gallantwarrior
Gold Member
mmmm..coffee!
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Just finished prepping nine racks of baby back ribs for the smoker. The rest is up to mr. boe.
I'm also making a triple recipe of Swedish Meatballs today. Certain Scandahoovians just aren't satisfied with mere smoked dead pig. So, a big cooking day. I think I'll earn a glass of wine by early afternoon!
The baby backs make my mouth water just thinking about them. The Swedish meatballs not so much. I have very eclectic tastes enjoying at least some specialties of every cuisine you can name. But Swedish has to be at or near the bottom of the list of food I choose to eat. North Central Kansas has large populations of descendants of several European roots and we all had fun celebrating and enjoying food and customs from those heritages, one of which was Swedish so there was a lot of exposure to Swedish foods prepared by people who really knew how to prepare them. I just couldn't manage to develop an appreciation.
The only Scandahoovian things I like are Swedish Meatballs and lefse.
I use Alton Brown's recipe for the meatballs. It's really quite good. I make them for my folks, who are big fans (Mom is from ND).
Oh, I don't know, I'm rather fond of gjetost (also called brunost). It's a Scandinavian cheese made from goat's milk whey. I make it, but it takes most of the day.