|
|
Post by Bonobo on Oct 18, 2015 22:20:29 GMT 1
|
|
|
|
Post by pjotr on Oct 18, 2015 23:23:21 GMT 1
Looks very delicious Bo. I love French and Belgian (Walloon and Flemish) cuisine (the latter is close to the French one, but has it's own quality and taste too). Like Poland we have a lot of influences in our national cuisine. Poland indeed in it's past had it's Yiddish (Ashkenazi kitchen, Kosher cuisine), German, Bohemian (Czech), Dutch (Mennonite settlers), Italian (Renaissance architects and painters and probably some Italian food influences too), Russian, Lithuanian, Swedish (the Waza kings and Swedish invasion), Tartar, Turkish, Georgian, Armenian, Vietnamese, Chinese, American and other influences.
|
|
|
|
Post by jeanne on Oct 18, 2015 23:46:36 GMT 1
That does look delicious...kind of like a close relative of chili.
|
|
|
|
Post by Bonobo on Oct 19, 2015 21:58:01 GMT 1
Looks very delicious Bo. I love French and Belgian (Walloon and Flemish) cuisine (the latter is close to the French one, but has it's own quality and taste too). Like Poland we have a lot of influences in our national cuisine. Poland indeed in it's past had it's Yiddish (Ashkenazi kitchen, Kosher cuisine), German, Bohemian (Czech), Dutch (Mennonite settlers), Italian (Renaissance architects and painters and probably some Italian food influences too), Russian, Lithuanian, Swedish (the Waza kings and Swedish invasion), Tartar, Turkish, Georgian, Armenian, Vietnamese, Chinese, American and other influences. Yes, we have been invaded, sort of. Nothing new.  That does look delicious...kind of like a close relative of chili. You mean those thick peppers? Actually, they aren `t hot, the only spiciness in the dish comes from black pepper. Russian pierogis - stuffed with potato-cottage cheese mixture, sprinkled with fried onion or bacon chunks. www.zajadam.pl/dobre-przepisy/pierogi-ruskie   |
|
|
|
Post by jeanne on Oct 19, 2015 22:25:05 GMT 1
|
|
|
|
Post by Bonobo on Oct 19, 2015 23:20:26 GMT 1
Chili with one"l" ? Why? Is there any chilli in it??? |
|
|
|
Post by jeanne on Oct 20, 2015 1:09:35 GMT 1
Chili with one"l" ? Why? Is there any chilli in it??? Sorry, "chili" is actually a shortened term for "chili con carne" ("chilis with meat" but it usually also has beans), a Spanish dish. It does get its name from the chili (or chilli, both spellings are correct) peppers in it that give it a spicy "kick." I figured a food connoisseur like you would know all about it, especially since you lived in the US for a bit. |
|
|
|
Post by Bonobo on Oct 20, 2015 18:17:52 GMT 1
Chili with one"l" ? Why? Is there any chilli in it??? Sorry, "chili" is actually a shortened term for "chili con carne" ("chilis with meat" but it usually also has beans), a Spanish dish. It does get its name from the chili (or chilli, both spellings are correct) peppers in it that give it a spicy "kick." I figured a food connoisseur like you would know all about it, especially since you lived in the US for a bit. I heard this phrase chili con carne but couldn`t remember what it means exactly. In US I was a vegeterian and I only ate bananas, avocado and nuts. |
|
|
|
Post by jeanne on Oct 20, 2015 18:57:20 GMT 1
I heard this phrase chili con carne but couldn`t remember what it means exactly. In US I was a vegeterian and I only ate bananas, avocado and nuts. I think the phrase has probably morphed from "chili con carne" to just "chili" because there are a lot of vegetarian recipes for chili. I'm sure in the US you could have found vegetarian chili without the meat...and gotten your protein from the beans in it! |
|
|
|
Post by Bonobo on Oct 20, 2015 19:11:29 GMT 1
I heard this phrase chili con carne but couldn`t remember what it means exactly. In US I was a vegeterian and I only ate bananas, avocado and nuts. I think the phrase has probably morphed from "chili con carne" to just "chili" because there are a lot of vegetarian recipes for chili. I'm sure in the US you could have found vegetarian chili without the meat...and gotten your protein from the beans in it! Fruit and veg were my priority. It was in US where I tried stuff which I have never come across later in my life. E.g., sugar cane is unavailable in Poland. Only cane sugar is, but that`s not the same. |
|
|
|
Post by Bonobo on Oct 20, 2015 20:48:35 GMT 1
|
|
|
|
Post by Bonobo on Oct 22, 2015 21:44:24 GMT 1
|
|
|
|
Post by Bonobo on Oct 31, 2015 23:41:05 GMT 1
Herring ala Japanese: with onion and egg in thick layer of mayonnaise I just read about the origin of the dish. 1905, Poland occupied by partition powers, one of them, Russia, fights with Japan and loses. Poles name a popular herring dish Japanese. Ukrainian borsch: vegetable soup, with potatoes, beans, egg but most of all, beetroot. I don`t fancy it because it isn`t sour enough. I prefer Polish borsch made with fermented beetroot juice.     |
|
|
|
Post by Bonobo on Nov 8, 2015 0:16:43 GMT 1
|
|
|
|
Post by Bonobo on Nov 9, 2015 22:46:03 GMT 1
|
|
|
|
Post by jeanne on Nov 9, 2015 22:56:57 GMT 1
Vienna cheesecake.  If you are serving this cheesecake, I'll join you!! Cheesecake is a weakness of mine, and this one looks particularly yummy! |
|
|
|
Post by jeanne on Nov 9, 2015 22:58:49 GMT 1
Tatar raw steak with: raw minced beef, yolk, chopped onion and pickles, spices. Optional: pickled mushrooms, sardines,  So...not only is the ground beef raw, but the eggs are also raw?? No thanks, I don't think I'll be having this for dinner any time soon!! |
|
|
|
Post by Bonobo on Nov 9, 2015 23:35:22 GMT 1
So...not only is the ground beef raw, but the eggs are also raw?? No thanks, I don't think I'll be having this for dinner any time soon!! Oh, come on, why so fussy? The ingredients have been washed thoroughly, no need to fear....    |
|
|
|
Post by jeanne on Nov 9, 2015 23:51:50 GMT 1
Oh, come on, why so fussy? The ingredients have been washed thoroughly, no need to fear.... Well, with the egg, it's a texture thing...I just don't want that gelatinous, slippery feeling going down my throat! Yuk! With the meat, it's more about preference...I prefer to smell the delicious smell of cooked beef. When I was a teenager, I worked in the meat room of a supermarket and handled ground beef all the time when packaging it and wrapping it...in the raw state it just does not appeal to me!(other than being fun to squish with your hands!) |
|
|
|
Post by Bonobo on Dec 23, 2015 14:18:36 GMT 1
Oh, come on, why so fussy? The ingredients have been washed thoroughly, no need to fear.... Well, with the egg, it's a texture thing...I just don't want that gelatinous, slippery feeling going down my throat! Yuk! It is no longer slippery or gelatinous which I don`t like, either. After all the mixing of ingredients, it is smoothly spread all over the whole dish. Carp ala Greek    Carp ala Jewish has a few variants      |
|
|
|
Post by jeanne on Dec 23, 2015 14:56:26 GMT 1
It is no longer slippery or gelatinous which I don`t like, either. After all the mixing of ingredients, it is smoothly spread all over the whole dish. Euwwww....making the whole dish slippery and gelatinous! |
|
|
|
Post by Bonobo on Jan 5, 2016 21:47:34 GMT 1
Not a dish but still a foreign name. Russian mustard is one of the hottest available:   |
|
tomek
Nursery kid
Posts: 256 
|
Post by tomek on Jan 18, 2016 10:40:13 GMT 1
Dont forget kołduny litewskie, old meal for Poland. This tradition in my family but we not from Litvuania!
|
|
|
|
Post by Bonobo on Jan 19, 2016 0:47:13 GMT 1
Dont forget kołduny litewskie, old meal for Poland. This tradition in my family but we not from Litvuania! Thanks, it didn`t come to my mind, the last time I heard of the dish was years ago. I thought it is typical for northern Poland, not southern where you live. So, Lithuanian ravioli (kołduny litewskie) are pierogis stuffed with minced mutton and beef and boiled in broth.     Ingredients: Dough: 40 dkg sifted wheat flour 1 egg ¾ glass of water salt Filling: 45 dkg lean beef, lamb or the mixture of both 25 dkg suet or beef marrow 1 medium onion 2 spoons of oil Preparation: Wash the meat, dry and chop up small. Put it away in a cold place. Mince the suet. Peel and finely dice the onion or mince it. Fry it in oil. Add a few spoons of broth and bring it to the boil. Mix the ingredients well. Add some salt, pepper, marjoram and ground pimento to taste. Mix flour, egg and some water to combine. Knead the dough. Put it on a paste-board and roll out. Cut into circles with a drinking glass. Place about a teaspoon of the filling to one side of the pastry circle, fold over and stick together. Boil the kalduny in broth until they float. Drain. Serve them with clear borsch or as a separate dish with melted pork fat. salt and pepper to taste ¼ teaspoon of ground pimento llp.est.org.pl/product_show.php?id_project=2008-1-PL1-COM07-01094-1&id_product=1. |
|
tomek
Nursery kid
Posts: 256
|
Post by tomek on Jan 19, 2016 13:32:01 GMT 1
My grannma use pig meat for beef. She making so many kołduny so evrybody have problem with eat all on plate. But always she gives more and more on table.
|
|
|
|
Post by Bonobo on Jan 22, 2016 21:24:13 GMT 1
My grannma use pig meat for beef. She making so many kołduny so evrybody have problem with eat all on plate. But always she gives more and more on table. True kołduny should have beef or mutton stuffing. But ok, as there is no widespread tradition in Poland to eat these meats (in result, availability and prices are a major obstacle), your grandma may be forgiven, |
|
|
|
Post by Bonobo on Feb 20, 2016 20:56:28 GMT 1
Gulasz angielski - English stew - is canned luncheon meat. Quite popular, especially with male tourists in the mountains.  |
|
|
|
Post by Bonobo on Feb 8, 2017 20:55:43 GMT 1
Włoszczyzna means Italian stuff. It is a bunch of assorted veg which are used to boil soups, especially broths. History goes back to times when Queen Bona of Italian origin ruled in Krakow in early 16 cent.   |
|
|
|
Post by Bonobo on Feb 8, 2017 21:14:23 GMT 1
Potato pancakes ala Hungarian - with meat chunks, spicy gravy and some sour cream, sometimes pepperoni.   |
|
.JPG)
