IKEA has been a part of my home ever since I started living on my own, well even before that, there were a few IKEA things in my mom's home. I live in Sweden and IKEA permeates the Swedish homes to an extent that you wouldn't believe. It's cheap (or maybe I should say "inexpensive"), well designed and reasonably durable.
Some of the cheaper stuff is definitely wibbly-wobbly and the instructions say to re-draw all screws after a while... Particle board (MDF
) makes up a lot of the shelves, doors etc, but some stuff is solid wood. You get what you pay for, but IMHO you get a lot for your money at IKEA if you pick the cherries so to speak. I got loads of IKEA stuff at home, to the point that I am really hesitant to buy any more furniture from there, making my home look like one of their catalogues.
IKEA has been critizised for a number of things in Sweden, from the founder being a member of the Nazi party in his youth (which he has confessed to), to the recent idea of erasing all women from the catalogue in the Saudi edition, so many Swedes opt out because of these issues or others (of which there are a few, but this is beginning to get political I guess so I am dropping it now...).
Funny thing is however, IKEA is huge with homebrewers in Sweden since it is easy to use some of their kitchen utensils for brewing equiment, most notably a false bottom can be made from the frying splatter screen STABIL (http://www.ikea.com/us/en/catalog/products/10112530/):
And a BIAB bag can be sewn from the SARITA cloth, which is sold by the meter in white in Swedish IKEA. And many other stuffs can be used in the brewing process if you use your imagination.
Gravlax is good food, cured in approximately equal parts of salt and sugar and lots of fresh dill (possibly with a few crushed black/white pepper corns) is the basic recipe, balance of sugar/salt defines the texture of the fish, the more salt the "harder" the meat. Wrap in a plastic bag, suck out the air and put a weight on two sides/pieces of salmon, fleshy sides together, spices in between. Leave in fridge for about two days, turn over once a day.
My brother makes a mean gravlax, using a shot of rum or single malt in the bag, which adds a dimension to the dish.
"Gravlax" means "buried salmon" as originally, before fridges, the salmon was cured in a hole in the ground wrapped in cloth...