튜브 음식

공상과학소설 작가들이 미래에 음식을 묘사 할 때, 음식 부족과 오염된 세상을 묘사 한 1973년 영화 Soylent Green  보면된다. Charlton Heston은 우리를 문자 그대로 우리들을 음식부족으로 굷어죽는 인류를 소일런트를 만들어서 구해냈다. Jetsons만화영화에서 보면 자동화된 주방 및 로봇 가정부가 나와서 음식을 만든다.

우리의 첫 우주탐험가들은 달나라와 냉동건조된 아이스크림 소포로 우리 모두가 곧 튜브에서 음식을 먹을 것이라고 예측했었다. 미래에는 요리, 요리사는 필요하지 않다고 했다. 대신에 우리는 단지 저녁식사를 위해 튜브를 짤아서 먹는다.

그런 예측이 나왔을때 미래학자들은 인간이 대부분 편의보다 즐거움을 위해 먹는다는 것을 분명히 잊었던 듯하다. 그러나 사실 미래에는 미래학자들이 예측했듯이 먹는 즐거움보다 더 많은 정보를 얻고 더 많은 새로운 세상을 탐구하는 것이 더 즐거워 음식먹는 즐거움은 튜브 푸드로 대체될 듯하다. 혁신적인 패키징은 옵션과 때로는 훌륭한 맛을 오래 간직할 수 있다. 진공 파우치쿠킹, 현대식 튜브푸드 등이 크게 부상할 듯하다.

대부분의 튜브식품은 다른 요리를 조미하는 재료이며 소량으로 사용된다. 스프나 스튜의 맛을 내기 위해 토마토 페이스트 한 스푼이 얼마나 자주 필요하지만 튜브 전체를 열면 나머지는 낭비 될 수 있다. 이를 위해 토마토 페이스트 튜브가 있다.

토마토 페이스트 외에도 튜브에 포장된 다른 유용하고 찾기 쉬운 푸드가 있다.

  • 블랙 올리브 페이스트-생선 매리 네이드 또는 참치 샐러드에 추가
  • 마늘 페이스트-빠른 마늘 빵 만들기 또는 샐러드 드레싱에 추가
  • 양파 주스-바베큐 소스 또는 매리 네이드 맛
  • 토마토 페이스트-파스타 소스, 그레이비, 스튜에 깊이를 더합니다
  • 바질 페스토-딥에 쉐 브레를 넣고 올리브 오일로 희석하여 토마토와 모짜렐라 드레싱을 만들고 베이킹 전에 평범한 생선을 입히고 야채 스프를 만듭니다. 이것은 신선한 바질이 드물거나 놀랍도록 비싼 연중에 특히 유용합니다
  • 햇볕에 말린 토마토 페이스트-생선 맛, 햄버거 대신 케첩 대신 사용, 캐서롤 또는 리조또 맛 내기, 미트 로프 유약 또는 바비큐 소스 추가
  • 와사비 페이스트-생선에 밀렵 액체를 넣고 구운 참치 스테이크에 유약을 넣고 테이크 아웃 스시와 함께 제공되는 와사비 소량을 보충하십시오
  • 멸치 페이스트-비네 그레트, 스테이크 및 볶음 용 매리 네이드, 찐 야채의 디핑 소스 맛에 복잡성을 추가
  • Harissa (매운 중동 페이스트)-쿠스쿠스, 구운 고기 및 구운 해산물에 열을 더합니다.
  • 머스타드 (Mustard)-Dijon 머스타드보다 덜 자주 사용할 수있는 피크닉이나 점심 먹기, 핫 머스터드 구매에 편리


이들 중 일부는 멸치 페이스트가 아니더라도 농축되어 개별 멸치를 잘게 다듬는 것과 같은 맛의 강도를 갖는다. 이 튜브는 밀봉되어 구멍을 뚫 으면 냉장 보관해야합니다. 냉장고 문에있는 작은 선반 중 하나에 조금 쌓아 놓았습니다. 현재 나는 토마토 페이스트, 멸치 페이스트, 겨자 (나의 큰 항아리 인 Maille Dijon 외에도 뜨거운 겨자 튜브), 와사비 및 하리 사를 가지고 있습니다.

나는 harissa를 소량 사용하고 항아리보다 튜브에서 더 잘 유지합니다. 그리고 멸치 페이스트의 유일한 사용은 고전적인 시저 드레싱에서 짠 맛에 대한 지름길 인 샐러드 드레싱을 만드는 것입니다. 우리의 레시피를 참조하십시오.

인기 있고 아주 좋은 튜브 식품 브랜드는 Amore입니다. 뉴저지에 미국 대리점이있는 동안 Amore는 이탈리아에서 제품을 제조하고 포장합니다. 이 튜브는 날짜가 기록되어 있습니다. 대부분 2 년의 저장 수명이있는 것 같습니다. 구매 위치에 따라 $ 3.00 ~ $ 5.00 범위입니다. 예를 들어, 나는 1.58 온스를 샀다. Zabar 's의 멸치 페이스트 $ 3.39. Amore의 웹 사이트에서 최소 2 개 주문으로 제품을 판매하는 동일한 멸치 페이스트는 튜브 당 $ 2.19, 배송비 (3 파운드의 경우 $ 8.00, 배송비는 2 개의 튜브에 대해서만 비싸지 만 더 큰 경우에는 더 합리적 임) 주문).

해산물과 소시지의 튜브

몇 년 전 이탈리아를 처음 방문했을 때 나는 로마의 작고 매우 저렴한 호텔에 머물 렀습니다. 겸손한 객실 요금에는 아침 식사가 포함되어 있으며 맨손으로 형광등으로 밝게 빛나는 평범한 지하 공간에서 뷔페로 제공되었습니다. 테이블에는 빵과 빵, 작은 잼과 누텔라, 사과 바구니, 물을 뿌린 과일 주스의 투수가있었습니다. 카푸치노는 주문하고 우수하게 만들어졌습니다.

동시에 호텔에 머무는 것은 소수의 북유럽 인이었습니다. 그들이 네덜란드 인 이건 독일인이었던 것에 대한 나의 기억은 모호하다. 그러나 나는 여분의 이탈리아 아침 식사가 그들에게 충분하지 않았다는 것을 명확히 기억한다. 다음날 아침 그들은 돼지 고기와 같은 요리 된 소시지의 튜브뿐만 아니라 자체 토마토와 함께 나타났다. 그들은 그들 사이에 튜브를 통과시켜 아침 소시지와 토마토 샌드위치를 만들어 호텔의 서비스에 추가했습니다.

당시 나는 그들이 현지 문화를 수용하고 있지 않다고 생각했다. 나는 그들이 단지 배가 고파서 감사합니다. 그리고 방금 구운 이탈리아 롤에 풍미있는 소시지를 추가한다는 아이디어는 실제로 아침 식사를위한 훌륭한 아이디어입니다.

튜브로 소시지 또는 해산물을 구입하는 것은 우리가 조금 원하는 음식에 매우 실용적입니다. 또는 소규모 가정. 구운 빵이나 얇게 썬 체리 토마토에 약간의 연어 파테를 곁들여 8 인분의 재료를 사지 않고도 한 두 사람에게 특별한 전채 요리를 만듭니다. 그러면 내일 다시 할 수 있습니다. 그러나 튜빙 된 파테는 모두 맛이 좋지 않기 때문에 직접 맛보아야합니다. 관 모양의 생선과 소시지 파테는 짠맛이 있지만 구개는 개인적이며 동의하지 않을 수도 있습니다.

시도해야 할 것은 아바의 연어 파테. 고등어와 토마토 버전은 없지만 매우 인기가 있으며 자체 Facebook 페이지가 있습니다. 연어가 고등어보다 소셜 네트워킹에 더 적합한 것 같습니다. 어패류와 어알, 캐비어 및 게 패티의 튜브는 열기 전에도 냉장 보관해야합니다. 연어 파테는 현지 시장에서 가장 쉽게 찾을 수 있으며 일반적으로 훈제 생선 패키지와 함께 판매됩니다. 보다 이국적인 제품의 경우 스칸디나비아 및 네덜란드 음식을 전문으로하는 온라인 소스가 있습니다.

과일 퓌레

Squish'ems의 어린이 친화적 인 이름으로! Dole은 저온 살균이 가능하고 재 밀봉 가능한 뚜껑이 달린 노즐이 달린 파우치에 포장 된 과일 퓨레 라인을 출시했습니다. Squish'ems의 핵심 성분! 질감을주는 사과 소스입니다. 각 파우치는 과일을 한 번 제공하며 본질적으로 엎 지르지 않으며 냉장 보관이 필요하지 않습니다. 그리고 그들은 아주 맛있습니다.

포장은 실제로 우주 비행사의 식사에 과일을 넣을 수있는 공간 친화적 인 방법으로 NASA를 위해 일본 과학자에 의해 원래 설계되었으므로 실제로 실제 Jetson입니다.

Revolution Foods와 Peter Rabbit Organics는 현재 과일 퓨레의 유기농 버전을 판매하는 소규모 회사 중 하나이며 때로는 Venbuck을 원하지 않는 아이들을 위해 Starbucks에서 Peter Rabbit 제품을 찾을 수 있습니다. 풍미는 일반적인 (사과 소스, 체리, 포도)에서보다 이국적인 (망고, 바나나 및 오렌지의 혼합)에 이르기까지 다양합니다.

이 제품은 어린이를 대상으로하지만 실제로 과일이 들어있는 파우치는 성인에게 편리 할 수 있습니다. 저지방 플레인 요거트에 과일 퓨레를 듬뿍 바르는 것은 훌륭한 아침 식사이며 선반이 안정적이기 때문에 신선하거나 얼린 과일이 부족할 때 파우치는 식료품 저장실 백업이 될 수 있습니다. 한겨울 요구르트 추가). 그들은 자전거를 타거나 직장을 위해 포장 된 점심에 신선한 과일에 대한 견고한 대안이거나 집이나 사무실 주방 믹서기에서 만든 스무디에 쉽게 추가 할 수 있습니다. 이것은 내가 오랫동안 본 최고의 포장 혁신 중 하나입니다.

그러나 기술이 거의 모든 음식을 튜브에 넣을 수 있기 때문에 그럴까요? 최근 유럽으로 여행을 갔을 때 나는 네슬레 (Nestlé)의 튜브 식품을 보았습니다.이 우유는 설탕과 우유로 된 두꺼운 페이스트로, 보통 커피를 만드는 데 새로운 휴대 성을 제공하는 일종의 달콤한 농축 우유입니다. 왜? 커피를 사거나 만들 수 있다면 왜 우유와 설탕을 튜브에서 빼내야합니까? 편의가 얼마나 멀리 가야 하는가에 한계가 있습니다. 튜브리스 피자를 위해 헬리콥터로 향하는 조지 제트 슨과 그의 소년 엘로이에게 물어보세요.

What's Fabulous: Tube Food

When science fiction writers describe food in the future, aside from the 1973 film Soylent Green that portrayed a polluted world marked by food shortages and Charlton Heston saving us from ourselves (literally), cooking is usually some kind of hyper-convenience, as with the Jetsons' automated kitchen and robot maid.

In reality, our first space explorers had Tang and packets of freeze-dried ice cream prompting forecasters to predict we'd be soon all be eating food out of tubes. Cooking wouldn't be necessary. Instead we'd just have a squirt of dinner.

Don't you love it when such a pin-headed forecast is wrong? In this case the forecasters clearly forgot that most of us we eat more for pleasure than convenience. Still, innovative packaging can create options and sometimes, great flavor. Vacuum pouch cooking sous vide is one. But another is what I call modern tube foods.

Most tube foods are ingredients that season other dishes and are used in small amounts. How often do you need just a tablespoon of tomato paste to flavor a soup or stew but don't want to open a whole can knowing the rest might go to waste? For that we have tubes of tomato paste.

Besides tomato paste, there are other very useful and easy to find ingredients that are packaged in tubes:

  • Black olive paste -- add to a fish marinade or tuna salad
  • Garlic paste -- make quick garlic bread or add to salad dressing
  • Onion juice -- for flavor in a barbeque sauce or marinade
  • Tomato paste -- add depth to pasta sauces, gravies, stews
  • Basil pesto -- add to chevre for a dip, dilute with olive oil to make a dressing for tomatoes and mozzarella, coat plain fish before baking, season vegetable soups; this is especially useful during the times of year when fresh basil is either scarce or shockingly expensive
  • Sun dried tomato paste -- to flavor fish, use in place of catsup on a burger, to season casserole or risotto, to glaze a meatloaf or add to barbeque sauce
  • Wasabi paste -- add to poaching liquid for fish, add to glaze for broiled tuna steaks, supplement the little dab of wasabi that comes with take-out sushi
  • Anchovy paste -- to add complexity to vinaigrette, for marinades for steaks and chops, to flavor dipping sauce for steamed vegetables
  • Harissa (a spicy Middle Eastern paste) -- to add heat to couscous, grilled meats and broiled seafood
  • Mustard -- handy for picnics and taking lunch to work or to buy hot mustard that you may use less often than Dijon mustard


Some of these are concentrated although the anchovy paste is not, having the same intensity of flavor as if you finely minced individual anchovies. These tubes come sealed so that once you puncture the opening, they should be refrigerated. I have a little stack-up of them in one of the little shelves on my refrigerator door; at the moment I have tomato paste, anchovy paste, mustard (a tube of hot mustard in addition to my large jar of Maille Dijon), wasabi, and harissa.

I use harissa in small quantities and find it keeps better in a tube than a jar. And my sole use of anchovy paste is to make salad dressing, a kind of short-cut to the salty flavors in a classic Caesar dressing. See our recipe.

A popular and very good brand of tube food is Amore. While it has a U.S. distributor in New Jersey, Amore makes and packages its products in Italy. The tubes are date-stamped -- most seem to have a 2-year shelf life -- and cost in the $3.00 to $5.00 range depending where you buy them. For example, I bought a 1.58 oz. of anchovy paste at Zabar's for $3.39. On Amore's website, where they sell their products in minimum orders of two tubes, the same anchovy paste costs $2.19 per tube, plus shipping (at $8.00 for 3 pounds, the shipping is costly for only two tubes but it becomes more reasonable for a bigger order).

Tubes of Seafood and Sausages

Years ago on an early visit to Italy, I stayed in a small, very inexpensive hotel in Rome. The modest room rate included breakfast, which was served as a buffet in a plain basement room that was brightly lit with bare florescent bulbs. On the table were rolls and bread, little packets of jam and Nutella, a basket of apples, and pitchers of watered-down fruit juice. The cappuccino was made to order and excellent.

Staying in the hotel at the same time was a small group of northern Europeans. My memory is vague on whether they were Dutch or German but I clearly remember that the spare Italian breakfast was not sufficient for them. The next morning they showed up with their own tomatoes as well as tubes of pork paté-like cooked sausage. They'd add to the hotel's offerings by passing the tube among them, making breakfast sausage and tomato sandwiches.

At the time I thought they weren't embracing the local culture. I now appreciate they were just hungry. And the idea of adding a savory sausage to just-baked Italian rolls is actually a wonderful idea for breakfast.

Buying sausage or seafood by the tube is very practical for those foods of which we want just a little. Or for a household that is small. A little bit of salmon paté on toasted bread or a sliced cherry tomato makes a special hors d'oeuvres for one or two persons without having to buy the ingredients to make enough for eight. Then you can do it again tomorrow. But tubed patés don't all taste wonderful so you will need to try and sample them for yourself. I find many of the tubed fish and sausage patés are very salty but palates are personal and you may disagree.

One to try is Abba's Salmon Paté. It's very popular and even has its own Facebook page, although there's none for their mackerel and tomato version; seems like salmon is better suited to social networking than mackerel. Fish patés and tubes of fish roe, caviar, and crab paté need to be refrigerated, even before they're opened. Salmon paté is the easiest to find in local markets, sold usually alongside packages of smoked fish. For the more exotic products, there are online sources that specialize in Scandinavian and Dutch foods.

Fruit Purées

With the child-friendly name of Squish'ems! (it's their !, not mine), Dole launched a line of fruit purées pasteurized and packaged in pouches with a re-sealable capped nozzle. The core ingredient in Squish'ems! is applesauce which gives you a sense of the texture. Each pouch is a single serving of fruit, is essentially spill-proof, and need no refrigeration. And they taste quite good.

The packaging is actually a bit of real-world Jetsons as it was originally designed by Japanese scientists for NASA as a space-friendly way to put fruit into astronauts' meals.

Revolution Foods and Peter Rabbit Organics are two of the smaller companies that now sell an organic version of fruit purées and sometimes you can find the Peter Rabbit products at Starbucks for kids who don't want a venti. Flavors range from the common (applesauce, cherry, grape) to more exotic (a mix of mango, banana, and orange).

Although these products are targeted to children, in fact these fruit-filled pouches can be handy for adults. A generous squeeze of fruit purée into low fat plain yogurt is a wonderful breakfast and because they're shelf stable, the pouches can be a pantry back-up when you've run out of fresh or frozen fruit (I love frozen blueberries as a mid-winter yogurt addition). They can be a sturdy alternative to fresh fruit on a bike ride or a lunch packed for work, or an easy addition to a smoothie made either at home or in an office kitchen blender. This is one of the best packing innovations I've seen in a long time.

However, just because technology can put almost any food into a tube, should it? On a recent trip to Europe I saw a tube food by Nestlé that was a thick paste of milk and sugar, a kind of sweetened condensed milk that gives new portability to making regular coffee. Why? If you can buy or make the coffee, why would milk and sugar need to come out of a tube? There's a limit to how far convenience should go. Just ask George Jetson and his boy, Elroy, as they head out in the copter for tube-less pizza.

 

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If you've ever been to Ingebretsen's, you've probably encountered tube food. The Scandinavian specialty shop offers around ten varieties of food in tubes, from caviar, to cheese spread, to plain ol' mayonnaise. By American standards, Ingebretsen's selection is massive, but compared to Sweden's, it just barely scratches the surface. Swedish tube foods fall under two primary categories: condiments and sandwich spreads (like fish and cheese pastes). Of course, tube foods aren't just a Swedish phenomenon. For our top ten list, we included several non-Swedish contenders. Think of it as a sort of mini, tube-food-Olympic Village. (Awwww...)

See also: Minnesota's camel milk black market

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10. Kalles Smoked Cream Roe, Ingebretsen's Oh, smoked cream roe, we really wanted to love you the best, and for the first split second, we wanted to vault you to the number one spot on our list. But when your initial sweet fishy taste departed, you were more a swirl of creamed salt -- which is not necessarily a bad thing. We just recommend trying Kalles smoked cream roe in small quantities. Unless of course you're a deer, moose, elephant, or strange salt-lick-loving human, in which case disregard everything we said and dig in.

9. Amore Pesto Paste, Seward Co-op We realize pesto paste isn't a totally unusual choice, but it was too perfectly tube-y to pass up. A word of warning: This tube has a tendency to violently spray electric green basil juice when squeezed haphazardly, so be vigilant when you mix this in with your pasta or spread it on crusty bread. Otherwise, when you can't get fresh basil or you're in a pinch, this tubed pesto paste is a nice alternative.

8. Royal Sweden's Salmon Pate, Ingebretsen's Holy salmon! Imagine putting a whole salmon, mayonnaise, and equal parts salt and sugar in a blender and you have Royal Sweden's salmon pate. It's a bit fishy, so to dilute the condensed fishy flavor, try salmon pate on toasted baguette with slices of fresh tomato. And if you're a fan of bagels and lox but don't have time to deal with an actual fish, salmon pate may just be the perfect solution.

7. Kalles dill, Ingebretsen's The added dill flavor elevates this tube food above its plain smoked cream roe counterpart, but the heavy salt content keeps it from the top of our list. The man behind the counter at Ingebretsen's suggested eating Kalle dill with anchovies, which, to us, sounds like a one way ticket to full-body bloat. We'll stick to serving Kalle dill on plain starches and, remember, a little bit goes a very long way.

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6. Thomy Susser Senf (Sweet) Mustard, Kramarczuk's This was one of two tubed German mustards (made by Thomy, which is owned by Nestle) purchased from Kramarczuk's deli. It was difficult to choose between the two mustards in our ranking, but Susser Senf lost some points for the unidentified chunks floating within. Susser Senf is a strong but sweet mustard, like a combination of Dijon and honey mustard, and would be best suited for a brat or soft salted pretzel. If you're like us, you'll find that it tastes fine when squeezed on the tongue straight from the tube. [page]

5. Cod roe caviar, Ingebretsen's Tubed caviar is apparently huge with the Swedes. This particular variety was a favorite amongst a few of our reviewers and reigned supreme over the two Kalle varieties (though our salt-loving Kalle dill fan disagrees), thanks to its modest salt to roe ratio. Of all the tube foods, this one in particular most closely resembled an actual food, since the eggs are clearly distinguishable amidst the light pink paste.

 

4. Thomy's Delikatess-Senf, Kramarczuk's Mustard number two is much stronger than the first and similar to a standard yellow French's, but with a more complicated flavor and lingering aftertaste. Use the delikatess-senf like any other yellow mustard and appreciate the novelty of squeezing your favorite condiment from an attractive blue tube (EZ Squeeze bottles? Yawn.)

3. Horseradish mayo, United Noodles Okay, we know this tube food crosses into bottle territory, but it felt like a tube and was too good to leave off. This somewhat intimidating, label-less horseradish mayo is sold at United Noodles for around five bucks, which we think is a steal considering how much flavor it packs. It's like a creamy, less intense wasabi, which makes it a perfect alternative for those who want the taste but can't handle the full sting of the real thing. As an added bonus, the tip of the mayo tube is flower-shaped, allowing you to exercise your cake decorating skills, if mayonnaise icing is your thing.

2. Kavli cheese spread original, Ingebretsen's Of course the Swedes take silver and gold on our tube food list. This cheese spread is made from a "gouda type" cheese and has the consistency of thick mayo with a mild cheesy taste. It's like a refined version of cheese whiz, complete with the strange metallic aftertaste. We like it on crackers, but imagine it would fare well in mac-and-cheese or on a burger. We don't understand how the flower-holding woman on the label pertains to tubed cheese, but, then again, it's cheese in a tube, so anything goes.

 

The Wonderful World of Tube Food

 
tubefood

I grew up with milk in a bag. I assumed the whole world did. I was wrong. It turns out bagged milk is something unique to Ontario. Everyone else thinks it's funny and weird, maybe even gross, but I see it as normal, even preferable. This is the situation most Swedes will find themselves in when foreigners come across their food packaged in toothpaste tubes.


 kalles, Kavli, scandinavian packaging, Swedish cuisine
tubefood, kalles, Kavli, scandinavian packaging, Swedish cuisineEvery supermarket in Sweden has a section where colourful tubes dangle from specially designed shelves. These contain various flavoured cheese and fish products as well as mayonnaise, mustards, and vegetarian pates. As strange as it seems this packaging style is really efficient. It doesn't take up much space, and the contents stay fresher longer because air can't get into the vacuum, unlike a jar where the contents are exposed to air. All the products are designed as spreads, so you squeeze what you want onto a piece of bread or knäckebröd, put the tube top back on the tube and your done. No mess, no dirty knives. It's like George Jetson advanced technology.





The most common thing to put tube food on is knäckebröd, a flat, dried crisp bread usually made with rye flour. This type of bread is very popular in Scandinavia, but seems to be stuck in the health food section in North America, which is a shame because its delicious. Knäckebröd will last a long time, so you could keep a package and some tubes in your stuga (cottage)  and it will last all year. Most  knäckebröd comes in individual wafers for one, but they also sell these giant wheel shaped knäckebröd that look really cool, but I don't understand the purpose. Is it party size to break and share?

tubefood, kalles,

 
 
Kalles Kaviar is the most famous tube food in Sweden. It's a mixture of salted cod roe, potato flakes, and sugar. It's considered such a Swedish icon they sell it at IKEA around the world. A piece of knäckebröd with sliced hard boiled eggs, Kalles Kaviar, cracked pepper, and dill is a classic Swedish snack that everyone should try. It's the definition of umami.



Swedish cuisine
Gubbröra
tubefood, Kalles Kaviar is also used in a traditional Swedish dish called gubbröra. A fishy egg and potato salad that uses both tube kaviar as well as pickled anchovies. Ädelost is one of my favourite tube foods. The creamy blue cheese goes great with pepparkakor, a type of gingerbread cookie. There are a huge number of surprisingly flavoured cheese in tubes as well. Bacon, lobster, mushroom, ham, chorizo, and even reindeer are some of the flavours. I like the bacon flavour on hotdogs, and the shrimp flavour on a hotdog recreates another strange Swedish classic. The mushroom flavour is good on toast under the broiler, and some people blend the ham or bacon flavours with spaghetti and parmesan for a fast carbonara.





 
 
 

tubefood
Tube food is also popular in other countries, especially in Norway which has it's own iconic brand of kaviar called Mills. Ten years ago the only food in tubes I could find in Denmark was mayonnaise and remoulade, but recently I've seen Amanda brand introduce a line of Danish food tube with tuna salad, mackerel, and cod roe flavours. Germany also offers a limited amount of tube food, mostly mustards and mayonnaises.


Another form of tube food popular in Scandinavia is premade ready meals packed into a plastic sausage shaped tube. Classic dishes such as bruna bönor, guleærter, grønlangkål, boller i karry, and risalamande, are some examples. most of these are actually good, especially the grønlangskål

Danish cuisine


 One day I think tube food will catch on and we may see things like tube cheese whiz with bacon, or tube guacamole. I think it would be cool.


tubefood, Swedish cuisine

 

 

 

입력 : 2020.05.26 18:13
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