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Re: "Food and Eating"--4

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  • votrubam
    ... That s how they translate it, but souffle may actually be better, because it doesn t evoke the expectations. Ryzovy nakyp is served warm just like any main
    Message 1 of 9 , Feb 26, 2010
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      > Oh, rice pudding, but a baked one.

      That's how they translate it, but souffle may actually be better, because it doesn't evoke the expectations. Ryzovy nakyp is served warm just like any main lunch or dinner dish in Slovakia, this is how the traditional version looks:

      <http://tinyurl.com/yftpg9e>

      ... only imagine a bigger portion on a large plate.

      Rice pudding as it is known in the Anglo cultures is commonly prepared for small children in Slovakia and called _ryz~ova' kas~a_.

      Martin
    • Helen Fedor
      In that photo it looks like the fruit s embedded in the mixture rather than put on top. It looks like a cherry clafouti (a baked custard
      Message 2 of 9 , Feb 26, 2010
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        In that photo it looks like the fruit's embedded in the mixture rather than put on top. It looks like a cherry clafouti (a baked custard < http://www.schooljournals.net/environment/media/Pictures%20Marina/recipes/cherry_clafoutis.jpg >), but packed with rice.

        H
        All opinions my own




        >>> "votrubam" <votrubam@...> 2/26/2010 11:45 AM >>>
        > Oh, rice pudding, but a baked one.

        That's how they translate it, but souffle may actually be better, because it doesn't evoke the expectations. Ryzovy nakyp is served warm just like any main lunch or dinner dish in Slovakia, this is how the traditional version looks:

        <http://tinyurl.com/yftpg9e>

        ... only imagine a bigger portion on a large plate.

        Rice pudding as it is known in the Anglo cultures is commonly prepared for small children in Slovakia and called _ryz~ova' kas~a_.

        Martin
      • votrubam
        ... Yes, with the traditional main dish, fruit was never put on top. Just fruit syrup was poured over. ... Looks are deceptive then, there s little
        Message 3 of 9 , Feb 26, 2010
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          > In that photo it looks like the fruit's embedded
          > in the mixture rather than put on top.

          Yes, with the traditional main dish, fruit was never put on top. Just fruit syrup was poured over.

          > clafouti (a baked custard, but packed with rice.

          Looks are deceptive then, there's little resemblance in the taste and none in the texture of clafouti and ryzovy nakyp. Clafouti is rather like bublanina.

          The fruit in the rzyovy nakyp in the pic:

          <http://tinyurl.com/yftpg9e>

          ... used to be uncommon, a few raisins might have been included (inside, not on the surface), but rarely too. The traditional thing is rather dry (hence the syrup), not a hint of custard.

          The published recipes have begun to change since the collapse of communism. They are modified with "Western" recipes and the role of such spruced-up ryzovy nakyp is being shifted to dessert (never its use in the past, it was too "lowly" for that).




          Martin
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