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

I reject all! Tortillas aren't even Polish!!

It's easy to do when debating on the Polish Forums.
Here are some tips today for making the perfect pierogis that non-Poles can't get enough of.

msn.com/en-us/foodanddrink/recipes/14-tips-for-making-the-perfect-pierogis-according-to-natasha-kravchuk/ar-AA1h0lGW?ocid=msedgdhp&pc=ENTPSP

Wow! This means being in total denial. I didn`t know you such fast and furious. Amasing!!! :):):)


Yes, But the name of the thread with the Polish food in it never exclusively meant food which originated in Poland. It may also mean food that is made in Poland by native Poles and Polesses. Including tortillas which become Polish if a Polish monkey prepares them. Ha!!! . :):):)

My wife cooks traditional conservative Polish food for herself and kids who are still living with us. Potatoes are a must.

Here, roast pork-potatoes-carrot- onion.

• 
  DSCN6486Kopiowanie.jpg
  
• 
  DSCN6488Kopiowanie.jpg
  

While I always need to introduce novelties into Polish dishes coz I am easily bored and need constant stimulus to get rid of depressive moods, especially in winter time. :):):)

Guys and guyesses, remember - don`t be afraid to experiment with your food - it costs you nothing! :):):)

Polish potato pancakes with tiger prawns and oyster mushrooms instead of pork chunks. Ha!!!

• 
  DSCN6472Kopiowanie.jpg
  
• 
  DSCN6473Kopiowanie.jpg
  

They taste best sweet, with apple puree or sugar.

What is that sauce they are in?

My guess would be, "apple puree". 😲

If oyster mushroom chunks can be seen in it, it means it was mushroom sauce. My fave. :):):)


:):):)
Yuk! The only apple stuff I tolerate in food are fresh apples and apple juice.

I would give that a try. My only worry would be that the sauce might make the pancakes soggy. I like them crispy!

At last you like sth crispy - I still remember our old conversation about it. :):):)


True, possible. But if you eat your pancakes quickly, then they won`t have enough time to get soggy. Just a little. :):):)
Pancakes ala Hungarian or Highway Robber are completely covered with meat gravy and it is their big advantage.

Crispy but not burnt!!


I would prefer the sauce to one side so i could cut off a bit of pancake, load it with prawns and mushrooms and then dip it in the sauce. Not that I'm at all fussy.......

Yes, possible! Experiment at will!!! Photos and their descriptions we deal with here are not strict guidelines, just loose suggestions.

Another version of Polish squid tortillas is crispy battered squid.

• 
  DSCN4645Kopiowanie.jpg
  

What food can you see?

• 
  DSCN0433Kopiowanie.jpg
  

Looks like yellow pepper or squash.

Both are yuk to me........

Both look very yummy to me......
but then again, I have ancestry........

Calamari? Like eating rubber bands.


In Greece?

Depends... I used to have squid/tomato sauce recipe (cooked with white wine) that was very good. The secret to calamari is to not overcook it and almost all restaurants do...

This is very true.

I prefer lobster if I have to have something that swims.

Pepper??? Not this shape, look closer.

Squash??? Yes, patison squash.

Do you remember my stuffed zuchhinis 2 and 1 year ago?? I made two dozen of them and put in the freezer for future consumption. But now I am fed up with them. I decided to freeze only flat bases and add the stuffing onto them later according to my needs and tastes.

Courgettes or marrows?


Pattypan squash? I always prefer that pickled. It has a nice crunch.

Yes, a dozen jars are already standing next to the freezer. ):):) Plus one dozen of the last year`s production. U need to step up on consuming them.


Hmm, what`s the difference. Just take a look and you will know.

• 
  162.jpg
  
• 
  169.jpg
  
• 
  176.jpg
  
• 
  177.jpg
  

Size.

Plus the taste since marrows (being larger) are more bland.

Those in the photos are marrows. Our neighbour gives us some when she's gotta glut in her garden and I stuff them too, but only because I dislike throwing food away.

It's a good idea to use fatty meat as you have. In the Middle East they use lambs liver which works quite well

That's my experience too. Very hit and miss as to how it's served.


It's an Italian word but I always associate it with the American term for what we call courgettes.


Don't remember ever trying them. I do like courgettes though. Nice gently fried in garlic butter.

But those marrows as you say were smaller before so were they possibly courgettes then???

Very much so. The only difference is the size when you pick them. A bit like the colours of peppers.


Deirdre Hunt/Langton/Barlow/Rashid/Barlow's stuffed marrows on Corrie were famously bad. People used to make a sort of jam with them just to use them up. Courgettes are nicer though; however they're so ubiquitous in Iraq that I got sick of eating them every day in the camp canteen. That and pumpkins plus all sorts of squash. Every day for four years. The first two years were at an Italian oil camp so they boiled it all to mush.

I had sliced ones once that were 'quick pickled' and was surprised at how good they were when done like that.

Fried with garlic sound great, though I tend to boil them for a very short time, almost just blanching them so they're going translucent but are still firm.

Wow!!! Amasing!

So, when they are small and go into the jar for pickling they are courgettes and when they are big enough for cooking, they are marrows! Excellent!
What is the size which marks the border between them?