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Rømmegrøt (Norwegian Bokmål), also known as rømmegraut (Norwegian Nynorsk) and römmegröt , is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt. [ 1 ] Rømme is a Norwegian word meaning sour cream ; grøt translates as 'porridge'.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish .
Rømmegrøt – Norwegian porridge made with sour cream, whole milk, wheat flour, butter, sugar, and salt. [ 17 ] Rubaboo – a basic stew or porridge consumed by the coureurs des bois and voyageurs (fur traders) and Métis people [ 18 ] of North America , traditionally made of peas or corn (or both) with grease ( bear or pork ) and a ...
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
A caramelized brown Norwegian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese). It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.
Norwegian bakers now have competition from abroad. The whole grain bread from local bakers must give way to huge vehicle loads of baguettes and frozen dough offering cheaper products. In 2007, the information office for bread and cereals ( Opplysningskontoret for brød og korn ) was founded.
In the Norwegian discourse, the term Dano-Norwegian is seldom used with reference to contemporary Bokmål and its spoken varieties. The nationality of the language has been a hotly debated topic, and its users and proponents have generally not been fond of the implied association with Danish (hence the neutral names Riksmål and Bokmål ...
Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade.Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.