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.
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.
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
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.....
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.
Wow, funny. But it is so long that probably suits long and thin bones the best, e.g., poultry. While I use only beef ones, sometimes pork when I cook hock.
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!
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.
a big fan of mizeria but marchewka i jablko/burak (grated apple and carrot/beetroot) and other surowki
I'm the opposite and like mizeria but can give surowka a miss.
Bone Marrow is a fine dish, made popular for a while in the UK by Fergus Henderson and his restaurant St John
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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Home / Food / What do non-Poles think about eating the following Polish foods?
