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I figured this thread could use more borscht, so I made some myself. The recipe was a mix of root vegetables, with beets, potatoes, onions, carrots, and radishes, along with cabbage, tomato paste, and some thick-cut double-smoked bacon. Spices were limited to dill, salt, and two bay leaves. Preparation was to dice, shred, or slice everything into little pieces, fry up the bacon and the onions beforehand to really mix that flavor in, and then drop everything in a giant pot of water which was only barely big enough for all the vegetables; what you see there is only one of the four containers of leftovers that my friends and family couldn't polish off. On the plus side, I'm now set for meals for the rest of the week. The soup was left to boil for around 40 minutes until the potato pieces were soft. Bowls were served with a dollop of sour cream on top which really smoothed out the flavor. Final thoughts: borscht stinks horribly, but it tastes pretty good. I wasn't too fond of the beets, though, and if I were to make it again I'd leave them out and add some ham instead (I realize this makes it something other than borscht, but that doesn't bother me one bit). On the other hand, radishes are surprisingly good stewed; the slices really absorbed the water around them and made them incredibly juicy.
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Apr 20, 2014 04:51
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 I want that borscht in my mouth. I love beets too, and that looks great.
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Apr 20, 2014 05:10
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I appreciate you satiating the borschtlust of the thread
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Apr 20, 2014 08:31
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Borscht without beetroot is like a curry without the spice - its completely wrong and you're a bad person for even thinking about doing it.
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Apr 20, 2014 13:34
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IceAgeComing posted:Borscht without beetroot is like a curry without the spice - its completely wrong and you're a bad person for even thinking about doing it. Then I guess I'll just have tomato and ham soup with bacon, root vegetables, and cabbage instead.  I dunno, it could be because I had to use canned beets. I wanted to use some jars of Manischewitz borscht I found at a grocery store, but they were completely out when it came time to make the stuff. I considered fresh beets, but they need boiling for a couple hours to soften properly and we were already running late.
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Apr 20, 2014 17:40
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That is some sexy borscht 
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Apr 21, 2014 11:37
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Hey yo instead of just dumping tasteless dumb awful sugar in your bolognese try some kind of fruit conserve, or barbecue and/or worcestershire sauce. Packed with sugar but will actually introduce some richness and flavour as well. Chicken kiev because I want to see Mico put things inside breasts.
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Apr 21, 2014 16:27
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...so what kind of pasta was Mama boiling there? It looked more like ravioli than spaghetti.
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Apr 30, 2014 15:19
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I just caught up with the thread, and I want to see some Chicken Kiev being made, because I enjoy making it myself. Also, I am jealous of your kitchen, Mico. Mine is small and cramped.
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May 10, 2014 03:43
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Killrrhubarb posted:I just caught up with the thread, and I want to see some Chicken Kiev being made, because I enjoy making it myself. Trust me, so is mine. I use good old fashioned hollywood magic (such as not showing the other side of my kitchen in which the rest of the counter space is taken up by a microwave with a toaster oven on top) to hide it. Also I quit my second job because two jobs is hosed so uhh an update eventually maybe.
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May 10, 2014 11:35
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   I'm not going to bore you with the details but I currently have no job.
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May 25, 2014 02:57
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Be well.
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May 25, 2014 03:50
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Now that's good eatin'.
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May 25, 2014 04:35
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Now I'm hungry. Cook some frolf french. ....wait, you're not done, are you? 
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May 25, 2014 04:38
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If I'd known that was an option, I'd have been voting more.
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May 25, 2014 04:44
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Best of luck to you, Mico. Thank you for the LP, it was fun to watch.
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May 25, 2014 04:48
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That's a hell of a borscht.
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May 25, 2014 04:54
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Missing Name posted:....wait, you're not done, are you? not quite i have alot of free time suddenly so
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May 25, 2014 07:01
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I take it CVS wasn't a great place to work?
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May 25, 2014 08:29
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oh yes oh god yes form the head FORM THE HEAD unghhhh...
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That's a lovely thing to have happen. Hope things look up for you.
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May 25, 2014 11:47
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Best of luck with the jobhunt, Mico, and gotta admit, that definitely counts as closure!
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May 25, 2014 12:57
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Best of luck, Mico. Thanks for putting up with terrible half-hearted video game recipes.
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May 26, 2014 16:34
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Sorry, Mico. We love you. Best of luck in the job hunt. You should go work for Walgreens and tell them all of CVS's secrets 
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May 29, 2014 15:00
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GOTTA STAY FAI posted:Sorry, Mico. We love you. Best of luck in the job hunt. You should go work for Walgreens and tell them all of CVS's secrets I applied for ASM at Walgreens actually. Hey if any of you work in the South Sacramento Walgreens district reach out to me and get me a job. Also I'm making Samosas tonight but I'm not sure when the video will be up.
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May 30, 2014 05:14
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Like, from scratch? drat son.
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May 30, 2014 07:20
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UPDATE: gently caress Phyllo dough this poo poo is super hard to work with.
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May 30, 2014 07:41
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Mico posted:UPDATE: gently caress Phyllo dough this poo poo is super hard to work with. You aren't making the dough from maida flour?
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May 30, 2014 14:24
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Mico posted:UPDATE: gently caress Phyllo dough this poo poo is super hard to work with. Phyllo dough is one of those things that while it's used in amazing delicious recipes I absolutely refuse to work with that demonic self-destructive substance. 
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May 30, 2014 14:47
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Mico posted:UPDATE: gently caress Phyllo dough this poo poo is super hard to work with. Yes, yes it is. Phyllo is one of those things that, unless you've worked with it a whole lot, you need to get everything set up just right before getting to work with it, or you're in for a world of frustration.
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May 30, 2014 16:40
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Okay so you know how I always said I wasn't sure when this LP will end? Now I know. I'm going back to school in the fall so wherever this LP is at in August, that's where we're stopping. I'm probably not gonna stop LPing all together but this one in particular is really time consuming. The samosa videos are on my hard drive back at home and should be up by Friday assuming I can assemble some people for commentary.
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Jun 8, 2014 21:47
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Good luck with the school. 
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Jun 11, 2014 00:54
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   Samosas Recipe Boil up some potatoes and brown some ground beef. Add in the following spices: 1 teaspoon each of: Turmeric Curry Powder Cumin Salt Pepper Chili Powder Garlic Powder Onion Powder Ginger (forgot to mention it in the video) 1 tablespoon of: Cilantro Mash it up, that's your filling. You should probably NOT do what I do but I got some Safeway phyllo dough. Take a pizza cutter to it and make a bunch of triangles. Wet the edges of the dough and fold them around the filling into a dough triangle. Set your deep friar to 400 degrees, and fry 2-3 minutes or until golden brown. If they float in the fryer, just flip em halfway through. Remove to a paper towel and do the next batch. Repeat until done. Samosas can be served cold (though I much prefer them warm) and are generally served with a Mint Chutney sauce but I just dip em in Sriracha because I'm a goony motherfucker. Music Mogwai - Does This Always Happen? Yello - Oh Yeah Voting No more voting. I'm doing Chicken Kiev next and that'll probably be the last update. I'm going back to college and classes start in Mid August. Just don't think I'll be able to balance both as this is a very time-consuming LP.
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Jun 17, 2014 23:54
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What sort of curry powder did you use? There are a lot of potential blends out there.
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Jun 18, 2014 00:23
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Bobbin Threadbare posted:What sort of curry powder did you use? There are a lot of potential blends out there. Whatever the one they sell as Target Brand is. This is the problem with Curry Powder as a spice its really ill-defined.
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Jun 18, 2014 00:52
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I like how the game has you blowtorch the tomatoes, and then calls them "boiled" later. That is a real way to peel tomatoes, mind (the boiling and the cutting the skin, not so much the blowtorch).
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Jun 18, 2014 00:53
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The end of that video
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Jun 18, 2014 01:19
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c355n4 posted:The end of that video I love you.
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Jun 18, 2014 01:22
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c355n4 posted:The end of that video I'm the signature in the lower left.
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Jun 18, 2014 01:24
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"You can't eat dick." WRONG
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Jun 18, 2014 01:56
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Well, that's one way to peel a tomato, I guess. Also, phyllo is used for a ton of stuff besides baklava, usually as a wrapping for either savory or sweet fillings, though you can also shred it and fry it to use as a crispy garnish, too. Spanakopita is something that always comes to mind when I think of phyllo. Warka is essentially a thinner, North African version of phyllo, and they can be substituted for each other. Like phyllo, it's used to wrap various fillings, like in Moroccan pastilla or Tunisian brik. Strudel dough is fairly similar as well, though it's usually used for sweet pastries.
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Jun 18, 2014 02:55
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