International Food Tools – Denmark

Video Transcription

Jackie Keller: Welcome to Food Exposed in our international cooking
series. You know, I love to travel. I’ve been lucky enough to visit
every continent multiple times, and I’ve lived and studied abroad
including a short tenure at Le Cordon Bleu in Paris, France. One thing
I always do when I travel is visit local markets and shops, and I’m
always surprised to find some interesting food tool, something unique,
something different to try out.

Well, in Danish cuisine there’s many similarities to other damp and cool
European continents, Northern European countries I should say. Danish
food does have some distinct characteristics including a heavy
reliance on butter, cheese, potatoes, pork, bread, pastries, and all
kinds of things. The Danes love to eat, and modern Danish cuisine has
undergone many changes in recent years due to a heavy influence by
France, Spain, and Italy. Lightening up traditional dishes is more
common among the younger generation, but family meals are generally
pretty hearty, and the breakfast is a pretty hearty meal as well.

Joining me today on Food Exposed is Inga Rush [SP],a Munich born citizen of
the world. Inga has spent the past 34 years living in six different
countries with her great husband and her two fabulous sons. A simple
Danish breakfast might be eggs, right?

Inga: Right.

Jackie Keller: And Danish butter, what else?

Inga: What else? Ham, roast beef, marinated herrings.

Jackie Keller: Wonderful, first thing in the morning, marinated?

Inga: First thing, yes. It actually tastes quite good.

Jackie Keller: Does it?

Inga: Yes.

Jackie Keller: Well, how about we just do an egg dish?

Inga: Okay.

Jackie Keller: Alright, so I know Danish butter is worlds renowned as
are Danish cheeses, but today we’re going to go healthy, so no butter.
Instead, we’ll use a healthy margarine. Inga, why don’t you get ready
and we’ll some of this in our skillet?

Inga: Okay.

Jackie Keller: Shall we? Is that probably more than we need?

Inga: Probably.

Jackie Keller: Probably, huh?

Inga: That’s okay.

Jackie Keller: Alright, and I’ll crack an egg. Okay. Now would you leave
that butter in there or you would take it out?

Inga: I would take it out because it’s enough for . . .

Jackie Keller: So we can put it there.

Inga: Yes, right.

Jackie Keller: And seasoning, what kind of seasoning would you
traditionally use?

Inga: Traditional salt and pepper.

Jackie Keller: Salt and pepper, alright.

Inga: They’re pretty straightforward without a lot of chi chi.

Jackie Keller: Okay and there it is. That’s probably a lot. Well, so
what? Here you go; a pinch of salt?

Inga: Yes, thank you. What service.

Jackie Keller: Okay, so now to our food tool, right? Our little handy
grater, this Eva grater which goes back a long ways, here you go.

Inga: Thank you.

Jackie Keller: I have some Danish cheese, of course, Danish Havarti
cheese. Show us how it works.

Inga: Okay.

Jackie Keller: Right over the top, wow. You get that egg done. Perfect.

Inga: This is pretty much it.

Jackie Keller: Then I noticed that the Danes also love their pork,
right?

Inga: Pork, yes, pork and bacon.

Jackie Keller: Pork is a big one. Do they have this all natural kind of
no sulfites, no additives, no preservatives?

Inga: Now they have it as well, yes.

Jackie Keller: Would you typically have that with a Danish breakfast egg
like this?

Inga: Yes.

Jackie Keller: Yes? Well it’s just about cooked. Let’s turn it over,
maybe not. I should have left the butter in, right?

Inga: Shall we put it back?

Jackie Keller: Alright, it’s going to be a sunny side up egg, I think.

Inga: Easy over.

Jackie Keller: Easy over? Okay, go easy over the egg.

Inga: I like it easy over.

Jackie Keller: I’ll add some bacon there to it.

Inga: They always have it easy over.

Jackie Keller: Do they? I think it’s scrambled to tell you the truth.
Well, the cheese is the thing, right?

Inga: The cheese it the thing.

Jackie Keller: Egge ke?

Inga: Kage, cake, kage.

Jackie Keller: Okay, alright, alright, shall we taste it?

Inga: Yes.

Jackie Keller: Alright aeg kage, here it is. It’s kind of a loose egg.

Inga: Where’s this pause thing? Clear, pause.

Jackie Keller: There you go. Alright.

Inga: Me again?

Jackie Keller: You again.

Inga: Would you like to try?

Jackie Keller: Okay, I’ll try. I like eggs.

Inga: Me too.

Jackie Keller: I love Havarti cheese.

Inga: Yes.

Jackie Keller: Delicious, thank you so much for joining me today.

Inga: You’re very welcome, my pleasure.

Jackie Keller: If you want this recipe or any other recipes in our
international cooking series visit me at empowerme.tv and check out
the Food Exposed page. I hope you’ll tune in for another segment of
our international cooking series where we explore what’s on your
plate. For more Food Exposed check me out on empowerme.tv, and until
next week remember make food your best friend and exercise your
companion for life.