Comments on: I like odd numbers particularly http://maisondjeribi.wordpress.com/2008/09/01/i-like-odd-numbers-particularly/ taking the time, sharing food, enjoying life. Sat, 17 Oct 2009 15:58:05 +0000 http://wordpress.com/ hourly 1 By: Laszlo Kenderesi http://maisondjeribi.wordpress.com/2008/09/01/i-like-odd-numbers-particularly/#comment-37 Laszlo Kenderesi Fri, 31 Oct 2008 21:58:01 +0000 http://maisondjeribi.wordpress.com/?p=60#comment-37 A bog-basic recipe involving the curd. Boil pasta, fry cubes of bacon, mix them together with curd and sour cream, eat it. (Some leave out the bacon and opt for sugar instead.) A bog-basic recipe involving the curd.

Boil pasta, fry cubes of bacon, mix them together with curd and sour cream, eat it.
(Some leave out the bacon and opt for sugar instead.)

]]> By: Laszlo Kenderesi http://maisondjeribi.wordpress.com/2008/09/01/i-like-odd-numbers-particularly/#comment-36 Laszlo Kenderesi Fri, 31 Oct 2008 06:51:20 +0000 http://maisondjeribi.wordpress.com/?p=60#comment-36 Bugger it, I left out PAPRIKA from the spread. Sorry. I was a paprika chauvinist until a few weeks ago, Hungarian or nothing. I report (with mixed emotions, still) that the Spanish stuff is up to scratch. L. Bugger it, I left out PAPRIKA from the spread. Sorry.
I was a paprika chauvinist until a few weeks ago, Hungarian or nothing. I report (with mixed emotions, still) that the Spanish stuff is up to scratch. L.

]]> By: Laszlo Kenderesi http://maisondjeribi.wordpress.com/2008/09/01/i-like-odd-numbers-particularly/#comment-35 Laszlo Kenderesi Thu, 30 Oct 2008 21:28:22 +0000 http://maisondjeribi.wordpress.com/?p=60#comment-35 By the way, the 'Polish Shops', you can buy really correct curd, under the name 'twarog'. Proper sour cream, sour cucumber in brine, un-pasteurised sauerkraut... A freak show for the turnip-lovers, a window to Europe for me. By the way, the ‘Polish Shops’, you can buy really correct curd, under the name ‘twarog’. Proper sour cream, sour cucumber in brine, un-pasteurised sauerkraut… A freak show for the turnip-lovers, a window to Europe for me.

]]> By: Laszlo Kenderesi http://maisondjeribi.wordpress.com/2008/09/01/i-like-odd-numbers-particularly/#comment-34 Laszlo Kenderesi Thu, 30 Oct 2008 21:11:36 +0000 http://maisondjeribi.wordpress.com/?p=60#comment-34 Proud to be listed No. 3 after the Goat and the Donkey, I report: fresh cow's milk should go sour 24-48 hours in room temperature. Easy to notice, the cream (sour cream, tejfel, smetana, smotana) goes sort of solid on the top, and the milk underneath becomes jelly-ish. Scoop off the tejfel ('top of the milk' in Hungarian, by the way)and gently heat the 'aludt tej' = the milk which has slept, until curd forms. Don't remove it from the heat until the whey is clear-ish, waste of good protein. The whey is pretty much useless if you ask me, although I can visualise a hen party downing pints of the stuff. (Roosters and muscovite ducks welcome.) Drain the curd, called 'túró', it keeps for a week in the fridge. Salt? NO! The feared short bows of the IX-XI. century Hungarians were made using a layered compound material of wood, antler and horn - and a glue made from this curd! Hungarians were looting the West for many decades, until being tricked into a battle by the Germans and beaten to pulp, opted for decency and Christianity. (Late X. century.) Before becoming decent folks, every summer they went for holidays travelling as far as the recent France, each warrior with an extra horse for the souvenirs. They attacked towns and monasteries, carefully avoiding castles, and if the heavily armoured - therefore superior - knights got too close, they fired arrows at them (backwards, while riding), and gained some distance. The ones left home defended their territories from other tourists from the East: every man was a warrior until western civilisation came in and the majority became peasants. Uses (of túró): many. here is two, one sweet and one from the other side. Make 10 crepes. Mix 1/4 kg túró with 4 egg yolks (no battery!), sugar and grated lemon peel to taste, and raisins if you like. Roll up the crepes' with this mixture in them, lay them in a baking tray or what, put a thin layer of sour cream on the top, sprinkle with sugar and bake it for about 20 minutes. Mix 1/4 kg curd with 1/4 l sour cream, add finely chopped onions (scallions, chives; to taste), salt and caraway, whole or crushed. Give it half an hour to think about life, then spread it on toast. Anyone knows where could I get fresh cow's milk around Bolye, please let me know. This pasteurised stuff doesn't go sour. (I guess some live yoghurt could be used to introduce Lactobacilli, but...) L. Proud to be listed No. 3 after the Goat and the Donkey, I report:

fresh cow’s milk should go sour 24-48 hours in room temperature. Easy to notice, the cream (sour cream, tejfel, smetana, smotana) goes sort of solid on the top, and the milk underneath becomes jelly-ish. Scoop off the tejfel (‘top of the milk’ in Hungarian, by the way)and gently heat the ‘aludt tej’ = the milk which has slept, until curd forms. Don’t remove it from the heat until the whey is clear-ish, waste of good protein. The whey is pretty much useless if you ask me, although I can visualise a hen party downing pints of the stuff. (Roosters and muscovite ducks welcome.) Drain the curd, called ‘túró’, it keeps for a week in the fridge. Salt? NO!

The feared short bows of the IX-XI. century Hungarians were made using a layered compound material of wood, antler and horn – and a glue made from this curd! Hungarians were looting the West for many decades, until being tricked into a battle by the Germans and beaten to pulp, opted for decency and Christianity. (Late X. century.) Before becoming decent folks, every summer they went for holidays travelling as far as the recent France, each warrior with an extra horse for the souvenirs. They attacked towns and monasteries, carefully avoiding castles, and if the heavily armoured – therefore superior – knights got too close, they fired arrows at them (backwards, while riding), and gained some distance. The ones left home defended their territories from other tourists from the East: every man was a warrior until western civilisation came in and the majority became peasants.

Uses (of túró): many. here is two, one sweet and one from the other side.

Make 10 crepes. Mix 1/4 kg túró with 4 egg yolks (no battery!), sugar and grated lemon peel to taste, and raisins if you like. Roll up the crepes’ with this mixture in them, lay them in a baking tray or what, put a thin layer of sour cream on the top, sprinkle with sugar and bake it for about 20 minutes.

Mix 1/4 kg curd with 1/4 l sour cream, add finely chopped onions (scallions, chives; to taste), salt and caraway, whole or crushed. Give it half an hour to think about life, then spread it on toast.

Anyone knows where could I get fresh cow’s milk around Bolye, please let me know. This pasteurised stuff doesn’t go sour. (I guess some live yoghurt could be used to introduce Lactobacilli, but…)

L.

]]>