Comments for slovakcooking.com

Comment on What is Slovak Food? by Loretta

Loretta — Thu, 29 Jul 2010 15:49:34 +0000

You must try Bryndzove halušky! Try the Slovak Pub in Bratislava if possible!

Comment on What is Slovak Food? by My Kafkaesque Life

My Kafkaesque Life — Thu, 29 Jul 2010 15:35:05 +0000

I will go for few hours to Bratislava from Vienna. I wonder, what is the “must try” dish you recommend for lunch? Thanks in advance,

MKL

Comment on Ham and Eggs (Hemendex) by My Kafkaesque Life

My Kafkaesque Life — Thu, 29 Jul 2010 15:17:01 +0000

It surely comes from the British ham and eggs. We have something like that in Slovenia, but we call it “jajca na oko” (lit. “eggs in the shape of an eye”) or in English eggs sunny side up

Comment on Cottage Cheese Buns (Tvarohové Buchty) by Ed

Ed — Thu, 29 Jul 2010 12:43:48 +0000

Hey Lubos, Thank you so much for answering. Looking forward to possibly seeing this recipe tried out on your website & having the recipe. Thanks again.

Comment on Parisian Salad (Parížský Šalát) by lubos

lubos — Thu, 29 Jul 2010 04:21:46 +0000

What should really go in here is something we call dietna saláma, or “diet salami”. It looks and tastes much like bologna, even though I completely agree that there is nothing “diet” about it. I guess you could get the low fat or turkey version? Some other people suggested using hot dogs, so you can give that a shot too. Good luck.

Comment on Fried Cauliflower (Vyprážaný Karfiol) by Lucia

Lucia — Thu, 29 Jul 2010 01:17:53 +0000

Miro, if you trying to cut on frying the food, I recommend steamed or boiled cauliflower and put panfried(without any fat, just plain breadcrumbs) breadcrumbs(I like making my own from baguettes or french or italian bread)on it and a little bit of melted butter.

Comment on Green Bean Soup (Polievka zo Zelenej Fazule) by Lucia

Lucia — Thu, 29 Jul 2010 01:10:48 +0000

I made this soup couple days ago. I like using half and half for sour cream or heavy whipping cream. If I have none of those, I use milk-2% and butter(real not the artificial).

Comment on Parisian Salad (Parížský Šalát) by richard

richard — Thu, 29 Jul 2010 00:32:26 +0000

thank you very much.is there something better to use insteed bologna. i mean something more healthy.

Comment on Green Bean Soup (Polievka zo Zelenej Fazule) by Def Kat

Def Kat — Wed, 28 Jul 2010 12:17:45 +0000

Hmmm…. there shouldn’t be any additives in whipping cream (before whipping, of course). If anything, just the dairy portion and some vitamins. When all else fails, go for the organic. Not sure how readily available that is where you live, but we have it in almost every grocery store and it’s not that much more expensive than the regular stuff. I find it’s worth getting organic in the dairy department (you never know what steroids or hormones those cows are given here….)

Comment on Flat Bread and Rolls (Osúch a Rožky) by lubos

lubos — Wed, 28 Jul 2010 04:58:58 +0000

Hi there, these were actually the temperature, in Fahrenheit, that I got from my grandma. However, I have a feeling that she was basically pulling these out of her butt, so to speak. She baked the rolls and the bread in a wood burning stove, hence the only temperature control available was the number of logs that were put in. And I agree that the temperatures seem rather low. I used hotter temperatures when I baked bread and rolls in the States, see http://www.slovakcooking.com/2010/recipes/bread-rolls/ and http://www.slovakcooking.com/2010/recipes/rye-bread/