Notices by Thorwegian ❄️ (thor@berserker.town), page 10

@thatguyoverthere i mean, in *modern* Norway, chicken is most definitely one of the cheaper meats. a habit we probably got from America, but traditionally speaking, chickens had a far more use as something that laid eggs than as a source of meat.

@thatguyoverthere ah, chicken

we do with chickens as with cows, really

they're far more useful for laying eggs than for their meat, so like with beef, chicken is an occasional treat.

you're more likely to see a hen fricassee, i.e. a chicken that stopped laying eggs and you let that stew around in a pot for a while to make the meat less tough and then serve up a dish with that.

@thatguyoverthere and potato as the main starch, because potatoes will grow anywhere. tough climate, but potatoes are happy with just about anything.

@thatguyoverthere some combination of fish, dairy and pork is what you see around Norway a lot, traditionally. fish because our seas are full of it. pork because pigs are easy to keep. and dairy because cows produce a lot more if you just milk them than if you slaughter them. cows bred specifically for meat aren't very common here.

@thatguyoverthere dairy is what kept people alive in much of Scandinavia. you get a lot more out of a cow if you milk it than if you slaughter it.

beef here was always more of a rare treat.

lambs are slaughtered every fall, so that's a seasonal meat, while adult sheep are mainly for wool, to knit those warm wool products Scandinavian is so well-known for.

pigs? those are more year-round. they're pretty easy to keep. they don't need much room to roam and they'll eat just about anything.

pork is the most common meat found here.

@thatguyoverthere i mean, if we start combining the idea of "veganism" with the idea of "locally sourced food", we start running into problems REAL soon.

such as all of north Norway starving to death because it can't eat fish and sheep anymore.

@thatguyoverthere a mother who has a baby is a milk factory and we're fine with that

@thatguyoverthere possibly. i don't agree with the vegan idea. but i can get vegetarian. "okay, you don't want animals to get be killed. i get that."

as for vegan... i have a lot less trouble with animals producing food, if they're properly taken care of.

if you don't count yeast as an animal, beer is vegan. so is Jack Daniels and Jägermeister. :trollface:

in a way, cooking with what you happen to have is what "knowing how to cook" is all about. it's not about knowing recipes and following them religiously.

most of the classic French dishes are like that. a handful of simple ingredients. just clever ways of using them to produce very different results.

trying to think of a place in my studio apartment where i could hide my home server/NAS to make it inaudible, and how to get power/ethernet there.

"You're all nuts!"
— Friedrich Nietzsche

@k1tteh think fudge, cheddar or caramel, which also have a similar colour and melt on your tongue

just made pasta with a criminally thick Béchamel sauce

@k1tteh i put parmesan on top of it. had i eaten it any slower, it would have turned solid, lol

@k1tteh reminds me of a ready meal they sell at the grocery store

@k1tteh sometimes, i will add this to sauces to give them body and thicken them. brunost. Norwegian whey cheese. it kind of tastes like it looks. sweet, salty, creamy. thickens up sauces nicely.

it's the circle of life 🌈✨

@Dcgirl like i said to @useless_idiot, you guys sound confident

"that wasn't meant for you. sorry to hear that you're poor."