Polish grandma`s advice on life and food

Any raw meat can be frozen, but the freezing time depends on the type of meat . Fatty meats must be frozen for a shorter time than those that contain less fat. Beef and veal can be stored in the freezer for up to 8 months. The maximum freezing time for pork is 6 months, and minced meat should be consumed within two months.

Storing meat in the freezer for too long can negatively affect its quality, taste and nutritional value, which is quite obvious.

We consume a lot of honey. I buy it either from local producers or in shops. In the latter case, i choose the honey which started getting crystalized at the bottom of the jar. Then I know it is genuine coz fake product doesn`t crystalize.

Unfortunately, we often forget when we have frozen meat or other products in the freezer. You have to be careful with ice cream, after some time it has to be thrown away, the same with meat, especially when it starts to look like mammoth meat. On the other hand, rolls and bread are problem-free (they must be frozen immediately after purchase), as well as fruit, e.g. cherries and, to a lesser extent, strawberries.

I'm surprised you don't have your own colony yet. Regarding meat, I learned that you can just boil it and put it in the jars. It creates delicious "mielonka."

I freeze all kinds of our fruit.


I reject the notion of Poland having a colony. Once we had it in Ukraine but fortunately it is no more. Yet, Ukrainian honey is imported by thousands tons and Polish producers are mad.

Broth, mostly chicken soup in Poland, needs veg to be aromatic. Luckily, they are easily available: carrots, parsley root, celery, leek and onion.

The second trick for the perfect broth is to add an ingredient which people often forget about which is a leaf of Italian cabbage.
This ingredient not only enriches the soup's flavor with nutty and horseradish notes, but also absorbs excess fat, which is especially important for people who care about a lighter diet.

There is one more thing to those veg. Experts on taste recommend roasting them before adding to the soup. In result, the broth gets richer and stronger aroma and flavour.
Roasting also gives the broth a more intense color, which is a hallmark of a well-prepared broth. Unfortunately, many people try to cut corners by adding raw vegetables and meat, which makes the soup taste much flatter.

It also applies to cooking mushroom soup based on champignon. Mushroom should be fried before adding to the soup. I learnt about it 20 years ago by pure accident when I noticed how a female cook was preparing the soup in our school canteen`s kitchen. She explained frying was necessary for flavour, aroma and colour.

So true, and draining the water out of them as well, which gives them more flavour.
Dried mushrooms work too.

Yes, of course, but they need to be soaked in water first.

Obviously.And?

And now don`t forget to fry your mushrooms before adding to the soup. Simple. At last you will do like Poles/Polesses do. And you will be elated in result coz the insipid food you eat on daily basis is good for you know what. Ha!!!!

Of course!You try to paint me as an idiot but fail at every step!
I bet I could cook a better Bigos than you!

It isn`t trying, actually. I do nothing, really, it all comes out so naturally that you allow yourself to be painted so.


Don`t coz you will lose the last stand funds and the PF members will have to support you by paying your Internet connection fees. Don`t count on me, then. hahahaha

"Narobić bigosu" has a slightly different meaning.

:):):): hahaha

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Hey, guys and guyesses, don`t be so quick with making your bed right after you get up in the morning. Let it cool down and dry up for a while. Otherwise, you attract bacteria and mouldy bugs into it.

Airing it at least once a week helps a lot. Washing does even more.

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On Monday I am going to get me a can of light beer.
What for????

Hint - not for direct drinking but to follow Polish grandma`s advice on sth.

Mr Makłowicz, a culinary gourmet expert, recommends beer as an unusual marinade. Instead of the traditional milk, the journalist marinates the fish in light beer, which makes the meat more aromatic and exceptionally tasty.

To achieve the optimal effect, remember to marinate for several hours - that's how much time must pass for the fish to soak in the attractive flavors.

Myślałem że śledzik w wódce pływa.🤔

We never have herring for Supper.


It is already happening.
Of course, I never waste food so I am going to drink that beer marinade later on. Beer sushimi, sort of.

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And today we had it for Christmas Eve, covered in cream, straight from Poland.

In herring salad, you mean?


The fish was excellent. Normally I eat 2 pieces but today I ate 3.


No, I couldn`t force myself to drink it. Yuk!

Nie, śledź w śmietanie.

But served cold?

Yes, 'śledzik na raz' from a Polish store.

So it isn`t as dish but herring salad to me. ):):)

Zwał jak zwał.

Polish grandma warns other grandmas, pas, aunties and uncles not to offer money as gifts under the tree. Small kids expect real presents and aren`t so happy seeing notes in envelopes.

"A banknote is not a gift!" says sensible granny in a letter sent to the forum. Her statement sticks in mind. She been trying to explain this to her loved ones for years.
Kids should remember the Christmas Eve dinner as a magical time with their loved ones, during which Santa brought them a wonderful toy. Not as an opportunity to get rich.

Hey, Kremlin Stooges, Ptak and Iron!
Read, watch and learn how to deal with smoked winter sprats in Polish grandma`s way! Don`t mix the steps below!!!

Do you see the scissors on the right? They are indispensable when dealing with sprats.

Cut off the head.
Cut off the belly with intestines.
Take off the skin.
Separate meat from the spine.
Eat the meat.
Give spines to cats as good calcium source.
Throw the rest into the bin.

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Tomorrow it is Sunday. In many homes the traditional starter aka first course for dinner is chicken soup.

When Should You Salt Your Broth? Many People Make This Mistake

Without the addition of salt, we cannot imagine preparing various dishes, including chicken soup aka broth. However, few people realize thatsalt not only affects the final taste of the soup, but also the structure of the ingredients and the entire cooking process. That is why the moment of adding salt to the broth is so important.

My grandmother always follows the key rule to salt the broth only at the end of cooking. It is best to do this about 10 minutes before removing the pot of soup from the burner . If we add salt at the beginning, it may cause the meat fibers not to close, and as a result, the fat and aromas will not be released into the soup to a sufficient degree, and the taste of the broth will simply be worse after cooking. Additionally, adding salt at the end allows for better control of the taste and avoiding over-salting the soup, because during long cooking, the broth evaporates and the taste becomes more intense.