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The basis is a decoction of juniper, a coniferous tree. As with most local food traditions, there are a number of local variations and preferences. [192] Øl (Beer) – beer has a long history in Norway, being produced by the brewing and fermentation of starches, mainly derived from cereal grains, most commonly from malted barley. [193]
Reindeer, fish and game meats are staple foods, [3] with thousands of recipes and flavors, although spices other than salt are very rare. The local cuisine varies a lot, depending on access to food. The local cuisine varies a lot, depending on access to food.
Norway has a particularly strong affinity for coffee, with the average Norwegian drinking 142 L (31 imp gal; 38 US gal), or 9.5 kg (21 lb) of coffee in 2011. In 2018, Norway had the fourth highest per capita coffee consumption in the world, [6] and it plays a large role in Norwegian culture. It is common to invite people over for coffee and ...
Now, I try to get there once a week with my kids—and meet friends for lunch and dinner here, too. Pho is all about the broth, and Pho 101 does not disappoint.
Reine is located immediately to the south of Sakrisoya and Hamnøya. [4] Allers, the largest weekly magazine in Norway, selected Reine as the most beautiful village in Norway in the late 1970s. A photograph over Reine from the mountain Reinebringen (altitude 448 metres (1,470 ft)) has been used for the front page of several tourist brochures ...
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Norway has always had a tradition of building in wood. Indeed, many of today's most interesting new buildings are made of wood, reflecting the strong appeal that this material continues to hold for Norwegian designers and builders. [4] In the early Middle Ages, stave churches were constructed throughout Norway. Many of them remain to this day ...
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...