This is an episode of "Ancient Recipes with Sola" where Sola El-Willy recreates a Viking Solstice feast. The Viking stew, known as "scoss," is made with reindeer, venison, and vegetables, cooked using archaeological evidence and historical hypotheses. The stew is simmered with bones for flavor and nutrition. The Viking flatbread, typically made with oats or birch bark, is adapted using rolled oats due to an allergy to pine bark. The dough is rolled thin and marked using a traditional Scandinavian rolling pin called a "kruskavel" for a unique texture. The flatbread is then baked, brushed with butter, and sprinkled with salt for flavor.
Here are the key facts extracted from the text:
1. The host is named Sola El Willy, and she is hosting a show called "Ancient Recipes with Sola."
2. The episode is about recreating a Viking solstice feast from 800 A.D.
3. The Viking feast featured dishes made with reindeer, venison, vegetables, and fish.
4. Viking feasts were family-style, and they usually drank beer instead of mead.
5. The Vikings celebrated a winter solstice festival called Yule that lasted 12 days.
6. The viking stew (scoss) is made with reindeer, venison, and vegetables.
7. Vikings used stews to stretch meat and adjust the seasoning over time.
8. The flatbread is typically made with pine bark or oats, but in this case, rolled oats are used.
9. The dough for the flatbread is dense and sturdy.
10. The rolling pin used is called a kruskavel and creates dimples in the dough.
11. The dough is carved to have a hole in the middle for stacking the flatbreads.
12. Pine bark flour was used during famines in Finland in the 1690s and 1860s to prevent starvation.
These facts provide an overview of the content without including opinions or subjective information.