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Re: HOT ISSUE: Prdelacka

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  • Melvyn
    Well, it certainly comes under that category: http://en.wikipedia.org/wiki/Blood_soup Does pig-feast soup sound appetizing? More of a kulajda man, myself. BR
    Message 1 of 20 , Mar 8, 2013
      Well, it certainly comes under that category:

      http://en.wikipedia.org/wiki/Blood_soup

      Does pig-feast soup sound appetizing?

      More of a kulajda man, myself.

      BR

      Melvyn

      --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@...> wrote:
      >
      > .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as only grandmothers can) and it is delicious.
    • Sarka Rubkova
      What sort of kulajda? sarka From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf Of Melvyn Sent: Friday, March 08, 2013 12:57 PM To:
      Message 2 of 20 , Mar 8, 2013
        What sort of kulajda?



        sarka



        From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf
        Of Melvyn
        Sent: Friday, March 08, 2013 12:57 PM
        To: Czechlist@yahoogroups.com
        Subject: [Czechlist] Re: HOT ISSUE: Prdelacka





        Well, it certainly comes under that category:

        http://en.wikipedia.org/wiki/Blood_soup

        Does pig-feast soup sound appetizing?

        More of a kulajda man, myself.

        BR

        Melvyn

        --- In Czechlist@yahoogroups.com <mailto:Czechlist%40yahoogroups.com> ,
        "wustpisk" <gerry.vickers@...> wrote:
        >
        > .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as
        only grandmothers can) and it is delicious.





        [Non-text portions of this message have been removed]
      • James Kirchner
        In Detroit people of Polish origin eat duck s blood soup , so I suppose pork blood soup would do, or just blood soup . If it s made with blood sausage,
        Message 3 of 20 , Mar 8, 2013
          In Detroit people of Polish origin eat "duck's blood soup", so I suppose "pork blood soup" would do, or just "blood soup". If it's made with blood sausage, I'd just call it "blood sausage soup". Truth in labeling.

          I don't know about England, but in North America, pudding is always a sweet dessert, so if you talked about "black pudding" here, people would expect dark chocolate or something like that.

          Jamie

          On Mar 8, 2013, at 5:33 AM, Melvyn wrote:

          > A furious debate is raging on Facebook over the correct translation of prdelacka soup. Let us help them to sort this out. Does black pudding soup sound good to you?
          >
          > Yum.
          >
          > Melvyn
          >
          > _______________________________________________
          > Czechlist mailing list
          > Czechlist@...
          > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist


          _______________________________________________
          Czechlist mailing list
          Czechlist@...
          http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
        • wustpisk
          How about haggis soup? And how would you translate pajsl? (another grandmother speciality)
          Message 4 of 20 , Mar 8, 2013
            How about haggis soup?

            And how would you translate pajsl? (another grandmother speciality)

            --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@...> wrote:
            >
            > Well, it certainly comes under that category:
            >
            > http://en.wikipedia.org/wiki/Blood_soup
            >
            > Does pig-feast soup sound appetizing?
            >
            > More of a kulajda man, myself.
            >
            > BR
            >
            > Melvyn
            >
            > --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
            > >
            > > .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as only grandmothers can) and it is delicious.
            >
          • James Kirchner
            I thought haggis was full of stomach tissue, etc. Jamie ... _______________________________________________ Czechlist mailing list Czechlist@czechlist.org
            Message 5 of 20 , Mar 8, 2013
              I thought haggis was full of stomach tissue, etc.

              Jamie

              On Mar 8, 2013, at 9:16 AM, wustpisk wrote:

              >
              > How about haggis soup?
              >
              > And how would you translate pajsl? (another grandmother speciality)
              >
              > --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@...> wrote:
              >>
              >> Well, it certainly comes under that category:
              >>
              >> http://en.wikipedia.org/wiki/Blood_soup
              >>
              >> Does pig-feast soup sound appetizing?
              >>
              >> More of a kulajda man, myself.
              >>
              >> BR
              >>
              >> Melvyn
              >>
              >> --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
              >>>
              >>> .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as only grandmothers can) and it is delicious.
              >>
              >
              >
              > _______________________________________________
              > Czechlist mailing list
              > Czechlist@...
              > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist


              _______________________________________________
              Czechlist mailing list
              Czechlist@...
              http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
            • wustpisk
              It is traditionally wrapped in a sheep s stomach, but I wouldn t be surprised if there was some horse in there somewhere nowadays, it seems to have got into
              Message 6 of 20 , Mar 8, 2013
                It is traditionally wrapped in a sheep's stomach, but I wouldn't be surprised if there was some horse in there somewhere nowadays, it seems to have got into everything else.

                --- In Czechlist@yahoogroups.com, James Kirchner <czechlist@...> wrote:
                >
                > I thought haggis was full of stomach tissue, etc.
                >
                > Jamie
                >
                > On Mar 8, 2013, at 9:16 AM, wustpisk wrote:
                >
                > >
                > > How about haggis soup?
                > >
                > > And how would you translate pajsl? (another grandmother speciality)
                > >
                > > --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@> wrote:
                > >>
                > >> Well, it certainly comes under that category:
                > >>
                > >> http://en.wikipedia.org/wiki/Blood_soup
                > >>
                > >> Does pig-feast soup sound appetizing?
                > >>
                > >> More of a kulajda man, myself.
                > >>
                > >> BR
                > >>
                > >> Melvyn
                > >>
                > >> --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
                > >>>
                > >>> .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as only grandmothers can) and it is delicious.
                > >>
                > >
                > >
                > > _______________________________________________
                > > Czechlist mailing list
                > > Czechlist@...
                > > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                >
                >
                > _______________________________________________
                > Czechlist mailing list
                > Czechlist@...
                > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                >
              • Jan Culka
                It seems to be a new habit! Honza ... From: wustpisk To: Czechlist@yahoogroups.com Sent: Friday, March 08, 2013 5:33 PM Subject: [Czechlist] Re: HOT ISSUE:
                Message 7 of 20 , Mar 8, 2013
                  It seems to be a new habit!
                  Honza


                  ----- Original Message -----
                  From: wustpisk
                  To: Czechlist@yahoogroups.com
                  Sent: Friday, March 08, 2013 5:33 PM
                  Subject: [Czechlist] Re: HOT ISSUE: Prdelacka and now Pajsl as well



                  It is traditionally wrapped in a sheep's stomach, but I wouldn't be surprised if there was some horse in there somewhere nowadays, it seems to have got into everything else.

                  --- In Czechlist@yahoogroups.com, James Kirchner <czechlist@...> wrote:
                  >
                  > I thought haggis was full of stomach tissue, etc.
                  >
                  > Jamie
                  >
                  > On Mar 8, 2013, at 9:16 AM, wustpisk wrote:
                  >
                  > >
                  > > How about haggis soup?
                  > >
                  > > And how would you translate pajsl? (another grandmother speciality)
                  > >
                  > > --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@> wrote:
                  > >>
                  > >> Well, it certainly comes under that category:
                  > >>
                  > >> http://en.wikipedia.org/wiki/Blood_soup
                  > >>
                  > >> Does pig-feast soup sound appetizing?
                  > >>
                  > >> More of a kulajda man, myself.
                  > >>
                  > >> BR
                  > >>
                  > >> Melvyn
                  > >>
                  > >> --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
                  > >>>
                  > >>> .. yes, or 'blood soup' :) A friend's grandmother cooks this stuff (as only grandmothers can) and it is delicious.
                  > >>
                  > >
                  > >
                  > > _______________________________________________
                  > > Czechlist mailing list
                  > > Czechlist@...
                  > > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                  >
                  >
                  > _______________________________________________
                  > Czechlist mailing list
                  > Czechlist@...
                  > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                  >





                  [Non-text portions of this message have been removed]
                • alenec62
                  A horsebit then? You know, a bit of horse here and there... Alena ... habit! ... To: Czechlist@yahoogroups.com ... Subject: [Czechlist] Re: HOT ISSUE:
                  Message 8 of 20 , Mar 8, 2013
                    A horsebit then? You know, a bit of horse here and there...
                    Alena


                    Dne 08.03.2013 17:43, Jan Culka napsal:

                    > It seems to be a new
                    habit!
                    > Honza
                    >
                    > ----- Original Message -----
                    > From: wustpisk
                    >
                    To: Czechlist@yahoogroups.com
                    > Sent: Friday, March 08, 2013 5:33 PM
                    >
                    Subject: [Czechlist] Re: HOT ISSUE: Prdelacka and now Pajsl as well
                    >
                    >
                    It is traditionally wrapped in a sheep's stomach, but I wouldn't be
                    surprised if there was some horse in there somewhere nowadays, it seems
                    to have got into everything else.
                    >
                    > --- In Czechlist@yahoogroups.com,
                    James Kirchner <czechlist@...> wrote:
                    > >
                    > > I thought haggis was full
                    of stomach tissue, etc.
                    > >
                    > > Jamie
                    > >
                    > > On Mar 8, 2013, at 9:16
                    AM, wustpisk wrote:
                    > >
                    > > >
                    > > > How about haggis soup?
                    > > >
                    > >
                    > And how would you translate pajsl? (another grandmother speciality)
                    >
                    > >
                    > > > --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@>
                    wrote:
                    > > >>
                    > > >> Well, it certainly comes under that category:
                    > >
                    >>
                    > > >> http://en.wikipedia.org/wiki/Blood_soup [1]
                    > > >>
                    > > >>
                    Does pig-feast soup sound appetizing?
                    > > >>
                    > > >> More of a kulajda
                    man, myself.
                    > > >>
                    > > >> BR
                    > > >>
                    > > >> Melvyn
                    > > >>
                    > > >> ---
                    In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
                    > > >>>

                    > > >>> .. yes, or 'blood soup' :) A friend's grandmother cooks this
                    stuff (as only grandmothers can) and it is delicious.
                    > > >>
                    > > >
                    > >
                    >
                    > > > _______________________________________________
                    > > > Czechlist
                    mailing list
                    > > > Czechlist@...
                    > > >
                    http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist [2]
                    > >
                    > >

                    > > _______________________________________________
                    > > Czechlist
                    mailing list
                    > > Czechlist@...
                    > >
                    http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist [2]
                    > >
                    >
                    >
                    [Non-text portions of this message have been removed]
                    >
                    >


                    Links:
                    ------
                    [1]
                    http://en.wikipedia.org/wiki/Blood_soup
                    [2]
                    http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                    [3]
                    http://groups.yahoo.com/group/Czechlist/post;_ylc=X3oDMTJwYzdlOHAxBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEbXNnSWQDNTExMjMEc2VjA2Z0cgRzbGsDcnBseQRzdGltZQMxMzYyNzYwOTk4?act=reply&messageNum=51123
                    [4]
                    http://groups.yahoo.com/group/Czechlist/post;_ylc=X3oDMTJkaXUzMGxjBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA2Z0cgRzbGsDbnRwYwRzdGltZQMxMzYyNzYwOTk4
                    [5]
                    http://groups.yahoo.com/group/Czechlist/message/51111;_ylc=X3oDMTM1M3Q3YmZmBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEbXNnSWQDNTExMjMEc2VjA2Z0cgRzbGsDdnRwYwRzdGltZQMxMzYyNzYwOTk4BHRwY0lkAzUxMTEx
                    [6]
                    http://groups.yahoo.com/group/Czechlist;_ylc=X3oDMTJkYTNtdGI3BF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA3Z0bARzbGsDdmdocARzdGltZQMxMzYyNzYwOTk4
                    [7]
                    http://groups.yahoo.com/;_ylc=X3oDMTJjbnVyMmNuBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA2Z0cgRzbGsDZ2ZwBHN0aW1lAzEzNjI3NjA5OTg-
                    [8]
                    http://docs.yahoo.com/info/terms/


                    [Non-text portions of this message have been removed]
                  • Hannah Geiger
                    JAK KRASNE CECHEM BYTI..... http://www.labuznik.cz/recept/vejmrda-priloha-k-ovaru/ ... _______________________________________________ Czechlist mailing list
                    Message 9 of 20 , Mar 8, 2013
                      JAK KRASNE CECHEM BYTI.....

                      http://www.labuznik.cz/recept/vejmrda-priloha-k-ovaru/


                      On Fri, Mar 8, 2013 at 1:10 PM, <preklady@...> wrote:
                      >
                      >
                      > A horsebit then? You know, a bit of horse here and there...
                      > Alena
                      >
                      >
                      > Dne 08.03.2013 17:43, Jan Culka napsal:
                      >
                      >> It seems to be a new
                      > habit!
                      >> Honza
                      >>
                      >> ----- Original Message -----
                      >> From: wustpisk
                      >>
                      > To: Czechlist@yahoogroups.com
                      >> Sent: Friday, March 08, 2013 5:33 PM
                      >>
                      > Subject: [Czechlist] Re: HOT ISSUE: Prdelacka and now Pajsl as well
                      >>
                      >>
                      > It is traditionally wrapped in a sheep's stomach, but I wouldn't be
                      > surprised if there was some horse in there somewhere nowadays, it seems
                      > to have got into everything else.
                      >>
                      >> --- In Czechlist@yahoogroups.com,
                      > James Kirchner <czechlist@...> wrote:
                      >> >
                      >> > I thought haggis was full
                      > of stomach tissue, etc.
                      >> >
                      >> > Jamie
                      >> >
                      >> > On Mar 8, 2013, at 9:16
                      > AM, wustpisk wrote:
                      >> >
                      >> > >
                      >> > > How about haggis soup?
                      >> > >
                      >> >
                      >> And how would you translate pajsl? (another grandmother speciality)
                      >>
                      >> >
                      >> > > --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@>
                      > wrote:
                      >> > >>
                      >> > >> Well, it certainly comes under that category:
                      >> >
                      >>>
                      >> > >> http://en.wikipedia.org/wiki/Blood_soup [1]
                      >> > >>
                      >> > >>
                      > Does pig-feast soup sound appetizing?
                      >> > >>
                      >> > >> More of a kulajda
                      > man, myself.
                      >> > >>
                      >> > >> BR
                      >> > >>
                      >> > >> Melvyn
                      >> > >>
                      >> > >> ---
                      > In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
                      >> > >>>
                      >
                      >> > >>> .. yes, or 'blood soup' :) A friend's grandmother cooks this
                      > stuff (as only grandmothers can) and it is delicious.
                      >> > >>
                      >> > >
                      >> >
                      >>
                      >> > > _______________________________________________
                      >> > > Czechlist
                      > mailing list
                      >> > > Czechlist@...
                      >> > >
                      > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist [2]
                      >> >
                      >> >
                      >
                      >> > _______________________________________________
                      >> > Czechlist
                      > mailing list
                      >> > Czechlist@...
                      >> >
                      > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist [2]
                      >> >
                      >>
                      >>
                      > [Non-text portions of this message have been removed]
                      >>
                      >>
                      >
                      >
                      > Links:
                      > ------
                      > [1]
                      > http://en.wikipedia.org/wiki/Blood_soup
                      > [2]
                      > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                      > [3]
                      > http://groups.yahoo.com/group/Czechlist/post;_ylc=X3oDMTJwYzdlOHAxBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEbXNnSWQDNTExMjMEc2VjA2Z0cgRzbGsDcnBseQRzdGltZQMxMzYyNzYwOTk4?act=reply&messageNum=51123
                      > [4]
                      > http://groups.yahoo.com/group/Czechlist/post;_ylc=X3oDMTJkaXUzMGxjBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA2Z0cgRzbGsDbnRwYwRzdGltZQMxMzYyNzYwOTk4
                      > [5]
                      > http://groups.yahoo.com/group/Czechlist/message/51111;_ylc=X3oDMTM1M3Q3YmZmBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEbXNnSWQDNTExMjMEc2VjA2Z0cgRzbGsDdnRwYwRzdGltZQMxMzYyNzYwOTk4BHRwY0lkAzUxMTEx
                      > [6]
                      > http://groups.yahoo.com/group/Czechlist;_ylc=X3oDMTJkYTNtdGI3BF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA3Z0bARzbGsDdmdocARzdGltZQMxMzYyNzYwOTk4
                      > [7]
                      > http://groups.yahoo.com/;_ylc=X3oDMTJjbnVyMmNuBF9TAzk3MzU5NzE0BGdycElkAzMyODk2NARncnBzcElkAzE3MDUwNDM1ODgEc2VjA2Z0cgRzbGsDZ2ZwBHN0aW1lAzEzNjI3NjA5OTg-
                      > [8]
                      > http://docs.yahoo.com/info/terms/
                      >
                      >
                      > [Non-text portions of this message have been removed]
                      >
                      > _______________________________________________
                      > Czechlist mailing list
                      > Czechlist@...
                      > http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist

                      _______________________________________________
                      Czechlist mailing list
                      Czechlist@...
                      http://www.czechlist.org/cgi-bin/mailman/listinfo/czechlist
                    • Melvyn
                      ... Hey, if it is hot and wet with lots of dill then I am a happy man. They do a nice one at Cafe Colore near Mustek. Nothing fancy...no quail eggs or
                      Message 10 of 20 , Mar 8, 2013
                        --- In Czechlist@yahoogroups.com, "Sarka Rubkova" <sarka@...> wrote:
                        >
                        > What sort of kulajda?

                        Hey, if it is hot and wet with lots of dill then I am a happy man. They do a nice one at Cafe Colore near Mustek. Nothing fancy...no quail eggs or anything, but very tasty and large servings. Wikipedia tells me that at V Zatisi restaurant a version is made with sour cream, potatoes, dill, quail eggs and mushrooms...

                        What are the alternatives?

                        BR

                        Melvyn
                      • Melvyn
                        ... Vejmrda! I have it in my flashcard collection (fourth down) http://quizlet.com/624895/czech-english3-flash-cards/ Poldauf simply suggests: grated
                        Message 11 of 20 , Mar 8, 2013
                          --- In Czechlist@yahoogroups.com, Hannah Geiger <czechlist@...> wrote:
                          >
                          > JAK KRASNE CECHEM BYTI.....
                          >
                          > http://www.labuznik.cz/recept/vejmrda-priloha-k-ovaru/

                          Vejmrda! I have it in my flashcard collection (fourth down)
                          http://quizlet.com/624895/czech-english3-flash-cards/

                          Poldauf simply suggests: grated horseradish and apples. Can't really beat that, unless we go a bit heavy on the horseradish and then call it "apple surprise".

                          BR

                          Melvyn
                        • Melvyn
                          Nay! http://www.urbandictionary.com/define.php?term=nay ... P.S. Habit is normally used for individuals and custom for groups of people. Sorry, teacher s
                          Message 12 of 20 , Mar 8, 2013
                            Nay!
                            http://www.urbandictionary.com/define.php?term=nay


                            --- In Czechlist@yahoogroups.com, preklady@... wrote:

                            > A horsebit then? You know, a bit of horse here and there...
                            > Alena
                            >
                            >
                            > Dne 08.03.2013 17:43, Jan Culka napsal:
                            >
                            > > It seems to be a new
                            > habit!

                            P.S. "Habit" is normally used for individuals and "custom" for groups of people. Sorry, teacher's reflex. Cannot help it. :-)
                          • Melvyn
                            ... Trying to give it up, thank you. ... Same as plicky, isn t it? There is a whole chapter of Hrdy Budzes describing how the chief protagonist surreptitiously
                            Message 13 of 20 , Mar 8, 2013
                              --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@...> wrote:
                              >
                              >
                              > How about haggis soup?

                              Trying to give it up, thank you.

                              > And how would you translate pajsl? (another grandmother speciality)

                              Same as plicky, isn't it? There is a whole chapter of Hrdy Budzes describing how the chief protagonist surreptitiously disposed of her plicky at mealtimes. Total classic. I used to try to get rid of my butter beans and turnips in exactly the same way.

                              Calf's lights in cream sauce?
                              Calf's lights hash?
                              http://dictionary.reverso.net/german-english/Lungenhaschee

                              BR

                              Melvyn
                            • wustpisk
                              Just as you don t like quail eggs in your kulajda, I don t like calf in my pajsl. Pig only, please!
                              Message 14 of 20 , Mar 8, 2013
                                Just as you don't like quail eggs in your kulajda, I don't like calf in my pajsl. Pig only, please!
                                http://www.toprecepty.cz/recept/4586-pajsl-plicky-na-smetane/

                                --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@...> wrote:
                                >
                                >
                                >
                                > --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@> wrote:
                                > >
                                > >
                                > > How about haggis soup?
                                >
                                > Trying to give it up, thank you.
                                >
                                > > And how would you translate pajsl? (another grandmother speciality)
                                >
                                > Same as plicky, isn't it? There is a whole chapter of Hrdy Budzes describing how the chief protagonist surreptitiously disposed of her plicky at mealtimes. Total classic. I used to try to get rid of my butter beans and turnips in exactly the same way.
                                >
                                > Calf's lights in cream sauce?
                                > Calf's lights hash?
                                > http://dictionary.reverso.net/german-english/Lungenhaschee
                                >
                                > BR
                                >
                                > Melvyn
                                >
                              • Sarka Rubkova
                                It can be made from milk or cream, sweet (at the end soured with vinegar) or sour, with or without dill, with or without mushrooms, with or without eggs
                                Message 15 of 20 , Mar 10, 2013
                                  It can be made from milk or cream, sweet (at the end soured with vinegar) or
                                  sour, with or without dill, with or without mushrooms, with or without eggs
                                  (quailed or hard boiled).



                                  Do you know that it is also called Hladk� An�ka (in Krkono�e)?



                                  Sarka



                                  From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf
                                  Of Melvyn
                                  Sent: Friday, March 08, 2013 8:26 PM
                                  To: Czechlist@yahoogroups.com
                                  Subject: [Czechlist] Re: HOT ISSUE: Prdelacka







                                  --- In Czechlist@yahoogroups.com <mailto:Czechlist%40yahoogroups.com> ,
                                  "Sarka Rubkova" <sarka@...> wrote:
                                  >
                                  > What sort of kulajda?

                                  Hey, if it is hot and wet with lots of dill then I am a happy man. They do a
                                  nice one at Cafe Colore near Mustek. Nothing fancy...no quail eggs or
                                  anything, but very tasty and large servings. Wikipedia tells me that at V
                                  Zatisi restaurant a version is made with sour cream, potatoes, dill, quail
                                  eggs and mushrooms...

                                  What are the alternatives?

                                  BR

                                  Melvyn





                                  [Non-text portions of this message have been removed]
                                • Sarka Rubkova
                                  I don t think that it is hash, there are small pieces of viscera meat (called korinek in Czech i.e. lungs, heart and livers), calf s in the original recipe but
                                  Message 16 of 20 , Mar 10, 2013
                                    I don't think that it is hash, there are small pieces of viscera meat (called korinek in Czech i.e. lungs, heart and livers), calf's in the original recipe but now usually pig's. It is true that it was the most terrible meal in school canteen but recently I visited small canteen nearby where they cook three to four different meals every day, and people were queuing there just for "plicky na smetane" which disappeared in quarter of an hour after opening. I have never been any fan but obviously my distaste was rather connected with improper way they did it in school than with really bad taste.

                                    Sarka

                                    -----Original Message-----
                                    From: czechlist-bounces@... [mailto:czechlist-bounces@...] On Behalf Of "Melvyn"
                                    Sent: Friday, March 08, 2013 10:14 PM
                                    To: czechlist@...
                                    Subject: [Czechlist] Re: HOT ISSUE: Prdelacka and now Pajsl as well



                                    --- In Czechlist@yahoogroups.com, "wustpisk" <gerry.vickers@...> wrote:
                                    >
                                    >
                                    > How about haggis soup?

                                    Trying to give it up, thank you.

                                    > And how would you translate pajsl? (another grandmother speciality)

                                    Same as plicky, isn't it? There is a whole chapter of Hrdy Budzes describing how the chief protagonist surreptitiously disposed of her plicky at mealtimes. Total classic. I used to try to get rid of my butter beans and turnips in exactly the same way.

                                    Calf's lights in cream sauce?
                                    Calf's lights hash?
                                    http://dictionary.reverso.net/german-english/Lungenhaschee

                                    BR

                                    Melvyn

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                                  • Melvyn
                                    ... Mmm a Smooth Annie sounds just the job in this kind of weather. Or is that a Nan* Smoothy? Or does hladka have some other meaning here? Hladka Ancka je
                                    Message 17 of 20 , Mar 11, 2013
                                      --- In Czechlist@yahoogroups.com, "Sarka Rubkova" <sarka@...> wrote:

                                      > Do you know that it is also called Hladka Ancka (in Krkonose)?

                                      Mmm a Smooth Annie sounds just the job in this kind of weather. Or is that a Nan* Smoothy? Or does hladka have some other meaning here?

                                      Hladka Ancka je starodavna krkonosska polevka a ackoli se zda, ze je tak jednoducha, ze uz ani jednodussi byt nemuze, patri mezi polevky, ktere se vesnici od vesnice varily ruzne.
                                      Nekde se davaji vejce natvrdo do talire, nekde se zakvedlaji rozslehane rovnou do polevky, nekde dokonce delavaji vejce smazena a pak teprve vkladaji do polevky. Existují verze Ancky bez mleka a se smetanou, verze zjemnene zloutkem, verze superchudobna jen z vyvaru z cibule a kminu…
                                      http://www.labuznik.cz/recept/hladka-ancka/

                                      I see that zakvedlat means to mix (e.g. an egg) into (e.g. soup). Must include that in our "Czechs have a word for it" collection, which BTW is now housed on the Czechlist Facebook site. Oh, have I not mentioned our new Czechlist Facebook site? :-) Well, you can find it easily enough on Facebook and you will also find many old Czechlist friends there, as well as some new ones. You can ask language questions and you will likely get some good answers in with all the banter (banter is de rigeur on Facebook Czechlist :-)). You will also probably find it easier there to filter out trolls and heavy weirdo Jekyll and Hyde characters. Some users have also commented on the ease of use in general.

                                      BR

                                      Melvyn
                                      *"To bed, to bed," said Sleepy Head,
                                      "Tarry awhile," said Slow.
                                      "Put on the pan," said highly resourceful and forward-thinking Nan,
                                      "Let's sup before we go."
                                    • Sarka Rubkova
                                      Zakvedlat means vmíchat, you may have a word for it Sarka From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf Of Melvyn Sent:
                                      Message 18 of 20 , Mar 22, 2013
                                        Zakvedlat means vm�chat, you may have a word for it



                                        Sarka



                                        From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf
                                        Of Melvyn
                                        Sent: Tuesday, March 12, 2013 12:50 AM
                                        To: Czechlist@yahoogroups.com
                                        Subject: [Czechlist] INFO: Smooth Annie and FB Czechlist







                                        --- In Czechlist@yahoogroups.com <mailto:Czechlist%40yahoogroups.com> ,
                                        "Sarka Rubkova" <sarka@...> wrote:

                                        > Do you know that it is also called Hladka Ancka (in Krkonose)?

                                        Mmm a Smooth Annie sounds just the job in this kind of weather. Or is that a
                                        Nan* Smoothy? Or does hladka have some other meaning here?

                                        Hladka Ancka je starodavna krkonosska polevka a ackoli se zda, ze je tak
                                        jednoducha, ze uz ani jednodussi byt nemuze, patri mezi polevky, ktere se
                                        vesnici od vesnice varily ruzne.
                                        Nekde se davaji vejce natvrdo do talire, nekde se zakvedlaji rozslehane
                                        rovnou do polevky, nekde dokonce delavaji vejce smazena a pak teprve
                                        vkladaji do polevky. Existuj� verze Ancky bez mleka a se smetanou, verze
                                        zjemnene zloutkem, verze superchudobna jen z vyvaru z cibule a kminu.
                                        http://www.labuznik.cz/recept/hladka-ancka/

                                        I see that zakvedlat means to mix (e.g. an egg) into (e.g. soup). Must
                                        include that in our "Czechs have a word for it" collection, which BTW is now
                                        housed on the Czechlist Facebook site. Oh, have I not mentioned our new
                                        Czechlist Facebook site? :-) Well, you can find it easily enough on Facebook
                                        and you will also find many old Czechlist friends there, as well as some new
                                        ones. You can ask language questions and you will likely get some good
                                        answers in with all the banter (banter is de rigeur on Facebook Czechlist
                                        :-)). You will also probably find it easier there to filter out trolls and
                                        heavy weirdo Jekyll and Hyde characters. Some users have also commented on
                                        the ease of use in general.

                                        BR

                                        Melvyn
                                        *"To bed, to bed," said Sleepy Head,
                                        "Tarry awhile," said Slow.
                                        "Put on the pan," said highly resourceful and forward-thinking Nan,
                                        "Let's sup before we go."





                                        [Non-text portions of this message have been removed]
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