Eupedia Forums
Site NavigationEupedia Top > Eupedia Forum & Japan Forum
Results 1 to 14 of 14

Thread: Kompot and borsch

  1. #1
    Elite member
    Join Date
    07-09-14
    Posts
    4,646

    Y-DNA haplogroup
    R1b
    MtDNA haplogroup
    W6

    Ethnic group
    Polish
    Country: Poland


  2. #2
    Elite member
    Join Date
    07-09-14
    Posts
    4,646

    Y-DNA haplogroup
    R1b
    MtDNA haplogroup
    W6

    Ethnic group
    Polish
    Country: Poland

    Last edited by Tomenable; 21-07-16 at 06:18. Reason: link to the playlist added

  3. #3
    Regular Member Dinarid's Avatar
    Join Date
    26-05-16
    Location
    Islamic-occupied Croatian Herzegovina
    Posts
    413

    Y-DNA haplogroup
    I2a1b – Dinaric
    MtDNA haplogroup
    H1

    Ethnic group
    Herzegovinan Croat
    Country: Bosnia & Herzegovina



    LOL this channel.

  4. #4
    Advisor Angela's Avatar
    Join Date
    02-01-11
    Posts
    19,260


    Ethnic group
    Italian
    Country: USA - New York



    1 members found this post helpful.
    He's very funny, if vulgar. :)

    I didn't know Slavs use garlic in any of their food. He's right about the smell sticking around if you use too much. Fwiw, four cloves is way too much for that amount of soup, in my opinion, but then I'm very stingy with garlic. :)

    There's never enough garlic for a very good friend and former colleague of mine. He's Irish by background so he has no excuse. I had an apron made for him that looked something like this:
    When we were away on business, one night we found an Italian restaurant that would cater to his, "Please add more garlic", request. That was in addition to the garlic fries he had for lunch.



    The next morning in the elevator one of the passengers said to her companion, "What is that awful smell in here?"



    Unfortunately, she was downwind of him. :)

    We didn't say a word until they got off, and then exploded in laughter. It was all him, I assure you. It was exuding from his pores! No wonder it kills all the microbes and viruses if you put it in a petri dish. They'd rather die than live with it at such close quarters.

    I like borscht, and that's actually a very simple recipe. However, my family objects to the smell of boiling cabbage even more than to the smell of too much garlic, that and too much fish cooking. When I make a dish with too much cabbage, I have to do it early in the day and open all the windows and doors. Then there are the after effects that some people suffer.



    Well, that was good; I amused myself if not anyone else. :)


    Non si fa il proprio dovere perchè qualcuno ci dica grazie, lo si fa per principio, per se stessi, per la propria dignità. Oriana Fallaci

  5. #5
    Elite member
    Join Date
    07-09-14
    Posts
    4,646

    Y-DNA haplogroup
    R1b
    MtDNA haplogroup
    W6

    Ethnic group
    Polish
    Country: Poland



    Quote Originally Posted by Angela View Post
    He's very funny, if vulgar. :)

    I didn't know Slavs use garlic in any of their food. He's right about the smell sticking around if you use too much. Fwiw, four cloves is way too much for that amount of soup, in my opinion, but then I'm very stingy with garlic. :)

    There's never enough garlic for a very good friend and former colleague of mine. He's Irish by background so he has no excuse. I had an apron made for him that looked something like this:
    When we were away on business, one night we found an Italian restaurant that would cater to his, "Please add more garlic", request. That was in addition to the garlic fries he had for lunch.



    The next morning in the elevator one of the passengers said to her companion, "What is that awful smell in here?"



    Unfortunately, she was downwind of him. :)

    We didn't say a word until they got off, and then exploded in laughter. It was all him, I assure you. It was exuding from his pores! No wonder it kills all the microbes and viruses if you put it in a petri dish. They'd rather die than live with it at such close quarters.

    I like borscht, and that's actually a very simple recipe. However, my family objects to the smell of boiling cabbage even more than to the smell of too much garlic, that and too much fish cooking. When I make a dish with too much cabbage, I have to do it early in the day and open all the windows and doors. Then there are the after effects that some people suffer.



    Well, that was good; I amused myself if not anyone else. :)
    There is also The Food Emperor:

    https://www.youtube.com/user/FoodEmperor/playlists

    I think he is Italian, he has all recipes in Italian and in Polish, sometimes also in English (or with English subs):

    Italian version:



    ^ Warning: he is an eccentric guy. But has good recipes.

  6. #6
    Elite member
    Join Date
    07-09-14
    Posts
    4,646

    Y-DNA haplogroup
    R1b
    MtDNA haplogroup
    W6

    Ethnic group
    Polish
    Country: Poland



    Polish version:


  7. #7
    Advisor Angela's Avatar
    Join Date
    02-01-11
    Posts
    19,260


    Ethnic group
    Italian
    Country: USA - New York



    OMG! If you can eat that much burnt garlic you must have a cast iron stomach. Beata Te!

    Much, much better, even if he isn't Italian, is this guy. Prepared this way, it's very mild and nutty. In the interest of preserving your stomach for a lifetime, consider giving it a try. :)

    https://www.youtube.com/watch?v=bjmYkPkjnVo



    The Food Emperor can't possibly be Italian. I can't recall ever having heard such an atrocious accent. Well, maybe that's a slight exaggeration, but only a slight one.

    Well, I suppose he could be diaspora Italian, but if so, he learned all his Italian in school.

    Not, I hasten to add, that this means he can't be a good cook, even a good Italian cook.

  8. #8
    Earl Maleth's Avatar
    Join Date
    22-03-14
    Location
    Malta
    Posts
    1,919

    Y-DNA haplogroup
    EV13 A7136 y18675G+
    MtDNA haplogroup
    H

    Country: Malta



    I think this is very nice. I tasted in Wraclow and makes a nice condiment to the food


  9. #9
    Regular Member Yetos's Avatar
    Join Date
    02-10-11
    Location
    Makedonia
    Posts
    5,799

    Y-DNA haplogroup
    G2a3a
    MtDNA haplogroup
    X2b

    Ethnic group
    Makedonian original
    Country: Greece



    guys I prefer my macaronia (spaggeti-pasta) cool, not warm, soured, not aldente, with olive oil and fresh oregon, apiece of smooth sheep/goat white cheese might be included
    as I call them Ριγανατα, reganata

    if they are hand made, sun dried, (slurp-yummie) they are fantastic with butter and cinnamon at Φουρνο (forno)
    ΟΘΕΝ ΑΙΔΩΣ OY EINAI
    ΑΤΗ ΛΑΜΒΑΝΕΙΝ ΑΥΤΟΙΣ
    ΥΒΡΙΣ ΓΕΝΝΑΤΑΙ
    ΝΕΜΕΣΙΣ ΚΑΙ ΤΙΣΗ ΑΚΟΛΟΥΘΟΥΣΙ ΔΕ

    When there is no shame
    Divine blindness conquers them
    Hybris (abuse, opprombium) is born
    Nemesis and punishment follows.

    Εχε υπομονη Ηρωα
    Η τιμωρια δεν αργει.

  10. #10
    Earl Maleth's Avatar
    Join Date
    22-03-14
    Location
    Malta
    Posts
    1,919

    Y-DNA haplogroup
    EV13 A7136 y18675G+
    MtDNA haplogroup
    H

    Country: Malta



    Quote Originally Posted by Yetos View Post
    guys I prefer my macaronia (spaggeti-pasta) cool, not warm, soured, not aldente, with olive oil and fresh oregon, apiece of smooth sheep/goat white cheese might be included
    as I call them Ριγανατα, reganata

    if they are hand made, sun dried, (slurp-yummie) they are fantastic with butter and cinnamon at Φουρνο (forno)
    video please. We might want to try it :)

  11. #11
    Regular Member Yetos's Avatar
    Join Date
    02-10-11
    Location
    Makedonia
    Posts
    5,799

    Y-DNA haplogroup
    G2a3a
    MtDNA haplogroup
    X2b

    Ethnic group
    Makedonian original
    Country: Greece



    Quote Originally Posted by Maleth View Post
    video please. We might want to try it :)



    no we will steal the thread,

  12. #12
    Regular Member Yetos's Avatar
    Join Date
    02-10-11
    Location
    Makedonia
    Posts
    5,799

    Y-DNA haplogroup
    G2a3a
    MtDNA haplogroup
    X2b

    Ethnic group
    Makedonian original
    Country: Greece



    1 members found this post helpful.
    @ tome at my areas there are 2 kinds of compost, and 3 kinds of syrup

    1rst you might see it also with Turkish or iranian name Hosaf
    made by apples or pears plus apricots raisins plums cinnamon and sometimes honey

    2nd is konmposta I think from Latin con-cum
    made by peaches plus cheries mainly with extra fruit

    from strawberries and blackberries etc we make concetrated syrups, that can hold long time.

  13. #13
    Regular Member
    Join Date
    15-03-17
    Posts
    11


    Country: United Kingdom



    1 members found this post helpful.
    Nice delicious food

  14. #14
    Regular Member
    Join Date
    23-04-18
    Posts
    15


    Country: Australia



    1 members found this post helpful.
    All this food made me hungry. that borsch looks yumm

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •