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  • This video is brought to you by Squarespace from website and online store, tomb acting tours and analitico.

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  • But for now, meatballs.

  • Sally, this is Alex will come back to the meatball madness.

  • Today I am in Sweden.

  • I am in stuck on and I'm here obviously to learn everything there is to learn about Swedish meatballs.

  • Right.

  • So this this is the place where we were going.

  • To what?

  • What a place.

  • Hey, how are you?

  • I'm good.

  • Nice to meet you with.

  • I'm Nicholas the extent I'm a chef and restaurateur here in Stockholm and we're in the very middle of Stockholm.

  • In my restaurant, we were completely with all style Nordic cooking way Have the plumb Bob do here way with things like this.

  • This is from my man.

  • This is a cost.

  • Are so that from the 1800 fifty's a book smoker here.

  • So completely fire.

  • Based on we use almost only birch honey bunch made with birds with different favoring.

  • So just current blackout.

  • You see, this is uh no, I was just being fancy.

  • This'll impact flavor.

  • Thank God you started working with these techniques and learning about it.

  • Then there's so much to learn.

  • And I'm only 40 years old and I only have 40 more years, maybe 50 years to do this.

  • And that stresses me.

  • Wanted the cooking to be very wrist EQ and very old style.

  • But then I wanted the experience in the dining room to be more contemporary and more restaurant.

  • Where do you want me?

  • This may be sitting right there.

  • So if we can enjoy the last remaining of light in here, it's gonna be more vitamin D.

  • Yes, you have, like Volvo Abba meet both.

  • Mostly, this thing.

  • There is a lot of historians say it was called the 12th.

  • Every conqueror King went turkey and brought with him the rest.

  • Yeah, I mean, it's very debated with the historians, which King actually boarded to speculating.

  • But in the recipe from from Turkey and then I'm guessing, like adopts it becomes it becomes Swedish people are very conservative.

  • When it comes to me and say nothing.

  • You play around the subject.

  • Yes, very touchy.

  • Ever be very bad to have me in the kitchen on the subject.

  • It's a little bit like the Italians are towards tortellini.

  • It's very bad.

  • Yeah, lingonberries always always, always serve linguine brides with people's.

  • What are lingonberry prove is yes, I know there is, Yes, so they grow in the forest like rember the meatball might be rich, creamy, and then you need a bit of Ah, I'm starving.

  • Let's make yeah, good kitchen.

  • I remain amazing.

  • I've got everything set up for radio that's really two times beef, one time pork, one time deal cream and bread crumbs set for an hour.

  • One night cooked onion, at least to make shows with Yes, Oh, in Sweden.

  • If you add a lot off close, it's more Christmas style.

  • Old Spice is common to use, not make.

  • It's also very common.

  • You always grind that's best, always wooden spoon, and it's really important.

  • I'll show you later, so I'm not gonna ask any pushing now like that later.

  • It's a cliffhanger.

  • Gentle old, no mark.

  • Quicker like a machine.

  • I'm guessing people do this with, like a stand mixer know makes it so you really do Feli.

  • Yeah, difficult to cook meatballs for Swedish people because no matter how you do them gonna be wrong like my mother's recipe of my grandmother's recipe.

  • Or so that's the big difference between any other meatballs and the Swedish meatballs.

  • It's more like a I like you, but it definitely different, more different than an Italian middle they usually mix.

  • But not that extends way of getting that we're getting wrap it around a little bit.

  • I can feel the texture.

  • Yeah, I feel much more like a potato and then, yeah, classic, meet your mixture that I'm used to this size.

  • Let's decide.

  • It's gonna It's gonna shrink a little bit.

  • Yeah, okay, that's a nice way to shape the meatballs because usually at my place, the way I would do this, I would shape them like this.

  • But in one hand, it is just like it's great Swedish, too.

  • So that's a very important point.

  • Thank you so much for So how do you pronounce this?

  • I say, Could you do shut shit bulla taxation without somebody?

  • Nobody's gonna know what I'm talking about.

  • These out of doors we have made.

  • I mean, I did most of the job as you probably so the most intriguing once, but it before they come from a little irregular.

  • Because, of course, meat bolts is the most prefabricated thing in Swedish cooking.

  • I mean, I mean, most households in Sweden today don't make their own meat boats by the process.

  • Machine made in their perfect shape experience.

  • But if they little this shape a little irregular.

  • Yeah, exactly.

  • You get my point?

  • I did that on purpose here.

  • Stone Age Inducted.

  • Get So what about the heat?

  • Yeah, you go mean high.

  • Be pretty hard to control the hate with fire.

  • You have to listen.

  • Smell.

  • You have to be human.

  • They don't have to be perfectly around.

  • Actually.

  • Swedish meatball, I say a side.

  • You have a saint?

  • Yeah.

  • Oh, wow.

  • You're just finishing them with better.

  • Everything tastes better with a touch of but way down here, get some forks and nights.

  • Maybe some beer.

  • Oh, yeah, yeah, yeah, yeah.

  • This man knows knows me already being a few meatballs.

  • That's nice.

  • So you want to put the lingonberry something?

  • Yes.

  • Cucumber.

  • Gravest source.

  • No, it's funny because when you cook them, I thought they were amazing.

  • Then you try them in butter.

  • I thought they were even more amazing.

  • than then you added all this gravy and then a beer would never end.

  • They look amazing.

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  • Thanks squarespace for sponsoring this video, but is there any specific way to eat them?

  • Try them first us that hard.

  • So yeah, that's super suffer.

  • I'm just gonna go like this.

  • Almost sweet, not sweet, but just just the onions.

  • Yeah.

  • Yeah, the camera Arizonians were still away with lingonberries.

  • Every time I'm having a bite, I'm having a different emotion.

  • Thank you so much for these.

  • Yeah, nice having you in the house.

  • You just added a bit of gravy on top.

  • It's just a cream gravy.

  • So when you fried the meatballs, but you're almost done, you just add a little bit of cream.

  • And so you're getting older juices or the caramelized Everything that isn't a point to this is how it's supposed to be.

  • Meeting.

  • Yeah.

  • Eat it, Carragher Lights.

  • Okay, it's lunch.

  • So?

  • So it's so it's people's food.

  • Yeah, I was expecting this to be tasty and caramelized, sweet and salty and savory, but this I did not expect.

  • It may be because of the lingonberries.

  • Very acidic.

  • Adapts just just a little bit on this.

  • Yeah, they really do strain.

  • And that's amazing, because that worked so well with the sweetness of the meatball.

  • Yeah.

  • What about the cucumber?

  • What are these?

  • Okay, so they just then sliced cucumber with some.

  • It's Sweden vinegar.

  • Very strong vinegar.

  • That's so good.

  • Oh, wow.

  • I figure this way to parents of me calls I'm gonna keep on it.

  • It's good.

  • Wow.

  • Thank you so much.

  • Thank you.

  • It was amazing.

  • It was a pleasure having you in the kitchen.

  • I learned so much, I think.

  • And yet there are some specifics that really make them what they're they're Make them Swedish.

  • Right.

  • Make them Swedish.

  • Thank you so much.

  • Follow this, man.

  • Take care, Alex.

  • Thank you so much.

  • Thank you.

  • Yeah.

  • Those Swedish goes where?

  • What about to say good?

  • It's not good.

  • It's finger licking.

  • Good.

  • Amazing experience that I had is not any related to food.

  • It's also related to the fact that together with Nicholas beautifully cooked together there was a fire lights.

  • I felt welcome.

  • This place at the end of the day, you get that amazing tasting experience, technique, takeaway.

  • Here's what I've got.

  • First of all, if they soak bread crumbs not in me, but in cream boards were spicing up in the sense of being such a slightly Christmas a vibe.

  • Then there is something that important lingonberry on the side, plus the pickled cucumber, their fat off.

  • This you don't eat meat balls on their own.

  • You need to have that balance basically because without them the whole dish.

  • It would just be self and caramelized and rich.

  • And you need something to wake you up now.

  • Obviously, I would love to go back to Paris right now and cook some Swedish meatballs, but I feel like there's a problem.

  • There's always a problem with him in the recipe from Turkey from Turkey.

  • I didn't like you.

  • I stayed.

  • It was a deer.

  • But I didn't see much effort I was at.

  • I'm now in Turkey.

  • This is a sim it and some child.

  • I'm here.

  • You understand?

  • Everything there is to understand about.

  • That's basically it.

  • I'm gonna pick a cabin a few moments, head to the city of Istanbul in Turkey, have after once, twice, maybe three times, maybe more.

  • OK, so we'll catch up in the next four months.

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瑞典肉丸:我沒想到的祕密...... (Swedish Meatballs : The Secret I Did NOT Expect...)

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    林宜悉 發佈於 2021 年 01 月 14 日
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