Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Sunday, February 21

Finnish Schools - Forced Vegetarianism

Here is a nice example of what happens when you give a special interest group an inch as to how they will go to try and take a mile.

From Finland comes news that the school system is considering moving to a vegetarian-only day:
Educational institutions of the City of Helsinki could soon get a weekly day of vegetarian food, after the City Board voted in favour of such a move 13-1.

A weekly non-meat day has also been considered in Vantaa, but the initiative has moved forward slowly. Espoo’s City Council rejected a proposal on the matter at its Monday meeting.

Vegetarian meals have been a daily option at schools in Helsinki since the autumn of 2007, and it will remain an option in Espoo as well.

If the measure is implemented, the vegetarian food day will come alongside a weekly fish day, which Helsinki already has. - Helsingin Sanomat
This is being pushed by the vegetarian movement. Of course they would ban the eating of meat if they could, but since they can't, they will force students to change their eating habits in the name of 'education'. After all, this has nothing to do with vegetarians as the schools already offer a vegetarian meal each day. This is all about forcing others to be like vegetarians.
“What it is about is that the mission of a school is to educate people on eating habits. It is important to show that good and high-quality vegetarian food is available”, said Elina Moisio (Green), who had put forward the proposal. - Helsingin Sanomat
Hell, if education is the answer, then there should be a meat-only day as well. It is not like eating meat one day a week is going to kill a vegetarian. Surely they need to be educated as to just how awesome a good hamburger tastes. And as a side benefit, expose them to a great source of protein.

Vegetarian meals are available at most restaurants. Good luck getting a non-vegetarian meal at a vegetarian restaurant. Should a vegetarian restaurant serve meat dishes? I don't think so. That would be as wrong as forcing people to eat there. Just as wrong as removing meals from the school lunch menu simply because they contain meat.

One more thing. School lunch programs are pushed as such wonderful things for a child's development. What they don't tell you is that these programs also give leftists a chance to indoctrinate children their way, as if exposing them to activist teachers all day was not enough already.

Helsinki schools could get weekly vegetarian food day - Helsingin Sanomat

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Thursday, December 24

Christmas Dinner - Photos

Christmas even dinner was great.

We had ham, a couple different versions of salmon, turkey, various casseroles, cheese tray and much more. There was also a nice assortment of refreshments including a couple bottles of home-made wine.




Everything was good. I look forward to leftovers on Christmas day!

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Wednesday, December 23

Finland - Christmas Piparkakku/ginger Cookies (with Blue cheese)

One of the 'treats' available during Christmas season in Finland is ginger cookies.

A couple years back someone convinced all of Finland that it was a good idea to put blue cheese on the cookie. I have tried it and it is OK. I had pointed out to my Finnish in-laws that you could put anything on these ginger cookies and they would still taste OK. To drive my point home, I put some 'egg butter' (chopped boiled egg mixed with butter) and I have to say that it tastes better than using blue cheese. And this is coming from a person who hates boiled egg!

I think this year I will try salmon paste.

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Sunday, December 20

Reindeer Steak - Finnish Seafood Restaurant Meri Makasiini

So for our stay in Helsinki, we had one very nice celebration lunch/meal at the Finnish Seafood Restaurant Meri Makasiini. However this time instead of choosing a seafood dish, I took the Reindeer Steak.



The reindeer was great. Very tasty. Not only that, but all four of us managed to find something good on the menu. This being the second time we managed that. So if you are in Finland and looking for a good place to eat, this is one place to go.

Previous:
Finnish Seafood Restaurant Meri Makasiini

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Sunday, December 6

Fazer's 'Mignon' Chocolate Egg

Like many people, I love chocolate. And not just any chocolate, but good chocolate. Fazer in Finland makes great chocolate. My MBA classmates would joke that Fazer profits would drop when I left the country.

One of Fazer's products is their Mignon egg.
Mignon (chocolate egg)

The Mignon chocolate egg is an Easter confectionery made by the Fazer company. Its distinctive features are a filling of almond-hazelnut nougat inside a real eggshell. The Mignon is the second oldest Fazer product (only surpassed by the Pihlaja marmalade candy), dating back from 1896, when Karl Fazer brought the recipe from Germany.

Enduringly popular as parts of Finnish Easter celebrations with ca. two million eggs sold per year, Mignon eggs are handmade at the Fazer factory in Vantaa. - Wikipedia
Here are some photos of the 'unboxing' of a Fazer Mignon four-pack. Yes, they are as good as they look. And even though I moved from Finland years ago, I now buy Fazer chocolate by the case whenever I am there.







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Wednesday, November 19

"Finland's Best Meat Donut" - (Liha Piirakat & Kahvi)

Here is a photo of what I can best describe as a meat-filled donut:


You can find them in Helsinki, down by the harbor, near the President's Palace.

Good stuff!

Previous:
"Finland's Best Meat Donut" - 2 June 2008
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Tuesday, November 18

The Wedding Cake (Photo)

Actually three wedding cakes. My wife made these while we were in Finland this summer for her sister's wedding:

They were tasty!

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Saturday, June 7

Finnish Seafood Restaurant Meri Makasiini

For our sixth-wedding anniversary (today) I took the family to the Finnish Seafood Restaurant Meri Makasiini (Their website can be found here). As you can see from the photos, the restaurant is situated pier side right across from the shipyard.


Meri Makasiini on the far right

The staff initially encouraged us to sit inside as a strong wind was blowing. While I wanted to sit outside and fully enjoy the scenery, my wife overrode the decision. However, her decision was quickly overridden by my three-year old who also wanted to sit outside by the ship. Luckily the weather held out and a great meal was had by all.


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Wednesday, June 4

Very Finnish Dinner

Here is a photo of what I had for dinner Tuesday night.


We got some Finnish sausage 'makkara' (it was cut open and some cheese put inside to melt) with mustard, some Karjalanpiirakka, and some 'lonkero' gin long drink to wash it down. Lonkero was what I drank all the time when I was living here. Great stuff.

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Friday, February 29

American-Style Runeberg Tart

Anyone living in Finland quickly learns that many of the holidays have some sort of specific food or pastry associated with it. While not a real holiday, Finnish Poet Johan Ludvig Runeberg is celebrated every February 5th which is the anniversary of his birthday. Among other things, he wrote the National Anthem. In celebration of his birthday, the cafes are filled with lots of Runeberg tarts.
Runeberg's tart (Finnish: Runebergintorttu, Swedish: Runebergstårta) is a Finnish pastry that is seasoned with almonds and rum and it usually weighs about 100 grams. There is usually raspberry jam in a sugar ring on the tart.

The tart got its name from the Finnish poet Johan Ludvig Runeberg (b. 1804) who, according to the legend, enjoyed the tart with punsch. Runeberg's tarts are typically eaten only in Finland and are generally available from the beginning of January to Runeberg's birthday on February 5. - Wikipedia
I learned to make my own when I came back to the US because I really enjoyed them. I eventually would have made my own had I stayed in Finland, because I would prefer to enjoy them year-round instead of during the short month or so that they are currently available. So here is a photo of one that I made a couple weeks ago:


In true American fashion, mine Runeberg Tarts are not only bigger, but also contain chocolate chips, which the traditional version does not.

Here is what a traditional Finnish one looks like:



I will probably be making another batch in a week or so. By that time, if not already, it will be impossible to find them in Finland. (The most logical reason why these are available for such a short time is due to the amount of effort it takes to make one. Sure looks are deceiving, but you wouldn't think that it is difficult to make a bagel either.)

So how does my creation taste? My wife, who is a pasty chef, gives it high marks, as do her Finnish friends who she requests that I make them for when they come to visit. That's great to know that I am on the right track. Of course, the important thing is that I enjoy them, which I do;Much more than I enjoy baking them.


Here are some Finns who made their own as well, and were nice enough to include recipes:
Runeberg’s Cakes - Tofu for Two (They made mini ones)
Runeberg day - Life in Rondônia (A Finn living in Brazil)

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Monday, September 3

Homemade Shrimp Gumbo

I made some Yankee Shrimp Gumbo over the weekend. It's 'Yankee' because that is what I am. I have made it a couple of times now, and it gets good reviews.

Here is the recipe I used, based on this recipe from Epicurious: "SHRIMP AND ANDOUILLE SAUSAGE GUMBO"

Shrimp Gumbo - by Fred
1/2 cup olive oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
4 teaspoons Red Hot
3 8-ounce bottles clam juice
2 cans of minced clams
1 28-ounce can of crushed tomatoes
1 pound smoked andouille sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked large shrimp, peeled, deveined
1 pound of crab meat (Preferably lump)
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

Heat oil in a large cast iron frying pan over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Add shrimp, clams and cram to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.

The ingredients:



The end result:




Serve with beer.