Food from the FSU; What did you love? What did you hate?

[2tallbill]

I like almost everything, but I liked some things much more than others.

Things I loved? Really too many to list, I will try later

Georgian
Khachapuri
Khinkali
Lobio
Kupati
Puri
Tkmali sauce
Kharcho spicy soup


They have many, many breads and cheese varieties that I can't remember the
names but were great.




Things that I didn't like
Holodetz/Kholodets, which is  I would give it a thumbs down 90% of the time,
but then I had it from my wife, mother in law and my wifes BFF where it was actually
good. What is holodetz? it's meat jelly, and apparently and acquired taste that I don't
care for.

What did my wife and MIL do differently? They made meat with a little bit
of jelly and called it holodetz. Well, I like meat and I heat it up in the microwave
(which horrifies my wife) and the jelly turns into meat juices and makes the meat
juicy and not dry.

Tkmali sauce from a bottle in the USA. I am crazy in love with the tkmali
sauce that I had in Georgia, but I found it bottled in a Russian store so I
bought it and it tasted like sour ketchup. It wasn't horrible but it wasn't
good either. 

I hate liver, but every country has a liver recipe so if they made it in Dumpsk
I would hate their recipe too. I won't try it unless, not trying it would offend
somebody. I can choke almost anything down, and I will do it for somebodies
cherished grandmother, but only if she is cherished. If she is some cranky ole
bat then I won't eat it.

[Pkeel1]

I love to try different dishes and one of the most interesting parts of the travel was the food.

I'm not sure there was anything I disliked.  In particular, in no special order, foods I really enjoyed were the following:

Georgian
khachupuri - I have even made this at home for myself
kharcho - Beef soup with a tangy taste from a plum sauce
ckmeruli - fried chicken finished by baking smothered in cream and herbs
kubdari - Meat filled flat bread
The Georgian lemonade is also amazing.


Ukrainian: please forgive spelling errors
pelmeni
holobsti - I think this is the name for a cabbage roll type of food
borsch
cutlets - This is what the lady told me it was, it was ground meat formed into a patty. 
Pork steak at Sevastopol Hotel
A small fried fish in Sevastopol.  I have no idea what it was, but it was amazing.
Uzvar - drink made from dried fruits especially pears.

Montenegro:
Pizza - most amazing pizza I have ever had.
Shrimp and pasta meal, taste was great, but I did not like having to peel the shrimp.
Cold cuts - I have no idea what these were called, but they were all amazing.  So much better than what I find locally.

I've never understood how you can travel to another country and not come away without some favorite new dishes.  I made kubdari yesterday for my lunch.  But I am a foodie and I can't remember a single meal that I had that wasn't good, although, the McDonalds in Ukraine I ate at once was definitely the lowest point of the taste experience.

[wallm]

Ukraine has some amazing food. In nice restaurants, the decor and ambiance are also very nice.

Georgian (Shoti in Kiev)
I liked Fried Suluguni, Kachapuri, Spit-roasted lamb. Loved the georgian wine.
Didn't like the Khinkali.

Bao Chinese in Kiev
Their desserts are to die for. Yes, in a chinese restaurant. Rest of the menu is excellent, especially the Singaporean chili crab.

Bernardazzi in Odessa
Loved the Lamb tongues in truffle sauce.

Georgian was easily the most pleasant surprise. Love it.

[jone]

Love Georgian food.

Still hate Salo.

[2tallbill]

Love Georgian food.

Still hate Salo.

I tried sushi once, I took it home and cooked it up. It tastes like fish. 

Salo is bacon served raw but in Ukraine it's mostly just the fat. It's cheaper
to buy just fat rather than the meat with fat, like the bacon we get in the
USA or Canada. I'll bet you could visualize putting a piece of pork fat in
a pot of beans or a soup for flavor, but you don't eat it after the beans
are done, you toss it and eat the beans or soup.

[msmob]

Salo 

[jone]

I tried sushi once, I took it home and cooked it up. It tastes like fish. 

Salo is bacon served raw but in Ukraine it's mostly just the fat. It's cheaper
to buy just fat rather than the meat with fat, like the bacon we get in the
USA or Canada. I'll bet you could visualize putting a piece of pork fat in
a pot of beans or a soup for flavor, but you don't eat it after the beans
are done, you toss it and eat the beans or soup.

Don't need visualizations to determine whether I like something or not.  That's what tastebuds are for. 

 

[2tallbill]

Don't need visualizations to determine whether I like something or not.  That's what tastebuds are for. 

 

Ok, if you feel that way about it........................ I'll stop with the visualizations. 




 

[drsecu]

Since I may be responsible for this thread, I'd like to point out any soup made with Beets has a ceiling, I mean if beets were good we would eat them all the time, they grow here also.

[drsecu]

Salo 

I had this pieced of lard on bread... with homemade moonshine.

[Boethius]

Beets do appear on menus in North America, often in high end restaurants.  Beet and goat cheese salads are very popular, usually served with a variety of golden and red beets.   Food magazines routinely feature beet recipes -

http://www.bonappetit.com/recipes/slideshow/roast-em-fry-em-grate-em-38-ways-cook-eat-beets

Apparently, to some people, beets taste like dirt.  It depends on tastebuds (just as to some, cilantro tastes like soap).  I love both beets and cilantro. 

Salo - it's not really like bacon fat.  You have to really know your salo supplier, because it will taste like what the pig ate.  MIL has always had one supplier at the market, who is from Belarus (they have the best salo), and fed his pigs only potatoes.  I was hesitant to try it, as I generally don't like the taste of animal fats, but I did on rye bread, and I have to say, it was delicious. 

Kholodetz (in Western Ukraine, called studenetz) - It's basically just aspic, which was popular in North America in the 1950's as well.  The key is to have a clear jelly, not murky or cloudy.

The better half tells me that the absolute best kholodetz is made with whitefish.  His Grandmother used to make this, with a parsley leaf on top of each piece of fish, and he said it was delicious.  He doesn't eat fish anymore, so I haven't made it, though I could never compete with his Grandmother, cooking wise, in any event.

[GQBlues]

I first tasted 'salo' at a Bratislava bar with friends. While enjoying Zlaty Bazant, a friend pulled something wrapped in plastic from his leather jacket. Unwrapped it on the table and cut slivers off that log, and handed it out to everyone. While everyone else was excited to take their piece, I was still trying to figure out what the heck it was. Warm fat.

Yum...

Notable FSU delight for me (not necessarily in this order)

plov
manti
chebureki
somsa
nalistnik
salted herring

As for soup: Uha & Kharcho

The most disgusting thing ever to glide through my tongue while in Russia: Kvas. Taste like warm uncarbonated Coke, mixed with unsalted soy sauce left out in the sun to ferment for a month. I can't believe my wife still buys that stuff. Poor thing. Gives me goose bumps just thinking about it.

[msmob]

The most disgusting thing ever to glide through my tongue while in Russia: Kvas. Taste like warm uncarbonated Coke, mixed with unsalted soy sauce left out in the sun to ferment for a month. I can't believe my wife still buys that stuff. Poor thing. Gives me goose bumps just thinking about it.

Love it on a hot day... Sold on many street corners in Sochi - very refreshing;)   

Salted / Oily fish and dried fish also on my  list

Love just about everything else

..other than Salads in aspic jelly - What's that "*** in a blanket" ... ?  Yuk ))

[2tallbill]

We have many members who haven't commented on
what foods they liked/hated and thereby educating the
Newbies, so I gave this thread a little Bump

[ML]

Blini rolled up with soft homemade cheese, walnuts and honey.
Actually the same as crepes, except I never had much crepes and not with this combination.
Quite fascinating that Ukrainian gals can make these very thin, then use their fingernail to raise an edge enough to get enough hold to flip them over.  No utensils needed.

Actually I should be using the Ukrainian word Mlyntsi but wife not here to check if this is correct word and spelling.

[msmob]

Takhun - a drink made from Tarragon ..looks bright green and 'un-natural'

Try it !

[Gator]

The Georgian and Armenian dishes are good.  Wait!   That's not Russian.

Jone objected to salo, yet if seasoned it is good.  Wait!   That's not Russian.    I grew up in the South and we had salo, otherwise known as  lard.   Lard is used abundantly in cooking but not seasoned and spread on bread as butter.   I also grew up eating pork cracklings as a snack, so salo is a natural.   

Russian food?  I like the simple Pozharsky cutlets,  one of Pushkin's favorite Russian dishes.   





Let's place this in perspective. Over the many, many years of discussing with a group of friends a restaurant selection for the evening, no one has ever said, "Let's do Russian."   I know, BOOOOO!  HISS! 

When in Miami, Chicago or New York, my wife and I have gone to good Russian restaurants.  The food is delicious, yet not exciting.  What is exciting is watching my wife reminisce with each morsel. 

[SteveInBoston]

Solyanki soup, potato and meat pies that MIL makes, and pickeled veggies, especially tomatoes. 

Wifey loves salo, fried herring, herring under fur coat and forsmak (ground up herring paste).  Notice the pattern.))

I hate herring, but in general, not specifically FSU versions.  I haven't come across anything aweful.  Yet.

[Hammer2722]

I absolutely love Nalysniki, Cutletti, Syrniki, Plov, Vareniki, Deruny, Holobsi,Pelmeni, Borsht. I make these for my wife and I all the time. I do like salo.






I absolutely hate Holodets and the herring under coat which my wife loves!

[Jamesukjames]

Horse meat sausage .  Borsch.  Other than that Australian and French food is far better.  Bbq steak and salads or anything from the menu in France.

[SANDRO43]

I haven't come across anything aweful.

I.e. a cross between awesome and awful ?

[BillyB]

Hate anything with beets in it.

Lots of FSU people here where I live. Not many restaurants with an FSU theme though. I doubt they'll be successful as Italian, Japanese, Chinese, or Mexican cuisine.

[2tallbill]

Hate anything with beets in it.

Lots of FSU people here where I live. Not many restaurants with an FSU theme though. I doubt they'll be successful as Italian, Japanese, Chinese, or Mexican cuisine.

I don't know where you live (Arizona, I thought) but they have a couple
places in Phoenix and Tempe.

[2tallbill]

The food is delicious, yet not exciting.  What
is exciting is watching my wife reminisce with each morsel.

Watching my wife go through a European market is funny. She walks
very slowly down each isle cataloging everything in her mind. She gets
on the phone to her little Russian girls network and starts relaying what
she's seen and puts together a side order(s) for them. She asks for samples
of anything she finds interesting behind the deli counter and rejects at least
half of anything she tries.

I'm really not permitted to choose anything, but naturally I'm allowed to
pay for everything she and her friends picked out. She collects money back
from her friends and I never receive a kopeck no matter how grievously
injured I pretend to be.

I usually go over to the Caviar and buy some over her protests. She loves
caviar but thinks we should pay Russian prices for caviar and we would
never have any if we waited for that to happen.

We've never had a Russian market where we live so it's always been an
event when we've gone. Occasionally when I was in Denver on business,
I'll go to one of the Russian markets and buy a few things to surprise her
(it always does). 

They have a couple markets in Austin but not nearly as big or as busy as
the ones in Denver.

[Gator]

I'm really not permitted to choose anything, but naturally I'm allowed to
pay for everything she and her friends picked out. She collects money back
from her friends and I never receive a kopeck no matter how grievously
injured I pretend to be.

Same mentality in our house. 

There are small battles, and there are large battles.  I have lost every small battle, frequently capitulating without a whimper, and always smiling. 

[Hammer2722]

Hate anything with beets in it.

Lots of FSU people here where I live. Not many restaurants with an FSU theme though. I doubt they'll be successful as Italian, Japanese, Chinese, or Mexican cuisine.

there are a few small places north of Seattle (Lynnwood to Everette) that serve FSU dishes....Lots of markets here that cater to FSU people as well.

[BillyB]

I don't know where you live (Arizona, I thought) but they have a couple
places in Phoenix and Tempe.

Live in Washington State in a suburb of Seattle.

there are a few small places north of Seattle (Lynnwood to Everette) that serve FSU dishes....Lots of markets here that cater to FSU people as well.

With over 100,000 FSU living in the Puget Sound area, there will be a demand for Eastern European markets and I see them all over the place but only a few restaurants. If people from other cultures around aren't craving the food, we won't see growth in FSU themed restaurants.

[Faux Pas]

We've never had a Russian market where we live so it's always been an
event when we've gone. Occasionally when I was in Denver on business,
I'll go to one of the Russian markets and buy a few things to surprise her
(it always does). 

They have a couple markets in Austin but not nearly as big or as busy as
the ones in Denver.

We've never had a Russian market in a decent driving distance either. My wife has someplace online she gets her necessities. There was an international market in Tulsa when we lived in Oklahoma that had Russian items, mostly East Indian. Later we discovered a Russian/Ukrainian market in Dallas and we go to Dallas a few times a year. In any event, I form the same line as you at the check out counter.

My MIL bless her heart is a great cook however, there is some kind of fried fish cake she makes that almost gagged me. It took all I could do to keep a straight face as I forced it down. Numerous shots of Samogon was quickly to follow. Other than that nothing I could say I "hate" I don't even mind the gelatin stuff so much. The various salads I don't particularly care for either but I can eat them.

I love Solyanka (sp) in most any style. But the pickled mushrooms I could eat all day. One of the MIL friends whom I have never met sends me a jar of these really small pickled mushrooms every trip I make. They are delicious and great with beer. The last trip she sent 2 jars

[2tallbill]

In any event, I form the same line as you at the check out counter.

One time when I was pretending to be horribly offended at not getting my
money back one of the husbands overheard me and offered to pay me as
well. I said nyet! Ya draznil! shutka (No, I was teasing..... joke)

So now I only pretend to getting fleeced around my Angel Eyes.

[Gator]

Earlier we talked a little about salo.  My stepson has a part-time job  for a large food store chain.  One of the managers is a RW and she told him the store sold a good salo substitute.  He purchased some, and he and my wife devoured it.   

They excitedly told me they found salo in the food store.  I examined this salo,  and it was a slab of white pork fat with a continuous sliver of reddish meat (i. e., fatty bacon)    I then examined the packaging, and read "Smithfield Salt Pork."   I discussed that this is not the same as Ukranian salo.  They replied it is close enough. 

This American salo is fatback cured in a wet brine without seasonings. 

[Faux Pas]

Earlier we talked a little about salo.  My stepson has a part-time job  for a large food store chain.  One of the managers is a RW and she told him the store sold a good salo substitute.  He purchased some, and he and my wife devoured it.   

They excitedly told me they found salo in the food store.  I examined this salo,  and it was a slab of white pork fat with a continuous sliver of reddish meat (i. e., fatty bacon)    I then examined the packaging, and read "Smithfield Salt Pork."   I discussed that this is not the same as Ukranian salo.  They replied it is close enough. 

This American salo is fatback cured in a wet brine without seasonings.

I've never had the opportunity for the  Ukrainian salo but fatback I know all about. I wouldn't eat it raw. I grew up on it and still eat it on occasion. Fried or seasoning for beans and greens. Good groceries. I use Smithfield sometimes

[Gator]

I've never had the opportunity for the  Ukrainian salo but fatback I know all about. I wouldn't eat it raw. I grew up on it and still eat it on occasion. Fried or seasoning for beans and greens. Good groceries. I use Smithfield sometimes

My wife microwaved it until it sizzled.   My serving in Ukraine was at room temperature and  easily spreadable on bread as if it were butter.   

[krimster2]

back in the daze of Rancho Del Krimster
I came up with the idea of introducing “Bekon” to Russians livin in Krim

wife’s family TOTALLY took to raising as much pork as I could buy...
little baby pigs cost $20 each shortly after they’re born,
so I snap up whole litters at a time
everyone within a 10 village radius knew I was a pig buyer
and a tough negotiator
but I had me a mess of pigs and chickens
on my little 3x20 sotek mega dacha about 20 miles outside of Sevastopol...
complete with independent water supply from an in-ground pump
cement in-ground pool with a satellite dish that could get HBO

and a farm lada with a completely rebuilt engine I bought for $300
it wasn’t street legal, but I could drive it around in the countryside like an off road vehicle

sweet! used to have AMAZING adventures driving this thing, would cruise for 30-40 miles into the Crimean wilderness
with criss crossing dirt farm roads, canal paths, and ancient cobble stone roads in the middle of mountain forests
that are the remains of Greek and Roman trading routes...


at hawg butchering time
would get about 20 pounds of pork belly per pig
found an aromatic local wood for smoking
would hack down some of it and haul it back with the lada
family built a simple smoke house
Russians all loved this homemade bekon much more than salo
simple ingredients;
raw beet sugar from Odessa
kosher salt from Odessa
and a few local spices
it was a 10 hour one way drive to Odessa from Sevastopol
in a Mitsubishi Colt

plus we had hundreds of eggs each month
so we ate custard pies a lot
and we had an evil tempered cow named marta
who besides cream, milk, and butter also gave us two different types of homemade unpasteurized cheese
and fresh churned butter made in a real old time wooden churn
wrapped in white paper and stored in big squares in an ancient Soviet refrigerator
with a wheezing compressor

we also had two huge vegetable gardens
and cherry, peach and apricot trees and raspberry and grape vines

in a post apocalyptic world, we could've traded our surplus for other meat and fruit
mother-in-law "canned" hundreds of mason jars of peaches, raspberries, apricots
was all stored in a spare room, a small mountain of jars

big hazard in a Crimean village
were the early morning traffic jams
caused by inconsiderate drivers
who thought they OWNED the whole freaking road...
of course, THEY WOULD HONK at me when I tried to merge into their lane...

would have water and electricity intermittently
so needed backups
had a deep well pump
water treatment and 2000 liter pvc lined water storage tank
and honda generator
powering a 50 inch plasma TV

[siberia]

I like almost all food from FSU with the exception of holodets/studen and some fish dishes. I do eat shuba but mostly because I can get thru the fish part because of all the other ingredients.  As a mayo lover, I love the different salads and make a great Salat Olivier.


I especially love Georgian food. My close friend lived in Batumi as an adult, even though she is Ukrainian and taught me how to make lots of Georgian dishes.


I even ate salo a few times. I remember when my ex husband (the Siberian) came to the USA and I was making breakfast and he saw me taking bacon out to fry and he wondered why I was going to cook that!!  (I did not know about salo at that point) I said, because I don't want to get worms!  (am old, so we were always taught that uncooked or rare pork would give us worms! )  He went on to like bacon.


My former MIL taught me how to make blini, plov, Korean carrots, kulebiaka and many other dishes which I continue to make even now.  I have introduced many people to Korean carrots and they love them!


When we would have parties with other Siberians, one of the most fun thing was to make pelmeni from scratch, getting everyone involved. Everyone loved it.


We got a mangal and shampuri and introduced to many Americans to shashlik. I still use the method my ex husband did to prepare shashlik, as each family has their special way. By the way, you can buy shampuri (spelling?) at Russian stores in the USA. Just ask them and they usually have them available.  I get vinegar at the Russian store just for shashlik and Korean carrots although I am sure I could figure out a substitute.  (Russian vinegar is HIGHLY concentrated compared to American)


I like all the soups and find them a wonderful thing to make often.
I did forget one thing, I do not like caviar/ikra at all.