Ramslök is wild garlic. You can eat the entire plant but the first spring leaves are the best. You can dry them and use as herb. Turkisk peppar is great in home made blackberry marmalade as well. Unexpected but works so well. Salty liqorice and raspberries is the best go-to flavor combo tho.
Ramslök is our favorite now! We have ramps here which is similar but not easy to find... Your candy-fruit flavor combos are so interesting too! Its not easy for us to replenish our candy supply, but I hope others try them out!
Oh! So glad you preferred Estrella. Those are my favourites too. Sooo curious now- did you do the Turkisk Peppar drink? That is my absolute (vodka🤣🤣) favourite shot to drink. Yum.
This was nice. Glad you could try so many different flavors. Ofcourse there are more (my favorite is OLW ranch) but what can you do. With all the different dips and different chips, there are so many variations you can do. Swedish people love to mix flavors. As she said, carrot sticks taste good as well. Or cucumber. Excited for the vodka+turkisk peber. Make sure to crush them well so it can dissolve nicely in the vodka. And as you touched on here and the other video, traditional swedish cuisine is not that very spicy. It relys more on natural taste, herbs (like dill and parsley) and salt. But Sweden is also very international when it comes to food, so thai, indian and mexican is very popular. And a lot of people can handle heat no problem. But it more comes down to the individual.
I'm so sad that the store didn't carry the ranch dip! That sounds delicious. We didn't realize people mix the flavors but I bet the dill would go great with the ramslok!
@@SaltyandSweetSnacks Dont be too sad. I understand the store can carry all the different dips. You still got to try a lot. :) I meant, not mixing the dips, but flavors. There are many different chips as well. You tried the grill, but one of the most popular is Dill & Shiva. Or sourcream & cheese. So many different type of chips can mix with many different type of dip to make an insane amount of variations. We also like to mix many different type of chocolate too. Like chili, mint, caramel, seasalt, fudge, coconut etc.
I just found your channel and I really enjoy it! You were champs with the salty liquorice but I'm happy you found something more palatable with these dips. As for the Ö pronounciation, I think the closest I can think of would be how you pronounce the U in burn or burger? Not quite the same but similar.
Another tip to pronounce the Ö is how you pronounce the i in "Bird" (or "Third"). The O with a / across it, is the norwegian and danish version of Ö. Cheers.
There are a lto of different uses for these dips. One is dipping carrot sticks and/or fresh paprika instead of chips/crisps. Another is mixing it with butter insted to get a herbal butter for beef or steaks. I used to have a cookbooks for Estrella dips. My favourite is Estrella Tortilla btw. OLW used to make a Cheese-Doodles dip, and it tasted just like you think. Ramslök is hard to describe the pronounciation. A mix between o and e perhaps.. Well, it's actually not an "o with an umlaut", but a separate letter representing it's own sound. The O with a slash through it is the Norwegian/Danish equivalent of the Swedish/Finnish "Ö". Never in the same word... Cheese tastes in Sweden is usually based on real cheeses, and I don't think that is as common in the US. At least everything imported from the US with cheese tastes have some general cheese taste and never based on any real cheese I have encountered. Very nice, but different.
I can't believe there was a whole cookbook for the dips! We tried some alt recipes with the leftover snack mixes too! Marinated chicken as well as cauliflower. Both were really good!
Umlaut is a German word that means Change of sound, so A is pronounced "Ahh" but Ä is more like "Ehh". In Swedish it's a bit different, the last letters in our alphabet are Å, Ä, and Ö. The Danes and Norwegians uses different ways (like the crossed over O instead of Ö), but in general it's the same. So a Ö is not an O with umlauts, that makes no sense, it's similat to saying that "Them" is "They" with umlauts.
This is Ramslök en.wikipedia.org/wiki/Allium_ursinum As said it has a garlic tone to it and my favorite is to make a pesto genovese, but replacing the basil and cut back or leave out the garlic. Here in sweden we can find it in the southern half in april-may even june. You can find it in stores but its pricey and sometimes imported (germany mostly). Great stuff.
Absolutely loved the garlicky flavor and fresh herby tones, so sad that we don't have it here in the states! at least not in our region. I bet it is AMAZING in pesto
@@SaltyandSweetSnacks did some googlin' and this seems to be the north american sibling to Ramslök. en.wikipedia.org/wiki/Allium_tricoccum Especially funny that an old name for it gave name to Chicago :-)
The problem in Sweden is that it is Lagom. Everything needs to be Lagom, that is why you can't find very hot or spicy things. I would think that it is due to our rather small population. We are 10 million people in sweden, if you make a dip(or whatever) that only 1% would enjoy you will only reach 100.000 people. That is why companies make stuff that is Lagom hot or Lagom spicy for everyone to enjoy. There are exceptions and I hope you get the chance to try them some time.
OLW has the best crisps and also the best dips. Estrella where number one, then they changed the sour cream and onion recipie and cancelled the American dip here.
