Erinevus lehekülje "Vikipeedia:Üldine arutelu" redaktsioonide vahel

(→‎Cuisine of Estonia: articulately)
There is [[:be-x-old:Вікіпэдыя:Праект:Тэматычны тыдзень/Эстонія|a collaboration project]] in process now at Belarusan Wikipedia about your country. And I've found out there are only a little bit of images at Wikimedia Commons about [[:commons:Category:Cuisine of Estonia|Estonian cuisine]]. That's why I decided to add some more, though I've never ever tasted any of the Estonian dishes before. :)
The book I used for cooking was one of the Russian author William Pokhlyobkin. The problem is that he gives the names of the dishes in Russian and transliterated into Russian. Now I would like to ask you if I wrote it back in Estonian correctly. The first dish is named as «[[Kaste (kokandus)|Kaste]] [[räim]]» or so, and I transliterated it back as '''Silgud pekikastmes'''. There is almost no mention about such dish on the Internet though.
The first dish is named as '''Silgud pekikastmes''' or so, and I transliterated it back as «[[Kaste (kokandus)|Kaste]] [[räim]]». There is almost no mention about such dish on the Internet though.
The second one is [[Hernes (perekond)|Hernes]]-[[tatar]] [[puder]], which is obviously simply concatenated into '''hernetatrapuder''' by Pokhlyobkin. Is it the real name of the dish in Estonian?
:"Räimekaste" and "mustikasupp" would be my versions for the two latter, but I have never heard of herne-tatrapuder. "Mustikasupp kamaga" would be possible, although I've never heard of that, either. --[[Kasutaja:Morel|Morel]] ([[Kasutaja arutelu:Morel|arutelu]]) 28. oktoober 2012, kell 22:31 (EET)
: I've met "mustikasupp", consisting of milk, sugar and bilberries (''Vaccinium myrtillus''). "Hernepuder" is usually made of boiled peas, possibly with pork (preferrably smoked). "Tatrapuder" is your average buckwheat porridge (''Fagopyrum esculentum''), sometimes with some kind of meat and a little sour cream on top. But while it might be possible to mix buckwheat and peas, I don't believe there could be a common estonian dish I know nothing about. "Räimekaste" might mean several sorts of sauces made of Atlantic herring (''Clupea harengus''): cold, warm, sour cream- or milk-based, with or without onions or scallions, etc. To mix it with bacon or lardons might be, again, possible, but not very common (pork-based sauces are rather used to accompany potatos, pea or other legume porridges etc). All in all, cookbooks made outside Estonia might present a little bit strange view, mixing traditions with modern innovation. In English, I can recommend a website called "[ Estonian cuisine]" though, built during a promotion campaign by Estonian Ministry of agriculture. Unfortunately, it contains very few pictures. We still have a lot of work to do in that particular area. --[[Kasutaja:Oop|Oop]] ([[Kasutaja arutelu:Oop|arutelu]]) 29. oktoober 2012, kell 12:26 (EET)
:: To clarify:
::# '''Räimekaste''' — made of Atlantic herring (''Clupea harengus'') (Pokhlyobkin's version is ''Clupea harengus membras''), fried in a sauce consisting of onion, pork (or not common?), milk and cream. Pokhlyobkin's term for the dish is [ Silgud pekikastmes].
::# '''Hernepuder''' or '''Tatrapuder''' are real, but there is no dish mixing these ingredients together (though we find it rather tasty, and I've cooked something similar made of boiled potatoes + peas once before).
::# '''Mustikasupp''' probably is what I've tried to cook of bilberry (''Vaccinium myrtillus'') with mmm... ''knödel'' (little floury pieces to be boiled).
:: I was aware of Pokhlyobkin's book isn't the best source to know about Estonian cuisine — as he is also criticised here for his presentation of Belarusan cuisine :) — but I had no another reliable source nearby (except Wikipedia). Thanks for the link, [[Kasutaja:Oop|Oop]]!
:: --[[Kasutaja:Renessaince|Renessaince]] ([[Kasutaja arutelu:Renessaince|arutelu]]) 30. oktoober 2012, kell 14:22 (EET)