Re: What's your favorite food?
Posted: 13 Jul 2018
Probably a sandwich with a lot of vegetables and spicy mustard.
That sauce is aaaaawesoooooome! Too bad I can't seem to find it in stores here in Finland that much anymore. Have to resort to locally available Naga Jolokia sauces (which are awesomesauce too). #sadpanda #maybenotsosadpanda
They used to have it at a local store, but nowadays I get it even from Amazon!
Was just in Finland for a few weeks and recognize some of what you've mentioned - yum! Never got to try reindeer steak, but loved the salmon (some of the best I've ever had), Karelian pies (was in the Karelian region for much of my trip), and the berries were some of the sweetest I've ever tasted in my life!dhruan wrote: ↑13 Jul 2018That sauce is aaaaawesoooooome! Too bad I can't seem to find it in stores here in Finland that much anymore. Have to resort to locally available Naga Jolokia sauces (which are awesomesauce too). #sadpanda #maybenotsosadpanda
Favourite foods? Mostly vegan fare (99% of the time) but I do occasionally splurge on fish & seafood. But yeah... so many to choose from. I love cooking and eating all kinds of foods (Thai, Japanese, Nepalese and Nordic/Finnish preferred). If I had to come up with the proverbial "last meal" it would be something along the lines of:
- GTs made of Napue gin and Fever Tree Mediterranean Tonic as aperitifs.
- Thai flat noodle dish with prawns and loads of garlic, fresh green thai chilies, thai & holy basil (Prik nampla on the side), something that would have proper spiciness, bite and "Wok hee".
- Charcoal grilled atlantic lobster (3 pounds min.)
- A selection of oysters, Tsarskaya preferred (24 pcs min.)
- 2x Beyond Meat/Impossible Foods vegan cheese burger with pickles on the side (charcoal grilled patties)
- Vegan lasagna with fresh truffles, spinach and walnuts
- Charcoal grilled swordfish and salmon steaks & scallops with wilted spinach, mashed potatoes and steamed green peas
- Freshly smoked baltic herring & pike perch with new potatoes, dill and freshly pickled cucumber
- A selection of sashimi and sushi freshly crafted by a sushi master using seasons first japanese rice and ingredients
- Fresh Udon noodles with dashi broth, topped with seadfood
- Traditional Finnish clear salmon soup with finnish rye bread
- Salt cured salmon and whitefish with finnish rye bread
- A selection of caviar: beluga & vendace (Finnish)
- Top sirloin reindeer steak (400g min.) done rare and cooked on charcoal grill with a side of grilled root vegetables, slices of garlic gherkins and lingonberry jam (game is the rare exception to the rule of not eating meat, this provided I know where the meat came from and who killed it and how > can be done in Finland).
- Green salads, selection (including Finnish style green cabbage salad)
- Miniature "Hors d'Ouvres" style sandwiches topped with hummus, sliced cucumber, freshly squeezed lemon juice, dried parsley and a sprinkling of salt
- Freshly baked Karelian pies with "egg butter"
- Two bottles of Ruinart Blanc des Blancs champagne (at around 70-80€ a pop it is not the most expensive but boy do I love that stuff...)
- A few 6-packs of lager, local produce preferred (think of Fat Lizard Brewery).
- A selection of top grade cannabis to be smoked or vaporized during and after dinner.
I think that should cover it... exuberant enough and leaning heavily on fish & seafood. Plenty of other stuff I could add though... but quite enough there for me to die as a happy man gorging through all of that
Cool! You couldn't have picked a better time for a visit, weather this summer has been both incredible and also a total pain in the ass due to most places not having proper AC. But anyway, seems that you enjoyed your time here, good to hear that.
I soooo want to try a good ramen!
Interesting; I'm dedicated to growing tomatoes at the moment, and while the green house idea does interest me, too, I'm a bit worried about the taste and quality, cause around winter, they wouldn't get much sun. That said, I bet it would be still better than what surprising things they sometimes sell on the market. Dunno if a green house would be easy to maintain financially. Like how much heating it might need, mostly.splangie wrote: ↑22 Aug 2018I like fish and chips, onions, rice, gravy, thin pork chops with bone, SOS, BBQ, tomatoes, corn and carrots all coated with more gravy (never brown except with pot roast or turkey and never from a packet). We grow alot of tomatoes, cucumbers, peppers and herbs each year plus lettuce, carrots and radishes some years. If we get the big green house we will be growing it all most of the year. I don't eat organs generally but I will eat fried chicken livers and long as they are fresh. I love to cook. My wife is from Baton Rouge and I lived in New Orleans so etouffee, jambalaya and gumbo all happen regulary at our house. I much prefer a really dark roux. Blonde roux sucks but packaged roux is an absolute heresy. I can tolerate most foods but I normally have a small variety by choice, just the things I really like.
Who thinks simply cooking a hamburger on a grill outside is BBQing?
You sort of can. Shape is important. Pasta n beans is like stew. You use small pasta.
True, I usually got quite bummed when somebody got the wrong pasta, instead of what I asked for. Especially if people say "it's all the same, just different shape". It's not "just" - and that's the bad keyword.
Yeah, I live in England and I've spent the past 18 years trying to explain the subtleties of pasta shape, pointing out that they didn't go to the trouble of inventing so many for no reason.
I hear you. After you grow your own tomatoes it is hard to stomach almost anything else. I mentioned a big greenhouse, but I was big as in about 10'x10'. It will probably just extend the growing season a month or two for us and let us get everything started outside in the spring with better frost and late freeze protection. Trying the heat the whole thing January thru February using electricity or gas would probably be really expensive. Solar could do it but the initial cost is high. There is also the wood stove option which I am considering. Christmas tomatoes. Yeah.RobC wrote: ↑23 Aug 2018Interesting; I'm dedicated to growing tomatoes at the moment, and while the green house idea does interest me, too, I'm a bit worried about the taste and quality, cause around winter, they wouldn't get much sun. That said, I bet it would be still better than what surprising things they sometimes sell on the market. Dunno if a green house would be easy to maintain financially. Like how much heating it might need, mostly.splangie wrote: ↑22 Aug 2018I like fish and chips, onions, rice, gravy, thin pork chops with bone, SOS, BBQ, tomatoes, corn and carrots all coated with more gravy (never brown except with pot roast or turkey and never from a packet). We grow alot of tomatoes, cucumbers, peppers and herbs each year plus lettuce, carrots and radishes some years. If we get the big green house we will be growing it all most of the year. I don't eat organs generally but I will eat fried chicken livers and long as they are fresh. I love to cook. My wife is from Baton Rouge and I lived in New Orleans so etouffee, jambalaya and gumbo all happen regulary at our house. I much prefer a really dark roux. Blonde roux sucks but packaged roux is an absolute heresy. I can tolerate most foods but I normally have a small variety by choice, just the things I really like.
Who thinks simply cooking a hamburger on a grill outside is BBQing?
Good topic for the kitchen but yeah Pasta Bolognese is good. I say pasta as spaghetti is annoying (for me anyway) to eat and messy whereas pasta isn't.