• 0 Posts
  • 62 Comments
Joined 1 year ago
Cake day: February 16th, 2024
  • Dasus@lemmy.worldtoFunny@sh.itjust.works•Culinary map
    2·
    19 hours ago

    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.

  • Dasus@lemmy.worldtoFunny@sh.itjust.works•Culinary map
    2·
    19 hours ago

    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.

  • Dasus@lemmy.worldtoFunny@sh.itjust.works•Culinary map
    4·
    20 hours ago

    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.

  • Dasus@lemmy.worldtoFunny@sh.itjust.works•Culinary map
    3·
    24 hours ago

    I mean, you usually have both. Because while lakes freeze over, ice fishing is very much a thing.

    Also, streaming water doesn’t freeze.

    I would say there’s sometimes (often, even) a lot more snow than there is water. So idk, do you count snow as ice? I guess technically, because it is ice crystals.

    And especially before the industrial revolution, you could just grab a bucketful of snow and put it on the stove if you’re too tired to walk to the extra 10 steps to the well. You still don’t have to go far into the woods and the snow would probably be more or less edible (it definitely is, but like per regulations idk), but especially before the industrial revolution it would’ve been ultraclean.

    And also if you’re taking it from pine branches you’ll get a nice piney sort of hint of a taste. (I ate snow from the trees as a kid, just don’t eat yellow snow)

  • Dasus@lemmy.worldtoFunny@sh.itjust.works•Culinary map
    28·
    1 day ago

    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.