How to make "Cabaret" a traditional Scandinavian dish ( by ARNE & CARLOS)

Подписаться 182 тыс.

Просмотров 20 тыс.

50% 1

Please watch: "How to find and cook delicious chantarelles with ARNE & CARLOS - Autumn in Norway"
• How to find and cook d... -~-
Cabaret is a traditional Scandinavian dish from ARNE & CARLOS childhood. Join us as we revisit this old dish and lets see if it stands the test of time. This dish is a part of a traditional Norwegian koldtbord or Swedish smorgåsbord.
It is Cabaret time with Cooking with Carlos.
ARNE & CARLOS
__________________________________________________________________
Check out ARNE & CARLOS merchandise!
Available via @Teespring: teespring.com/...
Hi and welcome to our channel!
We publish a weekly, new tutorial every Sunday on both our RU-vid channel and our Facebook page. We hope you enjoy it!
ARNE & CARLOS
• Buy our yarn here:
arnecarlos.com...
• Instagram:
arnecarlos
• Facebook:
www.facebook.c...
• You find all the patterns in our shop
arnecarlos.com/...
For any business inquiries please contact:
anna@esitw.com
#cookingwithcarlos #norwegianfood #arne&carlos

Опубликовано:

10 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 319

@joane8651 2 года назад

I would be a nervous wreck if Carlos was standing over me while I prepared anything 🤣

@eileensecrest2185 2 года назад

I laughed so hard when Eric shook the camera "no" when Arne said he had to eat the Cabaret because he was in their house! I'm with you, Eric. Although its beautiful, I dont like eggs or peas and carrots. And Ive got my doubts about aspic. It was a lot of fun watching you make it, though!

@ARNECARLOS 2 года назад

🤣😊

@marymannion4445 2 года назад

Don’t worry you won’t like the aspic. My mother made it all the time when I was a kid, and I hated it,

@paulettenarkon9312 2 года назад

I love how Carlos told Arne to do it all how he wanted it.. then Carlos started telling him how to do it LOL you guys are hilarious cooking together and always make me laugh. I’m with Eric though.. I like all of the components but not stuck in gelatin.. love seeing the history about the history of Cabaret..

@merkinidgit 2 года назад

You can always tell which is the Virgo and which is the Cancer.

@wochenendsonnenschein5853 2 года назад

@@merkinidgit Really? I am Virgo, I guess Carlos is.....right?

@n.ayisha 2 года назад

that's like me and my guy when he decides to make anything. i tell him i will have nothing to do with whatever he's cooking... then i stand there cringing and making 'concerned' noises every time he does something... then i get kicked out of the kitchen.

@yingx4139 2 года назад

Hahah that's definitely what i do with my partner as well (although i try not to do it too much), don't know if it's a virgo thing 😅🤣

@pattineuman3326 2 года назад

I was amazed and delighted with Eric’s ability to express himself and be funny without making a sound. Great work guys. It did look beautiful.

@genevievep2 2 года назад

omg! My mom used to make this when I was little (I'm 44 now), she added a bit of tomato sauce in the mix though and called it simply an aspic. I'm almost tempted to make one for Easter just to see her face when she comes over and I put it on the table. She would served this with crackers of some sort. I am so doing this for Easter lol!

@knitgirl.7676 2 года назад

Yes! Tomato Aspic. It was everywhere in the 60s/70s. It was so horrible 😂

@elisabethfoley-teuben9180 2 года назад

How did your mum like it ?

@kathieklee3903 2 года назад

A new generation of young people may want to experience these "forgotten" recipes. May you have a blessed and fantastic happy and fun Easter holiday!

@Marlahanna 2 года назад

I love the cooking, but what I really love, is that you brighten my day!

@MD-gw9kj 2 года назад

Great to see Carlos knitting in the background while Arne figures out the dish assembly!

@MD-gw9kj 2 года назад

Carlos is correct that this isn’t a fashionable dish these days. I grew up being fed “jello salads” long ago. I made my first one this for a gathering this past summer my grown kids and friends. Everyone thought I had invented the strange dish, which goes to show how out of fashion these gelatin dishes are today.

@lashandrajohnson849 2 года назад

I laughed each time the camera shook its head😹👍🏾💕

@ecouturehandmades5166 2 года назад

Knox gelatin is a substitute for plain aspic powder. Mother made hers with lemon JellO if we kids were eating it.

@christinagely2086 2 года назад

My mother used to make us orange Jello with a can of mandarin orange sections in it. She served it with whipped cream and I thought it was the most delicious thing ever!

@janmorrison4141 2 года назад

My mother made jellied salads when I was a child 60 years ago. Nobody liked it but if we said why make it - she'd say with great intensity "I like a little colour for the table!". I don't remember anyone else eating if!

@joygieseke581 2 года назад

Just this morning, I was explaining midwest Lutheran potlucks to friends. Never actually had this but looks similar to some Jello concoctions I remember. I would pick out the shrimps and eat them, but I think I might be with Erik on this one. Haha! Return to the 50s and 60s!

@ohg-67 2 года назад

Lime jello pineapple cottage cheese surprise

@joygieseke581 2 года назад

@@ohg-67 some people just don’t understand that every jello has its appropriate additions. My friend suggested fruit cocktail in lime jello - which is just wrong! 😂

@ohg-67 2 года назад

Joy, ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7tWuG2oPL3o.html

@meatdog Год назад

Smorgasbord was my favorite treat as a kid. We rarely went to one to eat so it was a celebration. My mother always loaded up on pickled herring!! I loved the meatballs the most.

@maclindy 2 года назад

Fraha sounds happy seeing the moose. Helmer is quite. It sounds tempting to try foods from my heritage. Lefsa is great

@gloriahyatt4433 4 месяца назад

I adore your cooking. It is wonderful. Keep teaching Arne. He is a good learner. More butter is better

@ARNECARLOS 4 месяца назад

Thank you so much Gloria!

@GrandmaMarlayne 2 года назад

The USA through the 50' - 60's - 70's we had a jelled tomato aspic. Most of the jelled salads were sweet and fruity. I love this one and think I will actually make something like this soon. Thanks for sharing!

@ARNECARLOS 2 года назад

Thank you for watching!

@britdowson8324 2 года назад

No way!! It’s a constant here in my family. I get the aspic powder from my cousins in Norway. I make this every Christmas. My children LOVE it. It’s a must every year. My mother taught me how to make it. Love love love!!

@Kaila999 2 года назад

This seems like the Norwegian equivalent of those weird 1950s/1960s American women’s magazine Jell-o salads. My mother never made them, but they in some social circles they were probably made as “fancy” cold dishes to have when company came to dinner.

@janetnutbourne2977 2 года назад

I love the look of this dish, so bright and colourful. Cooking in your house always looks like fun. Enjoy your cabaret xx

@karinewagner1 2 года назад

Now I know where my Mom got her taste for aspic (her Dad immigrated to the US from Norway in 1907). At the holidays she always made a tomato aspic (using jello) with shrimp, sliced green olives and celery, in a round mold. Ewwww, us kids wouldn’t touch it. I tried a bite as an adult….I’m with Eric, nope! But I loved your episode, and the memories it brought back of my Mom. Thank you!❤️❤️

@merkinidgit 2 года назад

My mother LOVED these in the ‘70s and used to have the copper molds. A favorite was a jumping fish mold. She’d add some tomato juice and cream to the aspic so it had a hideous pink color that allegedly looked like salmon. It didn’t. But she would also sometimes use a lemon Jello added to the aspic for a little “zing” LOL!.

@karenkoziol5353 2 года назад

Mine too! I still have the fish mold somewhere in the garage

@lyndakling901 2 года назад

My fish mold was a wedding gift and went to the charity shop, never used in 50 years! In it’s original box!

@merkinidgit 2 года назад

I remember in the old US TV series, “All in the Family” that the Bunkers had a copper mold hanging on the wall in their kitchen, just like my Mom and most others did back then. I always was shocked that they had a mold shaped like male genitalia and wondered how they were getting that past the censors. I finally saw it closer-up and realized it was a lobster! Lol

@n.ayisha 2 года назад

i was watching this with me SO sitting close by. he kept looking accusingly at me every time Carlos gave Arne some instructions on what to do. apparently, i have a lot in common with Carlos.

@lorigrumet7045 Год назад

I came across this video by accident but prepared the Cabaret (Kabaret) for my social group this past Thursday. It was all gone by the end of the evening, so it may be out of fashion in Norway, but was a hit in New Mexico. Thank you Arne and Carlos! I'll be looking for more of your recipes on RU-vid.

@gladyslove3227 2 года назад

My grandma used to make this with tomato juice instead of water. I loved it. Eric has a unique way of expressing himself!

@carolebrandt1134 2 года назад

Loved watching you make the aspic recipe. You two are so funny cooking together. I love it.

@bextermonkey246 2 года назад

you guys are always in fashion to me!

@elizabethlangley5643 2 года назад

Arne, that shirt is spectacular 👌 😍

@bywaternyc7856 2 года назад

Your "Cabaret" looks fantastic! Aspics have gone the way of T-Rex in the US, but in the 1950s New Orleans of my childhood, aspics were _hugely_ popular. My mother's chilled tomato aspic, filled with chopped peppers, cucumbers, celery, and scallions, was something we looked forward to every year as soon as the weather turned hot. (That, and lemon icebox pie!)

@marykneeland1214 2 года назад

Oh such fun, and what a beautiful old recipe! Big thank you, lovely Arne and Carlos!

@berglettemom6045 2 года назад

You two bicker like an old married couple, which I suppose you are. Hahaha! Love, love, love watching you cook together!

@juliem.679 2 года назад

I'm sorry, but the best thing about that aspic is the plate. But Arne, thank you for your artistry and skill!

@gardenplots283 2 года назад

I think in the US most people would be able to find Knox unflavored gelatin to use in place of the packaged aspic powder.

@aliciaquintano6506 2 года назад

Eric and I had the same reaction simultaneously :) Not something I would choose to eat but I loved seeing you all in the kitchen (and that includes Freja!)

@ARNECARLOS 2 года назад

😂

@shirleyhanson6132 2 года назад

Grandma Arneson made this with Knox unflavored gelatin, shredded carrots and cabbage . When my mother added (canned) mandarin oranges and pineapple, we kids gobbled it up!

@paigezander 2 года назад

I love love tomato aspic and aspic soup cubes that melt into the soup I say we bring it back!❣️

@sylviamatthee8172 Год назад

A very old fashioned masterpiece. Well done.

@moniqueprouten9109 2 года назад

Yay!!! I love watching you guys in the kitchen!!!!❤❤❤ you both look dapper! 👏👏👏

@meganworth1544 2 года назад

This was such a fun cooking episode! Thank you for sharing and happy Easter!

@bonniehall3194 2 года назад

My cousin makes a pic salad from scratch - tomato aspic served at Christmas and Easter The younger family won’t even try it. I love her recipe

@elliesr 2 года назад

Love the idea of using aspic egg and vegetables

@m.a.2404 2 года назад

You Two…Always stay as you are.. just lovely… no match accidents😂😆 Also you can make fresh aspic jelly with the condensed stock of a poached chicken ..

@meryle.hawkins880 2 года назад

This would have to be the best cooking show on the planet. It would also have to be the maddest. Love it

@denisevettraino7916 2 года назад

Fun food lol ! my Norwegian/Swedish Grandmother made Aspic here in the States and I Loved it ! She also made a tomato soup-type base with veggies and little shrimp served with rye crisp crackers...I make it occasionally ❣

@paulamollendorf7277 2 года назад

My mom made a tomato aspic with shrimp and chopped celery, kind of like your Grandmother’s recipe. My dad loved it.

@maryannc7223 2 года назад

When I was a child, we’d visit my grandmother in South Carolina. There was always a lot of talk, sampling, and swapping recipes for “congealed salad,” which was various foods in jello/gelatin. She made congealed salads for bridge club, church suppers, and for my grandfather’s dinner as he worked the nightshift. As a kid, I couldn’t understand why anyone would want anything in their jello besides possibly fruit cocktail and whipped cream. Fast forward about twenty years and my spouse was working so much overtime that a couple times a week I’d pack a dinner to take to him mostly so my two year old daughter would get a chance to see her daddy. But it’s hard to find enough cold things to take…..Congealed salads to the rescue!!! Thank goodness I inherited my grandmother’s recipe box!! My grandmother would be all over this recipe!

@ARNECARLOS 2 года назад

That is great use for those types of dishes!

@karenkoziol5353 2 года назад

My mother (age 94) would also love this recipie.

@G-grandma_Army 2 года назад

I love bringing back what Grandma did in the 60’s, 70’s and 80’s. :)

@gisellenorbury2369 2 года назад

Well done 👍 it looks delicious I remember my mother making something like that growing up. Love casserole from the 50 .

@suebrown3465 2 года назад

“Life is a Cabaret”…that came out so nice! I love these Norwegian cooking videos Until the next recipe..take care 🇨🇦❤️

@stitchersdelight 2 года назад

Gelatin is what my Grandma used, it's easily available although not quite the same as Aspic I think. Arne loves his shrimp ! i'm enjoying these episodes, thank you for sharing your time with us, see you Wed !

@wrongwayconway 2 года назад

I like Cabaret the movie but I don't think I'd like the Norwegian cabaret. LOL great to see you cooking Arne!

@kathrynbarker7967 2 года назад

Hello, I must say I am in agreement with Eric, not for me. BUT love the cooking episodes so much - always makes my day. Thank you Arne and Carlos. Love to you both.

@shelleydell6234 2 года назад

I'm with Arne, this is a fun party food! try making the aspic with a strong clear vegetable consommé instead of water next time, you can carve the carrot slices into flowers for a pretty '60's vibe! I'm going to make one tomorrow with leftover Easter ham and some of the colored eggs, thank you for the happy memories of late 1960's family holiday celebrations.

@dorisdanylyshen9125 2 года назад

I love trying new things, we have jellied salads here in Saskatchewan that people love.

@ARNECARLOS 2 года назад

Nice

@eleanork3692 2 года назад

Love your cooking segments! You both are a joy and inspiration in the kitchen! 💕

@ARNECARLOS 2 года назад

Thank you so much!

@louisearsenault7594 2 года назад

You've reminded me of the aspics we used to make. It may have been an international dish in the 60's, 70's, as Carlos mentionned. It was served at every gathering (Christmas, New Year, Easter or for other gathering). In my family, we made a shrimps aspic (celery,, green onion, mayo, tomato soup, cream cheese and aspic (we call it gelatine). It has a pinky look. I will redo it soon, but not at every gathering, because some persons are allergic to shrimps.

@lyndakling901 2 года назад

You two are an absolute hoot...I’d love to spend time with you...especially charity shopping with Arne! The making of the cabaret was so funny , as Carlos tried to relinquish control but still had to tell Arne how to put the gggs in! Thoroughly enjoyable....can’t wait for more cooking videos. I think this was a 1950’s/ 1960’s recipe in the US...as much fun as it was to watch, I have no intention of ever actually EATING it!

@dianalindsay804 2 года назад

I laughed so hard...dropped a stitch and now frogging 3 rows..Thanks guys! How about an episode of just Arne in the Kitchen and see what happens..lol

@GiselaSuski 2 года назад

I have eaten Cabaret before many times and enjoy it - leftover I marinate it with vinegar and onions.

@nancyjohnson6211 2 года назад

Great video! You are both so entertaining! Thank you!

@colleen1770 Год назад

In the southern USA this is called a congealed salad. Mayonnaise would be put in the hole in the center. Also no longer popular here. Love to see you in the kitchen together.

@elaineenstone6834 2 года назад

The Cabaret looks delicious. Will have to make it. 🇬🇧

@marshabanks665 2 года назад

It looks gorgeous, but I'm with Eric...I'm shaking my head no! I don't like shrimp cold in any form! But, I loved watching you cook, Arne, with just a "little" help from Carlos!

@monikamoews1192 2 года назад

I love this dish; its old fashion from the 60tes in Germany and I had forgotten this, till you made this now! (I`m 71 years old). Thank you so much for this receipe!!!😋😋😍 greetings from Bavaria

@heidikuijer3612 2 года назад

Love when you guys are in the kitchen. Looks like jello salads in the US or sülze in Germany. Happy Sunday!

@adriennef4637 2 года назад

YAY! Love a good cooking video💓

@paigemcmasters6520 2 года назад

My mom and grandma used to make aspic salads for luncheons. They're so beautiful. Great job guys! Maybe you can find more molds at the thrift stores!

@leannboyea1822 2 года назад

But Arne, that shirt is stylish and FABULOUS😍

@ARNECARLOS 2 года назад

Thank you!0

@phoebeegray 2 года назад

It’s gorgeous!!!! I want to eat it, sliced, on a bed of lettuce, with a peppery cream sauce…

@kdunlap3289 2 года назад

We used to use salad or fruit as a filling, with either lime or lemon jello.

@pamzumwalt2968 2 года назад

You two crack me up.

@margaretgerth1067 2 года назад

Arne: “I think YOU should do this Carlos”. 😂

@KimLomQld 2 года назад

Love you guys ! I think Carlos can be a little bossy 😁 The saying goes.. "To many cooks spoil the broth"

@karentoynton8948 2 года назад

Looks good both. Love your Aprons as well. Poor Eric, always very quiet in the background hehe.

@jennystroyeck7954 2 года назад

Time travel back to the days of my grandma’s card party luncheons! She served it with a mayonnaise & horseradish, or mayonnaise & mustard dressing to spoon on each slice.

@jerananelms1760 2 года назад

Beautiful

@jillfoster6369 2 года назад

Loved it guys and had a laugh again - always do when you are both in the kitchen. I agree with Eric though and will give this a miss today. Looking forward to more - thanks all. 👍👍

@gingerporter1473 2 года назад

In the south of the US we call it Shrimp Mold.

@lunardesignstudiolinda1256 2 года назад

Love Eric talking with camera lol

@stephsmith5969 2 года назад

i had hoped that today would be the day Arne would wear the boa he was wearing when you two met, since it is party time. maybe one day eh? xxx

@ARNECARLOS 2 года назад

Maybe one day!

@darlenem4940 2 года назад

Loved it when Erik was moving the camera. You two are awesome

@vivianpowell1732 2 года назад

My favorite light meal, for lunch or supper, is chicken salad (my recipe), tomato aspic, and hot rolls. My mother made jelled salads and desserts that were delicious, but she never made tomato aspic until I introduced her to it in the 1970s. I learned how to make tomato aspic from a friend in Louisiana.

@simoneypkemeule2440 2 года назад

A lovely dish! I'm on team Arne , and would love it! In Italy they make it also with boiled shredded chicken-breast, so yummy!

@ARNECARLOS 2 года назад

yummy

@allisonkohtz8540 2 года назад

My first experience with aspic was not a good one, and as a child my brother would threaten that he’d make me eat aspic when he was being mean to me. That said, it made me giggle that it’s Arne’s favorite. You may have my portion, Arne! 😉

@corriendunar3436 2 года назад

I wonder...how can food go out of style 😊 when it's good, it's good 👍🏻 Hope you enjoyed it. Have a lovely evening and take care ❤

@foleyjp1 2 года назад

'the Aspic was made in our house with unflavored gelatin and some beef boullion. Walah! Aspic! We never put shrimp in it, but all sorts of vegetables along with chopped celery and cucumbers. It was like a gelled salad.

@kathleengarvey4634 2 года назад

My grandmother would have called that dish either a jellies salad or simply aspic of ..name your principle ingredient. This was a " society dish" in pre-WWI America. It became increasingly popular as folks recovered from Depression and WWII. Mostly as electricity and refrigeration spread. Many rural areas did not get electricity until the 1950's.

@sigrunwestrus68 2 года назад

Looks great! Not a favourite dish of mine to eat, but it looks very decoratief on the table.

@heidilady 2 года назад

Very 1950s and victorian. It looks right out of my vintage jello cookbook

@terryfeuka1381 2 года назад

Success!! And you both look smashing!

@dragonknitter 2 года назад

Looks like a whole meal to me

@bluegrassdreams2seams510 2 года назад

Looks beautiful! I don’t know if I’d like it either, Eric. Cheryl

@flaxholmelis5996 2 года назад

After watching this I think it should be brought back into fashion! Actually looks really good x

@angko-pe 2 года назад

This is one of the only foods my poor Norwegian husband will not eat! It was apparently very popular to bring to parties in the 80s and in my husband's family you had to eat a little bit of everything, so if 5 people brought this then you had to have 5 slices. I don't blame him for not liking it, then and now.

@ARNECARLOS 2 года назад

😂

@racinewithlotsoftips2518 2 года назад

You both are wonderful

@ARNECARLOS 2 года назад

Thank you!

@piano56781 10 месяцев назад

Just catching up with your videos! In our family (in Canada) we used to have tomato aspic befor a Sunday dinner. I think my Grandma used tomato juice in the gelatin. We kids did not like it at all! It was also on every buffet (smorgasbord) we ever went to. I can still taste it in my mind! LOL

@ARNECARLOS 10 месяцев назад

We will have to look into adding some tomato juice

@sheilamann6721 2 года назад

Cooking shows are the best! Thanks again for the fun.

@litabilotti7169 2 года назад

This episode is so funny. I’m surprised that we didn’t hear laughing in the background. And, aspic is suspect. A good time for all.

@katev2787 2 года назад

My mother made aspic by cooking the chicken legs that were left when she killed the chickens for the freezer. My lob ws to wash the chicken legs - they are pretty scaley and you really have to scrub them. She cooked them quite a while and that is made the gel for the aspic. This is much easier!

@ianmedium 2 года назад

When I grew up in England in the sixties and seventies there were very similar things in aspic, prawns and boiled eggs especially and also tongue in aspic.