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Thread: Russian food and drinks

  1. #21
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    Quote Originally Posted by Laberia View Post
    Interesting thread. Russia is a big country with so many ethnic groups and of course with a rich tradition in culinary and beveragge. From what i have see now, this vatrushkas seems interesting. With what are they filled?
    cottage cheese+sugar+eggs

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    Quote Originally Posted by ЛыSSый View Post
    cottage cheese+sugar+eggs
    Nice. But why not salt but sugar?
    BTW, which region in Russia produce the best vodka?

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    Quote Originally Posted by Shkembe Chorba View Post
    I dont want to brag, I want Sarmatian to teach me about the proper fermentation, dear moskal.
    1) dear gypsy, i'm hohol
    2) it's well know fact gypsies like different riddles and secrets, but if you want to say something try to do that in more clear way.

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    Quote Originally Posted by Laberia View Post
    Nice. But why not salt but sugar?
    cottage cheese+salt+onion/garlic/other grasses like nettle is another receipt for closed pies. but with sugar/honey is for opened ones
    Quote Originally Posted by Laberia View Post
    BTW, which region in Russia produce the best vodka?
    by definition vodka is just highly refined (purified?) spirit 40% or 56% in neutral water.
    for long time ewery sort of russian vodka corresponds to this standart. but exists different types of additions like citric acid, glucose, glycerol and its combinations make ewery sort slightly different. you may make eperiment - add these components in bad vodka and it will be better taste.

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    Quote Originally Posted by zhaoyun View Post
    Piroshki

    This is pretty common in Eastern Europe, West Asia, Central- and South Asia too.

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    i love okroshka

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    Veteran Member Sarmatian's Avatar
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    Quote Originally Posted by Shkembe Chorba View Post
    Oh reeeeaaalllly?

    Tell us more about the proper fermentation and how we should make the sour milk.
    If you want to look smart, at least try to do some research on the topic before you post. Kefir is very different from any other fermented milk products because it's produced using special kefir grains, mix of yeast and few types of bacteria. The fermentation agent in kefir is totally different from yogurts so making kefir isn't as trivial task.

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    Veteran Member Sarmatian's Avatar
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    Quote Originally Posted by Seya View Post
    i love okroshka
    Do you prefer it with kvas or kefir? The one you posted seems to be with kefir.

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    Quote Originally Posted by Sarmatian View Post
    If you want to look smart, at least try to do some research on the topic before you post. Kefir is very different from any other fermented milk products because it's produced using special kefir grains, mix of yeast and few types of bacteria. The fermentation agent in kefir is totally different from yogurts so making kefir isn't as trivial task.
    Probably the fermentation of kefir bacterias is the proper one... Thats what you said, mate. Just it is not true and I decided to correct you.

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    Quote Originally Posted by Shkembe Chorba View Post
    Probably the fermentation of kefir bacterias is the proper one... Thats what you said, mate. Just it is not true and I decided to correct you.
    Proper is determined by desired result. If you want to get kefir at the end you need special substance, it's impossible to make it by ordinary fermentation.

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