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

You would really stuff yourself here, Pawian.

msn.com/en-us/foodanddrink/foodnews/largest-all-you-can-eat-traditional-polish-buffet/vi-AA1vwR6h?ocid=msedgdhp&pc=U531&cvid=0df9deed11354e9ca33b7b915cf6624e&ei=22

Suffed pawian a lá baboon.

Thanks. The truth is that on a daily basis I stuff myself by eating frequently instead of massively at a time. :):):


Very nice. I must try it out one day. :):):)

I took a photo of chicken soup, Polish fave soup for family occassions. Again, though I had taken such photos multiple times before. But this one is worth seeing. Why???

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Rosół z kury always reminds me of cock-a-leekie without the leeks.

To see your bite marks in the carrot and the way you broke that poor parsley root?


Does it have parsley root? Polish rosół isn't the same without it.

Hamburg Parsley?

No; that is only used east of a particular line in Europe, however that is of course a traditional ingredient of the Jewish-style chicken soup that is found around Europe, including PL.

in hour home rosół is always made with leeks (and celery root; but parsley root is optional - parsley leaves are also optional but in the same manner: we add them fresh before serving)

Because normally you don`t serve your guests chicken soup with such giant pieces of veg in it. They usually receive only broth and pasta, that`s all.

The carrots can be finely chopped, as can the chicken.

Can be but isn`t in 99.9% cases. :):):)

Then we are the 0.1% because our food is always finely chopped, both carrots and chicken.

Do you have any problem with teeth????

Not yet, but I want to have a piece of carrot or chicken on every spoonful besides pasta. To achieve this I first have to crush them with a spoon. Well, childhood habits.

It is a really cute habit. ):):) I have never seen it anywhere in Poland. Keep it up.

While I need large chunks to see what I am eating, coz my sight has lost its sharpness for close distances. :):):)

What do you think this strange stuff is???
Hint - traditional Polish dish, known to all foreigners interested in Polish culture.

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They suit it well.


That's how I'd do it. Add the flat leaf parsley after or at the very end of cooking.

Looks a bit like Gołąbki.

How about croquettes?

What about cricketers?

Ha,ha Maf knows best how to season this dish.

Cricketers usually need a lot of marinating.... For a lunch, it's best to marinate them overnight while for an evening meal it's enough to start at 6 or 7 in the morning. A vindaloo works pretty well....

Yes, guys and guyesses, they are gołąbki aka rice and meat stuffed cabbage parcels.
However, they are special. How?? If they weren`t, I wouldn`t bother posting that photo.