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

After this treatment, your hands smell like fish until the evening.

As a non-Pole I would eat them. Smoked fish are common over here. I like smoked peppered mackerel in sandwiches for lunch.

I don't mind whitebait now and again, but as far as I'm concerned, sprats are for cats.


Me too, but I've not had mood mackerel for years.

Fresh smoked sprats are very tasty, also cans, although canned sardines in oil are even better.

Exactly, jon!! When I eat cat food aka winter sprats from the same bowl with our three cats, I develop a closer and deeper bond with them. Our cat counsellor advised me to after one of them got a depression.


Tasty, yes, though there is tastier smoked fish. In case of winter sprats, what raves me is nibbling at those tiny bones.

Mine would open a vein if I tried to eat his food. If it was sprats, I wouldn't though. And he'd not be very happy if he saw them in his bowl.


Autocorrect. would obviously be smoked.


Rather you than me. The same with tinned pilchards.

You talking about a dog now???


Mine aren`t, either coz we serve them better stuff! However, when they see me over their bowl devouring sprats, they jon in to develop a deeper bond with me. They know it is good for them!! hahahaha


Very good. Can oil is excellent, too - after consuming the fish content, I always drink the remaining oil. I even pour it onto my bread slices instead of butter.

Yes, Smell Like Fish Spirit is a cult song.

Maybe it is, but in real life I can never wash my hands and get rid of the smell after peeling smoked sprats.

Recently I have taken to smoked lard. I have always loved lard in its fried form called skwarki to sprinkle on pierogis. Smoked lard is delicious, too - soft and fragrant.

I use it on my sandwiches instead of butter coz I need a lot of calories to survive winter time in Poland. My ancestors did, too, for centuries and I certainly support such ancient culinary traditions.

• 
  
  
• 
  
  

Dripping is a better translation of smalec.

Lard generally refers to smalec wyrafinowany.

Basically, if you'd spread it on bread, it's dripping. If you'd put it in a chip pan or pastry it's lard.

Personally, I prefer beef dripping to pork.


Delicious.

• 
  
  

No, it isn`t. :):):

Check the meanings of lard and smalec again and tell us why. :):):)


This means sophisticated smalec. :):):):)


Who said I spread it???? :):):)

Jon, I can`t take and show photos of each step of my cuisine coz I am too busy for that. When I said I use smoked lard on my sandwiches, I meant it literally.

Yes it is.

The stuff you spread on bread is dripping.

Lard is white and usually comes in blocks.

• 
  
  
• 
  
  

Let me repeat: who said I spread it on bread???? :):):)


Usually in GB and Russia. In Poland, as we wish. hahahaha

This is pawian`s style in Poland. Abandon hope all ye who enter here. hahahaha buhahahaha

• 
  
  
• 
  
  

You should try it :) :) :)


Biedronka and most other supermarkets have it so your wishes are granted :) :) :)

• 
  
  

No, I shouldn`t. :):):) I would lose the delicious taste of the original texture of a smoked lard strip. :)*:P):) I need to feel in all dente on my teeth which I have retained all until today. AmaSing! hahaha


You are really crazy to offer this molten shyt to me. :):) The last time I used it was 32 years ago in the USA when I economised on food to survive the first weeks of my stay during an economic crisis.

Looks a bit like salo.


Nothing finer to fry chips in.

Whatever you call it, it is Polish wędzona słonina called smoked lard in English. :):):) It isn`t dripping or smalec.


And nothing better to clog your deep fryer. :):):)

Usually salo. In my region though, it's fatty bacon.

Lard is rendered, salo isn't,


Deep fryer????

Philistine! Only a chip pan or even better, a chip shop range.

• 
  
  
• 
  
  

It isn`t the word normally used in English. :):):)


Not always:
salumifrati.it/en/13/seasoned-salty-lard/


Wow! I had no idea you can use a non-electric pan to fry chips! Amasing! Thanks. :):):)

The problem is, that outside a few regions it's not often eaten, however those outside those regions who do eat it, generally have roots in Ukraine, hence salo.


Written by a non-native. From Italy too, where they're so uncultured that they don't even put pineapple on pizza.


You can't. We were just pretending for the 300 years between the invention of potatoes by Sir Walter Raleigh and the discovery of electricity by Valerie Barlow.

I couldn't eat that. Heart attack on a plate.


What happened today?


I hate the taste of lard :(


Almost spat my tea out at that one!!

I dunno... where I'm from drippings (usually plural) is the fat/solids from cooking meat (though where I'm from it's more likely to be turned into a gravy rather than spread on bread).

Exactly! By a European. While you, British outsiders, think you can impose your pathetic culinary rules on Europe??? Forget it!!! hahahaha


Exactly!! One needs baboon heart and cardiovascular system to survive it. :):):)


You didn`t try smoked lard, it is obvious. "_"_"_

@mafketis
That too. Collected in the roasting tin. I've got some now. Can be used for gravy as well, though it depends on how fatty it is.

Nothing nicer than a sliced beef sandwich on bread spread with beef dripping and a bit of mustard.


The same. I use vegetable lard generally, but sometimes use half and half lard and butter/marge in pastry for a meat pie.


Yes. We invented mouths. And if you tried to smoke lard, it would melt. Unless you mean French lardons or fatty bacon, which as we've established beyond any doubt, isn't lard or anything like it.

It is here too.


Think of your arteries!


I won't be going to either!

Saw an old guy in Hungary demolish about half of a massive chunk of szalonna (basically thick słoniny) armed with nothing but his thumb and a tiny knife he used to carve off small pieces... had to have eaten over half a kilo in one sitting..... an impressive feat.

Sounds OK to me!

I bet he enjoyed it.

I had a lodger who used to put big slabs of it on bread with a gherkin on top. The fridge was full of it. I just use it for skwarki and sometimes for frying things.