Comments on: Kugelis—Break Out A Baltic Porter And Eat Like A Lithuanian http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/ Beer: The Condiment With An Attitude! Tue, 29 Sep 2009 11:02:03 +0000 http://wordpress.com/ hourly 1 By: Bob Skilnik http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-572 Bob Skilnik Sun, 20 Jul 2008 11:23:23 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-572 I think I pointed out in the article (or maybe the recipe in a book my mother-in-law and I contribued to, The Foods of Chicago: A Delicious History and only at Barnes & Noble http://search.barnesandnoble.com/The-Foods-of-Chicago/Geoffrey-Baer/e/9780977451258/?itm=1 ) every Lithuanian kugelis maker seems to have their own interpretation of how to prepare this dish. We use white potatoes because they seem to create a softer, maybe fluffier version. There's sufficient liquid too plus you can also add a can of evaporated milk, if desired, if you think the mixture is dry. For my taste, red potatoes are too watery, but taste is subjective. The ascorbic acid, or just ground up Vitamin C, is an anti-oxidant that will keep the potatoes white as they sit in the water and later when they grated mixture is sitting in a baking pan. While you should process the potatoes as soon as possible and get them into a hot oven, if something calls you away for a long moment, the potatoes can take on a light grey coloring. It doesn't change the taste, but just doesn't look as appealing. You can actually buy a commercial product (can't remember the name of it) that does the same thing. It keeps vegetables looking fresh and its main ingredient is ascorbic acid. Use just a little and you won't taste it. For grating, we actually use a potato grinder from Lithuania, mounted on an old electric motor. The peeled potatoes are inserted into a vetical wood chamber with Lithuanian folk art and design carved into it. With my mother-in-law and I working together, we can grind a 5-pound bag of spuds in under a minute. Compare that with the time it takes to grind 5-pounds with a hand grater. You can actually buy these monster devices at some Lithuanian food or chatchki stores in and around Chicago. We used to joke that when you used a hand grater, inevitably you'd also skin a knuckle or two and that that was the "secret" ingredient. I'll get back to you on where you can purchase one. The mother-in-law visits next week and I'll ask. Lemont's really built up as a Lithuanian community and there are also shops out there. I've seen some electric graters that come directly from Lithuania as 210/220 devices, and for those you also need a transformer to bring the electric down to 110. Cuisinarts and any other mechanized grating attempt changes the consistentcy of the kugelis and, I think, make it rubbery. Even the amount of eggs can be changed around. Sometimes I want the kugelis to be a bit more fluffy. I might use 8 eggs instead of 6. Then again, if I'm in the mood for a heavier version, I might only use 4 or 5 eggs instead of 6. Every family seems to have their own interpretation. I'll get to you on where to pick up a grater. Remember though; these motors are sometimes heavy and the shipping costs might be high. If you still live in the Chicagoland area, it might be best to personally pick one up. Thanks for posting! I think I pointed out in the article (or maybe the recipe in a book my mother-in-law and I contribued to, The Foods of Chicago: A Delicious History and only at Barnes & Noble http://search.barnesandnoble.com/The-Foods-of-Chicago/Geoffrey-Baer/e/9780977451258/?itm=1 )
every Lithuanian kugelis maker seems to have their own interpretation of how to prepare this dish. We use white potatoes because they seem to create a softer, maybe fluffier version. There’s sufficient liquid too plus you can also add a can of evaporated milk, if desired, if you think the mixture is dry. For my taste, red potatoes are too watery, but taste is subjective.

The ascorbic acid, or just ground up Vitamin C, is an anti-oxidant that will keep the potatoes white as they sit in the water and later when they grated mixture is sitting in a baking pan. While you should process the potatoes as soon as possible and get them into a hot oven, if something calls you away for a long moment, the potatoes can take on a light grey coloring. It doesn’t change the taste, but just doesn’t look as appealing. You can actually buy a commercial product (can’t remember the name of it) that does the same thing. It keeps vegetables looking fresh and its main ingredient is ascorbic acid. Use just a little and you won’t taste it.

For grating, we actually use a potato grinder from Lithuania, mounted on an old electric motor. The peeled potatoes are inserted into a vetical wood chamber with Lithuanian folk art and design carved into it. With my mother-in-law and I working together, we can grind a 5-pound bag of spuds in under a minute. Compare that with the time it takes to grind 5-pounds with a hand grater. You can actually buy these monster devices at some Lithuanian food or chatchki stores in and around Chicago. We used to joke that when you used a hand grater, inevitably you’d also skin a knuckle or two and that that was the “secret” ingredient.

I’ll get back to you on where you can purchase one. The mother-in-law visits next week and I’ll ask. Lemont’s really built up as a Lithuanian community and there are also shops out there. I’ve seen some electric graters that come directly from Lithuania as 210/220 devices, and for those you also need a transformer to bring the electric down to 110.

Cuisinarts and any other mechanized grating attempt changes the consistentcy of the kugelis and, I think, make it rubbery.

Even the amount of eggs can be changed around. Sometimes I want the kugelis to be a bit more fluffy. I might use 8 eggs instead of 6. Then again, if I’m in the mood for a heavier version, I might only use 4 or 5 eggs instead of 6.

Every family seems to have their own interpretation.

I’ll get to you on where to pick up a grater. Remember though; these motors are sometimes heavy and the shipping costs might be high. If you still live in the Chicagoland area, it might be best to personally pick one up.

Thanks for posting!

]]> By: debrn http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-568 debrn Thu, 17 Jul 2008 13:50:57 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-568 Sounds like an interesting recipe for kugelis. I would like to try your version. Why the ascorbic acid? My dad is Lithuanian and my mom is Polish. We are also from Chicago, and grew up in the Marquette Park area. Dad taught my mom how to make the best kugelis ever. But, after 50+ years making kugelis together, they have found that using red potatoes makes the kugelis much more moist. But the real secret to making the best kugelis, is how one grates the potatoes. One must hand grate, using a special grater. The food processor just doesn't produce the right texture needed to make a quality kugelis. The recommended grater is rectangular and looks like a tennis racket. The graters were purchased in a hardware store in the Marquette Park area that is no longer there. If anyone knows where to purchase these special graters, please post!!!! I've tried Williams-Sonoma, Bed,Bath & Beyond, etc. The name engraved on the graters,(I have 2) is "ACME". I've even tried googling ACME co. Sounds like an interesting recipe for kugelis. I would like to try your version. Why the ascorbic acid? My dad is Lithuanian and my mom is Polish. We are also from Chicago, and grew up in the Marquette Park area. Dad taught my mom how to make the best kugelis ever. But, after 50+ years making kugelis together, they have found that using red potatoes makes the kugelis much more moist. But the real secret to making the best kugelis, is how one grates the potatoes. One must hand grate, using a special grater. The food processor just doesn’t produce the right texture needed to make a quality kugelis. The recommended grater is rectangular and looks like a tennis racket. The graters were purchased in a hardware store in the Marquette Park area that is no longer there. If anyone knows where to purchase these special graters, please post!!!! I’ve tried Williams-Sonoma, Bed,Bath & Beyond, etc. The name engraved on the graters,(I have 2) is “ACME”. I’ve even tried googling ACME co.

]]> By: Kugelis — Break Out A Baltic Porter And Eat Like A Lithuanian « Tikras alus - geras alus http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-564 Kugelis — Break Out A Baltic Porter And Eat Like A Lithuanian « Tikras alus - geras alus Tue, 08 Jul 2008 20:37:25 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-564 [...] Pilnas postas: Kugelis — Break Out A Baltic Porter And Eat Like A Lithuanian [...] [...] Pilnas postas: Kugelis — Break Out A Baltic Porter And Eat Like A Lithuanian [...]

]]> By: Bob Skilnik http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-405 Bob Skilnik Sat, 19 Jan 2008 03:12:44 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-405 This site is about sharing recipes and food ideas using beer as an ingredient or accompaniment. Doesn't help anyone to tell us that you have another take on a recipe but won't post it. Why'd you bother posting? This site is about sharing recipes and food ideas using beer as an ingredient or accompaniment. Doesn’t help anyone to tell us that you have another take on a recipe but won’t post it.

Why’d you bother posting?

]]> By: mtmplush http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-404 mtmplush Fri, 18 Jan 2008 19:15:45 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-404 My recipe is a lot simpler and quicker to make...but I'm not sharing! ;) The story about your friend's family almost mirrors mine. They just happened to settle in Boston instead. My recipe is a lot simpler and quicker to make…but I’m not sharing! ;) The story about your friend’s family almost mirrors mine. They just happened to settle in Boston instead.

]]> By: Jason http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-265 Jason Fri, 05 Oct 2007 18:26:06 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-265 Great story, I'm going to have to give this a try. Great story, I’m going to have to give this a try.

]]> By: Wilson http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-264 Wilson Fri, 05 Oct 2007 16:55:59 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-264 Thanks for risking it all to share. That sounds great. Thanks for risking it all to share. That sounds great.

]]> By: The Session Round-up: Beer and Food — Beer Haiku Daily http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-263 The Session Round-up: Beer and Food — Beer Haiku Daily Fri, 05 Oct 2007 13:01:42 +0000 http://beerinfood.wordpress.com/2007/10/05/kugelis-break-out-a-baltic-porter-and-eat-like-a-lithuanian/#comment-263 [...] Beer In Food (story, recipe): [...] [...] Beer In Food (story, recipe): [...]

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