Feature Friday: Enda Pärisma
Enda is living a very active life in Tallinn, Estonia. She has a lot of interests and hobbies like art and environmental sciences. You can talk with her about almost anything! She's proud to be Estonian and will be happy to show you her beautiful city. We asked her a couple of questions about her experience with cooking and organizing Eataway meals. To book a place at one of them visit Enda's profile!
Why did you decide to join Eataway?
I have been a couchsurfing host for many years but for some personal reasons haven't been hosting many people during recent years. But I miss the opportunity to meet new people, sit at the table with them and talk about different topics. Yes, there are always my friends but they are not new people with their new experience. So when I heard of Eataway I joined at once. Actually it was one of my friends who pointed it out for me.
How did you learn how to cook?
From my teenage days I can remember some cakes and since then... I have just been cooking. If I needed some help I called my mom or grandma, also I have some classic basic cookbooks from Soviet times. And nowadays, of course, there is the internet.
Anyway, it seems, I have learned cooking just by doing it and also maybe it's in my genes.
What is the most unforgettable meal you have ever had?
I have to add we were not particulary hungry at that moment so it was not that kind of taste that happens when you haven't been eating for ages.
What is something interesting about your country's food culture that you would like to share at your meal?
I have to admit there is not real "Estonian cuisine" but it's more or less a mix of German, Swedish and Russian influences. We eat here a lot of potatoes, a lot of pork, we have sauerkraut but also smetana and herring. Of course, as a northern country we have black rye bread here. Centuries ago it was for poor people, the white bread was only for landlords and "better" people. But it's the history of long ago. Anyway most of us have some black bread at home always.
During Soviet time we had to be very creative and my mother was using very many subproducts of meat for example. Also I think some of my childhood desserts (like semolina mousse I'm having in my menus) are creations of times when we had not many products available.
Which Eataway cook would you like to meet or visit one day?
I would like to meet Magdalena in Krakow and make polish pierogi with her :)