Culinary Anthropologist

Poland

  1. Polish doughnuts (pączki)

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    I hardly ever use recipes from the internet, least of all from unknown food bloggers (of whom there seem to be a few million).  Usually I spend hours, days even, researching the thing I want to make in various books and then come up with a hybrid recipe that, for me, takes the best of […]

  2. Lacto-fermented cucumbers

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    Lacto-fermenting is another way of pickling.  Instead of using vinegar, you use a salt solution and wait for some special (naturally existing) bacteria to work their magic.  The gherkins retain more of their vitamins and there are other health benefits too.  More importantly, they don’t have that overpowering vinegary tang and taste delicious. Here’s the […]

  3. Apple pies

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    The combination of Żubrówka and apple juice is a popular Polish tipple.  (Or of course, you can omit the apple juice.)  Żubrówka (aka bison grass vodka), made in Poland since the 16th century or earlier, is said to boost manliness, stamina and sexual drive.  This is because it’s infused with the grass which the bison […]