piazzola

Some people suggest adding little vinegar What do you think?

Yeah! I know it is smoky Ok thanks but what's the best piri piri sauce vinho,alho, azeite, pimentao, limao Like that?

It may seem strange to you but plain flour here is what you call cake flour 9-10% there an APF 10-11.5% protein level here would equate to bakers flour here LOL! Then is bread flour and protein enriched 12 -13.5%

yes correct

Anyone here willing to share recipes for frango no churrasco? I've heard that in Algarve they do make tasty chickens that way thanks

Thank you both for the feedback I thought Spain had some different ways of serving them. It looks like it is mostly the same though recipes do vary a little from country to country milk, oil, eggs, butter added etc

I used bread flour and it did not work out possibly too much gluten in it I have to get more starchy flour instead next time

Wonder what type of toppings and how porras are served? Is there any savoury porras or just sweet tooth things? thanks

Thanks BarbaraY I remember seeing this recipe around though I am not sure what baking powder or sometimes baking soda does for the final product Other than that samosa's dough looks remarkably similar to Argentinean fried empanadas or pasteles though in this instance suet or shortening is used to cut into the flour. I also read that samosa dough should be made stiff Then looks like I have to experiment adding baking soda to the dough which I have never made.

Most pastries I have tried soak up some quantity of oil and do nto stay crispy for too long. Does anyone know what ingredients to use to get a good pastry for deep frying and stays crisp for sometime Thanks

Well you know Ghengis Khan attacks on China originated from The Baikal lake http://www.baikal.eastsib.ru/baikalfacts/ area and it is said that some form of dumplings when with them to China and westwards with his troops all the way to Europe some of his troops and entourage stayed on in Kalmykia region http://www.bobiverson.com/kalmykia/gallery.htm Russians sometime fry pelmeni in vinegar pierogi(Polish) or perohy (Western Ukrainian) or varenikies are slghtly different as stated above

Thanks for the info I thougt this one Luna Caprese would offer pizzas made this way I remember long ago there were such salon de cafe though not the formal upmarket ones but casual meeting places caller bars with sofas and low cofee tables etc. There are few of this type of bars here but bars and cofee shops springng up everywhere now is a new phenomena in the last ten years.

Any new developments there? Heard of barbequed pizzas and some places have fully evolved to be dedicated to this style of cooking but so far no photos or how is it done? I wonder Anything else since food chains are being taken over by Chinese something must be changing in the city?

Sweet pierogies or peroge have a slightly different type of dough

Thanks I have also found another called naboulsi

Thanks boulak will google

Thank you So I would have to assume that a 11-12% protein will fall in the APF category and any lower will be pastry Here millers label their product with a fixed number but more likely than not it is never the exact protein level Generally of the supermarket shelf flours here vary between 8 and 11% so it is safe to assume 9% would be the average Same for bakers flour a max of guaranteed 13.3-13.5% though many vendors swear by 14.5% I querryied the mills tech info they come up with 13.3-13.5 max range and that is enriched protein flour

I am not from USA so I find it confusing when some members refer to both flours so I want to know what are the main characteristics of one and the other and whay some recipes call for both flours? thanks

yes but I agree though I use a excellent quality aluminum British made baking tray ans sit my pies on parchment paper on the lower racks in the oven so to cook evenly without browing the top too much then again I do not have forced fan oven

@Hector I disagree varenikies are just that the word itself means boiled and it is a traditional Ukrainian pierogy no doubt. I think you should inform yourself a bit more about your neighbour's diets @PamR Pierogies and varenikies, pelmeni and piroshkies are traditional Slavic foods many of which have ben adopted by Jewish people who have lived mainly in what it was The Commonwealth Confederation (Poland, Ukraine, Bielorrusia, Lithuania) who have lived in harmony alongide Slavs and Germans alike and settled in the area since the 13th century About varenikies=pierogi Vareniky, a stuffed dumpling with its origins somewhere in the dim past, circa 500BC, are the heart and soul of Ukrainian cuisine. This traditional Ukrainian food has been claimed by Russia, is more commonly known by its Polish name, "pirogies" and as defined item in almost all Slavic cuisines. The earliest mention of these delectable delights is found in caravan jounals dating back to the Roman times. The Scythians & Circassians made & ate these wonderful taste treats as is documented in numerous wrings about them. We know also that the Khazars also made & ate these tasty treats. The expertise of making the dough was brought from China by the caravan traders of old "Silk Road" as they travelled to what is today Istanbul, Turkey. They passed across southern Ukraine on one of the legs of the northern route of the Silk Road. http://www.suite101.com/article.cfm/rus_cu...cuisines/116554 http://images.google.co.uk/images?q=vareni...ial&sa=N&tab=wi Pelmeni http://www.suite101.com/article.cfm/rus_cu...cuisines/113832 http://images.google.co.uk/images?q=pelmen...ial&sa=N&tab=wi http://www.whatson-kiev.com/goingout/reviews.php?id=4975

I always get confused by Poles calling what we call varenikes and piroshky varenikies are the Ukranian version of boiled pierogies and a national pride for Ukrainians varenikes mean boiled from the word varet' Piroshkies on the other hand derive from pir which means to bake or fry many shapes to choose from I like the one canoe shaped ones there is also another triangular version and like mines filled with mince meat and pork mince(love pork) plenty onions and eggs of course there is yet another distant related Argentinean empanada same though but just the shape changes to the half moon shape Ah! forgot then there is pelmeni similar to varenikies but these are filled with meat and other fillings some say that pelmenis have Mongolian origins but their name suggest old Finnish langauge. Anyway Few recipes in www.ruscuisine.com russianfoods.com

Gluten intolerant does not necessarily mean the child/ person has celiac disease or he/she wont tolerate low gluten flour mixes. Some mothers too like to blame gluten as some doctors point to gluten as causing behavioral changes in children even autism but there is nothing proven On the other hand a normal plain flour could be used which has low protein levels for making pizza certainly not New York style pizza but hey children will not mind a low gluten pizza Would they?

Sounds like Argentinean Clerico to me

Ok I stand corrected Daniel Rogov I remember reading an article but can't point my finger where on internet it was about Russian immigrants to Israel claiming that. Anyway,I have read that shaurma,bureki,chebureki,samsas, tavok could also be considered as a native dish as it is very popular in some Russian republics within its borders still contain peoples of Turkic speaking nations ie Tartarstan some peoples in the Caucasus etc. Anyway, Ukrainian food is almost exactly replicated in Jewish food challach=kalach, vareniky=kreplak, deruny or nalisniky=latke, knydli=kneidl, borscht=borscht,blintzy=blintze...etc. matza beign and pork the only two exceptions that's makes the difference.

Oh well I'll have to visit that Arab-Turkish street again drop by and if the baker or the attendants if they don't mind what kind of cheese is that.