Oh no, you don't have to tell me.

Some people make an excellent lohikeitto, and it's damn fine.

There's a restaurant I go in my city for a good one.

But I've been on a gluten and dairy free diet. I'm sure I could replace rye bread with decent alternatives and cream with a vegetable one, but lohikeitto has been hard for me to get right.

Any fish foods actually. Fish is such delicate meat I find it hard to get a proper grasp on because it varies so much from fish to fish, especially when its different species of fish.

Meat from large mammals is rather easy, usually uniform. Fish, just... I need to learn it better.

Thank for reminding me though, I think I'll learn to make lohikeitto next. I've been learning to cook a bit more, had porkchops today which I marinated myself with rum and garlic and lime and chili and rosemary etc, have made horse meatballs. Deer stew. Elk fry up. Reindeer ragu.

Mmm.

It was at least a decade, definitely a bit more since I made meatballs. But I think they turned out nice.

Gluten fre spaghetti. I hate to have to have it, but Rummo brand has actually been pretty nice. I tried like a half dozen others before. So sad I can't have real spaghetti anymore but this is a decent enough alternative, and I make up for the poor spaghetti by improving what goes with it.