Raspeball

[rooster]

Hi everybody.
Today we are going to make another world famous Norwegian dish, Raspeball.
I'm sorry that the recipe is written in French, but i'm sure everybody here on bedotcom have made themselves familiar with this language, in order to follow RCP on theire way back to the elite.

Ingrédients :
1 kg de mouton
1 kg de chou blanc
sel
poivre noir en grains
30 g de farine


Détailler en morceaux 1 kg d'échine, de poitrine, d'épaule ou de carré de mouton. Alterner dans une casserole couches de chou et couches de viande. Saupoudrez chaque couche de viande de sel et de poivre. Couvrir d'eau bouillante, porter à ébullition et pocher jusqu'à ce que la viande soit tendre (environ 1/2 h.). Rectifier l'assaisonnement au besoin. Délayer la farine dans un peu d'eau froide et mélanger au jus de cuisson. Rétablir l'ébullition.
Servir avec des pommes vapeur.


bon apetit
rooster

[walrus]

And to drink : kefir.

My brother has the unbeaten world record of balls consummated. He once ate 12 balls. We had to carry him to bed.

[BaggerLane]

Salute, Mon Cheri, rooster!

Brilliant recepie... this is the ancient one, which Harald Hardråde was enjoing in his days! Very rare! And it must bli prøvd!

Bagger

[mikemodano]

Yuck!

Raspeball must be the worst thing invented since lutefisk and smalahove. Don't try it out home, folks, it's not for sart souls.

IF you were to try it out, I am sure this Bengali/French dish dashed with Norwegian amour will make your guts turn and you need a spybøtte next to you.

I can't think of one single time where I did not kaste opp after having tried this dish, and the wifey tells me she's gonna cook it for dinner again i kveld.

Is this real love, or what?

[rooster]

Ok mikey, I will then give you a special recipe on the Norwegian national dish. We dont want you to be hungry, you know. You get so grumpy when your stomach is rumbling.
This is what you do:

Go down to your local RIMI store. This excellent chain of delicay stores have a marvellous frozen-goods counter.
Here you choose a fresh and delicat Grandiosa from Stranda. (A little town in Western Norway, much like Nepal, but with a fjord in addiction, and disappointingly low in Sherpas) Be sure that you pick one that not have been stored in upright position. All the goodies will then be concentrated in the bottom of the box, and that is not wery delicous.
The Grandiosa is prepeared in a pre-heated owen at 225 degrees Celsius (Important not to mix with Farenheit, or the whole meal is ruined) for 13 minutes.
Cut the Grandiosa in 8 pieces, and it is ready to be served.
Recommended drink to this dish, is Hansa. Brewed in Bergen, a City just outside Norway, known for its incompetent football team and a total lack of humilcity.

Enjoy.
rooster

[mikemodano]

Rooster, you are such a friend in nøden!!

Thank you so much for the recipe you gave me. Now I know I will be able to live to see another day, as Sir James would have put it.

Is the emballasje of the Grandiosa littered with splitter naked women on it, or do I have to go to my lokale narvesenkiosk to pick up my smuss literature again?

By the way, I didn't quite understand why I shouldn't pick the ones who are in upright positions in the frysedisk. I have always liked those Grandis better who are with little fyll. Normally I stand for the fyll myself. There is nothing better than tippekamp, fyll and Grandiosa on a Saturday afternoon.

[rooster]

Of course, if you have nok fyll by yourself, then you can save the fyll to sunday morning, and eat it together with the Egg & Bacon.

rooster