removes single valued columns: As the name states, this removes columns in which each cell contains the same value.The default is to drop columns and rows with more than 90% of the values missing. dropping empty and virtually empty columns: You can use the parameters drop_threshold_cols and drop_threshold_rows to adjust the dropping to your needs.Some column name examples: Yards.Gained -> yards_gained PlayAttempted -> play_attempted Challenge.Replay -> challenge_replay
This also checks for and fixes duplicate column names, which you sometimes get when reading data from a file. cleaning the column names: This unifies the column names by formatting them, splitting, among others, CamelCase into camel_case, removing special characters as well as leading and trailing white-spaces and formatting all column names to lowercase_and_underscore_separated.This dish and Fårikål are the best comfortfoods when it gets cold _cleaning() performs a number of steps, among them: But this is one of those fall/winter comfort foods I miss from back home. This is also one of those dishes that taste better the next day.
Some eat these with some syrup, we just eat them as they are. We always have rutabaga cubes or mash on the side and some of the smoked sausages you can get in Norway, here I would do a link of the Polish Kielbasa. Cooking the klubbs, kumle etc in the stocks will make them absorbs some of the flavor from the stock. We have always used rye flour to make these, and we don't put any bacon in the middle, that is more common in the north and south part of Norway.
I'm from Bergen west coast Norway, so we call it Raspeballer. Also depending on where in Norway you live you call this dish klubb,krub kumle or raspeballer. My parents get an uncooked salted and smoked ham (on the bone) and cook it for a couple of hours in water to make a flavorful stock to cook them in. This is one of those dishes, we've always had this in the fall/winter and always make a big batch (in a stock pot). Usually I have to drain the excess water off.īeing a Norwegian who's lived in the states since 2005 I miss my mom's cooking. So making these depends a lot on your potatoes. I let it sit for 5 minutes and came back and started to knead the dough and long story short, I ended up having to add even more flour. So I added the flour a little at a time and became worried I would have to add water to the flour and ground potatoes, because the dough was dry and crumbling. It turns out the potatoes did not have water collected at the bottom of the pan after I grated them. I made a small batch of Krub today from russet potatoes, expecting them to release a lot of water. In fact my grandmother used her food processor. She also used an old hand cranked grinder that we ran the potatoes and onion through, but I have found that grating works just as well. My mom made them the size of softballs and they took much longer to cook. We make them about tennis ball size and then slightly flatten them. I have made these for over 30 years and this was the best batch I have ever had. There was almost no water that drained off them. He also could find only organic red potatoes at the store. He deceided to fry a pound of bacon and then crumble it up and mix it in the dough. My son made this with me for Easter Brunch. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out.
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