Q&A October 2024 - sit back and enjoy

[@gonzalogil5604]

Since youre open to subscriber recipies I give you: Spanish "Russian Cake" This is a very typical dessert from my hometown in Aragón, i have very good memories that my grandpa used to go to the bakery and get us one of these cakes for special ocasions. (nobody knows why its called russian btw) This recipie is made of 2 components, an almond merangue base and an almond and hazlenut creamy filling. For the almond merangue base you will need: 4 egg whites 120g powdered sugar 120g powdered almond 3g corn flour. (optional) First mix the powdered almond and powdered sugar, and in a separate bowl whip the eggwhites while adding tthe corn flour (optional) until stiff peaks. Once this is achieved fold it together with the almond and sugar mix from before. Put it in a paper covered tray in a 130ºC oven for 40 minutes and let it cool afterwards. For the filling: 175g soft butter 175g sugar 1 egg yolk 60ml water --------------------------------------------- 40g toasted hazlenuts (powdered even better) 40g toasted almonds (powdered even better) 15ml more water 60g more sugar First put 175g of sugar and 60ml of water in meduim heat until it dissolves and then let it cool down just a bit. To this add the soft butter and the egg yolk and beat it until white and fluffy. Keep this in the fridge Then take the other 60g of sugar and 15ml of water and put it in medium heat until it dissolves and in this moment mix in the almonds and hazlenuts and toasted powder them (you can toast and powder them in case you couldnt find them like this) mix them well and let cool. Now that you have finished the hard part, you only have to assemble, for this you will lay down a rectangle of the almond merengue, put the filling on it, and top it with another rectangle of almond merange (like a sandwich). Coat it with some powdered sugar and its ready to enjoy!! (i know its a hard recipie but i trust your clearly superior soviet confectionary skills comrade Boris) Edit: OMG NO FUCKING WAY I GOT A HEART

[@LifeofBoris]

i will attempt this massive recipe

[@postalatom256]

@@LifeofBoris i love ur content :) keep making (new intro not even close to old video babushka must me disappointed)

[@gonzalogil5604]

@@LifeofBoris This makes me so happy honestly, ive been watching for such a long time this makes me feel honoured

[@CrazyboyZ213]

Can confirm, recipe is good, 4,6 star, would make again

[@Mukkod]

@@LifeofBoris Comrade i must inform you that "Excavators" have been renamed to "Sporklifts" as to keep naming between lifting devices of all kinds coherent and logical

[@Redulj]

Still can't believe we have regular Boris uploads now

[@Trargent_08]

Yes, the consistent.

[@LifeofBoris]

the only true way

[@rayfrogger]

Ura

[@Schweinenackensteak]

It is like a happy feverdream ❤

[@rayfrogger]

@@LifeofBoris woah boris

[@uamee]

Thank you for all the new content boss! ❤

[@LifeofBoris]

bear sized chicken tastes good

[@idkwhatthisisforplzhelp3678]

Uamee good music

[@blackmage1132]

woah. it’s uamee. neat.

[@terrycheney8686]

Glad to hear bear sized chicken tastes good! And not like bear.

[@feifizheng9986]

I loved the music you guys made together! Will there be any more?

[@origrammar]

I feel somewhat ashamed it took me this long, but I finally joined the Patreon for that vodka video. May my contribution finance many blins & shashliks to come ❤

[@Syolaar]

The fact that Boris does whatever he wants for a video is exactly why I'm here. That's content creation at it's finest: actual art. An expression of the creator's being made real for others to share in.

[@TeenPerspektiva]

Fr

[@joostfloot5279]

Couldn't have said it better myself, it's awesome that the generous community can support him to do what he likes.

[@bienveillance_]

I’ve basically memorised Boris’ upload schedule now from regular video uploads, yay.

[@LifeofBoris]

monday wednesday and friday all at same time

[@Lubuntuuser]

​@@LifeofBoris Do you have vodka PC or autism?

[@terrycheney8686]

Thanks Boris aka Slav King!

[@Mini_Sentry_Gaming]

5:38 can’t wait to see cooking with a Honda HRN216VKA (21") 167cc 3-in-1 Self Propelled Lawn Mower video

[@baconslime640]

Wrong boris, we would like to hear about your favorite obscure eastern slav movies

[@ShadowVulcan]

Ultimate challenge: Cooking with Vadim. Note: using him as an ingredient would certainly ruin the dish and probably result in another strike...does Vadim run the algorithm?!

[@yourlocalidiot750]

add 25 wall holes in pot...

[@theonegopnikwhoprogramsthings]

add powerdrill to recipe

[@cgbreeki849]

Very good to know Anatoli is doing good. Your videos featuring him are among the classics hehe

[@scavysaimon2637]

" I'll be sure to Czech it out " nice one

[@jacobkoster3808]

I have a question and a recipe for you My question is: what is your favorite Kalashnikov variant? You want a American recipe my family makes something called “ethnically confused chicken” Ingredients - 1lb of chicken breast meat chicken - 24oz of Pace picante style salsa - 12 oz frozen Broccoli -1lb of spaghetti noodles Directions 1. Boil noodles in water. when noodles are done drain the noodles and set aside. 2. While noodles are cooking chop chicken in to 1in cubes. 3. Sauté chicken in a pan with a little bit of oil. 4. When chicken is done add frozen broccoli. 5. When broccoli and chicken are both cooked add salsa and simmer for about 10 minutes on low 6. Serve sauce over pasta

[@redpanda1765]

Way of naming a recipe haha I like it :)

[@kaimerry1587]

okay okay boris, boris. here is my budget soup, costs 30 usd for like two weeks of food. chicken stock (2 liters) chickpeas (300g) 2 hot peppers, jalapeno preferreed 300g pinto or kidney beans 300g corn 5 cloves garlic 2 beefsteak tomatoes 1 yellow onion, halved, ends removed Olive oil Cilantro (Coriander leaf) 2 Bay Leaf Seasoning Mix (salt, onion, MSG, garlic, citric acid, coriander seed, tiny amount of turmeric, cumin, chili powder, dried oregano, paprika) 1 Lime 400g chicken breast Slice the tomatoes in half, drizzle with olive oil, salt and black pepper remove the ends of the onion halves, drizzle with olive oil, salt and black pepper Set each halved veg with the large side facing up on a small baking sheet Bake 30 minutes at 200c Slice small, once out of the oven. Pour 1tsp olive oil on a pan, and let them heat up together (med-low heat) peel the garlic cloves, do not slice set garlic cloves into the hot oil, and fry until golden brown on all sides crush garlic with a fork, in a small pan Set chicken into the same hot oil you fried the garlic in cook on high until seared, add to stock In a cast iron pot (other pots are fine, i just have babushka's) Mix the stock, beans, juice of one lime, the crushed garlic, the sliced veggies, the peppers, the chicken, seasoning, cilantro, bay leaf, and salt to taste Let simmer for as long as you can handle, serve with friends.

[@paulforrest1770]

This was the closest recipe I could find to the stuffed mushrooms at a restaurant in south California called Carlee’s. Like I said, this was the closest I could find so it might not be exact but feel free to add your own touches to it! Ingredients: - 24 Large White Mushrooms - 1/2 Cup Italian Bread Crumbs - 1/4 Cup Grated Parmesan Cheese - 1/4 Cup Cream Cheese, softened - 2 Cloves Garlic, minced - 2 Tablespoons Fresh Parsley, chopped - 1/4 Teaspoon Salt - 1/4 Teaspoon Black Pepper - 2 Tablespoons Olive Oil Instructions: 1. Preheat Oven: Preheat your oven to 375°F (190°C or 463°k?) 2. Prepare Mushrooms: Clean the mushrooms and remove the stems. Finely chop the stems and set aside. 3. Cook the Filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic. Cook until softened, about 5 minutes. 4. Mix the Filling: In a bowl, combine the cooked mushroom stems and garlic with bread crumbs, Parmesan cheese, cream cheese, parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined. 5. Stuff the Mushrooms: Spoon the filling into the mushroom caps. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle the remaining olive oil over the top. 6. Bake: Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden brown. They also serve it with a balsamic vinaigrette and grilled flatbread but I couldn’t find anything for those

[@ggslushy]

I wonder if Boris is going to do that thing where he acts like he doesn't know how much those cups teaspoons and tablespoon measurements are in grams and makes something awful xD I loved that video when he did that.

[@paulforrest1770]

@@ggslushy I really hope he makes it, they’re really good but they had some kind of wine sauce in it but I couldn’t find anything for that

[@ggslushy]

@@paulforrest1770 Yeah It seems like it would taste pretty nice. Though I don't like mushrooms this recipe just feels tasty

[@paulforrest1770]

@@ggslushy well if you ever find yourself in the Anza Borrego desert stop by Carlee’s. Their fries are great and so are their burgers. If I remember correctly they have a meatball appetizer too. Not sure on the prices cause it’s been a few months since I was there so you’d have to check either on their website or in person

[@AnthonyGerdes]

sending recipes? count me in! Here's one from my cookbook, fit for the season of fall/winter!: Spiced Apple Pork Roast -- Preheat oven to 380F -- (193.3C) Ingredients: Baking pan, big enough for all the ingredients. (i use an oval casserole dish, about 28cm long, about 20cm wide, and about 10cm deep/tall) 3 or 4 Red Apples (fuji, red delicious, doesnt really matter, so long as theyre sweet-ish, and not super tart) (should come out to about 2 lbs /1kg cubed) 1 tsp ground cinnamon (5ml) ¼ tsp ground nutmeg (1.25ml) ½ tsp ground allspice (2.5ml) 1 pinch ground cloves (literally, not much is needed) ½ tsp ground ginger (2.5ml) 50g/2oz melted butter (approx 56ml) 3tbsp honey (approx 35ml) 2lb pork loin / shoulder / roast (approx 1-2kg) [literally any cut of this meat will do, as long as it's boneless] Preparation Instructions: Cube apples, skin-on. (leave skin, it taste better) Mix sauce. (dump it all in, solids first, then the butter) Pour sauce over apples, toss until thoroughly coated. Place pork loin in center of baking pan, stab with knife/fork, and insert a couple peppercorns into the holes. Slice, perpendicular to the grain of the pork, and in the slice holes, insert the peppercorns. Fill remainder of space with spiced apples. Cover with metallic foil. Cooking Instructions: Put into oven, set timer for 55 minutes. Check temp, if lower than 150F, add 15 minutes at a time until temperature is at or above 150F. (66C or higher) Remove baking pan from oven when pork is cooked. Let cool, then serve. Enjoy!

[@ZoopsMind]

Hey, we have nothing in common apart from both liking Boris, so I apologise if this comes out of the blue for you. I just wanted to say that I shamelessly nicked this recipe and made it tonight with some chervil & dill roast potatoes, and may I say - absolutely delicious. Thank you for volunteering it! My own cookbook has swollen significantly after I've been through all these comments.

[@symphonyofsolidarity]

4:30 nooo im curious about your Eastern bloc movie taste, I watch some too! Please tell us!!! Btw Soviet comedies are gold imo!

[@TheCustomFHD]

Same, was curious, even as someone who doesn't watch. Could be interesting even for me

[@bacare1971]

And science fiction. Кин-дза-дза! is my favorite.

[@symphonyofsolidarity]

@@bacare1971 yeahhh it's one of my favourites tooo

[@yoretabio4537]

12 chairs

[@horrorspirit]

++

[@sirrliv]

My family's homemade Stromboli: Roll out a pizza dough into a large rectangle on an olive oil greased parchment on a baking sheet Onto the dough, first brush on melted butter mixed with oregano and garlic powder, then a thick layer of shredded parmesan cheese Next is a layer of sliced mozzarella, laying the slices almost to the edges of the dough Next are layers of sliced salami, pepperoni, and prosciutto, optionally with sprinkles of shredded parmesan in between depending on how cheesy you like your Italian meat log. You may also add different fillings here, such as mushrooms to soak up some of the grease Top it off with a layer of sliced provolone Once all the fillings are in, brush an egg wash onto three of the four edges, leaving one long edge dry Roll the whole thing toward the dry side like a giant meaty Swiss Roll or Yule Log. If it is too fat and heavy and doesn't want to roll up, then fold the long sides of the dough together as best you can. Be careful not to stretch the dough too thin and patch any holes or tears that might appear Once your cheesy meat log is closed up, brush the top with the same garlic butter mixture from the start and drizzle on more shredded parmesan Cut diagonal slits in the top to vent the steam Bake at 400F/200C for about 15-20 minutes until the top is a rich golden brown Once out of the oven, let it rest for about 5 minutes Cut it into slices about 3in/7.5cm thick Serve with marinara sauce for dipping A close cousin of the more common Calzone, the Stromboli is distinct in that it always contains meat and never ricotta cheese and is rolled rather than a pocket. Typing this out, I realized that I don't know if Russian cheese would be an adequate substitute for the Italian cheeses listed, but now I'm curious to try a Slav Stromboli with the ingredients swapped out and mayonnaise for the dipping sauce.

[@fractalisomega9517]

I would like to give a thanks for the subtitles, I and many others have auditory processing disorders and even though we can hear our brains do not process the words so well Subtitles on the other hand are extremely helpful and make videos far more enjoyable

[@valeralishko8125]

The idea of subscriber family recipes is amazing. This can be very fun for you Boris, imagine collecting all that Slavic culinary wisdom and showing it to everyone

[@dannylen8830]

Lazy Dumplings (ленивые вареники): best way to get fat Needed: - Half Kilo of ‘Tvorog’/ Farmers Cheese - Two Eggs - Sugar, to taste (probably 2 tablespoons if healthy) - 3 Tablespoons of Melted Butter - Vanilla Extract, if you want - 120 Grams Flour Add cheese and mash with whatever you want to use (preferably clean). Add eggs and continue mashing. Add Sugar, Butter and anything else and mix together. Add flour, and mix. Once mixture is combined, roll it into a log of even size, cut into EVEN pieces roughly the size of a thumb. (You might need flour for all above steps, to dust the work surface) Boil pot of water with a bit of salt, and boil the pieces, when they float to the top, it will be 2 minutes until cooked. Once cooked, take them out and place in bowl with LOTS of butter. Eat, then maybe feel guilty of being unhealthy…

[@DrahminLive]

Hey :) I'd love to support you financially but I barely have money for myself. I can't thank you enough for the good times, the laughs, and the cultural enrichment over these last years, but mostly the cooking videos which helped me through hard times. Even if we're not in the same latitudes, your knowlege brought me warmth in my stomach. Thanks for that. I'll stay cheeki breeki.

[@tonys4638]

I'd recommend Haluski and Halupki/Holubsti recipes - my old Ukrainian grandmother taught us how to make as kids that we still make today.

[@Robin_Goodfellow]

I am happy that you are taking the channel wherever you want. That's the "You" in KZbin that people so often forget about.

[@aeronlangheim3462]

A chicken sized bear would just be a raccoon. A bear sized chicken would just be an ostrich.

[@bury_the_elite65294]

Where I'm from, a chicken-sized bear would be known as Vombatus ursinus - the common wombat. A bear-sized chicken? That would be Dromaius novaehollandiae - the emu. Yes, I'm from Or-stray-lee-ah - the People's Democratic Republic of Victoria, to be more precise...

[@quadmium5422]

Making soup with angle grinder? Now I want to see THAT!

[@giraffesinc.2193]

Making @kaimerry1587 's soup with angle grinder! 🤣

[@tondaty]

My sister brought this recepie from Finland called Pannukakku (lazymans pankakes) 😀 You need: 3x chicken produce 800ml milk 75g melted butter (1 teaspoon)pinch ofsalt 100 ml of sugar 400ml sifted plain flour 1 teaspoon baking powder All mix togeather and let it rest for 15 minutes Pour in to deep baking tray lined with oiled baking paper. While baking check the bottom of the Pannukakku for Golden - brown-is color and pop bubles that form. Baake on top and bottom preset at 200-215°C for 30 minutes When you take it out it is still soft, it is better when you leave it for moment after you take it out of the oven. For flavor use any ingredients that belong on pankakes and enjoy 😀 And yes flour and shugar in ml as you can use 2dcl glass/cup to mesure everything.

[@majorpropane]

we needed this, thanks boris

[@vvshadowzvv1912]

I'm so cozy right now and everything I needed to make me evening perfect was a Boris video

[@KMDT_BLITZ]

You are the king! We love you comrade.

[@GreatMusicIsGoodForYou]

Yay Boris so nice to have you back regularly! Thank you thank you

[@thedude5able]

6:19 I can relate to this feeling. After a certain point, you feel like you want more, you want the line to continue growing up, you get angry when you perceive that you’re stagnating. It wouldn’t be the first time that this phenomenon has occurred. I think that, at a certain point, you realize that going back to what worked and what was good while appreciating what you have built this far is the way to go. Just know, Boris, that so long as you’re happy, we’re happy. You’ve brought us a lot of hilarious moments in the past, and while the dark stage wasn’t great, I look forward to this new era of the channel.

[@JohnO-i1n]

Appreciate your work, and very happy to know you’re back and producing the way you are! Thank you Boris, and I hope you are well.

[@slavchick2602]

Hi Boris - thanks for answering my question re more videos from Babushka's place - we don't need to see the people, but we enjoy the old house, the cellars, the banyas and your memories too. Some of your most touching videos have featured the farm and the kitchen there.

[@nathantran7832]

Where is official Boris ushanka?

[@LifeofBoris]

sold out long ago. not coming back any time soon.

[@myka_bananafarmer]

Hey Boris! One of my favourite recipes growing up was an Indian fried fish preparation, only made with eggplant instead of actual fish. In my family, it was a religious rule to not eat any meat on certain days, and so this recipe was an alternative for me, my mom and my cousin (we all loved fish). Here's the recipe, I'd love to see your take on it!: - Cut egg plant in slices about 5mm thickness. - Make a mixture of turmeric, chilli powder, dry cumin & coriander powder, salt & lemon juice. - Ginger+garlic paste is optional. - Apply this mixture to the slices & keep aside for 30 mins-1 hr in fridge. - Mix any or combinations of flour: rice flour/dry granulated wheat/gram flour and keep it dry. - Take slices out of fridge, coat them in the dry flour mixture & shallow fry in a pan with any of the following oils (peanut/sesame/rice bran/sunflower). - Shallow fry on medium to low flame for crisp slices.

[@DutchTraveler]

Making videos he wants instead of trying to play the algorithm. Boris is a true content creator.

[@skyanton8453]

As a Student constantly in my books. Its a nice break to watch fellow Slav Comrade Boris from time to time. Thank you Boris! Slav Super Star!

[@sirrliv]

Ay blyat! I thought I had a bit more time to think of a good question. Oh well, maybe Boris will see this anyway and at least get a smile. 1. I have a Russian co-worker now at the American tax office (Don't worry, we are only paper pushers). She's a lovely lady, very beautiful and very friendly with a work ethic that would impress even the Japanese. One thing though: I sometimes try to use what little Russian I know on her, but it is largely limited to "Hello", "Goodbye", and what I've learned from watching your videos. Needless to say, I got a very shocked laugh the first time I suggested yelling "Idi nahui, urod!" at the broken copier. That said, I've caught her muttering the odd "Ay pisdec" when she's very busy, so she takes it all in stride. 2. Regarding the "Cooking with _____" question, check out Hyce and his "K-37 Kitchen". Cooking on Steam Locomotive!

[@Trargent_08]

7:14 thanks Boris. Now I can survive on 50£ in 3 weeks.

[@xer0nn]

"making cheburek with excavator" lmao actually laughed at that one as for some recipes, unfortunately i do not know the exact recipes but would love to see some more pierogi, especially ruskie and lubelskie as they are quite different from the others. stay cheeki breeki Boris

[@0ArmoredSoul0]

Good to hear from you Boris!! My mom is always asking me to make my version of shakshuka, and you might have fun with it. Ingredients: Canned tomatoes (small dice of available) Chili paste/Harissa Tomatoes paste Garlic (fresh if possible) Onion or shallot Sausages or ground meat (pork if possible, chicken also good) Hot Hungarian paprika (or whatever paprika you can find) Eggs (one per serving, pan usually makes four) Oil Salt, pepper to taste Tools: Large deep body frying pan Stirring tool Knife Cutting board Spoon Instructions: Put pan on stove on med-low, put in oil of choice to heat slowly. Chop onions, garlic, add to warm oil with tomato and chili paste to warm through and start to lightly fry. Break up ground meat or chop sausage into bite size pieces, put into pan with tomato mix. Cool until meat has browned and become fragrant. Add canned tomatoes, stir until well combined and warmed through. Taste for seasoning, add paprika, salt and pepper to taste. Continue to cook on medium low until reduced from soup to pasta sauce consistency. Using spoon, make 4-6 divots/well in the sauce, and crack an egg into each well. Season eggs with paprika, salt and pepper. Cover and let cook until eggs are cooked through and only a little wobbly, reduce heat if needed. Serve as is, with rice, with noodles, over toast, whatever you like. Is especially good with a side of sour cream mixed with dill. Hope you like!

[@seething-m5s]

hello boris if you ever see this comment, love from Brazil take a look at brazilian cuisine, and I think you will be surprised by how truly slav it can be even so far away in fact stroganoff is one of THE MOST popular recipes here and potato salad is also very popular, but it's very different from the authentic! take a look, you might find it an interesting idea for the future. vodka also becoming very popular thank you for the videos and keep doing what you like and not only what people want. if boris is happy we are happy!

[@sasidharann4227]

Glad to see back to back videos on this channel ❤. Wishing you the best

[@Anatoli_the_Straykbalist]

Hello Boris, i hope that your family treats you well!

[@abdulah_mesyc]

6:51 like sinatra, boris will do it his way.

[@Steff_covers]

Can't believe that I still watch your vids to this day, keep up the slavness!

[@Whammytap]

I Slav'd my car and would totally Slav my kitchen. We're remodeling right now, as a matter of fact. Linoleum is definitely on the list, as is a vintage gas stove. I'd love some wallpaper tips from Boris.

[@Peannlui]

No wallpaper, it has to be a rug hung up on the wall.

[@Whammytap]

@@Peannlui Not in the KITCHEN. Eww, gross.

[@jrnandreassen3338]

About Russian / Soviet movies: Planeta Bur is a Sci Fi Classic if a turkey can be called Classic. We see it just to laugh! But there are so many Russian made movies, and a whole lot of them are good. We should really see "Stalker" instead, but the good movies are harder to find on stream, at least for us non-Russian viewers.

[@jrnandreassen3338]

Checkoslovakia has always done quality animation for the rest of Soviet / Russia and Europe and we can use that for common ground. I can recommend the movie "Sedmikrasky". It means "Daisies" and, if Im not terribly wrong, was kind of an inspiration for Ashnikko when she wrote the song with the same name. Check it out!

[@pinheadlarry7657]

Just wanted to say Im glad your doing well and staying healthy, and thank you for making our days a bit brighter, cheers to good fortune and health!

[@Tacopotato_baby]

Was looking for videos to watch and saw that you posted the Q&A Made my day 10000000 times better

[@hilbasaur1469]

Christmas has come early this year with you uploading so frequently! thank you for all of your hard work and dedication to editing these videos 💛 v much appreciated and is nice to have more Boris videos to look forward to!

[@yunsuozzzz]

Thank you so much for the video!!

[@mansjansson1]

Hello, I have a recipe for a swedish dish that i think you might like, it's called "pölsa" 2dl groats (Or normal oats work as well but do a bit more) ~1L beef stock or water (will need some form of beef seasoning if water) 2 medium yellow onions some butter' 5dl of cow produce (can be whatever, lungs, hearts, intestines, normal meat. If it comes from a cow, it works) pepper majoram or thyme salt about 1 tbs of syrup brown the onions and meat in the butter and put aside. In a pot, put the beef stock (or water) and boil the groats(or oats) for 30-45 minutes on very low heat until it's like porrigde. put in the seasonings, syrup and meat and onions and boil for 5 more min. usually served with boiled potato, pickled redbeet and a fried egg.

[@Kristijan_]

I'm honestly glad you are still uploading ^^

[@HeatmanMKIII]

I was going to send you a Chilean empanada recipe, but i just realized it's a giant chebureki.

[@w0rlds-end_]

my favorite recipe is this small-batch brownie recipe. i make it late at night when i'm craving brownies. ingredients: 4 tablespoons unsalted butter, diced ½ cup + 1 tablespoon granulated sugar ¼ cup + 2 tablespoons unsweetened cocoa powder ¼ teaspoon salt ½ teaspoon vanilla extract 1 large egg ¼ cup all-purpose flour instructions: 1, preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper in one direction 2. in a microwave-safe bowl, combine the butter, sugar and cocoa powder. microwave for 30 seconds on high. 3. stir, and microwave for another 30 seconds on high. 4. stir the mixture very well, and then add the salt and vanilla. stir for 1 minute to cool the mixture. 5. next, add in the egg, and stir until it is incorporated. 6. finally, add the flour, and stir for 50 strokes 7. spread the batter into the prepared pan. 8. bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. the surface of the brownies is shiny when done and starting to crack. 9. let cool completely in the pan, and then lift out using the parchment paper. 10. slice in half and serve (this recipe is from dessertfortwo . com.)

[@giraffesinc.2193]

First, I have to become Patreon member because I love these videos so much! Second, yes. Subscriber recipes. I can't wait to see how you would make some of our recipes ... especially ones for which you would have to make substitutions (I live in SoCal, and can think of quite a few recipes)!! Love you, Boris!

[@kaworob]

I got a Slavic recipy for you! Baked Blood sausage baked with Sauerkraut. Or Kaszanka pieczona z kiszona kapusta. Its my ultimate comfort dish that makes my western husband squirm... I still didn't tell him about the cow tongue in horseradish sause dish... Anyway. You need: - Kaszanka, (blood sausage) preferably polish but the Russian one will do. The polish one is spiced up with black pepper so if yours is plain, just add pepper at the end. - Sauerkraut - onions - garlic - proper bacon - so smoked pork belly - boiled Potato's or bread... Or both. - salt pepper to taste - cumin seeds, bay leaf, piment seeds, all the good stuff that works with Sauerkraut. I recommend baking your kaszanka on a bit of oil or pig fat so it's get nice and crispy (otherwise it'll be mushy if you just bake it as is), poke your kaszanka with a knife so it dosnt explode while cooking.. Or leave it, I'm not your boss. Fry your proper pig bacon, cut into cubs, add cubed onion and garlic - don't need fat here, the bacon will provide. Add the Sauerkraut, the best is homemade from babushkas but store bought will do... Now boil the Sauerkraut with a bit of water and Sauerkraut juice and dont forget to add all the spices. It's done when the kaszanka is baked through and the cabbage has softened. Serve with boiled potatos or bread. Or both. It's so good you won't mind how it looks 👌🏻

[@Soggz4]

Ah, I'd still watch your eastern european film recommendations! We're living in 2024, there's no chance someone hasn't subbed it. And if not, real time translating's getting better and better!

[@Alpha.Phenix]

Here's a simple recipe, maybe a little short for video, but am curious if you've had it over there. In Bulgaria, we call them Принцеси (Princesses). Short version - is baked slice of bread, with mixture of egg an cheese on top. Stuff needed: Oven Baking Tray Bowl Grater Bread Butter Egg Cheese Cooking: First, see how much bread you can fit in baking tray, so you not use too much other ingredient. After that, butter up all the bread that fits and put it back in the tray. Next you get your bowl, crack a couple eggs in it and shred some cheese. At this part, you can add anything else you want, like spices, minced meat, more cheese, whatever you think of. Once you are done adding stuff to bowl, mix nicely with hand, then spread the mixture evenly on every piece of bread. Put it in the oven and bake till ready. PS: This is the classic at home version. If you find Принцеси while walking around street, they will probably be different shape and size from sliced bread. Ingredients can vary too, and I make no guarantee the street ones are safe to eat, but home cooked is good.

[@UnitedwithFreedom]

Thanks, Boris, for everything you do on KZbin. I have been viewing your videos for years, and you never fail to make me laugh. Stay Cheeki Breeki, Slav King.

[@MyHeadHz]

Instructions unclear, drank vodka shot through ear. Now my brain itches.

[@grunclegav]

DUMPLINGS/GOMBOC 8 eggs. 8 cups flour. 8 tbsp. sour cream 2 tbsp salt 1 cup water We add about 3 tablespoons of paprika to it too until it'll take on a slightly pinkish tone. Okay. I'm going to make this simple. Do all of the following first before you do anything regarding paprikash itself. Mix the dry ingredients together. Make a well in the center and add in your gently beaten eggs from a cup, then add the cold water to the cup and stir to get every bit of egg out. Add it and scrape the flour in with the back of the spoon. Add the sour cream, it will be dry. You basically want combined and glossy, with no streaks of unmoist flour. It will hurt your wrists to do this. There's a reason that Hungarian women used to be jacked. They'd get a better arm workout making dumplings instead of the gym because they used dumplings for EVERYTHING. Put it in the fridge once it's mixed together and let it chill out while you handle the rest of the paprikash. You got the carrots soft and the sour cream-paprika sauce is all done and just waiting? Good. Get a pot of water boiling and take the bowl you made the dough in out. It helps to have a small table in front of the stove to sit that on so you can just dip the spoon in and pull it out like, half-full. Put it in the boiling water. Repeat. Make sure you got a slotted spoon, a big strainer, and a bowl for the strainer to carry it over to the sink. You may need to add a touch of water to get it glossy again, but try to keep the dough chilled. You don't want the sour cream to melt. Got a potful of dumplings floating at the top while the water boils? Good! Take the slotted spoon and get the dumplings in the strainer-and-the-bowl. Take the bowl out from under and spray cold water over the dumplings. Taste them. They'll be warm in the middle, that's fine, put them in a big ol' container. After doing this like one or two times, pour out the boiling water before it gets too starchy and just foams up like a rabies-ridden chipmunk. Put new water, get it boiling, repeat until the doughbowl is wholly into cooked and cooling dumplings. Paprikahühn/Paprikash/Csirkepaprikás/Paprikahendl/Whatever You Call Paprika Chicken some kinda fat (bacon grease, butter, whatever) a large onion, halved and sliced 4-6 pieces of chicken (can be breast or bone-in thighs) salt couple tablespoons paprika 2 cup chicken broth (Or you can do 1cup broth + 1cup tomato juice, also tasty) 1-2 tablespoons flour 1 cup sour cream About a pound of baby carrots Some kinda side to soak up the sauce (egg noodle, spaetzle, etc, we use the dumplings.) Salt the chicken on both sides. Melt the fat, add the onions. Let them soften but DON'T brown, that adds bitter to this. Add the carrots. Add the chicken. Add the paprika. Stir to mix well. Add the broth. Bring to a boil then simmer 30-35 min. Take the chicken out. Add the flour to the sour cream and mix well. Add the cream mix to the broth in the pot. Stir well. Get it bubbling and put the chicken back in. Give it about 10 min, then it's done. Drown whatever carb you made with chicken and sauce.

[@LuigiCG]

I was filling some pierogis on my own (without baba) someday, happened to run out of potato filling (debil) only halfway through the dough, so I decided to improvise with what I had available at hand: *Butterkraut Majonez* Ingredients: 200g of butter - not margarine 12 eggs - from chicken or duck 1 large onion, chopped to your preference 1 big head of cabbage, chopped to your preference 3-X bay leaves Salt and pepper to taste Cumin to taste - at least change the colour scale of the pot contents Nutmeg to taste Instructions: Start by boiling the eggs in water until they're hard-boiled. In a separate large pot, sauté the chopped onion in 1/3 of the butter until it's translucent. Add the chopped cabbage and bay leaves, continuing to sauté with another 1/3 of the butter until the cabbage is wilted. Finally, mix in the chopped or crushed eggs (without shells) with the remaining butter, and season with salt, pepper, nutmeg and cumin. Let it cook for a few more minutes until the flavors meld together and the water dries out, allowing it to start sticking to the pot and getting a firmer, puree-like texture. You can serve it hot or cold-when cold, it resembles a cabbage "potato" salad. As I mentioned, I used that as a pierogi filling as well, my family loved the new pierogis. Baba had probably already seen it, but I searched the internet and had not seen anything like it, so I named it myself. I love to eat it with kalbsbratwurst or any sausage, like doctorskaya kolbasa, and pork as well. Give it a try and tell me what you think.

[@spoosh13x13x13]

Gotta say its all ways a good day when you upload.. Thank you for creating and sharing your content with us.. can't weight to see whats next...

[@krisnaaditya8660]

I'm in video! 😭😭😭 3:15

[@JUMALATION1]

I love Q&A videos! I have rewatched several of the old ones lately :D

[@imitt12]

All right, I am a Western spy who is terrible at writing recipes, and I do the same thing you do in that I hardly take note of measurements, so let's hope this recipe is comprehensible. Here is my take on plov, or rice pilaf as it's known in these States of United America. INGREDIENTS: -1 cup (200g) brown rice -1 cup (200g) orzo pasta (if you can't find it, just double the rice) -4 cups (1000ml) broth or soup stock *1 -1lb (500g) minced beef *2 -1/2 cup (100g) sliced carrots, frozen or fresh -1/2 cup (100g) diced onions, frozen or fresh -2 cloves minced garlic *3 -4 Tbsp (50g) butter or margarine -Salt -Black pepper -Smoked paprika powder -Lemon pepper TOOLS: 2 large skillets, one for rice/pasta and one for other ingredients INSTRUCTIONS: RICE/PASTA: 1. Melt butter or margarine in one large skillet over medium heat. 2. Add rice/pasta mix and saute until pasta is a golden brown, stirring constantly. 3. Slowly add broth, paprika and lemon pepper, gently stir until combined. Bring to a boil. 4. Reduce heat to low, cover and simmer for 15 to 25 minutes or until water is just barely gone. I don't recommend starting the pasta mix and meat/vegetables at the same time, because the pasta mix requires a lot of attention in order to keep it from burning. I would recommend sauteing the pasta mix, adding the broth and setting it to simmer before starting with the meat and veg. MEAT AND VEGETABLES: 1. Add meat to one skillet over medium heat. If using pork or chicken, I would recommend adding some cooking oil, butter, margarine, or rendered fat for pan lubrication. 2a. If using frozen vegetables, add onions when beef is about half browned. Add carrots when beef is about 3/4 browned, or sooner if you like softer carrots. Add minced garlic with carrots. 2b. If using fresh vegetables, add all when beef is about 3/4 browned. Add salt and black pepper to taste. 3. Saute until beef is fully browned, remove from heat and set aside. FINAL PREP: When both rice/pasta and meat/vegetables are done, and both together and stir to combine. Can be frozen for up to a month, reheats in a microwave quite nicely. *1: We have a product in the USA called Better Than Bouillon, which is essentially condensed soup broth or liquid bouillon cubes, that tastes a heck of a lot better than bouillon. This is what I usually use, but any broth works. I don't personally use bone broth when I make it, but that's a matter of taste. *2: Can substitute whatever meat you like, I have also made this recipe with cubed beef or chicken *3. Use as much as you like

[@captainbear6188]

Thank you for making a new video, Boris.

[@l96ai]

Thank you Boris! Commenting for the algorithm.

[@clouddiee]

ahhh its so lovely to see you back and uploading more regularly again!!!! although i cannot donate anything i hope that everything is going well and i cant wait to see more content from you again

[@surprisegoblin2628]

I've been an adamant fan for a handful of years now, and safe to say, when my sibling made a version of your end of the month pickle soup, that made me smile quite a lot. They even let me try it! it reminded me of a fresh, well-balanced sandwich if it was in (mostly) liquid form. A bit of refinement and it could genuinely become a staple in my Western palette!

[@noglasss]

보리스 영상이 자주 올라와서 너무 좋다..😍

[@ebbelinderoth-olson230]

Christmas cooking Yay! Looking forward to it!

[@ZoopsMind]

Here's an old classic, as far as I'm concerned. I think you'll like it. I hope you do, anyway... Panhaggerty Tools: Big ovenproof dish Deep saucepan Wide deepish lidded pan Big dish to mix some stuff in Ingredients: - diced smoked thick bacon, gammon or similar salted pig remains, ½lb / 225g - 1 big brown onion, chunky chopped - 3 big cloves of garlic, done however you like - 2 big carrots, chonky chupped - celeriac or cabbage, roughly equal amount as onion. If you hate these for some reason try green peas or broad beans (boil them beforehand and add them to the broth later, naturally). - handful of radishes, crushed - 1 tsp cumin - ½ tsp ginger - 3 tsp smoked paprika - brandy, vodka or rye whisky - salt - pepper - butter - a little oil in a little dish - balsamic vinegar - chopped rosemary, fresh if you can get it -chopped fresh dill - some good meaty broth or stock, ideally beef or pork, ¾ pint / 425 ml - 2 tbsp cornflour or your preferred thickening agent - 2 tbsp breadcrumbs - 6 big potatoes, skins off - good melting cheese - Cheshire, Mozzarella, Red Leicester, Emmental, Raclette are all great. Or just... cheese. Is cheese suka. Anyway, grate it. 1. preheat oven to about 180 C / 375 F. Get a saucepan of water boiling and parboil a few good taters until they're halfway done (i.e. they say "idi," but not "nahui"). Take them off the heat and slice them into roughly ½ cm thickness. 2. Melt butter in the deep lidded pan to cover the base, add the vegetables besides the potatoes, season with salt, pepper, and the ginger and 1 tsp of the paprika. Cook until onions are transparent, then add some vinegar and cover it to gently cook for 2 mins. Once that's done put it aside in a bowl or something for now. 3. Fry the pig. Add the broth and thicken / season to your liking. Return veg to the piggy broth. Add a slosh of liquor to the mixture, bring to the boil, cover and take off the heat. 4. In the big dish, gather your cornflour, rosemary, dill and the rest of your paprika & cumin. Add salt and pepper to taste. Dip your potato slices in oil, roll them about in the seasoning mix and arrange them in the oven proof dish - layer of potatoes, then piggy veg broth, which was my nickname at school, incidentally. Top with a last layer of tatties. 5. Bake this for 20 mins. Use this opportunity to clean up the mess you have made... 6. Take it out of the oven again. Throw mixed grated cheese and breadcrumbs on top. Lower oven temp to 120 C / 250 F and give it no more than 10 mins longer. 7. Serve fresh out of the oven with sour cream. Mwah, c'est magnifique. Or at least I think so. If anyone tries this, although I doubt it, I do hope you enjoy it. Spice it up with some sundried tomatoes or some nicer meat. I've a feeling it'd go very well with mutton or venison. Maybe put some horseradish, mushrooms or parsnips in. Love ya Boris.

[@Mr.Gnurk-Thefirst]

Thank you for making my day alot better with your funny content pls keep up the good work! Love from sweden.

[@skittle38]

(Recipe incoming) My family on my dad's side is Peruvian so here is our chicken. It's simple to make and ingredients aren't too expensive, so it's a good end of the month food. We use western spy units so I'll try my best to convert to proper units. You will need: 1 eggbird 450g olive oil 115g red wine vinegar (more means stronger flavor so feel free to add extra) 30g salt 30g pepper 30g paprika 20g cumin (add more if desired for extra Peruvian flavor) 20g garlic powder (this is standard amount but if you like garlic then add more, I always add more) Combine all spices, olive oil, and red wine vinegar in bowl and mix. Marinate the eggbird in this mix for a minimum of 24 hours. The method I use is to put the chicken in a plastic bag, then pour the mix onto it. I remove as much air from the bag as possible then refrigerate the chicken and flip it every 6 hours so the flavor gets to the whole chicken. When ready, place chicken in a flat pan or baking tray. Cook at ~220°C for 40 minutes, then flip and cook for 15 more minutes. Flip one more time back to the right side up, turn your oven off, and let the chicken sit in the warm oven for another 5. We usually serve this dish with homemade fries.

[@tyna1992]

Recipe for you from the land of Frankenblin (Hungary), its called "Russian cream cake", its not for the weak :-D So good luck if you try it. Its an oldschool cake here, kindof retro taste, my babushkas recipe: Sponge cake: -8 eggs (separate the yolks and whites) -160g sugar - 200g flour - 1 pinch of salt - 20ml oil Cooked cream: -6 egg yolks - 2 egg whites -20g flour -200g sugar -320ml milk -half of a vanille pod(or extract) -12g gelatin -25ml water -400ml cold heavy cream -60g powdered sugar -1 handful of raisins -60ml rum Decoration: -400ml cold heavy cream -60g powdered sugar -40g dark chocolate or -fresh fruits (whatever you like, traditionally its orange and raspberry) - 2 handful of almond flakes For the sponge cake, beat the egg whites into a foam, and towards the end, gradually add the sugar. Once the mixture is white and firmer, slowly pour in the oil while continuously mixing, and then add the egg yolks as well. Mix the flour with the salt, gently fold it into the egg mixture, combine everything, and pour the batter into a springform pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) until a toothpick comes out clean (approximately 35 minutes). After taking it out of the oven, place the sponge cake on a cooling rack upside down to cool. Once it has cooled to lukewarm, cut around the edges of the cake along the sides of the pan, remove the cake, peel off the parchment paper, and place it back on the cooling rack. Meanwhile we make the cooked cream: Soak the raisins in rum. For the cooked cream, mix the egg yolks and whites, flour, sugar, milk, the scraped seeds of the vanilla bean, and the vanilla pod itself until smooth. Then, while continuously stirring, cook it until it thickens to a pudding-like consistency. Remove the vanilla pod, and every 10 minutes, stir the cream well or cover it with plastic wrap and let the cream base cool. Sprinkle the gelatin into water, stir it, and set it aside for a bit. Whip the cold heavy cream until stiff peaks form, and at the end, mix in the powdered sugar. Heat the gelatin (without boiling) and slowly pour it into the whipped cream while stirring constantly. Then, in 2-3 batches, fold the cooled cooked cream into the whipped cream. Finally, stir in the raisins. Decoration: Cut the cooled sponge cake into three layers using a sharp knife, and fill it with the cooked cream, making sure to cover the top and sides as well. Whip the cold cream for decoration until stiff peaks form, and towards the end, add the powdered sugar. Spread the whipped cream around the sides of the cake. Optional: then place the remaining cream into a piping bag and decorate the top. Garnish with toasted sliced almonds, a few slices of orange, raspberries, or thin strips of dark chocolate.

[@gamingadmiral9796]

Meat, cheese, boris. Beautiful cold Friday indeed.

[@CrypticaProductions]

Thank you for video man, regular uploads are amazing

[@monicaandreea5087]

Glad to see you back, Boris ❤❤❤

[@Pierce-lz7kv]

Not gonna lie a bear sized chicken would absolutely have me shitting myself!

[@Mr-blrd]

Honestly, thanks for continuing to upload despite the fall off in views

[@SiahYeeChuanShawnAcsbr]

I literally watch your videos when im bored in school. Thanks for keeping me mentaflly sane

[@degariuslozak2169]

First Dragonball Daima episode 2 is released and now Boris QnA Perfect Friday ❤❤❤

[@Fr_Kara]

Ahh yes new content in rest day, perfect video to watch, thank you boris❤

[@yesil_ejderya]

You asked for subscriber recipes, so here is my blin recipe: Ingredients: • 1 chicken device • 1 cup flour • 1 cup cow juice • "A little" water • "Some" lubrication of the sunflower kind • A pinch of salt • Cinnamon • Optionally a bit of honey, I reccomend How to make: 1) Add all the dry ingredients and whisk together. Is important because cinnamon float on water. 2) Add wet ingredients and mix. 3) Put "some" oil in pan on mediun heat, and add blin mix. 4) Just cook the blins, there is no catch. 5) Serve with Babushka's jam and enjoy. This isn't really something that deserves it's own video, so maybe you could make a video saying "Trying subscriber recipes" and add this in? Maybe?

[@puromax7787]

Im happy to see you still uploading, your older videos are basically core memories for me at this point lol.

[@reed3863]

Hi Boris! Hope everything is fine! Stay healthy, stay happy!

[@lucabalestra3550]

First of all, more of a request than a question: will you play the colony simulator "Rimworld"? second of all, a recipe from one of my various cookbooks from western franchises. this one is from a tv show franchise famous in the 60s, and then again semi-famous from the 80s to 2005. You will need: For the sauce: 710 ml of beet juice 118 ml soy sauce (reduced sodium) 36 ml balsamic vinegar 36 ml cornstarch 72 ml light brown sugar for the rest of the recipe: 170 grams (6 ounces) udon noodles 454 grams ground beef 2 large eggs 118 ml beet juice 118 ml flour (all-purpose if you have it) 18 ml smoked paprika 18 ml garlic powder and the sauce all gladly converted into metric utilizing some random conversion calculator i found online which i prob didnt need to use instructions to make: sauce: in a small saucepan, combine the beet juice, soy sauce, vinegar, cornstarch, and brown sugar and stir until the cornstarch has been conpletely dissolved. Set over medium-low heat and stir until the sauce has thickened considerably, several minutes. everything else: 1. cook the udon noodles according to the package directions (or whatever you want to use), then drain and set aside in a medium bowl. bring a medium pot of water to just under a simmer. 2. in a food processor (or blender), combine the beef, eggs, beet juice, flour, smoked paprika, and garlic powder. blend until there's a smooth and even consistency. transfer the mixture to a piping bag (or a bag with a hole at one of the bottom corners) with a round tip roughly the size of the cooked udon noodles. working with about one-quarter of the mixture at a time, gently pipe the meat paste into the simmering water. the strands will be long but will break into shorter pieces as they cook (or later when tossed with the noodles). allow each batch of meat to cook for several minutes, until it as all risen to the top of the pot. using a slotted spoon, gently transfer the cooked meat to the bowl with the noodles. repeat until all the meat has been used. 3. pour about two-thirds of the sauce over the meat and noodles, then gently toss together until everything is evently coated with R E D. transfer to serving dishes, then top with the remaining sauce just before serving i may have paraphrased a little but that is the recipe. if i somehow made it with my zero cooking skill, then trust your honed slavic cooking senses that you can make it.

[@xamtastic]

Damn Boris I miss my Eastern European homeland, here in London it's still like late summer!

[@donovanmercure7609]

Thank you so much for posting some more banger videos Boris Keep them going CHEEKI BREEKI IVDAMKE

[@VERESDavid]

Thank you for this Q&A

[@justinbendorf9882]

Yay Boris

[@tytanium654]

Hey Boris! I love your videos!

[@ZaPirate]

thank you Boris

[@captainslow_037]

Gotta love the functional notifications. Thanks youtube lmao

[@skinwalker69420]

I manually turned on notifications for every single channel I'm subscribed to. I don't think KZbin has EVER, and I mean E V E R sent me a notification for an upload. I started setting ReVanced to default me to my subscriptions so I could see when one of the channels I'm subscribed to uploads instead because of this. Absolute bullshit on KZbin's end.

[@captainslow_037]

@@skinwalker69420 it defaults to sometimes notifications, aka the hollow bell

[@skinwalker69420]

@@captainslow_037 I have them set to always notify

[@Joeschmo776]

Boris seams like the type of guy to beat giant chickens

[@hikermrsblood1]

QnA videos are always interesting, good job Boris, stay cheeki breeki (Preferably without saying the f-word 5 hours a day)

[@WarholaSoup]

thank you