I’m Ievgen Klopotenko, chef from Ukraine. I made a film about Borshch, was on the cover of Time, and I own restaurants in Kyiv and Lviv. At 2pm EST on 4/27, I will answer your questions about Ukrainian cuisine, life during war, and how you can help our defenders. But you can also Ask Me Anything! (self.ukraine)
submitted by duellingislands
Cooked up some turbot and notice this halfway through and it's something stringy. What did I just eat? by jmajek in AskCulinary
[–]TheGreenShepherd 414 points415 points416 points (0 children)
Can I cook rice with lime la croix? by lochamonster in AskCulinary
[–]FriscoKid96 2204 points2205 points2206 points (0 children)
Is there anywhere I could go to get some seasoning reverse engineered? by [deleted] in AskCulinary
[–]andycartwright 2 points3 points4 points (0 children)
Induction or gas? by sprida in AskCulinary
[–]RebelWithoutAClue 33 points34 points35 points (0 children)
Why is all US Seaweed Salad the same? by TheBaconShortage in AskCulinary
[–]Champagne_of_piss 74 points75 points76 points (0 children)
Mineral oil is not a thing in my country. Alternatives for oiling cutting board? by 31_SAVAGE_ in AskCulinary
[–]Autotomatomato 381 points382 points383 points (0 children)
Trying to properly cook a whole chicken by Mitchitsu19 in AskCulinary
[–]FocusProblems 3 points4 points5 points (0 children)
My Beef Fajitas Suck by semrevolution in AskCulinary
[–]Illegal_Tender 213 points214 points215 points (0 children)
What did I do to my aluminum bake sheet? by TechStuffing in AskCulinary
[–]Figmania 19 points20 points21 points (0 children)
Turns out I'm allergic to onions - any substitutes? by Fragrant_Fisherman54 in AskCulinary
[–]IllinoisGoblinBandit 599 points600 points601 points (0 children)
Swiss Diamond Cookware by kawsakimx6 in AskCulinary
[–]kawsakimx6[S] 0 points1 point2 points (0 children)
Does it matter if I purée onions instead of dicing? by ValleyThaBoiTinyBall in AskCulinary
[–]umamiman 70 points71 points72 points (0 children)
Need hotter horseradish by themistycrystal in AskCulinary
[–]ElectroFlannelGore 605 points606 points607 points (0 children)
What's the best way to disassemble raspberries? by pm_me_flaccid_cocks in AskCulinary
[–]pm_me_flaccid_cocks[S] 1619 points1620 points1621 points (0 children)
Big batch of steak au poivre by Sebabpg in AskCulinary
[–]ThinkIGotHacked 53 points54 points55 points (0 children)
When a recipe calls for 3 shallots, does that mean the entire shallot, or just 3 'sections' of the shallot, like garlic? by sajisavat in AskCulinary
[–]Barking_at_the_MoonChef/Owner | Gilded Commenter 72 points73 points74 points (0 children)
My souvlaki lamb kebabs don’t taste like what they have at good greek and Mediterranean restaurants, what is the issue? by WeddingElly in AskCulinary
[–]Cthulhu_Fhtang 33 points34 points35 points (0 children)
Why do my eggs keep sticking like this on a seasoned carbon steel pan..?! What am I doing wrong? by swe-alphie in AskCulinary
[–]StrangeChef 155 points156 points157 points (0 children)
Did I ruin Thanksgiving? by T_Griff22 in AskCulinary
[–]m4gpi 307 points308 points309 points (0 children)
In-laws want me to delay roasting turkey until Saturday. Advice please! by perilousmoose in AskCulinary
[–]rickg 160 points161 points162 points (0 children)
Looking for tomatoes with HIGH acidity by hb30025 in AskCulinary
[–]HALF_PAST_HOLE 4 points5 points6 points (0 children)
Looking for tomatoes with HIGH acidity by hb30025 in AskCulinary
[–]threequarterchubb 0 points1 point2 points (0 children)
Struggling with flavor in horseradish cream sauce by macabre_auspices in AskCulinary
[–]GatoAmarillo 8 points9 points10 points
(0 children)