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christmas, how to, pinnekjøtt, stickmeat -

Pinnekjøtt - or lamb ribs - are the most common Christmas food in Western Norway, and have taken up the competition as the most popular Christmas food throughout the country. The unique taste comes from the old preservation methods of salting and drying. And you, should you have really juicy chops, use the memory rule 30-3. That is, 30 hours of dilution and 3 hours of steaming. This is the rule that will give a juicy and good result no matter what. Did you know that pinnekjøtt is also called julesteik, ribbesteik, pinnesteik, smaleribbe, fåreribbe, damparibbe and saueribbe? Like we say...

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