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That was just my best estimate, probably on the higher side. The main cost is yeast which is about a dollar per packet. The flour, I don't know, another dollar. I added the extra dollar as a buffer, to cover things like the bit of oil, milk, salt, etc... But you are right, it's likely less than...

I also cook mainly from scratch. I am trying to learn all the various recipes I grew up with. Although some of them are bit on the heavy side, I figured it's better to eat some extra fat than all the various chemicals, coloring and additives that are found in processed foods. The only exception...

Rabbit - It was great. Made it on mushrooms, in creamy vegetable sauce Rabbit on Mushrooms

Slovak specialty called svieckova na smotane (meaning something like "meat on cream"). I didn't do to good of a job with the sauce, but this was the first time ever for me preparing this dish. It turned out tasting great. I'll be posting the recipe later this week.

Thanks guys! I will check out Eastern Market - never been there all these years living near D.C. I used to shop in Shoppers in Sterling, I think there is one somewhere closer to WFC as well. But I don't remember there being that large of a meat section, but I could be mistaken. The Giant near my...

I live near Washington D.C. and would like to get some "off the beaten path" meat products. More specifically, some pork belly to make my own bacon, tripes and intestines. Anybody knows if there are any real butcher shops in the area that carry this sort of stuff? Alternatively, can somebody...

Kayelle, that's a very interesting recipe. In Slovakia (where I am from), we make a sauerkraut soup called kapustnica. Although good all year round, it is traditionally eaten on Christmass, as the first course, followed by a fried fish and a potato salad. Anyway, I see many similarities between...

Hehe, the same has happened to me! So I asked my grandma to show me how she makes buchty, which is I think what you are referring to. You can go to my site to see how to roll them right: Baked Buns (Pečené Buchty) recipe - Slovak Cooking

Ooops typo :) Yup, I meant Easter Cheese. Never heard of this until I came to the US and people started asking me about it. I eventually found out it's common in the Orthodox church, but majority of Slovakia is Catholic (or at least follows the Catholic traditions, since many Slovaks are not...

Although the US is a great melting pot of cuisines, I personally cannot stand the form of the modern American cuisine. Vast majority of the food is sandwich based. Why can't we have some fast-food type establishments where I can go in with a plate, grab some mashed potatoes, green beans, some...

Thanks for all your nice comments! When it comes to "halupki", I'll add a recipe at some point. But the thing is, halupki are not actually common in Slovakia at all. What???? Ok, let me rephrase that. They are not common in the part of Slovakia where I grew up, smack in the middle. They are...

Some sort of a green pickled egg on a China Air flight back from Beijing. I felt like those kids in "Gods must be crazy" who couldn't figure what to do with butter. It was the foulest thing I ever had in my life.

Thanks! Just checked out the salami selection and they look exactly like the sausages back home...

Where did you find rabbit? I would love to make some rabbit stew.

@Bill: What is Bende's website? I didn't find any members by that name... @Tom: Oh, you will enjoy them! Kosice is a pretty neat town. I was out there few years back for the Kosice Marathon - the second oldest in the world, after Boston. It's run as two laps, and I finished the first lap, just...

Thanks! You know, I can't remember, which probably means not. Do you have relatives out there? I hope to make it to the Spis region (which is nearby) in the near future and check out the Spis Castle - one of the largest castle ruins in Europe...

A really simple way to roast a chicken is by placing the bird on a bed of salt and baking at 400F for some 2 hours. Just dump about 2lbs of salt into the baking pan, place washed, but completely dried off chicken on the salt, breast side up, and stick in the oven. Keep the door closed - you...

Howdy folks, My name is Lubos and I am totally new here - surprise! About a year ago I started my blog where I post illustrated recipes from the country where I was born, Slovakia. I only got into cooking not too long ago. Basically I got tired of eating the same sandwichy stuff all the time...

Slovakia, of course! And especially the region around my grandma's house. :)