor to a sauce on its own, so the continuous usage of kulør is a bit odd, but courtesy of my dad's cooking I have my own theory as to why kulør became widespread. So, my dad would usually make brun sovs with the remaining water from boiled potatoes and then add salt and pepper. A very basic and boring sauce as you can tell, and the sauce would be pale and unappealing to look at, but with a few drops of kulør it looked like the good stuff, as in the gravy my mom would make using the juices from the roasted pork and the roasted caramelized onions and what have you, which would make the sauce a bit dark on its own. My dad's cheat brun sovs on its own wasn't good, but combined with the roasted meatballs, the boiled potatoes, the caramelized onions etc. it provided something that sorta worked.
Very fun trip down your memory lane of food. Thanks for that! :) What was the Danish song you were searching for?
@@MyNewDanishLife Thanks for the smiles and your video! :-) As for the song I was searching for: I once saw a video regarding Danish food, and it used a snippet of a certain Agnes Obel song. I hoped I could quickly rediscover the video and find the song, but I didn't manage to. It's just a few seconds of piano play, and it's none of the usual Agnes Obel songs I listen to, so today I guess I'm going on an Agnes Obel listening spree. When I read the title of your video, I got intrigued and curious about what Danish food oddities you had discovered :-)
elsker sky! det så godt det en god smags forstærker til meget pålæg!
A lot of countries does pickle vegetables and fish. Only because of old time. When they didn't have refrigerators. It's the only way to make it last. Look at the expire date of a pickled something
Rye bread with rullepølse sky and raw onions is really good too.
17:06 as there are forloren hare there are forloren skilpade, (mock turtle soup)
Smørrebrød and the way we eat it is also a part of hygge. Actually it is some of the most hyggelige you can do together. You can also eat smørrebrød being a vegetarian, as you can put on it whatever you like 😋
I had a laugh of this video. It was very funny with your descriptions 😁😂
Sky is a flavor enhancer used in quite small quantities to use with a few standard smørrebrød toppings like leverpostej/bacdon, potato/fried onions, .....the. Mock hare is essentielle a Meat loaf, but cooked with the same method you would use for a hare (and venison)......smørrebrød (with rye bread) has a higher nutrient value than you bagels or standard sandwiches.....and good ones have very distinctive flavoring between the individual servings like your analogy to. The tea party....when done well it is a luxury meal, which we enjoy for flavoring rather that to fill our bellies in 10 seconds....
Last comment. There is another way to describe Sky. It is basically cold soup that have been reduced first. If you heat it up, you get fond. If you reduce it further, then you have what is known as glace.
There are some great vegetarian toppings for smørrebrød, such as potato, tomato and eggs. Russisk salat too
Koldskål banden du er min nemisis
I'm not big on potatoes on bread. Another weird thing for me. LOL I do like eggs, though.
@@MyNewDanishLife Tomatoes and cucumbers with some mayonnaise and a pinch of salt makes a great sandwich too.
@@MyNewDanishLife Buuuuuut. Aren’t eggs kind of meat? 😬😬😬
@@Skate771parts I guess so. I also eat some fish...so that is kind of meat too
Kort historie om de røde pølser. Danmark var i en økonomisk krise så der var kun råd til at købe anden sorterings pølser, der den gang var røde. De røde pølser blev et stor hit, de er dog ikke længere anden sorterings. (Historien er dog lidt længere)
Tak for informationen!
De blev farvet røde, så det ikke var synligt, at de var lavet af kødaffald. Tilbage i 70-erne blev den røde farve faktisk forbudt! Så blev der panik indtil man fandt en mindre giftig rød farve. "Pølser er en himmelsk spise, thi kun den gode Gud ved, hvad der er i dem".
@@tineandersen937 Det første svar er faktisk mere korrekt. Du kan se af de ikke-røde pølser, at man ikke kan se noget som helst igennem dem, og ALLE vidste hvad pølser var lavet af. Men røde pølser var andensortering eller pølser, der var blevet lidt for gamle.
Det var ihvertfald en måde og komme af med gammelt kød i kødbyen
De sminkede det med farve, for det ikke så fordærvet ud
De fattige elskede de billige røde pølser 🤑
Kommer an på hvem man var og hvor man boede, om der var råd til ordentligt kød
Kulør is a taste enhancer, it works wonders in pasta sause for example
Syltede pærer har jeg aldrig set som dansker, er du sikker på din mand ikke er halv svensk 😂
Because this in my first month in Dennmark, i was werry hunger.. i see all that strange kind of food and i dont know If to eat that or not😅 the first thing that i tasted in Dennmark, was one kind of kandies with something named Licorice. When i tasted that, i was sick all the day. But with the time i find some kind of food here that i really like
I hope you find more food you like! :)
We have here in Finland also sky, but its called aladobi. Its made from differrent parts of animal with jelly. We have also brun sov. (butter and flour in pan and cook it until flour is brown. Then ad water and mix it. Brown some onions and ad it to souse. plus salt and pepper.) We eat smörrebröd too, but not with knive and fork. Too high class for us.😄
Hi Kelly - when you mention "Brun Sovs" you are forgetting our the Danish "bøfsandwich". Kind of a large burger on a plate - only poured over with "Brun sovs" - and plenty of it :-)
In Germany we have the meat jelly, too. In Northern Germany you can even find fish jelly. Only we call it “Aspik”. 😄
we could not call it "pik" in Denmark, because it is a very rude word
Brian Petersen Her hedder det bare Aspic
How do you eat fish jelly?
@@MyNewDanishLife How you eat it depends on the preparation of the jelly.
The normal “Fisch in Aspik” you would eat on a rye bread like you would eat the meat jelly.
But it’s also common to boil away the jelly with the fish as well as different vegetables and spices. Almost like you would do in order to make a fish soup. Before you let it all cool down you can add hard boiled eggs, pickled cucumbers, fresh herbs like dill etc. This version you normally eat without bread. 😄
@@amandaziccatti6195 here in England (and especially East end of London) jellied eel is a speciality. I remember getting it in Copenhagen as well as a child.