Re: Katja....pel' meni or pel' menji???

[Guest guest]

hmmm. phonetically it's kind of like pell - main - eeeee

now. the " pell " part is actually sort of between " pell " and " pill " , and the

l is softened (hence the apostrophe, though i'd spell it peljmenji. i just

kept the apostrophe for consistency with the article). however, don't worry

about this - no american is going to get that sound quite right, so just

skip it. also, the n is softened too, and you can probably get this part.

imagine the spanish soft n, and try to stick it in there without actually

getting all the way to a " y " sound before the eee. if you can't imagine

that, it's ok to skip it too.

so tasty, huh? we always eat them with butter, sour cream, and ketchup.

At 01:36 AM 7/14/2004, you wrote:

>OH goody! Someone here actually ate these in Russia and knows how

>to pronounce them correctly. Katja, could you spell these

>phonetically for us, please?? I made them on Thursday and they were

>very tasty. I just pounded the crap outta my chicken with a rolling

>pin (my 3 year old enjoyed this step) and added sauteed onion &

>carrots, celery seed, salt & pepper. Very simple stuff, but the

>dough smelled awesome while it was fermenting. They were a hit with

>my decidedly NON-NT inlaws I will definitely be making them

>again. Katja....can you give a couple of your favorite fillings, as

>reindeer and moose are not exactly common fare around here and I

>don't think I'm adventuresome enough to try horsemeat.

>

>For the GF people.....I'm thinking amaranth would work very well for

>a semolina substitute. Yes?? I saw some fresh-ground at Rebekah's

>today and it reminded me of the semolina. Heidi, I totally

>agree....we are VERY MUCH a mono-grain society (I had to laugh when

>you gave your rat-poison analogy...very well-illustrated

>

>

>

>

>

>

>

[Guest guest]

>For the GF people.....I'm thinking amaranth would work very well for

>a semolina substitute. Yes?? I saw some fresh-ground at Rebekah's

>today and it reminded me of the semolina. Heidi, I totally

>agree....we are VERY MUCH a mono-grain society (I had to laugh when

>you gave your rat-poison analogy...very well-illustrated

>

>

Thanks! I just got some amaranth, I should try fermenting it with some egg

yolks and see what happens. I can't compare it to the wheat version, obviously,

but in my experience it is the egg yolk and yeast that really make tasty bread

(and the lacto-ferment too). I always thought egg noodles were the best but

I haven't seen any GF egg noodles ... maybe this will be a good substitute ... !

-- Heidi Jean

[Guest guest]

Heidi Schuppenhauer wrote:

>

>

> Thanks! I just got some amaranth, I should try fermenting it with some egg

> yolks and see what happens. I can't compare it to the wheat version,

> obviously,

> but in my experience it is the egg yolk and yeast that really make

> tasty bread

> (and the lacto-ferment too). I always thought egg noodles were the

> best but

> I haven't seen any GF egg noodles ... maybe this will be a good

> substitute ... !

>

> -- Heidi Jean

>

Hello,

I have done some experimenting with the amaranth flour, and it seems

that it isn't good by itself. It gets very gummy, unless you are making

crispy flatbread/crackers. Yesterday I made some amaranth tortillas (in

place of corn) with a little bit of buckwheat flour added, and they

turned out perfect. Also sourdough buckwheat is really good too. I am

going to try making sourdough buckwheat bagels soon to see if I can make

a decent gf bagel without all the rice and starch added. I know

buckwheat is supposed to be really strong tasting, but I have been

making all buckwheat crackers and pancakes for a while now, and my kids

and I like them. Also we cannot do sorghum for some reason. I

experimented with it for a while, and it made us all sick every time. I

learned that sorghum tends to be extremely mold prone and the toxins

from the mold can make a person ill, so if you are sensitive to molds,

you might want to avoid sorghum.

Rebekah

[Guest guest]

At 02:38 PM 7/15/2004, you wrote:

>I have done some experimenting with the amaranth flour, and it seems

>that it isn't good by itself. It gets very gummy, unless you are making

>crispy flatbread/crackers. Yesterday I made some amaranth tortillas (in

>place of corn) with a little bit of buckwheat flour added, and they

>turned out perfect. Also sourdough buckwheat is really good too. I am

>going to try making sourdough buckwheat bagels soon to see if I can make

>a decent gf bagel without all the rice and starch added. I know

>buckwheat is supposed to be really strong tasting, but I have been

>making all buckwheat crackers and pancakes for a while now, and my kids

>and I like them. Also we cannot do sorghum for some reason. I

>experimented with it for a while, and it made us all sick every time. I

>learned that sorghum tends to be extremely mold prone and the toxins

>from the mold can make a person ill, so if you are sensitive to molds,

>you might want to avoid sorghum.

hmmm, rebekah - that's not a bad idea: buckwheat might take some getting

used to, but it's quite traditional in russia...maybe that would work!

-katja