[capozzoli]

Totally off topic, but Cap, I found that book you posted about on the "other" forum at my local library, entitled Charcuterie.  Will be perusing it, now that I have a good stock of curing salts and a rather formidably capable cold smoker.

But back on topic, I need to have a Hungarian or otherwise east european meal as an excuse to finally get a bottle of slivovitz...however, Norman poulet vallee d'auge is next on the list of dishes to try that justify an expensive bottle of something (in this case what is probably my favorite spirit, calvados), followed by gravlax and akvavit, so maybe sometime next spring.

That is a good book. There is lots of info on the web too. I havent been practicing charcuterie as much as would like. Its been pretty busy around here. Im usually slow this time of year but not this year. I suppose that in this economy I should consider my self lucky to be busy when so many others are out of work. Now if I could just figure out a way to get people to pay on time or even at all my problems would be over very quickly. 

Well anyways, let me know how your experiments go, I will be waiting to hear. I have been practicing on less expensive cuts of beef, starting with corned beef, Irish style back bacon, and the other smoked items I posted back on the "other" forum, like the wild oar and the venison.

Hungarian food is delicious. Try Chirken Parickash, or goulash first.

[Thirsty_Monk]

Hungarian food is delicious. Try Chirken Parickash, or goulash first.

Yamm.
I agree

[capozzoli]

The traditional  Slovakian Christmas Eve Dinner.



First, Oplatky drizzled with honey. (strange stuff. Think communion wafers with honey on top.)



Second, Kapustnica (Sauerkraut and Klobasa soup.)



Third, Bobalky. Again strange, Think Oyster crackers made soggy in butter, hot water and poppy seeds





Then the final coarse of fried fresh water fish and potato salad. The fish would traditionally be carp. Carp (IMO) tastes bad and has no meat and lots of bones so we use Talapia, which is related to the carp but tastes much better.



Slovakian love this potato salad. You will find it at every holiday, wedding picnic and party table without fail. They cant get enough of it. They practically bathe in it.


Then Finally desert. Nic, you may find this interesting. Im having a Hungarian herbal liquor similar to Bekarovka. This one I had the first time in Hungary. Its flavor is Ok but more importantly it gives a relaxing buzz. Must be the herbs. Good story behind it too. When I had this in Hungary it was called Unicum. here in the US it is called Zwack. Zwack is the family who owns the recipe and production facility.  

http://en.wikipedia.org/wiki/Unicum

http://en.wikipedia.org/wiki/Zwack



Bottoms up.

[beerocd]

So your wife doesn't find it weird at all - all the pictures you take of the food before she is allowed to eat?

[capozzoli]

Yeah she does, who wouldn't.

Usually though I take a few quick shots before I bring it to the table. Ya know while it is still to hot to dig in.

Been doing it for about two or so years now. You should see how many pics of food I have in my photo bucket album.

Have you ever seen the cooking thread over at NB? Lots of good stuff in there.

[beerocd]

Usually only end up on NB when someone somewhere else goes OMG you gotta see the thread over on NB. Usually a less than amicable discussion.

[nicneufeld]

I have thought about picking up a bottle of zwack many a time.  Haven't yet...again, got some other spirits queueing in front of them (calvados, akvavit, maybe a bottle of ouzo again).  Anyway, looks like a good, and unique feast...not at all the "usual suspects" of the Christmas dinner table, which is nice.

I've got a rib roast I'm semi-dry-aging (actually the dry aging thing is my excuse for holding the beef a week in the refrigerator) and I'll be doing an apparently stereotypical Christmas roast beef tomorrow, although it'll be a first for me, my family always did ham and/or brisket.  Roasted potatoes and a good nip of tawny port should make for a great dinner, perhaps followed with a sleepy respite into a Wodehouse novel.

BTW, the parents were kind enough to give a very generous gift of some triple-clad stainless cookware for Christmas, I'm going to have to prove myself worthy of these mirror-finished beauties.

[capozzoli]

Here is more on the story of the Zwack Family. Sounds like it wouyld make a good movie.

http://en.wikipedia.org/wiki/Zwack_liqueur

Funny that their logo has a swimmer cause the first time I had a couple of these it lowered my inhabitions enough to skinny dip in lake Balaton. I swam out and was very lucky that I was able to swim back in.

[bluesman]

Bottoms up.

Very Nice Dinner Capp!

We had some crab bisque, grilled prime rib loin steaks, garlic mashed potatoes, roasted red peppers, roasted Spanish Onion and steamed asparagas. Sorry, no pics.  

I tried an Old Rasputin (Russian Imperial Stout that was exploding with roasted malt goodness. A nice warmer!

Oh and I almost forgot to mention... I made some flatbread too...It's Indian Roti. I cooked it on a cast iron skillet with a dab of oil per Roti.

[bluesman]

BTW, the parents were kind enough to give a very generous gift of some triple-clad stainless cookware for Christmas, I'm going to have to prove myself worthy of these mirror-finished beauties.

You better. 

 I can't wait to hear about you cooking adventures with the new cookware.   

[blatz]

I tried an Old Rasputin (Russian Imperial Stout that was exploding with roasted malt goodness. A nice warmer!

wow - first run with Raspy?? - that's a tasty one - one of my faves.

About to go start cooking the rib...yum...

[capozzoli]

So Bluesman, how did the roti turn out?

I haven't had much success yet. I can make parathas and chapatis but so far the roti eludes me.

When I make it-it is pretty decent flat bread. Its just not the large stretchy, resilient stuff I know "Buss-up-shut" Trinidadian  roti to be.

Here is a video of them making it in a Trinidad stand. See how it is almost crepe like. It is yellow to from the turmeric and spices that are added to the dough. http://www.youtube.com/watch?v=f7-wMOYaRls

There is defiantly a trick to the Trini roti that I havent figured out yet.


So what ya guys doin for New Years dinner? I think I may do a crown roast of pork if I can get enough people over. If not just a smaller rib roast. Oh, and sauerkraut too. 

[blatz]

a crown roast of pork if I can get enough people over. 

this.

just haven't decided on sides yet...

[capozzoli]

Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork. 

To rich for my blood.

[bluesman]

Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork. 

To rich for my blood.

You mean one of these bad boys.



For that price...I'll pass and smoke a shoulder that will be just as good if not better.

The Roti was a first run for me and will be tried again. I use flour, salt, oil and water. I pan cook it on a cast iron skillet over a sprinkle of oil. The key is not to overknead the dough, to roll them as thin as possible and "time and temp". It wasn't bad for my first attempt. Next time I will roll them thinner and start out with a hotter skillet.