#musicbrainz

It's started showing up here recently.

is image uploading broken for everyone? I get “Server busy, try again later”. It was happening sporadically last night, but no luck at all this morning.

If that's similar, I can buy some at the store and use it to culture some seterrømme, probably.

cheezmo2: it's sunday

never try uploads o na sunday

Takk, CatQuest.

ingen årsak

I'm mostly using inf oi find from norwegian wikipedia tho :p

I need a break from scanning anyway.

Well, I can only understand about a quarter of what I read there anyhow. :-P

cheezmo2: Keep an eye on https://archive.org/stats/s3.php#3h and try again when the red line goes away.

but yes, things that are similar in texture/taste to rømme is: Crème fraîche, turkish yogurt, soured cream, mascarpone

it fou could get a hold of un-pasturized cream then it'd self become rømme, but I don't know how to do that

CatQuest, any great typically Norwegian foods I should make myself?

hmmm..

Pizza Grandiosa! http://www.grandiosa.no/

ok kidding :P

but let me see

avoid lutefisk definitly

Surströmming

nø blander du freso. det er definitivt svensk og du har ingen unskyldinig

Or, wait, is that Swedish? Or is that the same as lutefisk?

nø lol nå mente jeg

Ah, snap. :p

Freso: if it has a ö it's not norwegian, we always use the æøå

What's the difference between the two again?

Lutefisk isn't fermented, it's preserved with lye.

Surströmming is fermented.

it's discusting

Well, we have stuff using ö in Danish. You never know. People are crazy.

Surströmming is horrible, but I don’t know if that‹s

aaanyway

a difference.

there's baccalao :p

I'd try lutefisk, but I seriously doubt I'd like it.

but thingsi eat myself are.. fishpudding with whitesauce and potatoes/carrots. meatpatties in a graywy with the same, sometimes mashed potaotes and a kind of stew on snitted beans

pollocsteak!

there is lefse

Looking at the last 60 days, it eems to be a uniquely bad time for uploading artwork, oh well.

with cinnamon and butter

in the summer everybody freaking grills EVERYTHING

oh but

Was about to ask if you eat it that way. Cinnamon, butter and sugar is a pretty typical Norwegian-American way to eat lefse.

pickled herring!

what I do is i combine butter with cinnamon and powdered sugar. put that on the prepaired lese (usualyl you have to rehydrate them since they come dry) and then put it ion them and roll it up, then put in the refrigerator until the buter is hard again

then there is pannekake. and everyone will tellyo uit's the same as french crepes or german pancakes but DET ER DET IKKE

becasuse my mothe said norwegian pancakes are unique. so there nyany (probably I am wrong :P)

any kind of fish baked and stewed. fishgratin, fish pudding, he same but as balls (lol fishballs) herring

fish soup

to be using is cod (torsk) pollock (sei) Steinbit(wikipedia calls ti grey atlantic wolf-fish, which is awesome)

steinbit is especially delicious fish for grilling or as to make in cakes like on a burker

erh burger

Sounds good to me.

ah and reindeer

you get the finnbiff, it's little thin slides of meat, and fry this with bacon, Juniperberries, Cantharelle, some pepper and salt, + the norwegian browncheese for the sauce you get the "venecin" souce. it's mostly the best thing

Brown cheese? Geitost or something else? (At least the geitost around here is brown.)

Myseost <3

hmm unless it's "gudbransdalsost"

there are diff types, G is usually made with cowmilk, myseost like freso says is made with uhhhwhey I think it's called?

and thne the goatchese wich is very strong

Wow. Found a rømmegrøt recipe that doesn't call for any sort of sour cream, American or not.

Butter and half-and-half.

heh

what is half and half?

Half cream, half milk.

regular 3,8 % ft milk?

haha

http://en.wikipedia.org/wiki/Belgian_Revolution... fun

erh -ft

Not sure, CatQuest.

in anycase what you'd be making ais reconsitited cream (the liquid stuff we call fløte, the whipepd stuff we call krem)

my mother told me about how the people after the war would do to make cream (since it was stil pretty expensive and hard to come by etc)

I think what we class as whipping cream here is roughly the right percent fat.

they'd combine butter, powdered milk, buttermilk and so on and the end result would be something aliken the the original fløte

probably "kremfløte" which is the basis of "seterrømme"

hnn but now I will a go and atempt to make tonkatsu

also uh for norwegian food. um there are o much sushi resturants :P

Anyone here able to track down a "repository" of sound files from Skyward Sword? I can only find various music stuff from the game.

hmm

Is this a single? http://www.discogs.com/release/2074048

Probably – one song on side A, release is named the same as that song.

Also, someone go fix the CAA, kthz.

*kthx

need some up votes or approvals please: http://bit.ly/RvXtdx :)

LordSputnik: the first two edits I see are dupes. I guess that's why you say "testing nifty script"?

CallerNo6: hmm yes, I've cancelled one of them - let me know if you see any others

will do

err two duplicates?

hmm that's a bit weird

LordSputnik: Well, there will necessarily always be at least two duplicates.

Freso: how so?

oh, I meant that the first two edits were identical. did you find another pair?

LordSputnik: Unless an edit can be a duplicate of itself.

CallerNo6: no, there seemed to be 3 edits the same

Freso: well no, one edit is the original, the other is the duplicate

both edits can't be really be duplicates unless they were made at exactly the same time (or are they both originals? :P)

I realized when I was saying it that I was abusing the word "dupe".

LordSputnik: Both edits must be original, unless one was copied from the other.

"Twins"?

Freso: I guess they're just really three identical edits

11 seconds seems like a big difference in duration. fade? silence? speed-correction?

CallerNo6: well the recording length is the median of all the attached tracks

I'd guess a mixture of those 3

it's definitely not a different mix though, so should be the same recording

I thought speed-corrections were a new mix. Or did I dream it?

CallerNo6: I don't think so, that seems like a mastering difference to me (unless some bits of the song are sped up differently to others)

"Similarly, different volume fades at either end of multiple tracks are not reasons to maintain separate recordings... The same is true for variations in playback speed between recordings."

Hmm. The only reason I would say that speed-correction is a new mb-recording is that it changes the pitch. But I'm fine with it either way.

(as if Eleanor Rigby weren't earwormy enough already)

will check it out when I'm back at summit house #2 :)

at your peril

hmmm can't create artist from the release editor

_5moufl: Why not? You should be able to do it from any artist autocomplete.

it usually works fine.

just not right now I guess

It worked for me, but perhaps you hit a timeout when loading the form?

E.g., I just got a 504 again.