/ck/ - Food & Cooking

Okroshka. Russian cold soup. Several varieties exist, either based on kefir or kvass. Meat is optional. Again, simple, straightforward flavors, you let the dill and kefir speak for themselves.

>>13251602
Nigga, that's a salad with too much dressing.

>>13251591
inb4 revenge

>>13251591
it's not elegant it's swarthy and suspect
best served with boy ass? miss me with that shit

cold cut sandwiches, icecream, salad, cheese and crackers

Aspic. Hate all you want but most European countries have versions of it of their own. Squeeze it with lemon and eat your jiggly soup.

Székelykáposzta (Secler's cabbage). Cut sour cabbage, pork cubes, cumin, onion, sour cream. We used to make tons of this shit in the winter. Only faggots reheat it.
http://www.hungariantidbits.com/hungarian-transylvanian-cabbage-stew-szekelykaposzta/
https://www.youtube.com/watch?v=PZAsk5hXgPc

Ice cubes. Simple, elegant, low effort preparation. It's fresh and watery and super cold, lol! Done in an hour, depending on your equipment. Serve it with soda and lemon slices.

Beef Jerky. Most cultures have it. It's super flavorful and chewy.

>>13251669
i hate them

>>13251674
why?

Naengguk. A cold soup going back more than a thousand years in Korea. Vinegary, sour/sweet. Spring onion, cucumber, wakame, garlic, sesame seeds on top.

Spanish vegetable menstruation soup.

Lentil pottage. Cooked in smoked ham water, bay leaves.

>>13251682
kiss my ass I don't have to explain myself to you

>>13251731
why?

>>13251591
>cold dolma
Gross. Should be at least body temp or warmer.

>>13251591
Revenge.

>>13251758
> I am 15.

>>13251602
There's a hungarian restaurant near me that serves as a starter a simple cucumber salad. Just cucumbers, maybe a dash of vinegar, small amounts of diced onion and pepper, little dollop of sour cream, dill, and a sprinkle of paprika, because hungarian. It's fucking delicious, and this looks great too. Will try.

>>13251731
Dont even post then faggot.

>>13251892
That's tejfölös uborkasaláta (...cucumber salad with sour cream). It's manna from heaven. A little sweet, a little vinegary, and lotsa sour creamy. Guests sitting in a restaurant in Hungary usually order one or two for the whole table and eat it as a side dish for heavier food.

Cucumber is one of my favorite vegetables. >inb4 90% water. If you like these "phresh" tasting foods celery and dill is also high on the list.

>>13251922
and ofc lime and lemon, mint, grape leaves, spring onions, sour cabbage, etc.

>>13251654
in turkey we do this too, call it kapuska and don't put any meat in it

>>13251930
add radish to the list

>>13251937
Based turks. Gonna check that shit out.

>>13251937
The first thing I noticed is that you guys use bigger chunks of cabbage than in the Hungarian version which is basically little strings of cabbage. Which makes sense: if you put meat in it, you don't need large chunks of cabbage; if you don't put meat in it, you want the cabbage to be the star of the dish and give more texture.

>>13251937
Káposzta - kapuska. Seems to be of slavic origin.

>>13251937
you also have a minced meat version of the dish which I'm totally gonna cook tomorrow
https://www.youtube.com/watch?v=45-n10L1208

>>13251922
>tejfölös uborkasaláta
Oh, thanks, anon. I've tried making it myself at home, but can't get it right. Now that I can see it spelled I can probably figure out what I'm doing wrong.

>>13251945
Also: the Turkish version just uses plain cabbage, while the Hungarian version uses sour cabbage (Sauerkraut). I imagine the Turkish version to be sweeter, they add tomato paste too.

>>13251971
https://www.youtube.com/watch?v=luSgJkM_vVM
1 dildo cucumber
salt, pepper
vinegar
garlic
ground paprika
sugar
sour cream

He creates two version, with and without cream.

>>13251979
The bit about adding generous salt, marinating, and then wringing out the excess water is something I didn't try.

>>13252011
You need salt to dewater the cucumber. After salting you let it chill in the fridge for 30 minutes. The most important part is getting perfectly balanced the vinegar, sugar, and salt content. He mixes the vinegar with the sugar, and then squeezes out the chilled cucumbers and adds them to it. Then taste for salt level and adjust it by adding the squeezed out salty juice.

It's actually rather complicated for something seemingly so simple as cucumber with sour cream...

>>13251591
But domaltas are actually much better while hot from the pan.

>>13252038
>mint
>lemon
>better hot
Lies. Lukewarm faggots out.

>>13251602
The kvass version is fucking shit, I have no idea how anyone can prefer it to the based kefir version.
I love kvass itself but it just doesn't work as well in okroshka.

>>13252052
I agree completely with everything you just said. I imagine it could work with ayran/doogh as well.

>>13252032
>>13252011
Also: he talks about the perfect "percentage of out-squeezedness," that is to what degree he squeezes out the liquid content of the 'cumber. He says that before putting it in the sour cream version he adjusts it to 10% out-squeezedness (so that some of the vinegary, sugary, salty liquid stays within the 'cumber).

>>13252085
>>13252032
>>13252011
So basically: think about your cucumber as a sponge. Get it dry by salting it, making it capable again to suck up liquid. Get into it the taste you want and adjust with squeezing at what intensity it gets to keep those tastes.

Ajoblanco. Garlicy, bready, almondy, oily soup.

Golbaengi-muchim.

>>13251591
Grape leaves are so simple, why are they so good? It's just rice, vinegar, and leaf but I will eat them every opportunity I get.

>>13251662
Can we get the nutrition facts on that food item?

>>13251728
>Cold porridge
What are you 18th century child labor?

>>13252225
Most főzeléks are decent when served chilled, but it works for some reason best with potato főzelék and lentil főzelék. I suspect it's because the bay leaf used which has a 45% eucalyptol content - an aromatic that gives that minty flavor to it that works really well in cold food.

>>13252229
what am I looking at?

>>13252246
Seems to be some beetroot dip with eggs

>>13252294
It seems to be saltibarsciai, a Lithuanian beetroot cucumber soup.

>>13251602
>>13251689
>>13251922
>>13252108
>>13252210
I've had tartare and loved it; these cucumber salads sound exquisitely delicious and the moon snail salad has me intrigued

Cool thread thanks anons

>>13252312
What's your favorite herb?

>>13252322
I'm not sure I have an immediate answer - is basil too basic? I'd like to expand my horizons. I fuck with rosemary n thyme n marjoram, intrigued by fenugreek I'm not sure I even know what it tastes like on its own

>>13252219
They're called dolmas and I agree they're delicious

>>13251613
/thread

>>13252343
>I'm not sure I even know what it tastes like on its own
You are impairing your own learning process.

>>13252347
But WHY are they so good?

>>13252360
I think the brine that's used for the grape leaves and the way the rice is prepared. I want to make my own but I've never seen grape leaves at any grocery store.

samsui ginger chicken

>>13251591
REVENGE

>>13252365
I can only access dolmas in a canned form from a Greek company. (It's still amazingly good.) The reason I wonder how grape leaves taste on their own is because I only had it in this form and I can tell which part of the taste to attribute to the brine and which part to the grape leaf itself.

>>13251697
>menstruation soup
excuse me?

>>13251758
What HE said

>>13252373
>>13251612
>>13251758
>>13252384
I don't get this reference. Care to tell me what's up with these posts?

>>13252383
What?

>>13252377
Yea if I could taste the leaves by themselves I'd understand what made them so good. Where I'm at I can find them at any stater bros with a salad bar/hot foods area, or really any grocery store that has a hot food bar.

>>13252397
>Grape leaves are tender and have a light citrusy, green, and tangy taste.
all I could find https://www.specialtyproduce.com/produce/Grape_Leaves_627.php

I was suspecting that I'm not only tasting lemon here.

>>13252383
The Spanish are known for eating certain... parts... or discharges of the body like menstruation. It's a custom that goes back to the medieval ages for them and has been an integral part of their culture. They also eat the placenta of women after giving birth.

>>13252388
kys

>>13252437
kys

>>13252371
>boiled chicken
why? What's the point of the skin if its not crispy?

for me it's peppers stuffed with stewed beans. the peppers are roasted peppers we keep as preserves, that's why they're so shriveled, because you have to bake them in the oven for a bit so they get a slight crust. the beans are boiled, seasoned and thickened with flour like a propah stew.

>>13252334
>>13251669
>>13251922
>>13252334
>>13251626
cold cuts, cheeses, ice cream and salads are cheating

>>13252535
what spices?

>>13252542
red pepper, savory (satureja), salt, black pepper and spearmint is what we use for the beans. the peppers are just salted and some people sprinkle breadcrumbs on top to help make a crispy outer layer.

>>13252542
>>13252556
>red pepper
actually i think the proper word in english is paprika. red pepper is what we call it

>>13252556
>spearmint
I'm noticing a trend here. Food best served chilled or room temp rely heavily on this specific type of aromatic.
>>13252241

>>13251626
>not having a reuben or grilled ham and cheese
pleb

>>13252571
you might be right. we use it in hot bean soup and for lamb roasts as well though. but it's certainly worth exploring. it definitely has a refreshing taste that feels like it "belongs" in a cold dish.

>>13252588
"cold" herbs seem to be:
>Eucalyptol
sage, bay leaves, tea, rosemary
>Carvone
dill, mint, caraway

>>13252628
Also:
>Apiole
parsley, celery leaf

>>13251697
18

>>13252645
report me, nigger

>>13252365
Lactofermented spring grape leaves

>>13252403
>>13252672

>>13252651
Embarrassing
Even more embarrassing if grown up

>>13252588
Something about these minty aromatics makes them "belong" into cold dishes. I just looked up a recipe for mint pea soup. They say you can eat them hot or cold. The idea of eating mint hot seems revolting to me.

Something about the eucalyptol and carvone sensation in our brains connects it to the feeling of coldness. Like I remember as a kid I thought that after eights (mint choccy) were colder or that toothpaste was colder.

I can best describe the sensation as follows. When there's winter the cold temperature of the air makes your skin more "aware" of the wind moving around it and you have a sensation of mixture of pain and freshness. Eating these aromatic oils have a similar effect in your mouth: when you was your teeth for example you become more susceptible to your own breath. If you put vietnamese balm under your nose you can feel more vividly your breath entering and exiting your nose...

So what makes these herbs "belong" to cold food imo is the strong sensual association we have between otherwise unrelated phenomena of temperature and minty oils.

>>13251979
>q dildo cucumber
kek

>>13251697
Gazpacho is pretty based, my aunt is a massive cunt but she makes an amazing version of it blended with stale bread to give it some extra body, but she's a cunt so she never gave me the recipe

>Le NeCtUrE oF tHe gOds
fuck off reddit

>>13252742
what a cunt

>>13252745
Right??

>>13252744
>uses a retarded r*ddit meme
>calls others r*ddit

>>13252744
>can't even meme arrow
>necture
>most likely burger
>tells others to fuck off to reddit

>>13252749
>>13252751
spotted the redditurds

>>13252635
gotta try celery leaf one of these days. i keep throwing it out when i buy celery stalks because i can never think of what i want to use it on before it rots.

>>13252715
good theory, i think it makes sense. btw i fucking LOVE after eights.
as for having mint hot, well, mint tea is one of my favorite teas exactly because of that mix of sensations. i like drinking my tea really hot but it's like the mint "chills" it.

>>13252796
Why the fuck do you throw it out? Pretty much everything you use the stalks in you can use the leafs too. Celery is a wonderful vegetable, you can eat basically every part of it. Roots, stalks, leafs, flowers, seeds. Seems very consumerist to throw out the "icky" parts just because you've never used them before.

>>13252810
well cause i didn't know how to use it. if i had the option to buy the stalks sans leaf i would have done it. the root is what i mostly use because it keeps for like a couple of months in the fridge and i use like a slice per pot of soup. but some recipes call for the stalks and then i have no choice but to get it.

>>13252817
just throw the leafs into the soup

>>13252827
that's what i'll do probably, yeah.

>>13252810
>Pretty much everything you use the stalks in you can use the leafs too
But aren't those leaves much louder in taste tho?

>>13252877
Yes, but only if you taste with your ears.

>>13252882
>he doesn't dunk his earlobe in his pot of soup
wtf i thought this was the cooking board

>>13252886
no, that's /mu/

>>13252882
So it doesn't taste much stronger than the stalks?

>>13252894
Yes, but only after a workout.

Vichyssoise, it’s so good when it’s really hot out, especially with bacon in it.

>>13252442
got em

Sarde a beccafico

>>13252388
It's just some Star Wars bullshit.

>>13252409
Eating placenta is common throughout the world. Only the squeamish dandies of sanitized modern society object to it.

>>13251591
had some of those made by someone who supposedly made authentic dolmas. they tasted like shit.

>>13252229
my man has good taste. Saltibarciai. Its a Lithuanian beet/cucumber cold soup. Best in the summer with a side of hot tomatoes sprinkled with dill. We always used to have it in our fridge in the summer months and it gets better after sitting for a few days.

>>13252334
Are there a lot of Balt posters on this board or what? I see LT food referenced here often. Also, based.

>>13251591

>>13251591
boiled eggs, egg salad, deviled eggs

naengmyeon

Sourcherry soup.
Yes it is a thing and a good thing too.

>>13251591
Dolmas are best room temp... not cold.

But, I'll bite, carpaccio, oysters, lobster (yes cold lobster with warm butter is best way to eat it), tzatziki, ratatouille.

>>13253758
I'm lurking and I'm also Lithuanian, weird.