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Post by Jaga on Jun 24, 2007 22:17:39 GMT -7
Jerzy, Guys,
wonderful pictures! I have to admit honestly that I never prepared tartar beafsteak. This is done from the rough meat and I rather let it to be done by more qualified people than me. But the pictures are wonderful.
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Pawian
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Post by Pawian on Jun 24, 2007 23:51:22 GMT -7
O la la. So many posts in such a short time! It seems this forum is full of gluttons who love the subject of food!
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Pawian
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Post by Pawian on Jun 24, 2007 23:55:19 GMT -7
"The legend says that Tartar warriors used to put a piece of meat under the saddle and after e few hours` horse ride they took it out and ate it raw. "You have to be kidding !!!!!!!!!!! No, this legend is included in all cookery books with a recipe for a tartar. Historians are reluctant to admit it. Horse experts too. |
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Pawian
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Post by Pawian on Jun 24, 2007 23:58:22 GMT -7
.not sure if they still sell it anymore as we don't due to selmonella. I am not afraid of salmonella becuase I add a lot of spices, then the dish is very hot and all bacteria are killed to death. hahahaha |
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Pawian
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Post by Pawian on Jun 25, 2007 0:02:20 GMT -7
Pawi How long did it take to get the horses' hairs out, or did they eat those as well leaving the poor horse with a bald back! Leslie Tartars were barbarian nomads. The propensity to eat raw meat is natural for nomadic tribes. They knew how to make a fire, of course, but very often they couldn`t find enough fuel in the steppe. Besides, during their rides and invasions, when agility and speed played a crucial role, they didn`t have time to cook their meat. So they had to eat it raw. |
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Pawian
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Post by Pawian on Jun 25, 2007 0:06:19 GMT -7
Okay, I've got a picture of some Polish food somewhere....hang on..... You've got your smalec, your ogorki, your countryside home-made cheeses, your Polish breads, your kielbasa.....what more could you want! You forgot about meat pie. This brownish block next to bread. |
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Pawian
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Post by Pawian on Jun 25, 2007 0:07:16 GMT -7
Another one, pierogi i grzby:  Ooops, why did somebody burn these poor pierogis so much? hahahahahaha |
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Pawian
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Post by Pawian on Jun 25, 2007 0:26:10 GMT -7
So Leslie, what is smalek? It sounds familiar but I cannot place it. JUDY It is fat which is made in the process of frying pieces of lard. Lard melts into this fat and pieces become smaller but do not disappear! They are called skwarki and are served with many Polish dishes, pierogis first of all.  |
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Post by rdywenur on Jun 25, 2007 3:01:51 GMT -7
Judy if you have the recipe please share with us. Thanks. I remember my mom made it when I was real small but she now does not remember ever making it.
Pawian...I like pieroi when they are fresh with just some melted butter or nice and crunchy the next day. As for the tartar you must be a real man....real men eat raw meat...LOL ;D ;D
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Post by leslie on Jun 25, 2007 4:00:56 GMT -7
Judy
Smalec is lard, pure and simple, and it is revolting. In England in the 1920s -1930s lard was eaten with bread as the main dish of the main meal by the poorest of the poor people, because they couldn't afford 'real' food.
I am thinking of starting an 'Anti-smalec' campaign in Poland - does anybody think it would succeed??!!!
Leslie the Anglik and good food eater
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Post by justjohn on Jun 25, 2007 4:21:44 GMT -7
;) Hello to all who recognize who I am. I read the forum everyday. Having read this post, I feel compelled to answer. Coming from a family of "food freaks", this dish sounds very good. However, with the issues surrounding eating raw beef and the bacteria, beef tartar has lost its popularity. You will have to forgive my "polish".......if that is what you want to call it, so I will spell the words phonetically. All my life we have had a traditional Easter left-over meal. It is very good as long as you do not look at what you are eating. It is called " schfinsooonka" which is a mix of left over ham, sausage (fresh and smoked), hard boiled eggs, vinegar and scraped horseradish root.......all mixed and marinated for two days in the fridge and eaten cold. My husband makes me eat it outside ! It neither looks appetizing nor smells good, but it is delicious. Just had to get one in for Dad. I think this post qualifies. Judy Judy, I remember the term but if I were to spell it it would sound like "swientsonka" and if memory serves me correctly it was the food prepared on a platter to be blessed by the visiting priest on Easter. Typically eggs, bread, kielbasa, salt & pepper, horseradish etc. Someone chime in and see if memory serves you with this. :) ;) |
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Post by franksdaughter on Jun 25, 2007 7:42:37 GMT -7
Chris,
I have not yet mastered this forum. I have made replies and they have not shown. I guess I have to perfect my technique.
I just had my hands on the recipe last week, but I packed it away SOMEWHERE due to a lot of work being done on the house and having to stash tons of stuff everywhere. I will find it when we get straightened out here.
John, "swientsonka" looks right to me. It looks and smells revolting, but it is delicious. Lots of vinegar and scraped fresh horseradish. And yes, eaten with chunks of rye bread.
I had an aunt who lived on lard sandwiches. She would just spread it over everything. She lived to be 100. Go figure !
As for the "meat in the armpit" story.........It was not good that I read the comment right after breakfast. I wonder if they braided their armpits first.
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Post by kaima on Jun 25, 2007 9:17:58 GMT -7
Judy Smalec is lard, pure and simple, and it is revolting. In England in the 1920s -1930s lard was eaten with bread as the main dish of the main meal by the poorest of the poor people, because they couldn't afford 'real' food. I am thinking of starting an 'Anti-smalec' campaign in Poland - does anybody think it would succeed??!!! Leslie the Anglik and good food eater Leslie, I will be Volunteer #1, though I am Slovak. I will fight from the southern border. Slovaks love to roast cubes of bacon or bacon fat over a backyard camp fire and catch the drippings onto rye bread to eat... I made sure this is one tradition I passed by, just happening to stay as far away from the opportunity as possible for the evening. Kai |
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scatts
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Post by scatts on Jun 25, 2007 9:36:53 GMT -7
Rdy,
That's such a weird picture to see for someone in Poland as you would NEVER get such a thing served here. Not all on the same plate. It's a Polish "mixed grill" with all the favourites - keilbasa, pierogi, gołąbki, and bigos. My goodness!
Franksdaughter, smalec is what we Brits call 'dripping'. It is basically all the fat and bits of meat that fall (drip) from a joint of meat while it is being roasted. When it cools down you have something that can be spread on bread. With some salt & pepper and an ogorki a good smalec is hard to beat. Better in the winter of course.
It has associations with being being poor in the UK so it's not a popular dish over there. More fool them!
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scatts
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Post by scatts on Jun 25, 2007 9:48:47 GMT -7
Okay, I realise I missed page 2, happens to me all the time!
I think you might be joking but just in case. That's bread, next to the bułka. A chunk of fresh bread cut from a massive loaf. Delicious!
Haha. Yes. This is a topic all of its own, how to cook pierogi. There seem to be two main schools of thought - boil and fry. These were obviously fried (cabbage and mushroom) and when fried I quite like them as shown, slightly over done. I prefer however the boiled method, as in your picture, but this can vary a lot depending on the quality of the pierogi.
John. I think you're about right with świętsonka. Certainly those would be the popular ingredients of the Easter basket. We tend to only use the egg which is chopped and passed round much like the opłatek at Christmas.
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