Smörgåsbord

Smörgåsbord (Swedish pronunciation: [ˌsmœrɡɔsˈbuːɖ]) is a type of Scandinavian meal served buffet-style with multiple dishes of various foods on a table, originating in Sweden. In Norway it is called koldtbord, in Denmark it is called kolde bord, in Finland seisova pöytä and in Estonia rootsi laud. Smörgåsbord became internationally known as Smorgasbord at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant." It is typically a celebratory meal and guests can help themselves from a range of dishes laid out for their choice. In a restaurant, the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes.

Read more...

Nadar (photographer)

Félix Nadar was the pseudonym of Gaspard-Félix Tournachon (6 April 1820, Paris – 21 March 1910), a French photographer, caricaturist, journalist, novelist and balloonist.

More more...

Uncombable hair syndrome

Uncombable hair syndrome, also known as Pili trianguli et canaliculi, Spun-glass hair, and Cheveux incoiffables, is a rare structural anomaly of the hair with a variable degree of effect. It was discovered in the 1970s. It becomes apparent from as little as 3 months to up to 12 years.

Click here to read more...

Frikadeller, aka Frikadella

Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Denmark, Poland and Germany. In Sweden, poached quenelles are called frikadeller and are usually served in soup.

Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil.

Click here to read more.

At the deli where my bother worked, they would take all of the ends of the slicing meats that were two small to slice more, grind them up, mix in eggs and deep fry them.