55 replies to this topic

[Al_Dente]

I prefer my bureks raw, wrapped in phyllo.

It's a damn shame they're illegal in the US.

Maybe for you, my friend.

One other way that I like to eat bureks is to skin them when they're young, then slowly smoke them over pecan wood, never getting over 225 degrees F. It takes awhile, particularly because you don't gut them first, but when they're done -- OH MY GAWD!!!! Take foie gras times 7 billion. It's that good.

Plus, as we all know, burek is the only proven aphrodesiac for both men and women.

Damn, I've never tried them like that. I only have had burek a couple of times back when I was in southern Hungary. It was a simple preparation-- pan fried, rubbed with paprika. But with the taste and texture I can see what you mean about the foie gras comparison.

Next time I'm in NC I'll let you know-- could you maybe get me a half dozen or so? How much would that cost?

[Varmint]

Just bring me two more bottles of that '89 Margaux, and I'll see what I can get.

Seriously, Al, I'll see if I can get my supplier to get me a dozen bureks for next weekend. I can't say I've ever done them in a Mexican style, as that's our theme, but we'll think of something. Burek Mole????

[mags]

I prefer my bureks raw, wrapped in phyllo.

It's a damn shame they're illegal in the US.

Maybe for you, my friend.

One other way that I like to eat bureks is to skin them when they're young, then slowly smoke them over pecan wood, never getting over 225 degrees F. It takes awhile, particularly because you don't gut them first, but when they're done -- OH MY GAWD!!!! Take foie gras times 7 billion. It's that good.

Plus, as we all know, burek is the only proven aphrodesiac for both men and women.

Not this woman, buddy.

You'd be surprised, Elyse. They're....LOL! they're pretty awesome, is all I can say. This being a family board and all.

[elyse]

I was going to ask if there's something I'm not getting, but I'll rephrase that. Is there something I'm not understanding here?

[Varmint]

I was going to ask if there's something I'm not getting, but I'll rephrase that. Is there something I'm not understanding here?

'Splain, please. Yeah, we joked around about the speed a bit, but what don't you get?

[elyse]

[Varmint]

OK, time to end the games. elyse, a burek is a Serbian/Slovak/Middle Eastern specialty. It's actually a type of pie, so your interest is well-placed. It's made with phyllo dough, cheese, meat or spinach (or any combination thereof). It's not all that dissimilar to spanikopita, which I'm sure you know.

Bureks are very, very tasty. I lived in Milwaukee for 3 years, and they had 4 Serbian restaurants at the time. We always ordered at least one burek.

That's the plain truth.

But what about the lard???!!!!!!???????

[elyse]

I HEARD YA BIG FAT LOSER!

[guajolote]

varmint, what did you do with the congealed fat on your tennis court?

Pressure washer. Although it stained the concrete pretty badly. I need to add some detergent to the water next time I wash off the court (likely some time in June).

It makes the tricky drop shot a lot more fun though, right?

[Varmint]

I HEARD YA BIG FAT LOSER!

Gee, the lady can't take a good joke.

[elyse]

And if I ever share bureks with you and Al, they WILL be traveling at you at 70 mph!

[Varmint]

varmint, what did you do with the congealed fat on your tennis court?

Pressure washer. Although it stained the concrete pretty badly. I need to add some detergent to the water next time I wash off the court (likely some time in June).

It makes the tricky drop shot a lot more fun though, right?

Fat on a tennis court (and I don't mean me swinging my racket) is never a good idea.

BTW, I gave Benjamin a nookie tonight and said it was from Mr. Dean from Chicago. Seriously. He laughed and said, "I liked him. He was goofy."

[elyse]

Aww Varmint, you know I love you.

[Varmint]

Aww Varmint, you know I love you.

Uh oh. Good thing Mrs. Varmint is playing soccer tonight!!!

[elyse]

Well, I love her too.

[robyn]

Al Dente - Don't know about Washington - but here in north Florida - many grocery stores (especially Winn Dixie's) carry lard in 5 pound tubs. It is frequently not refrigerated - and is usually in the section where you find cooking oils. Robyn

[hannnah]

I've seen the 5lb tubs o' lard at Food Lion - if there's not one near you I'd also try Shopper's since they tend to stock stuff in bulk and have a large ethnic section.

[morela]

Fed-ex from Texas!

WHO'S BUYING LARD -- AND WHO ISN'T

An index of lard purchases by location, with 100 being the national per capita average. West Texas buys 12.5 times the national per capita average; Atlanta buys 44 percent of the national per capita average.


West Texas|1,254

Phoenix|489

San Antonio|471

Louisville|193

Nashville|153

Atlanta|44

New Orleans/Mobile|17

Detroit|14

New York|7

Source: ACNielsen market research

[Bozic]

Burek and other stuff...

Thanks guys, I've found lard in a Korean place. (lard is necessary for properly spicing-up the poor pig before the roast).

Burek: could be a name for something else as well, but my wife is making it at least every other week - in Turkish it stands for a pastry meal, stuffed with ground beef or feta cheese (or sometimes both, but I don't like the mixture).

I can provide recipe/photos as well...

[Varmint]

Welcome to eGullet, Bozic. Yes, we'd love photos and recipes!!!

[Bozic]

OK, things are getting better:

I found a guy (he's 82 !!!) in Arizona who is actually manufacturing rotisseries strong (and slow) enough to roast a whole pig.

As soon as the goodies are delivered, I'll "grease it up", and pictures will be coming your way. Instead of posting them myself, I'll send only the good ones to admin, and we'll go from there.

Later guys.

[Al_Dente]

I'm off to the Serbian Christmas Festivities at Bozic's.

Hopefully he'll post some pics.

[BBhasin]

Mike,
Did you ever get that lard? I saw some at Restaurant Depot on Eisenhower Avenue in Alexandria. Its open only to restaurants. I go there twice a week and you are welcome to come along anytime.

Edited by BBhasin, 07 January 2004 - 03:56 AM.

[Al_Dente]

Bozic was the guy who needed the lard. He said last night that he just used a ton of butter instead.

The pig was deelish. Had a bit too much Serbian Plum Liquor though.

I'd like to go along to the Depot with you sometime. I should stop by your restaurant soon (it's been too long) and I'll be sure to ask you about it.

Thanks!

[JPW]

OT, but Bombay Curry Company is one of the places I miss most from my time in Alexandria. Just thinking about the lamb vindaloo makes me start to drool. Might have to schedule a trip over the river soon for that.

[fresh_a]

Don't suppose this would help...