Comments on: Russian holodets. Jellied minced meat.

By: David@mole removal

David@mole removal — Fri, 24 Sep 2010 23:54:20 +0000

I am a chef in my own restaurant diner. I am very fond of updates on latest delicacies and menus of foreign category for me. As I am reading and watching this post’s message and pictures, I am thrilled to try this one out and serve it to my own resto. I really am grateful for this post and am thanking the author who posted this one.

By: Self Catering Cottages

Self Catering Cottages — Fri, 17 Sep 2010 15:45:07 +0000

thanks for the amazing post the recipe is great as well but it is the picture view of cleaning n cooking up knuckles which make it look sooo easy. BTW i have always detested working with knuckles. but this one makes me inspired

By: wireless meat thermometer

wireless meat thermometer — Sun, 01 Aug 2010 16:22:12 +0000

Thanks for the detailed instructions, it’s not to my taste but several members of my family will love it so I’ll be making it for them.
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By: pratish@free stuff

pratish@free stuff — Sun, 01 Aug 2010 14:14:14 +0000

In our village (which is in Kerala, Southern state of India) we won’t even consume pork. The holodets is looking like a sweet item for me. @John Prescott, For me also the knucles of pig looks scary. But i think it’s very tasty
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By: John Prescott

John Prescott — Wed, 07 Jul 2010 20:11:36 +0000

The knuckles are scary. It took me a few second to digest the fact that those are pig’s knuckles, I was like “Ohhhh wtf is this?!”. I used to eat the salmon version of this. I think they are called aspic.

By: Devra@Villa in Bali

Devra@Villa in Bali — Thu, 10 Jun 2010 09:02:16 +0000

new recipes? Keep on trying make delicious food…
nyam … nyam … nyam…..
thank you for sharing …….

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By: Mayers@kitchen tables

Mayers@kitchen tables — Sun, 06 Jun 2010 07:06:57 +0000

Great recipe but I really don’t like pork. Will try the same for lamb meat. I guess lamb is much more tender so will take a lesser time. Very nicely explained with pictures.
.-= Mayers@kitchen tables´s last blog ..Pine kitchen table =-.

By: Rachel @ Flavorwave Oven

Rachel @ Flavorwave Oven — Thu, 05 Nov 2009 09:20:04 +0000

My grandmother used to make something similar to this with beef bones. When I was a kid I used to eat it with lemon juice on top.
.-= Rachel @ Flavorwave Oven´s last blog ..Neckline Slimmer Reviews =-.

By: Tallya

Tallya — Sat, 10 Oct 2009 04:12:46 +0000

Dharma, I come from a Russian family but am personally grossed out by the pig feet. The concept is awesome though. What I do is simmer meat (chicken, lamb, or beef usually) for at least an hour with the onion and bay leaves and salt. Then I take out the meat, shred it, put it into bowls along with some sliced boiled carrots and fresh dill for presentation. Mix some unflavored jelatin into the broth (read jelatin package for liquid to jelatin ratio) let it dissolve and pour over meat. You might want to pour a bit on the bottom of the bowl before placing meat and vegetables and refrigirate until set to keep everything at the bottom of the bowl after you put the rest of the broth in, otherwise it floats to the top, which is fine as well. It tastes good after it is set. I see how salty jello might sound really weird but this is actually really good and you’ll forget you’re eating jello. Try it! Email me and let me know how it was if you do decide to try it, my way or not

By: Dharma@Bali Villas

Dharma@Bali Villas — Mon, 07 Sep 2009 02:36:05 +0000

hmmm so easy to make but wondering the taste..is it good?