I would love to. Where I live I can usually only get it fresh if I buy it on the hoof. I seriously considered doing this for this project, but I didn't really want to spend that kind of money so I didn't put my order in. I can get cuts frozen though, and I did get some offal for an upcoming dish.

Tonight: Cameroon



The last of the west African countries, this is the first national dish we cooked that incorporated all of the colors of the flag.

We made Suya.



Last night we made a rub with thyme, curry, chopped hot peppers, black pepper, coriander, cayenne pepper, basil, and salt. We used the rub to season the sirloin tip steaks and refrigerated overnight.



First, we sliced the steaks, rubbed with spices, and browned in a pan.



I then sauteed some sliced onions.



When browned, I removed the steak and sauteed chopped green, red, and yellow bell peppers. I returned the meat.





Finished Product served on a bed of white rice:



Results: Spicy! And good! I liked the color of this dish. The recipe called for sirloin tip but I'd use flank steak if I made this again.

Believe it or not, I can buy fresh pearl onions at my local Walmart supercenter. I've only done so once when cooking Julia's Beef Bourguignon, but the quality was fine.

A faction of locals has managed to keep Walmart out for over a decade and counting. The closest Walmart is 100 miles away. No idea about a supercenter, but it is at least 150 miles away. I've shopped at Walmart supercenters before and I was impressed with the overall produce quality.

I live in the sticks, but even then, I have two Walmarts with grocery stores (supercenters) each about 35 - 40 minutes from home.

I do bitch and moan about their selection, but they're much less expensive than our locals. (I bought 3 red peppers at a local store recently and about fell over when the total was $12.)

Tonight: Denmark



We made frikadeller and Danish potatoes.

Frikadeller:



I mixed the ground pork and flour in a large bowl and mixed. Then I added diced onion, granulated garlic, salt, pepper and mixed well. Next I added eggs and milk, mixed, put the mix into a smaller bowl and put into the freezer to chill the mix and thicken it up a bit.



I melted a stick of butter with equal parts vegetable oil in a frying pan, then rolled meatballs and cooked through.







Danish Potatoes:



I boiled the potatoes until tender, drained and cooled.



I peeled and sliced the potatoes, added chopped green onion tops, chopped parsley, and capers.



I made a dressing of white wine vinegar, caper liquid, Dijon mustard, and whisked in olive oil.



I added the dressing and gently mixed the salad.





Finished product:



Results: That sound you hear is my arteries hardening. This was just as heavy as it looks. I make Swedish meatballs for the holidays every year carrying on a long family tradition, and I was surprised at how different they are from the Danish meatballs given that the two countries are just a bridge and subway apart. I prefer the Swedish variety.

I am not a huge fan of potato salad, but I actually ate these. I wouldn't go out of my way to make this again unless I was assigned potato salad for a potluck, in which case this gets the nod.

love the thread, although the bridge you linked is from japan

this is the bridge between Denmark and Sweden

LOL Google fail. Sweden Denmark bridge tunnel brings up the picture I linked. Guess I shouldn't feel lucky

I'm Danish and I've never in my life had a frikadelle made only with pork. Everyone I know makes them with equal parts pork and veal. It could be regional/family tradition related though. Like every other classic dish everyone's grandma made them in a certain way.

If you're a frikadelle purist you'd grate the onions for a finer texture and the usual shape of the frikadelle would be more roundish. People usually shape them with a spoon to make them sort of oval and then press them a bit to make them flatter.

I think Denmark was a tough one though. Unless you can get really fresh, traditional Danish produce, most often seasonal veggies, you're stuck with pork and potatoes in some form.

Awesome thread by the way, it made me crave my grandma's frikadeller. I'm definitely looking forward to the next installments.

PS: My grandma would roll in her grave if she saw that you added garlic

Yeah, I can't normally get fresh cut veal. I'd definitely have used it if I had it. The garlic was only 1/2 tsp. so it was hardly noticeable at all. I hope your Grandma can rest easily

As for the shape, the recipe called for shaping the meatballs with a spoon and I did the first couple that way but got lazy and started rolling and dropping them. One of the hazards of cooking dinner after 8pm when hungry I suppose.

Classic danish food is disgusting nutrionwise, but can taste ok.

Crash....I had ignored this thread for some reason......and now I see its epic greatness......good work my friend....good work.

Feel free to mail leftovers to the east coast.

Great thread, thanks for doing this.

I'm Danish, and was looking forward to seeing what you would do for my country. You did pick the national dish, so that was a great choice. I think you kind of killed the meatballs, by overdoing it with the butter/oil combo.

Other than that, great job, I thought it looked pretty damn tasty to me

It is true our cuisine is somewhat unhealthy and old fashioned. But we did just scoop up best restautant in the world, with "Noma" in Copenhagen

http://www.telegraph.co.uk/foodanddr...the-world.html

That is one long ass bridge! And it goes down into a tunnel, damn.