If you rinse the tinned leaves you can reduce the saltiness from the brine. I usually do that, half-cook the filling (the rice, especially.), then fill the leaves and simmer in a covered dish until most of the broth is gone. That way the dolmas don't dry out. Eat 'em hot, and they're right tasty!
Nice job man. Thats actually relative common meal in Balkan countries. Although, you can add a bit of minced pork in it, to get some fats to release while cooking, and put couple of pieces of bacon over those. Instead of cooking them in water, you can make ground paprika sauce ( 1 tablespoon flour, a bit of oil, 1 1/2 teaspoon ground paprika, mix in pan on low heat until it starts bubbling) and pour over them along with water. Serve with sour cream too, that is one of most important steps :D
Little tip for rice, our family recipe is: 2 cups of water for every cup of rice And add a pinch of salt if you want it to be sticky. Then bring the water to a high boil, then after that bring the fire to low fire and put a lid on top of it for exactly 30 mins Don't touch the lid until the 30 mins is up, the water usually boils over if you bring the water to too high of a boil Hope you use it :3
I listened to this tutorial and I've been preparing these things for days. He said to repeat the steps forever so I'm now in this neverending hell... Please send help.
i find that when making stuffed grape leaves instead of putting them in the oven put them in a pot with onions at the bottom and then put a lid over it this will prevent them from getting dry
skykid Yeah the launch was completely awful. But the developers have really put in a lot of love into the game, with fair mechanics and often updates, it's surprisingly turned into a really good game.
So I recently reinstalled and decided to create a slightly novel character combo (2handed nightblade) and after finishing the starting area I feel like the character building part is fun and interesting, but I was completely unmotivated to do the quests and grind the xp. I suspect a lot of it is just having limited skills and a long history samey quest grinding in WoW. It makes me wish I could just jump to high level and try that out.
Here's how to improve. Greek yogurt dip. Also when baking cover with tin foil to keep moisture in and to keep them from drying out. Also when baking put something heavy on top (tbh I forgot the purpose of this but I know it's important).
An easy fix for the dryness would be to place a layer of plastic wrap over the top, followed by a layer of aluminum foil. Just make sure the edges are crimped down, with the foil completely covering the plastic. It would seal in the moisture and pseudo-steam it rather than baking it.
so I've noticed in overwatch on the map Hollywood in the attackers spawn their is a menu option in the back called peanut butter nachos. might be an idea for something to cook next.
Oh my god!!!!!! Ahahahahahahahahhaahhahahahahahahahahahahhahahaahhahahahahahahah. My mediterranean heart can't take it. Good effort I'll give you some tips. When making sarma/dolma/dolmades I'd do it like this: For the filling: If you only want rice. Then wash and soak your rice for 20-30 mins. Brown the onions, add the washed and drained rice. To this add salt, black pepper, chilli flakes, mint, a bit of tomato paste, a bit of pepper paste (if you can find it). You need to cook this mixture, constantly stirring it for a few minutes Vines leaves should've been washed and soaked at this point to remove excess salt etc. Take one , unfold it and place it on a plate or counter with the vines facing you (inner part). Press the bottom stem if it's too thick with thumb to squish it (don't want that part whilst eating- alternatively remove it if it's too long or trim it down). Now take the cooled filling and spoon no more than a teaspoon. Yours would've sufficed for 4-5. Take a pot and lay a few of the un made vine leaves on the bottom to form a layer in order to protect the bottom portion of the sarma Layer the sarma in a tight uniform fashion and cover the pot. Add some automatics like dried artichoke leaves to the top, lemon etc (optional). Grab some tomato paste and thin it with water. Add this to the leaves. Place a ceramic plate upside down on top to cover the welcome leaves. Fill it with water and cook it low on the stove Vine leaves are never to be made in an oven and you need sufficient level of liquid. You can make actual Dolma / Dolmades in an oven (stuffed vegetables) I've just found your channel but these recipes are great to watch
here's a more unique one, but maybe a little difficult. In onimusha 2 one of the gifts you can give is 'dumpling cakes'. But I don't think they were sweet
Tom Williams Productions you can, i also suggest boiling them in a BIG pot instead, it keeps them from drying out like in the video, my family does this yearly around thanksgiving
For the things that might get dried out or burnt on top, couldn't you cover the pan with some foil? Then just remove the foil toward the end to get any desired browning.
In the US, finding Lamb and Venison mince isn't very easy. Pork, Beef, Poultry: these things abound. Once in a while I see Veal mince...which is a kind of beef...
see by that recipe i would have just made a cabbage roll with the leaves instead of cabbage and then put the rice and meat inside. Same look, but honestly if i had cabbage id just use that instead of a leaf.
The whole "Now wash your hands" bit, is there a story behind it? I feel like there's a story behind it. Also, it would probably be nice to add some pine nuts to the mixture. Slightly toasted pine nuts, maybe?
well, this is a totally legitim food, but great job :D also, sometimes you could try basically the same but with cabbage leaves. oh and some salty sour cream on top.
If you rinse the tinned leaves you can reduce the saltiness from the brine. I usually do that, half-cook the filling (the rice, especially.), then fill the leaves and simmer in a covered dish until most of the broth is gone. That way the dolmas don't dry out.
Eat 'em hot, and they're right tasty!
Does your region have grapes growing in it? I find that fresh grape leaves are amazing to cook with.
Did you know that the recipe is originaly from Turkey and is served in Turkey and Romania
Usually cooked in a pot though.
Mr. B and isreal
Sry i forgot. Pls forgive me
Mr. B, it's alright, I'll forgive you. This time.
+Mr. B And literally the entire Middle East
Am I the only one slightly disappointed there was no 'Oooh, steamy' at 2:50?
I don´t know why, but i just love these videos. One of the rare cases i immediately smile, when a new one is out.
PLEASE KEEP DOING THESE!!!! :D
Nice job man. Thats actually relative common meal in Balkan countries. Although, you can add a bit of minced pork in it, to get some fats to release while cooking, and put couple of pieces of bacon over those. Instead of cooking them in water, you can make ground paprika sauce ( 1 tablespoon flour, a bit of oil, 1 1/2 teaspoon ground paprika, mix in pan on low heat until it starts bubbling) and pour over them along with water. Serve with sour cream too, that is one of most important steps :D
Make the Potage le Magnifique please!
Noh Mercy Would recommend leaving out the poison. Or not Hail Sithis.
With how many people constantly request this, I would advise that you add an entire barrel of Jarrin Root if you were to try this at home.
Little tip for rice, our family recipe is:
2 cups of water for every cup of rice
And add a pinch of salt if you want it to be sticky.
Then bring the water to a high boil, then after that bring the fire to low fire and put a lid on top of it for exactly 30 mins
Don't touch the lid until the 30 mins is up, the water usually boils over if you bring the water to too high of a boil
Hope you use it :3
I listened to this tutorial and I've been preparing these things for days. He said to repeat the steps forever so I'm now in this neverending hell... Please send help.
Eat them with yogurt on top, its delicious. Its how we eat them in the Balkans.
Ivo Sotirov sour cream*
Ichim Cosmin Sour milk*
Instructions unclear. Still folding Wine Leaves
i find that when making stuffed grape leaves instead of putting them in the oven put them in a pot with onions at the bottom and then put a lid over it this will prevent them from getting dry
btw I'm from egypt ours are a little different than the ones in greece you eat them hot and it tastes way better
Thank you for continuing to piss off raving Skyrim fans. :)
ESO Is actually a pretty good game now.
It is? I tried it 2 years ago and was bored out of my skull
skykid Yeah the launch was completely awful. But the developers have really put in a lot of love into the game, with fair mechanics and often updates, it's surprisingly turned into a really good game.
If you don't like action MMOs, no. For me it is one of the best games ever. But I like MMOs and Elder Scrolls so it is a match made in heaven...
So I recently reinstalled and decided to create a slightly novel character combo (2handed nightblade) and after finishing the starting area I feel like the character building part is fun and interesting, but I was completely unmotivated to do the quests and grind the xp. I suspect a lot of it is just having limited skills and a long history samey quest grinding in WoW. It makes me wish I could just jump to high level and try that out.
if you don't like this with grape leaves, try it with cabbage, but remember to spill on top some souce when cooking.
Here in Brazil we have a recipe that is almost the same or maybe the same, it's called "Charuto de Couve" same ingredients, i think...
So basically they're gołąbki with vine leaves instead of cabbage
This video series has quickly become one of my favorite things to watch
So outsidexbox makes the drinks and dessert and euro gamer makes the course, who makes the appetizers?
Korben Ponsford Can you imagine Nathan, Dave and Rob trying to cook something together though 🙈
Here's how to improve. Greek yogurt dip. Also when baking cover with tin foil to keep moisture in and to keep them from drying out. Also when baking put something heavy on top (tbh I forgot the purpose of this but I know it's important).
you should challenge Gordon Ramsey to a cook off.
my grandma makes stuffed grape leaves all the time and they are the best
This is basically a very slight variation of a Greek dish.
You should get the other eurogamer guys involved in this more, like the baker family meal episode! i'd love to see them all trying these dishes out
You can replace vine leafs with cabbage. :D
Potage le magnifique my guy! From the Dark Brotherhood quest line
keep doing this series i love it so much.
ty for doing this
Probably should have covered the tray over with tin foil to trap the condensation in keeping the leaves moist
What about the mead?
An easy fix for the dryness would be to place a layer of plastic wrap over the top, followed by a layer of aluminum foil. Just make sure the edges are crimped down, with the foil completely covering the plastic. It would seal in the moisture and pseudo-steam it rather than baking it.
There is a loose noodle at 2:19 :D
Never stop this series
You should probably make lava cookies from Pokémon!!!
That's basically a Georgian dish called dolma. I love it. So delicious. Good with sour cream of matzoon.
I ate these in Cyprus when I used to live out there
Do I dream or did Johnny get a new kive and imroved his knive skills? Looked much better this time around. Well done sir!
so I've noticed in overwatch on the map Hollywood in the attackers spawn their is a menu option in the back called peanut butter nachos. might be an idea for something to cook next.
Usually you should blanche the vine leaves and leave them to chill so the brine they were sitting in isn't too overpowering :)
hey Johnny you should've squeeze the lemon with a fork to have more of its water
here in Brazil we call it "charutinho"
I had the game for a year and ive never heard of this
Oh my god!!!!!! Ahahahahahahahahhaahhahahahahahahahahahahhahahaahhahahahahahahah. My mediterranean heart can't take it.
Good effort
I'll give you some tips. When making sarma/dolma/dolmades I'd do it like this:
For the filling:
If you only want rice. Then wash and soak your rice for 20-30 mins. Brown the onions, add the washed and drained rice. To this add salt, black pepper, chilli flakes, mint, a bit of tomato paste, a bit of pepper paste (if you can find it). You need to cook this mixture, constantly stirring it for a few minutes
Vines leaves should've been washed and soaked at this point to remove excess salt etc. Take one , unfold it and place it on a plate or counter with the vines facing you (inner part). Press the bottom stem if it's too thick with thumb to squish it (don't want that part whilst eating- alternatively remove it if it's too long or trim it down).
Now take the cooled filling and spoon no more than a teaspoon. Yours would've sufficed for 4-5.
Take a pot and lay a few of the un made vine leaves on the bottom to form a layer in order to protect the bottom portion of the sarma
Layer the sarma in a tight uniform fashion and cover the pot. Add some automatics like dried artichoke leaves to the top, lemon etc (optional). Grab some tomato paste and thin it with water. Add this to the leaves.
Place a ceramic plate upside down on top to cover the welcome leaves. Fill it with water and cook it low on the stove
Vine leaves are never to be made in an oven and you need sufficient level of liquid. You can make actual Dolma / Dolmades in an oven (stuffed vegetables)
I've just found your channel but these recipes are great to watch
They actually seem like a good lunch. Maybe I'll make them and take a couple to work every day for a few weeks...
here's a more unique one, but maybe a little difficult. In onimusha 2 one of the gifts you can give is 'dumpling cakes'. But I don't think they were sweet
IIRC Tails from the Sonic the Hedgehog games really likes mint ice cream. Seems like a fun challenge.
I'm not a huge fan of lamb or venison wpuld it massively change things to substitute the meat for beef?
Tom Williams Productions try it. nothing ventured nothing gained.
Tom Williams Productions you can, i also suggest boiling them in a BIG pot instead, it keeps them from drying out like in the video, my family does this yearly around thanksgiving
Tom Williams Productions you can try mutton
mutton is from a sheep idiot
honestly... you could probably make this dish with tuna and have it taste delicious. :p
For the things that might get dried out or burnt on top, couldn't you cover the pan with some foil? Then just remove the foil toward the end to get any desired browning.
hey man I love these videos I totally want to see more 10/10 would watch everyone because they make me want to cook. good job man good job
Title is missing "definitely" between online and venison
In the US, finding Lamb and Venison mince isn't very easy. Pork, Beef, Poultry: these things abound. Once in a while I see Veal mince...which is a kind of beef...
do the meal the dragonborn makes for the emperor during the dark brotherhood questline
You should make sauteed minotaur tongue or roasted salamander from Dragon's Crown.
He didn't take his watch off
I'm pretty sure he has on the same watch as I have 😊 I love Movement Watches.
Next you should make Cook-Cook's Fiend Stew from New Vegas.
Just a tip: don't cut the root off the onion right away, so the juices don't leak as much and you don't tear up as much.
Nice rolling technique Johnny.
see by that recipe i would have just made a cabbage roll with the leaves instead of cabbage and then put the rice and meat inside. Same look, but honestly if i had cabbage id just use that instead of a leaf.
The whole "Now wash your hands" bit, is there a story behind it? I feel like there's a story behind it.
Also, it would probably be nice to add some pine nuts to the mixture. Slightly toasted pine nuts, maybe?
Johnny you should get Gordon Ramsay to rate your recipes on Twitter
Excellent idea!
I got excited I thought you were wearing a TØP watch
Thanks, human!
great video, but pls get a studio light
tomato slices on top to prevent drying ;) that is how we do it here
they seem kind of like a leafy spring roll.
Zaren k pretend the leaf is seaweed
Those Wood Elf love them meat and natural food.
this actually a mediterranean dish popu;ar in my country Syria and that is not how you make it XD
search for Yabrak (Stuffed Grape Leaves)
Make more of these
Not a food recipe but how about expanding your show and adding making drinks and cocktails from games? Big fan of this show.
Great series! Please, make the lie, I mean the Cake from Portal (without deadly garnishes please)
Kickstarter to get Johnny some less janky cookware.
Could you make Orzorga's Tripe Trifle Pocket?
you should make the Moa burger from Halo Reach, that shouldn't be too difficult
Well, replacing Moa meat with Ostrich is a minor variation, but probably about the same. Moas are extinct on Earth.
Reminds me of stuffed peppers I'll have to try these
Show us how to make Grandma's Soup from Windwaker!
Diggin the haircut man.
Make the Venison Stew.
where is the tomatoes?
Help, I can't find the NPC to turn in this cleaning the kitchen quest to, I'm Aldmeri Dominion, if that helps?
Make Lobster Thermidor from The Sims
isnt the mince raw since you didnt fry it before putting everything in the oven?
Hi eurogamer! I love the series, I have a suggestion for a new video. How about costume quests pizza sundae?
Elysweyr fondue next?
the leaves give me a bit of an idea, Lembas bread
if you had a steamer? could you cook the leaves in that instead?
Dang it! Now I have to call my cousin and get some venison. That looks delicious.
Soooooo, basically you made Greek Dolmades (stuffed vine leaves)!
well, this is a totally legitim food, but great job :D also, sometimes you could try basically the same but with cabbage leaves. oh and some salty sour cream on top.
It's just land sushi but with extra steps
aww was hoping for the potage..
Do the Cinnamon Butterscotch Pie from Undertale
the stuffing would be better with some sauce.
Wait you can eat vine leaves?!
Why make a sweet roll when you could make a potage au magnifique? There's even a recipe in the Uncommon Taste book.
dolmades are wayyy better hot, Johnny!
make the drink specials from the bee and the bard from skyrim.
God I need to make these. I love stuffed vine leaves.
take off your watch when mixing
Can i eat it right during combat?
in Romania it's called sarmale
can you make "Potage le Magnifique" from Skyrim (from the book )
I want Horker and Ash Yam Stew.
Ha, it's actually a dolma recipe! Love it.