Chleb prądnicki (translated as “Bread from Prądnik, a district of Kraków town, that took its name from the small river) is a very interesting example of food tradition in southern Poland. This bread was first noted as far as in 1421(!) and during the communist times, the production was almost completely terminated. A group of bread enthusiasts restarted the daily production of this bread in 1989 when the communism collapsed in Poland due to bankruptcy of the country and since then, this bread is a pure success – recently it was listed as a protected regional heritage food example by EU . You can read more about this bread here, for now in Polish only – I will try to translate this text later.
In regards to the size - 4,5 kg and it is simply massive. Big japanese Deba knife is used for comparison.
Meet Tosia, the fat, lazy cat. What is so special about her, apart from her weight? Well, not much, apart from the fact that she is the only cat officially on the menu in Europe. How come? Ok, here’s the story.
In Szczęśliwice, one of the western districts of Warsaw, there is a nice, nostalgic, american diner / bar / restaurant called Pink Flamingo. They serve very decent american food, burgers and stuff. And they have a cat on board (they claim that the cat belongs to one of the neighbours, though) that mucks about everywhere around. Most of the time the cat spends on idle, waiting right next to the tables, just in case something eatable falls down or some, mostly female, heart melts down and gives the cat something to eat. Apart from food, nothing, absolutely nothing attracts her attention.
Over the years, cat grown. Grown a lot – that much that was put on the very first page of the menu – with a warning:
“Please do not feed the cat. Tosia is on strict diet”
Results are far from impressive, if you will. Have a look.
By the way, Tosia the fat cat, is featured on the Focus profile (with over 60k likes).
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DT-130 digital thermometer. How would need something like that? A chemist? Other scientist? Yes – but not only. How about some foodie?
Some of you might have noticed that I am a little nuts about food and cooking. And believe me – nothing helps with getting better results like knowing what is going on with your food. Example – to get really, really good chips, you need to cook then in 72 Celsius for 20 minutes, then replace the water, then cook them again, then freeze them, then deep fry them in 130 Celsius oil and then fry them in 180 Celsius oil. How on earth can you tell when your oil has the right temperature without a termometer? Or – to get a medium rare steak you need to get it inside to 55 Celsius. How, without a long practise, can you tell that? Hence this purchase. First results – very promising.
This is more or less typical sausage from southern Poland, where the mountains are. It has a great texture, the taste is simply fantastic. While it looks pretty standard, as usual – the devil sits in the details. Lets have a look at the ingredients, shall we?
Pork – 72%
No chemicals, no preservatives – and still, it tastes like no other. Traditional recipe, good meat and smart butcher. Why all food can’t be made like that?
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