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what kind of christmas food do you eat
Private
World famous



Rotte wrote:
kruspersille wrote:
Angelica wrote:
ouch wrote:
This good

x
Oh i hate those! xD

WHAT
I don't like the chips inside, nor do i like the combo haha
21
Posts: 70305
Date: 28-12-2020 01:12
Private
World famous



Rotte wrote:
TrashyTrash wrote:
Angelica wrote:
ouch wrote:
This good

X
Oh i hate those! xD

Wait you can actually buy them in DK???
yea lmao!
21
Posts: 70305
Date: 28-12-2020 01:14
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Popstar



ouch wrote:
kruspersille wrote:
ouch wrote:
kruspersille wrote:
o.o
Regular brown sauce is it not
i thought brun saus was made w flour, butter, and kraft
Hmm yeah but pork fat is almost kraft isn't it, and green? Idk what that means but if its veggies, yes thats in kraft too. N the jevning yes, sukkerkulør, no heavy milk tho
16
Posts: 95184
Date: 28-12-2020 01:14
Private
World famous



Rotte wrote:
Angelica wrote:
TrashyTrash wrote:
Angelica wrote:
Oh i hate those! xD

Wait you can actually buy them in DK???
yea lmao!
they are marketed as being kims here 
21
Posts: 70305
Date: 28-12-2020 01:14
Private
Popstar



ouch wrote:
Angelica wrote:
Angelica wrote:
TrashyTrash wrote:

Wait you can actually buy them in DK???
yea lmao!
they are marketed as being kims here 
x
Weird
16
Posts: 95184
Date: 28-12-2020 01:15
Private
National star



TrashyTrash wrote:
kruspersille wrote:
ouch wrote:
kruspersille wrote:
o.o
Regular brown sauce is it not
i thought brun saus was made w flour, butter, and kraft
Butter????? 
You only use flower to thicken the sauce but tbh how and what you call brun sovs really depends on where you're from, like in some parts of Denmark they use potatoe water instead of (heavy) milk 
17
Posts: 821
Date: 28-12-2020 01:15
Private
National star



TrashyTrash wrote:
Angelica wrote:
Angelica wrote:
TrashyTrash wrote:

Wait you can actually buy them in DK???
yea lmao!
they are marketed as being kims here 

X
What thheee, I've never seen them tbh 
(Are u from Sjælland aka the devils island??)
17
Posts: 821
Date: 28-12-2020 01:16
Private
Popstar



ouch wrote:
TrashyTrash wrote:
kruspersille wrote:
ouch wrote:
Regular brown sauce is it not
i thought brun saus was made w flour, butter, and kraft
Butter????? 
You only use flower to thicken the sauce but tbh how and what you call brun sovs really depends on where you're from, like in some parts of Denmark they use potatoe water instead of (heavy) milk 
U brown butter and flour together to make jevning and then u add the stock, like u would any soup/sauce
16
Posts: 95184
Date: 28-12-2020 01:17
Private
World famous



Rotte wrote:
TrashyTrash wrote:
Angelica wrote:
Angelica wrote:
yea lmao!
they are marketed as being kims here 

X
What thheee, I've never seen them tbh 
(Are u from Sjælland aka the devils island??)
Yes, im from denmark.. Heh 
21
Posts: 70305
Date: 28-12-2020 01:18
Private
National star



TrashyTrash wrote:
ouch wrote:
TrashyTrash wrote:
kruspersille wrote:
i thought brun saus was made w flour, butter, and kraft
Butter????? 
You only use flower to thicken the sauce but tbh how and what you call brun sovs really depends on where you're from, like in some parts of Denmark they use potatoe water instead of (heavy) milk 
U brown butter and flour together to make jevning and then u add the stock, like u would any soup/sauce
Never heard of anybody making jævning with butter before but I guess I learn something new every day  
17
Posts: 821
Date: 28-12-2020 01:22
Private
Popstar



ouch wrote:
TrashyTrash wrote:
ouch wrote:
TrashyTrash wrote:
Butter????? 
You only use flower to thicken the sauce but tbh how and what you call brun sovs really depends on where you're from, like in some parts of Denmark they use potatoe water instead of (heavy) milk 
U brown butter and flour together to make jevning and then u add the stock, like u would any soup/sauce
Never heard of anybody making jævning with butter before but I guess I learn something new every day  
Its the usual way to do it if u use flour isn't it? Its pretty much the base for any soup idk. How else would u manage to mix out the flour without it turning lumpy
16
Posts: 95184
Date: 28-12-2020 01:23
Private
National star



TrashyTrash wrote:
Angelica wrote:
TrashyTrash wrote:
Angelica wrote:
they are marketed as being kims here 

X
What thheee, I've never seen them tbh 
(Are u from Sjælland aka the devils island??)
Yes, im from denmark.. Heh 
It's just that it sometimes takes certain products to get to Jutland (like it took some time for the vegan ris ala mande to come to Jutland) T T 
17
Posts: 821
Date: 28-12-2020 01:23
Private
Youtube star



kruspersille wrote:
after having just had a little snoop in the fridge i cannot stress enough how much im looking forward to stores opening up again!!!!!!!!!!!!! not only have i eaten christmas leftovers for three days now, but the only pålegg we have is......ribberull and syte....... come onnnnnnn 
14
Posts: 55204
Date: 28-12-2020 01:25
Private
National star



TrashyTrash wrote:
ouch wrote:
TrashyTrash wrote:
ouch wrote:
U brown butter and flour together to make jevning and then u add the stock, like u would any soup/sauce
Never heard of anybody making jævning with butter before but I guess I learn something new every day  
Its the usual way to do it if u use flour isn't it? Its pretty much the base for any soup idk. How else would u manage to mix out the flour without it turning lumpy
Most people use heavy milk/sød mælk (3,5%) to kind of whisk the flour out and the whisk it into the sauce c:
But u can also do it with the broth itself and potatoe water 
17
Posts: 821
Date: 28-12-2020 01:25
Private
Popstar



ouch wrote:
TrashyTrash wrote:
ouch wrote:
TrashyTrash wrote:
Never heard of anybody making jævning with butter before but I guess I learn something new every day  
Its the usual way to do it if u use flour isn't it? Its pretty much the base for any soup idk. How else would u manage to mix out the flour without it turning lumpy
Most people use heavy milk/sød mælk (3,5%) to kind of whisk the flour out and the whisk it into the sauce c:
But u can also do it with the broth itself and potatoe water 
Weird, I would do it that way if I was using potato starch but not flour
https://www.allrecipes.com/article/how-to-make-roux/
16
Posts: 95184
Date: 28-12-2020 01:27
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