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Old 05-09-2012, 09:03 AM   #141
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Did that, still do not see the post.
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Old 05-09-2012, 09:06 AM   #142
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That is just weird. If I search for Smetannik, the search comes back with a link, when I try to fallow that link, the recipe is not there. Moderators, please help.
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Old 05-09-2012, 05:47 PM   #143
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Charlie, it is post number 54 in the thread.
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Old 05-09-2012, 07:46 PM   #144
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Thank you.
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Old 05-21-2012, 08:48 PM   #145
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CharlieD, I have a question about the pickled tomatoes. I'm going to make a small batch, or try to make some, about a gallon I guess. I can scale down your instructions from a five gal pail, but I need to ask, do you use vinegar in the mix? I didn't see any. Let know please.
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Old 05-21-2012, 09:07 PM   #146
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N O, no, big no-no in my book. I know people do it, but I do not. Then they will be called Marinaded tomatoes. As far as scaling, the only difference really is amount of water you add, but even that you can make like a gallon size, or whatever the recipe calls for and poor over your tomatoes to cover it, and the rest you can just dump, it's only water and salt. If you have extra garlic or extra dill it is not going to hurt anything. It is funny though you ask me about this right now. I just bought some tomatoes I was going to pickle my self. Actually just came back from store, they did not have dill. Told me to come back tomorrow.
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Old 05-21-2012, 10:07 PM   #147
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Thank you CharlieD, I was planning to make a big mistake and put in vinegar and then I thought I better ask! Glad I did. :) I think I'll put this together this weekend but before I buy tomatoes for it I will check for dill!
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Old 05-22-2012, 09:11 AM   #148
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CharlieD, have you been in Kiev, Ukraine? Do you have your favorite cafes or restaurants there? Or any advice for choosing ones?
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Old 05-22-2012, 11:36 AM   #149
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Nikita, I grew up in Kiev, but left some 20 + years ago, so I have no clue what is going on there right now.
David, I was poking around Russian internet today and found a video for a 5 day tomatoes. Since I did not do it yeterday, I think I am going to try this new recipe, seems really easy. I actually do have one of those quick recipes, but i do not like it. I'll see about this one and report when I know the result.
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Old 05-23-2012, 08:04 AM   #150
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Quote:
Originally Posted by CharlieD View Post
Nikita, I grew up in Kiev, but left some 20 + years ago, so I have no clue what is going on there right now.
I'm from Kiev too! Nice to meet a compatriot here
I wrote a book with my friends devoting ukrainian cuisine, and now I'm gathering people's thoughts, information on best restaurants and cafes in Ukraine.

And someone here asked about Golubtsi.
Here is a receipt
Golubtsi (or staffed cabbage) It is finely chopped meat, stuffed with buckwheat or rice and stewed wrapped in cabbage or grape leaves. The dish is very similar to Turkish Sarma, or Caucasian Dolma. Not spicy, not greasy, pleasant to the taste. Often served with tomato sauce or sour cream. The only difference between Stuffed Cabbage and similar dish, wrapped in grape leaves is that you can eat Stuffed Cabbage right after preparation without unwrapping them. Meanwhile some gourmets eat vine leaves, especially if they are not warned about the fact that these leaves are not eaten. Ingredients:

300 g meat
300 g rice
4 tablespoons tomato sauce
200 g sour cream

1 cabbage
2 carrots
1 onion
Salt and pepper to taste



To prepare Stuffed Cabbage, one should mix previously cooked rice with minced meat; then wrap the mixture into cabbage leaves and stew in a thick cast-iron pot with the addition of fat and spices. Serving Stuffed Cabbage, sprinkle it with sour cream.
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