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Norroen Dyrd, thanks so much for the recipe!

I'm not sure if they sell curd like that around me. I culture yogurt - can I leave it an extra day so they whey separates and use the curd from that? Or perhaps lemon to the water to make curd like for indian paneer?

Roughly how much sugar are we talking about here for a not-too-sweet not-too-salty lazy varenyky?

@Archea47: I never cultivated yoghurt at home, but the thing I know is that you can make curds out of milk by letting the milk go sour and turn into a thick mass (I think that the ferments used for making yoghurt might do the trick, but I achieved the effect by simply keeping the milk in a warm place until it got thick).
Then you should warm up the mass and get a combination of curds and whey. The curds that are produced this way will fit very well for the lazy varenyky.
I usually use three tablespoonfuls of sugar and one pinch of salt per 400 grams of curds.
Oh, one more thing (I think it's rather obvious, but anyway): while you roll out the dough you should do it on a layer of flour in order for the dough not to stick to your hands.
And if you shape out little cutlets out of the same dough and fry them on both sides you will get another dish: syrniki!
They are quite good served with sour cream, but they may also be seasoned with your favourite jam!

Awesome! Some time in the next week I think I'll try making at least the syrniki I'll post pictures of course. Thanks for the great idea

@Unokitsune: That reminds me of something I had at a Japanese restaurant. The green sauce thing was very 'Gah!'-inducing.

@Arche47: Glad I could be of help. I hope you like it.
Perhaps you should better add two pinches of salt per 400 grams of curds. It's just that I don't like salt in my food in general, so I may add less of it than is actually necessary.

The green sauce is called wasabi, and the thing under it looks like grilled tuna with tare sauce (it could be tuna teriyaki then).
I can see a huge Makizushi (rolled sushi), fried leaves (probably perilla) topped with (?) and red caviar.

Ah, yes, now I remember what it was called.

@Archea47: The very same dough may also be used to make a baked curd pudding with any fruit filling.
I posted the bilberry variety of the baked curd pudding a little further up in this thread; and now here comes the apple one!

Um, guys, I love seeing pics of everyone's food as much as the next person (Norroen, the stuff you make tends to look particularly good), but would it be possible to just stick to a single, maybe smaller, pic per post? I love this thread but sometimes I have trouble loading it due to the many images and my slow internet connection... Yeah, we're still stuck in the freaking Dark Ages here.

I don't take pictures of my food, as much as I like photography.

Hentai: Assorted?!

Yeah, the green goopy crap is wasabi. The darker green stringy bits are specially prepared seaweed bits (like you find in seaweed salad). The red stuff is roe, probably ikura (salmon eggs). The white bits are cold noodles, and those yellow things, I hope they're mango slices, but they look like egg yolk (cooked, maybe? Hopefully?). The big red sushi slices are probably some kind of spiced tuna, the white chunky bits in the middle may be non-spiced salmon or white tuna, and the orange rolls? Not sure, but it looks like some kind of crab and lobster deal, with some sweet mango mayonnaise on top. A number of places in my area do similar rolls- same orange wrap and everything- but honestly I'm not too keen on the sauce. Too sweet for the meat. Not sure what the booger looking stuff on top of the noodles is, but it's obviously deep fried something (crab leg, maybe? Like a spider roll?) and the ones on the end? Dunno, can't see the stuffing, veggie something but I never bother with that stuff myself. Nope, just give me 28 pieces of spicy salmon sushi, a few kinds of maki, some crunchy eel rolls, and a great big honking bowl of beef udon. Oh, and some chicken yakisoba, red clam sashimi, a peanut avacado roll, and one of those deep fried Mexican rolls, with the guacamole and sour cream. And also some red bean ice cream. And a Coke. And that one roll with the eel and avacado on the outside. And maybe some coconut shrimp, with extra coconut sauce for some calamari. And a fistful of pork gyozas and some sesame chicken on a stick, with one or two pieces of crunchy pepper tuna sashimi. Oh, and that cold coconut sticky-rice with warm mango, which they don't actually make at the sushi place, but they do make at the Thai restaurant across the street.


Mmmmm. I could go for some sushi...

I'm going to take the same shot that Doros the Conqueror did with this image ...

Starting with the spoons:
At the tip of the spoon appears to be a raw or near-raw egg yolk, perhaps from a pasteurized egg in which case the raw factor is fine (in my book). The larger objects on the spoons are either whole brains (see the stem and the cerebral-looking surface) or some sort of snail out of the shell, I believe, with - as Doros said - fish eggs and seaweed on top.

At first sight, just by reflex, I thought the deep-fried leaves on the flash-fried rice noodles would be betel leaves (like the picture here: http://www.smh.com.au/news/entertainmen ... 66372.html ). Looking a little closer though they have the ridges of a nettle, I believe them to be a variety of these: https://secure.wikimedia.org/wikipedia/ ... illa#Japan . I disagree that the 'booger looking stuff' on top of them looks like deep-fried crab, it appears more like shirako (fish sperm sacs). Again, it's topped with fish egg and seaweed. How appropriate - sperm sacs and eggs The size suggests they may be salmon eggs, but I'm no caviar expert and we are seeing some exotic items here.

The piles of sliced flesh with wasabi on top ... at first I thought it was some kind of animal offal, but upon closer examination I believe it's either (extremely fresh or dyed) Tuna, whale or dolphin and quickly seared on the surface before being sliced.

The orange rolls have what looks to be, along with rice, deep-fried shrimp or crab-leg, but I'm making no assumptions at this point

The other rolls look to be made from carved radish. One has an assortment of raw fish, the either looking to have some sort of minced fish so perhaps spiced tuna as Doros mentioned

Bon Appetit

@Norroen Dyrd
I'm the same way with salt I have to remember when cooking for others that most people are used to having (what I feel is) far too much salt in their diet. In these cases I like to use items like aged cheese, capers or olives to bring salt into the dish.

If you click 'next' on the photostream you'll see the names of the dishes.

Haha, Awesome catch!

Okay ... so

The spoons: it was an egg yolk, well a quail egg with white and yolk - clearly not cooked by looking at the runny white. No brains or snail though - that's just a clump of small scallops held together by masago or some such. Topped not with seaweed but instead some herb, possibly the nettle or basil. Also I see bits of green onion in there

What I thought were carved radish rolls turned out to be rolled up cucumber slice. And there is no minced spiced tuna, assorted fish and perhaps there's a mango slice in there. Interesting leaves, don't seem to resemble the deep fried leaves. Look like tomato, but could be something more familiar to Eastern cuisine than I am. This could be the leaf on the scallops, also

On one of the following pages they do show beef tartar prepared the same way; I'm not sure if that's beef or tuna or whale/dolphin in the platter. Probably tuna or raw beef

Well, it turned out to be a little less exotic than I surmised, what with no brains

I love my gyros sandwich. And dolmas are equally delicious.

No, no, no, I meant the crusty booger looking things, not the goopy booger looking things. You're right, the crusty boogers are probably deep fried leaves, not deep fried crab bits with veggies. And the beef sashimi on the other page was a surprise. I still think the stuff in the photo looks like spiced pepper tuna slices, but the only way to know for sure would be to eat the stuff.

Anyone figured out why every photo is labelled Hentai? That's what I want to know.

-edit- Ohmygod, that's the name of the restaurant?! Apparently it's a sushi place in Montreal.

Bwahahahahaha.

Plant update (3/21/2012):

Tomatoes

Squash and cucumber.

My, my, look how the little ones have grown! Good luck in further gardening!

Thanks! I'm happy with how fast they've grown, I haven't used any fertilizer yet. I want them to grow a little more then I'll fertilize them. I expect (hope) a lot of tomatoes when this happens. One of the juliets (name of the tomato species) has three little tomatoes on it, and all the tomatoes have a few flowers on them. The flowers generally turn into tomatoes. So I'm already looking at about a dozen tomatoes in a week or two.

It's hard to tell in the pic, but the squash leaves are getting really big. My only concern with the squash is weaving them through the fencing wire because it's not natural for the plant to climb.

The cucumbers have already begun climbing the fencing wire, so that's pretty cool.

I made a pie today. Pork, onions, dry cider, apples. In a shortcrust pastry. Simple, and so tasty. Like seriously delicious.

I'm also baking the best cheesecake ever (it's cooling in the oven right now), for my cheesecake-loving brother as part of his birthday meal.

I'm shedding tears of joy by merely reading the description of this meal of gods.

But aren't your grandparents here to make stuff like that?

Oh yeah. We're having cocks *giggle* filled with prunes and apples.

Aww, Nanza, if you didn't live so far, I'd invite you for a slice.

Happy Waffle Day, everybody!

Waffles are simply pancakes with insecurity issues.

Embrace the Dark Side: the super-smoothness of the griddle.