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Re: [Slovak-World] "Food and Eating"--8

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  • Helen Fedor
    No, the European Reading Room is closed on Saturdays, but the Visitors Center is open on Saturdays and has public (architectural) tours at 10:30am, 11:30am,
    Message 1 of 5 , Mar 4, 2010
      No, the European Reading Room is closed on Saturdays, but the Visitors'
      Center is open on Saturdays and has public (architectural) tours at
      10:30am, 11:30am, 1:30pm, and 2:30pm. You don't need a reservation or

      You should check the SASW Web site < http://www.dcslovaks.org/ > to see
      if we have a talk scheduled for the day you'll be here.

      All opinions my own

      >>> LongJohn Wayne <daxthewarrior@...> 3/4/2010 12:47:13 PM >>>
      Do you ever work on Saturdays? I am going to be in DC for an event.

      --- On Thu, 3/4/10, Helen Fedor <hfed@...> wrote:

      From: Helen Fedor <hfed@...>
      Subject: Re: [Slovak-World] "Food and Eating"--8
      To: Slovak-World@yahoogroups.com
      Date: Thursday, March 4, 2010, 11:19 AM

      In searching for a recipe for demika't, just to satisfy my own

      curiosity, I came across this site <

      http://dobrejedlo. pluska.sk/ dobre-jedlo/ clanky/polievky/ ?page=4 >.


      All opinions my own

      >>> "Helen Fedor" <hfed@...> 3/4/2010 11:10:15 AM >>>

      My apologies for no food text yesterday, but I took off the day to go


      to Philadelphia for the flower show and forgot to let you know ahead


      time. But now I'm back, wishing that I had the original text for

      comparison, to make sure that I don't "mis-correct" anything.


      “Milk Dishes”

      The traditional Slovak diet include mainly cow’s and sheep’s milk,

      and more rarely goat’s milk. Milk soups, sweet ones made by cooking

      pasta in boiling milk, or sour ones made by cooking whey or diluted

      curd, were among the most widespread dairy dishes. In the mountainous

      regions, a soup called“demika’t” was common. This was a common

      meal mainly for shepherds, and was made from boiling “bryndza”

      (sheep’s milk cheese) into pieces [until it fell apart?]. Most


      gruels were cooked in millk. Milk, sour milk, or cream mixed with


      served as a thickener for mushes, particularly when podders, fruit, or

      potatoes were cooked [were added?].

      In the summer months, people tried to preserve any surplus of milk for

      later on. Sour milk was poured into fresher milk to make it turn sour

      quicker. The milk was also coagulated artificially, by using various

      vegetable juices or the stomachs of non-adult ruminant animals. Curd

      and sour cheese were made from milk.(14) Fresh curd, if it did not


      to be sold, was consumed in the household. It was most commonly

      preserved by salting and packing the curd into vessels; as the curd

      aged, the upper layers were gradually eaten. In this way, the


      curd was called “rotten” or “bitter” cheese. Curd also used


      be kneaded and formed into a conical shape, in which it slowly dried


      became nearly as hard as a brick. However, in Slovak folk culture

      cheese production never developed the more exacting methods of

      production that are known, for example, in the Alpine countries or the



      All opinions my own

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