Hvorfor norsk mat er bedre enn kinesisk mat

 

 

 Norwegian and Chinese cuisines are distinct, reflecting their unique cultural, geographical, and historical influences. Here are the key differences along with examples of specific dishes:

### Norwegian Cuisine
1. **Ingredients:** Predominantly features seafood, particularly salmon, trout, and cod, due to Norway's extensive coastline. Dairy products, game meats like reindeer and moose, and root vegetables are also common.
   
2. **Cooking Methods:** Simplicity is key. Boiling, roasting, and pan-frying are common techniques, aiming to preserve the natural flavors of the ingredients.

3. **Flavor Profile:** Less spicy, focusing on the freshness and natural taste of the ingredients. Herbs like dill and parsley are often used for seasoning.

4. **Famous Dishes:**
   - **Fårikål:** A traditional mutton and cabbage stew, seasoned with whole black peppercorns.
   - **Lutefisk:** Dried whitefish (usually cod) rehydrated through a lye solution, then boiled or baked and served with butter, salt, and pepper.
   - **Rakfisk:** Fermented fish, a delicacy that has been part of Norwegian cuisine for centuries.

### Chinese Cuisine
1. **Ingredients:** Extremely diverse, ranging from rice and noodles to a wide variety of meats (pork, chicken, duck) and vegetables. Soy sauce, ginger, garlic, and chili peppers are staple ingredients.

2. **Cooking Methods:** Stir-frying, steaming, braising, and deep-frying are prevalent. These methods are often quick and involve high heat, creating complex flavors and textures.

3. **Flavor Profile:** Rich and diverse, often balancing the five flavor profiles: sweet, sour, salty, bitter, and umami. Use of spices and seasonings is more extensive and varied.

4. **Famous Dishes:**
   - **Peking Duck:** A famous duck dish from Beijing, known for its crispy skin and tender meat, often served with pancakes and hoisin sauce.
   - **Mapo Tofu:** A spicy dish from Sichuan cuisine, made with tofu, minced meat (usually pork), and chili bean paste.
   - **Dim Sum:** A style of Chinese cuisine prepared as small bite-sized portions of food, served in small steamer baskets or on small plates, often for brunch.

### Summary
- **Ingredient Focus:** Norwegian cuisine leans towards seafood and simple ingredients, while Chinese cuisine is diverse and includes a wide range of ingredients.
- **Cooking Style:** Norwegian cooking is more about preserving natural flavors, whereas Chinese cooking is about creating complex flavors and textures.
- **Flavor Palette:** Norwegian dishes are less spicy and more natural in taste, while Chinese dishes are rich in flavors and often incorporate a mix of different taste profiles.
- **Dish Examples:** Dishes like Fårikål and Lutefisk in Norway and Peking Duck and Mapo Tofu in China showcase the culinary diversity and characteristic flavors of each cuisine.

A Brief Sketch of the Life and Times of Journalist Larry McShane.

 

 

Larry McShane never met a verb he didn’t like.

Known for his prowess with acrostics and balsamic vinegar, McShane makes no secret of the fact that he was weaned on Brewer’s Dictionary of Phrase and Fable, and wrote his first scarehead at the age of 7.

When it comes to his background and career, McShane takes reticence to new heights. 

He will only admit to being born on planet Earth, being bitten by a spectacled caiman during the Vietnam War, and a liking for pickled walnuts.

Other than that he is a complete cypher. In fact (I can’t resist it) he is the original cypher space . . . 

He goes by the nickname of ‘Brynjar.’ Which is Nordic for ‘he who scribbles at night.’

His awards include an Honorable Mention in the 2019 Scatalogical Society Highbinder’s Literary Contest; the Pumpernickel Medal for Indirect Lighting; and an endorsement from the Lydia Pinkham Institute. 

His advice to young journalists is: “Never mistake mush for meaning. Always double check your sources. Eat a good breakfast. Keep your nose clean. And last but not least, always listen to your inner somnambulist.”  

 

A Brief Sketch of the Life and Times of Reporter Bill Kole.

 

 

When Bill Kole was born, America was still in the rotary phone age. No one wore seat belts. There were ashtrays and spittoons in every public building.

In other words, he was born into a dark and dismal age.

His parents came from humble stock. His mother canned hand-picked gravel to make ends meet. His father was a man of great learning and rectitude, who never really found his niche. He put his savings into a candied sauerkraut factory that never really took off. He was beloved by all and sundry.

His son Bill vowed to expose the crooked machinations of the candied sauerkraut cartel when he was old enough to hold a pen and could afford paper.

He was able to perform his vow when he turned 18 and went to work for the Associate Press in Paris. There he not only unearthed damning documentation against the CSC (Candied Sauerkraut Cartel) but also exposed Marcel Marceau as a silent partner in the helium racket.

His books have been bestsellers and he now lives in genteel retirement in a refurbished ropewalk.

His hobbies include collecting dilithium crystals and hiking through Bert Lahr’s Moose Country.

His advice to beginning journalists is:  “Write your mother once a week.”