Glossary F
Flauzen refers to a dish from Saarland, Germany. It is a salad made of Tripe (tripe salad).
Flauzen is made by cooking the Tripe for about 2 hours until it is tender then cut into thin strips. The thin strips of cooked Tripe is then placed in a bowl or a glass , plenty of white onions are added, then a sauce made from a mixture of oil, vinegar, salt, pepper and bay leaves is poured into the glass. This mixture is then placed into the cold cellar or in a refrigerator for three (3) days.
Flauzen is best when served with dark bread with butter. It goes well with Saarland beer or an Alsatian Edelwicker
Fiske Torvet means "Fish Market" in Norwegian where fresh fish and seafoods are sold straight from the seas and fjords of Norway.
In the Philippines, we buy fresh fish and seafoods from so called "Palengke" or "Wet Market" where most fresh produced can be brought. Nowadays, fresh fishes and seafoods are also available in big Supermarkets.
Fenalår refers to the cured leg of mutton which is one of Norway's unique national speciality.
Mutton is the trademark of Norway's cooking when it comes to meat dishes, although, other meat from the games are also used as a food source. Elk is mostly used in most inland areas and reindeer meat is the specialty of the north of the country.