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Post by wolferin on May 24, 2009 23:23:02 GMT 2
I also enjoy fruit salads of all sorts, although I don't know how well that would technically be considered a salad, but it is the closest we come to it here, unless you make one yourself (I need to do that still!) Fruit salad is great! And it's salad, we also call it salad (salata).
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Post by Bartbär on May 24, 2009 23:29:42 GMT 2
Walkyrie, I just imagine myself being taken away to the nearest psychiatric ward after my neighbors witness me, a crazy dressed Viking-esque man in my back yard whispering "WILD" and shooting arrows towards the sky screaming "Where fore art thine blueberry pancakes, Walkyrie?" I will keep that in mind, afterall Romania has been on one of my places to visit in my lifetime, and to eat some good cooked food with great company is even more of a reason to go! Wolferin, is there anything particularly Bulgarian in the way of fruit salad? I know with fruit there isn't an infinite amount of variety, since fruit typically only goes good with itself, whereas with vegetables you can add virtually anything and it still tastes good. Just for my own curiousity though, since it would be nice to make myself some european dishes, even if just a simple salad.
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Post by Deleted on May 25, 2009 18:09:27 GMT 2
Don't imagine! Just whisper when your neighbours aren't around... Or tell them you makd a movie. If they don't believe you, tell them l told ye so! ;D Neeeah,a visit here will surely amaze anyone.,as if sth doesn't change here in this messy country is the fact that we eat great food! Oh, and we're hospitable.. wolferin: here tis called also ,salata'
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Post by Bartbär on May 25, 2009 19:22:17 GMT 2
Alrighty, but my neighbors are always around, they literally have a tent-house set up in their backyard where they are out constantly... Very annoying because now it is louder than usual. Great then, a nice visit to Romania would be great, especially accompanied with fantastic Romanian food. I think it is rare to find too many Europeans that are not hospitable, but I could be wrong. It just seems that compared to many americans, most people are hospitable.
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Post by Heer E. Tik on May 26, 2009 1:11:48 GMT 2
There's americans who are hospitable too, like in the South or the West. But only to people who are of like mind, and aren't typical douchebags. Generally the Midwest is the least hospitable spot I think, mainly due to the fact that it's full of ex-Easterners who migrated here to flee big cities and jump on "economic opportunities." Smaller town folks in rural Wisconsin or Illinois or Minnesota are quite hospitable, but only on the neighborly basis if you live among them or interact. The feeding rituals take the form of potluck socials mostly, the american pigeonhole is unavoidable... Or barbecues. I've been curious about Romanian food, I may just come knocking on your door Walkyrie
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Post by Bartbär on May 26, 2009 4:46:33 GMT 2
Indeed, there is a sense of american hospitality, but I have not seen much of it. The mid-west is void of much, although in the country it can have a more hospitable feel. Usually the only place I see hospitality or any virtue is going to old thresher reunions and old engine shows. A couple years ago when I did the blacksmithing demonstrations at the few around Iowa and Illinois, there were plenty of welcoming old-timers. Heck, even got a foot operated grinder for free after we talked them into it for making something in return. Very nice down to earth people, but the new generations show none of this quality. Will stop here before going way way off topic. I am thinking about ordering a set of European cookbooks from amazon. Any one have recommendations? I have seen a couple I like on German, Polish, and Finnish cooking. Basically I am trying to find a cookbook with traditional Folk recipes from every European country. There is one I've seen that has Irish and Scottish dishes along with the Folklore that they are associated with. Very nice concept in my opinion.
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Post by Heer E. Tik on May 26, 2009 6:25:14 GMT 2
Careful with the American-authored books on ethnic cooking. Most of those simply tend to be what those author's ideas of ethnic cookery is, not the actual way people prepare food in Europe. Most ethnic cuisine in American understanding has been watered down through immigrant generation and the melting pot influence. Just because some first-generation Americans prepared food a certain way doesn't mean it's the staple method of doing it... Incidentally, the best cookbooks tend to be written in languages whose food they describe. So make sure to research customer reviews carefully before investing in anything. People especially are keen to make an industry out of writing those cookbooks because everyone in US is drawn towards one' roots and people are willing to spend some serious dough for a glimpse into theor "old world" origins. On a budget, why not look for some recipes online and try some of them out - also look at cooking forums of your target cuisines and see what people recommend, both recipe and bookwise.
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Post by wolferin on May 26, 2009 9:03:40 GMT 2
Wolferin, is there anything particularly Bulgarian in the way of fruit salad? I know with fruit there isn't an infinite amount of variety, since fruit typically only goes good with itself, whereas with vegetables you can add virtually anything and it still tastes good. Just for my own curiousity though, since it would be nice to make myself some european dishes, even if just a simple salad. Well, if we make a forum meeting in Bulgaria, go deep into the Balkan mountain and make a korpiklaani karkelo we can cook these things (or make them before that and carry there). 1. Salads - one is this "shopska" salad, which I described before, another tasty salad is "ovcharska" (shepherd) salad. It is also made of tomatoes, cucumbers, onion, white cheese and peppers (baked), but are added mushrooms (baked, pickled), olives and pieces of boiled eggs. 2. The main dish - "cheverme" - it's a kind of barbecue. It is taken a whole lamb (I can't slain it, but I suppose there to be enough brave men to do it or to buy the lamb from the shop, ready for baking). The lamb is cleaned and broached in the middle on a big broach - wooden or metal. This broach is good to have a handle to be turned. Before that is made a fire and when the most of the woods are burned and there's a lot of live coals, the broach with the lamb is put over the fire and turned round slowly till its roasted. 3. Desert - "banitza" - it can be salty or sweet. The salty is with cheese, the sweet with pumpkin, apples or nuts with sugar. "Banitza" is made of sheets of pastry, which you fill and roll with different products. For the salty banitza you take white cheese or curds and eggs and mix them. If the mixture is thick - put some yogurt. Another salty filling is green onion, leeks or spinach, boiled before that with or without cheese or eggs. This is spread on the pastry, put some kind of oil - sunflower, butter, margarine and then is rolled. The rolls are arranged in a large baking dish and but in the oven. The sweet is made in the same way with the fruit filling with sugar. There's another way to make banitza - divide the pastry in three parts and the mixture in two parts. Arrange the one part of the pastry one after another with some oil between them and then spread one half of the mixture, then cover it with the second part of the pastry and so on. You can pour over the banitza before baking some soda water (half a glass), so it rise better. And a lot of drinks of course - vodka, whisky, home made shnaps (rakiya) , wine, beer, mead. Enjoy! ;D
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Post by Deleted on May 27, 2009 12:19:52 GMT 2
Yammy, yammy the visual feast, Wolferin...l'm drooling here Make some and l'll bring the tzujka as l received a strong good one From Carpathians to the Balkans, we eat great great food!! ;D give me more
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Post by Heer E. Tik on Jun 2, 2009 1:36:31 GMT 2
Mushrooms steaming in the kitchen! ;D With some potatoes and parsley. Lots and lots of them. Sometimes, the most delicious stuff is so simple.
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Crystiannia
Clansman
"Here is the deepest secret nobody knows..."
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Post by Crystiannia on Jun 3, 2009 0:50:59 GMT 2
I actually don't know what traditional American cuisine would be! Burgers? BBQ? Pizza Hut? Probably because I grew up eating foods that might be considered eastern European: keilbasa, stuffed cabbage, pierogis, LOTS of rye bread! LOL! My grandmother was so upset with me the first time she found out I went to the store and BOUGHT frozen pierogis! Favorites, though I don't know. I make killer mashed potatos and macaroni salad! Pretty handy with veggie quesadillas -- must only use red onions! I'm very good with cupcakes too -- so I have the necesary picnic foods covered! The only foods I don't like are anything too spicy and anything that used to live in water! Maybe I can enjoy a good shrimp now and then, but in general I can't even look at fish on the dinner table. I can go fishing, I just can't eat whats caught!
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Post by Heer E. Tik on Jun 3, 2009 3:22:04 GMT 2
I actually don't know what traditional American cuisine would be! Burgers? BBQ? Pizza Hut? Are you kiddin'? Nothing's more American than good ol' fashioned apple pie! The old gramma's cozy kitchen with a pantry full of cinammon and spice - it's sad that this image is retreating into folklore away from today's realities of life, but there's so much truly American in that old romanticized homesteading kitchen. Just the simple stuff, from the age of frontiers and "Tom Sawyer"-esque little towns in the middle of nowhere. Back then the American lifestyle was more homogeneous, comparatively, and only in decades after the Civil War, and onward, with the big waves of immigrants from all kinds of cultures coming in and settling does the culinary diversity really explode, to such extent that now indeed it is hard to define a "truly American" dish without resorting to the distant folk-American past. It's sad that fast food (which in essence has killed the image of the kitchen as the central cozy and happenin' place) has come to define the most stereotypical American culinary contribution in the eyes of the world.
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Crystiannia
Clansman
"Here is the deepest secret nobody knows..."
Posts: 384
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Post by Crystiannia on Jun 4, 2009 4:59:05 GMT 2
How on earth could I have forgotten that?!?!?! So true!!!!
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Post by Heer E. Tik on Sept 30, 2009 19:38:53 GMT 2
I sold my soul for harðfiskur..... traditional Icelandic dried dehydrated raw fish, this method of preparation/preservation dates back to settlement times and millenia before... It stinks for miles and looks like the remains from a flaying torture session, but I am incurably and irrevocably addicted. Edit: my local friend who just looked at these pics asked me to add: the fish is put to dry by the sea/ocean, so that they are salted by the wind when it blows from across the water. That is why they taste so stormy.
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Post by Deleted on Sept 30, 2009 19:48:51 GMT 2
I have a problem with this picture. It makes me drool,hehe... Not only I am also a fish lover, but I always crave for food when one is praising it ;D oh, dear, oh dear....
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