Eating Fårikål - A traditional Norwegian meal

[@2SANDER7]

Love seeing you try out new food :)

[@Herr_Gamer]

Interesting. Never seen it made that way. Here, we make it more like soup-ish I suppose I would call it, with more liquid and such as well as the meat being cut up in much smaller pieces. Well then again, that might just be the tradition in my family. Matter of fact, I had it just two days ago. Fårikål, lammeskank, etc. are the reason(s) autumn is the best time of the year.

[@DigitalFumbles]

Most of traditional Norwegian food are so called peasant foods, as for centuries (before finding oil) Norway was poor, with farmers just doing what they could to survive, like throwing together some sheep and some cabbage. :P Peasant foods can be pretty darn good tho. Pinnekjøtt with mashed swedes (rutabagas) are the best :'D

[@Cta2006]

Actually Norway was fairly rich on fishing before we found oil. You have to go further back in time for the poor Norway. We still are rich on fishing, it's just that oil has taken over as our main income.

[@Dovenpeis]

It is just a self-loathing right wing myth that Norway was poor before oil was found. In reality, the average Norwegian Gross Domestic Product per capita has never been below 80 % of the European average.

[@tugeno]

Norge var ikke noe verre ute enn andre land som var herjet av krig heller, men det var jo fortsatt fattigdom, særlig sammenlignet med land som Sverige som kom seg forholdsvis uskavet igjennom det. Men sett bortifra 2 verdenskrig og dets følger som rammet mange like hardt og verre, så var ikke norge nødvendigvis så fattige. Men gitt at geografiske utfordringer er stadig mer utfordrende jo lenger bak du går i tid, så kommer du også til en tid hvor vi har vært underlagt andre styrer i unioner som gjerne har hatt en skjev fordeling. Dette i tillegg til bare noen få grader sørover er klimaet mye mer tilgivende, samt at teknologiske fremskritt brukte lenger tid på å komme så langt nord i tidligere tider. Så etterhvert får du en ganske kumulativ effekt. Uansett, fiske var dramatisk farligere levebrød da enn det er nå og mye mye tyngre. Sammenlignet med en bonde i sør-Frankrike så var det ett lite helvete. Noe som også kjennetegner den norske bonden også med geografiske utfordringer, klima som dreper avlinger for ett godt ord etc. Så å kimse av hardt arbeid av folk som møtte en tidlig grav etter ett "langt" liv med tæring på kroppen er fullstendig uten innsikt..... Kanskje jeg skulle sagt det er selvhatende venstre ving myte at vi hadde det så bra....Eller kanskje jeg hadde bare virket litt dummere hvis det var kategorier og absolutter jeg opererte med?

[@Stargazer88]

Som nevnt under, var vi ikke spesielt fattige heller. Det var heller få andre land i Europa f.eks. hvor store deler av befolkningen hadde biler på 50-tallet. I tillegg er det også viktig å huske på at mye av mangelen på materielle goder i den perioden var kunstig skapt av rasjonering og andre økonomiske reguleringer.

[@YBM2007]

@@Stargazer88 Nå var jo f.eks bilsalg rasjonert og statlig kontrollert enda frem til 1962 din løk

[@OriginalPuro]

Fårikål is awesome, no discussion. PS: It is our national dish and we should have it more often.

[@Kuppz5]

Looks great man :) we had Fårikål a couple weeks ago as well, we make it more soup-like, but either way it's a great treat! :)

[@kehax]

How come you say Fårikål is from western part of Norway? I can agree Pinnekjøtt has been mostly common in the western parts of Norway, but Fårikål I have to argue is not.

[@Herr_Gamer]

Kenneth Hansen I believe that's just a missconseption. Then again, I think it is far more common on the west side

[@TheB0wser]

Probably because the dish originated in Western Norway.

[@ipad123ipad]

Fårikål is actually Norway's national dish :D

[@sippysippymcjesus9172]

No, it's actually frozen Grandiosa pizza! XD

[@kanel123boller]

In fact we don´t have an official dish. But Grandiosa would definitely be a candidate...

[@ipad123ipad]

You could probably argue against the oficiality of this article, but here is my source: www.regjeringen.no/no/aktuelt/Farikal-er-Norges-nasjonalrett-/id763153/

[@qwerty-hz5ft]

We don't have a national dish but Fårikål is a tradition

[@Mads-hl8xj]

Fårikål is Norways national dish yes. www.regjeringen.no/no/aktuelt/Farikal-er-Norges-nasjonalrett-/id763153/

[@qwerty-hz5ft]

2 hours?? more like 4-5! Where did you get your so-called recipe?? :O I'm shocked!

[@Toffen81]

Never eat Fårikål the same day u cook it. Wait for the next day. Re-heat it, then eat. It taste so much better ;)

[@kebman]

@siemenssx1 It used to be a tradition untili we found oil.

[@kebman]

@siemenssx1 The starving. Now we have surplus energy to reheat for ages. ;)

[@kebman]

@siemenssx1 I'll meditate on that while I eat pork ribs for Christmas. :)

[@kebman]

@siemenssx1Haha, except pork is condoned for Christians by Christ himself. Anyway I never said _I_ was a Christian so so your point is pretty moot... But yeah, I think I'll definitively start breakfast with bacon this morning. You don't know what you're missing, pal. :)

[@kebman]

@siemenssx1 Uuuuuuhhhhh take your unsubstantiated supertition elsewhere, pal. Swine are quite clean given the right climate (the temperate one). But as far as polluting the Earth goes, there's nothing quite like the cattle industry, both from production of dairy _and_ beef. The CO2 emissions alone from that industry is huge and certainly larger than most other livestock. But yeah I _also_ eat other meats, such as _clean_ and healthy whale meat.

[@Kaffebaronen]

Had the same today. Tastes better every year, must be becouse of the tradition.

[@mattias2576]

me to

[@mattias2576]

me to

[@drivingmuffin]

Fun video! :-) My mom made fårikål a couple of weeks ago, but I think she boils it for like 4-5 hours. I love to eat it, but that's probably because it doesn't really taste like sheep, lol

[@kebman]

Get some mutton and a cabbage. Some marrow bones in the meat is fine, and just adds to the flavour. Fry the mutton a bit with the fat down in a pan to add some caramellization (but don't overdo it), then layer it with the cabbage (also fat down). Prepare layers of mutton and thick slices of cabbage (at least 1/2 inch to an inch thich). Hot tip: You need more peppercorns. Tho remember that it'll taste more of pepper as each day go by. I like to put about a spoonfull in each layer. Add fresh water so it covers the top (or at least two thirds) and heat it up until it boils, but then turn it below simmering and let it steam for up to four hours. Two is enough, though. If you let it boil for too long, the meat will become tough. Boil some potatoes and carrots in the last half or so hour of cooking time. Eating: If you eat it without salting it, it'll taste terribly bland. So grind some salt over your dish. Eating the peppercorns is optional. Most people put it aside or spit it out as they go. This dish usually tastes better the next day or two... Or three... (We like to go BIG on this one.) If you did a big pot, you can also easily freeze portions (without potatoes) that you just prepare in the micro afterwards or re-heat in a water bath. Some prefer flatbread with this dish. It's optional. If you put anything else than salt in it, you're doing it wrong. This is austere viking food, not Asian food (I love Asian tho, but this is tradition after all.)

[@bearofthunder]

Nice video :) Fårikål is a very complete nutrition for humans, especially if the bone dissolves a bit during cooking.I am sure you have a lot of information about Fårikål already, but there are many ways in how different people make variations on this dish. I will give you my best tips now. 1. For deeper flavour fry sear the meat before cooking. This is a chefs trick that adds a lot of deep flavour to the dish. Take the frozen or unfrozen meat, and give it a quick browning is the frying pan. You can do it fast with both frozen or fresh meat since it is just about making the surface seared. 2. The dish gets better the longer it cooks. This is because the bones dissolve more and more. The absolute best meat pieces is to get some bits with bones where the marrow is exposed. Also add a tablespoon of apple cider vinegar in the beginning to help dissolve the bone more. The acid will be bound to the bone so it will not taste sour at all. A well cooked Fårikål dish is quite dark in color and the cabbage is falling apart. 3. Cook the dish the day before it is served for the first time. Fårikål gets better over time, so it is best to cook it for 4 hours on barely cooking the day before it is served. Then cook it for another hours the next day before the guests arrive. Second day Fårikål is when the flavours will peak. 4. If you are concerned about too much carbs with the potatoes then add a little extra water in the dish and cook for an hour with red lentils. The lentils will dissolve and thicken the dish that is now an all-in-one serving. It is no longer so typically norwegian, but if you have to watch those carbs you can have a great Fårikål meal anyway. Taste wonderful. 5. Last tip is that this this works great with chili or jalapenos. Fresh red, green chilis, or jalapenos are great in Fårikål. It is also a great way to freshen up Fårikål left-overs. Just add as much as you like... it is a match made in heaven. Would be nice to hear from you if you try any of those tips :)

[@exentr]

I går så jeg på KZbin en kommentar fra en utlending om variant av fårikål. Det var å brune kjøttet og eksperimentere med krydder. Jeg svarte at jeg aldri har hørt om sånt før. Man er selvsagt fri til å gjøre hva man vil, men man bør kjenne den tradisjonelle fårikålen. Det er ikke sikkert at noe "mangler".

[@bearofthunder]

@@exentr Forsåvidt enig i det. Kjøttet og kålen alene utvikler en dyp og kompleks smaksprofil når det kokes over tid. Men hvis du skal introdusere noen til fårikål og du serverer dem med med en vassen miks av for lite kokt kål som er stiv og hard..mye vann, og kjøtt som enda ikke har begynt å falle fra hverandre, ja da får de ikke noe særlig godt inntrykk av hva fårikål bør være. Med riktig mengde salt og svart pepper må retten få tid til å utvikle seg og kålen og kjøttet må være så mykt at begge faller fra hverandre med den minste bevegelse. Hvis du bruner kjøttet ytterst først får du enda flere smakselementer. Vel, det er i alle fall min mening.

[@gabrielladelfinadiblasio7398]

Sorry, no: keep it and leave it the way it's supposed to be. Of course it would taste delicious with some chili or lentils, but that's not the point! It's a national dish, not a curry, for heaven's sake. If you add ingredients that are not supposed to be a part of it, you'll make a totally different dish.

[@bearofthunder]

@@gabrielladelfinadiblasio7398 Sure, but that is the exact point. When you already had two meals of fårikål in a week you may need to change it, so you can eat the rest without feeling sick.

[@cookiesmac]

I'm not Norwegian, but my boyfriend is. I have made this dish here in Canada. it's very tasty.

[@AMERiNORGE]

+cookiesmac it quickly became a favorite of mine. It's so easy to make too.

[@cookiesmac]

I will be having it more often when I move to Norway. Hope I can handle the cold weather.

[@KristianMartinTvenning]

Did you have "fredagstaco" yet?

[@TheFabHawk]

Love Fårikål! :D Haven't hade some in ages

[@sarahrosa9771]

Can you put the potatoes in with the meat and cabbage? Or do you boil the, separate?

[@sarahrosa9771]

No, just saw the second half, lol

[@AMERiNORGE]

Definitely separate. :-)

[@NathanH172]

What is your favorite Norwegian candy and food?

[@TomKristiansen]

It is not just that area that have that food, the hole norway has it.

[@gaffateip123]

i had fårikål today too :D

[@mcbowl58]

gaffateip123 I had hot dogs

[@kebman]

Fårikål. Får = "sheep," or rather the plural flock of sheep, as in the livestock, but in this context it translates to "mutton." i = "in." The preposition. kål = "cabbage." It may well be the etymological source of the vegetable "kale" as well. Or even "cauliflower." The "caul" part of that name sounds a lot like _kål_ actually.

[@dillerud95]

How to you like the Norwegian life

[@AMERiNORGE]

It's wonderful

[@francisco_mb]

You should have cooked it longer. Hilsen en fårikål entusiast :)

[@HalValla01]

Jeg synes ikke fårikål er noe godt, jeg... og jeg kommer fra BERGEN!!!! Jaja, smak og behag

[@Dovenpeis]

Ikke jeg heller, men det henger nok mest sammen med at jeg ikke er spesielt glad i lammekjøtt generelt. Jeg kan spise det, men jeg synes ikke det er så godt at det gjør noe. Jeg unngår helst å spise lam.

[@usrrrrrrr5677]

you're so adorable

[@mysticpluck8]

Why do you never introduce your wife?

[@AlexBerish]

Only Norway hahahaha

[@theakanin4136]

Hate it😂 My dad likes it, though

[@DionysiosPhryx]

Disgusting. How can people eat meat?

[@bingobot]

get out.

[@DionysiosPhryx]

fuck off.

[@robbedoeslegrand236]

Elias one bite at a time.

[@kennethjakobsen6713]

You know what the worst thing about vegetarians (and the reason why you are so few) is? - you are usually condescending and very pushy. Relax a bit, you are damaging your cause.

[@Dovenpeis]

Yet, their aggressiveness is the root and core of the entire veggie ideology. It is all about the self-perception of being morally superior.