/ck/ - Food & Cooking

Shitty dumplings

poorfag food

>>12531941
Whatever you can eat while squatting next to a rattling 1995 Golf full of sub woofers in the trunk and 9999 decorations dangling from the rearview mirror.

Honestly under appreciated

>>12531963
You forgot smoking. It should have said
>while squatting and smoking...

>>12531982

>>12531969
The correct answer.

>>12531992
The chad cuisine

Disgusting

>>12531992
Always fascinated by that raw pig fat thing, is it nice?

>>12532026
Can be very good. But, has the potential to be a chewy gross mess

>>12532011
wtf is that

>>12532057
looks like head cheese

>>12532065
Is it any good?

>>12532086
some people like it, i don't

>>12532057
basically, meat suspended in gelatine

pale mannies
man tees

piwo i kielbasa

is it just me or does european poor people food almost automatically look appetizing?

Solyanka? One of the dozen or so types? I like sausage and mushroom with various vegetables though, often beets and tomatoes.

>>12531941
Personally I love my local gastronomic scene.

>>12532057
aspik

>>12532220
just u

>>12531941
starvation and some water

>>12532554
fuck,,,,,,

>>12532011
>>12532117
>t. baby-palated smoothie-goy
>>12532026
Yes. Cured/salted fat has been around for millenia and it‘s absolutely delicious on some rye. See lardo for example.
>>12532086
It‘s great when prepared properly.

>>12531954
You can fucking kill yourself you subhuman, peljmeni is fucking amazing and if you disagree then you're not just a faggot, not just a retard, not just a stupid nigger, but ALSO FUCKING WRONG AND POSSESING THE WORST TASTE IN THE WORLD. Enjoy being the human equivalent of elephant dung.

>>12531941
cabbage is a god tier food

>>12531954
Imagine having your culinary senses so maimed by the capitalist disease that you call peljmeni "shitty dumplings". Fucking lardlet, I bet you snort sugar for breakfast.

>>12532695
>>12532714
Pelmeni is literally the most bland basic bitch dumpling there is, bydlo-kun.

>>12532714
>>12532695
I feel like youre the same person. Pierogi or peljmeni or whatever you call them is just dumplings with less access to spices

>>12532714
>>12532695
There's a Russian place in that weird mall under Columbus Circle that has pelmeni. I tried them once because I think it's important to know your enemy. They're alright but if you think boiled starch with lightly salted torn meats topped with dill and sour cream is "OMG AMAZEBALLS" I feel sorry for you. It's the kind of '''''''''cuisine'''''''' that can only arise when the entire population is permanently drunk and can't muster the creativity or energy to make something actually interesting or good

>>12532764
>enemy
>entire population permanently drunk
>""""""cuisine""""""

>>12532695
>>12532714
>>12532728
I literally google pierogi for this image lmao

>>12532764
>the kind of '''''''''cuisine'''''''' that can only arise when the entire population is permanently drunk and can't muster the creativity or energy to make something actually interesting or good
Don‘t you have some pasteurized cheese product to put on your jello salad?

>>12532804
You're not doing whataboutism very well, Kyrill Maximilovich Yaroslavl. I don't condone fly*ver ''''''cuisine''''''' either as it is almost entirely derived from the same bland wasteland that pelmeni crawled over from

>>12532839
so this is cringe thread now?

>>12532839
My apologies. Don‘t you have a Yid to pay $50 for some corned beef between two slices of bread? Hurry up or they will run out of the oak-flavored Californian piss you love so much at the bodega.

>>12532891
You can't sell wine at a bodega, silly flyover. We have laws to protect small neighborhood wine shops. And I don't condone C*lifornia '''''wine'''''' aka mega purple and oak chips. And I'm not a huge fan of pastrami although there is nothing wrong with it. I'm having dinner at home tonight, a salade Niçoise that I made, with a dry brachetto from Anthos

>>12532883
Rip to my thread

>>12532921
>* and """""""""", that will show them

>>12532921
>canned fish on salad leaves is his idea of impressive refined cuisine
There‘s really nothing quite as funny as soy chugging Brooklynites trying to pass as sophisticated worldly socialites. Not sure why you hate the flyovers when you basically are one. Just with higher rent and larger vocab.

>>12533009
Poor thing has only ever seen canned tuna ;_;

Living in a food desert must be absolute hell on earth

>>12533042
>he tries to save his flyover face but only digs himself deeper
Niçeoise literally calls for canned tuna, péquenaud. You can make it à l‘ancienne with just eggs and anchovies, but never with fresh fucking fish.

>>12531954
>hating on pelmeni
Suck my farts anon, you're beyond saving.

>>12533205
Once again. I googled pierogi for this exact image.

>>12533157
>frantically googling for "authentic Niçoise recipe"
>tries to start an argument over food he hadn't heard about until an hour ago
I'm glad you've given up on proving that your boiled lightly salted starch lumps are gourmet and you're now trying to guess exactly what ingredients I had for dinner so you can try to find some logical inconsistency to grasp

Disregarding all thenspergs above, pre-soviet Slavic cuisine (at least in what is now Russia, Ukraine and parts of Belarus) had several defining factors:
1) Most russian peasants only had a wood oven in the house that was also used heating their homes which meant that most foods were either baked or boiled - never fried
2) Most slavs are orthodox christian and had prolonged religious fasts which meant few days when meat consumption was allowed
3) During the russian empire days the cuisine was massively influenced by the french (and most nobility spoke french like it was modern-day english)
4) USSR fucking ruined everything and renamed all recipes to follow bolahevik agenda or straight up erased them from history

>>12534672
So the defining food was:
Porridges in all forms and sizes, both baked and boiled (oven-baked porridge is very good)
Soups: fish soup, sour cabbage soup for fasting days (shie), borsch, pea soup etc
Pies: from little baked ones with a single filling to massive elaborate wonders used for special occasions like weddings or lunch in a trader's club with seven different fillings of eggs, meats, fish and porridge (kurnik)
Drinks: lots of fermented stuff like kvass, sour shie, kefir and kiesel. Vodka was a fairly modern invention during early imperial days.
Rich people food: what peasants had but with a lot more butter and meat, also some more delicate things like chicken Kiev, all sorts of cutlets and wild game prepared in wonderfully decadent ways
Also, bread used to be absolutely gorgeous

>>12534713

What do you want to see?

Schabowy z kapustą.

>>12532026
Not really, a matter of taste but IMO inferior - although it's okay with mustard or horseradish. Smoked/cooked version is superior.

Also, dice and sear, optionally with onion. Skwarki = superior topping on any savory dish.

>>12532057
Galareta.

Broth/stock/boullion so hearty it gels into a solid jelly after cooling. Served cold, usually sprinkled with lemon juice or vinegar. But if you heat it, you'll get a very hearty broth again.

>>12534715
it burned

>>12533306
tell em sis
if you are going for highbrow though, just eat some good quality anchovies with some fresh bread

>>12534715
lets see some offal recipes

>>12534869

There's a lot.

>>12534874

>>12534877

>>12534879

>>12534880

That's it.

>>12531992
Borodinski bread is the worst bread in the world. How can they get bread so wrong. First time I've actually been astounded when eating something.

>>12534908
I still think American toast bread is worse.

Flaczki - tripe soup.

>>12534877
Thanks for posting. I'm going to make the breaded calf's liver this weekend.

>>12534945

No worries. I think I'm going to do this mutton goulash tonight. While I'm at the butcher I might see if I can pick up some sort of offal, though I've never had it before.

>>12534945
Liver is great if you like it. It's slightly bitter and has a weird texture unlike any common meats, so some people hate it, but if you accept it's just "something different" you have a good meal that is tasty, nutritious, pretty healthy and dirt cheap, and easy to make on top of that.

>>12534953
Thanks for posting that will try.
I love goulashes, even american 'goulash'. Paprika is where it's at.

>>12534953
I wish I knew where to get mutton meat around here.

All I can get is damn overpriced lamb and it's not the same as mutton, not by any measure.

>>12534928
Did you try the one with the massive corriander seeds?

That square white shit bread is universal for any classless human. The taste isn't offensive at least.

>>12534953
>>12534986
Interesting... raw meat to be simmered, no searing.

Try Polish goulash at a different occasion.

Cut 1kg of pork shoulder into ~1cm-1in cubes, put in a normal, common (no non-stick or otherwise fancy) pot with a little fat/oil, sear until it's nearly burnt - if it lets water out beforehand, reduce completely and keep searing. Build a lot of deep brown, nearly black residue.

Separately, brown some onion in a pan (you can do it by adding it to the meat but it will be tricky to get the timing right so neither is completely burnt or not browned.)
Pour water, enough to cover + ~1/4 the volume more. Add some allspice and bay leaves, the onion (deglaze the pan too), paprika, some chilli / spicy paprika, salt, pepper.
Simmer for at least half an hour, but even 4 hours is not too much. Stir from time to time to let all the sediment from the meat dissolve - it's the foundation of the flavor, the most essential spice. Re-add water if needed.


Prepare some "medium" roux (by frying flour with butter, stirring constantly), no need for fully dark, but not completely pale either - let it get a little golden color. First add a sauce from the goulash to the roux, mixing, until it's more of a thick liquid than a solid, then mix that into the rest of the goulash (it could clump otherwise).

Serve with potatoes, or in a bowl, with bread - or as filling in a folded big potato pancake, "Placek po węgiersku".

>>12535010

I'll give that a shot sometime, and honestly, I'm probably going to give it a decent sear before braising.

>>12533306
>shits the bed badly while trying too hard to seem like refined connoisseur
>OH NO NO NO NO stop pointing out my clumsy fedoratastic larp is shit!!!1

>>12534908
Imagine being this much of a fucking tastelet.

>>12535047
>someone ate a salad
>OMG STOP BEING PRETENTIOUS
How much do you weigh?

>>12534936
I fucking love that, its on my TOP 3 list for best food!
T.german

>>12535085
The taste is awesome, but many people just can't stand the looks and texture.

>>12535095
I was on a slavic yurofag tour and had a big bowl inside a backroom from a gas station. So fucking much love inside that soup and it taste even better with Brottrunk.
The texture is nice, some kind of tender steak and ultra soft. Im making 10lbs soup at once and freez it for later :3

>>12535085
>>12535112
wait, I got a 3day ban 12h ago and Im back? Fucking nice that ban systhem has some trouble with Germans. Everytime no ban :3

>>12535112
What about bigos then?

>>12535082
>has no arguments
>tries to strawman desperately
Seething.

>>12535162
Nice, looks like the version my mom makes once a month. Very nice with potatoes, spinach and egg

>>12535162
Not him, but bigos is my personal favorite of what I've seen of Polish cuisine.

taking normal food and improving it by adding 8 spoonfulls of sour cream

>>12535219
It freaks me out how much foraigners like bigos. It seems like an acquired taste kind of meal with all the sour cabbage mushrooms and plums.

>>12535182
>Seething
Always a sign of a strong argument

>>12535226
Interesting in light of how much despise for sauerkraut I've seen around this board.

Now with Żurek (sour rye soup) the Polish cuisine part of this thread is complete.

This is what I cooked for the finals, "Pstruh na modro"
first, i thought i will be disgusting, fish boiled in root vegetable, onion and with divoké koření(mix of spices)
the only difference is that I used sweet potatoes instead of the regular ones.

In the end, it was actually really good!

rohlík

>>12534672
>>12534703
Other anon here.
During USSR a lot of things were copied from west including some cuisine, without proper understanding. So some horrifying shit with mayo from US 70s can be still popular in russian speaking countries.
Salo on rye with garlic and vodka is a godsend combo.
BTW fuck pelmeni, kninkali are much better.

>>12532764
I don't care of the stupid fucking food you're talking about is good or not. I'm siding with the slavs because you used the word amazeballs. I don't give a shit if you used it as a joke. No man should ever use that word. Fucking faggot.

>>12535229
>still has no arguments
>n-no y-you
SEETHING

>>12535226
>plums
>mushrooms
Huh? The majority of bigos recipes I've seen didn't have those

>>12535118
You people got a lifetime ban once and made it last only 15 years

>>12535443
>horrifying shit with mayo from US 70s
Everything had mayo because it was one of the few things you can reliably get in large quantities virtually everywhere during deficit, not because of „US copying“, retarded zoomer.

>>12535483
Mostly everything in bigos is optional, other than cabbage and some sort of meat and there's no fixed recipe. Some dried mushrooms are a common addition for aroma. Plums (prunes) are rarely added, but not unheard of.

I can't speak for other Slavs but about Polish cuisine:
>great use of cheap ingredients
>suprising wide range of herbs and spices (medieval trade routes to the east)
>prominent use of rapeseed oil and lard in frying and less often butter
>large and delicious part of historic recipes forgotten because of attemps to destroy the culture from XVIII to XX century as well as poverty
>trace italian and french influences because of medieval politics
>nobleman cuisine was quite rich but most of the recipes call for now endangered species with very few exceptions
>communist rule did the most damage to Polish cuisine and through propaganda and centrally planned distribution of food stamps created artificial food tradition that almost doesn't resemble the true, organically developed tradition.

Overall it's good and modern cooks are digging up what invaders tried to bury and destroy and using modern gastronomic knowledge to adapt it to modern times

>>12535118
What the fuck is up with Germans and emojis?

>>12533205
Thats not pelmeni and pelmeni is Tatar food anyway.

>>12535495
>>12535483
As a polefag, my grandma always adds mushrooms to bigos, but my mother hates it, she says it dilutes the flavor.

I agree, since the mushrooms my granda uses are lefovers from mushroom soup. Which means that all the flavor has already gone into the soup, and all that's left is just shitty flavorless sponge.

>>12531941
A contradiction in terms.

I'd argue. Dried mushrooms have pretty overpowering, concentrated flavor and aroma so the leftovers from the soup are 'depleted' to just the right level for eating. They won't contribute much to bigos overall, but are an okay ingredient.

Still, not gonna fight - different tastes, different people, jeden lubi śledzie, drugi jak mu od nóg jedzie - a matter of personal preference. If you don't like mushrooms in bigos, I'm not going to judge you for that.

>>12535594
Nitpicking. You could as well argue potatoes are American food.

>>12535588
WTF is up with your german dubs? We like it + we enjoy to use images.

>>12535479
I'm not even him, but as soon as you resort to posting Wojacks and dropping memes (especially seething), you've lost

>>12535817
>I-I SAID YOU LOST!!!!11
>P-POSTING MEMES ON AN IMAGEBOARD IS B-BAD!!!1 (sic)

>>12535828
Go back to 4chan. This is 4channel and your immature meme shit isn't welcome here.

>>12535833
Drink bleach, faggitor.

>>12535843
Reddit is an amazing website. Grow out of your immaturity.

>>12535828
dumb wojack phoneposter tourist lol

>>12535554
I do love the utility of slav food on a low budget

I just wanted to know about slav food and everything went off the rails.

>>12535368
Zajebiste! Żurek is love, żurek is life.

>>12535414
Based.

Have some homemade slanina.

>>12531941
Basically a fuckton of meat as much meat as possible no veggies and bread all the time with everything

>>12537100
It's true that slav food is tough to beat if you have any sort of price cap.

Mutton goulash is coming together.

>>12538118

Also have collard greens on because I had a fuckton of collard greens that were going to go bad, and it's an interestingly similar dish. It's like a simplified version of the goulash.

>>12534715
Can you show some of the cookies and cakes and whatnot? Very curious as to what they're going to be.

Kompot is great!

>>12537269
It's hard to imagine someone more clueless expressing their beliefs. It's a flat-earther tier of bullshit.

>>12538648
Ever tried russian Mors? Quite similar, and IMO slightly superior. Although yeah, kompot is a god tier drink.

>>12531954
>pelmeni with butter
>not sour cream salt and pepper
>boiled not fried pelmeni to begin with
unironically

>>12532011
yeah that is poorly made.
>>12532057
Meat in broth kept in cool place until it turns gelatenous. If its done properly the meat to gelatin mix is really nice and its great with east europe style horseradish or mustard (which unlike american "yellow vinegar sauce" actually has flavor)

>>12537100
Kotlet mielony aka sznycel. About 60% bread crumbs by volume, the rest is any junk ground meat, some spices, some oil to fry it, and it's delicious, despite being dirt cheap.

>>12535414
Looks perfect for dipping into a nice soup.

>>12540097
These aren‘t even pelmeni, dumb faggot.

>>12535476
Dude your comment is AMAZEBALLS

>>12540515
That's a common way to eat it, especially if the soup is thick, like a cream soup or cabbage soup. Most commonly though you slice it in half and fill it with butter, ham, lettuce etc. like a sandwich, or you throw that shit on top.

Kaszanka. Made of groat and blood. Usually served hot, with glazed onion; sometimes with pickles.

Lots of Polish, some Russian, Slovak, Czech here... anything from southern Slavs? Solvenia, Bosnia, Macedonia, Croatia?

>>12532057
kholodets, its basically a pork meat jelly

>>12532764
> I think it's important to know your enemy
get off of 4chan, john bolton

>>12533270
>>12533205
>>12535594
Pelmeni is the russian word for dumplings while the word in polish is pierogi.
Although in my experience Russian dumplings are generally smaller is size and more spherical than polish ones

>>12532251
its a very good soup, i like it more than beet soup

>>12541155
>Pelmeni is the russian word for dumplings while the word in polish is pierogi.
Nope. Pelmeni is particular kind of Russian dumpling of certain shape and always filled with meat. See picrelated. Polish pierogi are also very popular in Russia under the name vareniki and so are khinkali from Georgia and manti from Central Asia. But there‘s no general term for „dumpling“ in Russian afaik.

>>12541236
Forgot pic.