this post was submitted on 08 Mar 2025
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[–] [email protected] 28 points 1 day ago* (last edited 1 day ago) (2 children)

I'm just under the line of "toxic" in Finland and you could drawn the line a bit further south.

Finnish national dish? Traditional version? Here you go, the entire recipe;

Pound of beef, cubed

Pounds of pork, cubed

Water

A spoonful of salt.

Put meat in pan with water.

Take pan off heat after enough time.

Done.

That's literally the Finnish national dish "Karelian stew". Obviously nowadays it definitely includes black pepper as well and bunch of other things, because the traditional version is literally just a bunch of boiled meat without any spices.

edit haha enjoyed that but yes, the formatting was off, although you could obviously used water cubes in a pan as long as you still put it on hot. Actually, it might be an interesting experiment to put a pot on a hot stove / flame with beef & pork & ice. Insofar that maybe a tiny bit of the meat would brown before the ice melts and becomes water idk. At least then there'd be browning resulting in some taste. The classical one has none.

[–] [email protected] 5 points 20 hours ago (1 children)

I made lohikeitto for the first time recently and that was pretty damn good. Almost like an American chowder, but thinner and with nice, tasty dill (I'm sure I don't have to tell you that, but other readers might like to know).

[–] [email protected] 4 points 20 hours ago* (last edited 20 hours ago) (1 children)

Oh no, you don't have to tell me.

Some people make an excellent lohikeitto, and it's damn fine.

There's a restaurant I go in my city for a good one.

But I've been on a gluten and dairy free diet. I'm sure I could replace rye bread with decent alternatives and cream with a vegetable one, but lohikeitto has been hard for me to get right.

Any fish foods actually. Fish is such delicate meat I find it hard to get a proper grasp on because it varies so much from fish to fish, especially when its different species of fish.

Meat from large mammals is rather easy, usually uniform. Fish, just... I need to learn it better.

Thank for reminding me though, I think I'll learn to make lohikeitto next. I've been learning to cook a bit more, had porkchops today which I marinated myself with rum and garlic and lime and chili and rosemary etc, have made horse meatballs. Deer stew. Elk fry up. Reindeer ragu.

Mmm.

It was at least a decade, definitely a bit more since I made meatballs. But I think they turned out nice.

Gluten fre spaghetti. I hate to have to have it, but Rummo brand has actually been pretty nice. I tried like a half dozen others before. So sad I can't have real spaghetti anymore but this is a decent enough alternative, and I make up for the poor spaghetti by improving what goes with it.

[–] [email protected] 1 points 20 hours ago (1 children)

Denser fishes like salmon and cod are the easiest to cook. You can overcook them, especially salmon, but they're both really delicious and generally easy to work with. I would recommend going with salmon for the extra flavor, but if you're concerned about over cooking, maybe cod instead.

Edit: I used this recipe, but with less dill because that's a crazy amount.

https://skinnyspatula.com/salmon-soup-lohikeitto/#mv-creation-223-jtr

[–] [email protected] 2 points 20 hours ago (1 children)

Yeah salmon isnt' too hard and cod goes pretty easy in fishsticks basically, but I don't know how to optimise it. I don't get the feel for the meat like I do with when I cook, for example, steaks and want them rare. I mean yeah I do use a digital thermometer with steaks to get them optimal, but my point is I wouldn't even know with fish what the optimal is.

Like salmon and cod, yeah, easy enough and you find things at the store. But once I tried making soup out of this pike we caught and it was just... way overcooked. I messed it up, totally.

So I'd like to get that sort of intuitive feel and understanding I have for mammalian meat to fish meat as well. Like I understand with mammalian meat if it's fattier it'll cook differently, if it's this or that it'll affect it this way or that, but I don't know shit about fish, you know? Like if I was a millionaire, I'd hire a high-grade sushi chef to teach me about fish or something.

[–] [email protected] 2 points 20 hours ago (1 children)

A sushi chef would be a poor choice to teach you about cooking fish!

But I understand. It really just takes practice.

Try a handful of different recipes with the same fish and you will start to get a feel for it. Then try a handful of recipes with a different fish. Etc. After getting the hang of a few of them, you'll be more comfortable with judging how and how long to cook the fish based on the filet or steak that you're working with--how thick or delicate the meat is.

For me, I was wary about chicken for the longest time when I first started cooking, afraid that I would undercook it. Same thing. It all just takes experience.

[–] [email protected] 2 points 19 hours ago* (last edited 19 hours ago) (1 children)

A sushi chef would be poor in teaching me about cooking fish, yes, but I believe I know cooking more than fish, and a sushi chef would be very good to teach me about fish.

You see? I can't communicate how amusing it is for me to stay "you see? " to you but I will try; you are Drusas, who one commented about my chosen nickname, as it was similar to yours.

The reason this amused me, or is ironic, is that my name is "Jussi", which sounds sort of like "you see". And the thing I like to do is mansplain. So... you see?

Nominative determinism.

[–] [email protected] 3 points 19 hours ago (1 children)

I do always have a bit of a double-take when I see your username. It makes me think you have good taste, even though I don't know its origin.

But you're right that a sushi chef should be well acquainted with a variety of fish.

[–] [email protected] 2 points 19 hours ago* (last edited 19 hours ago) (1 children)

It makes me think you have good taste, even though I don't know its origin.

Probably shouldn't.

I was thinking more about imparting information about the nature, spirit, of fish.

If O understand that, it'll help me cook.

[–] [email protected] 2 points 18 hours ago (1 children)

I think I would need you to elaborate.

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[–] [email protected] 15 points 1 day ago (4 children)
[–] [email protected] 12 points 1 day ago (2 children)

I, too, am really curious about the cubed water.

[–] [email protected] 7 points 1 day ago

Maybe ice is simply more available than liquid potable water in Finland.

[–] [email protected] 5 points 1 day ago

Haha it's a formatting error.

I only used one line shift on Sync and formatted it wrong. I'm sorry.

But that's hilarious though because I genuinely can't tell if people can't tell

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[–] [email protected] 4 points 20 hours ago (1 children)

okay but north africa food?

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[–] [email protected] 20 points 1 day ago (3 children)

Funny seeing this, especially from an iberian perpective, because local culinary is mostly the same as theirs. With the slight difference we actually have the balls to spice our food.

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[–] [email protected] 35 points 1 day ago (1 children)

Spain and Portugal should be tier 1 or 2

[–] [email protected] 8 points 1 day ago

Madrid’s food scene is amazing

[–] [email protected] 22 points 1 day ago (1 children)

Spanish and Greek food beats Italian. Heck Polish food is way underrated. Also American pizza is better.

[–] [email protected] 7 points 1 day ago

American pizza made by Italian immigrants. ftfy

[–] [email protected] 16 points 1 day ago (2 children)

If you wanna be pedantic, Italian pasta is actually the knockoff of Chinese noodles.

Also, Greek food is fantastic!

[–] [email protected] 8 points 1 day ago

Yes, it is, and, yes, it is!

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[–] [email protected] 15 points 1 day ago* (last edited 1 day ago) (1 children)
[–] [email protected] 6 points 1 day ago (2 children)

Yeah, Italian chef friend of mine once said that you use garlic, or onions, rarely both, in authentic italian food. Unless you are from one of the many places where they always use both.

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[–] [email protected] 11 points 1 day ago (2 children)

Fake pizza, sure, but doesn't imply it's bad. Plus ironically, you can find Italian style pizza in the US if you look for it.

That said, I'll still apologize for Dominos, Pizza Hut, et. al. for fast-foodizing the concept of pizza.

[–] [email protected] 4 points 20 hours ago

Domino's looks like pizza but it's terrible. I'd rather never eat pizza again if Domino's were the only option.

[–] JoeBigelow 8 points 1 day ago

Bruh, Giovanni isn't getting his ass outta bed at 1am to whip me up the drunkenness abolishing disaster that is a late night Domino's order, including all the extras of course I don't just want a pizza I want lava cake and bread sticks and cheesy bread and maybe a pasta bread bowl. I'll take a few bites of everything and pass out on the couch to wake up in the morning pleasantly surprised that drunk me was thoughtful enough to order us pizza for breakfast.

[–] epicstove 10 points 1 day ago (3 children)

Pre 1600s: Y'all a wanta some Rotting fish juice?

[–] [email protected] 4 points 20 hours ago

Don't knock it 'til you've tried it.

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[–] [email protected] 19 points 1 day ago (13 children)

As an American who just had some glorious fake pizza last night, I thought I hated pasta until I had good Italian, and then I realized I just hate Americanized Italian food. Except pizza, we do it better.

Pasta still isn't my favorite, but I'll take it if it's authentic. My SO makes some great aglio e olio and carbonara, often with shrimp.

[–] [email protected] 5 points 1 day ago* (last edited 1 day ago)

As someone who makes pizza from scratch every week, I love all forms of pizza from fast food US pizza (like Dominos), to "drunk" US pizza dipped in ranch, to NY pizza, to Chicago deep dish, but what I make at home is always simple Italian pizza with just a few ingredients: dough, a sauce made from San Marzano tomatoes specifically canned for pizza with some salt, fresh oregano, mozzarella cheese, and olive oil. Sometimes I add a ton of arugula on top too. What's nice is that pizza is also kinda healthy actually.

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[–] [email protected] 8 points 1 day ago (2 children)

I mean, Italian food really is brilliant, they really just over time took all the best things they found and just made great food with it and left out everything else.

It's sort of crazy to think about how delicious a recipe with four ingredients can be until you realize they're four of the most delicious things on the planet.

[–] [email protected] 5 points 20 hours ago

It's like Japanese food: protein and or produce of your choice, soy sauce, sake, mirin, dashi. Maybe miso. Combine ingredients to your preference.

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[–] [email protected] 9 points 1 day ago* (last edited 1 day ago) (1 children)
[–] [email protected] 11 points 1 day ago (7 children)

How can you put Spain on the same level as Great Britain? Damn Italians don't know how to make anything other than sauce with tomatoes and they think they know how to cook.

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[–] [email protected] 11 points 1 day ago (2 children)

The Netherlands is probably an "overcooked pasta" enclave than. When I was a kid, I was sure Al Dente was Italian for Deathly Toxin.

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