Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Jopax]

FRENCH SALAAAAAAAAAAAAAAAAAAAAAD!!!!!!!!!!!!!!!!

Made some today, for the first time ever, great fun, great tasty, great fun!

Now to wait a day to consume half the pot :Đ

[Arx]

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

[Bauglir]

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!

I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.

[scrdest]

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

It's basically the Slavic response to ricotta.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.

[penguinofhonor]

Slavic food always sounds like it's two steps away from being toxic.

[Avis-Mergulus]

Slavic food always sounds like it's two steps away from being toxic.

You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

[Sappho]

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!

I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.

Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.

I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.

[Caz]

Slavic food always sounds like it's two steps away from being toxic.

You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.

[scrdest]

EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!

I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.

Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.

Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.

Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.

But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.

Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.

I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.

No. Sour milk. Smells awful, pretty acidic, but it's the same thing, more or less, except the mild soured milk is made by adding a weak acid, artificially coagulating the proteins, and sour uses natural lactic bacteria to digest lactose and other sugars in milk and produce lactic acid, which coagulates the proteins.

It's actually somewhat thick, and a bit jelly-like in consistency (imagine you mixed sour cream with water and jellified it).

[Avis-Mergulus]

Slavic food always sounds like it's two steps away from being toxic.

You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.

I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.

[scrdest]

Slavic food always sounds like it's two steps away from being toxic.

You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Jalapenos are the life force.

I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.

Livestock brain is a-OK though. Bleh. In general the yuck factor is either dishes that used the Pink Wobbly Bits or those that rely on fermentation.

[Jopax]

I consider it fairly boring and utilitarian, mostly because these parts were very rich in ordinary stuff like meat, fish, and veggies. Never really was a reason for us to eat frog legs, or wierd parts of an animal or anything like that. Not when there's a perfectly awesome sarma waiting to be consumed tommorrow

[GiglameshDespair]

Unfortunately you don't really see many organs on sale here. A little bit of liver, some kidney, vry rarely heart, but you don't see offal or tripe anymore really and you only see things like pig feet in oriental shops. Never seen brains for sale here.

[scrdest]

Never seen brains for sale here.

Zombies aren't the best customers.

[MaximumZero]

Slavic food always sounds like it's two steps away from being toxic.

You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!

Habaneros are the life force.

Fixed that for you.