What do non-Poles think about eating the following Polish foods?

Warszawette,what is Bovril/marmite?

lol warszawette, that's quite funny about the marmite though....it is utterly unbearable to all except Brits and Aussies!!
I must say there is some truly rank food in Britain...kind of extremes really.
!!
Joyeux Noel and have a good Christmas dinner!!
I will be thinking of you as I force down my vile roast!

I like mussels very much but strange enough, Polish people don't eat seafood in general. As to frog legs, although I like that very much (basically cooked in olive oil with garlic), I ate some only 3 times and I can say that 99.99% of the French have never tried so thinking such food is normally eaten in France (in Italy frog legs are more common though) shows huge ignorance of the topic.

I know Poles from Poland who are crazy about frog legs and snails.

Ok, so we know where you take your cliches from.
For some people an overpriced baby portion(preferably vegan) just wouldnt cut it, they need a hearty good value meal and Polish food is just that.

And btw going to a foreign restaurant in another country is just poor.

well its known as a French delicacy along with deep fried sparrows, its certainly not associated with any other country is it<?
saying what you did about British food shows 'huge ignorance' too - what is it about the French and arrogance?
i was just joking around, but I see there's no point as some people just have no grace or humour.

lol ;). I remember about Bovril/marmite in GB and I never could swallow any. I assume that both are the same, marmite must be the name of the thing and Bovril must be a brand. They have some in Australia! As to the USA, I spent 8 years there and I have never seen any.

According to what I was told, it's made of meat bones and blood and the idea was (during the war and just after it) to help kids and other fragile populations to remain healthy. It could be what we had in other countries (incl. France) and which is called "tran" in Poland. Over the years, marmite has become a creamy paste that people spread on bread. You'd have to pay me to make me eat some;)

marmite is yeast extract, a by product of the brewing process, and is 100 per cent vegan.
Bovril is meat extract.

"Tran" is fish oil.

Deep fried sparrows? Where the hell have you seen that? I have never heard of anybody eating or any restaurant serving such a dish. What are your sources (the net or real experience)? As to frog legs, I do (personally) know that in Italy it is more common than in France but probably most Italians don't eat any. I would not know where to buy some in France since I have never seen any.

Ah those "cheap" clichés!

yes well in britain we say a lot of things about the French but I am too polite to repeat here.
listen darling, you were the one who started with the arrogant stereotyped cliches, so please don't complain about it yourself.
the deep fried sparrow thing - I saw it on TV once (filmed in France of course) - I felt sick to my stomach.

Warszawette - what Polish dishes have you eaten? I mean the ones that looked like vomit. I really want to know. Pretty please with a cherry on top? ;-)

telegraph.co.uk/news/worldnews/1562561/Frances-songbird-delicacy-is-outlawed.html
LOL I see it was so gross and barbaric that even the French outlawed it!!
Oh well there's still a nice horse steak to be had at the local butchers.

Believe me darling, in France it's the same, people say a lot of negative things towards the Brits and most others but trust me all the crap is organized by "cheap" media. There are a lot of mixed marriages and a lot of Brits buy houses and live in (mainly South-West) France, not necessary retired but a lot of families with school age kids ; they love it there, adjust very easily, learn French and mingle with locals.

I assume that the anti-French in GB and anti-British in France are among those who never have been to the other country and who have never met any person from the other country. It's like that with all countries. Since France and GB have always been rival, prejudices are kept alive by tabloids and consorts but believe me, when together, the French and English get along perfectly. I have worked and work on a daily basis with Brits (and other English-speakers) and I have never had any problems.

Believe me, stop relying on media, but go out, travel, learn languages and meet people and you'll see that people can get along.

I have travelled and learnt languages, you do not need to be so patronising, thank you.

why the assumption that i don't know languages? another tired stereotype, mmm?

I speak German, Polish, and Spanish as well as a little Greek, and have lived in various countries.

as I have said, you were the one who started with the rude stereotypes, not me.

Actually its very good meat. It's our preconceived ideas that are the problem. I grew up with horses so should think differently but I don't having eaten it.


We don't need to be anti french. We are much better.


When I have a grievance with my Polki I eat Marmite on toast so she doesn't kiss me. I prefer Bovril as does my partners little girl.


I can confirm this is true. Sheeps eyes and testicles are a different matter but I've eaten them to be polite.


Restaurant food in Poznan is OK but I could not say it was anything special. Mother and daughter are talentless and unprepared to venture beyond what they know. When they are beating a chicken breast with a hammer, I feel, sometimes they are thinking about me. Maybe because I always tell them its dead already. I must hide the hammer after mentioning their culinary talents.

Foods a funny business. We are not born disliking anything and everything we like and don't like we learn from someone else or by being lazy and not trying we only believe we don't like something. Meal times were hell when I first moved in with my partner. One meal for one, one for another. 6 weeks later and everybody eats the same and NEVER a complaint. It wasn't easy but the fussiest one is even experimental with his food choice now. I don't believe there is such a thing as a fussy child, just easily manipulated parents.

I am quite sure I ate it once, from a stall in Brixton market, it was the wrong colour and shape for beef, but very tasty..;0)

Duck, broccoli and cieciorka (coronilla bean). And some dark beer for daddy.

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Well, maybe just because you're British.. As the joke goes , how do you call someone who speaks 3 languages? -Trilingual.; OK, 2 languages? Bilingual 1 language? A Briton.. Sorry, I couldn't resist it.. I know it's cheap, but I swear, I first heard it from the mouth of a true Londoner..

Duck - Wouldn't be my number one choice. Kind of an acquired taste.
Broccholi - Yum!
Beans - Yum
Dark Beer - Yum^2

It is very fatty. When I see raw duck and its fat, I get sick. But it tastes good.


Are you sure? We eat it raw!

Guys, I collected your comments to save your time.

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In the early Summer of last year, on a warm and clear morning, the market produce stalls in the Plac Nowy were groaning under the weight of the freshest and best of local produce; tender spears of asparagus, fat tomatoes like rubies, new potatoes fresh from the soil. Here were riches indeed, no doubt from the market gardens and smallholdings around the city, nothing more than a day old and all with the freshness and full flavour and taste of produce not grown in an agricultural factory. Then it's bought by the local restaurants, who destroy every virtue it has.

I searched for a restaurant for lunch that day that was serving asparagus - I wanted just a very simple plate of lightly steamed spears with a sauce Hollandaise, or failing that just with unsalted butter. You can't get much simpler - nor enjoy a taste more intense. I must have walked 3km and it was 2pm before I found one serving asparagus at all - and this st the height of the season - and what they served was a travesty that made me weep. First they wrapped a few boiled-to-death asparagus spears in prosciutto and suffocated them in a thick, cloying cheese sauce. Then feeling this was not enough, sprinkled Dill all over. But the chef was still not happy - so a few shavings of parmesan were added (this was after all one of Krakow's most chic restaurants). But still he was not ready to send it out from the kitchen - until he had added a couple of quartered strawberries to crown the heap.

Now I'm on a mission to find modern Polish cuisine that uses the high quality fruit, vegetables, fish, meat and charcuterie that Poland is so rich in, and somewhere there is a chef who knows that;

1. Less is more - quality ingredients with taste and texture don't need much help
2. You don't have to add Dill to everything
3.Offal is good but only if you know how to cook it
4. Fish and shellfish is best cooked quickly 'a point' so that the flesh is just 'seized' and opaqueness disappears. Just a few minutes.
5. Likewise vegetables. And apples don't need baking to make them edible.
6. Know when to stop adding ingredients
7. Don't make bad copies of classic French dishes or repeat the mistakes of 'nouvelle cuisine' - use traditional Polish flavours (sour rye, beet, wild herbs and berries, wild mushrooms) in new dishes

8. Poles are hugely talented - every town has a Wojciech Amaro just waiting to shine

Yummy! Fat pork can raise your cholestorol to an alarming level but it is so yummy...

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Yummy... sometimes my taste buds demand food which I had in communist times.

Those meat tins were hard to get back then.
Notice bare brown bread - I usually don`t put any fat spread on it.

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This! I have actually had a pleasure of some really good meals out in Kraków recently. It seems a lot of younger chefs are willing to step out of their comfort zone and experiment with different techniques. I think the opening of the EU has done wonders for the quality of restaurants here. Obviously there is still a way to go, I hear about combinations not really working all that great. Also lots of chefs in better restaurants are trying to serve "posh" dishes using expensive, out of season ingredients.

There is a wealth of great ingredients in Poland, just because you don't have langoustines followed by dry aged steak on your menu doesn't mean it's a bad menu. Give me a good dish of pork or game from nearby. Give me traditional Polish flavours, but that doesn't mean I want sour cabbage and kotlet schabowy with potatoes (although, I am happy enough eating that too).

I am interested to see what happens in the next few years in Poland, there was a mini revolution in Scotland where eating out at a decent restaurant changed from Italian to traditional Scottish and it's really impressive what people can do with a bit of inspiration.

Wow, once this was my fav thread - Polish food is my hobby.

I looked through all pages here - the vast majority of old posters are gone, only jon357 and rozumiemnic are still with us.

That is why I think we can start anew. Even if we discuss sth again, it shouldn`t be a problem.

Most of the first 9 pages have been deprived of their photo links, but photos have stayed in posts from page 10 plus.

We never talked about raw beef tatar steak here. It has been mentioned by Rich in another thread.

https://polishforums.com/travel/poland-photo-riddles-25380/66/#msg1675257


I wouldn`t be able to eat it every day because I usually make a 2 pounder with double add-ons of everything around it.

What do you think of it? Doesn`t it look tasty? .

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Without the eggs, yes. I've tried it with the egg and it was inedible :(

If they served full eggs, I agree - I would also throw up. :):)

Nice once in a while, and (like caviar) always served with vodka.