I wonder if I’ve just possibly missed something.

A wife, perhaps?

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

I wonder if I’ve just possibly missed something.

A wife, perhaps?

Maybe thats the problem:)

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[/quote]

Old James

Eric is half Finnish and I've sampled some Finnish... uh.... "delicacies" prepared by his relatives.

Perhaps you need to seek a wife from a more food-centric culture? May I suggest a trip to France or Italy or Greece?

I think she's mistaking Norwegian food (most of my other half) for Finnish food. Lutefisk is Norwegian, dear.

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@SETIEric@qoto.org (Mastodon)

I think she's mistaking Norwegian food (most of my other half) for Finnish food. Lutefisk is Norwegian, dear.

No dear, I was thinking of "moijjaka", although I'm sure I have misspelled it. Boiled dinner? Come on, that's not even trying!!! Even the English would throw a bay leaf or two into the pot!

I am Italian and my people know food. Give me an onion and three old potatoes and I will emerge from the kitchen with something delectable. Pasi Karonen, I stand by my advice to you.

Let's not indict an entire cuisine based upon my father's cooking ability.

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@SETIEric@qoto.org (Mastodon)

I think she's mistaking Norwegian food (most of my other half) for Finnish food. Lutefisk is Norwegian, dear.

No dear, I was thinking of "moijjaka", although I'm sure I have misspelled it. Boiled dinner? Come on, that's not even trying!!! Even the English would throw a bay leaf or two into the pot!

I am Italian and my people know food. Give me an onion and three old potatoes and I will emerge from the kitchen with something delectable. Pasi Karonen, I stand by my advice to you.

Does frozen pizza count as a food group?

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

Hei Pasi! ;-)

Yes, of course, Lutefisk is Norwegian! hehe - Who else than a
Norwegian would even get the Idea to eat that fish that fell from
the table, and into the tin of soap water standing beneath it, because
the house mum was busy scrubbing the light wooden floor clean, before
making dinnere?? Hehe -

But yes, no matter how it was "invented" the first time,
- Lutefisk is Very good. But it has to have the exact right
consitence and be of good quality. That is due to how long it has been
watered after taken up of the soap water - (i must laugh agian..hehe)
and also how much salt it still contains. So this is also possible to
correct before cooking it. Well, it shall of course be dampend, not
cooked. - in the oven.

Sauce - Well, normally we just use crispy, fried bacon and fat on it -
and when having a bit of that on the potatoes as well, its quite eniough.
Lutefisk is not exactly "dry". ;-)) In addition - "Ertestuing" - who will
translate? - and of course salt, pepper and mustard.
If preferred, it can be made a good mustard sauce instead. ;-)

Im also very agree with you Pasi - Lutefisk is Way better and healthier
than all this fried-and-burned-in-all-kind-of-fat-with-almost-no-fish-in-it-after-all-stuff
that is made all over the world - and eaten way too often. Lol

I didnt find any proper pic, but..


God appetitt. ;-)

Ahoy, shipmates!

Lutefisk is Norwegian – –

Yes that is very true, but us in the Nordic countries (Iceland, Norway, Denmark, Sweden, Finland) sure can appreciate real delicacies. Well it just may be the case, that not exactly everybody loves e.g. lutefisk, but personally I prefer that a lot to those burnt things I usually get. What you need with lutefisk, is a lot of black pepper and a good sauce.

And I’ll venture to ask AriZonaMoon’s educated opinion ’bout this, too.

In fact, good sauces often are crucial. Alas, my sauce attempts normally make the fire smoke alarm to go off.

By the way, noticed today a fascinating British Broadcasting Corporation news item:
”Meet the creatures that live beyond the abyss”
http://news.bbc.co.uk/2/hi/science/nature/8426132.stm

Wonder what they taste like... umm wrong, sorry, I meant how they manage all their social connections. ;-)

Regards

PK

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Thanks to Miz Moon for proving one of my main theories of cooking - you can make anything edible by adding a bit of bacon.

I visit Finland several times a year on business, and their cooking is nothing to be ashamed of - at least some of it. The area around Kupio specializes in small fish baked inside a loaf of bread, can't remember the name, but it is really quite good. Also, I've had excellent pickled fish in several places in Tampere. The Finnish reindeer I've had is also pretty good.

The Finns also do some sort of watery stew that is supposed to be a good way to use up leftovers. Had that a few times further north, around Vieremä, can't say I like that too much. But all in all, it is possible to eat very well in Finland.

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Thanks to Miz Moon for proving one of my main theories of cooking - you can make anything edible by adding a bit of bacon.

Just one word - "pancetta". Nothing more need be said...

. . . lotsof meat

Ah, One of My favorite foods to cook, Spaghetti, Yum... When I do cook spaghetti I use the big pan. :D

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I think she's mistaking Norwegian food (most of my other half) for Finnish food. Lutefisk is Norwegian, dear.

No dear, I was thinking of "moijjaka", although I'm sure I have misspelled it. Boiled dinner? Come on, that's not even trying!!! Even the English would throw a bay leaf or two into the pot!

I am Italian and my people know food. Give me an onion and three old potatoes and I will emerge from the kitchen with something delectable. Pasi Karonen, I stand by my advice to you.

Does frozen pizza count as a food group?

Possibly as a bunch of them maybe, I don't know really. :D Another favorite, I usually get a pizza from Domino's and less often from Pizza Hut or Little Caesars. :)

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I'm very much a midwestern meat and potatoes type.

Baking a nice beef roast right now and it smells soooo good! Home made mashed potatoes and buttered corn to come next, along with my famous gravy* to top off the meat. A nice delectable biscuit will round off the meal at our house tonight.

I simply can't wait!

(*I seem to have been voted as having the best gravy in the four combined families of mine, Michele's, and Michele's two brother-in-law's).

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I'm very much a midwestern meat and potatoes type.

Baking a nice beef roast right now and it smells soooo good! Home made mashed potatoes and buttered corn to come next, along with my famous gravy* to top off the meat. A nice delectable biscuit will round off the meal at our house tonight.

I simply can't wait!

(*I seem to have been voted as having the best gravy in the four combined families of mine, Michele's, and Michele's two brother-in-law's).

Mom used to make a pot roast sometimes and of course some stew(in an aluminum pan made in Australia), Those days are long gone here. Of course I could make the stew, But It means buying a lot of fresh and some frozen ingredients(potatoes, carrots, onions, celery, flour and stew beef).

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I'm very much a midwestern meat and potatoes type.

Wow! What a West Coast - Midwest dichotomy we have today!

Right now I am making a diabetic-friendly soup to bring to my mother tomorrow. I am roasting butternut squash with onions and pears in some olive oil with fresh thyme. I will then puree the roasted fruits and vegetables with some low salt chicken stock and some low fat milk. (Mom is also a cardiac patient.) The roasted pears give the soup some body, so you can skimp on some fat.

The whole deal probably sounds disgusting to a "meat and potatoes" guy, but my mother loves this soup and anything she is willing to eat that comes from a diabetes cookbook gets two enthusiastic thumbs up in my kitchen.

I'm very much a midwestern meat and potatoes type.

Wow! What a West Coast - Midwest dichotomy we have today!

Right now I am making a diabetic-friendly soup to bring to my mother tomorrow. I am roasting butternut squash with onions and pears in some olive oil with fresh thyme. I will then puree the roasted fruits and vegetables with some low salt chicken stock and some low fat milk. (Mom is also a cardiac patient.) The roasted pears give the soup some body, so you can skimp on some fat.

The whole deal probably sounds disgusting to a "meat and potatoes" guy, but my mother loves this soup and anything she is willing to eat that comes from a diabetes cookbook gets two enthusiastic thumbs up in my kitchen.

My Mom was from Rockwall Texas(I have some distant living relatives there still) and really knew how to cook, from scratch, pies, cakes, stew, roasts, turkey and all the trimmings(Even I can cook a Turkey correctly or even burn water if I don't watch the amount in the pan), Ham, Soups(from scratch too, simple to do), She didn't do too well with liver, But then only Dad and My Brother liked liver so I can't blame Her really, It had the consistency of leather though, The onions were good though, In any case to this day I still don't eat any liver. It's bad enough that I have trouble burping at times, Like just after eating. I'm not a bad cook though, But I had an excellent teacher, I think She missed out on doing that for a living though as She took Home Economics and She was good at It too. Also She cooked Greens(Swiss Chard, Chard, Collard Greens, Spinach), But then She was a Southerner.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I'm very much a midwestern meat and potatoes type.

Wow! What a West Coast - Midwest dichotomy we have today!

Right now I am making a diabetic-friendly soup to bring to my mother tomorrow. I am roasting butternut squash with onions and pears in some olive oil with fresh thyme. I will then puree the roasted fruits and vegetables with some low salt chicken stock and some low fat milk. (Mom is also a cardiac patient.) The roasted pears give the soup some body, so you can skimp on some fat.

The whole deal probably sounds disgusting to a "meat and potatoes" guy, but my mother loves this soup and anything she is willing to eat that comes from a diabetes cookbook gets two enthusiastic thumbs up in my kitchen.

That sounds so yummy Angela. Please book me an appointment on what Sunday is available.

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Been many years, but I used to cook up a great roast beast once in a while myself.

One pork roast, one beef. Lot of onions. Toss in the 'taters and let it roll.

Might have to do that again soon.

Need some solace right now...


Good German food would do me well......have not eaten in about 3 days.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

I'm very much a midwestern meat and potatoes type.

Wow! What a West Coast - Midwest dichotomy we have today!

Right now I am making a diabetic-friendly soup to bring to my mother tomorrow. I am roasting butternut squash with onions and pears in some olive oil with fresh thyme. I will then puree the roasted fruits and vegetables with some low salt chicken stock and some low fat milk. (Mom is also a cardiac patient.) The roasted pears give the soup some body, so you can skimp on some fat.

The whole deal probably sounds disgusting to a "meat and potatoes" guy, but my mother loves this soup and anything she is willing to eat that comes from a diabetes cookbook gets two enthusiastic thumbs up in my kitchen.

It doesn't help that I'm a notoriously picky eater either! I don't really care for squash and I'm not real big on soups other than chicken and dumpling, beef noodle or tomato. Can't stand salads either (but I love eating plain lettuce).

I cooked the roast last night with some onion, green pepper (I don't really like green peppers, but they add so much good flavoring to food), garlic powder (I would have used the real stuff but I didn't have any) and some beef base to give it a fuller flavor. Baked it for four hours to make it nice and tender.

Michele did the mashed potatoes since she does them so well. Corn was direct from a can and we decided to use canned biscuits too because she was so tired after working all day.

The meal was so tasty, I loved it!

Tonight we're going to be busy so we're going to cheat and make some quick tacos with meat and taco seasoning bought from the store.

I wanted to take my dad out to dinner for his birthday, which is coming up on Feb. 1st, but he apparently doesn't like to dine out. I was going to take him to this really nice restaurant that opened up in Crystal Lake called Jameson's. I've been there twice and the food is so delicious!

Had a filet mignon medium-rare (I usually eat them medium-well) and that sucker was juicy. A nice baked potato loaded with butter that I couldn't even finish! They gave me some yucky broccoli that I didn't touch.

I also had a nice fettuccine alfredo the second time and it was pretty good too. There was also a nice chicken dish I sampled off a friend's plate but I can't remember what it was called. I think it was chicken teriyaki. The chicken breast was also juicy and tender, and I wanted to try it out when I go there again.

If I wasn't so full from last night's dinner still, I'd say I'm really hungry talking about all this wonderful food. :)

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