Monday, January 26, 2009
Would you like a Danish or a Swede?
Yesterday, Ronny made what some people would call a 'Danish'. This particular 'Danish' was a kanel bullar and because we didn't have pärlsocker or Demerara sugar or any kind of coarse grained sugar, Ronny sprinkled coconut flakes on top instead.
Have any of you ever thought about how it's kind of strange to refer to something you eat by a nationality? Even stranger than a Danish is referring to rutabaga as a 'Swede', since grammatically, Danish doesn't come-out sounding a bit odd in random passages but Swede does.
I find it remotely disturbing when you come across passages on how to choose, peel, cut and cook a 'Swede' and out of context it sounds like cannibalism.
"Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour and a more tender texture." (Source: http://www.bbcgoodfood.com/content/knowhow/glossary/swede/ )
"I was hoping to have swede mash for breakfast.. but i have half a swede and no idea how long to cook, or prepare... or indeed what cooking method to use!! (Source: http://caloriecount.about.com/buttrnut-squash-swede-cook-ft16902 )
"Par cook the swede in plenty of boiling salted water, until tender but still firm, at the same time heat a little evoo in a frying pan and cook the bacon / kaesler until crispy." (Source: http://www.abc.net.au/tv/cookandchef/txt/s2318995.htm )
"Choose swedes of a good size, but not too large" (Source: http://www.cookitsimply.com/category-0020-0k272.html )
Do any of you know any other foods that are referred to by the name of some nationality?