Bakujan Profile - (13299010)


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Member Since: Apr. 2009
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Recipe Reviews 5 reviews
Ukrainian Salat Vinaigrette (Beet Salad)
I make this--we have spent time in Russia and the ex-soviet republics (husband's job) and I am amazed at the numbers of reviewers who are concerned with "authenticity," on this and on other similar recipes. This is essentially the Eastern European garden salad that is available year-round. Everything in it can be kept for the bulk of the winter, either pickled or stored in a root cellar, so it is mostly a winter salad. The variations are endless, as are the particulars of the families who make it. I have eaten it with fish, without fish, with and without mayo, with sauerkraut, prunes, etc. The contents depend on what is on hand and whether or not the kids will eat it! Goes well with either vodka or cognac. As long as you have potatoes, beets, carrots and onion, you have the basics for this salad. Dressing is basic pickle juice and oil. Everything else is variable. I sometimes put eggs in mine. In summer--cucumber is good. Have fun with this!

2 users found this review helpful
Reviewed On: Sep. 25, 2014
Forgotten Cookies II
I have been making these for twenty years in some pretty strange locations and with differing equipment, and they've always turned out perfect left in the oven all night on foil. If they are not cooked through, troubleshoot the following: 1) Is the oven on the correct temperature? Buy an oven thermometer to check. 2) Are you peeking? You can't open the oven door before they are done--the oven will lose too much heat. 3) Are you beating your eggs to stiff peaks, or are they still on the soft side? 4) Are you folding in your vanilla by hand? Using a beater to add liquid ingredients will deflate merengue. Hope they turn out next try!

1 user found this review helpful
Reviewed On: Nov. 13, 2013
Indonesian Satay
I lived in Indonesia for eight years, and this peanut sauce is great. It also works well on blanched vegetables (like gado-gado), and a little extra heat from some chilies doesn't hurt it at all! Estherlita, this recipe has gone all over the world because I have been making it and giving out the recipe since 2004 (2005?). I have served it in Texas, Alaska, Azerbaijan and Turkey. I have sent the recipe link to friends in Norway and the UK. It's popular everywhere. Thanks for sharing.

1 user found this review helpful
Reviewed On: Sep. 7, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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