/ck/ - Food & Cooking

(1kg pork fat, half an apple, 1 big onion.)

Looks like somebody already ate it.

I had it as an appetizer in a restaurant in Prague. It was delicious but offputting quantity. It was a ball the size of a softball, all studded throughout with pork cracklins, (no apple that I remember), but covered in crispy brown onion strings. It was served with tangy sour sliced rye bread. Absolutely delicious, but uhh, I don't put much butter on my bread typically, so of course I left most of it on the plate. My sister is a cardiac surgeon...and was in horror!!...but eventually had a slice too and admitted it was yummy.

Noice, here in germany we have Griebenschmalz... almost the same but with roasted onions in it.

>>5095925
yep, half of the bowl eaten already. Too good for my own good.

>>5095922
um I'm half slavic half jew. :( south slavic i don't think we have that.

>>5095935
I see in trade either cracklings or onion but never both - and I don't get it, why. This is the best.

Apple adds a little nice tang to every overly fatty food. Try duck with apples.

>>5095943
yep, north slavic and german I think. I'm from Poland but I'm fairly sure Ukraine and Russia have them and would be surprised if others there don't.

>>5095922

great with sauer pickles or fresh shopped tomatoes. also you can put some grilled potatoes. the great thing about this is that you can keep it for a week without to see anything rot away.

>>5095922
wow, ocvirki, forgot they still exist. as a kid i used to like them with fried eggs. never smeared on bread though, that's just horrible.

What might this product be called in a Polish delicatessen? Just wondering because I could probably pick this up in my area (South London, cheers for bringing all your lovely beer to my ends BTW) and I fucking love Slav food. Boczek fat similar to what I'm looking for?

>>5096086
>What might this product be called in a Polish delicatessen?

SALO

>>5096086
Smalec ze skwarkami.
But I doubt you'll find one with both cracklings and onion (which is the best combo) although I guess you could fry some onion in one store-bought.

>>5096107
Please no that film was enough the first time

>>5096125
Neat, pretty sure I've seen jars of smalec in the local shops so I'll try and pick some up soon, cheers.

>>5096107
That movie was fucked up

>>5096107
it's

British SLAG and plastic

I've never tried that because I've never seen it before. It looks good, if that was available to me, I would try it. Banging yes!

>>5095922
I've had bread with seasoned lard, and yes, it's fuckin delicious

>>5096152

get best bacon with as much fat as possible. shop it small, melt the fat it out and grill slowly the meat parts.. fish out the meat parts few times (you can use them in salads or add to smashed potatoes. it is delicious. also soup when your GF is a vegan bitch who nerves you to became one) when the fat is much let last package of the bacon in and gill it slowly to the crusty. add some garlic, pepper, shopped onions or sea salt (i prefer bit salt and add the onions or garlic later to the bread) put it into cold. and here you go. you got some tasty east european food you can use for weeks. btw. this type of food comes from old times when people slaughtered their pigs for winter saving costs (and it costs a lot of shit to keep pigs war and fat during the winter in north Europe) and time too cook.

>>5095935
Dit heißt Speckfettstulle.

>>5096237
actually, instead of bacon (which is half red meat, half the fatty tissue) get whatever it's called where you live - pork fat - just the white tissue. Here it's called Słonina, and it costs 1/4 the price of good bacon.

>>5095922
no maaaan that's just wrong, buy or get sam pork lard, spread on bread, preferably toasted and season with paprika and finely chopped onins, some people put even a pinch of sugar on the fat itself, that's the way we eat it on the balkans, yummy!!

>>5096304
Des hoaßt Schmoizbroud zefix.