Re: [sig] Hungarian/Polish food
> I would tend to beware things that are proportedly Polish or Hungarian.Bogdan, could you elucidate on this statement? I'm not sure I follow what
> There are a number of recipes for Moorish and Jewish dishes that include
> various parts of pig in them, which is one of the rules which has not
> changed as the laws of Kashrut changed. Something we think others might
> eat, but don't necessarily. For a modern example... chop suey. or
you are saying here, since we weren't discussing Moors or Jews..
Jadwiga Zajaczkowa, mka Jennifer Heise jenne@...
disclaimer: i speak for no-one and no-one speaks for me.
"My hands are small I know, but they're not yours, they are my own"
What I meant was that often in period writers from one nationality have
said that a recipe was done in the manner of (insert ethnicity) even
though at times the recipe was CLEARLY not of that ethnicity (for example,
things done in the "moorish" or "Jewish" way that contain pork products),
so you might want to be careful about using sources that are supposedly a
dish done in the "Polish way" or served with a "Polish" sauce, if it
wasn't recorded by someone who was Polish.
Hope this clears things up a little bit...
Jeffrey Heilveil M.S. Ld. Bogdan de la Brasov, C.W.
Department of Entomology A Bear's paw and base vert on field argent
University of Illinois
office: (217) 244-5115
home: (217) 355-5702
Once one dismisses the rest of all possible worlds, one finds that this is
the best of all possible worlds.
- Heck, I first tasted Russian salad dressing about five years ago, and it was
made by Kraft :).
And Russian Rye tastes nothing like Real Russian Rye! :D
not being helpful at all..
>From: Jeff Heilveil <heilveil@...>________________________________________________________________________
>you might want to be careful about using sources that are supposedly a
>dish done in the "Polish way" or served with a "Polish" sauce, if it
>wasn't recorded by someone who was Polish.
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- Any of you planning to go to the West An-Tir war this coming weekend?
PS I hear the SIG was well represented at the heraldic symposium last.
His eyen arn of cristal,
Loken all in aumber;
- I have yet to confirm this directly with Dr. Gloning but I do thingk the four
"Bohemian/Hungarian" recipes he mentions are included in _Munchner
Kochbuchhandschriften aus dem 15. Jahrhundert_ may actually be Hungarian.
According to George Lang four recipes of dishes served at the wedding feast
of Hollos Mattyas (Matthias Corvinus) were in a folio that was at the State
Library in Munich. I'm hoping that it is these four recipes. I will pass on
any of the information I get to the list.
who is wondering if she can con her father into translating for her. . .