piazzola

I use buttermilk to do my curds Any other suggestions? Thanks

Nice oven and some portable features as well it is very popular in Central Asia as well from Russia( I was invited sashliks) to Mongolia and some parts of Western (Muslim)China to the East and Russia to Turkey to the west though in those parts it is called tandir. I have not dared to ask my Uzbek host how they would cook samsas(savoury pies) I guess someone here could me how they do samosas in the this oven? thanks

I was told that the best oil for commercial deep frying is the aceite de orujo or sunflower oil with high oleic component as fryeer should be kept hot around 190 to 220 constant for production runs

may be this dough does it It is from Crimean Tartars(Ukraine) KÖBETE (Pie with rice-and-chicken filling) This all-time favorite pie is served as a main course. The filling, a rice dish with chicken, is baked between two layers of dough. The preparation of the multi-layer crusts is rather involved, revealing the skill and patience of generations of Tatar women who made Köbete for their families. The rice-and chicken filling may be substituted by rice and meat, meat cooked with potatoes and onions, or potatoes with cheese. Traditionally, Crimean Tatars serve Köbete with a fruit compote (a recipe for Raisin Compote given here) and/or hot tea. INGREDIENTS Dough 3 cups wheat flour 3 eggs 3 tablespoons olive oil (or safflower oil) 1 teaspoon salt ¼+ cup warm water Filling 2 small chicken breasts 2 cups water ¾ cup rice 1 teaspoon salt black pepper to taste Note: One cup corresponds to 2.5 deciliters in the metric system. DIRECTIONS Prepare the filling ahead of the time. Place the chicken, water, and salt in a pot and cook until the chicken is tender. Take the chicken breasts out, let them cool, remove the bones, and cut into bite-size pieces. Using 1 ½ cups of the chicken broth, cook the rice. Add black pepper to taste. Mix the rice with cooked chicken and set it aside. The filling must be at room temperature. To prepare the crust, place the flour in a large bowl and make a well in the center. Beat the eggs and add to the flour with salt, oil, and water. Mix the ingredients with fingers and knead the dough until it is smooth, for about 5 minutes. Let it rest for 5 minutes. On a flat surface, lightly sprinkled with flour, divide the dough into 4 even balls. Make a log from each ball and cut into 8 even pieces. Form altogether 32 small pieces of round dough. Prepare a mixture of 3 tablespoons of melted butter and 3 tablespoons of olive oil (or safflower oil). Keep the mixture warm and use half of it for the lower crust and save the remaining for the upper crust. Take 17 of the round pieces of dough to make the lower crust, and keep the remaining pieces covered to prevent drying. Roll each piece into a 4-inch (10 cm) round layer. Coat generously each layer with oil mixture and form a stack by placing one piece over another. It may be easier to work 4-5 pieces at a time and add to the stack. Keep the edges together by pressing gently, while making sure that no air bubbles are trapped in the middle. Gently press the stack, evenly on all sides, into a 10-12 inch (25-30 cm) multi-layered dough. Place this lower crust on a cookie sheet or shallow pan. Carefully, spoon over the chicken-and-rice filling and spread evenly up to about 1 inch (2 cm) from the edge of the crust. Prepare the upper crust from the remaining 15 pieces of dough and the oil-butter mixture. Cover the filling with the upper crust, and seal the edge by pressing gently but firmly. Working with a small section at a time, twist the edge toward the center and press, twist and press, so as to form a ridge around the pie. Beat an egg and coat the upper crust with the egg mixture. Puncture holes with a fork for air to escape before placing in the oven. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 50 minutes. Makes 6 servings.

yes ruscuisine.com or russianfoods.com or cookery art ru http://cookbook.rin.ru/index_e.html

As far as I know Greeks don't use mint in tzaziki, rigani is used(Greek oregano) though Lebanese may use it for their flat bread rolled sanwiches chopped salad and chcken or beef or otherwise it is raita the well known refreshing Indian chutney.

Anyone know how it is made? Thanks

Dan Murphy a large wholesaler/retailer and is importing Malbec wines as well they one I have found in their store is called Trivento (Mendoza)not bad though fairly priced in too

You got a point there Silly Disciple

In fact I have some interesting link on a Russian site I still don't know if it is Ossetian(Russian) or Georgi step by step guide on this webpage Warning to all Yanks the following pages may contain non legible characters http://www.chbrk.netfirms.com/cgi-bin/recept.cgi?1;3

Hang on there mates before you open your mouth I only made references to some recipes I know they exists. Whether the oil is crap in BA I don't know haven't been there for ten years but then again it is not my point either unless you want to know how to get funding for olive olive groves.of course there is crapy oilve oil in Spain too as a commodity trader I have plenty opportunities to do so. Don't ya get me started on the subject. Besides I thought to ask the questions to the people in the country where churros originated from I think is not a cardinal sin even dough I am orthodox. LOL!

There's no such thing as a churro made with eggs, or with butter. Not in Spain there isn't. Where do you get those weird recipes, piazzola? ← Well I believe these are home made churros so for one the Argentinean use butter instead of oilve oil in the dough and Venezuelans add one or two eggs and blend in with the dough. Now where can I get a churrera a tornillo? thanks

Well did not make sense to me that Phillipines were a Spanish colony for more than three hundred years or threabouts and yet none spoke Spanish or very few knew muttered some words but what I have perceived was this deep resentment towards the old colonial masters. In Latin America (provide for wide cultural and ethnic differences) that wasn't the case even though historically both have suffered under Spanish colonial domination. On the other hand Argentineans speak a kind of old Spanish mixed with Italian and we need a dictionary when we want to speak to a Mexican for instance.

Thanks butterfly I used pastry sleeve and it is a pain to extrude churros I wish I have that churrera that uses screw type action to extrude the dough Does anyone have a web address that i can look at churreras please? preferably not plastic Thanks

Hmm I made a dozen or so this morning though I have not taken a pic of a section cut damn! but they look spongy and stayed cruchy for about two hours dressed them with a mix vainilla and fine confectionary sugar no powder sugar

Ok boreki or boreka or bureki are made of a dough called yufka or yupka layers of it put together much like phyllo pastry but without the convenience of refrigeration years ago I began to wonder what would the Turkic people had used for boreki Anyway I have not really yet found a precise reipe though I belive the closest relative to the original yufka is yupka a thin pancake from Uzbekistan they are Turkic people too.

I Argentina there are no sweet empanadas though there are somethin similar called pasteles fritos which they basically use the same dough cut rectangular filled with dulce de batata o membrillo or quince paste Had a ball in Filipinas as I often was confused by a yank told them I was Ukrainian where?. Funny accent they have over there a kind of bastardised Irish English too many "rrrrrs" but Spanish spachen ziltch I wasn't impressed!

Thanks butterfly very subtle and informative feedback though I like to know how Spaniards like their churros chewy or creamy in the inside? Thanks

I did not know myself until went on a visit to my parents homeland taken a side tour of Siberia and found lots of interesting intermingling cultures especially in Central Asia and beyond it was an amazing experience witness pehaps the oldest empanada made by Mongolians but they call it Ku'usshur rough but still the same ground lamb and onions with a half moon shape and water, fat, salt the dough ingredients baked in a kind of portable tandir oven Siberia and the Caucasus are the meeting point and crossroads (The Silk Roads)of Slavic, Mongolian and Turkic peoples and cultures so it is not surprising to see saurma, bureks,kuftas,pilov,tavuks many other Korean/Mongolian dishes ect in streets in Saint Petesburg, Kiev or Moscow.

Yeah I know samsas cooked in tandir from Russia and Uzbek baking and Tartar chebureki (rectangular)from Crimea Ukraine not sure burek are the same though

Hmm! Like to know more about this ground corn type of dough Is it masa para arepa the ones used for this type? or just yellow cornmeal? Would like to get the recipe for the dough if you don't mind me asking? Thanks I east my Argentinean empanadas with few slices of jalapenos in then YUM!So my jar is never too far away

Another interesting fact is that home made churros recipes call for eggs whilst industrial churros and porras don't. Could someone elaborate about that? Thanks

To my knowledge piri piri are African peppers not related to Brazil at all. I'll try to find out what's in this mollho composition

Aha! rancapino we also sink churros in chocolate or coffee but porras are something different I would have thougt. Tell me how salty porras are and why Andalucians call it tejerigos? Is it because they extruded through a sirynge like tool? Thanks

Don't take me wrong but it is the first time I have heard of the inclusion of tomato paste(since it is Italian invention) that's new to me though I still in the dark about the peri peri thingy. I got some in powder form from South Africa where the dish originated from Doesn't anyone know this recipe for basic peri peri?