Monday, 3 April 2006

Finnish cuisine

Finnish cuisine has been talked down badly lately in the media alongside with the English cuisine. Some EU-countries brag about their world famous gourmet-cuisines. So what really is pizza more than tomato-sauce on bread? Or Confit de canard, a mushy bird simmered in fat? Foie gras, pate on the liver of geese with too much food forced down their throats so they develop enlarged, sick livers?

It is just that these dishes are well known around the world and people are more accustomed to them. Finnish food is not merely smoked reindeer-meat and cloudberries. Or did you just get served the bad pieces or is the real problem that you are jealous at the Finns, ( and Swedes and Norwegians) cooking food on all Santa’s reindeers and none left to the rest of Europe?

The Finnish cuisine at least has different seasons with different foods accordingly. Wild game, wild berries and mushrooms in the fall. Pork, ham, rustic stews and soups, fresh sweet water fish such as Pike and Perch in the winter. Summers filled with food barbequed outdoors, fresh cooked dill potatoes, pickled herring, smoked salmon and strawberries and whipped cream and crayfish in end of summer.

Here we are really dealing with originality and preserving the Finnish national identity in a united Europe, the European Union! So leave the Finns their food and when here if you do not dare to try something different, then you are welcome to have your everyday tomato-sauce on bread yourself.

Oh, and one more thing about Finnish traditional cuisine, at least you get full on what you are served on the plate and do not have to wear your reading spectacles on to see what is on your plate.

Unless if you are on a reduced calorie-diet, then I guess just seeing some food, no matter what food, just any food, will do. And the less the better!

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