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More Turkish/Irish connectons, 85% of Irish descendant from Turks
(50 Messages in 5 pages - View all)
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40.       Daydreamer
3743 posts
 25 Feb 2010 Thu 01:32 pm

Alameda - the word is bigos, the letter "s" at the end does not make it plural, it´s part of the root. It can be confusing to an English speaking native

 

I don´t really know much about the history of bigos, but I doubt it was inspired by Jewish cuisine. There´s a Polish dish called "Carp made the Jewish way" though.

 

Bigos is made of both fresh and fermented cabbage (sauerkraut), chopped meat and mushrooms (usually porcini), sometimes carrots and tomato paste. Everybody´s bigos tastes differently. My husband makes a delicious one, mine is not even close to the real taste Some people cook it in a pot, others fry it in the oven. Some add wine, dome don´t. It´s true it tastes best after a few days of constant cooling and reheating.

41.       lady in red
6947 posts
 25 Feb 2010 Thu 01:54 pm

 

Quoting Daydreamer

Alameda - the word is bigos, the letter "s" at the end does not make it plural, it´s part of the root. It can be confusing to an English speaking native

 

 

 

{#emotions_dlg.rant}- I don´t automatically assume a word ending in ´s´ is plural!  I never thought ´kudos´ was several ´kudo´ or ´pathos´ is sadder than ´patho´ for example!  {#emotions_dlg.laugh_at}

42.       alameda
3499 posts
 25 Feb 2010 Thu 02:12 pm

 

Quoting Daydreamer

Alameda - the word is bigos, the letter "s" at the end does not make it plural, it´s part of the root. It can be confusing to an English speaking native

 

I don´t really know much about the history of bigos, but I doubt it was inspired by Jewish cuisine. There´s a Polish dish called "Carp made the Jewish way" though.

 

Bigos is made of both fresh and fermented cabbage (sauerkraut), chopped meat and mushrooms (usually porcini), sometimes carrots and tomato paste. Everybody´s bigos tastes differently. My husband makes a delicious one, mine is not even close to the real taste Some people cook it in a pot, others fry it in the oven. Some add wine, dome don´t. It´s true it tastes best after a few days of constant cooling and reheating.

 

I didn´t think or mean to infer bigos was inspired by Jewish cuisine, but rather there may well be a Jewish version of it. 

 

Variation in food preparation is nice, sometimes things become too standardized and loose their dynamics.

 

Thank you for the lesson in Polish food....{#emotions_dlg.bigsmile}

 

43.       barba_mama
1629 posts
 25 Feb 2010 Thu 06:05 pm

 

Quoting alameda

 

 

Poultry doesn´t give milk either....

 

I know, it doesn´t make sense... but everything that´s meat is considered as being part of the group that gives milk. Chicken is meat, fish is not... The rules aren´t that logical Like, smoked salmon is okay, smoked European isn´t kosher {#emotions_dlg.unsure} I don´t get it at all

 

44.       alameda
3499 posts
 25 Feb 2010 Thu 06:11 pm

 

Quoting barba_mama

 

 

I know, it doesn´t make sense... but everything that´s meat is considered as being part of the group that gives milk. Chicken is meat, fish is not... The rules aren´t that logical Like, smoked salmon is okay, smoked European isn´t kosher {#emotions_dlg.unsure} I don´t get it at all

 

 

Well, if you consider it, you will realize there is a lot of sense in it.  Most the time we don´t know until much later.

 

For example, if people kept to eating kosher meat, there would not have been a problem with mad cow disease. Those parts that pass it on are exactly those parts that are forbidden.  By stunning animal before slaughter, dura matter is spread around the system.

45.       Elisabeth
5732 posts
 25 Feb 2010 Thu 08:12 pm

 

Quoting Daydreamer

It can be confusing to an English speaking native

 

 

 This doesn´t sound very humble{#emotions_dlg.shame}

46.       lemon
1374 posts
 25 Feb 2010 Thu 08:25 pm

 

Quoting Elisabeth

 

 

 This doesn´t sound very humble{#emotions_dlg.shame}

 

well, shes trying to justify some people. or its simply her agenda to promote polishness on turkish site! {#emotions_dlg.think}

47.       Elisabeth
5732 posts
 25 Feb 2010 Thu 08:34 pm

 

Quoting lemon

 

 

well, shes trying to justify some people. or its simply her agenda to promote polishness on turkish site! {#emotions_dlg.think}

 

 IMASSUO...the Poles are taking over TC.  They will soon be serving Bigos in the lounge!

48.       ptaszek
440 posts
 25 Feb 2010 Thu 09:42 pm

 

Quoting Elisabeth

 

 

 IMASSUO...the Poles are taking over TC.  They will soon be serving Bigos in the lounge!

 

 we the Dobrowski ones will also pour vodka in you!!!Beware!!!We all can be very naughty together

49.       barba_mama
1629 posts
 25 Feb 2010 Thu 09:48 pm

 

Quoting alameda

 

 

Well, if you consider it, you will realize there is a lot of sense in it.  Most the time we don´t know until much later.

 

For example, if people kept to eating kosher meat, there would not have been a problem with mad cow disease. Those parts that pass it on are exactly those parts that are forbidden.  By stunning animal before slaughter, dura matter is spread around the system.

 

 

Well, not that many people died of mad cow disease. Making cars forbidden would make much more sense then saying stunning an animal isn´t kosher.

50.       ptaszek
440 posts
 25 Feb 2010 Thu 10:40 pm

 

Quoting Daydreamer

Alameda - the word is bigos, the letter "s" at the end does not make it plural, it´s part of the root. It can be confusing to an English speaking native

 

I don´t really know much about the history of bigos, but I doubt it was inspired by Jewish cuisine. There´s a Polish dish called "Carp made the Jewish way" though.

 

Bigos is made of both fresh and fermented cabbage (sauerkraut), chopped meat and mushrooms (usually porcini), sometimes carrots and tomato paste. Everybody´s bigos tastes differently. My husband makes a delicious one, mine is not even close to the real taste Some people cook it in a pot, others fry it in the oven. Some add wine, dome don´t. It´s true it tastes best after a few days of constant cooling and reheating.

We also add dried plums to bigos and well as DD said wine,red wine.The basis of this dish is fresh and sour cabbage along with pork meat,beef,bacon and a lot of sausage previously fried.But what makes it unique is the herbs.And I found out what this strange saying I quoted means-The best bigos is still to be prepared.As it is so good that the challange is to beat former eaten one.

 

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