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Unfortunate foreign food names or brands

There have been some controversial candy names and packages in Finland. The names have been recently changed, but they were in existence for tens of years.

http://www.nationalvanguard.org/print...

Of course, they were sold in the K supermarket chain:

http://www.saunalahti.fi/seituomi/boo...

The number of K's in the store's designation indicates it's size, with 1 K being a convenience store and 4 K being a large supermarket. There are a fair number of KKK stores in existence.

Also, in Finland "pussi" means "bag", so it's common to see big bags of chips for sale with the designation of "megapussi" - huge bag.

http://i7.photobucket.com/albums/y290...

Finally, some funny food name pics (fart drink is even included):

http://tawcan.blogspot.com/2005/06/ti...

Dec 29, 2006
podz in Not About Food

Stockholm/Tallinn/Helsinki report (LONG)

I spent a couple of days in Tallinn a few years back and had lunch at one very good restaurant: Toomkooli. This restaurant is in what looks to be an old house on top of the highest hill in the old town - quite a hike. If you're out of shape, take a taxi :-)

http://www.toomkooli.ee/web/eng/eng_m...

I don't remember anymore what I had, but I do remember that the food was absolutely amazing. This would also be a good restaurant to take business clients, etc.

Not sure, as my stay was so short, but this could easily be the best restaurant in the city.

Dec 29, 2006
podz in International Archive

How to properly cook an omlette?

Use a large non-stick skillet, the largest one you have. Stir two whole eggs in a small metal bowl with a fork. Chop up some thin ham slices. Set out some real cheddar cheese slices. Heat skillet to medium-high, and put in a tablespoon or two of butter - enough to coat the entire skillet.

Fry the ham with a lid or splatter guard for a few minutes, then put it into a small bowl. Add 1 more tablespoon of butter. Stir the eggs again as you pour them into the skillet - eggs should cover the entire skillet. Use a plastic spatula and stir the eggs as they cook, taking care to spread the uncooked parts over the bare spots. Repeat as needed. When the top of the egg starts to look almost cooked, lay some slices of cheddar and spoon some of the fried ham on top. Fold in half with the spatula, and put it on the plate!

Dec 28, 2006
podz in Home Cooking

Leftover salmon?

I never tried with poached salmon, but I recently invented a really good recipe with graavilohi. It's good to use that end piece of the fish which is hard to slice :-)

Pasta with salmon and parmesan cream sauce
-------------------------------------------
End piece of graavilohi - 125g (1/4 lb), or more
1/2 box of Barilla Fusilli pasta
1 dl (1/2 cup) Parmigiano Reggiano (real parmesan cheese in a chunk)
2 dl (1 cup) heavy cream
4 rkl (tablespoon) real butter

Cook pasta until al dente (11 minutes) - do not overcook. While pasta is cooking, filet the end piece of fish from the skin and cut into small, short strips. When pasta is done, turn the burner off, drain and put back on the warm burner. Add butter and stir. Add cream and stir (it will continue to cook and thicken up a bit). Add fish and stir. Grate parmesan into the pan and stir. Remove from heat and eat.

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My 5 year old loved this "invention", and so did I :-)

Dec 28, 2006
podz in Home Cooking

Ethnic Cooking - Finland

If you like finnish baking, then you should take a look at the TV series "Hei, me leivotaan" (hi, we're baking) http://www.heimeleivotaan.fi/tv/ . It's a show where parents and kids get together in the kitchen and bake all sorts of stuff. Nothing fancy, but sort fo fun, anyway.

I live in Finland, and like to cook quite a lot. I made a reindeer roast a few weeks ago (invented the recipe myself), which I thought was really good. Instructions follow:

"Poronpaisti aurajuustokastikeella"
(Reindeer roast with blue cheese sauce
)-----------------------------------------
1 kg (2 lb) poronpaisti (reindeer roast)
-> venison, moose, or elk roast could also be substituted
4 small red onions, whole
400 grams (1 lb) Aurajuusto (blue cheese in a big wedge)
2 dl (1 cup) whole milk

Heat oven to 150c (320f). Place roast in small roasting pan and shake some salt and freshly ground black peppper on both sides. Place the red onions in the roasting pan. Place lid on roasting pan and cook for 3-4 hours, until meat falls apart when tested with a fork. Remove from oven, and keep the lid on the roasting pan.

Slowly heat the milk in a small saucepan. When the milk is hot, cut small pieces off of the cheese and let them drop into the saucepan, whisking until dissolved, and repeat until all cheese is melted.

Pour the hot cheese sauce over the roast and serve immediately with boiled or mashed potatoes.

Drink suggestion: cold beer

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Feel free to ask if you need any tips about food ingredients in Finland, etc.

Dec 28, 2006
podz in Home Cooking