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

To avoid confusion and potential boycott, the Polish producer we were talking about changed the name from Russian into Extra Hot mustard:

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It is still to hot for me.

If your blood type is A, you should consume a lot of mustard coz it is good for you. I do. E,g., I eat it with a spoon straight from the jar. I simply can`t resist in case of honey mustard.

Me.too LOL!!!!

Sarepska is the best one.

Not bad but not so sweet as honey mustard. :) If I had to take only one jar to a desert island, it would be the sweet one.

Stuffed zuchini takes a lot of work

When you bake emptied zuchini halves in the oven, use a lot of salt on them, especially if they are thick. Stuffing depends on your preferences - I made two types - minced meat mixed with mushrooms and minced chickpea and it was dry. Or shredded roast chicken with white rice and ham topping and it was soggy. I prefer the dry one.

I topped all of them with pineapple coz it is my kids` fave.

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How about this ceremonious meal? With headcheese, pickled herring fillets and a lot of cakes. Yummy! I couldn`t help my voracity and had two plates.

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Everything but the head cheese.

Although the bread doesn't look very nice, a bit like that Baltonowski stuff that supermarkets sell.

But its tasted excellent - true countryside bread. As you see from the photos, I had two portions, also due to amasing bread.

What about meat jelly?? Heavily sprinkled with vinegar???

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reminds of the worst kind of food that people ate in UK 50 years ago.

Other than the weird jelly stuff i find Polish cuisine delightful though. i am always sniffing around the Polski Skleps

When i was a kid ( not quite 50 years ago but not far off) some friend of my mother's served up a chicken jelly...and salad....gross...

Yes! I agree.
I have always refused to eat it. When a boy, my parents tried to feed it to me but I threw up and that was the end of my adventures with jellied meat till now.

I actually like it, not as an everyday thing but an occasional snack... yeah I like jellied meat with some vinegar....

I draw the line at fish in jello, for one thing I've never been a big fish eater and for another... fish in jello.... (reminds me of a time in Warszawa Centralna in the 1980s where that was all the restaurant over the main hall had... I was hungry so I ate it but enjoyment? brrrrrrrr

Really nice, once in a while. Very much catering/banquet food.

I'm not fond of it when it's not set properly and starts melting though.

Meat (usually pork) in aspic was a staple food of the British in the days before refrigeration meant that there were better ways of preserving meat.


It does need white vinegar though.

We went for dinner to our countryside relatives.

Here is what they put on the table:

Fried pork chop, classic Polish dish
Mizeria, cucumber in cream sauce
Boiled cauliflower topped with ROUX. :):):)
Boiled potatoes topped with onion mushroom sauce

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@pawian

All looks good to me except for the boiled potatoes,mum used to do them with fresh dill and butter and I never ate then if there was no sauce or gravy.....

gravy is not really a Polish thing IME boiled potatoes usually topped with butter/oil/lard or dill/pork rind

I know,, but other sauces are not and it makes their servings of boiled potatoes really boring!

Dessert:

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oh that just looks like a perfect dinner all round...

Yes, I was really stuffed. I even asked about the fried pork chop recipe - it was deliciously crispy and tender at the same time - my fave. Amasing|!

Some variations:
my son`s plate

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I can`t resist - I need to show you again how Polish carp ala Jewish is made for Christmas supper.
Take 4 heads. Remove the scales and quills. Boil with onion, raisins, almonds, prunes, walnuts. Don`t forget to add a lot of sugar.
Serve with Polish country bread. Yummy!!!
Why do I love this dish? Coz it is sweet and I like everything sweet. Simple.

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What is this?

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Stoner food.

The eggs look ok.

Bone Marrow is a fine dish, made popular for a while in the UK by Fergus Henderson and his restaurant St John...he also wrote the Nose to Tail cookbook, I think you might like it ha!

One tip with the bone marrow is to split the bone, easier to eat afterwards and all the marrow gets a bit of crisping etc, but of course one can just scoop it out of the bone, I find it needs a fair bit of seasoning to go with it, garlic rubbed on toasted bread or herbs etc also nothing like a bit of bone marrow ground into a burger!

What is special about them???


But you know that relishing on it is a kind of Russian roulette due to mad cow disease whose prions may be hidden in the marrow of an infected animal.

Looks like a great Sunday dinner I'm not such a big fan of mizeria but marchewka i jablko/burak (grated apple and carrot/beetroot) and other surowki are v tasty the raw slightly acidic salad cuts through the fat nicely.

I'm the opposite and like mizeria but can give surowka a miss.


I'd say revived rather than made popular. It's a very old British dish, with the long spoons, and once rather a posh one that fell by the wayside due to changes in demographics and economy. There are a few old favourites that are well due for a revival.

Zucchini or patison squash blossoms are delicious.

I prepared them crisp fried, after simple coating in flour. Served with scrambled eggs and chive. Yummy!
PS. Be careful and check the insides of blossoms for bugs if you care for animals. I do so I did. :):):)

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