Can anybody suggest anything?
Im not looking for anything fancy, but down to earth hearty polish cuisine.
Im not looking for anything fancy, but down to earth hearty polish cuisine.
Polish cookbook - down to earth hearty Polish cuisine
There are a lot of recipes here on the forums if you look around *licks chops*
You can find more than enough hearty simple repeatable dishes just here.
https://polishforums.com/food/non-poles-think-eating-following-foods-51037/
for more exotic goodies and specialties. There is a pirogi recipe posted here in food about a month ago, too : )
You can find more than enough hearty simple repeatable dishes just here.
https://polishforums.com/food/non-poles-think-eating-following-foods-51037/
for more exotic goodies and specialties. There is a pirogi recipe posted here in food about a month ago, too : )
Ill make sure to print it all out. Itll make a fine Xmess gift. :D
Damn, why didnt i think of that? ;)
I meant if anybody owns one and can recommend it...
Damn, why didnt i think of that? ;)
I meant if anybody owns one and can recommend it...
I have one in Dutch, but I have the feeling it won't help you a lot :)
but down to earth hearty polish cuisine.
Here are some typical Polish foods:in new, oriental serving style:
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some typical Polish foods:in new, oriental serving style
God may well forgive those who came up wtih those abominations..... but I never will!
The last one looks quite nice...
What is most interesting, pickled cucumbers like in Poland are difficult to buy in Western Europe. I found a replacement and sometimes when I'm on vacation I buy pickled large green olives, just like today.
cucumbers
Gherkins? As in kiszone? The Polish shops that are in most U.K. towns usually have them.
pickled cucumbers like in Poland are difficult to buy in Western Europe
Do you mean in Germany? Germans have a sour taste.
Do you mean in Germany
In Germany you can buy them, for example: Lauziter Sauergurken, which, however, are only regionally known in former Slavic areas.
Przelotnyptak1 - | 372
24 Jun 2024 #12
AKA area is known as BB's neighborhood:::)))BB 98% Polish::))
Polish cuisine before WW2 was different than today. It relied mostly on local products instead of foreign ones and took bigger advantage of wild nature.
niepodlegla.gov.pl/o-niepodleglej/kuchnia-ii-rp-dwudziestolecie-na-talerzach/
According to statistics, the average resident of Poland in 1929 ate over 18 kg of meat per year, and today it is an average of about 60 kg. The proportions of this consumption were also different. First of all, more beef, veal and lamb were eaten . Pork, for years considered an inferior and less tasty type of meat, appeared on the tables less often. In addition to the poultry species known to us, exquisite capons and poulards (castrated and specially fattened chickens whose meat had a unique, delicate taste) were also prepared, as well as pigeons, guinea fowl and even peacocks. Rabbits, hares, game and wild birds were also eaten more often - ducks, geese, pheasants and partridges, as well as black grouse, wood grouse and... waxwings.
niepodlegla.gov.pl/o-niepodleglej/kuchnia-ii-rp-dwudziestolecie-na-talerzach/
According to statistics, the average resident of Poland in 1929 ate over 18 kg of meat per year, and today it is an average of about 60 kg. The proportions of this consumption were also different. First of all, more beef, veal and lamb were eaten . Pork, for years considered an inferior and less tasty type of meat, appeared on the tables less often. In addition to the poultry species known to us, exquisite capons and poulards (castrated and specially fattened chickens whose meat had a unique, delicate taste) were also prepared, as well as pigeons, guinea fowl and even peacocks. Rabbits, hares, game and wild birds were also eaten more often - ducks, geese, pheasants and partridges, as well as black grouse, wood grouse and... waxwings.
It relied mostly on local products instead of foreign ones
Amasing info on frog consumption in pre war Poland:
In the interwar period, people also ate a lot of fish, including the then famous "postal herring" , so called because of the way it reached Poland from Holland, and crayfish, which are rare on our tables today, but were once quite common, served not only in elegant establishments, but also in peasant cottages. The menu also included... frogs, which - as Maria Ochorowicz-Monatowa wrote in her impressive Universal Cookbook - "are tastiest at the end of summer. You can get them at markets already prepared, i.e. skinned". In addition, pre-war recipes include not only commonly used chicken eggs, but also duck, goose, guinea fowl eggs , and also eggs of wild birds - lapwings, seagulls or pheasants - taken from nests in spring.
Polish cookbook - down to earth hearty Polish cuisine
Hearty - likely to give you that spare tire, heart attack, or both...
To accelerate the process, the man needs a MiL who loves cooking and saying "How about another serving? I will be soooo happy..."
Hearty - likely to give you that spare tire, heart attack, or both...
To accelerate the process, the man needs a MiL who loves cooking and saying "How about another serving? I will be soooo happy..."
pre war Polish cuisine
Let us add that Jerusalem artichoke, scorzonera, cardoons, salsify or kale - considered today as an original addition - are not at all a recent discovery, but were already among the commonly used vegetables before the war. Asparagus, artichokes and capers were also known, and were a very popular ingredient in pre-war cuisine, used, for example, in the sauce for Königsberg steaks.
Many recipes also used olives, parmesan, pistachios or chestnuts , associated with southern Europe , from which soups, purées and desserts were prepared. Of course, groats were in common use - in addition to millet, barley and buckwheat, oat and corn groats were also occasionally eaten, as well as tapioca and sago - made from sago palm starch. Lentils were also very popular, and were used to make soups or pates.
Nothing like good, old-fashioned stick-to-your-ribs, Polish peasant fare
to satisfy any appetite!
I speak from experience.
to satisfy any appetite!
I speak from experience.
Jerusalem artichoke, scorzonera, cardoons, salsify or kale
All very British too. Of course the climate is similar and different; we both have those, you have things like pumpkins and gherkins and we have more green veg.
Plus taste/tradition. You have Hamburg Parsley (pietruszka, the root) but almost no parsnips, we have parsnips but almost no Hamburg Parsley.
Cardoons are rare now and could do with a revival.
Salsify and scorzonera are fiddly and not as good as carrots.