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Re: [Czechlist] HOT ISSUE: Prdelacka

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  • 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 1 of 20 , Mar 8, 2013
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      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


      _______________________________________________
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    • wustpisk
      How about haggis soup? And how would you translate pajsl? (another grandmother speciality)
      Message 2 of 20 , Mar 8, 2013
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        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 3 of 20 , Mar 8, 2013
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          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 4 of 20 , Mar 8, 2013
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            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 5 of 20 , Mar 8, 2013
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              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 6 of 20 , Mar 8, 2013
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                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 7 of 20 , Mar 8, 2013
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                  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 8 of 20 , Mar 8, 2013
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                    --- 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 9 of 20 , Mar 8, 2013
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                      --- 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 10 of 20 , Mar 8, 2013
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                        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 11 of 20 , Mar 8, 2013
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                          --- 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 12 of 20 , Mar 8, 2013
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                            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 13 of 20 , Mar 10, 2013
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                              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 14 of 20 , Mar 10, 2013
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                                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 15 of 20 , Mar 11, 2013
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                                  --- 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 16 of 20 , Mar 22, 2013
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                                    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."





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