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I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borsch first. And ...


You use the leaves, not the carrot themselves. I don't know for sure this is what your Russian Civil War book was talking about, but I know it works, and besides, if they were desperate enough for acorn coffee and carrot tea, I imagine they were eating the carrots. This site suggests that you might need 1/4 cup of carrot greens per 1 cup of water; you can ...


Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice. I understand that in ...


I think you've got a wide berth of possibilities but what's above seems pretty restricted. What you are listing above sounds like a pretty straight-forward Midwestern American chili. It has the features of the standard chili spices, beans and tomatoes, with a nice variety of meats. To try to engineer a Russian chili I would expect more indigenous foods. ...


For something more delicate than kitchen twine, any thread from a 100% natural fibre (cotton, hemp) should work. Synthetics (polyester, rayon, nylon) could melt or offgas into your food when subject to high temperature.


Don't use polyester, use kitchen twine instead.


Unflavored dental floss (the traditional kind, not the glide version) can be used and is finer than the kitchen twine. Toothpicks can also be used to close the pocket and may actually be a little easier to remove than thread. Best of luck with your dish!


The recipe's goal is to use the natural bacteria in the beets and beet peels to cause the fermentation. The thing about using natural bacteria is that you never know what these are going to be, so it's a crapshoot what flavors you are going to get. Beets produced in one farm may have radically different bacteria in them, different varieties grown in the same ...


Anything that is normally cooked by simmering / boiling in liquid can be cooked in a microwave in the same way, if your microwave can keep the liquid simmering. So for pelmeni just put them in a bowl of salted boiling water (use a kettle or the microwave to bring it to the boil first), bring back to a simmer and cook on high for the same length of time ...


The primary coloring agents in a traditional black Russian loaf are molasses and dark rye flour.


What you tried is nowhere enough salt for the fish. Both methods, drying it out in a bag of salt, and brining it in a saturated salt solution, are common. But this kind of high-salt brining is not similar to typical vegetable brining which is done with low-salt solutions. When they say a "saturated" solution, they mean it. The Internet says that this ...


While the sous vide method will give you a very easy to use environment for great results with minimal effort, it requires expensive equipment. I have invested 70 Euro worth of materials, many hours pushing bits in ugly C code, and one 220-volts accident, and mine is not ready yet :( Commercial ones are much more expensive, and frequently out of stock. But ...


If you are handy with electrics and electronics, linking a heating element to a PID controller is probably your best bet for stability. This will give you quite stable temperatures. You can find many sets of instructions by googling homemade sous vide pid,which is a very similar application, although higher temperature ranges are usually the goal.


It is possible, but considering the fact that the filling for pelmeni isn't pre-cooked (in any recipe that I've seen), you want to make sure to cook it thoroughly. You can place them in a microwave safe bowl with water and cook them for 9-12 minutes until done. You can also place pelmeni in a single layer on a plate. Cover with a wet paper towel or clean ...

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