|WikiProject Food and drink||(Rated Start-class)|
Syrup or sweeteners does not belong in the traditional recipe for making mämmi. The sweetening of the mämmi happens naturally as part of the process.
- I rewrote this page in March '08 and haven't visited it since, so if you give some references for this I'd be happy to insert. I don't imagine that there is such a thing as "the original recipe" except through inference as the dish's origins reach back into unrecorded time and habit and people will have had variations on the basic theme. It would be like trying to define what the recipe originally was for bread. LookingGlass (talk) 15:48, 5 May 2009 (UTC)
I would argue that the SAMPA for mämmi should not state that the double M is a result of syllable boundaries but a geminate, unless there's a counter arguement to that. Maybe that should be changed? --Alcarilinque 18:04, 30 Nov 2004 (UTC)
Miscellaneous edits etc
Hi, I hope there's no offence to the original author but I've ended up doing a wholesale "clean up" and edit of the article! I'd only intended to "anglicise" the English. But I've ended up reorganising the article, adding recipes, references and providing more links. I've also deleted some references for instance to porridge that were incorrect. I would have liked to delete some more but I've added the "WEASEL" TAG regarding the sections that still seem unfounded e.g. around the reference to Samanu as I can find no justification for it either on this page or on the Samanu page. The two dishes are made out of different ingredients, one from wheatgerm (not flour) and the other from rye flour and no information on preparation is given so there is no justification for drawing the conclusion that they even share similarities in this. I suggest that if no data can be provided to back up the supposed similarity then the notes in both places suggesting there is one should be deleted. Anyway, I hope you approve . . .
- I agree that the weasel tags are a bit extreme. Even though it's true that some of the statements are going to be impossible to source, I think most of what is being said is commonly held to be true, and adds a very important aspect to what mämmi is, and how it is viewed both in Finland and abroad. For example the part about Finns enthusiastically offering it to foreigners; I can think of at least 3 TV shows I've seen where fun is poked at innocent foreign visitors who cringe at mämmi being offered to them. I even recall something on MTV where the pop singer Anastasia declined a taste saying "I don't eat chocolate." Mämmi and unsuspecting foreigners just go together like bees and honey. ;) I'm rewording a couple of the statements and removing at least one weasel tag. Arcades (talk) 21:45, 5 May 2009 (UTC)
Readily available all year round?
Really? It's found in abundance in supermarkets for a few weeks around Easter, but I have never seen or heard of anyone who eats the stuff in any other time of the year nor seen it sold in, say, June or January. It is very much still an Easter specialty.
- Not as fresh, but I think it can be found frozen in larger stores... --184.108.40.206 (talk) 20:32, 7 September 2010 (UTC)
Mämmi is sold around Easter, it's like Runeberg's tarts and Laskiaispulla, a seasonal delicacy. I've never seen mämmi sold outside of season in Finland by any major seller. You might get it from a baker by ordering, but not from your local store or supermarket. It's not exactly sweet or sour, or sweet-sour, it just tastes like what it looks like. Rye isn't very sweet in the first place, and fermenting it doesn't really make it any sweeter. 220.127.116.11 (talk) 22:51, 11 February 2013 (UTC)