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My kotlety turned out fine, though I would've liked a bit more spices. The mayonez didn't really do the trick.
Will definitely try again.
Bwa-ha-ha-ha - I told you so)))))
Mustard is the answer (it's as hot as Chinese mustard) or as Maxim reminded - grated horseradish, (OR now when I think about it - adjika.) But the last one is from Caucasus.
Overall I'm telling you - RUSSIANS DO NOT LIKE SPICY FOOD.
When they decide to "splurge" in that direction, then they go for Caucasian cuisine.
We don't have Shaslik in Finland. Too Slav for us. Our things are like brochette and souvlaki.
Nope, that's not "Slav food" at all.
Yet again - shashlyk is from Caucasus/Iran - it came to Russia somewhere from that direction.
And it's actually SPICY))))
Bwa-ha-ha-ha - I told you so)))))
Mustard is the answer (it's as hot as Chinese mustard) or as Maxim reminded - grated horseradish, (OR now when I think about it - adjika.) But the last one is from Caucasus.
Overall I'm telling you - RUSSIANS DO NOT LIKE SPICY FOOD.
When they decide to "splurge" in that direction, then they go for Caucasian cuisine.
Western Russians do not like spicy food. Russians located near/in the Caucasus, Central Asia, and the Far East do like it a lot more, and spicy foods are more incorporated into their daily dishes.
Quote:
Originally Posted by erasure
Nope, that's not "Slav food" at all.
Yet again - shashlyk is from Caucasus/Iran - it came to Russia somewhere from that direction.
And it's actually SPICY))))
Correct, not a Slav food. It is very much in Slav dietary culture, but not Slav originated.
Western Russians do not like spicy food. Russians located near/in the Caucasus, Central Asia, and the Far East do like it a lot more, and spicy foods are more incorporated into their daily dishes.
Ha-ha, I identify it as they "built up tolerance" to it - to spicy foods that is))))
Nope, that's not "Slav food" at all.
Yet again - shashlyk is from Caucasus/Iran - it came to Russia somewhere from that direction.
And it's actually SPICY))))
I know, it's related to kebap.
Quote:
Originally Posted by erasure
Bwa-ha-ha-ha - I told you so)))))
Mustard is the answer (it's as hot as Chinese mustard) or as Maxim reminded - grated horseradish, (OR now when I think about it - adjika.) But the last one is from Caucasus.
Overall I'm telling you - RUSSIANS DO NOT LIKE SPICY FOOD.
When they decide to "splurge" in that direction, then they go for Caucasian cuisine.
Horseradish could be a good idea. But I was thinking chili.
I don't know if that will affect the texture, though.
I am not sure what it has got to do with the texture, but since this paste is pretty strong, everything starts tasting like it pretty fast))))
So this is what I usually do - I mix this paste into the ketchup ( provided you have the same kind of ketchup as it is in the US. Long time ago Russia was importing Bulgarian ketchup and it was awesome - no taste of vinegar and no other condiments needed - it was naturally spicy.)
Or better else, you can take sour-cream and mix it with ketchup and that chili paste.
My kid always liked it - it was his favorite sauce. It will work with kotlety just fine.
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