piazzola

I know that sujuk is Armenian and pomaegarnate is very popular in The Caucasus region including Azerbaijan and Georgia where main dishes is th main ingredient of pomegranates for instance the famous Georgian sashlik or basturma not to be confused with Armenian basturma of course I have a good brand of pomegranate molasses from Azerbaijan called Narsharab it is excellent for lamb and beef alike I may ask my Uzbek friends for some genuine Turkic dishes so they calim to be more turkish that the Turks themselves much like Tatars in Russia and Crimea

aztec foods is a good source for mex products though their marketing is aimed at the Australianmarket so they are naturally expensive but well assorted meanwhile (sorry) Fortunato's shop and Casa iberica are kind of suppliers to the community and there is wher I have been shoppping for my own ethnic needs needs for yonks Fortunatos' shop is 320 Ascot Vale Rd, Monee Ponds and casa iberica's address I belive is well known here Buena suerte chau!

Hmm like the old days Thanks for the link

Concha y Toro is a very well known wine producer and marketing company you should find it easily in either white or yellow pages or ProChile(Official Export Trade Agency) website.

Thanks yes mate I am feel free to contac me anytime PM me if you want

Borscht (beet soup) Ukraine Serves 6 as Main Dish. Borscht is said to have originated in Kievan-Russ what is today Ukraine though there is a dispute between Kiev and Moscow as to what and who makes the best borscht. Its main ingredient is beetroot but there is a substantial meat either pork ribs,belly or just beef(any cut)sometimes "kapusta smazhana" (or stir fried to wilted cabbage red or green) plus a good serve of beans makes a delicious and truly a hearty soups. The longer it is kept in the fridge the better flavour develops. So make a big batch and ahead of time one or two days you'll see what difference that makes Borscht is acompanied with pampushkies which are small bread rolls dipped in aioli base preparation of creamed (pounded)garlic,salt and oil. 1 large onion chopped 4 T red wine(preferably French) 3 beetroots cut in batons of about 2 cm long and 1/5 cm width 2 garlic finely chopped 1 bacon rasher chopped finely 500 g pork or beef meat already grilled 1/4 medium cabbage shredded 2 carrots chopped 500 g meat either pork or beef cooked (optional) 1 can of borlotti, broad or red kidney 3 T dill chopped 6 mushrooms chopped 1 c sour cream or cream fraiche 1 l stock or water or enough to cover ingredients 2 sprigs (whole) parsley 1 parsley root(optional) 1 tsp Khren, red horseradish per person 4 tomatoes crushed 1 tsp sugar to adjust for sweet,sour taste 2 bayleaves bruised 1 tsp salt to taste (salt any salt there is no preference) total cooking time about 2-3 hours do not rush gently simmering will aid to develop the best flavour in this dish 1) In a grill or hot plate briefly bbq the meat and reserve 2) in a heavy iron skillet or pan stir fry vigorously the cabbage until wilted and brown spots show and reserve 3) Prepare a large pan and stirn in the bacon fry and then add some oil and sautee onions and garlic later add mushrooms 4)add stock, bayleaves, peppercorns and crushed tomatoes, vinegar, parsley sprigs and continue simmering for 10 minutes 5)add meat followed by cabbage cook for 5 minutes simmer 6)add beetroots and continue cooking until almosty tender simmer gently do not rush 7)Test for doness and then add chopped carrots and parsley root(to be removed before serving) 8)add the tin or can of beans continue cooking 9)add 1 teasponn of dill before finishing cooking) You can add a soft cooked potatoes to thicken the soup or whiz part of it in a blender and the add it back remove bayleaves and parsley root before serving borscht add a potato to each bowl and lightly mash them add the soup and provide in separate containers chopped dill, khren or horseradish, sour cream (smetanu)creme fraiche enjoy Keywords: Soup, Intermediate, Main Dish, Vegetables, Beef, Eastern Euro/Russian ( RG1434 )

You mean like this http://www.pasqualinonet.com.ar/sobre_asado.htm I too come from BBQ country with a long tradition that sans for more than 400 of barbie so I have created adapted few things here

What!? Do you know that a 25kg bread flour sells for a about $14 at food distributors outlets anywhere in Australia?

This is not from the BBA book however since everyone shows their art work here is my attempt soft, airy and chewy. What more could I have asked for just ate it with oil and salt.

I mean as a happy time and we have pranks is much a carnival atmosphere of course it is Ukrainian Chistian Orthodox Acephalic chuch I belong to celebration but coming back to food one and the other are the same except for name change.

Of course babkas come from Eastern Europe

make onion juice great for any meals

Another factor to consider is the types of flours used and many home bakers overlook this fact when trying to replicate a bread loaf Many of the commercial flours be it special or not are just not available to the home baker unless you are prepared to buy in bulk from a distributor if any at all in your area.

We have to agree on this

Anything that is round is basically a kolo which comes from the word kolo(round or rounded) so one product may have different regional characteristics in Eastern Europe As I said kolach or kalach has the same meaning as challah and is also used in celebrations in (Ternopil and Volyin, Ukraine) around Christmas around Malianka's time (a orthodox religious carnival)which more or less is the same as Hannukah. Many more foods assume different names and used at different times suiting one group or another. Now kolachy with emphasis on the last y may mean a round flat torte in some areas.

That I know of there are two versions of babkas one is savoury(potato) the other sweet(any fruit but mainly apples or iabloko)

Thanks saltshaker I'll try it soon with crudo y queso But the looks of it cake flour is used because of the leavening agent Hope you try this recipe soon

Yes samsa is the word used for samosa but the shape varies from tringular to half moon shape it is also known as kashu'ur in Mongolia and they are baked in tandir(tandoori) ovens check out this uzbek site http://www.angelfire.com/ct/DIVA/UzbekBread.html

I don't agree with what Pan had to say about Chinese empire expansion into Turkemenistan. There was never such a thing as Chinese dominance over Turkic peoples of Turkmenistan or Khazakhstan in fact it was the other way around when Ghengis Khan left the shores of lake Baikal(East Siberia) and lauched an attack on the famous wall. Ghengis Khan and Tamerlan's troops and settled in many parts of the former USSR southern republics and went as far as Poland and Lithuania. A large group of Mongolian troops and families settled in the left bank close to the Caspian sea what today is called Kalmykia on the Volga. Uighurs and Kazakhs and many Russians share a common heritage to be Ural Altaic peoples where Koreans also belong.

If I had to choose one that does not bore me is papaya or mamon with a squirt of wild lemons or tahitian limes

The ones I've seen and made look more like the examples in this photo: click The sweet filling is placed into a depression in the dough (shaped like a round bun) before baking rather than being completely surrounded by dough. ← To me these buns above look like buchty (in Slovakia) or bolucky (in Ukraine)

Well if you thought this thread is dead Well the it isn't! I just read about a seafood churros and this is in Spain itself from someone who tried it and now is looking for the recipe:)

Depends on the water added and its quality for high gluten or perotein flour high hydration of about 80% is not uncommon

I did not think anyone would give a damn about South American cooking then again I may have been wrong. Guess time for me to set up a restaurant in your neighbourhood

Para el chuño, hervir el agua. Aparte, disolver el almidón con dos cucharadas de agua fría en un bol. Volcar de golpe el agua hirviendo y batir hasta que la mezcla se vuelva translúcida. Reservar a temperatura ambiente para pintar los panes con esta preparación