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

I used to buy that in metal tubes. It hasn't been in the shops for an age.

Yes, because only such are produced. :):):)


Coz you go to wrong shops. :):):)

I wouldn't mind trying that. Wonder if it can be bought over here.

I've not seen it in PL (Warsaw, anyway) for a long time, despite looking. If I saw any, I'd stock up on it. It lasts for ages.

There are/were two kinds, both in metal tubes. One hot, one mild. It's a good alternative to tomato purée if you don't much like tomatoes.

It's a bit like Ajvar which you can buy in jars in a lot of shops in Poland. Any decent sized "Eastern European Supermarket" in the UK should have Ajvar however it's worth mentioning that Ajvar also has (I think) garlic and sometimes aubergines and can also vary in heat. Ukrainian Ajvar is usually aubergine free and is nice.

Try Carrefour shops. The paste is always on the lowest shelf.


If so, buy in bulk on Allegro. I do it with my fave fish tins.

Thanks. I'll go to the big one at Arkadia.

Because no one buys it.

Win win situation for me. :):):)

Thanks. I'll have a look next time I'm in town.

What is this meat ingredient exactly??

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It looks like beef, but it can also be a hare or a rabbit.

None of these.

It's a dead giveaway! What else is in abundance this year and being served in POlak homes all across Poland? :)



Here is The Patriarch's own special recipe!

Tusk-tastic Beaver Steak with Corn on the Cob

Ingredients:

For the Beaver Steak:

2 beaver steaks (about 1 pound total)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Juice of 1 lemon

For the Corn on the Cob:

4 ears of corn, husked
2 tablespoons butter
Salt to taste
Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beaver Steak:

Marinate the Steaks: In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice. Add the beaver steaks and coat them well. Let them marinate for at least 1 hour (or up to overnight in the fridge for more flavor).

2. Cook the Corn:

Boil the Corn: Bring a large pot of salted water to a boil. Add the husked corn and cook for about 7-10 minutes until tender.
Butter and Season: Drain the corn, then slather with butter and sprinkle with salt. Set aside.

3. Cook the Beaver Steak:

Grill or Sear: Heat a grill or skillet over medium-high heat. Remove the steaks from the marinade and cook for about 4-6 minutes on each side for medium-rare, depending on thickness. Adjust cooking time for your preferred doneness.
Rest the Meat: Once cooked, remove the steaks from the heat and let them rest for about 5 minutes to allow the juices to redistribute.

4. Serve:

Plate the Dish: Slice the beaver steak and serve alongside the buttered corn on the cob.
Garnish: Sprinkle chopped fresh parsley over the corn for a pop of color and freshness.

Enjoy!

This dish combines the rich flavors of beaver with the sweetness of corn, making it a unique and delicious meal. Perfect for a special occasion or a fun dinner with POtards everywhere!

Is it tongue?

Looks like pork but that would be way too easy!

Feniks, it isn`t pork.


Nope. Tongue is flatter while this thing is round in perimeter.


You should guess not only the animal but also its part.


Native Polaks and Polkas are far more intelligent than American Polaks like you who have been known for your stupidity for centuries. :):):)
BTW, can you summarise your lengthy post to 2 sentences so that I can read it???

It looks like neck or tail... not sure what critter though.

Is this a stomach?

:):):):) Of what animal????? Yes, we keep a snake but we don`t eat them.:):):)

A hint: my wife usually cooks broth with this meat item.

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No, it can't be simplified for you because it's a recipe for a PO delicacy.

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Darling, I said summarised, not simplified. Can`t you see what you read????? :):):):)
PS. This photo is amasing. Me and Mr Honourable Prime Minister Reverend Donald Holy Tusk. I have always dreamt about it. Thanks. :):):)

So it is a stomach? Sheep?

I was reading this article yesterday which some might find interesting. The first on the list made me want to vomit as it invoked unpleasant childhood memories....

Unbelievably, beaver tails are also on the menu!

culture.pl/en/article/10-polish-dishes-that-will-probably-weird-you-out

To it looks like there are bones in it... I still say tail of some critter. It looks a bit like a neck, but it looks more like a tail, probably pig or lamb....

It's definitely got the look of roadkill

I agree with you. The only reason I mentioned stomach is because of Pawian's response to Alien thinking it was stomach. Not dark enough for oxtail and I don't know if that's even popular in Poland.

Nope. It isn`t. When I replied to Alien, I resorted to a little sarcasm suggesting a snake which might have such a long stomache.

It is amasing it is taking so long. Tail, neither.

It is a neck. Whose animal???


It is broken coz was cooked for a long time and when I tried to pick it up from the broth, one part tore off.

Whose animal when it was alive or turned into food?

Was it yours and you slaughtered/butchered it yourself?

Maybe turkey? or goose?

Or a swan ?

Yes, alien, a goose neck. While my wife uses turkey necks for her broth.

I love necks coz they give me the opportunity to scratch meat from around bones.

But recently I read a nasty article which advises against eating them. It made me sick.

Goose is my favorite poultry but I feel bad about that because geese seem smarter than most birds.... especially single geese without a flock are very affectionate toward people....

Still.... frickin' delicious.