exaggerated portion
This post is inspired by Laura Stadler-Jensen's "What's New in Denmark" piece. She mentions the fact that Danes can't wait to start eating ice cream. As soon as the season approaches everyone gets a cone. I used to work in Fields and I'd watch people go back and forth with overflowing cones of white, brown, pink and goo.
When I go for a bagel in Denmark (none where I live) I get a thin smear on one side. I have to request 2 generous smears, both sides. Otherwise they carefully put as little cream cheese as humanly possible on one side hoping that the creme fraiche makes up for the dryness. But I'm a New Yorker and like my bagels generously smeared on both sides with lox and red onion. That's me. They approach the neatly sliced bagel with the precision of a sushi chef who barely touches the block on which he/she is slicing fish. The spreading knife barely touches the bagel side. It's almost like magic how the translucent white layer of cream cheese just appears onto the bread.
So little cream cheese and so much ice cream. I get a huge, generous portion of pale, not so impressive ice cream for 16-19 dkk. YET! When I order a milkshake it's usually awful because they don't use ice cream in many places that actually offer milk shakes. They use flavored syrup. Why? Because they say that ICE CREAM IS TOO COSTLY!!!! I think they just don't have enough with all the people eating it out of cones. Or maybe just too little demand for ice cream for a milk shake in a place that doesn't sell ice cream for just ice cream's sake!
I scream YOU scream WE ALL scream for better ice cream. And more...just a little more cream cheese for those of us who do not like a chef's salad between our bagels with tons of creamy dressing. My friend Michelle described Danish "soft ice" as tasting like cool whip. I have to agree somewhat, although I think I've tasted better. Not sure how as the Danish Ministry of Ice Cream has approved of one brand. Perhaps I'm thinking of the Oekologisk kind, which is not truly organic just as fuld korn does not necessarily translate into whole grain.
Other plates where you'll find heaping generosity are burger platters and brunch plates in Copenhagen. Careful with the brunch plates. Too much mixing of foods might cause some extraordinary bowel movements. Yogurt, pancakes, eggs, cheeses, breads, bacon, chorizo, cheesecake all on one large plate. Can you say putrification? Oy! I know I better be near a toilet for at least one hour after consumption.
I hate to close on such a yucky note so I'll leave you with this:
Magnolia bakery cupcakes
8 comments:
Yum. You are making my mouth water. Love the comment about the Ministry of Ice Cream. I wouldn't be surprised if it actually existed since 1/3 of the population works for the state. And yes, it is a bit like cool whip now that I think about it. Mmmmm...cool whip. Cheers! Laura
Softice is indescribably lame. Blech! I really can't stand it, it's just so insipid, isn't it?
We have Paradis in Copenhagen, and Hansens Ice, both of which are very nice. I of course miss ice cream in Boston, which is consumed year-round and wish Paradis would remain open in the winter.
lb - there is a ministry for everything I think. Ministry for mismatched socks. Ministry for worn out tooth brushes...
fuzzy - Oh yeah...Paradis is yummy. And Raisimo (sp?)!
I miss New York ice cream parlors, which have faded for the most part. Chain shops of Ben and Jerry's, Hagen Daaz have sprouted a little, but I miss Moondog and Steve's ice cream, the inventors of roll your own flavor, and Papa's Place on 13th and 6th. No more. All gone like Moondog's cone of Guiness ice cream. Shucks!!
I remember a couple of years back they opened a shop reminiscent of Steve's in Østerbro, but the ice cream sucked. Gray chocolate. And the scoops were not generous. Again with the skimpy microscopic scooper, scientifically placing each flavor onto the cold board and rolling it together into the cone. Seems like if it's a newish idea then it's approached with a level of timidity and scarcity. Not like the giant cones that Danes are accustomed to with large marshmallow skum and strawberry syrup on top.
Hi, it's May from Kimanda's blog.
I can see we don't live that close to each other after all.
You have some cool art. I paint and draw as well, so that's something we have in common. :)
It's interesting reading your take on Danish food. Most of Europeans I've talked to find much of the American food too sweet and fatty. I can't judge myself, as I've never been to the U.S. Those BBQs I see on TV look divine, though.
As for ice-cream, to me nothing beats Italian Fior de Latte, bought freshly made in Italy. The supermarket stuff you can find here and there doesn't do it justice. Of course that's gelato and doesn't have cream in it, so I don't know if it counts. :)
Hi May- Thanks! Got any work I can see?
American food. Hmm. I know. I guess what American food is to other countries might be bbq and other fatty things. Southern food, trans fats, etc. I'm from New York so I guess as a lover of Asian food and many varieties of food coming from Europe, especially southern Europe, I'm not the best example of one who has regularly consumed American.
I happen to really like Danish food. I'll complain every so often about certain attempts at other traditions, but there are plenty of examples of wide variety and good taste in Copenhagen.
I absolutely love Thai food - and most other Asian food as well. :)
webpage: www.maylinart.com (doesn't load properly in Firefox, though)
I'm also a member of Epilogue and Tegnebordet if you are familiar with those.
May
I just signed your guest-book. Really nice work! Well done!
And I don't know if you've seen my cooking blog at http://www.improvkitchen.blogspot.com , but I attempt a Thai dish somewhere in those archives. Of course most of the dishes I make are just my take on what I've tasted so don't expect authenticity. Just fun!
Hey, thanks a bunch. My guestbook is usually more quiet than a frozen chicken. :)
I'll definitely be checking out those recipes. I like trying out new foods.
May
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