viking shoes tutorial

[Jordan]

Don't forget the lefsa, and Klug. Probably why my blood pressure is high, all those potato dumplings and salt pork broth. My family calls it cumlah, even had a song to the tune of the koolaid commercial. Pretty silly but brings back good family memories.

[hiloboy]

Don't forget the lefsa, and Klug. Probably why my blood pressure is high, all those potato dumplings and salt pork broth. My family calls it cumlah, even had a song to the tune of the koolaid commercial. Pretty silly but brings back good family memories.

How that brings back lots of memories. meatballs, Lutefisk, lefsa, and klug with lots of butter on it. do you have a recipe for klug been trying for years to get one. don't live any where near this kind of food any more. and my mom took it with her when she died.. fryed sliced klug leftovers for breakfast my mouth is watering..

Edited September 19, 2008 by hiloboy

[fishguy]

Klug? Had lefsa but not Klug. Interesting how they resemble a drawstring bag. Modern Ghillies imitate the look of the uppers but with a modern sole.

[Jordan]

Equal parts peeled and finely grated potatoes (russets) and white flour, lots and lots of mixing with a big wooden spoon ( a food processor can be used but the texture is just not right in my opinion) salt and pepper to taste, boiled in a water and salt pork broth (that has been bubbling for quite awhile) for about an hour or when they kinda float they are pretty much done. I usually make 5 lbs at a time. Watch out for boil over, happens at least once each time I make it. I had to rely on the recipe as passed down from an aunt, as my grandmother passed before I could get it directly from her. Serve hot with the salt pork and a mug of dipping broth. Mmmmm absolute early morning heaven, sliced and fried in butter with over easy eggs and bacon. Funny story.... It has been used as a kind of right of passage or welcome to the family as a perspective soul mate meter by myself and my siblings over the years. worked pretty good for me, 1st one hated it only lasted a year, second one loved it and has been 26 years and still going strong. Same for my brother and sister. LOL

[BradB]

Equal parts peeled and finely grated potatoes (russets) and white flour, lots and lots of mixing with a big wooden spoon ( a food processor can be used but the texture is just not right in my opinion) salt and pepper to taste, boiled in a water and salt pork broth (that has been bubbling for quite awhile) for about an hour or when they kinda float they are pretty much done. I usually make 5 lbs at a time. Watch out for boil over, happens at least once each time I make it. I had to rely on the recipe as passed down from an aunt, as my grandmother passed before I could get it directly from her. Serve hot with the salt pork and a mug of dipping broth. Mmmmm absolute early morning heaven, sliced and fried in butter with over easy eggs and bacon. Funny story.... It has been used as a kind of right of passage or welcome to the family as a perspective soul mate meter by myself and my siblings over the years. worked pretty good for me, 1st one hated it only lasted a year, second one loved it and has been 26 years and still going strong. Same for my brother and sister. LOL

Are these just basically potato pancakes? Is klug the correct spelling, cant find reference to them anywhere.

[Jordan]

My family calls it cumlah, klug is a name a friends family called it, they actually stuffed long cheesecloth tubes with the mix then boiled it. It is essentially heavy potato and flour dumplings about fist size, cooked in salt pork broth. I was told it originated with the Norse fishermen as it would not spoil when packed in barrels and salted down. There is a site I found but can not remember the name (it was a couple of years ago), that was related to Norwiegen cooking, and geneology, there was a section on recipes passed down through the years in immigrant families in the U.S. Try search for Klubb or Kumle with an umlout over the e apparently a northern specialty for the holidays.

Edited September 23, 2008 by Jordan

[fishguy]

Hmm, wonder what the Norwegians ate before they brought potatoes back from the new world (rocks and cheese?) I am also of Scandahoovian extraction, but my Grandmother was not a big cook so about all that came down was lefsa. Don't know about this klug stuff, though it sounds strangley attractive. I place lutefisk firmly in "my ancestors moved here so they wouldn't have to eat stuff like that anymore" category.

Here's another simple norse type shoe pattern and instruction:

http://members.ozemail.com.au/~chrisandpet...nstruction.html

a bit trickier to make come out right though.

[BradB]

My family calls it cumlah, klug is a name a friends family called it, they actually stuffed long cheesecloth tubes with the mix then boiled it. It is essentially heavy potato and flour dumplings about fist size, cooked in salt pork broth. I was told it originated with the Norse fishermen as it would not spoil when packed in barrels and salted down. There is a site I found but can not remember the name (it was a couple of years ago), that was related to Norwiegen cooking, and geneology, there was a section on recipes passed down through the years in immigrant families in the U.S. Try search for Klubb or Kumle with an umlout over the e apparently a northern specialty for the holidays.

thanks Jordan!

[Jordan]

Yumpin yiminy, another scandahoovian, yahh shure, ever been to minni sota funny how we americans can come up with these terms of endearment for our heratidge.Sorry for the hijak of the tread sometimes I get carried away.

Edited September 23, 2008 by Jordan

[BradB]

Yumpin yiminy, another scandahoovian, yahh shure, ever been to minni sota funny how we americans can come up with these terms of endearment for our heratidge.Sorry for the hijak of the tread sometimes I get carried away.

god dag!!

My dad is from Sherburn, minni sota, you can add me as another scandahoovian!! Grandpa hardly spoke english, sadly I only saw him twice in my life.... :-(