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

simmer not boil. they will split open otherwise.

yeah you are right. pomylilam sie. just totally alien to see sausages being simmered...:)

think of them as giant hotdogs.

but i wouldnt simmer hotdogs either....

how do you heat them up ?

Kaszanka sausages are good in Poland,tried em 3-4 times...not bloody enough.I guess it depends of recipe.I like em' bloody.
That sounded weird I suppose :)

Some Polish and German sausages are sold raw. Typical are "white sausage" varieties: Bavarian "Weisswurst" (veal and pork bacon) and its Polish counterpart "biała kiełbasa" (pork and veal). They are usually flavoured with parsley, lemon, mace, onions, ginger and cardamom, though there are some variations (in Polish cuisine the marjoram is a must).

These sausages are very delicate and frying them would be considered a culinary horror. Grilling is acceptable, but simmering them (short of boiling ) is a king of the method. They are usually served with very mild mustard or horse radish in Poland. The boiled variety are also served with (actually in) "żur, or "żurek" (farmer's soup, rye flour soup, sour flour soup).

You made a big mistake by refusing your locator's offer. They are delicious. Well, here comes a declaimer: not always, I once discarded one of German's "Weisswurst" dishes because I could not stand some unidentified spice, which it was flavoured with.

apologies because this is not just me, its my lokator as well. we put them in the microwave on low. this sounds terrible because i am a pretty good cook.i only microwave food if i am in a hurry and am busy...:)

Go on, blame the Poles then... haha ;)

Take a few fresh pig kidneys

Cut them open and cut out the white stuff which smells awful

Keep them in cold water for a few hours. Change water a few times.

Put them in a roasting container, add vegetables, spices, a glass of brandy etc etc

and roast for an hour or two until soft

Serve with whatever you want

Ooops, I looked through the thread and it seems it doesn`t contain my fav dish though I remember posting it somewhere in PF. But where???

Pawian,what are the eggs topping;is that raw hamburger?

They are two egg yolks!


Kind of.
But Polish style! :):):):)

I'd have no problem trying that,I've eaten raw moose meat before.

Raw eggs on raw meat. Not for the faint-hearted. You need to drink vodka with this to kill any bugs. That's the theory anyway. The Turkish version of steak tartare is called Çiğ köfte. They make it with hot spices. Highly recommended, especially with Raki, their Pernod/Oozo type booze.

This is called steak tartar: en.wikipedia.org/wiki/Steak_tartare

Made of ground beef (Poland) or ground horse (Belgium). Absolutely delicious, although it does not look that good at the end of the preparation. The ingredients vary. Pawian have them all: raw eggs, sardines, marinated chanterelles, onions, pickles, leeks, fresh white bread. Salt and pepper too.

I remember now!!! The Polish lifestyle month by month thread !!!

And throwing salt over your shoulder protects you from bad luck.

boletus,I'd eat everything on that plate in a heartbeat.

Perfect except for one thing.

Apart from 1 chantarelle mushroom, the rest are a bit nobler: maślaki !!!! Slime mushrooms! My fav. The slimer, the better. :):):):) Collected in Beskid Niski Mountains.

It isn`t purely Polish drink, it is rather Eastern European, probably from Ukraine.

Beet kvas.

hiddenpondllc.com/beet-kvass

What is verified is that beet Kvass and beet juice helps detox from radiation and toxin exposure, is used as a cancer therapy throughout Europe and is frequently recommended to cancer patients undergoing radiation therapy . Beet Kvass is also a good source of whole-spectrum, natural iodine. Beet kvass cleanses the liver, improves digestion with over 20 different beneficial probiotics and b-vitamin rich yeast, helps with allergies, and more and more. This is why the Ukrainians call it a "Cure All".

I can give you links to Polish forums where people praise it and claim that they managed to cure some types of cancer with it.

Yes, there is sth to it as since I started drinking it, I have noticed I don`t fall ill as often as in the past. One, two colds per year - that`s everything.

Western recipes.

However, instead of whey you should add a slice of brown bread to initiate fermentation. Don`t forget to remove the slice after 2 or 3 days to avoid mould. Also add a clove of garlic.

Like here:

celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-burakovyi-kvas

So far I have bought it, many companies make it, but the best, excellently fermented (careful when opening, yesterday I had to wipe the kitchen table dry) is from this company:

patucha-jagiello.pl

Costs about 1.5 PLN per half litre.

But I decided to make my own!!!

Pawian,I noticed on the first page that you have fish heads there.In Alaska they have a meal they call stink heads.They take raw fish heads and bury them in the ground and let them ferment for about a month;then they dig them up and eat them as is.My brother swears by them,he absolutely loves this meal,I on the other hand wouldn't dare dream of eating them.Would you try them?

Of course I would. I even tried to prepare this dish. I buried the heads but when I tried to collect the fermented ones, I found an open hole in the ground and the heads missing. It happened a few times. I still don`t know what happened. Did the dogs dig them for dog food or some naughty kids to play with?

Pawian,are you serious you've actually tried to do this?Pawian;I wouldn't recommend doing this in Poland unless it's during the very early spring,other wise you could very well kill yourself.They do this in the summer in Alaska,but the ground has permafrost which is a 4 ft thick layer of frozen ground year round.This keeps the fish from fermenting to a lethal dose.Because it is in the summer the air that gets in is just warm enough to begin the fermentation.The Alaska Natives have always eaten it.If you or I tried it,we would more than likely get sick the first time,but not deadly sick and then after that our system could handle it.My brother said he got sick the first time he ate it.Now he loves it.

I think it's mostly a pile of carp - forgive the pun. Things I love though are gołabki and żurek. The rest of it if you go to Polish restaurant is just... horrible. Kind of a shame though, cos my friend gave me a huge book of polish recipes many very interesting (I'm a pro cook), but I have yet to see many if any of them in public space.

Yes. Why not?


Wow, I didn`t know about it.

I have always dreamt of eating like Alaskan natives. Do you remember our participation in the thread about Eskimo people? That`s where we met for the first time. :):):):):)


Good. I am sure I would love it too.

There is a bit similar food in Krakow region.

Allow cottage/farmer cheese to rot for a few days, until mould is thick and smelly. Then fry it in the frying pan, adding salt, dill, chive and a lot of cumin. Finally, spread on a slice of toast and consume. Delicious!

/pierogi_2_300x300.jpg - Eating Poland

Pawian,that actually sounds really good,is sourdough bread common in Poland.I forgot that you participated in that thread :).

is of Mexican, not Polish, origin.

Des Esseintes,I never said it was of Polish origin,I was curious if it was common there.

I dig it all, with the exception of barszcz, and oscypek. Some of the Delicje brand cookies filled with prunes are pretty gross, too. Besides that, I love it all. Pasztet, gyro pizza, everything. Ironically, my wife's palette is MUCH more refined. She doesn't eat bigos, pasztet, herring ANYTHING in aspic, and pretty much any Easter foods. So, this McDonald's raised American can't get enough of Kuchnia Polsa; and my Polish native wive would rather have a nice pasta.

P.S. Sourdough is of Egyptian origin, with recent popularity exploding in California, namely San Francisco during the era of the Gold Rush.

It's normal in Poland and this part of Europe generally. Anything else is a novelty.

Jon357,thank you for the answer.