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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Finnish blood pancakes. Blodplättar (in Swedish; blodpannekaker in Norwegian, veriohukainen, verilätty or verilettu in Finnish; verikäkk in Estonian), or blood pancakes in English are a dish served in Finland, Estonia, Sweden and Norway made of whipped blood (typically reindeer blood), water or pilsner, flour and eggs. [1]
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1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
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Kebakko is a type of ready-meal in Finland.Kebakkos are very similar to meatballs in Finland. It consists of meat, breadcrumbs, onions, eggs, and spices.The difference is mostly in shape; instead of a ball, kebakko is a piece of meat about 12 cm in length on a wooden stick, and is usually sold in packs of five to twelve. [1]
The two major producers of this food are Tapola [3] and Savupojat. [2] When buying mustamakkara in the Tampere region, it is customary to specify the worth of sausage one wishes to buy, instead of the weight, length or number of the pieces, e.g. "Five euros' worth of black sausage, please". Often people simply point at their preferred piece.
One of the first staple foods is kinda weird: Acorns. Acorns were actually farmed very early in human history, but to make them edible you have to soak them and treat them. Sure, you see animals ...