Yes, it was wrong (literal) translation. Fabik wrote about Amanita rubescens (in Czech Muchomůrka růžovka).
WOW - all this talk about food is making me hungry and I am having lunch now. Svikova is my VERY favorite and I do love it with knedlyky. Spanelsky Ptacky is also one I really love Veprova, knedlyly a zeli - wow - great too Segedy gulas - another favorite I try to cook a bit of Czech cuisine each week. Right now in the freeser are spanelsky ptacky, segedyn gulas and zeli (red and white). I remember a dish as a young boy - pisl (s=sh) - not sure of spelling - but that was OH so GOOOOOOD. It was made from beef lung, but sometime in the late 50's you could not buy beef lungs, so my mother stopped making it. I wish there was a substitiute. Here is my recipe for Segedyn Gulas: SEGEDYN GULAS Ingredients: 2 lb diced pork (1" cubes) - any cut 1 onion diced 2 tbsp oil 1 tsp Sweet Hungarian Paprika (the red and white tin can) 2 lb sauerkraut 1 tbsp flour 1/4 cup milk 1/2 cup sour cream (I use fat free) Fry onions in oil until translucent. Add pork and paprika (I actually use about 2 tbsp because I like the taste). Brown well. Add 2 cups water and cover, simmering for 45 minutes or until pork is tender. Add water as needed. Take the sauerkraut and rinse and rinse and rinse to remove as much of the vinegar as possible. Add to pork and mix well. Let simmer for 40 minutes more, stirring often and adding water as needed. Mix flour and milk and add to mixture and bring to a boil, cooking for 10 minutes. Before serving add sour cream and mix well, letting it cook for 3-5 minutes. Serve over noodles, dumplings (knedliky) or over biscuits.
I love segedínský guláš. But what kind of buiscuits do serve it over?? never heard of this. But might be my E problem. Thanks for response.
Well, any type of dinner biscuit would do - we use a premix - Bisquick - or sometimes we use the tubes of Pillsbury biscuits that you just bake. Any non-sweet one will do. Sometimes I may even put it over a slice or two of bread.
Ok, I understand, saw Bisquick on google.. I usually do not use this kind of salty bisquits for cooking. By surely is not bad.
the mushroom in question is "růžovka" or "masák" colloquially, or "muchomůrka růžovka" officially - it is indeed of the amanita family (amanita rubescens) which is the toadstool family of mushrooms... they are very good - either breaded and fried or just sauteed in butter - they also make a quite good mock tripe soup http://encyclopedia.thefreedictionary.c ... +rubescens
Stepan wrote Oh yes, the famous "pajšl", a nghtmare of many school kids as it used to be served in elementary school cafeterias. Sometimes, it can be found on menus in restaurants offering traditional Czech cuisine under the name of "plíčky na smetaně". In my family, it is usually made from pork or veal (if available) - lungs, heart, liver, tongue; cooked with spices (whole black pepper, bay leaf, allspice), onion, carrots, parsley and celery root, then diced and served in heavy cream sauce with dumplings. We love it!
Jana - would you be so kind as to post thre recipe for "pajsl"? I would like to try to make it. That is a dish I really enjoyed as a boy.
Thanks to stepan for posting the segedinsky gulas recipe! My absolute favorite czech dish is svickova, but also love segedinsky gulas. A good friend of mine's father treated us recently to some leftover homemade segedinsky gulas (and homemade knedliky!) and it was quite a treat! I was miserably stuffed, but in heaven.
Brook - we are neighbors - I live in VA about 45 miles west of the TR Bridge. Do you ever visit the Czech Embassy - they have a lot of activities - most free - from concerts to films or speakers. You can get a list of events by going to the website: http://www.mzv.cz/wwwo/?zu=washington then click "Calendar of Cultural Events". There is a list of things for 2006. This should be a good one: June 15, 7:30 pm - Benefit: Beer and Czech Arts - Admission: $25 Did someone say BEER? Enjoy an evening devoted to Czech Arts and promoting future cultural events while drinking a pint yourself and savoring some tasty Czech food, including: gulas (goulash), utopenci (drowned bodies) and nakladany hermelin (pickled cheese). Beer is an essential drink for the popular Czech dish goulash which is usualy eaten with bread and dumplings. Utopenci (drowned bodies) is smoked sausages that are marinated, cut in half, and topped with onions / red bell peppers, and eaten cold. Nakladany hermelin (pickled cheese) is a delicate treat for the palate. The cheese is marinated with garlic, pepper, salt, crushed red pepper and a dash of chili powder that sits in a blend of olive and vegetable juices until it is just right for serving. Not only will this scrumptious food tempt your appetite, but actors from the Czech Republic will add a bit of laughter to wash down your brew. Come and enjoy a live theatrical performance as well as savoring some Czech staples. Cheers! Na zdravi! I am on an e-mail list and get notices for all these events. I'm not sure how I got on, but I believe you can e-mail: cul_washington@embassy.mzv.cz and be put on the list.
Hi Stepan - yes we are neighbors! And I do attend czech embassy events when I can... Wait, didn't you post something a few weeks ago?? Were you at the embassy last night to see the Jiri Levicek Trio?? They were wonderful. I attended the Beer in Czech Films event last year - it was hysterical and a lot of fun!! I will miss this year's, which I am sad about, but I am hoping to be in Prague this summer, so it's not so bad. :wink:
No, I was not at the Beer Fest last year - This year will be hard since it is on June 15 and we are leaving on the 16th on vacation. Maybe I'll see you at an event in the fall when you return from Praha. It has been a while since I was at the embassy and I can't rememebr the last event. I did go to the one last year where they had the Czech Rock Band - Old like the Rolling Stones. Music was great, as was the food and beer. I also attended the Absynth and Music Dinner two years ago. That was a good time and good food. The chef made Segedy Gulas, but I think mine is better.
Oh definitely - I always enjoy the events at the czech embassy and I'll be back for more in the fall. (The first time I attended one of their events, I was ecstatic - and happy to see white lace curtains in the windows! Isn't that silly? :wink: But I had been missing the CR very much at the time and was still dealing with reverse culture shock, so it was really nice to feel like I was on a little piece of Czech land. ) I attended the Absinthe Dinner back in December. It was a huge success I thought. The best part was when they did the demonstration and then dimmed the lights - it was quite eerie seeing everyone's glasses lit on fire and glowing! :mrgreen: You should have been there for the MIG21 show! It was a lot of fun as well - Jiri Machacek is a ham.
To all: My grandmother used to make egg dumplings. However, one of the novel foods would come from a local butcher. I remember the Czech name, but most likely would ruin the spelling. It was like a sausage, or a Polish Kashca in that it was a steer or pig intestine filed with either pork, barley, and beef ground up. It was light gray in color, but would turn darker gray when fried. After it was cooked you would slit open the intestine, and eat the contents, never the casing itself. Usually there were herbs and other spices as part of the mixture. The closest American equivalent is scrapel. From some of my Czech emigre friends it is still served but is not very popular with the youngsters.
that's 'jitrnice', John. I hate them, but my mom absolutely adores them and is able to even buy them in Toronto at a Czech butcher's
'Jitrnice - oooh I have not thought of them in many, many years - I lived them. My mother use to make them. so very good.
Which favourite Czech dish ? And I can choose only one? difficult ! I am originally from a place in Bavaria/Germany, which is close to the Czech border. As a matter of fact, the traditional kitchen there is very similar to the one in the Western Czech Republic or also Austria - or at least: they share a lot ! As far as I have read in some European Cooking Book, this is a consequence of a lot of female Czech cooks or housemaids working for "better"/better-off families in Bavaria and Austria (ca. 19th century). As a consequence of those closely-related cuisines, I know most of the initially mentioned dishes like "svickova" etc already from my grandma. Therefore, my favourite dishes would be some that are different or no longer really cooked here: - Nakladany hermelin (was completly new to me, delicious!! : )) Maybe also "ovoce knedliky" mmmmmmmh or "sunkaflekky" mmmmjjjjjamm... kn
To all: Thanks now I know how to spell it. Recently I sampled a Polish variety of jitranice, and you are right it does not taste great. My grandmother was a big fan of jitranice. Somehow when I was 7 years old, I recollect that the taste was not so bad. One Czech dinner that was popular in old New York City was the roast goose at the former Praha Restaurant in the high 80's of Manhattan. Alas, the neighborhood changed, and the Praha closed sometine in 1999. Last time I took my family to the Praha the waiters were all Czechs but the busboys were Chinese. A new Czech Restaurant in Astoria, Queens Borough of NYC, opened in 2000 and it is populated by the local Czech emigre community, and has a wide variety of Czech and Slovak dishes, if there is a difference. The new restaurant provided a good way to introduce my two sons to Czech food, in an authentic setting. In addition to the disappearance of Czech restaurants in the New York Metro area, the German restaurants are also going out of business. In my locality of Central Jersey we have maybel three remaining German restaurants, one Polish restaurant, and a handful of old world butchers. The same can be said for the rest of the European ethnic restaurants other than the standard meals found at diners. Other than the older folks not many of the grandchildren have experienced Central European cooking. Thanks for the correct spelling.
shunkenflekny - I can't spell - I use to love them - and ovocne knedlyky - I make them - especially the cherry ones - coverend with farmer's cheese, sugar and butter.
