@Revener666 Yes, correct, what Finns call blueberry is really a bilberry. Interestingly, when I go forage for berries in the park over here, I can find blueberries that are very much like bilberries, both taste and texture. The difference seems to be very minimal sometimes.

@@finnishyourplate american blueberries are very common as cultivated (viljelty) blueberries in stores. Never liked them they lack flavour and are not purple inside.

@misschris325 You're welcome!

@BobConnellyMD You know what, I think you might have a point!

You could, but skyr is not a 1:1 substitute, at least not the ones I've tasted here in the US. I think you need to increase the amount of sugar, also the end result might be a bit too runny. If so, maybe adding some egg might help. Try it out, and let me know how it works!

​@@finnishyourplateI don't know, I'm in Europe and not sure if I can find quark in town but I've seen skyr.

I'm in Eastern Europe and we don't have those.

Interesting - I should take a look next time I'm in a bakery in an area that has immigrants from Eastern Europe.

@ginismoja2459 Yeah, I've found out that sometimes dishes can be VERY local. Even in Finland, I've found out there's a lot of local variations of dishes.

Thank you!

@BobConnellyMD For 1. It's really just a color thing - the end color should be very dark brown, like chocolate color. I think I said that rye can take a lot of heat. Don't be afraid of baking for a little bit too long. 2. You know, I've used water in my oven, but at the end of the day, I feel it's a hassle and the end result may not make much difference. I'm sure it depends on your oven too, gas ovens will give out moisture as the gas burns so there's no need anyway. I may need to do more testing on this.

Ohh Sweden. Right. How could I forget.

Oh yeah absolutely, chantarelles are a good choice too. Or even just plain white button mushrooms you can get at the stores.

@susannakinnunen9475 Absolutely!

@daniil_berezhnov Oh thanks for the tip! I've seen the gin around, I think even at Costco but I haven't tried it yet. Next time I see it I will pick up a bottle.

Thanks! Let me know how you like them if you get them.

Thank you!

Haha yeah a little. I had a good time with Hardkokki!

@Tuomas_Oskari I do wonder how much of the flavor goes away with all the boiling they go through...

@@finnishyourplate Boiling it is the surest way to get the poison out of those mushrooms. Yes, some people dry them, but it's not the best, and it's not even a very sure way to get the poison out of them. And after all, there is no big difference in taste. And yes, I've also tasted the ones preserved by just drying them. And I don't know of anyone who has died just from eating those preserved by drying, but I prefer to play it safe and do the pre-treatment by cooking for individuals on tour. I don't use canned mushrooms myself, I pick them myself.

You're welcome!

You're welcome!

Yeah, I'm not sure how popular they are there though.

@amykru Yes, about 500F, ie. very hot oven. Keep an eye on them so they don't burn.

@@finnishyourplate Thank you! I'm going to watch the video again and give it a try sometime.

@LemonyLauren That's an awesome idea! Yes I should be able to figure it something out. I think it's funny how so much of the meat, especially chicken, is pre-marinated in Finland. I'll put it under development, so keep watching.

@comfeefort Yep, IKEA is my go-to for lingonberry.

Interesting! Podpiwek seems to have coffee in it, kalja doesn't. But having said that, I would think it has the same kind of roasted flavors so the taste might be very similar.

@@finnishyourplate The line about grain coffee must be a mistake, because there's no mention of such an ingredient in the Polish text.

@daniil_berezhnov Really? There's plenty of Eastern European stores here, I'll see if I can get my hands on some so I can taste it.

In common parlance, Kalja means a very mild or non-alcoholic malt drink without hops as a spice. Kalja was once an everyday drink that was drunk with food or as a thirst quencher, for example, in a hay field. Beer, on the other hand, is stronger than kalja and is used for parties and celebrations such as Christmas. Kvas The word kvass is ultimately from Proto-Indo-European base *kwh₂et- ('to become sour'). In English it was first mentioned in a text around 1553 as quass. Nowadays, the name of the drink is almost the same in most languages: in Polish: kwas chlebowy (lit. 'bread kvass', to differentiate it from kwas, 'acid', originally from kwaśny, 'sour'); Belarusian: квас, kvas; Russian: квас, kvas; Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets; Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: квас/kvas; Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī; Eastern Finnish: vaasa. Non-cognates include Estonian kali, Finnish kalja, Latvian dzersis (lit. 'beverage'), Latgalian dzyra (lit. 'beverage', similar to Lithuanian gira), Lithuanian gira (lit. 'beverage', similar to Latvian dzira), and Swedish bröddricka (lit. 'bread drink').

@markonikula2611 Thanks Marko! This is great info - I've never heard the term "vaasa" except of course when it comes to the city. But I'm from the South-West anyway, so that could be a reason. The Finnish Wikipedia says it's called "kvassi" or "taari". It's interesting that even though it's very similar to kotikalja, it hasn't been nearly as popular in Finland.

even mummo?

Oh yeah, this comes together so quickly! I feel the same way, I can't be bothered to make the large pies that often, but this is something I could make a lot more often. And at the end of the day, the taste is exactly the same.

Exactly!

Excellent! Thanks for telling me!

Thank you Mimmo! Thanks for being a long-time viewer!

@mikkolaamanen1542 Aika hataralla pohjalla on kansallisruoat jos ne näistä videoista miksikään menee.

Thank you! And thanks for checking out my channel too! Hopefully it's not all world's worst dishes for you! 😆

That's great! Yeah that was partly the reason why I started the channel too. Thanks for checking out my channel!

Oh that's awesome! Thanks for telling me.

Just came over here after watching is video

@@MetalShopBuilds Thanks for checking out my channel!

@@finnishyourplate happy to

Kenties joku Pohjois-Amerikkalainen ahvenen alalaji?

Mun mielestä kanaliemen käyttö tekee siitä keitosta hiukan helpomman lähestyä, eli jos ei ole tottunut kalakeittoihin niin se kalan maku voi olla hiukan voimakas. Tietenkin jos tykkäät, niin käytä kalalientä vaan.

Joo juuri näin, kalojen kohdalla etenkin joutuu hiukan sooloilemaan, kun ihan samoja ei välttämättä ole saatavilla. Turha on alkaa hifistelemään ja ostamaan kalliilla, jos vähemmälläkin pääsee.

Have made some using perch from my grocery store. It's ocean perch, and I find the flavor is pretty mild. Lake perch has more distinctive flavor imo. ( which I prefer) Have made soup with all kinds of fish, mostly white, cold water kind.When I was growing up in Finland I used to make burbot soup when my dad caught them ( I had to clean them too, trick is using salt when you skin them) Love it.

Video on tehty USAssa, voi hyvinkin olla "kotimaista" Täällä ei taatusti myydä suomalaista.

I was wondering the same thing. I will probably use rock fish next time I see it- it looks like any mild, white fish will do. But I could be wrong

@@misschris325 Well.. As you say, any mild, white fish works

Oh absolutely, any mild whitefish will do.

As long as it tastes good!

It's nice variation.

Heihei!

I usually add a splash of oil to my karelian pie crust, but the crust does also develop a little after they are out of the oven.

Let me know how it turned out!

But meanwhile thank you for the introduction to Great River milling!

Thank you!

There is a store not too far from me that sells a variety of Eastern European rye breads. They have Lithuanian breads too I think. I might get some one day and try them out.

You're welcome!

Any kind of soup! Whenever you have soup, serve it with a piece of rye bread.

I've noticed the same when using malted rye in bread. I think it does. Having said that, I do think in Finland rye flour that is not suitable for making rye bread is used in things like mämmi and hapankorppu or crisp bread.

@@finnishyourplate I

I have never seen French rye here in the US...

Yeah there's no nutrition information, or ingredient list on the can, as is the case with any alcohol drinks. I suspect the amount of sugar is comparable, I don't think there is any artificial sweetener in it.

Hand pies are a great, and filling snack for sure! No wonder they exist in many cultures.