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>
> i only wonder how mämmi was invented in the first place. by accident
probably, like all important things.
>
this is easier than usual, it's an easter dish and since in finland there
used to be nothing edible left after winter back when mämmi was invented,
and they still wanted to have some kind of a dessert for the holiday, they
just had to use whatever was still available = malt, and try to make it as
sweet as possible.
it's the same way all those finnish christmas dishes were invented: take
whatever is left from the summer (and stays good for a long time), add sugar
to have any taste, and bake it in the oven for hours.
(what really baffles me is how all those foods/dishes were invented that
require tricky stuff like whipping egg whites for 20 minutes before anything
happens - somebody has had lots of faith in the process when it was
experimented for the first time. and i also find it hard to believe that
cheese really was invented by accident when some sheep herder forgot his milk
in a damp cave for a month.)
the genuine way to eat mämmi is to pour a load of CREAM on it, not milk.
adding 50% cream is incidentally a common policy to make pea soup edible,
too.
and though i like the taste, i have to say that the connection with what
mämmi looks like comes from what happens when it passes through your system
(which it does really quickly).
jani
