Hello ceed,

On Thu, 25 Aug 2005 14:58:21 -0500, cory
wrote:

Thank you! Very interesting and good answers my to my questions as
well. One of the most common leftover dishes from my country of
origin (Norway) is "Lapskaus" which actually means something like
"Uphill". It's a stew based on leftovers like potatoes, beef and
other veggies (not fish) from the week in a brown gravy like sauce
More famous leftover dishes are the Spanish Paella, The Bouillabaisse
(originally from Marseille, France) and finally the Tuscan Minestrone
which in Italy has to be made from leftover to be "proper".

Come to think of it, guess I could use the pulled pork in a Lapskaus!


Sounds delicious! You may be the first person to ever do that.

cory wrote:
Hello ceed,

On Thu, 25 Aug 2005 14:58:21 -0500, cory
wrote:

Thank you! Very interesting and good answers my to my questions as
well. One of the most common leftover dishes from my country of
origin (Norway) is "Lapskaus" which actually means something like
"Uphill". It's a stew based on leftovers like potatoes, beef and
other veggies (not fish) from the week in a brown gravy like sauce
More famous leftover dishes are the Spanish Paella, The Bouillabaisse
(originally from Marseille, France) and finally the Tuscan Minestrone
which in Italy has to be made from leftover to be "proper".

Come to think of it, guess I could use the pulled pork in a Lapskaus!


Sounds delicious! You may be the first person to ever do that.

I like it in tacos and burritos. You can spice up the pork by stewing
with your favorite chipotles or something too.

On 25-Aug-2005, ceed ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com wrote:

On Wed, 24 Aug 2005 17:16:20 -0500, Brick wrote:

Hi,

I did some great pulled pork yesterday. Since I did two butts I now have
decent amount of leftovers after yesterdays feast. I know from
experience
that this of course makes great sandwiches for days, but was wondering
if
anyone use pulled pork leftovers in other dishes?

snip


What I got from a lot of you was great advice on what I could do with the
leftovers which actually has given me some new great ideas. It also seems
like there aren't any traditional pulled pork leftover dishes which is
what I was wondering about in the first place. In the Northern European
kitchen there are lots of classic dishes based on leftovers from other
dishes. They are "spun" off the "mother-dish" so to speak. I will not get
into that here, but I was interested in similar kind of dishes, in this
case based on pulled pork.

And even if you think I do not need outside help I thank you, and the
others who have responded, yet again for your thoughts and ideas.

--
//ceed ©¿©¬

My family lost our "leftover" recipies a generation or so back. Ear corn
became whole kernel corn which became corn fritters and so on.

There probably are recipies for leftover BBQ since it was not uncommon
to cook whole animals. But leftover recipies from the past tend to exclude
meat dishes do to the lack of refrigeration problem in the 18th and early
19th century. There is no emphasis on leftovers in this current timeframe
and thus no incentive to write anything down.

I use leftover pulled pork, brisket and even rib meat quite often, but never
gave any thought to formulating any recipies, thus my suggestion to use
your imagination.

You should be able to find recipies for chicken salad, which would adapt
to turkey, duck and probably to most of the pork products.
--
The Brick said that (Just my 2¢)

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On 25-Aug-2005, ceed ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com wrote:

On Wed, 24 Aug 2005 17:16:20 -0500, Brick wrote:

snip

google alt.food.barbecue and alt.binaries.food for "musgovian" which is a recently
generated acronym for "must go" food items. You should find a plethora of previously
undocumented recipies for leftovers.
--
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On 25-Aug-2005, ceed ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com wrote:

On Thu, 25 Aug 2005 18:53:49 -0500, wrote:

ceed, I for one, want to know more about these "spun off the mother-dish"
Northern European leftovers classics!
I've had several NE dishes, but don't recall any made with leftovers.
Looking forward to some new delights as you spark some imaginations.

I have some recipes. They are metric though. I will convert a few and post
'em.

--
//ceed ©¿©¬

I'm not Nick, but believe it or not we can deal with metric when we have to. So
no need for you to do the conversion.

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On Fri, 26 Aug 2005 22:03:14 -0500, Brick wrote:

I'm not Nick, but believe it or not we can deal with metric when we have
to. So
no need for you to do the conversion.

Well, pulling out the recipes I realized they are in Norwegian. I think
that will cause a few problems for some of you... Gimme a day or two and
I will have them translated.

--
//ceed ©¿©¬

"Brick" wrote:
On 25-Aug-2005, ceed wrote:
On Thu, 25 Aug 2005 18:53:49 -0500, wrote:

ceed, I for one, want to know more about these "spun off the
mother-dish" Northern European leftovers classics!
I've had several NE dishes, but don't recall any made with leftovers.
Looking forward to some new delights as you spark some imaginations.

I have some recipes. They are metric though. I will convert a few and
post 'em.

I'm not Nick, but believe it or not we can deal with metric when we have
to. So no need for you to do the conversion.

I remember 28.34 gm/oz from the white powder and rolled up $100 bill days.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
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Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Thu, 25 Aug 2005 18:53:49 -0500, wrote:

ceed, I for one, want to know more about these "spun off the mother-dish"
Northern European leftovers classics!

Okay, so I went to my recipe treasure chest and picked three very
traditional leftover dishes from Norway. They are all simple but commonly
served. Please excuse my translations. It's really difficult translating
recipes I suddenly found out. Since English is my second language I do not
know how to translate all the cooking terms. Anyhow, here goes:

LAPSKAUS

600 g leftover boiled or fresh beef
2 tblsp butter
6 potatoes
3 carrots
1 leek
A few little pieces of celery root
1 onion
4 dl vann
1 tsp salt
1/2 tsp coarsly ground pepper

Cut the meat in cubes. Brown it the butter over high heat.

Add the meat to a s stew pot with the water. Add the vegetables and the
potatoes cut into squares. Simmer until everything is tender.

Don't stir more than neccessary since it will turn the lapskaus into
"mush". Make sure it doesn't burn.

Serve with whole grain bread and lingonberry preserves.


FINNBIFF:

500 grams leftover or fresh raindeer meat shavings (Her in texas I've
used deer meat sliced very thinly and cut into 2 inch square "shavings")
250 grams fresh mushrooms
2 tblsp butter
2 dl water
3 dl sour cream
1 dl milk
3 slices brown whey goat cheese (Gudbrandsdalsost which I can purchase
here in Texas at local HEB grocery store)
5 crushed junipher berries
½ tsp thyme
Salt
Pepper
Dill weed

1. Brown the meaat and mushrooms over high heat.

2. Add the meat to a stew pot. Add water; heat until it boils. Lower the
heat and let it simmer for 10 minutes.

3. Add sour cream, milk, goat chesse, crushed junipher berries and thyme
og let it simmer for another 5 minutes. Add salt and pepper to tatste.

Serve with boiled potatoes sprinkled with dill weed, Brusselsprouts and
Lingonberry preserves.


FISKEGRATENG

100 grams elbow macaroni
4 dl milk
4 tblsp wheat flour
salt
pepper
ground nutmeg
curry powder
300-400 grams leftover white fish (cod/haddock) pulled into pieces
3 eggs
2 tbls brad crumbs


1. Prepare the macoaroni according to the package.

2. Mix flour and milk in a pan without lumps. Stir and heat until it
boils. Add salt, pepper, curry powder and nutmeg (careful with the last
two) to taste Let the sauce simmer for 10 minutes.

3. Separate the eggs. Stir the yolks into the sauce.

4. Add the fish to the sauce together with the prepared macaroni.

5. Beat the eggwhites until you can turn the bowl upside down without
spilling them. Carefully mix the eggwhites into the sauce and fish mix.
Add the mix to a greased pan. Sprinkle the bread crumbs on top. Cook
45-55 mins at 200C.

6. Serve with rolls and "Raakost": Shredded carrots sprinkled with a mix
of lemonjuice and a little sugar and pepper.

--
//ceed ©¿©¬

ceed wrote:
Hi,

I did some great pulled pork yesterday. Since I did two butts I now
have decent amount of leftovers after yesterdays feast. I know from
experience that this of course makes great sandwiches for days, but was
wondering if anyone use pulled pork leftovers in other dishes? Since
pulled pork is such a classic in North Carolina I was wondering if
there were some "classic" leftover dishes from there as well? If not, I
can live on pulled pork sandwiches until we run out and be very, very
happy!

- Vacuum seal and freeze for longevity
- Use leftovers in dishes like:
* Chili
* Ravioli stuffing (grind up the meat with some cooked spinach)

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

ceed wrote:
On Thu, 25 Aug 2005 18:53:49 -0500, wrote:

ceed, I for one, want to know more about these "spun off the
mother-dish" Northern European leftovers classics!

Okay, so I went to my recipe treasure chest and picked three very
traditional leftover dishes from Norway. They are all simple but commonly
served. Please excuse my translations. It's really difficult translating
recipes I suddenly found out. Since English is my second language I do
not know how to translate all the cooking terms. Anyhow, here goes:

LAPSKAUS

600 g leftover boiled or fresh beef
2 tblsp butter
6 potatoes
3 carrots
1 leek
A few little pieces of celery root
1 onion
4 dl vann
1 tsp salt
1/2 tsp coarsly ground pepper

Cut the meat in cubes. Brown it the butter over high heat.

Add the meat to a s stew pot with the water. Add the vegetables and the
potatoes cut into squares. Simmer until everything is tender.

Don't stir more than neccessary since it will turn the lapskaus into
"mush". Make sure it doesn't burn.

Serve with whole grain bread and lingonberry preserves.

FINNBIFF:

500 grams leftover or fresh raindeer meat shavings (Her in texas I've
used deer meat sliced very thinly and cut into 2 inch square "shavings")
250 grams fresh mushrooms
2 tblsp butter
2 dl water
3 dl sour cream
1 dl milk
3 slices brown whey goat cheese (Gudbrandsdalsost which I can purchase
here in Texas at local HEB grocery store)
5 crushed junipher berries
½ tsp thyme
Salt
Pepper
Dill weed

1. Brown the meaat and mushrooms over high heat.

2. Add the meat to a stew pot. Add water; heat until it boils. Lower the
heat and let it simmer for 10 minutes.

3. Add sour cream, milk, goat chesse, crushed junipher berries and thyme
og let it simmer for another 5 minutes. Add salt and pepper to tatste.

Serve with boiled potatoes sprinkled with dill weed, Brusselsprouts and
Lingonberry preserves.

FISKEGRATENG

100 grams elbow macaroni
4 dl milk
4 tblsp wheat flour
salt
pepper
ground nutmeg
curry powder
300-400 grams leftover white fish (cod/haddock) pulled into pieces
3 eggs
2 tbls brad crumbs

1. Prepare the macoaroni according to the package.

2. Mix flour and milk in a pan without lumps. Stir and heat until it
boils. Add salt, pepper, curry powder and nutmeg (careful with the last
two) to taste Let the sauce simmer for 10 minutes.

3. Separate the eggs. Stir the yolks into the sauce.

4. Add the fish to the sauce together with the prepared macaroni.

5. Beat the eggwhites until you can turn the bowl upside down without
spilling them. Carefully mix the eggwhites into the sauce and fish mix.
Add the mix to a greased pan. Sprinkle the bread crumbs on top. Cook
45-55 mins at 200C.

6. Serve with rolls and "Raakost": Shredded carrots sprinkled with a mix
of lemonjuice and a little sugar and pepper.

Ceed, thank you very much for these. I'm sure translating them was a major
effort and everything is quite understandable. I have one question.

What is 'vann'? Calling for 4 dL (circa 1 cup), I doubt that it's vanilla!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Mon, 29 Aug 2005 02:33:32 -0500, wrote:

Ceed, thank you very much for these. I'm sure translating them was a
major
effort and everything is quite understandable. I have one question.
What is 'vann'? Calling for 4 dL (circa 1 cup), I doubt that it's
vanilla!

Whoops, missed that one. "Vann" is simply "water" in Norwegian

--
//ceed ©¿©¬

ceed wrote:
On Mon, 29 Aug 2005 02:33:32 -0500, wrote:

Ceed, thank you very much for these. I'm sure translating them was a
major
effort and everything is quite understandable. I have one question.
What is 'vann'? Calling for 4 dL (circa 1 cup), I doubt that it's
vanilla!

Whoops, missed that one. "Vann" is simply "water" in Norwegian

Well, duh! May Hrolf Kraki chastise you in your dreams for that oversight!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !