Comments on: Matpakke: An Introduction to the ‘Boring’ Norwegian Packed Lunch

By: john vaughan

john vaughan — Wed, 08 Dec 2021 19:49:35 +0000

Yup – That’s pretty much what I remember. The kids at my (Norwegian) skole generally brought a couple of pålegg (I would translate as ‘on-lay’) in a small rye-bread shaped tin. Of course we’d trade : One of my favorites was sliced egg with sliced tomato (or cuke) garnish.

And don’t forget the lovely mayo that often accompanied the egg or white cheese smørbrød (literally: “butter bread”). It, too, came in toothpaste-sized tubes.

The other Food Revelation: Lakris (Licorice) – often with a salty tang

By: Sheila Morris

Sheila Morris — Wed, 22 Sep 2021 19:01:17 +0000

A simple, healthy lunch that’s easy to adapt to one’s personal tastes. Why not? Even though we’re both Americans, my husband and I typically eat a couple of slices of crispbread with a little cheese for lunch most days. Quick to fix, filling, tasty, and well-balanced.

By: David Nilson

David Nilson — Tue, 21 Sep 2021 17:44:33 +0000

The bread about the only good food in Norway unless you are very, very rich. I’ve been there 4 times at ten year intervals. The first two were food fabulous and only slightly pricey. The last two have been bad and badder. Particularly the hydrogenated oil slime in and under almost everything.
Give me the old country bead and butter as a base to quality paalegg, please. No matter the cost.

By: Arnie slater

Arnie slater — Tue, 21 Sep 2021 10:52:43 +0000

As an American with Norwegian roots. I grew up on open faced sandwiches. They were slightly more elaborate…but the idea was the same. (There is one in my family that is an extra special vacation tradition) Bacon, tomato, and cheese on toast…baked in the oven until warm and melted. Fantastic! And always open faced!