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Russkie | 10-27-2008 12:50 PM
Rusks In the spirit of sharing, I'd like to pass along a Russian strategy for storing food. They keep all the heels and odd crusts of bread, and dry them in the oven with a bit of salt. I guess these are called "rusks" in English (sukhariki in Russian). My wife's grandma kept big bags of this stuff around, because she said you never knew when there would be another war. Throw them into soup. All pork grease is also kept in jars with bits of cooked meat and maybe chopped parsley. This stuff is used as a spread. I eat pickled cucumbers, tomatoes, squash and peppers almost every day, courtesy of my wife's family. I get fresh supplies of onion, garlic, beets, potatoes, carrots, preserved raspberries, black currants, goosberries, and horseradish. Pickled pig fat... do you think it is a good idea?

Conk | 10-27-2008 01:35 PM
Re: Rusks Anything is a good idea when you are hungry. :ok:

woodman | 10-27-2008 01:38 PM
Re: Rusks I keep bacon grease and use it to cook with. Great stuff for frying cabbage and potatoes.

Co6aka | 10-27-2008 01:58 PM
Re: Rusks Da, exactly why my in-laws have cholesterol problems.

Maxine | 10-27-2008 04:29 PM
Re: Rusks You remind me of my grandmother, Russkie. She lived through both World Wars in the UK. Yes all bacon drippings kept in a bowl. Canned food all over the place. The 'rusks' do not directly translate. It is English for a form of biscuit for a baby to chew on. But it is food for thought. My crows might get short rations in future!

SLV>GLD | 10-27-2008 04:33 PM
Re: Rusks I keep excess grease, what the heck else do you make gravy with? I put bread scraps, if there are any, in the compost pile.

Russkie | 10-27-2008 05:02 PM
Re: Rusks Quote:
Originally Posted by Co6aka (Post 1381345) Da, exactly why my in-laws have cholesterol problems.
Ny cobaka, ti ne znaesh- salo eto naturalni produkt! (kak navoc- tozhe naturalno, no ya ne xochy est):15_1_70v:

Merlin | 10-28-2008 09:48 PM
Re: Rusks Quote:
Originally Posted by SLV>GLD (Post 1381633) I put bread scraps, if there are any, in the compost pile.
My Dad always claimed that the heels from the bread loaves were the best part. Of course, he was a child of the depression. It's curious that, even though I consider myself to be superior to my old man, there are no crusts or heels going to waste in my house because I eat them all.:wink:

Atlantalan | 10-28-2008 10:58 PM
Re: Rusks Quote:
Originally Posted by Russkie (Post 1381250) In the spirit of sharing, I'd like to pass along a Russian strategy for storing food. They keep all the heels and odd crusts of bread, and dry them in the oven with a bit of salt. I guess these are called "rusks" in English (sukhariki in Russian). My wife's grandma kept big bags of this stuff around, because she said you never knew when there would be another war. Throw them into soup. All pork grease is also kept in jars with bits of cooked meat and maybe chopped parsley. This stuff is used as a spread. I eat pickled cucumbers, tomatoes, squash and peppers almost every day, courtesy of my wife's family. I get fresh supplies of onion, garlic, beets, potatoes, carrots, preserved raspberries, black currants, goosberries, and horseradish. Pickled pig fat... do you think it is a good idea?
Rusks are absolutley fantastic in a nice big bowel or borscht ... My wife still packs the end pieces away like a squirrell. Her mom got me hooked on them and my wife makes sure I get my fix once a week or so :) Shaslik ah borscht ochen kusna ...

Atlantalan | 10-28-2008 11:02 PM
Re: Rusks Quote:
Originally Posted by Russkie (Post 1381692) Ny cobaka, ti ne znaesh- salo eto naturalni produkt! (kak navoc- tozhe naturalno, no ya ne xochy est):15_1_70v:
Sa glazen ... naturalni produkt ... ochen horosho .. (Now I can't say the same about some of the cakes and pies my wife makes .. definatley artery blockers!). Ezvinetya ... meya russkie na horosho .. ya panemiu horosho ... ne skzal horosho. (Except for the curse words :) )

Smiling Bob | 10-28-2008 11:23 PM
Re: Rusks Quote:
Originally Posted by Russkie (Post 1381250) They keep all the heels and odd crusts of bread, and dry them in the oven with a bit of salt. I guess these are called "rusks" in English (sukhariki in Russian). My wife's grandma kept big bags of this stuff around, because she said you never knew when there would be another war.Throw them into soup.
Here we buy them in little $4 bags that traveled 3,000 miles by rail and truck and call them croutons. :smile:

Rebel Yarr | 10-28-2008 11:33 PM
Re: Rusks gawd reminds me of that aweful dutch rusk. tea dunking stale bread - twice baked - barf.

ShirleyUGeste | 10-29-2008 01:36 AM
Re: Rusks Quote:
Originally Posted by SLV>GLD (Post 1381633) I keep excess grease, what the heck else do you make gravy with? I put bread scraps, if there are any, in the compost pile.
Put a dab of the bacon grease on a log just before you light your next fire. Great "starter fluid."

mtnman | 10-29-2008 08:55 AM
Re: Rusks Quote:
Originally Posted by ShirleyUGeste (Post 1384585) Put a dab of the bacon grease on a log just before you light your next fire. Great "starter fluid."
NOOOOOOOOO!!!!!! What are you trying to do???? NEVER waste Pig juice!!!! Ya must live up north. No self-respecting Southern Lady (or Man) would waste the Gold Standard in cooking grease to light a fire! Please say it ain't so!!! :36_1_30:

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