OT: The Food & Drinks Thread (Part 4)

[GoodKiwi]

Looks delicious! I make a very similar one but with smoked sausage or ham hocks, which of course isn't in your wheelhouse.

It's especially appreciated on snowy days.

Thank you!

Have to say that in my family (Ukrainian from my dad's side) we never used pork products for borscht, but I did see plenty of recipes for it including pork products when I looked it up just now.

Have you ever tried making a "solyanka"? It's another type of a soup originated in the Ukraine that indeed uses cured meats (pork sausage mostly), but it also emphasizes "sol" (salt in Russian) by including lots of pickled veg such as olives, cucumbers, cabbage, etc.

But, speaking of iconic Eastern European soups the number one has to be shchi (Щи). It is something that all Russians know exactly what it is. Unfortunately, it cannot be made vegan (it requires animal fat to offset its extreme sourness and funk from the fermented cabbage). I actually still dream of it at times to this day. Its smell mostly, it would perfume the entire house as the soup simmered on the stove. My grandmother from my mom's side really knew how to make it well. I'd go for a bowl of her shchi right now and I'd suck those pork bones clean. Unless you pickle and ferment your cabbage yourself, some part of the flavour is going to be lost unfortunately. Before I became vegan I've tried countless times to replicate the white shchi (there's also a red variant), but always failed because no store-bought sauerkraut could compete with the original version I remember tasting.

 

[groovejuice]

Thank you!

Have to say that in my family (Ukrainian from my dad's side) we never used pork products for borscht, but I did see plenty of recipes for it including pork products when I looked it up just now.

Have you ever tried making a "solyanka"? It's another type of a soup originated in the Ukraine that indeed uses cured meats (pork sausage mostly), but it also emphasizes "sol" (salt in Russian) by including lots of pickled veg such as olives, cucumbers, cabbage, etc.

But, speaking of iconic Eastern European soups the number one has to be shchi (Щи). It is something that all Russians know exactly what it is. Unfortunately, it cannot be made vegan (it requires animal fat to offset its extreme sourness and funk from the fermented cabbage). I actually still dream of it at times to this day. Its smell mostly, it would perfume the entire house as the soup simmered on the stove. My grandmother from my mom's side really knew how to make it well. I'd go for a bowl of her shchi right now and I'd suck those pork bones clean. Unless you pickle and ferment your cabbage yourself, some part of the flavour is going to be lost unfortunately. Before I became vegan I've tried countless times to replicate the white shchi (there's also a red variant), but always failed because no store-bought sauerkraut could compete with the original version I remember tasting.

It's amazing how detailed and defined food memories can be - even after many, many years.

 

[cphabs]

Thank you!

Have to say that in my family (Ukrainian from my dad's side) we never used pork products for borscht, but I did see plenty of recipes for it including pork products when I looked it up just now.

Have you ever tried making a "solyanka"? It's another type of a soup originated in the Ukraine that indeed uses cured meats (pork sausage mostly), but it also emphasizes "sol" (salt in Russian) by including lots of pickled veg such as olives, cucumbers, cabbage, etc.

But, speaking of iconic Eastern European soups the number one has to be shchi (Щи). It is something that all Russians know exactly what it is. Unfortunately, it cannot be made vegan (it requires animal fat to offset its extreme sourness and funk from the fermented cabbage). I actually still dream of it at times to this day. Its smell mostly, it would perfume the entire house as the soup simmered on the stove. My grandmother from my mom's side really knew how to make it well. I'd go for a bowl of her shchi right now and I'd suck those pork bones clean. Unless you pickle and ferment your cabbage yourself, some part of the flavour is going to be lost unfortunately. Before I became vegan I've tried countless times to replicate the white shchi (there's also a red variant), but always failed because no store-bought sauerkraut could compete with the original version I remember tasting.

My Ukrainian Baba’s borscht was red in color. That looks f***ing awesome! Her recipe calls for some tomatoes.

 

[GoodKiwi]

After chatting with @groovejuice last night, I got inspired to make a vegan version of a Georgian satsivi dish (one of my fondest early childhood memories). It is typically marinated chicken thighs stewed in a very rich walnut & coriander sauce.

My first thought was to replace the chicken with tofu, and lo and behold - I found a recipe that uses extra firm tofu as the substitute for the chicken!

Going to attempt to make this for the Canada Day. It's a highly complex and time consuming dish (especially with tofu since it has so much water content in it), so fingers crossed I get it right.

 

[Kairi Zaide]

After chatting with @groovejuice last night, I got inspired to make a vegan version of a Georgian satsivi dish (one of my fondest early childhood memories). It is typically marinated chicken thighs stewed in a very rich walnut & coriander sauce.

My first thought was to replace the chicken with tofu, and lo and behold - I found a recipe that uses extra firm tofu as the substitute for the chicken!

Going to attempt to make this for the Canada Day. It's a highly complex and time consuming dish (especially with tofu since it has so much water content in it), so fingers crossed I get it right.

You should try that with the tofu - press and freeze. It really, really does wonders for the texture.

 

[Kairi Zaide]

Voilà plated up. Decided to make some unsifted matcha into the sauce.

 

[Treb]

@Zaide shame the closest one is Toronto

 

[angusyoung]

Heineken may tide you over until things get back to normal. That’s about as hoppy as I get.

Grolsch is hoppier and excellent,acquired taste perhaps though.

 

[angusyoung]

It's amazing how detailed and defined food memories can be - even after many, many years.

They say smell and taste are the strongest senses that evoke memory,for the good, and the bad unfortunately.

 

[angusyoung]

@Zaide shame the closest one is Toronto

That specific store,but in Montreal there are enough Asian markets etc.

 

[angusyoung]

Make often a reverse ''shoyu''. Fry the protien of choice and then in the ample amount of ''marinade'' and simmer and toss in peppers etc ,goes great on rice!

 

[cphabs]

Grolsch is hoppier and excellent,acquired taste perhaps though.


View attachment 351927

I can get that and will. Thanks!

 

[angusyoung]

I can get that and will. Thanks!

 

[Treb]

That specific store,but in Montreal there are enough Asian markets etc.

Don't think there's a korean market with that amount of selection, but I might be wrong.

 

[angusyoung]

Don't think there's a korean market with that amount of selection, but I might be wrong.

Been a while and not sure specifically what is being searched for.

 

[GoodKiwi]

Made a vegan version of the satsivi dish I talked about earlier. Shocked how well it came out. One of the best things I've eaten in probably last several years. The interplay of pomegranate juice, walnuts, coriander and all the spices is out of this world!

Here it is served over basmati rice with lavash bread.

 

[Kairi Zaide]

so i tried making baos

first time ever, i guess not too bad

 

[lo striver]

That specific store,but in Montreal there are enough Asian markets etc.

Don't think there's a korean market with that amount of selection, but I might be wrong.

there are 2 Korean stores in NDG

 

[Kairi Zaide]

there are 2 Korean stores in NDG

i wish i was into korean cuisine back when i was in montreal for school, though i was into japanese and asian stuff in general

i only went to fu tai on CDN (close to udem), and le marché d'éden sometimes

 

[Kairi Zaide]

*opens fridge*
*sees plate full of hard boil eggs*

ooooooooooooops

well, i guess breakfast is done for tomorrow

 

[LyricalLyricist]

Tried my new australian Wagyu steaks today. It's basically like a good steak+ and not really close to japanese a5 wagyu.

 

[angusyoung]

Tried my new australian Wagyu steaks today. It's basically like a good steak+ and not really close to japanese a5 wagyu.

No way would it could be,at least it was good from all accounts.

 

[Deebs]

Tried my new australian Wagyu steaks today. It's basically like a good steak+ and not really close to japanese a5 wagyu.

Try some snow beef from Saskatchewan, it's quite delicious.

 

[angusyoung]

Try some snow beef from Saskatchewan, it's quite delicious.

That's anew for me.

 

[cphabs]

so i tried making baos

first time ever, i guess not too bad

View attachment 352124

What’s baos?