Norwegians don't know the meaning of "hot" when considering spice. Ketchup or a pinch of table-variety ground black pepper cause the capillaries on their foreheads to burst.

Norwegians barely know the meaning of "hot" when considering temperature, much less capsiacin spice! Everything Norwegian should be pale...and bland by order of the King.

The term "hot" is only used among Norwegians when a family gathering calls for a "hot dish". This refers to something other than cold foods, pickled foods or sweets which are the primary cultural foodstuffs. In the rest of the world a Norwegian hot dish is considered a "casserole".

A Norwegian hot dish usually involves three canned items with an additional meat and grain or pasta ingredient which are placed in a casserole dish and heated through [baked in an oven]. This is full extent of their "creativity" in the preparations of meat and vegetables [main entree]. Their primary creative skill is in the use of sugar and flour.

Big on the use of salt, Norwegians frown on the use of most any other "spice". Even the use of tomatoes is considered BOLD [scandalously risqué]; being one of those "spicy" vegetables don't 'cha know.

My genetic structure was hewn from the two trees you see on your right. As a product of this German/Norwegian mix, I was left, along with my siblings, to fend for myself in the culinary exploration for "flavor".

Mom and Pop Daniels