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Christmas!

Hello guys!

So Christmas is RIGHT around the corner and we all know what that means! Woohoo new toys!!!

Here's what I propose, everyone share their 2012 Holiday experience here and celebrate that we didn't all die on Friday!

Hope everyone has a Very Merry Christmas!:banana:

Thanks
Brian
 

njswede

150cc
Some Scandinavian Christmas specialties in the NJSwede household:

2012-12-24 15.45.27.jpg
 
Merry Christmas! I can't wait until my son is old enough, I will be getting him RC planes for Christmas for sure. He is only 3 now. Not too much money left for me for Christmas after 4 kids and a wife ;)
 

njswede

150cc
Pontus, those specialties look very interesting....what are they? :) I would love to know more about them.

Also, Merry Christmas to all our 3DRCF friends...may God bless you all.

OK, bottom left we have a "gravlax" which is a simple cured salmon. Easiest thing in the world to make: Mix 3 tablespoons of kosher salt, 3 tablespoons of sugar and about 1/2-1 tablespoon of freshly ground pepper. Cover the salmon with the mixture. Make sure all is covered. Chop dill and cover the fish completely in dill. Sprinkle over a couple of tablespoons of vodka. Wrap in plastic, put a weight on it and refrigerate for 24-48 hours. Remove dill and spices. Serve.

Above that is a Jansson's Frestelse (Jansson's Temptation). This is a potato, onion and cream dish spiked with some anchovies. The reason I made two is that American palates don't always appreciate the anchovies, so I made one without it.

Then we have some traditional Swedish meatballs. My moms secret recipe. I convinced her to give it to me a couple of weeks before she passed away. Out of this world.

Next to them in the pan are some ribs brushed in honey and slow cooked. Considered a Swedish recipe, although I'd say it's not far from the honey-glazed ribs you can get here in the US.

I didn't make the pickled herring and honey-glazed ham this year, since nobody eats them. The herring is an acquired taste, but the ham is awesome. It just takes about a day to cook it...
 
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