Darienne

The photos of the market are absolutely glorious! We certainly don't have anything like that in East Central Ontario, Canada!

Many replies spring immediately to mind and in the interest of peace and good tidings, I'll leave all of them untold.

Our early morning coffee is partly set out the night before in our elegant Hamilton Beach coffee maker. DH puts in 6 'cups' of cold water. Sets out a filter and the caff coff cannister. In the morning, I put in the filter, add the coffee grounds and hit the on button. Done. So what could possible go wrong...go wrong...go wrong...??? I forgot to check for the evidence of water and turned on the machine. After a few minutes I notice that no coffee was coming out. So I did my usual: turn off the machine, take the carafe and partly fill it with cold water, pour the water into the machine...etc. It's always worked before... This time I guess the machine was hotter than usual...or the water colder...or something... As I added the water, the entire filter full of coffee simply blew up into my face, the walls, the counters, everything sitting on the counter, the floor..you name it. Scared the daylights out of me. Left the water compartment of the maker full of grounds. Took me a long and unhappy time to clean it all up. And then I still had to make the coffee... Meanwhile, his Lordship slept on through it all. Note to self writ large: Always check the water compartment in the coffee maker...

In Peterborough, I found banana leaves frozen in our local Asian store. That would be the only place. Good luck in NS.

I googled the name of the recipe and came up with a notation in a book called Santhal Worldview which may or may not have anything to do with the recipe as posted. Haven't gone further than that and am hoping to hear from the OP.

This is a tribal food from what country and what tribe please. It sounds very interesting.

Lasagna and other such dishes, eg, Moussaka, Bobotie, Impossible Pie, are our favored ones. Ploughman's meal would be another...all laid out ahead of time. Roast turkey is a familiar one for visitors at Christmas, Thanksgiving and Easter. Never make last minute stuff...can't do it with grace.

Thank you Lisa Shock. That post is a saver for sure. I'll have the ice water at hand from now on. And I like the clingfilm idea. My candy pots are mine only and no one will ever/has ever/ used them except for me.

This will be for us tomorrow. I have been wondering what to do with the extra sweet potatoes and this soup just caught my eye and my taste buds. Thanks, shain.

Hello and welcome Bakerchic. When I read as far as Sebastopol...I thought WOW! Someone is writing from Russia. Interesting name for a place in sunny California. Welcome to eGullet. If you've been baking since 9 years old, you must know a lot and I look forward to reading about it.

Good question. Sometimes I have that problem also. And then out it all goes.

I'll try making the karjalanpiirakka, but I won't promise to eat it. Hard-boiled eggs are not my thing at all. I had a bad encounter with an egg and a very ferocious British woman during WWII...now that's a long time ago but some things stick forever...and it's not for me. But many thanks, EsaK.

Hi ChocoMom, and what is the main difference between the Pannukakku and the Kropsu? Not sure I see any really, except the Kropsu has more milk in it...which may just be the main difference? (and what's the difference between the V3 and V4 emoticons....oh, probably Version 3 and 4?)

Pannukakku has more eggs and more milk to start with. Haven't googles German puffed pancake. I also cannot imagine the stuffed breads with porridge, but my young friend LOVES them beyond belief and she's a dessert lover for one thing...so I have to make them for sure. They don't sound particularly tasty to me.

Dear ChocoMom, thanks for the recipes. And please, you can keep Fish Head stew, Head Cheese (DH is of French Canadian extract so already has had that one), Blood Sausage and I have the Squeaky Cheese on fline. No fish recipes necessary. We already eat salmon so unless it's salmon, don't bother. Very kind of you to offer though... Hi ThanksfortheCrepes...you may have TJ's maple syrup...there are no TJs in Canada...but our maple syrup is the result of DH's helping hands and is straight from the horse's mouth, so to speak. Mostly unsaleable for some superficial reason, but excellent. Hi EsaK. Thanks for the video and all the other help. And thanks to all the others for help. I'll get at it all when life here quiets down. Now that's funny.

Didn't even recognize the word when you posted it. I would be delighted to know how to put the pies together if you can find this out. Thanks, EsaK

Thank you so much EsaK. I'll look all these items up and see what I can make. Just part way through watching a video for making Squeaky Cheese. (Easier for me to say than leipajuusto.) (And I don't know how to make an a umlaut. And please don't tell me how.) Thanks.

"Nisu is the old Finnish word for wheat and this bread. Modern Finns call it Pulla." Everything is online. Amazing. And hooray for ChocoMom. I could certainly use the names of some main meat dishes and/or sides...and recipes would be gratefully received...to surprise my Finland-loving chum when next she comes to the farm. I should have remembered about her year in Finland. She still talks about it quite a lot and she's now in her mid-50s. And a much-loved recipe for those Karjalanpiirakat would be awesome. And I'll look up the Birch Syrup situation. We might have some in Ontario...and UP is not that far if they do mail order. Although I don't know about mailing liquids in glass bottles. (I once sent some maple sugar candies to very young friends in New Mexico and the package arrived broken with all the candies missing. And I'm not thinking breakage either.) ps. Birch syrup is available in Ontario.

From a quick look at a classic cherry clafoutis recipe...the clafoutis has more fruit, more sugar and less butter and less flour than the pannukakku recipe which I am using. But then there seems to be a lot of recipes available which might be quite different. I'll try to get the latest magazine and send it to you. (They run out quickly in the boonies.) The recipes in it are getting more avant-garde/eccentric/way out/? in my opinion and it's seldom that I use one now. Full of ingredients which don't appeal to me and which I probably can't get. Alas. Do try the recipe. It's so delicious.

I'm going to make the Pannukakku for this August's Dog Weekend. And, of course, I'll never get around to making any kind of tree syrup anyhow. And as for birch pollen...on a trip to Sudbury ON some years ago...during Birch pollen season, I quit breathing well about 100 miles south of Sudbury and didn't resume normal breathing until several days later...when again 100 miles south of that Birch laden area.

Just went to this website: http://joybileefarm.com/birch-syrup/ and was stunned to see the number of trees which will yield a sweet syrup. STUNNED!!! Including Sumac...DH's hated tree which pops up everywhere we look at the edge of our fenced in backyard. I love them ...he does not . OTOH, I think the entire process is just too much work for these old already overtaxed guys. As it is, DH goes to a neighbor's each year to help with the maple syrup making so I always have a supply on hand.

Yes, Thanks for the Crepe. Wouldn't call them oven-baked custards though...They taste like crepes, with double eggs and sugar. Here's the recipe from the Ontario magazine: Pannukakku in case you'd like to try it. I added more blueberries, put them on the batter instead of into the syrup, omitted the icing sugar dusting. First time (metal pan) they looked like intestinal villae in their surface and the next two times (pyrex dish) they puffed up mightily around the edges. I must google birch syrup and see how it's made. We have birch trees on the farm...

Recently I made a recipe found in this season's LCBO (Liquor Control Board of Ontario) glossy magazine: Pannukakku with Birch Syrup and Wild Blueberries. Incredible. Delicious. Eating heaven. Being completely out of birch syrup, I subbed Maple Syrup and frozen blueberries and changed a couple of other bits around...of course ...and we loved them. I mentioned eating the Pannukakku to a young friend who was immediately ecstatic. I had completely forgotten that she had spent a high school exchange year in Finland. She at once started talking about this other dish that she also remembered as a favorite with rice on a crusty background and on and on, and by virtue of inputting various terms, I found it online: Karjalanpiirakat or Karelian Pies. I promised her we would make both the pancakes and pies on her next visit to the farm. I see online that there are so many variations to both the Pannukakku and Karjalanpiirakat out there, and I'd like to try 'someone's' favorite if there is a 'someone' on eGullet who is familiar with these dishes...or any other traditional Finnish foods. Another new cuisine to try... Thanks.

Welcome to eGullet Michal. I will be fascinated to read about eating in Israel and any Sephardic or Ashkenazi recipes you might post.

Hello Jim and welcome to eG. You are way out of my class and I know I'll appreciate reading your posts. I like working with chocolate but purely as a chocolate lover (dark chocolate, of course).