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What Polish foods do foreigners generally not take to?



OP Polonius3 996 | 12,057    
19 May 2017  #61

often overcooked?

Never took a survey, but I personally never experienced any being overcooked. Some added a bit of cornflower to the grated-potato mixture which give them a kind of rubbery bounciness. In general however Poles do not fancy al dente pasta and like it to be tender, but not overcooked.


OP Polonius3 996 | 12,057    
19 May 2017  #62

quite the delicacy in 19th century Poland

To this day czernina is best known in Wielkopolska, and Poznań alone has seversal restruants specialising in duck soup (including: hacjenda.poznan.pl/
The reason for its popularity in Polonia is that the first wave of Polish immirgants to America (starting around 1850) came mainly from hte Prussian occupation zone and brought their culinary habits with them. The Kongresiarze and Galony (Galicjoki) followed, as those from Russian and Austrian-ruled Poladn were popularly referred to.
OP Polonius3 996 | 12,057    
19 May 2017  #63

puts me off a bi

What about kaszanka, Blutwurst, boudin, black pudding, etc. Don't they all contain blood?
DominicB - | 1,822    
19 May 2017  #64

The reason for its popularity in Polonia is that the first wave of Polish immirgants to America (starting around 1850) came mainly from hte Prussian occupation zone

Not a one of which was to be found anywhere near where I grew up, which was populated by people from the Suwalszczyna and Galicja, and who had little or no contact with Poles from the Prussian partition.
OP Polonius3 996 | 12,057    
19 May 2017  #65

Suwalszczyna and Galicja

My grandmother was from the Lublin region (Kongresówka) but because of cultural sharing learnt to cook czernina in America from Wielkapolska-born neighbour ladies.
DominicB - | 1,822    
19 May 2017  #66

@Polonius3

That wasn't the case with my grandparents, or anyone else from my area.
gregy741 3 | 860    
19 May 2017  #67

My grandmother was from the Lublin region

i was born and grow in ;Lublin area..this duck soup i never heard of ,when i was living there.certainly it is not popular in that region.
OP Polonius3 996 | 12,057    
19 May 2017  #68

duck soup

Read up on czernina on wikipedia

czernina
jon357 57 | 11,337    
2 days ago  #69

I had some czernina today in Płock. It was probably the worst czernina I'd had - really acidic as if they'd emptied half a bottle of vinegar in. No dried fruit either, something that good czernina usually has. I've had middling czernina before (some restaurants add ground liver to get away with using less duck's blood) but never as bad as this.

If a visitor had it for the first time at that restaurant, they'd be put off it.
OP Polonius3 996 | 12,057    
2 days ago  #70

never a hit

Have we mentioned salceson, simialr to brawn or American headcheese? It's like galareta (zimne nogi) but contains more meat and offal and less gealtin encasement. At delis it gets machine-sliced so it's more of a cold cut than a classic aspic. Do you regard it as a delicacy or turn-off?
jon357 57 | 11,337    
2 days ago  #71

That exists in one way or another in many places, Po. One of those things that tastes ok providing you don't think too much about what's in it.

Calling it 'head cheese' isn't likely to attract many takers. Brawn will do.
mafketis 16 | 4,022    
2 days ago  #72

alceson, simialr to brawn or American headcheese?

I knew headcheese form the states (along with souse, headcheese made with vinegar, and pickeld pigs feet) so those weren't too unusual.

Does anywhere in Poland make anything like utopenec (pl utopenci) which are pickled bratwurst? Quite tasty when done well but I've never seen anything like it in Poland.... (pyzy from wielkopolska are very similar to Czech knedliky).
OP Polonius3 996 | 12,057    
2 days ago  #73

head cheese

That's how it's generally known in Americanese. And rightly do, because it mostly contains cut-up morsels of cooked head meat: snout, cheeks, jowls, ears, lips and tongue. (The "cheese" part is similar in word-formation custom to apple butter which contains no butter.) Brawn in common US parlance refers only to a man's (maybe some feminists'?) physical robustness, beefiness, etc. Sometimes contrasted as in "all brawn and no brains". Funny thing, today's yuck generation are turned off by many of the foods discussed here but scarf down hot dogs as if they were going out of style with no thought of what goes into them.
OP Polonius3 996 | 12,057    
2 days ago  #74

And rightly do

TYPO -- should read: And rightly so.
Chemikiem 4 | 863    
1 day ago  #75

What about kaszanka, Blutwurst, boudin, black pudding, etc. Don't they all contain blood?

They do, and I wouldn't touch any of them.

it mostly contains cut-up morsels of cooked head meat: snout, cheeks, jowls, ears, lips and tongue.

Vile. I had brawn as a child and it was disgusting. Never heard it referred to as head cheese though.
jon357 57 | 11,337    
1 day ago  #76

"all brawn and no brains"

People say similar things in Britain.

Vile. I had brawn as a child and it was disgusting

Horrible, isn't it. Better to use that part of the pig for pet food.

I was at a buffet here a while ago where there were chicken hearts wrapped in boczek and chicken stomachs. Not very nice at all and offputting to many. No real need to eat that stuff nowadays.
Chemikiem 4 | 863    
1 day ago  #77

chicken hearts wrapped in boczek and chicken stomachs

That sounds horrible :-( Can't imagine why anyone would want to serve those at a buffet, not exactly appetising.

No real need to eat that stuff nowadays.

Harks back to when food was in short supply and people had to make do with what they had. Same as in the UK. I doubt anyone would buy tripe these days unless it was for a pet, but commonly eaten at one time. Still very popular in Poland though. I don't think brawn is too popular in the UK these days either, haven't seen it for years now.
jon357 57 | 11,337    
23 hours ago  #78

Pig's liver too. Lamb's liver is great, as is cow's liver when it's cooked nicely. Chicken liver is a classic (as long as it isn't over cooked and crispy as it often is here) Pig's liver is more a pet food thing, however I've seen it served here a few times.




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