Comments on: Dzień Dziękczynienia – Thanksgiving

By: Pat

Pat — Sun, 08 Nov 2009 17:10:15 +0000

Just a thought- I think Polish galaretka is translated as aspic

By: Anna

Anna — Tue, 02 Dec 2008 19:28:32 +0000

Wow! you guys could start a regular Polish cooking show or something!
Now my comments: there is no way I can eat kaszanka. I’ve tried. It’s vile. It has to do with the texture, I guess. Flaczki are good! Yum! I had a Vietnamese roommate once who used to make the best Polish flaczki ever, she served it with rice, though and was convinced it was a very mundane Asian dish.
Creamy beets? Is it even possible to make them that way? I’ve never heard of it. I normally boil them, then shred them. Season lightly with lemon juice and sugar (only if you want) and ready.
Sernik – I hear you on the “too dry” bit, and I agree. Blame the twaróg, but if you make a Polish cheesecake using Philly cream cheese, then it turns out so light and fluffy, just like a Japanese steamed cake. Much better than any American cheesecake I’ve tried.

Ah, the jelly and jello problem. Michael, you probably won’t believe it, but just recently I was having the very same discussion with a Polish-English translator, who was arguing that since jelly is made using gelatin (is it? I never knew that!) it CAN be translated as “galaretka.” Ręce opadają…

By: Michael

Michael — Mon, 01 Dec 2008 21:49:28 +0000

I haven’t come accross any polish food as bad as galaretka but i speak from limited experience.

I don’t like ser biały(i am not a cheese fan anyway) but i love oscypek.
I like serek homogenizowany and wiśnówka but not together!
I think that there is so much good Polish food that we could spend a lot of time talking about it.

P.S. I am not British but i don’t take it seriously when people put Ireland, England, Scotland and Whales all together. I am Irish amd the food is great here, better than English food i think!;-). To jest żart.

By: michael farris

michael farris — Mon, 01 Dec 2008 14:29:12 +0000

The best heated kaszanka I’ve had was in Budapest (where’s it called hurka and comes in two varieties, blood or liver, both yummy).

Some hears ago I had loose kaszanka (not in a skin, given to me by a friend with relatives in the countryside) I heated it per instructions and almost wretched (I’m not sure why, heated kaszanka in a skin has never provoked that reaction). But still generally I prefer cold kaszanka.

Beets are fine (I prefer boiled whole) but I can’t have too much as it does something with my stomache (not to mention intresting bathroom effects).
Seler is another food that can give me stomache problems if I have too much of it but in small doses its really necessary in some dishes (sałatka warzywna just isn’t the same without it).

By: scatts

scatts — Mon, 01 Dec 2008 10:22:30 +0000

Sorry, but I need to stand up for a good kaszanka sausage. Grilled with some onion, ogórki and mustard on the side (not horseradish) and accompanied by some fresh bread it is really hard to beat!

I can deal with galaretka on the few occasions I have to. It’s a sort of solid, bouncy rosół.

Agree with Mike about peas and carrots but would add beetroot as well when it’s done all hot and creamy……yuksville!