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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 10th, 2009, 4:38 am 
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Location: Rovaniemi, Finland
Since the scholar asked, here is "Chili con carnea jauhelihasta", or ground meat chili con carne, finnish style.
To me it seems that we finns have a habit of finding nice foods overseas, bring it here, make our own version and if it's good it stays here, just like lasagne, pizza, pasta bolognese, kebab and so on.

So, ingredients: (what I used myself)
  • Rice, whatever you prefer (3dl)
  • Ground meat (400g)
  • White beans in tomato sauce (1 can, 380g)
  • Tomato sauce or puree (1 can, 140g of sauce?)
  • Chili (not enough last time, need to use more next time)
  • Whatever you feel like adding in (also garlic next time)
Start by getting the rice cooking. It can wait if it needs to.
Then simply cook the ground meat and apply plentiful of chili and other seasonings.
Throw in the beans and tomato sauce and let it simmer until it has reduced somewhat and the beans get softer.
Then just mix the rice in.

It's very simple, just a lot of waiting and making sure you don't burn it.

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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 10th, 2009, 7:12 am 
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Location: Trier, Germany
Yup, that's easy.
But what's the "Finnish" part about it?
Apart fom me additionally using some diced bacon, Salami, and bellpepper this is how I use to make chili (and I've neither met a person from Finland nor does the recipe have any obvious relationship to Scandinavia).
And sometimes I skip the rice and use white bread (instead od a spoon).

What is original Finnish food anyway?

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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 10th, 2009, 12:22 pm 
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The finnish part is maybe that this version is served by school restaurants?

And I can't really think up many traditional finnish foods... karelian pie, ground meat soup, sausage soup... anything reindeer...

We like to adapt cuisine me thinks.

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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 10th, 2009, 2:01 pm 
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Karelian Pie sounds interesting somehow (probably because I have only heard about Karelia in the context of World War 2)... looking it up... "Karjalan piirakka"...

---------------------------

Filling
2 cups water
1 cup uncooked rice
2 cups milk
salt

Crust
1/2 cup water
1 teaspoon salt
1 cup rye flour
1/4 cup all-purpose flour

Baste
1/2 cup butter melted (sounds fat!) :mrgreen:

Egg Butter
1/2 cup butter at room temperature
2 hard-boiled egg, chopped
pinch freshly ground white pepper (optional)
pinched ground ginger (optional)



In a saucepan combine the water and rice. Bring to a boil.
Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy. Season with salt.

Preheat oven to 500° F (ca. 240° C). Line a baking sheet with parchment paper. To prepare the pastry, in a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
Shape the dough into a log and cut into 16 round parts.
On a lightly floured board, roll out each round into a 6-inch circle.
Spread about 3 tablespoons of filling evenly on each piece. Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed. Place on the prepared baking sheet. In a small bowl, stir together the melted butter and hot milk and brush on the pastries.

Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges. Remove from the oven and brush again.

Cream the butter in a small bowl. (What does that mean? Stir it?)
Stir in the eggs. Season with the white pepper and ground ginger, if desired. Serve the egg butter at room temperature. Cool the pastries and serve with the egg butter.

-----------------------

I'm not sure whether I understood this fully... but how can there be rice in a traditional Scandinavian recipe?
Ginger sounds rather oriental, too...
It must be a modern alteration?

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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 19th, 2009, 6:57 pm 
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Location: Tokyo, you're due for another attack from Yours Truly!
42317 wrote:
By the way, post a recipe or at least tell me the name of the dish, please.
I feel like beans and rice in a non-Mexican way. :lol:

Okay then, here's what red beans and rice is and how to prepare it.

Info from Gumbo Pages.
Gumbo Pages wrote:
RED BEANS AND RICE


The quintessential New Orleans dish, traditionally served on Mondays.
* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. Can be served grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad.

YIELD: 8 servings


To be honest, I don't like red beans and rice myself, but Lorthreth's beans and rice reminded me of it.

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 Post subject: Re: The FOODSTUFF Thread
PostPosted: May 21st, 2009, 12:25 pm 
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Location: Trier, Germany
Thank you for rice and beans. I'll try it... I just have to downsize it... eight servings is quite a meal. :blink:

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