Poland’s 2nd astronaut brings pierogi to the ISS party When Axiom Space's fourth mission to the International Space Station arrives in orbit this spring it'll include Poland's second-ever astronaut, who will bring an essential comfort from home: Pierogi. Sławosz Uznański-Wiśniewski made the crucial supply announcement at a press event held in Poland Wednesday, where Polish- …
...says the Russian troll.
I'll take your word for it. My staple is linguine boiled until just right, tossed in butter (proper buttery butter, not that congealed vegetable oils muck), and gently dusted with black pepper. NO SAUCE. That's my comfort food. Not cake, not chocolate, just that. Serve me that and I'll be more than happy.
Oh, hey, guess what I'm eating right now!
F.Frederick Skitty,
Since you recommend Czech cuisine and I know absolutely nothing about it - could you recommend a couple of dishes I could look up and see if I can try? I'm always in the market for learning. Especially when it's yummy.
Latvian Pierogi with bacon in are the only ones I've tried.
While I can't answer your question, I asked the same thing of my Czech colleagues when I was visiting the office in Prague about a decade ago (hence why I've forgotten the names), they were all very disparaging about their national cuisine.
What I do remember of it was lots of meat in sauces.
You might be interested in Kofola which is Czechia's soviet-era Coca-cola replacement. It has a much smoother taste/mouth feel and holds a head like beer. As mentioned above, it's been a long while but it left a mark on me.
ArrZarr,
Not, of course, forgetting the wonderful Czech beer. Yum.
I know some people that went to Czechia and got to eat things like liver dumplings for breakfast - and big slabs of fatty pork. Not a diet they were particularly happy with. But I suspect there's probably been a whole generation of people eating vast quantities of meat, in compensation for so little of it being available during the years of communism. You don't see a whole cuisine when you visit, especially as they were at a wedding in the middle of nowhere, and the families weren't that well-off.
you make something where you don't really like a lot of the constituent ingredients and it turns out utterly wonderful - how does that happen?
The secret of quite a lot of traditional cuisines? You get to eat what's left after the rich people have eaten most of the actual meat. So you come up with haggis, or steak and kidney pudding or Chinese dim sum (dumplings).
I've had some lovely dim sum - but it's not always clear what some of them were made of. Perhaps best not to ask?
And then there's whatever the hell Brain's Faggots are made out of...
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