BurtWorm
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Tue Sep-16-03 12:03 PM
Original message |
Who likes Russian/Jewish/Slavic food? |
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I'm getting such a mad craving for kasha all of a sudden. And I'm not pregnant, I swear!
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HereSince1628
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Tue Sep-16-03 12:12 PM
Response to Original message |
1. I rather like "Bush legs," cabbage soup, and borsch |
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I also rather enjoy a thing that looks like perogie (sp) but is ground meat in side.
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BurtWorm
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Tue Sep-16-03 12:19 PM
Response to Reply #1 |
2. Don't some perogi have ground meat in side? |
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Edited on Tue Sep-16-03 12:59 PM by BurtWorm
My Ukrainian mother used to make vereniki, which were like perogi, but doughier. They were filled with potato, and you'd eat them with sour cream, dill, and fried onion.
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SiouxJ
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Tue Sep-16-03 12:22 PM
Response to Original message |
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Being half Russian, I crave my grandmother's stuffed cabbage, borsht, blintzes, perogies, etc. Too bad I never learned how to make all that when she was alive. Of course being a vegetarian now, I'd have to be pretty creative in order to make a lot of it anyway.
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BurtWorm
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Tue Sep-16-03 12:23 PM
Response to Reply #3 |
4. You could eat the potato versions of everything. |
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And I'm sure there are a lot of potato versions of everything.
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SiouxJ
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Tue Sep-16-03 12:59 PM
Response to Reply #4 |
13. True, except the stuffed cabbage |
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it's not quite the same without the meat. I suppose I could use a veggie meat substitute though.
BTW, my grandmother made her borsht with cabbage not beets. Little dab of sour cream on top - omg! I could eat it every day!
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BurtWorm
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Tue Sep-16-03 01:03 PM
Response to Reply #13 |
15. Teresa's, a Polish restaurant in Brooklyn Heights |
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makes something called white borscht, cabbage based, creamy, tangy, peppery, potato-y hot soup with kielbasa slices in it. Great with black bread and Okocim beer.
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SiouxJ
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Tue Sep-16-03 01:09 PM
Response to Reply #15 |
18. That's probably the proper name for it |
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"white borscht" though I never knew it any other way. I've never had beet borscht (would that be "red borscht") in fact I only discovered there was such a thing when I was in my 20's. I saw some cooking program or something and I was like wtf? Beets?
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BurtWorm
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Tue Sep-16-03 01:11 PM
Response to Reply #18 |
19. Jewish borscht is always beets |
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and sour cream mixed completely so it's actually pink.
I only knew red borscht growing up. With a dollop of sour cream on top and a sprig of dill.
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SiouxJ
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Tue Sep-16-03 01:15 PM
Response to Reply #19 |
21. Aha! DU is so educational :-) |
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I did not know that about Jewish borscht. I'll have to try it sometime. It will be tough to "beat" ;-) my cabbage borscht though!
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emad
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Wed Sep-17-03 07:30 AM
Response to Reply #19 |
42. That is called chlodnik (ie.'the cold one') |
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and you have to add extra dill and thinly sliced cucumber
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Rhiannon12866
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Tue Sep-16-03 08:28 PM
Response to Reply #15 |
36. Zurek! I love that too! |
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Sour soup with egg. White borsch. Tastes like the soup my Polish grandmother used to make... :9
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emad
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Wed Sep-17-03 07:55 AM
Response to Reply #15 |
45. If you're ever in London, check out the 'Bigos' at the Daquise |
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restaurant in South Kensington: it's a 'huntsman's stew' of smoked garlick sausage/pastrami/lamb cooked with wild mushrooms (porcini/ceps), sauerkraut and onion. If your gastro-intestinal tract can handle it, follow up with 'sledzie' - marinated roll mop herrings with/without sour cream and chives. A bottle of Zywiec beer and/or a quick gulp of Zubrowka vodka should clean the palate in time for a slice of 'makowiec' - brioche cake lined with a thick layer of cooked poppyseeds/honey/spice. Or go for the obvious - 'sernik' - a cooked cheesecake with lemon and sultanas. Finish with a glass of 'wisniowka' - polish cherry vodka.
NB if Daquise is closed, there's always 'Ognisko' in nearby Exhibition Road, located in the basement of the Anglo-Polish Conservative Club (ok, the photos of Pilsudski and Cardinal Ratzinger might put you off your appetite! quite apart from the politics of the staff...) but the upside is its got a £5 eat all you can menu, similar to the Daquise)
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rucky
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Tue Sep-16-03 12:35 PM
Response to Original message |
5. Kishkas Should Hit The Spot |
northzax
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Tue Sep-16-03 12:40 PM
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Tinoire
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Tue Sep-16-03 12:53 PM
Response to Reply #6 |
9. That's the automatic seal of approval! |
SOteric
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Tue Sep-16-03 12:42 PM
Response to Original message |
7. Well articulated Russian and Eastern European Food |
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is some of the best stuff in the world (excepting mama's homecooked Italian, but mum's are always an exemption, no?)
I especially enjoy the meats and pastries of Prague. I adore kasha, and vereniki and pierogies. Nummy!
And caviar, and the dark red style of preparing tea in Russian cuisine....
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northzax
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Tue Sep-16-03 01:00 PM
Response to Reply #7 |
14. you are obviously one of the blessed multitudes |
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who have never been subjected to my mother's cooking...love you, ma, but I'll take it from here.
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Tinoire
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Tue Sep-16-03 12:51 PM
Response to Original message |
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Wow... Just had the best pel'meni last night with home-made kielbasa grilled over charcoal.
After tomorrow night, it's shashlik... lamb is marinating as we speak... mmmm with boiled potatoes, sliced onions and Russian sour cream
Marinated grybi
Zdrastvuyte Tovarishchi!
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BurtWorm
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Tue Sep-16-03 12:58 PM
Response to Reply #8 |
12. Stop it! You're making me drool! You're making my stomach growl! |
chenGOD
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Tue Sep-16-03 12:54 PM
Response to Original message |
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my arteries don't though. :)
But yeah my best friend in junior high/high school was a Serbian. Damn did his mom ever cook some great food. The homemade brandy that his relatives would send over was mighty powerful too...
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newyawker99
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Tue Sep-16-03 03:57 PM
Response to Reply #10 |
31. Congrats chenGOD!! 400 posts |
denverbill
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Tue Sep-16-03 12:58 PM
Response to Original message |
11. I hardly know any dishes from there to comment. |
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Except beef stroganoff, which we make regularly, and matzo ball soup, which we rarely make.
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supernova
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Tue Sep-16-03 01:04 PM
Response to Original message |
16. German, Austrian, and Czech |
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are as close as I've come. Oh yeah, the occasional caviar is nice.
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bif
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Tue Sep-16-03 01:05 PM
Response to Original message |
17. I'll eat any slavic food except kasha. |
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Edited on Tue Sep-16-03 01:07 PM by bif
It's like eating wallpaper paste.AHHHH!!!!!! But I make the best potato pancakes. My Polish Grandma (Busha) showed me how. Gotta serve 'em with sour cream and paprika.
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BurtWorm
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Tue Sep-16-03 01:14 PM
Response to Reply #17 |
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You lie buckwheat pancakes?
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bif
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Tue Sep-16-03 01:16 PM
Response to Reply #20 |
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Maybe it was the way they were prepared. But it was horrible.
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BurtWorm
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Tue Sep-16-03 01:29 PM
Response to Reply #22 |
23. Trust me. It was the way they were prepared. |
bif
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Tue Sep-16-03 02:05 PM
Response to Reply #23 |
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It was a long time ago. I think he may have used soy sauce in the preperation. It was just this big mound of totally unappetizing looking stuff. And the consistancy was a bit like grits. Another food I just don't see the point of.
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BurtWorm
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Tue Sep-16-03 02:49 PM
Response to Reply #24 |
emad
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Wed Sep-17-03 07:34 AM
Response to Reply #17 |
43. Yep, kasha is disgusting: |
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buckwheat groats fried in pig's lard. I'm sure the UN human rights charter has something about 'cruel and unusual'?????
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ikojo
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Tue Sep-16-03 02:14 PM
Response to Original message |
25. Looking forward to Rosh Hashanah |
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so I can have noodle kugel and all the trimmings!
LOVE matzah ball soup!!
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BurtWorm
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Tue Sep-16-03 02:56 PM
Response to Reply #25 |
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I've been going to a place called Artie's Delicatessen on Broadway and 83rd. They make damn good matzoh ball soup. Great pastrami too. And pickles--half sours to die for. (Truth is, Artie's is not anywhere near as good as the ones on Second Avenue on the Lower East Side. But we make do with what we have.)
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ikojo
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Tue Sep-16-03 04:22 PM
Response to Reply #30 |
33. Ummm.....be thankful you have good delies..you |
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could be in St Louis where the bagles are more like rolls with holes in them. Let's not even talk about the so called delies...oy vey! It's a shonda!
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elcondor
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Tue Sep-16-03 08:48 PM
Response to Reply #25 |
40. LOL, I'm at college in a very un-Jewish town . .. |
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Gonna have to figure out how to get my hands on some kugel for Rosh Hashanah! :-)
Yum, I love Jewish food! My grandmother (who isn't Jewish but loves the food anyway) and I used to make matzoh ball soup from scratch.
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DifferentStrokes
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Tue Sep-16-03 02:35 PM
Response to Original message |
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It's what East European women use to keep those fabulous complexions. The minute those tiny little red blood vessels make an appearance around the nose or on the legs, out comes the kasha. Buckwheat pancakes are nice, but kasha prepared with egg to keep the grains separate is also good. Kasha also makes a good stuffing if you know the old recipies. If you let it turn into a tasteless glue it's your own fault.
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BurtWorm
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Tue Sep-16-03 02:52 PM
Response to Reply #26 |
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And if anyone thinks you're making a joke about Russian beauties, they haven't seen many Russian women.
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scarlet_owl
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Tue Sep-16-03 02:56 PM
Response to Original message |
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tzimmes with potato knaidle. I think I can eat my weight in brisket. My mom makes the best matzo ball soup and I make one mean honey cake!
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BiggJawn
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Tue Sep-16-03 04:18 PM
Response to Original message |
32. Halupsi, Galupsis, however it's spelled... |
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Cabbage rolls stuffed with meat and rice, stewed in tomato sauce and served with sour cream... They're actually better reheated the next day...
YUM! The only thing I miss about my ex-wife....
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emad
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Wed Sep-17-03 07:39 AM
Response to Reply #32 |
44. They're called 'golombki' - ie little pidgeons |
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and you have to use white cabbage, not the green, crinkly stuff...
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Rhiannon12866
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Fri Sep-19-03 04:19 PM
Response to Reply #32 |
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My mother makes them sometimes, but I'm not that enamored of hers.:-( Tyler Florence's sounds authentic, but not difficult. Martha Stewart's (she's Polish, BTW) sounds the most like my Polish grandmother's, but adding apples at the end is a new one on me.:shrug: http://web.foodnetwork.com/food/web/searchResults?searchString=cabbage+rolls&site=FOOD&searchType=Recipe&GoSearch.x=12&GoSearch.y=10
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DifferentStrokes
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Tue Sep-16-03 07:40 PM
Response to Original message |
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If I might suggest, a collection of old and new. Something in here should satisfy your craving. Or maybe create some new ones that you didn't have until now.:-) http://www.thebirkettmills.com/recipes/recipes_2003.htm
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BurtWorm
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Tue Sep-16-03 08:43 PM
Response to Reply #34 |
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We had Wolff's kasha tonight. My wife was planning to make it independent of my craving for it. Spooky, eh?
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FloridaJudy
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Tue Sep-16-03 08:11 PM
Response to Original message |
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I have SUCH a craving for Matzoh balls, Knishes and Kreplach!!
Can you tell I'm Russian?
Can you tell I'm Jewish?
Can you tell I've been on Atkins for four weeks? I've lost ten pounds, and would KILL for a bagel, lox, and cream cheese!
WASPs have it easy. Their food tastes lousy in the first place; it's no big deal to give it up. We ethnic types have to really fight the siren lure of our families' favorite carbohydrates!
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BurtWorm
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Tue Sep-16-03 08:42 PM
Response to Reply #35 |
mlawson
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Tue Sep-16-03 08:33 PM
Response to Original message |
37. Too much meat, too little taste! |
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Some cuisines are not meant for vegetarian chili-heads, and the three you list are of that sort.
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Rhiannon12866
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Wed Sep-17-03 06:02 AM
Response to Original message |
41. I wish for pirogies.. Not the frozen kind, |
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the kind that my grandmother used to make. I swear I'm not pregnant, either. If I was, the smell of frying butter would make me... :puke:
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Nikia
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Fri Sep-19-03 07:34 PM
Response to Reply #41 |
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I usually eat the frozen kind for convience though.
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yellowdawgdem
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Fri Sep-19-03 06:25 PM
Response to Original message |
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I love so much of the Russian culture, the vodka, the food, the language. I really like borscht, stuffed cabbages/ peppers, and i especially love this white cheese that tastes like a cross between farmer's and cottage cheese. I finally learned how to make it, and could just eat it all the time. ochen b'kycha. :beer:
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Character Assassin
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Fri Sep-19-03 06:29 PM
Response to Original message |
48. Jerry's famous Deli (the one near La Cienaga) in LA, baby! |
RetroLounge
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Fri Sep-19-03 07:06 PM
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49. My German/Danish grandmother made the best |
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Pirogies, from scratch. Oh, I miss them so. and her even more.
My ex-wife, a russian/jewish woman, had a mom that could cook like no tomorrow. Totally fattenned me up in my 20's. Took until my 30's to lose the weight. (Divorce and booze helped too).
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Rhiannon12866
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Sat Sep-20-03 04:55 AM
Response to Reply #49 |
51. What kind of pirogies?! I want to imagine them! LOL! |
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My Polish grandmother made the best I ever will have. The filling was kapusta (sauerkraut). I understand that the potato filling is the Russian. I miss them, too, along with my grandmother. Sorry about your divorce.:-(
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