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3/20/2017 5:03:23 PM
Posted: 12/26/2001 10:24:47 PM EDT
Link Posted: 12/26/2001 10:31:01 PM EDT
What's lefse? It looks like CiCi's cheese pizza.
Link Posted: 12/26/2001 10:31:45 PM EDT
What, no lutefisk?
Link Posted: 12/26/2001 10:47:17 PM EDT
[Last Edit: 12/26/2001 10:47:52 PM EDT by Redmanfms]
Originally Posted By Callahan44m: What, no lutefisk?
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Link Posted: 12/26/2001 10:49:26 PM EDT
Link Posted: 12/26/2001 10:50:51 PM EDT
I don't know what it is but it looks like fake dog vommit.
Link Posted: 12/26/2001 10:57:47 PM EDT
How about some beans with that.
Link Posted: 12/26/2001 11:04:14 PM EDT
Looks good and similar to kromkaka(sp?) My aunt (of Swedish extraction) made the stuff every time we made the trek to visit. ahh them Norse's know how to make good eats [^] picked hering with potato sausage and shot of Borskaya to keep the wolfs away damm im hungry
Link Posted: 12/26/2001 11:17:37 PM EDT
Link Posted: 12/27/2001 1:20:11 PM EDT
[b]ok i was curious so i looked it up in my grandmothers sweedish cookbook..[/b] " As any "good" Norwegian-American will tell you... lefse (lef-suh) is to us... as the tortilla is to the Mexican. It was something that we all looked forward to at Grandma's house for the holidays. Some of us even have tried to make our own to keep the traditions alive for our children ! "In Norway women would travel from house to house spending three or four days making up to a year's supply of lefse for the household. They would often work over an open fire and by lantern light into the evening. The finished rounds were stacked in barrels. Rounds were also stored in kistes (sea chests) or steamer trunks for fishermen packing provisions for long sea voyages. Often, the shed where this baking took place was also the place where beer was made." [b]LEFSE[/b] 6 cups riced or mashed russet potatoes 1 tsp. salt 3 T. margarine or butter 1 T. sugar 2 T. heavy cream or evaporated milk 1 1/2 cups all-purpose flour Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased griddle until brown spots appear. Turn and bake other side. Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen. Makes 12 lefse [b]quess what ill be making[/b]
Link Posted: 12/27/2001 1:25:59 PM EDT
Dude, you used a regular rolling pin. Get a special Lefse rolling pin and your Lefse will be more 'tender'.
Link Posted: 12/27/2001 1:45:17 PM EDT
Link Posted: 12/27/2001 2:14:02 PM EDT
Stop it DVD, I'm gettin' misty eyed. Haven't been back to Norge in 7 years. Compa Compa Compa
Link Posted: 12/27/2001 8:30:00 PM EDT
tracker, just know if i wasnt so damn tired a major photoshopping session would begin, invloving your cooking pics, and those of lordtrader grilling, hhmmmmmmmmmmmm
Link Posted: 12/27/2001 8:32:29 PM EDT
and BTW, that thing your cooking on looks really cool
Link Posted: 12/28/2001 1:00:39 AM EDT
Man I miss that Lefsa. My Grandma was the best there ever was at making it. and still is. we used to get it once a year on their migration from North Dakota to arizona
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