99% chance that Sulguni is readily available in your neighborhood Russian grocery. Helps if you can read Cyrillic. Haven't seen Imeretian, but I was not looking.
There's a middle aged Ajerbaijani couple that has a large collection of cooking and baking videos on YT. There's no chatter or dialogue, wood fired ovens and stoves, lots of flowers and animals and a relaxing vibe. It's called Country Life Vlog and I highly recommend it.
BTW, read last night that people who prepare meals and food for themselves (not takeout and the like) are considerably less likely to develop dementia. Win win!
Delightful. Thank you for Americanizing some of the measurements (you know us!), as my keyboard gets laden with flour when I do conversions in the middle of a preparation. Seeing the finished product, I am unable to shake an image of the Three Stooges or John Belushi making a splat mess with it. I will not disrespect it.
Bread and cheeses. I'll feel like the grandfather in Heidi. Thanks for your caring approach to teaching.
I like bread, and I like cheese so it seems like a no-brainer. I’ve inquired of my nephew, who has been living in Georgia for the past couple of years, if this should be washed down with a nice saperavi. Or should it be rkatsetelli?
I made this today, thoroughly ruined through my inability to follow instructions, and still quite enjoyed the result. Having another piece right now.
of course, it helps a lot that I'm eating it with tzatziki with too much garlic, because tzatziki makes everything taste better.
I learned about khachapuri via NAFO Twitter. I've been wanting to try that ever since. https://x.com/goblin__soup/status/1553441689544581120?s=20
Georgia's greatest contribution by far is the invention of wine. Here's me in Tbilisi:
https://substack.com/profile/157332870-el-duderino/note/c-337071468?utm_source=notes-share-action&r=2lo6ti
Be sure to visit the national museum and the museum of Soviet Occupation
99% chance that Sulguni is readily available in your neighborhood Russian grocery. Helps if you can read Cyrillic. Haven't seen Imeretian, but I was not looking.
Sadly, a Russian grocery is not something you can find in deepest, darkest Devon, UK. So I have to substitute the closest acceptable alternative.
I am so excited about this recipe, thanks Cakes!!
Aaaaand now I'm hungry. But at work so I can't make this right now :(
Just as soon as the weather cools down, I'm giving this a shot. My mouth was watering!
There's a middle aged Ajerbaijani couple that has a large collection of cooking and baking videos on YT. There's no chatter or dialogue, wood fired ovens and stoves, lots of flowers and animals and a relaxing vibe. It's called Country Life Vlog and I highly recommend it.
This is a must-try. Thank you, Cakes! :D
SOUNDS LUSCIOUS!!! And not too hard. 🤓
BTW, read last night that people who prepare meals and food for themselves (not takeout and the like) are considerably less likely to develop dementia. Win win!
I KNEW it !!!
Delightful. Thank you for Americanizing some of the measurements (you know us!), as my keyboard gets laden with flour when I do conversions in the middle of a preparation. Seeing the finished product, I am unable to shake an image of the Three Stooges or John Belushi making a splat mess with it. I will not disrespect it.
Bread and cheeses. I'll feel like the grandfather in Heidi. Thanks for your caring approach to teaching.
John
I loved the description of her life with her grandfather. I may have ended up living on a mountainside because of that book.
All dragons are named Smaug unless otherwise denoted.
I have a certain fondness for dragons named Temeraire, Volly, Lily and Maximus too.
Do you think this would work with 00 flour?
We have made a similar bread with 00 flour and it worked fine.
Is that higher in hluten than all-purpose flour? If so, it will probably work.
gluten*
Curse the lack of an edit button on the mobile app.
Apparently, it's about the same gluten as bread flour depending on the brand. Seems like it should work.
Have at it then. You'll have to let me know how it goes.
Be really gentle when handling it after you've wrapped the cheese, it doesn't take much to split the bread dough.
I like bread, and I like cheese so it seems like a no-brainer. I’ve inquired of my nephew, who has been living in Georgia for the past couple of years, if this should be washed down with a nice saperavi. Or should it be rkatsetelli?
This was awesome, Cakes! Love the travel-through-food thing. (Pretty sure I've seen every Bourdain episode ever made like a dozen times.)
And this non-baker might even manage to pull off this recipe!
My attempted making this has just come out of the oven!
And it looks fabulous. It was easy.
I gotta wait 10 minutes to try it though.
Thank you Cakes !
I’m gonna be making this regularly.
OMG this taste fantastic!