nott
3 Nov 2010
Food / Taste of food in Poland vs other countries [186]
Exactly. There's an exception, though, and it's veal, which is as good as can be, I'd say. If we are talking cows. I'm not sure how easy it is to get veal in Poland now.
-------
@ dtaylor and others, about cooking: dishes are not to be difficult, they are to be tasty. Whether it takes hours or minutes to prepare, it doesn't really matter, if there's no taste to enjoy. That's what you can't grasp, the basic difference between cooking in the UK, an athletic approach, and cooking in Poland, which is more of an art than simply feeding people in numbers and on time.
Cooking is not a skill that can be learned in school. It's something you grow up with, and soak it from weaning times to adulthood, and still every newly learned dish needs practice and feedback from people who know what they're eating. A good cook can always do something eatable when doing it for the first time, but there's never any guarantee that this is the thing. Cooking is not mixing ingredients as per recipe and following the algorithm. Factory made food will always be substandard, there's no way around it, regardless of additives. Cooking can not be computerised, because the nuances are far to difficult to describe - and can't taught like engineering.
My mother is a good cook. She makes delicious zrazy zawijane po warszawsku. One day she tried rolady, which is basically the same, only different stuffing. We ate it, not exactly bad, but, well, 'silesian kitchen is a bit behind'. Then I had an opportunity to taste rolady made by our neighbour, who was the source of my mother's recipe, and I changed my opinion. It took several attempts for my mother to get it more or less right. She did it in the end, but then she had a life long experience in cooking, day in, day out.
What Britain apparently excels in, is top shelf catering for people who measure their pleasure by numbers on the bill and the ratio of plate diameter to the weight of food. Not the art of cooking as such. Two different things.
Catering in Poland is far from good, I'd say. Only once in my life I found a good restaurant, quite a humble place, and rather hidden, luckily, but there was a cook working there. You ordered your schabowy, and you actually could hear it being thumped for you, and after you ate it you looked with envy at the newcomers who still had enough space in them to eat whatever. Simple dish, schabowy, innit. It's not about recipe only, it's not a skill you can learn from a book.
we do keep them mostly for milk, only when they get too old they're slaughtered for meat, that's why our beef is what it is.
Exactly. There's an exception, though, and it's veal, which is as good as can be, I'd say. If we are talking cows. I'm not sure how easy it is to get veal in Poland now.
-------
@ dtaylor and others, about cooking: dishes are not to be difficult, they are to be tasty. Whether it takes hours or minutes to prepare, it doesn't really matter, if there's no taste to enjoy. That's what you can't grasp, the basic difference between cooking in the UK, an athletic approach, and cooking in Poland, which is more of an art than simply feeding people in numbers and on time.
Cooking is not a skill that can be learned in school. It's something you grow up with, and soak it from weaning times to adulthood, and still every newly learned dish needs practice and feedback from people who know what they're eating. A good cook can always do something eatable when doing it for the first time, but there's never any guarantee that this is the thing. Cooking is not mixing ingredients as per recipe and following the algorithm. Factory made food will always be substandard, there's no way around it, regardless of additives. Cooking can not be computerised, because the nuances are far to difficult to describe - and can't taught like engineering.
My mother is a good cook. She makes delicious zrazy zawijane po warszawsku. One day she tried rolady, which is basically the same, only different stuffing. We ate it, not exactly bad, but, well, 'silesian kitchen is a bit behind'. Then I had an opportunity to taste rolady made by our neighbour, who was the source of my mother's recipe, and I changed my opinion. It took several attempts for my mother to get it more or less right. She did it in the end, but then she had a life long experience in cooking, day in, day out.
What Britain apparently excels in, is top shelf catering for people who measure their pleasure by numbers on the bill and the ratio of plate diameter to the weight of food. Not the art of cooking as such. Two different things.
Catering in Poland is far from good, I'd say. Only once in my life I found a good restaurant, quite a humble place, and rather hidden, luckily, but there was a cook working there. You ordered your schabowy, and you actually could hear it being thumped for you, and after you ate it you looked with envy at the newcomers who still had enough space in them to eat whatever. Simple dish, schabowy, innit. It's not about recipe only, it's not a skill you can learn from a book.