Polish Eating Impressions

[Pawian]

rdywenur said:

Pawian, I have never seen anyone put it in a metal can. When we say canning it is always put into a glass jar but referred as canning. I have never heard anyone call it jarring.

Well, this jarring was a lingustic joke hahahaha

Since you are always cooking entres I thought I'd make dessert ;D Fresh from the oven. It is a brown sugar pound cake. (anyone interested in recipe email me and I will send it to you)

Why don`t you post the recipe in the forum??? hahaha Old family secret???
PS. There will be Polish desserts too..

[rdywenur]

It is very simple to make. Here is the recipe:

Lenore's Brown Sugar Pound Cake

I found this in the paper and the lady that submitted it said she is asked each week by the members of her church for the recipe. I have never heard of using brown sugar and it sounds good to me. She found it in an issue of FC ....So here goes:

2 1/2 cups of sifted cake flour
1 1/2 cups unsalted butter, softened (3 sticks)
2 1/2 cups firmly packed dark brown sugar
6 eggs
5 tsp of vanilla
1 1/2 tsp of lemon juice
Confectioner's sugar for dusting

Butter and lightly flour a 10-by-4 inch angel food cake tube pan. Sift flour onto wax paper and set aside.

Beat butter in large bowl with electric mixer until creamy and fluffy. Add brown sugar, a few tablesoons at a time, beating 1 to 2 minutes after each additon. Beat in eggs one at a time and continue to beat until mixture is very light and fluffy, about 5 minutes. Beat in the vanilla and lemon juice.

Turn mixer to low speed and gradually blend in flour. Spoon batter into prepared pan, leveling with a spatuala. Bake in a slow oven (325 degrees) for 1 hour 20minutes, or until top springs back when lightly pressed with fingertip.

Cool in pan on wire rack 20 minutes. Loosen around sides and center of the tube with a small knife or metal spatuala. Remove from pan and cool completely. Lightly dust top with confectioners sugar before serving.

[rdywenur]

I was not sure if regular flour would have made a difference so I stuck to the recipe 100%

[rdywenur]

Well, this jarring was a lingustic joke hahahaha

Yes it jarred our attention.....hahahaha!!!!

[Pawian]

The results:

VICTORY!!!! hahahahahaha

[Pawian]

This is the way we love cooking our seafood. All the family devour it with pleasure.

Take assorted seafood and surimi crab sticks




Shred the sticks into strips and mix with seafood


Add flour and mix. Put on a fryin gpan and fry. The shredded sticks should connect the pieces of seafood and create one tasty crunchy pie-looking omelette.


Serve with rice.

[scatts]

Here are some shots of the giant portions available at a Bavarian style restaurant close to Warsaw old town:

Golonka


Kaczka

[Pawian]

scatts said:

Here are some shots of the giant portions available at a Bavarian style restaurant close to Warsaw old town:

It looks tasty, but, for heavens sake, it is all meat out there! Eating it suffices for a week or longer. And the portion of rice is so deplorably scanty.

I try to balance my meat, carbohydrates and fiber food in even proportions. Even when I eat tartar raw steak.

[joyce]

pawian said:

scatts said:

Here are some shots of the giant portions available at a Bavarian style restaurant close to Warsaw old town:

It looks tasty, but, for heavens sake, it is all meat out there! Eating it suffices for a week or longer. And the portion of rice is so deplorably scanty.

I try to balance my meat, carbohydrates and fiber food in even proportions. Even when I eat tartar raw steak.

I made some Polish sauerkraut today that has very little meat in it. I has some bacon pieces in it for flavoring.

[img src="[/img]i238.photobucket.com/albums/ff296/fogface/Polishsaurkraut.jpg"]

or direct link
i238.photobucket.com/albums/ff296/fogface/Polishsaurkraut.jpg

this dish has been passed down thru the family. We usually serve it around the holidays. Very basic ingredients-saurkraut, onions, some bacon, water and black pepper.
Joyce TX

[Jaga]

Scatts,

your golonka looks so tasty. I would love to try it also!

[Pawian]

pawian said:

As I said, there are too kinds of black (blood) sausage. Thin and thick. The latter is called not kaszanka but krupniok. I prefer it to kaszanka because it has bigger seeds of kasza (cereal) which are deliciouslyal dente, i.e., a little tough.

While in another thread, I found a picture of Scottish haggis. I was amazed to discover it looks pretty much like Polish black pudding!

[scatts]

Hmmm, yes, the haggis.

Ingredients - sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour.

Traditionally served (as in your second picture) with "neeps and tatties". That being the vegetable 'swede' or yellow turnip and potatoes. Both mashed.

Funny people the Scots!

As it happens, I shall be eating exactly this (surrounded by men wearing skirts) on 24th November when attending the "Caledonian Ball" here in Warsaw's Hilton hotel.

[leslie]

Ian
Will the timereous beastie be wandering on 24th November?

Do you like Rabbie? I think he was one of our best British poets; him and Wordsworth (particularly the latter because he idolised the Lake District!).

Photography was something that Rabbie must have seen in advance; at least it was something he wanted:

""O wad some Power the giftie gie us
To see oursels as ithers see us!
It wad frae mony a blunder free us, 45
An’ foolish notion:
What airs in dress an’ gait wad lea’e us,
An’ ev’n devotion! ""

(From 'To a Louse')

Enjoy your Haggis.

Leslie

[Pawian]

scatts said:

Hmmm, yes, the haggis.

Ingredients - sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour.

Polish black pudding uses almost the same ingredients plus blood, but haggis also gets its blood from heart and liver.

Funny people the Scots!

I have read and heard more of such opinions. Do really most English people look down on Scots?

[Pawian]

leslie said:

Ian
Will the timereous beastie be wandering on 24th November?

Do you like Rabbie? I think he was one of our best British poets; him and Wordsworth (particularly the latter because he idolised the Lake District!).

If you think that Burns Night is in November, it`s wrong! My coursebook says it`s in January!