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Nothing better than skwarki!

posts: 14

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Sep 8, 10, 00:18 #1

One of the all-time favourite Polish agrnishes are skwarki -- crunchy golden-brown nuggets of frien pork fatback (słonina). It's bad for the heart (cholesterol!) if you make a steady diet of it, but nothing can beat their fragrant, salty, porky crunch on a plate of boiled potatoes, egg noodles, potato dumpligns or Sielsia dumplings, buckwehat grits (kasza hreczana) or savoury pierogi (not the fruit or sweet-cheese varieties). And frying eggs in the skwarki and their drippings is out of this world. Bacon can go fly a kite!

polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Sep 8, 10, 01:16 #2
Yup----it really adds flavour to any kind of dish!!!

Matt32Threads: 11 Posts: 193 Joined: Aug 30, 10 ♀	Sep 8, 10, 01:37 #3
I would say bacon goes better with frayed eggs and skwarki goes better with potato dumplings:) and skwarki:) bacon and frayed eggs:) :)

NathanThreads: 33 Posts: 1,846 Joined: Feb 13, 09 ♂	Sep 8, 10, 01:59 #4
Matt32: I would say bacon goes better with frayed eggs and skwarki goes better with potato dumplings:) Stop it - you merciless torturer! :) I recently made shkwarki - big fat crunchy juicy seductively fluffy and so amorously delicious chunks of heaven that smell like ocean's breeze after a spring rain with aroma of paradise magnolia....

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Sep 8, 10, 13:09 #5
Nathan -- how true is this anecdote? A dirt-poor Ukrainian peasant once was day-dreaming and thought if he ever became rich he would be able to eat 'salo z salom' (sorry if my Urkainian ain't the best), or fatback with fatback. Usually it's eaten with bread.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Sep 8, 10, 13:51 #6
I have to eat nothing for 2 months before going to Gazdówka and trying pierogi z skwarkami :) :) Even more so given that they serve bread with lard before the pierogi even come. I usually have 'soup of a rich shepherd' :) :) Oh, and a beer to wash it down with too. You can see now why I diet for ages before going there in winter.

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Sep 8, 10, 17:25 #7

you have to try back bacon on a bum----melts in your mouth

TeffleThreads: 28 Posts: 2,105 Joined: Aug 26, 10 ♂	Sep 8, 10, 17:31 #8
polkamaniac: you have to try back bacon on a bum Nice idea but instant turn off for me if the bum looked anything like the one in the pic ;)

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Sep 8, 10, 18:36 #9

So I can't spell---but there's nothing like a baconburger

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Edited by: Nathan Sep 8, 10, 22:14 #10

Polonius3:

dirt-poor...be able to eat 'salo z salom'

Well, dirt-poor peasants are lazy. The ones with dreams of this kind usually live the dream and have salo. You have, probably, heard a song about salo ;)

Of course, salo and shkwarki are popular in Ukraine since times unknown. There are even monuments to a pig in several cities :)
I read somewhere that pigs were the animals who saved people in Ukraine during the invasion of Mongol hordes who didn't approach the yards where pigs grew and considered people eating pigs unclean and repugnant and therefore, kept themselves away.

Polonius3:

Usually it's eaten with bread.

It depends on your taste preferences. I like it salted, peppered and slightly frozen with or without bread (100 grams is essential here ;). Smaletz, which is shared greatly in our nations as you know, is eaten usually with garlics rubbed-in rye bread and sprinkled with salt...Yummii!
So, Polonius, I agree with the title of your post 100% :)

dorosinr	Sep 18, 10, 16:16 #11
Those are the most beautiful potato dumplings........are they home made? Got a recipe?

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Sep 18, 10, 18:47 #12

Here is one recepie:
•1 large potato, peeled and grated
•1 cup all-purpose flour
•1 cup whole milk
•Salt and pepper to taste
Preparation:
1.Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms.
2.Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone.
3.Simmer about 20 minutes or until dumplings taste done. Drain in a colander

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Sep 18, 10, 18:52 #13
I think adding an egg would improve the flavour, texture and colour. Ever add one?

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Sep 18, 10, 18:58 #14
Eggs are so versatile :) I look forward to eating pierogi with those nuggets again. I can't taste a darn thing now due to a cold but the taste is in my mind :)

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