Anyone Have the, "IKEA Real Swedish Food Book?"

Discussion in 'Et Cetera, Et Cetera' started by jason_els, Dec 7, 2009.

  1. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    I saw this online at the Ikea web site and wondering if it's any good. I've learned that it uses metric measurements instead of American (UGH!) but I'm willing to brave metric if the recipes are worth it!

    I have just one Scandinavian cookbook and want to get more. I love Scandinavian food and enjoy eating it when I can get/find it. I'm trying hard to eat one meal a day and figure if I cook it myself I might be more inclined to do so.
     
  2. ManlyBanisters

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    I thumbed through the French language version of it week before last in the store. It looks great but I didn't buy it. (I was on a 'presents only' rule that day.)

    I'm forever using US recipes I get online, I just fire up a converter website - I'm getting to the stage where I don't need the converter for certain quantities because I remember them... which is handy as it helps me calculate on the fly with that as a starting point.

    The other thing you can do that I do is just phone Hick while you're cooking - he works in metric and imperial :smile:
     
  3. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    Not all American measurements match imperial measurements! ha HA! How's that for making an even more complex mess of things? Why on earth the rest of the world doesn't use American system I'll never know. Metric is impossible and horribly dull.
     
  4. ManlyBanisters

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    Now, now - we've had this conversation before. And we both know [I'm] right and [you're] wrong :yup::wink:

    Luckily the good fairies of the internet are able to provide many, many pages of conversion tools - some of these are even aware that the US system and the Imperial system differ :eek::eek::smile:

    Online Conversion - Cooking Conversions
    Cooking Measurement Equivalents &mdash; Infoplease.com
    Cooking conversion online.

    To name but three.
     
  5. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    The first one seems to be the most useful as it has deciliters (whatever those are) and I've seen it in some metric-based recipes. Thanks!
     
  6. DaveyR

    DaveyR Retired Moderator
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    You seriously think that working in 16's 14's quarts gallons bushels pecks (yeah you know that last two you're as old as me :tongue: ) is more straight forward than everything being in multiples of 10? :confused::tongue:
     
  7. ManlyBanisters

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    Linkage - to save J some typing.
     
  8. luka82

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    Oh Jason, and how do you think I feel when I see your American system???!!!
    I just love when u guys say A CUP in your recipe, damn, that makes me so happy:):):)
    Oh, and Jas, dick sizes in inches sound so small compared to cm:):):):)
     
  9. B_stanmarsh14

    B_stanmarsh14 New Member

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    Yep, got a copy right here, and all measurements (Certainly for the UK version), are all metric.

    Mind you, nothing stopping you, using some conversion tools via google.

    Also, right at the start, there is a small conversion table.

    If you give me some time, I could scan it for you.
     
    #9 B_stanmarsh14, Dec 7, 2009
    Last edited: Dec 7, 2009
  10. nickepicke

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    Wow, never heard of such a thing as a scandinavian cook-book. Being swedish, I can't think of enough scandinavian specialities to fill even a chapter of a book :p

    I'm curious, what are some of the foods in the IKEA book that are swedish?
     
  11. B_Hickboy

    B_Hickboy New Member

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    Very little in cooking has to be done with arch-precision. With most ingredients, getting within 20% either way is usually good enough. Baking is a different story. I keep the conversions for smaller quantities like teaspoons and tablespoons in my head, and if I'm having trouble converting something in the cups - to - litres range I refer to my old reliable Pyrex measuring cup, which is marking in English on one side and metric on tother. I rarely measure anything, anyway. I pour by time (or number of glugs) and use the palm of my hand to measure salt and spices. I'm a regular Ironic Chef.
     
  12. DaveyR

    DaveyR Retired Moderator
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    I'm totally with you on this one Hick. I tend to measure by judgement and instinct. The cooking scales just sit gathering dust.
     
  13. ManlyBanisters

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    What are these cooking scales you speak of? :biggrin1:

    I go by the quantities in the packaging - If I need 200g of flour that's just under a 1/4 of a bag, 400ml of milk is nearly half the litre brick, etc..

    Piece o' cake... Hmm, don't mind if I do!! :smile:
     
  14. vince

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    Come on Jason.. broaden your horizons. Live a little. Take a walk on the metric side! :wink: Get one of those bi-lingual, measuring containers (can't call them cups) and get busy in the kitchen. It's worth a trip up to Ontario just to pick one up.

    Anyhow I'm a non-measuring kind of a cook. (except for cakes). I don't even have a measuring cup here in this Turkish kitchen.

    I use to enjoy going to IKEA and having meatballs with mashed potatoes and Lingonberry mousse. If you learn to make lingonberry mousse I'll move in with you.
     
  15. nudeyorker

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    I have American and European cook books, You can simplify your life greatly by printing the conversion chart and reference it and/or buy measuring cups and spoons that have both measurements on them.
    BTW I'll look at the book I have not seen it.
     
  16. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    You kidding? I have one book (this one) devoted to Scandinavian savory dishes and there's a companion book filled with bakery and confection which I don't yet own. Some recipes in the book are:

    Glogg (Yaaay!)
    Krumkake
    Jansson's Temptation
    Swedish Meatballs (of course)
    Juleskinka
    Pickled beet salad
    Artsoppa (different from ours)
    Kraftskiva

    and that's just off the top of my head!

    I like to make French pastry so temperatures and measurements are very important. If you don't get ratios exactly right everything falls apart. I have a baking thermometer and a candy thermometer and I consider them indispensable for cooking non-Asian dishes.

    We have a great show here, New Scandinavian Cooking, produced by a Scandinavian export group which focuses on Scandinavian cooking. They have an excellent recipe archive filled with all kinds of great dishes and produce DVDs of the show to demonstrate how to cook everything. They focus on simple dishes but sometimes throw in a long and difficult one (like Juleskinka) for color.
     
  17. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    Is your mind always in the gutter? Hmm... I'm suspicious!

    Inches might seem small to you, but centimeters sound tiny to us. Inches are so much more bigger sounding.

    Thank you very much Stan! No need to do that. The book doesn't cost much and I can put it on my Christmas list. I like Nudeyorker's idea of a printed conversion chart I can just tape somewhere in the kitchen if I need it.

    Not into molecular gastronomy then?

    Quebec is closer but then I do have people to see in good old Ottawa sooo there is that excuse.

    I love lingonberries and you can get lingonberry jam at Ikea. I've also got a source for cloudberries as well sooo you better start packing. Lingonberry anything is worth the effort. Ever make krumkake cookies (with a hint of cardamom) and then roll them on a spindle to make a cone and then fill it with cream fraiche with the berries mixed in? It's amazing. Makes a fun dessert and kids love it.
     
  18. luka82

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    Yes :frown1:
     
  19. cock23

    cock23 New Member

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    My mum makes Lingonberry sauce at home-do you want me to steal her recipe and message it to you? Her version isn't as sweet though, but if you add more sugar than she does when you make it yours will also be sweet like the one at IKEA.
     
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