Text 23049, 73 rader
Skriven 2012-03-29 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MIKE ROBERTS
Ärende: Ukrainian food
======================
-=> Quoting Mike Roberts to Jim Weller <=-

 MR> Here in Rochester NY, It is not like You can go to a local
 MR> Ukrainian Restaurant. Though there was one at one time, but it
 MR> is gone now.

We had one in my town for decades, until Nettie retired. Chinese
people took over the place after that and changed the menu. But I
can still go to a church ladies group's monthly perogi supper. My
wife grew up in a community with a lot of Ukrainians (and
Mennonites) so she has learned a lot of their dishes and does them
well despite being French. And I count, between my inlaws, their
spouses and their exs, a Russian, a couple of Ukrainians and a Pole
so the cuisine is not entirely foreign to me either.

 MR> I have not heard of Sviata Vecherya

I may have spelled it wrong. It's the traditional Christmas Eve
dinner with the 12 meatless dishes. I've attended a few amazing
pot luck dinners here where twelve people bring one dish each.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Halusky
Categories: Dumplings, Pasta, Info
  Servings: 4

    Slovak haluska
    Hungarian galuska
    Romanian galusca
    Polish Kluski

Halusky are a traditional variety of thick, soft noodles or
dumplings cooked in the Central and Eastern European cuisines
(Slovakia, Poland, Ukraine, Romania and Hungary). Halusky can refer
to the lumps themselves or to the complete dish.

Although recipes vary from region to region, in general flour is
mixed with water to form a batter. Finely grated potatoes can be
added to the batter. Eggs may be added but in Slovak Bryndzove
halusky, egg is not used at all. Flour and mashed potatoes are
enough to form quite a thick batter. Traditionally, no special
instrument was used to form halusky. The dough was spread in a thin
layer on a wooden cutting board and scraped off in even pieces
(using a knife) and dropped directly into boiling water.

It is possible to form the dumplings as the batter is passed through
a special perforated halusky strainer forming small (1/2 X 2-3 cm)
irregularly-shaped lumps. They are rolled in butter or oil and
served with stews, cheese, bacon or ham.

In Hungary, galuska are often eaten with meat stews like Goulash or
Porkolt. In the US, most halusky recipes call for an egg noodle,
rather than a potato dumpling.

They are similar to Passatelli, Spatzle and Gnocchi.
                   
  From: Wikipedia

MMMMM-------------------------------------------------



Cheers

YK Jim


... My idea of fast food is a mallard.

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