Swedish stuff again
Looks like I'm not getting a 'Semla' today...
Maybe I have to cook some for the weekend!
YYUUUMMMM!
See you's later, I'm going for a run, meanwhile, you can start eating all you delicious stuff back home.
In Sweden, we have a day called 'Fettisdagen' translated that would be 'Fat tuesday' which can be compared with 'Shrove day' or the 'Pancake day' in other countries. In Sweden, we are very good at celebrating all those little stuff, we have a 'Cinnamon bun day' as well, and I'm pretty sure we have a 'Pancake day' and heaps of other funny days, but they are the big ones. Today is the biggest day for all the bakeries, they start making 'Semlor' (plural for 'Semla') as early as in the middle/end of January! People often buy these delicious buns more than on the actual day, and it's a time of the year we're all looking forward to.
Every year, all the bakeries go in to a competition of what bun is the best and the result is posted in the newspaper. There are four things you look at:
- The look of it
- The bun, if it's dry, enough cardamum or just if it's a good bun
- The cream, is it sugary/too sweet, flavourless or wipped to much
- The marsipan, flavour, texture
So, what is this little creamy bun?
It's simply three things, a bun flavoured with cardamum, runny marsipan and cream. To put the bun together you basically cut the top of, save it for later, dig some of the bready stuff out from the bun, place the marsipan in the hole, cream on top, then the lid and sift some icing sugar on the lid.
Now you all know about the Swedish 'Semeldagen' or 'Fettisdagen'!!
Bartenderutbildning
About 3 months ago I decided to do a bartender course. I have been on one side of the bar, but I'd like to try both sides really. After much thought and research I decided to apply to a 4 week education located here in Sweden. For me it was obvious that a bartender course in Sweden would be more serious than one in for example Magaluf, Spain or Rhodes, Greece. (Apparently that's what employers think as well).
The school I choose is called "Sveriges Restaurang & Barutbildning".
So far I really like the school. My teachers knows' what they're talking about and they have plenty of experiense.
In 4 weeks, I get to learn a lot about the liquors, base, flavour.
How do I know when to shake, stir or build a drink, what glass to use, what garnish to use regarding to the soft drink. How to freepour and bounce. How do you produce beer, wine, liquor. I can't mention it all because there are so many things you need to know before you can feel completely safe and certain about what you're doing behind the bar.
This is only my first week (of four), but I feel like I'm glued to this book. If you don't like to or know you won't study hard, I don't recomend this school. The teachers will require you to study and they will make you raise your goal. We'll see if I reach mine! I'll tell you in 4 weeks! Until then I will keep you updated about what we're doing and how's it going.
Here's a shooter (in a liqueur glass) for you to try. I don't know if actually exist so I call it Mini Orgasm, because it's similar to Orgasm.
Mini Orgasm
1 part Amaretto (almond liqueur)
1 part Irish cream
Shake well with ice, strain the ice and pour in to shooter glass.
My halloween weekend