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24052Re: [Slovak-World] Re: Bryndza in Cleveland

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  • fbican@att.net
    Dec 1, 2008
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      I know what you mean about the cost of zeleny cibula and chives. The last time I bought them, they were both terribly expensive. I sowed some chive seeds that I had into some potting soil in one of my little terrariums, and have my finger crossed they come up.

      As for syr, I love it, and I'm pretty open-minded about what I'll try. I had some applewood-smoked cheddar for breakfast. The best syr I've found comes from Wisconsin, Vermont, and Holland. I'm looking forward to serving the gouda with basil (Dutch) and cotswald with onions (England) on crackers or raz chlieb during the holidays. I fail to see how that could possibly be bad.

      As an aside, I knew a gent whose favorite snack was a sandwich made with limburger cheese and onions. His wife would make him eat it sitting on a lawn chair in the back yard.

      I've got 6 different varieties of syr in the fridge at the moment. I guess that makes me a certifiable "cheese head"!

      Laskavy prosim,

      Skeeter

      -------------- Original message from Cathie McAdams <ab8gv@...>: --------------

      The bryndza that I bought Saturday was in a roll. We had some yesterday for company on sesame crackers with some chives (green onions were a horrible price and the chives were still growing in a flower box on our deck). Since I do not know any receipes for bryndza, that is the best I could do.


      ________________________________
      From: Martin Votruba <votrubam@...>
      To: Slovak-World@yahoogroups.com
      Sent: Monday, December 1, 2008 12:14:18 AM
      Subject: [Slovak-World] Re: Bryndza in Cleveland

      > It sounds like you are getting two types of mixes here

      I'd agree. Perhaps even more.

      As to Polish bryndza, BJLK (glad to see you're still on SK-W), if it's
      marked as made in Poland and labeled _Podhale_ or _Podhalanska_
      bryndza, that would be good. That standard actually pushes it
      somewhat closer to traditional bryndza than what's coming out of
      Slovakia. Here's a paragraph about the European standardization of
      bryndza, and another one about how it is in the US:

      <http://www.pitt edu/~votruba/ qsonhist/ bryndza.html>

      ... in the middle column.

      > I will probably decline any

      I agree, Ben, it's quite difficult to know in the absence of
      regulations. French fries, Swiss cheese, Hawaiian pizza, Home
      cooking... none of that comes from where it says, nor is there any
      rule that something labeled "Slovak" or "Polish" needs to be imported
      from those countries.

      And even when there is regulation.. . An agency tested salmon in a
      number of reputable delis and restaurants in New York a couple of
      years ago. Only about two(!) were really selling the fancy, expensive
      salmon from where all of them claimed theirs had come while all were
      charging the high price, of course.

      Martin

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