7 Polish Foods I Will Never Eat Again!
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- Опубліковано 1 сер 2024
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There's a ton of tasty and delicious Polish food that is worth sharing with the world. However, today, we will depart our normal videos that boast about Poland to detail some of the worst dishes I've encountered in my years here. Please watch the video to the end, and don't be shy to tell us what you think!
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Czernina is very rare nowadays and I think 90% of Poles have never eaten it.
Dokładnie tak.
Próbowałem dwa razy i nie czuję potrzeby, by sprawdzać po raz trzeci. 😉
Za żadne skarby nie spróbowałabym ;)
Uwielbiam ❤️
Pyyyychota 😁👍
After recently visiting my girlfriend in Poland for 3 months (I'm American) I've tried all of these things and I LOVED EVERY SINGLE ONE. FAKT
You just love your girlfriend. If she ask you to eat stones you would do it with pleasure :)
FAKT!!!
Any stomach revolution after all ?? :o)
sameeeeeEEE literally meeeeeeeeee
You must be a polish, then.
You really need to find a better source of Potato Pancakes. Their should be thinner (so they don't feel undercooked in the middle)+ on a less oil (that is a relict of older times when people used crappy pans, now we have the 'teflon' ones).
And (important!) as soon as they are taken off the pan they should end up on the paper towels for the very purpose of drying them from both sides, soaking any excess oil into the towel. This way they are much, much better.
PS: Great complaining skills, you are assimilating pretty hard into Polish society with skills like that ;)
Exactly.
the best comment here
Even if they're prepared that way, they're still oily and have a taste of a raw, undercooked potato for me. Altough yeah, still better than if prepared the wrong way.
So true, also its not as easy as it seems to cook them well. A lot of people can't make good and tasty ones.
Exactly! My Mom makes Placki Ziemniaczane super thin, super crispy with almost no oil.
w życiu nie jadłem czerniny i nie wiem co to 'staropolski sernik', ale polski sernik potrafi być pyszny
and you call your self a polak? your grandmother should be ashamed for not feeding you properly
My mother in law can bake so light and flufy cheescake you would eat and again and again and.... Etc.
ale tylko z rodzynkami! ;)
@@migaczone you are sick strawberries or currants but no raisins
Sadly the example of cheesecake you show isn't appetising at all. My father used to make these and did 2 versions, one with fruit and a lattice pastry top and one without fruit. Both are delicious and I find the versions in other parts of the world inedible, over-sweet, and why jam? I don't think the "cheesecakes" found in other parts of the world have any cheese in them at all, or just minimal. Cheesecake should be made of cheese.
A już myślalem że na 1miejscu będą Flaczki. Chociaż dla mnie Flaki to coś co mogę jeść codziennie z bułką, na ostro... zawsze.
fuj
A dla mnie Flaki to najgorsze co w życiu jadłem
To samo, flaczki są najlepsze!
Ja tez myslalam ze flaki 😂
@@krystynahull6044 cztery bułki kajzerki, słoik flaków zamojskich i pół litra. To jest wolność
ua-cam.com/video/33FUu7EgNNs/v-deo.html
another one of those "Hate my Poland" episodes, I love them! I'm happy to see you complaining for 10 minutes, congratulations - you're a real Pole now :D
Najlepszy komentarz!😆
Hahaha!
YES! If a pole doesn't complain, there is something wrong with him!
Załóż kanalik "szajby ojkofoba"
Yes! We love complaining!😀
The key with potato pancakes is to put them on a piece of cooking paper right after frying them. It will drain most of the oil and make them great.
Use the paper towel to squeeze out the potato starch before you make and Fry the potatoes oil is good for you.
And making them not too thick, so everything inside is cooked properly and crispy!
Paper towel rather. But properly fried placki do not need too much draining.
To make the senter bit better tip for potato pancakes (if you make them at home) - cut them into teaspoon-sized pieces, fry them in a pan until they are crispy. A great snack with beer or vodka.
Also, to fry them in hot oil. Most people make the mistake of frying them on a pan that is not hot enough.
Understandable, You're forgiven, but now because of you I have craving for some pickled herring in cream...
Rozumiemy, wybaczamy, ale zrobiłeś mi teraz smaka na śledzika w śmietanie...
Fascinating, my American wife loves Polish cheesecake made at home precisely for all the reasons you hate it. She appreciates it being significantly less overwhelmingly sweet. Hers is nice and fluffy though, I admit I've had some of them that had the rough consistency of a brick.
In general American cakes are disgusting because of the ingredients they use. They don't use sugar as a sweetener but corn syrup and God knows what is cream made off.
My U.S. wife only dislikes "flaki", she say it is the gummy texture.
@@blademan4043 Yeah, flaki is very much an acquired taste. Took me decades to actually start to like it. These days it's one of the foods I miss living in the US.
I can borrow your preface to Polish cheesecake to explain why I don't like most Canadian sweets, even though I've been here for over 30 years. Everything is 75% sugar and just a little bit of something else. Sugar kills the flavour.
@@WallyOtt that's true, they add so many sugar and other things to make taste better that they cant stand natural taste of things.
Kaszanka z cebulką podsmażoną, cymes.
Serniczek pierwsza klasa.
Placki ziemniaczane z kefirem, mniam...
Szproty super z chlebkiem, bez chlebka się nie najesz...
Śledzik najlepszy do mocnego alkoholu
zgadzam sie ale czerniny tez nie lubie
Placki z kefirkiem najlepsze! Kefir koniecznie prosto z lodówki 😋
@@slavicdrill3211 ja nigdy czerniny nie kosztowałem... Podejrzewam, że nie smakowałby mi
@@paulinadobronska8446 Z maślanką też dobrze wchodzi :D
@@falaplazmy Jest zaskakująco słodkawa, bo z dodatkiem octu. Krwi ani pasztetowego posmaku nie ma. Jak dobrze ugotowana, to przypomina zupę wiśniową z kluseczkami, tyle że na gorąco a nie zimno. Smaczna 😄. Najlepiej jeść nie wiedząc co to, żeby sobie wyrobić zdanie, bez obciążenia psychicznego.
Hey Russel! There is no such thing like "too much vinegar" in poland ;)
Ciekawe co by powiedział na meduzę z octem :-)
I love vinegar, I sometimes add it to soups, like cauliflower soup. If we talk about herring - I can't understand how people can eat herring with cream. It's like eating strawberries with oil.
@@anamojo2808 Sour cream, not sweet.
Vinegar improves a dish.
I'm a bit shocked by this video, potato pancakes, Polish cheesecakes and blood sausage are some of my top Polish foods! How can someone not like them I don't understand 😅 You're absolutely right about the fish though, that's horrible 😂
I’m polish living in Us and I have to tell you that cheesecake here is a all sugar. But I can imagine if you get use to it to that sugar you might not like our version
Blood sausage is a kind of cheap by-product. Limited number of producers make an effort in making it really nice, so you usually end up with trash being served. And about cheesecakes - you should try the ukrainian style ones - I was surprised.
the "blood sausage aka kaszanka/kiszka" he presented looks very poor quality, i love kaszanka it's healty, simple and nutritious and tasty if good qulity and served properly. But i would NOT eat the one you bought, it should look almost black and it shouldn't have big chuncks of meat or whatever is there in yours
@@fL_0m3n The same thing in southern Germany about the cheescake, but also desserts in general. At first it all looked so enticing, but then it tasted lije it needed sugar. After a while we all go used to that, and then when we eventually returned to the US, every dessert either made us gag or gave us headaches because of how awfully sweet they are. And we stay away from those US-style desserts. As I recall, that sweet tooth came from the Brits.
@@grovermartin6874 I can say after 51 years living in USA , too much sugar in sweets.
I'm turning 30 this year, and what I've noticed in my most recent ten years, is that you learn tastes similar to other things. I hated certain foods at first (and even though I'm Polish, I hated herring too!) until I tried them enough times to start appreciating their taste. The first time you try something completely new, your body seems to think it might not be perfectly safe to eat, hence the horrible taste... But if you eat it a few times, it's like some switch magically goes off in your brain that tells it "okay, this doesn't seem to be poisonous after all, since you're still alive... Go on, you can enjoy it now".
That's how I "learned" to eat sushi, herring, blue cheese and a lot of other foods that I (and many others) found disgusting at first. And boy am I glad I did that, as they are some of my favourite things to eat now.
I’m 75 years old , Polish born and still don’t eat herrings. Just not my taste.
en.wikipedia.org/wiki/Acquired_taste
Królu złoty z Ameryki - właśnie mi przypomniałeś że muszę zakupić kaszankę bo bardzo dawno jej już nie jadłem ale jesli znajdziesz takową dobrej jakości to palce lizać 😀
Jak to jest że np kaszanka tak a czerniny w życiu nie tknę, fuj;)
Wszystko rozumiem... ale sernik! Szok. Widocznie trafiłeś na bardzo, bardzo zły sernik.
na bardzo, bardzo dobry, prawdziwy polski sernik :) bardzo łatwo dostać w cukierniach przesłodzone serniki w stylu odpowiadającym amerykańskiemu podniebieniu, ale to nie są typowo polskie serniki, taki prawdziwy domowy polski sernik to właśnie taki suchy, lekko dosłodzony twaróg :)
try to get one in a fancy restaurant with fresh raspberry sauce or in tociekawa cafe in Krakow with fancy toppings and mixings but the best and richest but not overly sweet just the way i like cheesecake is what my mother in law makes.
ja też nie lubię, chyba że taki na zimno
@@pokineusz3501 Klasyczny sernik faktycznie ma dość zwartą konsystencję i nie powinien być za bardzo słodki. Niestety często jest tak, że ser ma kwaśny posmak co, według mnie, obniża jego walory smakowe. No i nawet taki klasyczny sernik nie powinen być suchy.
@@pokineusz3501 no i właśnie, a w moich rodzinach prawdziwy domowy polski sernik nie powinien smakować twarogiem :D (co do słodkości się zgadzamy). Pewnie co rodzina i co region to inna definicja "prawdziwego" czy "tradycyjnego" ;)
In my region (Cieszyn Silesia, about 100 km to the south from Częstochowa) there is an old (but still alive here) recipe for potato pancakes fried without any oil, on big metal sheet which is placed on furnace. Those pancakes taste much more healthier. I think you should try it! It's named "placki z blachy". It's hard to find them in restaurant, but they are avalible in some tavern in Beskid Śląski, for example in "Pod lasem" near to town Ustroń.
i had those back in 1983 i miss those
Placki z blachy robiła moja mama, w Beskidzie Orawsko-Podhalańskim. Robiła też placuszki sodowe, ale 2 lata temu piec po 20 latach został rozebrany wraz z przebudową domu.
Dziwne bo ziemniaki zawierają solaninę - truciznę która w procesie obróbki termicznej przechodzi czy to do oleju czy smalcu czy wody. Ale w niewielkich ilościach nie jest zbytnio odczuwalna i pewno dlatego tak mówisz - że jest to zdrowy sposób obróbki ziemniaka
To jest bardzo powszechny "chłopski styl" pieczenia placków ziemniaczanych jeszcze po wojniebędący niemal standardem. Na polskiej wsi po prostu każda odrobina tłuszczu była wartością a do tego nie było nic innego niż piec na węgiel czy drewno - dopiero niedawno to się zmieniło i styl robienia placków również.
@@1ma1ya1 Solanina w trakcie obróbki termicznej zanika, a zwłaszcza podczas smażenia i pieczenia, ponieważ dochodzi do wyższych temperatur, niż podczas gotowania, nigdzie nie przechodzi, bo nie ma nóżek, po prostu ulega rozpadowi, jak wiele toksyn w roślinach jadalnych po obróbce.
As a Pole, I don't think you've tried these well-prepared dishes. I don't like fish and seafood and I won't try blood soup. The rest of the meals, when prepared properly, will please everyone.
You will never try blood soup but in the same time you are trying to cinvince someone to try well-prepared versions of dishes YOU like.
I'm confused.
@@MrHexior He's from the South.....some of their dishes I can't swallow neither...
I am surprised you didn't mention Flaki. Me and my girlfriend love them but many Poles hate that dish. I still remember from my navy days, each week when there was that specific dish being served, from the entire company of 153 only 16 were going to the mess hall 😂
the very first dish, that I Tried, and knew & identified as particularly Polish, was Flaki. I was told, it was made with Tripe so I probably wont like it..... I loved it
Flaki, tatar, galareta (też z octem) :-)
@@jacekolejniczak8726 zgodzę się z flakami (jak powyżej) i z galaretą ale nigdy nikt mnie nie zmusi do zjedzenia choćby kęsa surowego mięsa więc tatar odpada
@@Deathscythe39 Współczuję.
I love Flaki. My grandma cooks the best Flaki in the world. It's savory heaven :)
You've just listed almost all of my favourite foods😂 😂 I really enjoyed your views on some of these because they're so different from mine, especially the hearing! I actually went to the fridge to check and you might be onto something with the 'skinned snake' ;) All the best Russ!
Wow... Czernina, that's an experience... I have to admit that I've never had an opportunity to try and don't know anyone who has (as far as I know). Did you know that way way in the past it was served to a suitor as a sign that his marriage proposal was rejected?
I had it as a child.
It is also known as " czarna polewka " when given to a suitor as a rejection for marriage proposal.
W regionie gdzie ja się wychowywałem, Mazowsze, ta zupa była znana jako "czarnina " i zawsze była robiona z krwi kaczki z dodatkiem jabłek co dawało słodko-kwaśny smak...pycha.
When my family visited Greece and to the lesser extent Spain we couldn't bear their desserts, they were so damn sweet. Every cake had too much sugar in it, it tasted too sweet and was even more unhealthy than normal cake. I've heard that the American cakes and pies are very sweet as well, I've never had them so can't compare to the Greek levels of sweetness. It's true that some people in Poland might make cheesecake not sweet enough and too bland, a friend of my family was gifting us her cheesecakes and they were exactly that, the only cheesecake I've had that tasted like you described. But I find most of the polish cheesecake to be perfect, not bland and with barely and sugar in it and not way too sweet like in Greece or possibly the US. But it't normal that after growing up in the US with its desserts your more used to how they're made there. But I think that most Polish would like the Polish cheesecake way more than the American one,
Greek sweets and Middle East are terribly sweet , much sweeter then American. That’s why you get a tiny piece of them not a chunk.
Grandparents from Poland. I’ve never had the 2 “blood” items but love the rest, especially the herring. 👍🏻
czernina was famous in the past because it was offered to the boy by a girl’s father when he didn’t allow for marriage
I have always lived in Poland and have NEVER eaten blood soup.
@@jacekolejniczak8726 That's very sad.
Kaszanka is simply black pudding
@@raraszek And nobody I know. Nobody eats such things nowadays.
You should be interested how Czernina was used in great drama "Pan Tadeusz" written by polish romantic poet Adam Mickiewicz. During action of this master piece It was served as representation of refused engagement by head of family. Although it states in text as 'czarna polewka'.
I love all the foods you mentioned with exception of czarina. As a Pole living in the United States for over twenty years I can understand your point of view. We all come from different backgrounds, and grew up accustomed to different things and traditions. There are many American dishes I don’t like, for example all kinds of pies. Just way to sweet.
I agree with you. I also live in the US (for the last 42 years) and can not stand the sweetness of American cakes and pies, simply unedible, horrible. Polish cheesecake is my favorite one, precisely because it is not too sweet. There you go, we all are different. When I bake a pie, I cut the amount of sugar the recipe calls for in half.
Americans adding sugar to everything no wonder they leading in diabetes
agree, lots of american food is overly sweet
Very few people can do potato pancakes correctly. They require VERY hot oil and skill. The undercooked center is part of the charm, but it should be just a hint. Also my mom did an oven baked-version, not as tasty, but much easier to digest. A Czech talking here :).
Nazdár kámo! Zdravím z Dolního Slezska, slovanský bratře!
My dad made potato pancakes with left over mashed potatoes, very thin, cooked throughout, crispy on the outside, and not very greasy. Just a pinch of salt.
kaszanka is a polish haggis
1. Sustained - sometimes potato pancakes are too oily and undercooked, so I never buy it ready and always cook to myself.
2. Sustained - cheesecake (as well as any other cake) is owfull but for completely different reason - for me is too sweet and I do not eat sweets at all (only one exception is single doughnut in Fat Thursday due to tradition).
3. Overruled - I don't have black pudding very often but don't mind; with fried onions and mustard is delicious.
4. Overruled - I love to have it mixed with chopped onions + black pepper and spread over the slice of bread. Smoked mackerel served in similar way is tasty as well but less convenient due to tiny bones.
5. Sustained - I like pickles as well as salads made from fresh vegies but this particular product is horrible.
6. Overruled - herrings are my favourite sweets and I can have them all round the clock!
7. Sustained - it's definitely not my cup of tea thou I can have it for special occasion. Regarding that blood soup had been traditionally served for would-be fiancee to let him know the girl is not for him, I'd rather never be honored this way.
Nr 8 (my childhood nightmare) - zupa owocowa (fruit soup). It's pasta mixed with sort of compote. I was forced to eat this until once I vomited the entire canteen in my kindergarten. Since then they left me alone.
Fruit soups… I understand, there are some very bad recipes, mainly in mass kitchens or canteens. But also there are very tasty recipes for fruit soups based on cherries or blueberries or white transparent apples (papierówki). All of them with pasta and cream. The last one also with cinnamon. They definetly doesn't taste like sort of compote, can be eaten cold or warm. You could give them a try.
@@filippajak9022 For me combination of pasta and fruits is the most effective emetic agent. Only imaging of it makes me sick :)
@@maciekszymanski6898 yeah
For me too, fruit soup never tasted good, and I couldn't see my sister eating these pamule. My grandmother called it "pamula", I don't know why. For me, fruit tastes in various forms, but not in soup. Such slippery pieces in fruit mix with flour and water.
@@annakon8423 As a kid I more fancied fresh fruits just picked from the tree or bush. Cooked, wrapped in pancakes, used as a filling for pierogi, never tasted good for me.
That's awesome. I never laughed so hard 🤣. I can see your point. I still love most of them. 😉
Russell, as a Pole and your regular viewer I feel like I have to comment on each food you mentioned haha
7. Potato pancakes - as a teenager I also struggled with eating them - either to raw, soaked in oil or burned almost to coal. But when you find someone who knows how to prepare them - they are delicious, especially in the "Hungarian" style
6. Polish cheesecake - again, for younger me it was also a no go. Too cheesy and not similar to any other cake I then preferred. But now I'm in love with cheesecakes - I love the same taste which was disgusting before :) if well baked, it becomes fluffy and there is a perfect match between its cheesiness, the sweetness of the chocolate glaze (or other top layer - there are a few of them) and other optional ingredients. I'm not sure if you are aware of a great debate over cheesecake and whether there should be raisins in it or not - people keep arguing with each other regarding this topic and it is a serious thing! By the way, during my visit in the US so much food tasted sweet to me, even meat so I understand your impression about the cake which is not sweet at all ;)
5. Blood sausage - oh and there comes something really really tricky. The thing is, when you have a good and proven supplier of things such as kaszanka, then you are quickly in love with it. It tastes great, you can eat it in a few different ways and you quickly fall in love with it. However when you try to buy it in the regular store or market in the city, then it is easy to buy something disgusting. I did it only once in Kraków and it was awful - now I only eat kaszanka when I'm back home in northern Poland.
4. I'm not the biggest fan of sprots and only eat their canned version from time to time. Nothing special.
3. Pickled veggies - here again I agree with you. As long as there is not too much vinegar amd there are only a few veggies pickled together, the taste is great (i. e. Pickled spicy cucumbers with onion, picked zucchini). However if you mix to many, you lose the taste amd it's terrible. Another thing is, when you buy it, it usually has too much vinegar, so i personally recommend eating homemade pickled veggies only! :)
2. Herring - their taste is also specifi, i only like the few variations of herring and none of them is based on vinegar. The vinegar fish I may recommend is the fried cod in vinegar and onions - fantastic!
1. Czernina - never tried, nor want to hahha
Have a great upcoming weekend! :)
2 well it tastes better if you drain vinegar and put it in oil like sunflower oil but its me...and add sweet chopped onion and let it soak over night....keep oil for next batch(it just tastes better) also if fish had been in vinegar too long you can use it as a sandwich spread on black or rye bread with some lettuce tomato no ketchyp or mayo...use those and your own tongue will leave your mouth look for nearest sharp object to hurt you with.4 szprotki well they are good and are an aquired taste to help to get rid of the oily after taste just drink some hot tea ( oolong if you can) and eat plain slice of rye bread with nothing on it you will find that once oil taste is gone you become addicted to them.
Now I'm craving blood sausage and herring.
As for cake, most American recipes seem to call for double sugar to flour ratio
i had not been able to find good herring in us in 40 years. came close from kosher deli in brooklyn in nyc...russ secret to good hearing is to add sweet onion to it and soak it with the herring and on occasion depending on taste add a pinch of sugar and let it sit for an hour or so serve chilled. as for cheese cake US made cheese cake is not really a cheese cake its a philly cream cheese with sugar. real cheese cakes are from germany poland france swtzerland austria and some parts of eastern europe. original cake calls for usage of honey and wild strawberries(poziomki) or black berries(ogudy)that had been preserved. now blood sausage it varies by region my preferances instead of barley type grains(kasza)is rice and it makes huge difference in taste.
@@elfeintwentyfives1620 Śledzie marynuje się nie tylko z cebulą ale i z JABŁKIEM!
@@jacekolejniczak8726 i should beat you with an oar for even saying that! apples and fish! you barbarian!
Russell: "I have to pass, sorry."
My stomach: growls intensively
You can make your own potato pancakes, and they will be 100% better than in restaurants. In my opinion there is 2 options to make them well. First one is you have to use vegetable grater and grate them on large meshes, then add some potato starch, then make pancakes and fry them in a pan in a deep oil, then use paper towels to try them from excess oil. Second one is to mash potatoes to be like creamy substance, then add a little bit of spiritus (almost 100% alcohol), but just a littlebit (it is an old tip to make polish donuts, you have to put a little bit spiritus to donut dough before you deep fry them, works also with potato pancakes). With this they will not absorb so much fat), but of course you should also use paper towel after frying them to dry them from excess oil, then add a little bit of potato starch and finely chopped onion. Then make thin pancakes and fry them in a pan. You have to remember that oil need to be hot before you put them in it.
In my childhood we ate potato pancakes with sour cream and a little bit of sugar, now i prefer just with sour cream or hungarian goulash + a little bit of sour cream on a top of it.
Rest of the dishes is also good, but have to be preper well, and its hard to do it.
This episode is great! It is hard to belive that someone from other culture, can't stand the "greatest hits" of polish meals :D but it is normal. I was listening it with great interest! You absolutely have to make more episodes od this style :)
The Polish cheesecake is good if you're drinking some sweet tea or coffee with cream maybe try that combination see if it improves it. I do find the Polish cheesecake to be a bit on the dry side but I'm okay with it not being super sweet.
Here in my family we make pickled vegetable salad a little different, we tend to put a teeny bit less vinegar to the solution, and chop in bell peppers, carrots, a good amount of sliced up cucumber and even parsley root! It goes along great with fries, especially during summer grills.
Greetings from Krzepice right below Częstochowa!
My grandmother's placki were so delicious! They were never raw in the middle & never too oily, I think she would put them briefly in a tea towel after coming out the pan. Some times we would have them with a sprinkle of sugar on top.
Babcias are the best ❤
@@aliciawilliams9605 💯❤
Placki ziemniaczane are a big hit or miss for me, I loved them when I was a kid but now they are too oily for me and I feel sick after eating more than one but placki po węgiersku are great! Kaszanka is a bit problematic because I'm well aware what it's made out of but I just love the taste and interestingly enough it doesn't taste like blood for me 🤔 but I always eat it pan fried with onions so maybe the preparation has something to do with it. Czernina on the other hand.. I know it exist but I have no intention of going anywhere near it 😅
Przecież placek po węgiersku (placek po polsku, na Węgrzech) niczym, poza dodatkami, nie różni się od kartoflanego. Osobiście wolę ten ostatni, w wersji mniej upapranej, z cukrem albo śmietaną.
Russell,
I'm with you when it comes to potato pancakes. To me, they are just too heavy and they sit like a rock in my stomach!
Kaszanka or blood sausage is awful but not the way my mother made it. She used very little buckwheat. Her recipe was mostly meat and it was yummy.
I enjoy both the Polish and American cheesecakes. However, the older I get, the less I like the American variety because it's just too rich! Too much cream cheese!
Czernina - hated it as a kid but I've grown to tolerate it. It's a food you either love or hate.
Pickled foods are great! Yes, the pickled veggie flavors are indistinguishable but I still love them. I LOVE pickled beets. Have you tried them?
I can't get enough pickled herring! Yes, the skin does look like snake skin but that can be remedied by removing the skin from the fish and then pickling it. It's always been a great Christmas-time treat in our house!
You didn't mention other pickled food but when I was a kid, my mother couldn't stand ANY wild meat ... deer, rabbit, squirrel. It didn't matter if it was pickled or not. However, she'd prepare it for my father and I loved the pickled rabbit and squirrel but we never pickled venison.
You are allowed to pick and choose food that you like and I would never feel offended by your choices.
Thanks for sharing ... I'm just a 1st generation Polish-American!
How to you pickle meat?!
I'm a Pole and on the one hand I must say that whole thing why the cheese cake is so good is exactly that it's one of the cakes that aren't overwhelming sweet and I love potato pancakes and my mum makes them perfectly - she adds onions to the potatoes, fries them quite thin so everything inside is cooked well and crispy and the moment a pancakes is taken from the pan it lands on paper towel to get the oil from it. It's delicious. On the other hand I agree on the fishes, I can stand herring or szprot (and herrings don't look for us like snakes because we have almost no snakes here). Moreover I never heard about czernina soup so it can be regional and what you called sałatka naddunajska I know as sałatka szwedzka (Sweden Salad).
Czernina is definitely not regional, lol 😶 Didn't you read/watch/talk at Scholl about "Pan Tadeusz"?
śledź w occie sam w sobie nie jest jakiś specjalny, ale koreczki z jakimś dodatkiem w oleju potrafią wyjść nieźle, chociaż oczywiście nadal jest to śledź
a najlepiej połączyć śledzia w śmietanie z ziemniakami w mundurkach, niektóre połączenia smaków działają zupełnie inaczej, niż można by tego oczekiwać, i jeśli zachowany jest odpowiedni balans otrzymujemy coś zupełnie wyjątkowego
ale sam śledź + ocet? no nie, również podziękuję
tak jak i przesiąknięte octem skrawki warzyw
ogórki konserwowe potrafią wyjść nieźle, ale "sałatki" w occie to pomyłka
a czernina na króliku to ciekawy przypadek, ale pewnie wynika z tego, że królik był (albo i nadal jest) traktowany jak drób
tylko o ile kaszanki nie lubię, a czerniny nawet nie próbowałem, to nigdy nie czułem smaku krwi jako takiej, żadnych takich skojarzeń, po prostu mi nie smakuje do tego stopnia, że póki mam wybór to nie zjem
I think herrings don't look like snakes to us because we do not eat snakes here. ;P
Jestem wielkim fanem czerniny oczywiście jeśli jest na kwaśno bo na słodko to po dziękuję
Zgadzam sie ze wszystkim oprócz sernika i placków ziemniaczanych. No i śledzi w occie tez nie lubie, za to w smietanie...mmmm...pycha
sernik najlepszy to taki w którym czuć twaróg
Polskie serniki nie sa dobre wole z usa Polskie smakuja Jak gliniaki
My American wife also hates pickled herring. I cannot get enough of it, and in the US it is EXPENSIVE. You opened that jar, and I started salivating...
My dad still loves it after 97 years.
I absolutely love Polish food, and with Polish in-laws, I've tasted some of the most delish dishes ever. However, I do have to agree with you about kaszanka, but then again I'm not much for buckwheat no matter how it's prepared.
Otoh, being of Lithuanian heritage potato pancakes were almost a staple - but never greasy nor undercooked, although never quite right unless they're made by your grandmother by hand with that almost inevitable drop of blood when she'd scrape a knuckle on the grater. 😁
Some of these are an acquired taste, and some of those I also am not that fond of.
I guess what one likes depends a lot on what they grew up with. I think American-style cheesecake is a mediocre dessert, in part because yes, it's too sweet and too bland for me.
The way you look at blood soup is probably similar to how I look at very rare steak, to be honest. I can't wrap my mind around the idea that meat is better when basically raw. I've been told by American friends that cooking a steak ruins the quality of the meat, and I concluded that I probably am not a steak person, then. Meat is tasty when you let high temperature break it down and bring out the flavour. That's like 60% of the point of cooking anything. Why skip that step.
And, yeah, if someone doesn't like fish, they don't like fish. I completely get it, even though I love fish in just about any preparation method and could probably live on fish and nothing else.
I am a bit curious what your favourite Polish foods are, so waiting for that video.
I'm a fan of kaszanka, but I have to buy it from a trusted store. It can be very good or absolutely nasty. There's one commercial meat provider with green conifers in their logo from which I usually buy mine nowadays and I like these a lot. No random weird-to-bite chunks, no strange aftertaste, minimal heartburn and the casing becomes completely crispy after frying
You should know that harring was once a main food staple for Baltic
states . Meat was in short supply and solted harring packed in barrels
for centuries was a main source of protein in Poland , Sweden ,
and Germany .
Śledź, szprotki i sernik są genialne.
Z całą resztą jestem gotów się zgodzić, bo dobrze przyrządzone placki ziemniaczane są rzadkie.
ja nie wiem, moje placki są zawsze fantastyczne, nie widzé w tym żadnej wielkiej sztuki. Chrupiące, nigdy w środku nie surowe i nie tłusre. Aczkolwiek placki mojej Mamy były po prostu okropne.. Zapraszam na polskie placki do mnie!
Poor Russell. Czernina was a childhood favourite around Baltimore. I wish I could find the blood to make it here in western Canada. If anyone can help me find the makings, please, please, please, let me know!
Check out Chinese butchers. They may not have chicken or duck blood, but may have pork one. You can sometimes find blocks on ice.
Nigdy nie jadlam czerniny Sounds disgusting
@@krystynahull6044 jest pyszna
Pickled herring has always been a favorite depending on the brand and if it is of the creamy white variety, I believe it's sour cream, much better. If the vinegary flavor of the bottle veggies turn you off just add some sugar and let them stand a few days in the frig, the difference will amaze you. Sometime it's not what's in your hands, it's in how you open it.
I think a better translation for czernina would be 'black soup'. Fun fact, apparently a man would be given this soup by the parents of a woman that rejected his proposal. It's even mentioned in 'Pan Tadeusz' which is one of the most important pieces of Polish literature (even though most high schoolers hate it :P )
Hmmm.... Dziwne, You need another 10yrs in Poland ;) You will love all of them.
Ps: is depends how is made, food from the market are not that good like made from natural products in home made.
I am polish (live for 41 years in USA) I agree with all the seven foods you mentioned, however the cheesecake depends on who bakes it or where you buy it :)) Our cheesecake here in USA tends to be too sweet and a lot of artificial stuff goes to it for enhancement of the flavor, fake stuff:))) Polish cheesecake is most of the time wholesome , natural and not too sweet, the best when you buy it in good bakery or babcia bakes it:))
That's interesting. I'm also Polish living in the US for 41 years and my preferences are exactly the same. BTW: My wife bakes a fantastic cheesecake and fry's potato pancakes.
So you know how a typical box grater has these "eye" slots, round with a sharp ridge on one side, and these "shredder" slots made of four quarter-leaves of metal bent out?
I believe that when Americans make hash browns, potatoes are grated on the eye side of a grater and then are squeezed in cheesecloth to remove a lot of water they have, they're rinsed of starch, and then as a result when heat-processed (one possibly unorthodox way is to use a waffle iron) they're pretty crispy.
My mom makes potato pancakes by shredding potatoes on the shredder side of a grater with no squeezing afterwards, so the potatoes kinda turn into this weird off-pink glop that's then scooped in flat pats onto the pan to fry. They're alright - they're also sprinkled with non-powdered sugar as a garnish - but I'm going to prefer the former as a potato preparation method.
Lol! Your vivid descriptions are hilarious and very accurate too. I agree with you wholeheartedly. As a fellow Texan I definitely see the "snake in the herring"! Brrrr.....
Looking forward to your favourites.
Russell, try filety sledziowe pirackie, I buy them here in the USA, delicious !
If "Tatar" is not on your list then your for sure a Pole now. Usually this is the first thing that gets people from abroad grossed out.
One thing I’ve noticed about travelling is people from English speaking countries claim not to eat sour things, they even called Germans Krouts because of sauerkraut. But all countries geographically from Germany east all the way to china eat sour things. I’m Polish my wife is Chinese and they eat even more sour things then poles do. The same applies to countries like Russia Ukraine South Korea etc.. sour sour sour but more sea food
Sour is super healty and it boost immunity in the body! always go for sour lacto fermented food !
As for cheesecake- there are probably 40 different variations across Poland, if not more. For example Kraków has one of it's own. Not all of them are equally dry or equally sweet. As for light and sweet and great for summer, maybe a hot apple pie with vanilla ice cream would suit an American palate? If yes, check out " szarlotka na ciepło z lodami wanilowymi".
Kaszanka nie ma smaku krwi (farby) jest pyszna jami! 👍
Założę się że nie próbował nawet kaszanki ze smażoną cebulką.
@@antrakt900 wole z kapusta kiszona w folii wtedy kwas z kapusty rozpuszcza jelito i zostaje pyszna kasznka z kwaskowata kapusta
@@onlypoland5194 Uu musze tego spróbować.
Dobra rada od stałego widza: Russell w najbliższych dniach nie powinieneś wychodzić z domu 😅
zorganizujmy mu demonstrację pod blokiem z hasłem "Russel, jak śmiesz nie lubić śledzia!?"
@@krakendragonslayer1909 "Uwolnić śledzia !!" 📢
@@nonperson22 Ja już zamówiłem 13 metrowy baner z hasłem "Rybka lubi pływać!"
Your choice of food was making my wife hungry, and we already had dinner. I have to agree with pretty much everything you listed (just in concept, not that I've tried them all) except maybe for herring and mustard.
FYI Czernina was formerly served to a bachelor who was denied the hand of a virgin.
I am a native Pole lining in US for 30 years now. I've aquired some American food preferences such as sweet barbecue sauces, or the sweet meat dishes, which are almost unexistant in Poland. But the American cheesecake is a misnomer because it is actually a cheese cream cake. While the Polish cheesecake is where you can taste actual cottage cheese. Try Sernik Krakowski from a good pastry shop or home made Cracow cheesecake, that one is very sweet and smooth, has a lot of nuts sweet orange peel bits, and let us know how you lived it😁👍
I tak mu nie bedzie smakował. Niech zje bezę z pewnością będzie wystarczająco słodka.
It’s not cottage cheese. It’s farmers cheese.
If I was granted a wish from God.....ONE food that I love but it's no longer available to me....it would be my Grandmothers "Kapusta Soup". Some rye brad and butter and a glass of cold beer? HEAVEN! Grandma always made enough to feed an army. She came from a big family and also married and had 7 kids. In Heaven Grandma is probably running the kitchen for God. Grandma was Polish/Ukrainian and man could she ever cook and bake! Placki's LOVE THEM! Always let the oil drain off on a paper towel first.
Kapuśniak albo kapuśniak z młodej kapusty
Properly made potato pancakes shouldn't be soggy. That's the sign of failure to prepare the right dough. The ones you showed on the picture was grated on the cheese grater, it's not easy to drain the juice, and that's the most important part for the great dough. It's better to use the juicer, this way you get almost dry potato shavings and separately the juice, that you can then add as you go, and starch, when you let it still for a minute. What's also important is the ratio "potato shavings - starch - wheat flower" you gotta hit the sweet spot, to much or not enough makes a crucial difference. Then you add eggs and juice for consistency and texture. The best way to fry them is on a very hot non-stick pan with just a little oil, so that the whole pan is covered, but it's not overflowing onto the flatted down portion of dough. It should be below the bottom half of the pancake. The pancake itself should be thin and dough spread evenly with flat surface on both sides. This way it will be done in seconds and get a nice crispy skin without soaking any oil. Of course the pan should be evenly hot, and the temperature high, which is not easy to achieve on the induction stove or with the wrong pan, because the oil can be burning in the middle.
Omg potato pancakes, cheesecake, herrings are the best!
What I noticed about your experience is just you had certain expectations and these were the ones that failed you. I think that if you didn't have them, you'd feel completely different about most of them.
Btw, these bloody sausages and soups are terrible for most of us too
You missed the ultimate gross food - flaczki or tripe. Growing up in Toronto my Mom would sometimes make flaczki and I could smell the cooking from a block away when coming from school - then I would run away and only come home when the street lights came on. My wife loves the stuff and I cannot even look at it. Great video and I agree with your choices 100%. Give me a good burger anytime. LOL
Yes, because the new Polish generation would only eat hamburgers and other filth and then have pimples on their face. And if a Polish mother cooks a good dish, you despise it. My son loves sauerkraut, bigos.
Russel. Next time just try placki ziemniaczane from an oven, the basic recipe is the same, you just put them in an oven instead of an oily, fatty pan and that really makes a difference! :D
We have two kinds of cheesecake, one is called baked cheese cake which is baked in the oven and it’s less sweet and more solid, however we do have as well chilled cheesecake which is usually served with jelly and fruits on top and this is the one which turns into cream once eaten! :) you have to try it!
Each food aught to be as medicine, so when you go to a doctor, and say to the doctor I know I am sick and I will pick up the medicine which I like. Does work that way?
Russell, a co z flakami? Jadłeś? Podzielam zdanie na temat czerniny, no ale jak mogłeś tak obrazić kaszankę?! ;)
Apart from pickled vegetables, all the other stuff I basically never touch either. You're not alone (oh, I'm 100% pure Polish)
when I saw the title, first thing that came up to my mind was *"czernina"* ... 😉 and I wasn't wrong...
I believe that czernina is one of the best meals *if properly prepared and served*
my thoughts ->
1. I believe it should be called "black soup" not blood... although it's made from blood... 🤷♂️
2. *I've been trying to find and eat this soup for over 2 decades* ... I kept trying to ask my now ex mother-in-law, but she kept promising and in the end didn't do it... 😔
last time I ate czernina was made by my grandmother (she was a farmer) - properly prepared a bit sweetish flavour (from plums) a bit bitter-ish from lemons (I guess) with hand made fresh noodles... OMG I'm just dribbling right now... I think I'm gonna die without achieving the eating of this soup ... 😔
All of my grandparents were from Poland and I have to agree with you about Blood Sausage. My mom would cook this and I couldn't even stand the smell. And, pickled herring - yikes! My dad was always trying to get me to eat some. He just loved it. Thanks for your videos - all of my grandparents are deceased as well as my parents. Your videos remind me of the wonderful heritage I grew up with.
Ja też nie lubię większości z tych dań :D
Fair point with czernina and kaszanka. They were mostly eaten in villages to not waste blood of slaughtered animals. I'm from a city and I never tried czernina and tried kaszanka only once or twice in my life. Pickled things aren't for everyone either. But if you just like regular Polish sausage, beer, bread, donuts, and bigos, then I won't be offended. Bigos can be more or less sour, depending on what you like. You can use only pickled cabbage or half pickled and half fresh. You can further squeeze out pickled cabbage and rinse it with water for a very mild bigos. Or you can use only fresh cabbage if you don't want it sour at all. I'd recommend a mild one if you don't like pickles. And try 3 days old one. It will be the best and it should just melt in your mouth with rich flavor.
Was about to ask what's wrong with video quality, when came here (like 1min after release) only 360p was available... but now I see better quality available
UA-cam is giving me fits recently.....
Okay, one more. When I was a student in Poland 35+ years ago, we'd get pączki from the corner kiosk. The doughnut was good, but the filling was a small smear of plum jam that tasted like tusz. The American pączki are jammed with way too much super sweet jams that should never see the inside of a pączek.
Russell, American of 100% Polish descent. I agree with you!!! My Auntie Mary used to make big potfuls of Czernina all the time!!! I NEVER tried it and NEVER will!!! The only one that puzzles me are the potato pancakes. I make my own and they are never oily, full of grease, or raw. They're not supposed to be!!! But, I'm with you on all the rest!!! ♥
If there is too much oil, you can always drain it with a piece of paper towel: potato pancakes, fried meat, pancakes, omelettes, etc. When it comes to cheesecakes, the best ones are home-made, those from stores have chemicals ingredients. In addition, we also add either raisins or canned peach. I don't know what cheese others use, but we use a special type of cottage cheese for cheesecakes, usually they come in small buckets, most of them have the dough in the picture. It can be President, Piatnica (Piątnica), Mlekovita etc, they are almost in every grocery store. And I also hate the others food - from 5th place.
I actually share most of your opinions and can understand the reasoning for the others.
I don't mind some well-made placki that had been placed on a paper towel right after frying to get as much of the excesive oil as possible, but I consider them pretty boring on their own, so you're definitely right about placek po węgiersku. Another potato-besed cakes that I prefer over the usual Polish hash-browns are the cakes made from a mix of boiled potatos with sliced ham or sausage and herbs, rolled in breadcrumbs and fried.
I don't eat blood either. When it comes to kaszanka, thankfully we have blood-free alternatives that range from okay tasting, to quite good.
Of course there is biała kaszanka, which is the Barley Groat, herbs and spices and offal (usually the liver) or even meat, which is okay. I once had a mexican-style biała kaszanka which was spiced with paprika and had choppings of spicy peppers and even corn in it which was quite tasty. But if I had to choose, I'd rather have kiszka ziemniaczana or kiszka jaglana instead of kaszanka.
When it comes to traditional quark cakes, yeah I can eat them, but I am not a huge fan of them. I pretty much prefer what we call the cold cheesecake in here (sernik na zimno) which consists of a sponge cake or a base made of biscuits (biszkopciki or herbatniki -- pretty underwhelming as a sweet snack, but work perfect as a cheesecake base! Americans tend to crumble their cookies for the cheesecake base, but me and my mom rather put the cookies whole on the bottom of the cake tin and pour the cheese mix on top. once the biscuits get some of that moisture out of the cake, they are just amazing) with a mass made of fromage blanc (usually vanilla flavored) mixed with gelatin, topped with fruits and jelly, which I think you honorably mentioned a variant of in your top 10 list.
I also don't like pickled veggies. We now live in the times we can have fresh veggies all the year long, so it's not as useful and... it just all tastes of vinegar. The only thing I can stand are the pickled cucumbers, but I would always pick gherkins over vinegar pickles anyway.
And I hate herring too! 🤣 So don't worry, Russel, you're as much of a Pole as I am. Cheers 😉
About potato pancakes there is different version of it, without even miligram of oil. It is rarely seen but instead of being fried on oil it is more baked on hot pane. This way it is more like real pancakes you know. When I was young and coal fueled stoves were normally used, me and my family instead of using panes and oil, we made those potatoes pancakes directly on metal sheet on top of stove. After turning it, such pancake was moved to less heated part of stove where it was reaching full taste for few minutes. It can be even now done with Teflon pane without even milliliter of oil, but it is matter of experience to know when you should turn pancake or it may be uncooked inside.
Great video as always. My aunt used to make Czernina for my Dad and me . My Mom and sisters would not eat it. I cannot speak for varieties, only hers, which had plums in it. I am now an old man and have not had any for many years. I still think about it every now and again. I loved it. But did not get it often. Only when my aunt made it because the butcher let her know he had fresh ducks blood.
No worries, I am Polish and would not eat most of those foods. Potato pancakes are oily if you make them that way. Mine are not oily and I always put them on the paper towel to soak up the remains of oil.
Yes I agree I'm polish living in usa potatoes pancakes need a lot of oil to fry cheesecake is a brick sprouts are healthy?
Reason for soggy placki is that many people prepare them using eggs, when not using eggs they get super crisp.
Kaszanka was my girlfriend's nightmare until I've made it my way.Take half a kilo of kaszanka, chop middle sized onion, press 2 big cloves of garlic or use half a teaspoon of granulated one, put kaszanka on frying pan without that skin (it will dissintegrate, normal thing), fry kaszanka together with garlic and onion on low heat, some of fat should render, if not - use some oil or it will burn, let onion soften then add salt, fresh ground pepper, teaspoon of smoked paprika, pinch of sugar and most important thing: summer savory (cząber), half a teaspoon grounded in hands. Let it sit on low heat for next few minutes, mix it upe from time to time, serve with toasted bread and pickled cucumbers (nof vinegar ones). Try that and You'll change opinion about bloody sausage from nightmares :P
I like Kasznka(aka Kiszka there was a famous Polish-American song singing its Praises). My Grandfather pickled his own herring every year to prepare for Lent. Pickled herring was one of the foods that would get you through Lent. And I love Czarnina. When I visited my relatives in Gniezno, they mad me fresh Czarnina, it was so fresh, that the youngest child was playing with the source of the dinner before it became dinner
Is it possible that it is the kind of oil the potato pancakes are cooked in, rather than how much? So many people in the US have allergies to soybean oil that a warning is noted on the bottles, and foods using it, as a potential allergen.
So do you like Flaczki ? It was not mentioned on the list
Never had czernina, would try. All the others I've had. Pickled herring on rye toast is the breakfast of champions. Curious about what you live on. Pierogis and mushrooms?
I'm Polish and I love Kaszanka. However what my parents did is that when I was little they let me try it without telling me what it actually is, and yeah... now I prefer Kaszanka over a Polish Sausage
BTW pickled herring figures prominently in Jewish cuisine as well, as it does throughout Scandinavia. So when you disparage Polish herring, include Finland, Lithuania, Latvia, Estonia, Sweden, Norway and Denmark among others.
1:43 I always, fry it on the mid-high, after removing it from the pan, I place it on the paper towel and cover it with the top layer. It removes oil and gives a different taste. With food, you like something or not.
You had me on the floor laughing at 4:05 , the kaszanka medley bit !!! priceless. It's an acquired taste , for sure . I love it though !
Traditional potato pancakes are fried using pig lard, not oil. And lard allows you to fry on a lot higher temperature, so the resulting pancakes are not dripping with fat, if they do, it means the temperature was too low. You really need to visit someone who cherishes traditional Polish cuisine, which is based on lard and butter and therefore a lot healthier than oil. You can get kaszanka without addition of "organs". Did you try to get one like this, remove from the casing and fry with onion with side of purée and scrambled eggs? Did you try sprats without skin, spine and head? Just meat? And ever buy ready pickled veggies, especially with that crazy amount of carrot - they are not good, it is usually a lot of vinegar and nothing more. Only homemade with pickles. Herring is best in cream sauce. Czernina never should taste like blood if this is seasoned well, but it was traditionally given to a man to that proposed to a girl and the proposal was rejected. ;)
My sons think placki ziemniaczane are too oily, too. The only kaszanka I could eat was homemade by my grandfather. I hate smoked fish so szproty are a no for me. Never had czarnina. I have herring only with other weird christmasy food. Sernik made by my aunt is the best in the world, very sweet, so I don't know what is wrong with yours?
A well-made traditional cheesecake should never be dry and definitely should be sweet (not overly, but definitely sweet enough to be classified as 100% dessert dish). Plus, it takes a lot of time to grind the cheese very finely to get the right texture, so a lot of people (and catering companies especially) go the short way and skip on the fineness to save time and labour.