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/ck/ - Food & Cooking

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15298526 No.15298526 [Reply] [Original]

What are your feelings on Polish food?

>> No.15298529

It looks like dog food so there's that

>> No.15298531

>>15298526
I like cabbage

>> No.15298536

>>15298526
Based.

It's food for working men, filling, unpretentious and delicious.

Anyone says otherwise and they are weak men and those who shouldn't be able to pass on their genes.

>> No.15298555

>>15298526
I once had a Polish roommate. He was the biggest slob I knew. Also he'd break and then hide my shit (bowls, plates, etc.), acting like he wasn't the one that broke it. Fucking retard.

He always made these Polish pork patties or some shit, and now I can't eat pork patties without being filled with rage.

>> No.15298561

>>15298555
... "pork patty"? Like what's in McRibs?

>> No.15298565

>>15298561
Dude I don't know. He had some yellow onion, minced pork, black pepper and some other shit. Just formed them into patties. He had nothing else on the side. He'd eat nothing but the patties.

>> No.15298633

>>15298526
Hearty shit for enduring the cold winters of North-Eastern Europe.

>> No.15298642
File: 164 KB, 601x590, 1606301973885.png [View same] [iqdb] [saucenao] [google]
15298642

>>15298526
>what are your feelings on Polish food?
Much like the polish and poland itself it shouldn't exist.

>> No.15298665
File: 1.37 MB, 3264x2448, kluski.jpg [View same] [iqdb] [saucenao] [google]
15298665

I'm a half-Polish American. The Polish side wasn't as influential in my upbringing so I don't have a strong food tradition to carry-on, but I was basically raised on kluski and latkes, and we had golabki and perogies for special occasions. babci made the perogies and golabki and they were out of this world good, not like the store bought or cheap stuff you find around. i still make kluski soup almost weekly.

like anything Polish food is underrated as long as you filter-out the trash or the heavily compromised recipes that emerged during the Great Depression when people didn't have money or access to the traditional ingredients

>> No.15298728

>>15298665
Recipe?

>> No.15298757

>>15298665
so you are a jew

>> No.15298759

1/8th Polish immigrant reporting in. Kielbasa and sauerkraut is based and the only remnant of my heritage

>> No.15298763
File: 371 KB, 2048x1362, IMGP1297.jpg [View same] [iqdb] [saucenao] [google]
15298763

>>15298757
No, I'm part Polish and none of my ancestry is Jewish

>>15298728
It's all too much to get into now anon, but it's good stuff

>> No.15298765
File: 2.00 MB, 2500x1931, polish cuisine smol.jpg [View same] [iqdb] [saucenao] [google]
15298765

>>15298526
That's amerimutt schlopp, not polish cuisine. You don't eat Golompki with pierogi, sauerkraur (of all fucking things) and random sausage. Pic related is polish cuisine.

>> No.15298772

looks raw and bland

>> No.15298773

>>15298763
All the recipes I can find are nigger dykes pretending to be polish, I’d like something authentic and not retarded.

>> No.15298777

>>15298526
shit
t. polish negro

>> No.15298781

>>15298773
learn from Grandma Lipinski (now surely dead). this isn't the soup but this is kluski kladzione

https://youtu.be/AyYmgI7nOBk

>> No.15298797

>>15298773
Just google "traditional polih cuisine", pick something which look nice, translate ecipe name into polish, look in polish for a recipe via google images, translate recipe into your own language. E Voila. Never try cooking Polish when the author looks like a mutt. I garantee they fuck it up. Just look at the OP.

Simple meat pierogi with some Winiarki Barszcz (ready made powdered bete soup) ould be good for starters.

>> No.15298819
File: 42 KB, 720x720, krakus-barszcz-czerwony-familijny-warszawa-536339598.jpg [View same] [iqdb] [saucenao] [google]
15298819

>>15298797
>powdered bete soup
come on anon, at least buy the nicer stuff that comes in cartons / bottles

>> No.15298832

>>15298819
I do, but I'm sure mutt anon wont be able to get such a relative fresh ingredient, unlike the powdered stuff.

>> No.15298841

>>15298526

Pretty fucking good. One of the best restaurants in my city is a Polish cultural club and the food is incredible plus there’s a vodka menu with like 200 selections of ways to get slartbarsted.

>> No.15298845

>>15298642
>WAAAAHHHHH GIB BACK PRUSSIA NO FAIR >:(

Honestly Germany deserved everything it got, and I’m as German as I am Polish.

>> No.15298848
File: 2.71 MB, 4032x2268, 20201224_150638.jpg [View same] [iqdb] [saucenao] [google]
15298848

Christmas cabbage rolls turned out nice. Blessed polish cuisine.

>> No.15298854
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15298854

Quite underrated, heavy, certain dishes have German influence, such as schabowy, which is poles version of schnitzel, lots of soups, overall i like it, it's great for home cooks to improve theirs skills, not so presentable sometimes. If anyone interested, can do some in deep guide, for something orther than pieroogies and gołąbki

>> No.15298867

It's alright. I like the sausages and perogis are great!

>> No.15298876

>>15298526
good cakes

>> No.15298894
File: 161 KB, 960x1280, 1107161310.jpg [View same] [iqdb] [saucenao] [google]
15298894

>>15298867
but anon, the golabki are supreme

>> No.15298903
File: 110 KB, 710x954, 1494870840763.png [View same] [iqdb] [saucenao] [google]
15298903

>>15298845
>someone pokes a bit of fun with some harmless banter
>polish inferiority complex kicks in, he gets buttmad and lashes out
Nearly as bad as a certain other group of "people".

>> No.15298908

>>15298765
>no Pączki
for shame
one of the best things to come from polish cuisine along with dill pickle soup

>> No.15298917

>>15298903
go back to /pol/ and cope harder

>> No.15298926

>>15298854
Did your Polish family keep carp in the bath too?

>> No.15298946

>>15298526
Very underrated

>> No.15298953

>>15298765
Central Europe doesn’t really have “cuisine”. It’s all variations of simple peasant food or dishes from neighbor countries that occupied you for a certain period.

>> No.15298975

>>15298953
>t.chink eating insects

>> No.15298999
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15298999

>>15298953
but anon you're mad for some reason

>> No.15299014

>>15298665
>I'm a half-Polish American
Americans larping as other nationalities always give me a good chuckle

>> No.15299021

>>15299014
I grew up with a Polish babci who spoke Polish and cooked all these dishes. She got very ill when I was still little so I never got to learn from her directly how she made her perogies and golabki

It's not a larp anon, I'm not Polski but my family is

>> No.15299041
File: 112 KB, 860x745, you.png [View same] [iqdb] [saucenao] [google]
15299041

>>15299021
>It's not a larp anon

>> No.15299045

>>15299041
this is the food and cooking board anon

>> No.15299060
File: 26 KB, 208x242, nou.jpg [View same] [iqdb] [saucenao] [google]
15299060

>>15299045
>THIS IS THE FOOD AND COOKING BOARD ANON

>> No.15299078

>>15298526
They have a rich heritage of sausage and cured meat production, severely underrated compared to the fetish people have for shitalian and spanish products.

>> No.15299114

>>15298526
Love me some pierogis and cabbage rolls.

>> No.15299371

>>15298763
>No, I'm part Polish and none of my ancestry is Jewish

You must be the only person in the world with this combination who is untainted then.

>> No.15299380
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15299380

>>15298526
I like the authentic stuff

>> No.15299420
File: 70 KB, 1280x731, 6846515151.jpg [View same] [iqdb] [saucenao] [google]
15299420

>>15299380
>authentic polish

>turkey meat
>skinless

>> No.15299822

do wyjebania

>> No.15299949
File: 609 KB, 1512x2016, ROLADĘ w sosie kurkowym, z kluskami śląskimi i modrą kapustą.jpg [View same] [iqdb] [saucenao] [google]
15299949

Polish American restaurant fare is so weird to look at, I know it's cheap stuff, but it's also clearly stuck in the 80s when everyone emigrated. You wouldn't get a plate like in OP even at basic, roadside eatery in the middle of nowhere.

>> No.15299951
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15299951

>>15298845

>> No.15299992

>>15299949
>it's also clearly stuck in the 80s when everyone emigrated
The fuck? The major wave of polish immigrants occured in the late 19th century/early 20th century to slave in the slaughterhouses and meat packing plants.

>> No.15300149

>>15298765
You're full of shit.

>> No.15300179
File: 244 KB, 723x760, Bitch Plz.png [View same] [iqdb] [saucenao] [google]
15300179

>>15298765

>aspic
>traditional

>> No.15300187

>>15298529
so does your mother

>> No.15300209

>>15298526
Grew up eating it. It’s delicious. Many hearty dishes for cold winter nights. It’s pure comfort.

>> No.15300214

>>15298903
You think this is bad? You should have seen how insufferable they were when the Pope was a Pole.

>> No.15300232

>>15300149
Cope harder, mutt.

>>15300179
>implying boiling pork bones to create gelatine isn't a traditional way to preserve meat and fish
Aspic doesn't need to come in the powdered variety like jell-o.

>> No.15300244

>>15298526
T. actual Polak
I personally like it (duh) - but it doesn't incorporate enough vegetables compared to other cuisines
It is a combination of Russian and German cuisine in big simplification.
Hearty, heavily based on meat, carbohydrates such as potatoes or kasha and some plain vegetables like cabbage, cucumbers, beetroots.
The highlights imo would be pierogi, bigos and gołąbki - they usually don't look stunning but they are definitely worth trying out if you have a chance. There is also chłodnik - a cold soup in lieu of gazpacho: made with beets, yoghurt, fresh cucumbers, dill etc. It might be an acquired taste but I really like it during the hot summer days so if you can handle cold soups I also invite you to try it out.
Schabowy is pretty much a budget version of wiener schnitzel where veal is substituted for pork.
I think that polish pastries are pretty nice - sernik/cheesecake that uses cottage cheese instead of philadelphia cream as in the US(I suppose). There is also makowiec - a sweet roulade cake made with raisins and poppy seeds, a classic. For christmas some people make a slow, cold fermented gingerbread which is much more flavourful compared to the typical, fast preparation version.
Speaking of fermentation - we are not as crazy on this preservation method as the russians are, but we do indeed make sauerkraut and (half)pickled cucumbers.
On the subject of traditional drinks - kompot is pretty popular in the more comfy scenarios, basically a fruit beverage obtained by cooking the fruit in water with sugar and cooling it down to room temperature. Some areas more to the east have kvass - a fermented, non alcoholic drink made with rye bread and sugar, it is hard to describe the taste but it is sugary and slightly malty with small carbonation.
Alcohol - generally vodka and beer(we have two distinct styles - Baltic porter and Grodziskie).

The food made in Chicago's Greenpoint is basically boomer Americanized version of polish food

>> No.15300248

>>15300244
Cont.

If you have any questions then feel free to ask:)

>> No.15300250

>>15300244
Kvass tutorial: https://youtu.be/k1UTJKBMvgc

>> No.15300255

>>15300232

The heat required to melt bones down to become gelatin is very high, and the process to boil it down in a timely manner didn't come up until the 19th century thanks to French chemists.

>> No.15300307

>>15300244
i got a kielbasa sausage for u

>> No.15300308

>>15300255
>melt bones down

The bones do not melt, unlike that lump of fat you carry around in your cranial valut, which evidently melted away some time ago.

Most gelatin today is made from collagen found in pork skin. This is why they have a huge plant right next to the fucking Cracker Barrel Restaurant in Davenport Iowa where it's made. The skin comes from the Tyson killplant across the tracks.

>> No.15300327

>>15298526
A) Both gawumpkis should have sauce.
B) The pierogis should have sauteed onions and sour cream.
C) The kielbassa should be fresh when served with kraut, not smoked.
D) Nobody eats all that shit together.

>> No.15300331

>>15298526
as a hungarian I love polish food and polish people like if they were my brothers
amerimutts and chinks cannot comprehend the brotherly love we share bros

>> No.15300445
File: 59 KB, 1024x768, 1600683323210.jpg [View same] [iqdb] [saucenao] [google]
15300445

>>15300255
>melt bones down for gelatine
>/ck/
You are clinically retarded. You throw bones in hot water, it doesn't even need to boil and let them simmer for a couple hourse. E voila, gelatine which you now can use to preserve all kinds of stuff. Jesus Christ, man.

>> No.15300475

>>15300445
>Speaking with authority on a subject you know nothing about.

Ignorant speculation has been a long treasured /ck/ tradition.

>> No.15300510 [DELETED] 
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15300510

>>15300308
This better be a joke, anon.

>> No.15300542

>>15300308
Imagine the smell.

>> No.15300726

>>15300214
Can confirm. Got a friend in Lublin and the catholics there still brag about how the pope visited the town 200 years ago,

>> No.15300761

>>15300244
>no mention of golanka
shamefurdispray.jpg

Also, t. [whatever] goes at the end of a post.