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[Bauglir]

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.

Get on my level.[/pissing contest]

[Osmosis Jones]

Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?

It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?

As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).

So, tvorog is to cheese, what grape juice is to wine. Kind of.

Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.

[Sappho]

Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?

It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?

As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).

So, tvorog is to cheese, what grape juice is to wine. Kind of.

Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.

Well explained! I suppose the thing that separates travoh from cheese for me is the fact that it's somewhat sweet. Makes it closer to yogurt than cheese in my taste-oriented mind. But it is very interesting to know some of the chemistry behind it!

[Sirus]

Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?

It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?

As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).

So, tvorog is to cheese, what grape juice is to wine. Kind of.

Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.

THANK YOU! I don't understand why folks were having such a hard time explaining it, this makes perfect sense. Whether I can actually find any in the States is up for debate, but at least us unable-to-understand Westerners have some idea of what you crazy Europeans are talking about

[Helgoland]

Over the past two weeks, I made eight Stollen (traditional German christmas cake-like baked good), six in the first batch, two in the second. They're made by taking a yeast dough, rolling it out, putting a marzipan disc on top, rolling the whole thing up, and baking it. One's still sitting around here - I'll see if I can post pics.
The real interesting thing was that the recipe required tonka beans (banned as a food additive in the US), something I'd never heard of before. They're delicious! I'll see if I can find some dessert recipes with tonka beans in them...

[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.

Get on my level.[/pissing contest]

I probably would, but Wolfeyez seems to think it's a bad idea for some reason.

[DeKaFu]

So, I've recently become curious about cilantro and how different people taste it.

Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.

Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/

[Levi]

I have the same problem, except with mangos.  Mangos taste like some kind of awful chemicals to me. 

[Avis-Mergulus]

I have the same problem, except with mangos.  Mangos taste like some kind of awful chemicals to me.

Strange. To me, they have a pleasantly foresty taste, like pine tree sap or something like that.

[MaximumZero]

I got a novelty hot sauce set for non-denominational winter holiday!

Spoiler (click to show/hide)

Edited because my phone takes fuckhueg pictures, apparently.

[scrdest]

I got a novelty hot sauce set for non-denominational winter holiday!

Spoiler (click to show/hide)

Edited because my phone takes fuckhueg pictures, apparently.

I like how the one to far right is called Pharaohs Revenge. Is it supposed to taste like diarrhea or is it made out of pulped parasites?

[VerdantSF]

Potatoes were on sale, 15 pounds for $5, which is pretty cheap where I live.  In the past, when I've purchased potatoes in bulk, I let them sit around and go bad.  This time around, I've been experimenting with lots of different potato recipes to actually make through this entire bag.  Here's a look at homemade Gnocchi ai Funghi, potato dumplings in mushroom sauce.

Spoiler (click to show/hide)

[kaijyuu]

That looks delicious despite me usually not liking mushrooms.

[acetech09]

Protip: Tossing soy sauce & sriracha with chunks of roasted chicken from the grocery store makes it taste very good.

Six ingredients, 2 of which were leftovers and 3 of which were condiments. And it ended up coming out as one of the best leftover salvages I've ever made.

Green beans, seared real hot with some sesame oil, soy sauce, and sriracha. Don't be afraid to reduce & almost burn the soy sauce. That just concentrates the flavor. Take off the heat while the beans are still crisp. Plate the beans and add the chicken, deglaze the pan with a bit more soysauce and sriracha and let the chicken soak it all in.

Meanwhile, make some rice. Add a bit of salt and soysauce.

Spoiler: This Is Delicious (click to show/hide)

[MaximumZero]

I got a novelty hot sauce set for non-denominational winter holiday!

Spoiler (click to show/hide)

Edited because my phone takes fuckhueg pictures, apparently.

I like how the one to far right is called Pharaohs Revenge. Is it supposed to taste like diarrhea or is it made out of pulped parasites?

It's honestly nothing special. A little too much bite for most people, but not quite as much as I was hoping for. It's not even as hot as sriracha, although I usually use a lot of sriracha.