In praise of Finnish cooking

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mossman
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In praise of Finnish cooking

Post by mossman » Mon Feb 15, 2010 8:42 pm

This article caught my eye, an eye opener you could say, read on.

http://travel.uk.msn.com/inspiration/sk ... =151907718

And yes have tried reindeer meat and was impressed but never in the circumstances as mentioned in the above.


The only difference between a rut and a grave is the depth.

In praise of Finnish cooking

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tuulen
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Re: In praise of Finnish cooking

Post by tuulen » Mon Feb 15, 2010 9:22 pm

From the Article wrote:...crouched over a roaring open fire in Finnish Lapland in midwinter frying freshly slaughtered reindeer.
Honestly, I doubt the reindeer was freshly slaughtered. The best meat is hung without freezing to let "age" before being cooked and eaten.

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mossman
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Re: In praise of Finnish cooking

Post by mossman » Mon Feb 15, 2010 9:29 pm

Journalistic licence perhaps, Just watching men's downhill , Bode might get a bronze but only hundredths in it.
The only difference between a rut and a grave is the depth.

Rosamunda
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Re: In praise of Finnish cooking

Post by Rosamunda » Tue Feb 16, 2010 9:06 am

I "did" Lapland as a tourist in the 80s (I still have my reindeer driving licence to prove it) and the highlight was a motor-ski ride (it must've been -30 + wind chill) up a frozen river to a reindeer herd where we had a delicious reindeer stew over an open fire inside a tent (... wigwam thing -can't remember the proper name for it). The reindeer's head was outside in the snow and it looked fairly fresh.

But I agree, venison is usually better hung for a few days. Maybe this is not necessary with farmed reindeer in the middle of winter. Or maybe the taste is too strong for the tourists if is hung.

tuulen
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Re: In praise of Finnish cooking

Post by tuulen » Tue Feb 16, 2010 10:27 am

penelope wrote:...The reindeer's head was outside in the snow and it looked fairly fresh...
Ah, but maybe not the same head as of the more seasoned, delicious meat that you ate, as more than one gets slaughtered, one at a time.

The fresh head might have been a ruse, as otherwise the seasoned head might have looked ugly.
Last edited by tuulen on Tue Feb 16, 2010 10:36 am, edited 1 time in total.

sammy
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Re: In praise of Finnish cooking

Post by sammy » Tue Feb 16, 2010 10:34 am

tuulen wrote:The fresh head might have been a ruse.
But isn't ruse (plural: roose?) an endangered species? :ochesey:

I'll get me coat...

tuulen
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Re: In praise of Finnish cooking

Post by tuulen » Tue Feb 16, 2010 10:44 am

sammy wrote:
tuulen wrote:The fresh head might have been a ruse.
But isn't ruse (plural: roose?) an endangered species?...
Fortunately no, a ruse being a wily subterfuge, perhaps Finland Forum could thrive on such cunning, and thank goodness for that! :-D

tuulen
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...

Post by tuulen » Wed Feb 17, 2010 6:42 pm

...

tuulen
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Re: In praise of Finnish cooking

Post by tuulen » Sat Feb 20, 2010 12:10 pm

mossman wrote:This article caught my eye, an eye opener you could say, read on.

http://travel.uk.msn.com/inspiration/sk ... =151907718

And yes have tried reindeer meat and was impressed but never in the circumstances as mentioned in the above.
Bump to the top of the page because reindeer soup is worth it!


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