Nobel connections: the City Hall is where the banquet and entertainment is held, Konserthuset by Hötorget is where the actual Royal ceremony of handling out the prizes are held, and in Gyldene Freden, the very old restaurant at the far end of Old Town Stortorget is where sometimes the Swedish Academy (that picks the Nobel winners of literature) eat traditional split pea soup and pancakes on some Thursdays. They have a floor dedicated to them. Even more so Anders Zorn, one of the most internationally acclaimed painters once owned it. Also, another fun fact that can be used for a lot of European citiies is how to spot any medieval core: just look at the map. The parts that look like "spaghetti" are more lik3ly medieval. The structured blocks were adapted during the Renaissance when people realized the Romans' extreme sense of control and structure was actually good when it comes to city planning. Basically, Medieval times = streets follow buildings, Renaissance = buildings follow streets). There are plenty of reasons to return to the Venice of the North. Glad to give you tips on where to go based on interest. Very informative video, and well captured. 👍
Thanks for a great and entertaining video essay of a culinary tour around the city of Stockholm! Regarding the candy tasting, I think you would have enjoyed the traditional Swedish candy "Polkagris" a whole lot more, as it's sort of a peppermint/strawberry-type of hard candy? (Licorice in the Nordic countries is an "acquired taste") If you ever visit Stockholm and the Island of Djurgården again, especially during the summer, I would highly recommend "Rosendals Trädgårdar" It's a beautiful horticultural garden with a lovely garden café (partly situated in greenhouses) that serves great locally produced food. Hope to see you back in Stockholm soon!
I knew it! People nowadays (including Chefs) don't seem to know that real Swedish meatballs are small, like half an inch maximum in diameter. And some work the meat mix too much so they become dense.
@@erik....I guess it depends on what you grew up with. My mother, grandmothers, and friends of the family all made them tiny. But perhaps 12 mm is on the small side, but I never saw any larger than 2 cm until late 90ies or so. The small size makes for a nice ratio of crust.
There has always been variations in size. 'Large' meatballs is nothing new. For instance, Café du Nord in Gothenburg has been serving huge meatballs since the 19th century. Another establishment known for especially large meatballs was Hotell Ranten in Falköping, once famous for serving so called "knektabullar" to soldiers, who usually had an enormous appetite.
@@HerrBrutal-bl2fk Yeah well, but large meatballs trnds to be rather dense or oven baked (nothing wrong with that per se), if you like them then good for you, I prefer them as my grandmothers made them, or my great grandmothers, and my mother of course. But yeah, to each their own, If you want a meatball that is like a mini meatloaf, go ahead, I don't care, I wouldn't call it a traditional meatball though
@@HerrBrutal-bl2fk I never saw large Meatballs growing up in the 70ies, but I can only speak for Stockholm, Gothenburg, and Jämtland. Sure people were probably making them but I didn't see them.
