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Kolbulle

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HistoricFoodie View Drop Down
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    Posted: 01 October 2012 at 19:47
Back in the '90s we had the great good fortune to spend three weeks in the Swedish north country. One of the many things we learned was this interesting dish.
 
Kolbulle (charcoal buns) are a classic dish prepared by forest workers---wood cutters, hunters, and especially charcoal makers. These hearty folks were far from hearth and home, and couldn't carry a lot of provisions. So they made these pancakes with salt pork, flour, salt, and water---items that were easily carried and required no refrigeration.
 
One of our hosts' wives updated the recipe slightly, and it's really good whether you're out camping, working in the woods, or just looking for a stick-to-the-ribs breakfast or lunch.
 
I was reminded of this because we are making charcoal at Fort Boonesborough this week, and I'll be preparing them for the crew. Just figured it would be appropriate:
 
Kolbulle
(Charcoal Buns)
 
Milk
Flour
Eggs (one per person)
Salt pork (or substitute fresh pork heavily seasoned with salt & pepper)
 
Cube & fry the pork.
 
Combine milk, flour, salt, and eggs to create a thin pancake batter.
 
Return some of the pork to the pan, adding more butter or lard if needed. Pour batter around the pork. Cook until browned on one side. Flip the pancake and cook the other side until browned. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 October 2012 at 19:58
nice one, brook. i really like the no-nonsense, straightforward approach that this recipe promises. looks like a perfect camping breakfast!Tongue
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 October 2012 at 20:20
It's great for camping when the weather is on the cool side, Ron. Also perfect for a cool-weather fishing trip. Etc.
 
You can, if you want, prep everything ahead of time. Mix the batter. Fry the pork and put it in another container with some extra lard. Then, when ready to cook, proceed as above.
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