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What do non-Poles think about eating the following Polish foods?


OP pawian 156 | 8,515
15 May 2019  #631
Remember communist times? That was the most desired dinner dish for Poles then, due to shortages of meat.

Kotlet schabowy



johnny reb 16 | 3,125
15 May 2019  #632
due to shortages of meat.

Wait, isn't Kotlet schabowy meat ?
I can buy them at my local Polish store here in the U.S. (either chicken or pork) for 'about' 20 zloty per kg.
Quick and easy, just toss them in a fry pan with some butter and brown them.
kaprys 2 | 1,670
15 May 2019  #633
@pawian
I've never liked them. They're too chewy for me.
If I have anything fried in bread crumbs it's chicken breast.

@johnny reb
Are they sold in bread crumbs?
OP pawian 156 | 8,515
15 May 2019  #634
Wait, isn't Kotlet schabowy meat ?

Yes, it is but when you couldn`t buy schab (joint) in the butcher`s, you could always order the dish at a restaurant or come across it at a solemn reception (e.,g First Holy Communion), especially when the hosts had some connections in the countryside.

(either chicken or pork)

Sorry, chicken fillet is no longer schabowy. :)

Quick and easy, just toss them in a fry pan with some butter and brown them

Not so quick and easy, don`t forget about flour, egg and bread crumbs. How else are you going to make it crunchy? Kotlet schabowy isn`t itself if you cook it differently.

Or, you buy ready-made stuff. But I wouldn `t trust it if I were you. :):)

I've never liked them. They're too chewy for me.

It means somebody wasn`t able to cook it well for you. I ate kotlets so soft and delicate that they melted on my tongue. :)
johnny reb 16 | 3,125
15 May 2019  #635
Are they sold in bread crumbs?

Yes
Ready to go straight into the pan. (both chicken & pork)
I use to buy them, fry them and make a sandwich with them.
Dressed them up with a little mayo and lettuce.
Unfortunately fried food is no longer in my diet. :-(
Miloslaw 6 | 1,574
15 May 2019  #636
In my experience it was always pork or chicken.
But I didn't live in Communist Poland, so when we had Kotlet, they were always delicious.
Interestingly, Persians ( called Iranians now) also have Kotlet.
I wonder ir that has any Polish influence, from the war years?
OP pawian 156 | 8,515
15 May 2019  #637
Sorry, this Persian kotlet isn`t schabowy but made of ground meat and is the equivalent of Polish mielony - minced.

I see I made a mistake using the Polish name KOTLET SCHABOWY because you constantly try to smuggle some chicken or Persian ground stuff. :):)

Let me say it again - schabowy means porktenderloin meat in one piece .

en.wikipedia.org/wiki/Kotlet_schabowy
Miloslaw 6 | 1,574
15 May 2019  #638
Sorry, this Persian kotlet isn`t schabowy but made of ground meat and is the equivalent of Polish mielony - minced.

True, but is there a Polish connection?
kaprys 2 | 1,670
15 May 2019  #639
@pawian
It seems I've been really unlucky as I can't remember eating soft kotlet schabowy either in restaurant or home made at different places. But I don't like pork anyway.

@johnny reb
Ready made stuff is not that good. Just buy some pork chops (or chicken breast), pound it thin, season it, then dip in flour, egg and fine bread crumbs.
OP pawian 156 | 8,515
15 May 2019  #641
True, but is there a Polish connection?

There is nothing about it. It exists in many cuisines.

pl.wikipedia.org/wiki/Kotlet_mielony
Miloslaw 6 | 1,574
15 May 2019  #642
There is nothing about it. It exists in many cuisines

Ok.
I was just curious about the similarity of the dishes and the name.
I know nothing of Persian cuisine.
Except that their kebabs are rather special......
mafketis 19 | 6,878
15 May 2019  #643
Polish mielony - minced.

Americans either don't know that word or think it's a type of pie at Christmas... the US expression is ground meat (or ground cutlet maybe for kotlet mielony).
OP pawian 156 | 8,515
15 May 2019  #644
Yes, that`s why I used two words - both for Americans and British. :):) I didn`t include Australians. though, I am sorry. :)

but made of ground meat and is the equivalent of Polish mielony - minced.
johnny reb 16 | 3,125
16 May 2019  #645
Ready made stuff is not that good.

The stuff here in the U.S. really isn't that bad and it is quick.
They run the chicken breast or pork loin thru a meat tenderizer keeping it in one piece which minces it so to speak.
Then they drag it thru some spiced bread crumbs and throw it into a package for lazy people. (Doable)

Just buy some pork chops (or chicken breast), pound it thin, season it, then dip in flour, egg and fine bread crumbs.

Pork loin is a cheaper cut then pork chops and not as tuff.
I agree with you however, a little effort can make a big difference in home cooking and delicious home cooking.
This is why I am looking for a Polish woman for my future caregiver when I really get old.
OP pawian 156 | 8,515
16 May 2019  #646
Then they drag it thru some spiced bread crumbs and throw it into a package for lazy people.

Read the list of ingredients on the package. I am sure there are many more than just flour, egg and bread crumbs.

This is why I am looking for a Polish woman for my future caregiver when I really get old.

But that will kill you even more, she is going to cook typical Polish food without fibre but full of grease and fat. Come one.... We don`t want to lose you ..... Get an Italian......
johnny reb 16 | 3,125
16 May 2019  #647
I don't think they use flour and eggs, just bread crumbs.

she is going to cook typical Polish food

The only Polish food that I fall victim to is Poland's different Excellent sausages.
They put German sausage to shame.
The local Polish restaurant here in town makes a sausage soup that I could never get sick of. Yummy stuff !
Oh and potato pancakes with onion fried in butter. (better then sex)
Besides that the basic ingredients used in Polish foods are beetroot, sauerkraut, cucumbers (pickles and gherkins), mushrooms, kohlrabi, sour cream and different herbs and species (marjoram, dill, caraway, parsley and pepper).

And kaprys already told me that in moderations I will be o.k.
When you get old you can't eat that much anyways even if you wanted to.

We don`t want to lose you .....

To late buddy, I'm already living on borrowed time.
mafketis 19 | 6,878
16 May 2019  #648
I don't think they use flour and eggs, just bread crumbs.

that would be weird, the flour creates a barrier to the egg and the egg binds the breadcrumbs together to the flour, that's why, when made properly, the outer layer comes off the meat.

there are other ways of doing it but they're not common in Poland...
johnny reb 16 | 3,125
16 May 2019  #649
Well maybe they do use egg and flour.
I will ask them the next time I go in that store.
Maybe they just throw a handful of bread crumbs in when they run the meat thru the tenderizer machine to grind it right into the meat.

I mean is there a way to make a proper pork or chicken cutlet or even fried chicken for that matter.
kaprys 2 | 1,670
16 May 2019  #650
Home made stuff is always better because you know what you put in it and you're sure there are no preservatives or other crap. You can control the amount of salt you add etc.

You can use some paper towels to get rid of extra oil etc.
OP pawian 156 | 8,515
16 May 2019  #651
Well maybe they do use egg and flour.

No, they use brine and then bread crumbs. Read how KFC chicken is prepared.

Guys, can you guess the name of the fish which I loved in my youth because it is so lean but today I prefer fatter fish? It doesn`t come from the Baltic, and Polish fishing ships started providing it in 1970s.



johnny reb 16 | 3,125
17 May 2019  #652
No, they use brine and then bread crumbs.

Quit being an ass.
Have you ever used Shake & Bake bread crumbs ?
Eggs and flour optionable.
Nothing worse then teaching a teacher.
Looking forward to some Łazanki at my local P. restaurant as soon as I can drive again.
mafketis 19 | 6,878
17 May 2019  #653
Have you ever used Shake & Bake bread crumbs ?

nasty, nasty stuff.. and baking breaded things is just so wrong... the breading on the bottom side is moist and nasty...
johnny reb 16 | 3,125
17 May 2019  #654
Master Chef Rev is here to help.
The directions on the box say to flip it after twenty minutes and let it bake for another twenty minutes to avoid that from happening.

baking breaded things is just so wrong...

I guess it's all on how and where you've been fetched up.
mafketis 19 | 6,878
17 May 2019  #655
The directions on the box

I love US culture, I really do. Where else in the world do people cite the directions on the box as a guide to cooking?

It's like a dear friend years ago who was living in Warsaw and was happy when they received 'real' pancake mix from the US... although all the ingredients need for US style pancakes are easily available in Poland, in fact I just made some a couple weeks ago which were very nice with no box whatsoever.

The problem is that whatever side just spent 20 minutes sitting in its own fat on a baking pan is going to be a soggy mess... frying breaded cutlets in enough oil that's not enough cooks the breading (and the meat) in a way that is less greasy than shake 'n bake, both sides are crispy and surprisingly non-fatty. If a fried cutlet is fatty then something has gone wrong.
OP pawian 156 | 8,515
17 May 2019  #656
The problem is that whatever side just spent 20 minutes sitting in its own fat on baking pan is going to be a soggy mess..

Yes, it is true.

Jonnhy, you don`t know what you are talking about. Natural bread crumbs are used to make the piece of meat crispy but they need to be fried in oil, not meat`s own fat while baking.

Nothing worse then teaching a teacher.

:):) Those adult learners are hopeless. No wonder I do my best to stay away from them in real life.

You advise us to use Shake and Bake ready made stuff. Did you check its sodium and sugars content? They are alarmingly high. Another thing: your S/B "bread crumbs" contain 0 grams fiber, while natural bread crumbs contain 6 grams of fiber per 100g. What is your fekking SB poison made of, then?? Sodium and dirt? :):):)

You hypocrite! You complained about Polish food being unhealthy in previous posts but now you are trying to kill us with some fekking white death powder.

Quit being an ass.

If anybody is an ass now, it is certainly not me or maf. :):) but another person. Do you know who or shall I utter your name in public? :):)
johnny reb 16 | 3,125
17 May 2019  #657
Jonnhy, you don`t know what you are talking about.

Oh I know exactly what I am talking about, it's you who is not listening.

You hypocrite!

How so Mr. Grumpy. Did I say that I ate that stuff ? No I did not so quit projecting lies.
If you choose to put your cutlets in "brine" before you coat them with bread crumbs then you have ater'.
I choose to use eggs and flour.

we weren`t aware of your intentions behind your words.

Well we sure are aware of your intentions of being an ass for no reason aren't we.
Now you gonna lose some weight or keep digging your hole deeper.
Who would think some Pollock would have a meltdown over bread crumbs. lol
mafketis 19 | 6,878
17 May 2019  #658
edit: frying breaded cutlets in enough oil that's hot enough (and not too hot) cooks the breading (and the meat) in a way that is less greasy than shake 'n bake
Miloslaw 6 | 1,574
17 May 2019  #659
The only Polish food that I fall victim to is Poland's different Excellent sausages.

Have to disagree here Johnny,after music, sausages are one of my greatest loves :-)
I think that German and Polish sausages are pretty equal.
They are both superb because you can boil them, fry them, grill them, BBQ them, toss them in a stew and many of them can be eaten cold!

Czech,Slowak and Alsation are also very good.
But Poles and Germans are not so good with the dry, cured, salami style sausages.
Here, The French, Italians and Spanish rule.
I love French saucisson sec, but Hungarian salami is to die for....... especially the paprika infused ones.
Of course, none of these are good for you if eaten excessively.
So moderation and enjoyment should be key words.
OP pawian 156 | 8,515
17 May 2019  #660
Did I say that I ate that stuff ?

Didn`t you read the directions on the box about flipping the meat?


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