Food /
Taste of food in Poland vs other countries [186]
Cheese that sticks to the knife is not matured well.
That is complete rubbish...matured brie, camembert, etc. will all stick to the knife when it's ready. Infact lots of cheeses will stick to a knife when mature. You say you don't like British cheese but your example was processed, Irish cheese which hardly counts. As for your statement that you can't find any good British cheese in shops...that is just not true. I have seen small shops that stock at least 10 different varieties of british cheese...plus imported stuff and processed junk.
Polish imitations are not half bad, if you know what you're buying. I mean matured cheeses. And there is that Polish attempt on the Roquefort type, slightly different, of course, but on a similar level. I'd say better than Stilton, but his would be personal taste, probably. Polish Brie is not bad either.
You are correct, Polish
imitations are
not bad. The thing is, how can you possibly compare a big company, factory producing imitations of other European cheeses to an original artisan cheese from France, Italy or Britain.
As for your comment to Dave, I know for a fact that he, like most people can fry, scramble, boil, devil and poach an egg. Plus an egg is an invaluable tool for making custard, mayonnaise, pasta and millions of other things.
And Sadło in English is fat, the fat that you have on meat before it is processed. From that you get lard, suet, tallow and various oils. Butchers and abattoirs actually use almost all of the pig, cow or sheep. Maybe you don't see it in supermarkets, but if you actually go into a butcher shop you will see a huge amount of cuts, organs and fat.
What can you make from tallow?
This just for fun:
1. You can use it for all sorts of stuff. I personally like it for making meat puddings. But I know it can be used for making natural candles, to turn it into a spread and it has loads of baking uses.
2, 3 & 4. How on earth can you comment on fish coming from a country where fish is mostly smoked or frozen. But you know a fish is fresh by looking at it's eyes and feeling the skin, it should be wet but not slimy. Trout is also better baked than fried because it has a large amount of natural oil that will spoil when it's fried. To clean it you should cut open the belly and take out the guts under running cold water. If it's not been scaled then a good way to get rid of the scales is to take a plank of wood with 5 or 6 nails sticking out and scrape that against the direction of the scales.
5. I'm not sure what you mean by clear brew? If you are meaning consomme then you can use an egg white to make it clear, and you would add salt to take away bitterness and to season.
6. You are missing a step, you don't just add fried onion, you fry onion with star anise and then add the meat...it enhances the meaty taste (aka umami).
7. If meat is stewed properly then it will not lose flavour...infact I have never had a stew that had flavourless meat.
8. I hardly ever cook cucumber, I like it fresh out the garden just a quick rinse and eaten skin and all.
9. I'll give you that one as cabbage is not a huge part of the scottish diet.
10. I am too lazy to give you a whole list of mushrooms for each one, plus lots of them I don't know the names of...just how they look. But a good rule of thumb is that button mushrooms are good for pickling, regular mushrooms are good for cooking now and wild mushrooms are good for drying. But that's just a rough guide of what's in an average shop.
11. Most citrus goes well with duck, but also a lot of sweeter fruits like plum and even apricot contrast the strong flavours of the duck.
I'm not Polish, but I know this because I'm not a 2 year old.
