Helsinki

Tram map
HKL Metro

Estonian band: Ewert & The Two Dragons
Tallberg Sami Wild herbs Villiyrttikeittokirja

Luontoportti

Umami

Nordic Food Labs: Umami and Dashi
Umami Info Center: Umami-rich Food-meat
Science Direct: Momofuku: Defining Microbial Terroir

bacon, ham, shitake mushrooms, konbu, dulse (dried)

Norwegian Record Charts

VG Lista

Amon Amarth @ Guitar World

http://www.guitarworld.com/amon-amarth-war-gods-and-pursuit-vikings-video-lesson

Ultimate Guitar Tabs

Guitar

Blues Turnarounds

Iceland Air Quality Data

http://loft.ust.is/loftgaedi/

Fugazi Live

Fugazi Live Series

Finnish Parks

Metsahallitus
Wild North
Outdoors

Chestnut Puree Recipe

Chestnut Puree Recipe looks to be similar to that at Cafe Kor

Chestnut Puree 1 1/2 pounds chestnuts milk as needed 3/4 to 1 cup sugar 1/4 cup water 1 tsp. vanilla rum to taste 1 pint whipping cream for topping Put chestnuts in a large saucepan and cover with water. Boil for 10 minutes. Remove outer and inner peel from chestnuts. Take only a few out of the water at a time as they are easier to peel when warm. I actually cut the nuts in half and scoop out the meat with a nut pick. Put the chestnut meat into a saucepan, cover with milk and simmer until the chestnut meat is soft enough to easily mash and the milk is absorbed. Press the chestnuts through a sieve (though you might also try a food processor). Boil the sugar and water to make a thick syrup (don't brown). Immedieately add to the chestnuts and cool. Add only enough liquid so that the chestnuts can be put through a potato ricer and still hold their shape. Add the vanilla and rum. My favorite rum for this purpose is somewhat hard to find, and not available everywhere. It is called "Stroh" and it is from Austria. Technically, it is a "tea rum" and it is *amazing*! Incredible butterscotch-like aroma and flavor. Put the chilled mixture through the potato ricer, making a small mound in the center of individual dessert plates. Top with the whipped cream. I sweeten my whipped cream slightly and add a bit of vanilla too. You should balance the sweetness of the whipped cream to act as a counterpoint to the chestnut puree (i.e. sweeter puree = less sweet whipped cream, less sweet puree = sweeter whipped cream). The lightness of the whipped cream will also cut the incredible richness of the puree

Some Links

Map of Area Control Centers

Live Air Traffic Control Feeds

Aviation Herald


Svalbard Borealis LiveCam

Some Hungary Links

Chew
Caboodle
Best of Budapest
MAV Train
BKV Metro
Airport
Nat Geo City Guide
Pestiside
Oanda Currency Converter

Restaurants
Suszterinas
Lugas
Fulemule
Ruben 
Szimpla
Koleves
Trofea Grill buffet
Beer Cellar buffet

Language
Let's Learn Hungarian podcasts 
Intro To Hungarian
Hungarian Audio

Rye Bread

About: Eastern European Black Bread
Apple Pie, Patis & Pate

Online Finnish Language Resources

Oneness City
FSI Language Courses
YLE Supisuomea
Finnish Language Lessons Podcast
Tavataan Taas
Quizlet
101 Languages
Learn Finnish.org
University of Minnesota

Jeskola Buzz

Jeskola Buzz
Buzz Machines
Buzz Tunes

Jordanian Apricot Jam Recipe

from BeAmman

Day of Honey Links

Food Websites from the bibliography of Annia Ciezadlo's Day of Honey

Taste of Beirut
Food from the Arab World
My Culinary Journey Through Lebanon
Is Something Burning?
Recipes by Rachel

Pie in a Jar

Single Serving Pie in a Jar from Our Best Bites

Pies Baked in Tiny Jars from Not Martha

The Cutest Trend in Pie Baking: Mason Jars from The Atlantic

Taste Test: Frozen Pie Crusts from Serious Eats

Oregon Meatloaf

Oregon Meatloaf

1/2 cup soft white wheat berries + 1 3/4 cup water
cooked for ~1.25 hours
1/2 cup eastern Oregon oatmeal + 1/2 cup water
warmed up

olive oil or butter
~1.5-2 cups chopped onion
2 bell peppers
sautee these

2 eggs beaten
2 lbs grass fed ground beef
couple tablespoons fresh parsley
heaping teaspoon salt
fresh ground pepper
mix with the grains & veggies

cook for 60 mins at 350 in two loaf pans

My Ramen Broth

Pork Neck Bones 3.6 lbs
Pork Sparerib Brisket Strips 3.75 lbs
1 trotter
Chicken drumsticks 1.7 lbs

Roasted the drumsticks and whatever neck & spareribs that would fit (about 6 pieces) for 40 min at 425
blanched the rest of the pork products in boiling/hot water for about 7 minutes, in batches
put all of it in the big tamale pot with 44 oz of water - 5.5 times of our 8 cup measuring cup

added a thumb size piece of ginger, chopped, around hour 3, could have added it earlier. Note: this ginger had a rather large diameter

around hour 4: added
1 small onion quartered
1 leak chopped
1 whole head of garlic, separated the pieces chopped then in half, some skins went in as well, too lazy to peel it

all, besides it will get strained and
1 piece of wakame seaweed, recipes call for kombu but this is what we have


bonito

Cornish Pasties

Cornish Pasties Recipe from The Guardian