7:28 - you know what Mauro? I need to try Bigos with noodles but pappardelle or similar, sometime. That can be extra stuff. Damn! This shit can be good! Bigos with noodles? I didn't even think about that! :D
I pierogi in estate, quando c'è molta frutta, vengono riempiti specialmente con i mirtilli e serviti con panna acida semimontata, ma i miei preferiti sono quelli che si mangiano la Vigilia di Natale, con kiszona kapusta e funghi essiccati. Li facevo da piccola in casa con mia nonna con i funghi che andavamo a raccogliere in stagione nei boschi vicino a Varsavia. Ne avevamo una quantità infinita sia essiccati che messi in aceto nei vasetti. E quella che noi chiamiamo "kiszona kapusta" non è come i crauti che trovi in Italia, non ha aceto ma è naturalmente fermentata e sviluppa l'acido lattico, ha un sapore decisamente diverso rispetto all'acido acetico. Ma noi siamo peculiari in questo, per tradizione si fa fermentare (a scopo di conservazione) un sacco di cose perchè non solo conserva i vegetali a lungo ma li rende anche ricchi di vitamine e probiotici. Fermentiamo anche le farine per farne poi delle belle zuppe asprigne come il "zurek" o il "barszc bialy". Con le rape rosse fermentate invece si fa il "barszcz czerwony" che è delizioso. Il bigos poi è spettacolare, una festa per il palato, te lo consiglio.
Sono d'accordo al 100%. Questi ravioli della vigilia di Natale con cavolo e funghi sono i migliori. Il cibo polacco potrebbe non sembrare squisito come, ad esempio, il cibo francese, ma ha un sapore migliore. E nel video dici che non è salutare - è la prima volta che sento parlare di gnocchi - c'è solo pasta di farina, acqua, uovo per il ripieno - patate bollite macinate e formaggio bianco, pepe, sale aggiunto a piacere e macinato erbe aromatiche a piacere e cosparse di cipolla fritta dopo la cottura: cosa non è salutare?
The difference between German sauerkraut and polish one is that the polish one is made by salting the cabbage and leaving it to ferment (of course, you have to be careful because it's easy to get wrong bacteria in it and get mold) instead of drowning it in vinegar. The same goes with "pickles". It's never made with vinegar, always with salt. And we have 2 variations, salty ones and sour ones. The main difference is in how long it ferments in the jar. Bigos is made by cooking polish sauerkraut (and regular cabbage, to balance the sourness) in a pot with cuts of meat, mushrooms and smoked dried plums +seasoning. It's typically reheated 3 times through 3 days before it's deemed ready, but can be made faster. Most of the dishes that have "mushrooms" have "Agaricus" mushroom, but some have wild mushrooms foraged from the forest.
Raczej używa się champignons nie Agaricus. Natomiast w UK mushrooms tak ogólnie i na wszystkie grzyby. Czasem pojawiają się nazwy własne jak porcini na borowiki czy oyster mushroom na boczniaki jak komuś zależy na precyzji.
I've eaten pizza in many places in Italy, starting with the best 1. Vipiteno 2.near Chioggia 3.Milano 4.Genova 5. Castelnuowo Rannoge (only 5 places, i have more around 20). I dont give adrees no comercial :) buth the best is in pizzeria in Ciechanow :) also no name
Sauerkraut does not originate in Germany. Based on the provided search results, it appears that the origin of sauerkraut is attributed to Mongolian nomads who fermented cabbage in rice wine or vinegar over 2,000 years ago. This method was later adopted by Eastern and Central Europeans in the 13th century, who created the sauerkraut we know today. Additionally, the Roman writer Plinius the Elder (1st century AD) is mentioned as describing the making of sauerkraut by preserving salt cabbage in earthen vessels. However, some sources dispute this theory, suggesting that there is no evidence to support it, and instead propose that fermented cabbage was already practiced in Europe during the Western Roman Empire. It’s also worth noting that Chinese cooks were pickling cabbage in wine as early as 200 BC, and Genghis Khan’s armies may have carried this “sauerkraut” (as it’s now called) to the eastern edge of Europe. In summary, while it’s difficult to pinpoint a single inventor of sauerkraut, it’s clear that the concept of fermenting cabbage originated with Mongolian nomads, and was later adapted and developed by Eastern and Central Europeans, with possible influences from Roman and Chinese culinary traditions.
@PolMauro920 Bro! Thou art so joyful guy! --- we love thou, here in Poland! :) Thou art very Polish by look, temperament, behaviour and preferences --- maybe check if thou art R1a haplogroup one (the very Slavic one --- it is not uncommon in northern Italy). Greets.
I komentuje gościu, który nie wie o czym gada. Najpierw zjedz a potem zabieraj glos. Jak można jeść przypalony placek z odrobiną przecieru pomidorowego i kilkoma plasterkami nic nie wartego czegoś zwanym serem.
You have over 1 thousand subscribers, bravo. 👍👍💪Communism killed our culinary art, it is only now being reborn. Polish cuisine is a very broad concept because it consists of regional cuisines. An interesting fact is that Italy had some influence on Polish cuisine. Queen Bona Sforza brought pasta and some vegetables and herbs to Poland. The set of vegetables for cooking broths is called włoszczyzna - Italian (carrot root, celery root, onion, parsley and parsley leaves). Many Poles don't know history of schabowy - that pork chop is a poor version of a cotoletta alla milanese. Austrian Wiener schnitzel is a poor version of the Milanese cutlet, brought to Vienna by Marshal Radetzky. This pork cutlet later appeared in Germany and Poland. 😉
Bro Może coś o Wojciechu Szczęsnym? Kilka dni temu zakończył karierę - myślę, że go kojarzysz ⚽️😅 (little "tribute") (Następnie może Zbigniew (Zibi) Boniek?) ⚽️ (grał w Juve heh ;)
Hello, I'm from Poland, I see that you are interested in Poland and you are making reactions related to it. In this video you ask what is the name of the Polish currency. The currency that is currently used in Poland is called: Polish Zloty. If the name itself is not enough, I have a link to a description of this currency (especially in English): en.m.wikipedia.org/wiki/Polish_z%C5%82oty Please, if you are reading this comment, I would like a response from you. I like this film, as well as all the others and previous ones concerning reactions about Poland.
@@PolMauro920 Cool, when? You've hit the nail on the head of a collector of circulation banknotes, not only from Poland but also from all over the world. All circulation banknotes from every country. Italy (like most of Europe) has the euro currency (EUR). I can send you pictures of the images whenever you want, I have them on hand. I can send you a few other currencies if you want, apart from the Polish Zloty images in circulation. Okay?
Film about the Polish Zloty, unfortunately the banknotes in the film do not have the latest versions of the banknotes in circulation, but they are in circulation. The banknotes in circulation have been since 1994, can you send links to the newer versions of these banknotes?
Pierogi ❤ Those with sauerkraut and mushrooms are my favourite 🤤
You just MUST come to Poland and taste them 😃
I can't wait!
7:28 - you know what Mauro? I need to try Bigos with noodles but pappardelle or similar, sometime. That can be extra stuff. Damn! This shit can be good! Bigos with noodles? I didn't even think about that! :D
I pierogi in estate, quando c'è molta frutta, vengono riempiti specialmente con i mirtilli e serviti con panna acida semimontata, ma i miei preferiti sono quelli che si mangiano la Vigilia di Natale, con kiszona kapusta e funghi essiccati. Li facevo da piccola in casa con mia nonna con i funghi che andavamo a raccogliere in stagione nei boschi vicino a Varsavia. Ne avevamo una quantità infinita sia essiccati che messi in aceto nei vasetti. E quella che noi chiamiamo "kiszona kapusta" non è come i crauti che trovi in Italia, non ha aceto ma è naturalmente fermentata e sviluppa l'acido lattico, ha un sapore decisamente diverso rispetto all'acido acetico. Ma noi siamo peculiari in questo, per tradizione si fa fermentare (a scopo di conservazione) un sacco di cose perchè non solo conserva i vegetali a lungo ma li rende anche ricchi di vitamine e probiotici. Fermentiamo anche le farine per farne poi delle belle zuppe asprigne come il "zurek" o il "barszc bialy". Con le rape rosse fermentate invece si fa il "barszcz czerwony" che è delizioso. Il bigos poi è spettacolare, una festa per il palato, te lo consiglio.
Sono d'accordo al 100%. Questi ravioli della vigilia di Natale con cavolo e funghi sono i migliori. Il cibo polacco potrebbe non sembrare squisito come, ad esempio, il cibo francese, ma ha un sapore migliore. E nel video dici che non è salutare - è la prima volta che sento parlare di gnocchi - c'è solo pasta di farina, acqua, uovo per il ripieno - patate bollite macinate e formaggio bianco, pepe, sale aggiunto a piacere e macinato erbe aromatiche a piacere e cosparse di cipolla fritta dopo la cottura: cosa non è salutare?
The difference between German sauerkraut and polish one is that the polish one is made by salting the cabbage and leaving it to ferment (of course, you have to be careful because it's easy to get wrong bacteria in it and get mold) instead of drowning it in vinegar.
The same goes with "pickles". It's never made with vinegar, always with salt. And we have 2 variations, salty ones and sour ones. The main difference is in how long it ferments in the jar.
Bigos is made by cooking polish sauerkraut (and regular cabbage, to balance the sourness) in a pot with cuts of meat, mushrooms and smoked dried plums +seasoning. It's typically reheated 3 times through 3 days before it's deemed ready, but can be made faster.
Most of the dishes that have "mushrooms" have "Agaricus" mushroom, but some have wild mushrooms foraged from the forest.
Raczej używa się champignons nie Agaricus. Natomiast w UK mushrooms tak ogólnie i na wszystkie grzyby. Czasem pojawiają się nazwy własne jak porcini na borowiki czy oyster mushroom na boczniaki jak komuś zależy na precyzji.
Typically polish dishes contains field or forest mushrooms. Champignon mushrooms are tasteles junk.
Currency in Poland its - PLN - Polski Złoty - Polish Golden (free translate) :P
each town and even each bar/restaurant make zapiekanki different way and topings
I've eaten pizza in many places in Italy, starting with the best 1. Vipiteno 2.near Chioggia 3.Milano 4.Genova 5. Castelnuowo Rannoge (only 5 places, i have more around 20). I dont give adrees no comercial :) buth the best is in pizzeria in Ciechanow :) also no name
Sauerkraut does not originate in Germany. Based on the provided search results, it appears that the origin of sauerkraut is attributed to Mongolian nomads who fermented cabbage in rice wine or vinegar over 2,000 years ago. This method was later adopted by Eastern and Central Europeans in the 13th century, who created the sauerkraut we know today.
Additionally, the Roman writer Plinius the Elder (1st century AD) is mentioned as describing the making of sauerkraut by preserving salt cabbage in earthen vessels. However, some sources dispute this theory, suggesting that there is no evidence to support it, and instead propose that fermented cabbage was already practiced in Europe during the Western Roman Empire.
It’s also worth noting that Chinese cooks were pickling cabbage in wine as early as 200 BC, and Genghis Khan’s armies may have carried this “sauerkraut” (as it’s now called) to the eastern edge of Europe.
In summary, while it’s difficult to pinpoint a single inventor of sauerkraut, it’s clear that the concept of fermenting cabbage originated with Mongolian nomads, and was later adapted and developed by Eastern and Central Europeans, with possible influences from Roman and Chinese culinary traditions.
Amerykanie mają kompleks na punkcie Niemiec - więc według nich wszystko co im imponuje pochodzi z Niemiec ...
POLISH FOOD in Kraków - 14.45 - ruclips.net/video/nVrWmiPI498/видео.html
Great POLISH FOOD - 4.55 - ruclips.net/video/0YpBR-ebOEM/видео.html
Buongiorno Italiano! Mi piace zuppa romana.
@PolMauro920
Bro! Thou art so joyful guy! --- we love thou, here in Poland! :) Thou art very Polish by look, temperament, behaviour and preferences --- maybe check if thou art R1a haplogroup one (the very Slavic one --- it is not uncommon in northern Italy). Greets.
naprawdę fajny film , jesteście , SUPER ... ( tylko ten , który tam przerywa , to jakiś dziki ) ...
go to Cracovia (Krakow)
Jeżyki are less sweet than scout coockies? WHAT? I literally dont eat Jeżyki to often bc its too sweet.
I guess you should go to Poland :)
3.86 PLN(złoty) = 1 US dollar
I komentuje gościu, który nie wie o czym gada. Najpierw zjedz a potem zabieraj glos. Jak można jeść przypalony placek z odrobiną przecieru pomidorowego i kilkoma plasterkami nic nie wartego czegoś zwanym serem.
You have over 1 thousand subscribers, bravo. 👍👍💪Communism killed our culinary art, it is only now being reborn. Polish cuisine is a very broad concept because it consists of regional cuisines. An interesting fact is that Italy had some influence on Polish cuisine. Queen Bona Sforza brought pasta and some vegetables and herbs to Poland. The set of vegetables for cooking broths is called włoszczyzna - Italian (carrot root, celery root, onion, parsley and parsley leaves). Many Poles don't know history of schabowy - that pork chop is a poor version of a cotoletta alla milanese. Austrian Wiener schnitzel is a poor version of the Milanese cutlet, brought to Vienna by Marshal Radetzky. This pork cutlet later appeared in Germany and Poland. 😉
Bro
Może coś o Wojciechu Szczęsnym? Kilka dni temu zakończył karierę - myślę, że go kojarzysz ⚽️😅 (little "tribute")
(Następnie może Zbigniew (Zibi) Boniek?) ⚽️ (grał w Juve heh ;)
ruclips.net/video/SLVp3DwVOIg/видео.htmlsi=n3qwoVbLnraiTBSI
Hello, I'm from Poland, I see that you are interested in Poland and you are making reactions related to it. In this video you ask what is the name of the Polish currency. The currency that is currently used in Poland is called: Polish Zloty. If the name itself is not enough, I have a link to a description of this currency (especially in English):
en.m.wikipedia.org/wiki/Polish_z%C5%82oty
Please, if you are reading this comment, I would like a response from you. I like this film, as well as all the others and previous ones concerning reactions about Poland.
Sure, i can do a reaction video to the Poland currency :)
@@PolMauro920 Cool, when? You've hit the nail on the head of a collector of circulation banknotes, not only from Poland but also from all over the world. All circulation banknotes from every country. Italy (like most of Europe) has the euro currency (EUR). I can send you pictures of the images whenever you want, I have them on hand. I can send you a few other currencies if you want, apart from the Polish Zloty images in circulation. Okay?
I will have to send images of banknotes in a private conversation, I can't do that here.
Film about the Polish Zloty, unfortunately the banknotes in the film do not have the latest versions of the banknotes in circulation, but they are in circulation. The banknotes in circulation have been since 1994, can you send links to the newer versions of these banknotes?
ruclips.net/video/h2H4UP3UtEo/видео.htmlsi=Bg4YIY2PfKd1Jgbd