Favorite foods

On Tue, 13 Jan 2004 13:52:51 -0500, S Viemeister
wrote:

Hatunen wrote:

I'm rather partial to the reindeer and elk/moose served widely in
Finland.

I've never had any - what do they taste like, and how are they usually
prepared? (and I won't believe it if you say 'chicken'!)

In another post David Home pretty well covers the reindeer. It's
prepared in a number of ways, mostly involving, as he says, bold
sauces to go with the rather bold flavor of the meet. There's a
wonderful Lappi restaurant we go to whenever we're in Helsinki
that manages to make it into a cuisine:
http://www.helsinki-hotels.net/lappi.htm

I've also had it in the restaurant aboard the Tallink ferry
between Helsinki and Tallinn. Not to mention that my relatives on
the farm serve it from time to time. They also serve "moose",
mostly in the form of a stew (it's usually from a moose someone
in the house hunted the previous winter).

Reindeer is widely available in Finn grocery stores, including
pre-packaged in blister packs, but it's a bit dear.


************* DAVE HATUNEN ) *************
* Tucson Arizona, out where the cacti grow *
* My typos & mispellings are intentional copyright traps *

David Horne wrote:

I can offer an opinion on the reindeer- it's a rich, dark meat- a good
reindeer steak is a little like the best qualities of beef, duck, and,
oddly, ostrich- all combined. An aunt of mine serves it with a raspberry
sauce. I think a bold sauce goes well with the meat, but I've had it
served many ways- and I've never disliked it.

Sounds worth trying - do you know if it's exported to the UK?

? If you've had a meal like
that (and indeed the other home-cooked specialties in that country) it
does make you wince a bit when some people (and it's hardly a tiny
minority opinion) complain that Norwegian food is bland!

Good Scottish cooking with fresh, high quality ingredients, is also
excellent, and, like Norwegian food, often under-rated.

Sheila

Hatunen wrote:

In another post David Home pretty well covers the reindeer. It's
prepared in a number of ways, mostly involving, as he says, bold
sauces to go with the rather bold flavor of the meet. There's a
wonderful Lappi restaurant we go to whenever we're in Helsinki
that manages to make it into a cuisine:
http://www.helsinki-hotels.net/lappi.htm

I've saved that link, in case I ever find myself in Finland.

Sheila

On 13/1/04 20:26, in article , "S Viemeister"
wrote:

[...]

Good Scottish cooking with fresh, high quality ingredients, is also
excellent, and, like Norwegian food, often under-rated.

Really? What Norwegian food is under-rated? My experience is that, apart
from the excellent fresh fish, Norwegian food ranges from the tastless
(Norvegia cheese etc) to the disgusting (pinnekoett, lutefisk et al).

J;

(brenda) wrote in message . com...
Holland - a great Rijstaffel!

Which proves my point, Indonesian food in the Netherlands is tops, but
it's still Indonesian.

"Hatunen" wrote in message
...

I'm rather partial to the reindeer and elk/moose served widely in
Finland.

Well, in restaurants perhaps and in Lappland in particular but in southern
Finland you seldom see this stuff on the shelves of groceries. It is
expensive and I guess it also is more laborous to prepare than meat of
domestic herd. The consumption of this sort of meat is really marginal in
Finland (apart from northern most Finland were few people live).

Locus wrote:
(brenda) wrote:
Holland - a great Rijstaffel!

Which proves my point, Indonesian food in the Netherlands is tops, but
it's still Indonesian.

At risk of angering Sjoerd, I still don't find typical Dutch Indonesian food
to be particularly good. Mostly really ketchupy and goopy. There are a few
good places hidden here and there but you have to do some work to find them.

miguel
--
Hundreds of travel photos from around the world: http://travel.u.nu/

"Markku Grönroos" wrote in message
...

"Hatunen" wrote in message
...

I'm rather partial to the reindeer and elk/moose served widely in
Finland.

Well, in restaurants perhaps and in Lappland in particular but in southern
Finland you seldom see this stuff on the shelves of groceries. It is
expensive and I guess it also is more laborous to prepare than meat of
domestic herd. The consumption of this sort of meat is really marginal in
Finland (apart from northern most Finland were few people live).

You don't see reindeer meat on the shelves, it's always sold frozen so you
have to look for it in the freezer... ;-)
More expensive than packed minced meats, yes, but laborous to prepare, no.
Poronkäristys (reindeeer stew) is easy to make and when served with potato
puré and crushed lingonberries is very tasty and low-fat. A nice change for
ordinary hospital-food-like meatballs, but preferences do vary. Any way, the
taste is strong, like wild game.

tv

On Tue, 13 Jan 2004 14:38:03 -0500, S Viemeister
wrote:

Hatunen wrote:

In another post David Home pretty well covers the reindeer. It's
prepared in a number of ways, mostly involving, as he says, bold
sauces to go with the rather bold flavor of the meet. There's a
wonderful Lappi restaurant we go to whenever we're in Helsinki
that manages to make it into a cuisine:
http://www.helsinki-hotels.net/lappi.htm

I've saved that link, in case I ever find myself in Finland.

I don't want to scare you our anything, but you might want to go
to http://www.lappires.com/ and check out the "a la carte" and
"menu" clicks at the top of the page.


************* DAVE HATUNEN ) *************
* Tucson Arizona, out where the cacti grow *
* My typos & mispellings are intentional copyright traps *

Hatunen wrote:

I don't want to scare you our anything, but you might want to go
to http://www.lappires.com/ and check out the "a la carte" and
"menu" clicks at the top of the page.

You did too mean to scare me!
Perhaps when I win the lottery......

Sheila