Views : 142,593
Genre: Travel & Events
Date of upload: Nov 3, 2023 ^^
Rating : 4.967 (45/5,448 LTDR)
RYD date created : 2024-05-15T19:16:47.948991Z
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Top Comments of this video!! :3
Krakow... Miasto gdzie spedzilem moje pierwsze 32 lata zycia przed wyjazdem do USA. (Z powodu jaruzela-bohatera prl'u) Az mi sie serce kroi jak ogladam zagranicznych turystow podziwiajacych to krolewskie miasto. Niesamowite jakie zmiany zaszly w ciagu 40+ lat w Krakowie. Obawiam sie ze bede bardzo zaskoczony w przyszlym roku kiedy odwiedze ulice Szewska 16 gdzie mieszkalem...
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I absolutely love Poland!!! I went on a mission trip in 2018. Krakow was my favorite city. We went to several different places. Poland is definitely underrated. I hope to go back someday. There food is amazing & there people are even more. Blessings from Oklahoma 💜💜💜 Make sure you try Salmon perigee.
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10:00 Oscypek (pronounced Osch-öpeck, Polish plural: oscypki), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan fried and served with cranberry jam (żurawina) on the side.A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 60 and 80g and measure between 17 and 23cm. It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass.Oscypek is made using salted sheep's milk, with the addition of cows' or goats' milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oscypek was issued in 1748 in the Żywiec area. There is also a smaller form called redykołka, known as the 'younger sister' of oscypek.Since 14th of February 2008 Oscypek has been registered under the European Union Protected Designation of Origin (PDO)
Hello Robert from Poland 😃😃😃:hand-pink-waving::hand-pink-waving::hand-pink-waving:👍👍
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6:40 Phil gets it right, zapiekanka on Plac Nowy is typical pub crawl food.
Also, I`m seriously impressed how you travel - you make a lot of research, take your time in the place, go to less frequently visited places (Kopiec Kraka - nice touch, love this place).
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Thanks for visiting my Krakow - I was born here and have been living here for almost 50 years, it's great that you liked it and it tasted so good ;) One note - rose jam is - if it is real - it's home made jam, from a petals of a specific species of wild rose and sugar. It has a very characteristic smell and taste - for me, it"s definnitely the taste of the childhood. My family in a half cames from todays Ukraine after the World War II and my aunts and grandma always made this jam at home and added to sweet buns with some poppy on it... BTW, the fruits of the same species of roses are also used to make some juices and wine ;)
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Hi Deana and Phil. Thank you for your sevice. Food eating service I mean:). Regarding kiełbasa, there is no kiełbasa sausage. Kiełbasa just means sausage in Polish, like Wurst in German, just a general name of kind of food. We have a lot of different kinds of kiełbasa, hundreds of them if not thousands. They are made of meat, fat and spices and they consist of chunks of those ingredients. The parówki however, which are made of fine ground and emulgated meat, often of ham, are not usually called kiełbasa, as they are not considered to be the real kiełbasa and of course they must never be grilled but only cooked in water. If you want to try some very good Polish kiełbasa kinds, you may go to the good cold cuts shop and ask for kiełbasa jałowcowa (juniper smoked) and kiełbasa myśliwska (hunters sausage, hardwood smoked). You are never supposed to grill, cook or fry these two kinds, just slice them thinly and eat them with bread rolls with butter. Smacznego! And all the best to you both!
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@DeanaandPhil
6 months ago
What is your favorite street food snack? :_hungryd::_hearteyesp: If you liked this video, you may enjoy: Traditional POLISH FOOD TOUR in Warsaw! (https://youtu.be/tA3yw-Y294M?si=uOPugoPZWYnDiySf ) or First Time Polish Food in Katowice! (https://youtu.be/uVzjjs9LMsM?si=XZuNOjsbPs86kDm1 )
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