/slav/ cookalong: lard edition

File: IMG_20170826_113730.jpg (2MB, 2080x1560px)

2MB, 2080x1560px

But first: breakfast. I'll make eggs with chanterelles.
I'll give you guys a tip for quickly cleaning these little fuckers: put in pot or bowl, add a large amount of salt (about a teaspoon is ok for amount of mushrooms pictured; don't worry, they won't get salty) and pour in boiling hot water. Stir, then wait about 30-60 seconds and fish them out with a strainer spoon. Repeat if needed. This way all the dirt automagically comes away and the mushrooms won't get soggy like when cleaning with running water.

This looks delightful anon

I sure am interested in this thread

File: IMG_20170826_115852.jpg (518KB, 1040x780px) Image search: [Google]

518KB, 1040x780px

Scrambled eggs with chanterelles and onion, a piece of rye bread fresh from the bakery with butter thicc as fucc, some kefir for the hangover and a coffee for later. This is the ultimate summer breakfast.
But let's get back on track with the cooking.

>>9349037
>MmmMmMMmMmuuUUUuhhhHh subhuman maymay
sure smells like /pol/ in here

>>9349037
>MmmMmMMmMmuuUUUuhhhHh subhuman maymay , u r subhiman and iem toetaleeh huwhite
sure smells like /pol/ in here

>>9349047
best to not reply to them, they'll shit up the place unless you ignore.

File: IMG_20170826_122828.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9348982
Obviously broth isn't a slav invention but here in Poland we hold it it high esteem. Proper Polish broth often utilizes a whole chicken, but as I absolutely hate the leftover broth meat I never do this. So anyway, one school of thought says you should use three kinds of meat: chicken, turkey or duck and beef. But just chicken is fine too. Here I have 1 chicken carcass with skin, 1 large chicken quarter with skin, 1 turkey neck and around 400g of beef... rib? I don't know, it's a piece of fatty otherwise useless beef with bone. Don't add pork, but you can throw in chicken stomachs or hearts. More meat is always better.

>>9348982

Oткyдa вы, бpaтaн? я пpигoтoвил мнoгo pyccкых блюдь в yнивepcитeтe, нo я зaбыл кaк гoтoвит pyccкиe блюды.

Sorry if the grammar's shit mate, been far too long since I've had to slav.

>>9349069
>>9349070

Fuck, my bad Pole-bro. Didn't mean to conflate you with the Gopnicks.

File: IMG_20170826_124359.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349069
Vegetables I used: 3 small carrots, 1 parsley (root), 1 small celery (root), celery greens, the green part of a leek, a bunch of fresh lovage. Lovage is absolutely essential for this. Dried can be used if fresh is not available.

File: IMG_20170826_131926.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349085
Spices: 1 tablespoon of salt, 4-5 bay leaves, 5 allspice berries (whole), 5 black peppercorns (whole). Add 3 litres of water and bring to a boil. Skim the scum that forms on the surface, then lower the heat and let the soup simmer for 2 hours at least. We'll be doing a trick with the onion later.

>>9349039
looks really good, but that's a lot of butter.

File: IMG_20170826_135427.jpg (1MB, 2080x1560px) Image search: [Google]

1MB, 2080x1560px

>>9349142
I like my arteries clogged.

>>9349126
The soup is still simmering, so let's do stuff in the meantime. Sharpen your knife, open your window, close the kitchen door and turn on the hood because we're making us some lard.

Step 1. Obtain a nice slab of fig fat, cut it into 0,8-1 cm cubes.

File: 1493247644080.jpg (9KB, 282x223px) Image search: [Google]

9KB, 282x223px

Good thread slav dude.

>>9349039
>>9348996
>tfw chanterelle season in Poland
>tfw stuffing my face with them all the time
>chanterelle pancakes, chanterelle pasta, fried chanterelles
I hope they're as nutritious as they are tasty

>>9349183
Slavs are superior to your fat American ass in every way

File: IMG_20170826_142330.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349184
I think they have little to no nutritional value, like any other mushroom really. Too bad.

>>9349165
I'll be adding some bacon and sausage to the lard spread but this is not necessary. You can make it just with the cracklings from the fat.

>>9349193
kEK.

File: IMG_20170826_142756.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349200
Melt the fat in a large pan over low/medium heat. Toss the cubes around every now and then. Some people say that strirring the fat makes the the cracklings soggy but I don't know about that. Be careful, handling a pan or pot of boiling animal fat is dangerous business.

>>9349193
we gon nuke you boi

File: IMG_20170826_143619.jpg (1MB, 1943x1522px) Image search: [Google]

1MB, 1943x1522px

>>9349216
When the fat is mostly melted and cracklings are starting to get golden in colour you can add the bacon.OBSERVE CAUTION as the lard may start to foam and behave in unexpected ways.

>>9349184
Can't recommend throwing some on pizza enough, shit's delicious
Also reminds me that I have yet to drag my lazy ass out there and picked some.
There should be horns of plenty and yellowfoots around soon as well

>>9349200
>I think they have little to no nutritional value, like any other mushroom really. Too bad.
Eh, 25% of their weight is protein which is better than in most veggies, though not as much as beans and legumes, decent dose of vitamins, especially vitamin D and healthy amount of potassium and selenium
Plus they are delicious as fuck

>>9349235
Damn I love mushroom picking. Too bad I live in the city with no car so I don't get to do it very often.

>>9349227
I didn't take a pic but I chopped an onion earlier. I put it in the lard along with the sausage, also added two cloves of garlic, salt, pepper and a generous amount of marjoram. Now I'm gonna let it cool a little and then put into containers. I also somehow managed to get a burn on my forehead.

File: IMG_20170826_145744.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349269
I meant to add this

Lard... (sala) I salt it with rock salt add fine chopped dill. Well chilled even half frozen and sliced like cheese.
Serve with dark rye. I like thin slices of onion, hard boiled egg with paprika. Hard sausage, cheese and the required fresh cucumber slices all spread out on a platter.
Best hangover appetizers!
Your on the right with the soup!

File: IMG_20170826_152407.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349273
Pour the lard in jars or bowls and let it set.
I'm getting hungry. Let's get back to the soup.

File: IMG_20170826_153959.jpg (2MB, 1560x2080px) Image search: [Google]

2MB, 1560x2080px

>>9349319
I would absolutely devour this right now.

>>9349322
Rosół(chicken broth) is usually served with thin short egg noodles, but I don't have any and am too lazy to make them, so instead I'll make the zero-effort "kluski kładzione" (..."laid dumplings"? idk). There are also even simpler "kluski lane" ("poured dumplings") but I don't like them too much. Ingredients: 1 egg, 3/4 glass flour, salt, 3 tablespooons water. Beat the egg with salt and water, gradually add flour and mix it. The dough should be very thick but still feel sticky.

File: IMG_20170826_154908.jpg (1MB, 2080x1560px) Image search: [Google]

1MB, 2080x1560px

>>9349375
Boil some slightly salter water. To make the dumplings, dip a spoon in the boiling water, then shred a small piece of the dough and put it in the water, repeat. About 3 minutes after they start to float, fish them out with a strainer spoon.

File: IMG_20170826_155434.jpg (1MB, 2080x1560px) Image search: [Google]

1MB, 2080x1560px

>>9349380
Left: finished product. Right: dumplings boiling.

File: IMG_20170826_154419.jpg (2MB, 1560x2080px) Image search: [Google]

2MB, 1560x2080px

>>9349385
Now it's time for the onion. Burn it. You can do it on a pan or directly on the stovetop if you're not using induction, personally I like the gas burner. And leave the skin on.

File: IMG_20170826_160723.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349398
Nicely charred. Put it in the soup and continue simmering for about 30-40 minutes.

File: IMG_20170826_164614.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349401
The soup is more or less ready. I discard everything except for the carrots, chicken and turkey neck. Then I put the broth through a sieve.

>>9349472
Aaaaand served, with dumplings, chopped parsley leaves and some carrot (from the broth).

File: IMG_20170826_165012.jpg (2MB, 2080x1560px) Image search: [Google]

2MB, 2080x1560px

>>9349481

>>9349472
u don't eat the veggies especially celery root, slav bro, please think of the hungry children in Africa

File: IMG_20170826_173137.jpg (1MB, 4160x3120px) Image search: [Google]

1MB, 4160x3120px

>>9349492
C'mon, they're boiled to death by now, all mushy and disgusting.

>>9349484
The lard spread hasn't fully solidified yet but I wanted a try. Pleased to report it tastes great.

>>9349484
Looks very... green. I'm sure the taste is adequate.

>>9349069
What's wrong with adding pork to the broth?

>>9349948
Yea I add a lot of parsley to everyting.

>>9350083
Well there's nothing "wrong", there's just no pork in Polish sunday broth. The taste is different and the soup may turn cloudy. I use pork bones or ribs in stock for other soups but not in broth.

>>9349557
>smalec
maybe /ck/ isnt that bad

Hey OP this was a pretty good thread. It's interesting to see how other cultures eat. Pictures and descriptions were well done and the broth looks very savory.

Well done

>>9349492
If you make broth you usually don't eat the things you make with it. They're used for flavour.

>>9350324
well, they taste great just cut them in smaller pieces or don't idgaf

File: Drunk_Kenyan-696x448[1].jpg (12KB, 696x448px) Image search: [Google]

12KB, 696x448px

>>9349039
>he refrigerates his butter
and I thought only americans were this stupid

>>9350486
I like me a nice cold slice of butter on a sandwich. I also only use butter about once a week so it would be unwise to keep it in the open all the time.

Isn't that quite a lot of meat 2 b throwing away?

>>9350660
I only throw out the beef as it's completely unedible at this point. The turkey neck is actually kinda good and the chicken is horribly dry and bland but I usually try to eat it.