Ask a Russian

We eat mushrooms but they're not a major part of the diet. You can get them in the forests as well.

Generally I don't like fish full stop. I eat it a few times per year, 3 times last year once this year. Pity considering the location.

You war whatever grows locally or your climate can support.

 

These are actually one of the few types of mushrooms that the Europeans (Germans and neighbours in this case) actually eat.

 

During the mushroom season (august-october) our town hosts experts in a square: amateurs bring their findings, and the experts tell them if they're actually edible or not.

Pfifferling/finferli!!

 

Hypertension? Then the Ukrainian "salo" (lard) passes by..

The recipe is simple, it starts with the fact that you need to buy a small pig, intensively feed it with grain for about 1 year. As a result, the carcass will grow 250-340 kg... I will keep silent about the methods of slaughtering and butchering carcasses, for some reason people react painfully to this. The finished lard can be eaten raw, salted ( it is stored in glass jars for several years), you can grind it in a meat grinder together with garlic 1:2 the resulting paste is spread on bread (rye bread is best). you can eat smoked, baked, fried, etc. But the best thing is raw lard with black bread and onions. This is an appetizer not for beer but for vodka.

 

That's cool! We don't do it that way. Those who do not understand either ask the locals near the forest, or I show my friends/neighbors at home, or the variety of mushrooms is determined by a laboratory assistant in the morgue.

 

Locals who live near the forest and survived long enough usually know what kind of mushrooms can be eaten more than once.

 

Those who weren't thorough in life, will be dealt thoroughly in death! A fitting destiny.

 

That lard looks delicious! In an unhealthy way
Do you also eat lard with cheese? In my country (Portugal) we eat lard with cheese, all kinds of bread, even use it as a seasoning for some boiled/fried/roasts recipes.

 

Pass on that for me. Just gotta watch the blood pressure.

Still wouldn't be interested in this anyway.

 

Maybe slice the preserved meats thin like Salami ?
I imagine it frying it would probably be a better option.

 

They're all high in salt. Ill eat a small amount in a salad or whatever but avoid larger servings.

 

With cheese? No. We should try it.
We add it to the meat, in large quantities. In sausages, too. Finely chopped fried lard is added to potatoes, porridge (instead of butter), and soups. On melted lard, everything is fried the same as on sunflower or butter. In our country (Ukraine), pork is traditionally more common than beef.

 

I know pig fat is a delicacy in Ukraine.

 

Ukrainians seem to know their cuisine

In Portugal both pork and beef are part of our cuisine, although i would say pork is more traditional since it's cheaper. We actually use most of the pork's parts.

 

Google translate sometimes creates its own memes

"The price of shower service"


"Sausage in the dough"


Self-explanatory

 

Think I would be screwed in Russia.

 

ı will take issue with the emergency exit ! As a museum guide in some basement , there would be times that ı would open it for some fresh air . But if there was a fair on the outside , everybody would be there and no possibility of being distracted for fresh air , while there was a fair ! Damn farsight if you ask me .

 

Suddenly this thread takes a turn for the better!

Going to chip in: Sometimes we fry on lard instead of butter - pancakes, eggs, potatoes. Ukrainian lard is widely considered the best.

 

Frying with lard almost died out here. Grandparents food.