Hotdogs have Parówka. It is 1000 grades below Kiełbasa in what they are made of. Especially if you buy good quality one for the grill (barbecue), or even better: flamed on a stick at bonfire, kiełbasa is the best and it is much better than any other sausage.
in Poland we have many different types of Kiełbasa- smoked, boiled, raw, semi-raw- seasoned with various mixtures of herbs and spices, made from various types of meat (pork, veal, beef, lamb, wild boar, venison, etc.) I noticed that people from outside our country often confuse Kiełbasa with Parówka (*wiener sausage), which can be found, for example: in hot dogs, Parówka is a low-quality, highly processed product, usually made from meat waste that is grounded in to a pulp, that is why you can see for example "poultry parówka". Parówka has nothing to do with Kiełbasa ;)
This is a complete coincidence that I came across your channel. It's great watching you. I've watched a few of your vlogs, and none of them were boring. You're made for hosting these types of channels; everything is so smooth.
When I first heard an Englishwoman say "I love Polish paczki" many years ago, I was a bit surprised because "paczki" is plural from "paczka" meaning "package" or "packet"😃. So "ą" matters. Incidentally, "ą" is not a nasal "a," it is a nasal "o," and in Old Polish it was coded as a crossed-out "o" ---> "Ø." Happy new year, Sarah.
Kielbasa should be under Libra, as it is all about balance, richness, and diversity. Perfect combination (balance) of meats and spices. And at @11:15 this should be called American vs. Polish breakfast 🙂 Happy New Year and good to see you back!
October - incorporated from latin and means eight month, while Październik is a month when you harvest and process (among other things) hemp and linen stalks for fibers used in production of many things.
Old English in early medieval period was also inflectious language. English lost inflection in Middle English period (1100-1500) when people in England were speaking many languages. Old English also had different name for October. ‘sław’ in Władysław or Przemysław means ‘famous’, ‘gniew’ in Zbigniew means ‘furious’, ‘mierz’ (‘mir’) in Kazimierz means ‘peaceful’.
We are right with October tho - latin derived names are incorrect October means 8th (similar September - 7th, November - 9th & December - 10th). For some reason they were never updated
Depends what kind of kiełbasa I prefer shopping my kiełbasy in local store where they have local made kiełbasy which are much higher quality and taste that those in supermarkets. And they dont cost a lot more.
Welcome back Sarah. I think you missed the point on the different foods. It was supposed to be describing a zodiac sign in terms of Polish food 😂. Great video and yes I grew up on kiełbasa and kapusta.
We work remote! I am the marketing manager for a nutrition company in San Francisco, and my husband is a tech product manager for a company in Germany.
Polish people in Canada ! Kind of slow moving , with a wry smile , ham fisted , lots of heavy woolen clothing , strange accent , eat strange food , good humoured , hard working , don't seem to emigrate to Canada much anymore .
@@edwardmacnab354 Life in Poland is getting better, in Canada it's getting worse. there is still a difference in the standard of living, but not enough to make it worth going to Canada. And leftist politics is not liked by conservative Poles.
@@Gander05 you are right .I find even myself more inclined to consider ANY European country to live rather than in my home country Canada to have a better life
The word sausage should be legaly reserved, but it is not, so you need to read the ingredients to see if you are not being deceived. If meat (of only one origin) constitutes less than 90% of the composition, IT IS NOT A SAUSAGE. If it contains even a trace amount of the so-called MECHANICALLY SEPARATED MEAT - IT IS ALSO NOT A SAUSAGE. Nowadays, finding a sausage is an extraordinary feat. Before joining the European Union, when farmers could slaughter their own pigs, sausages were available in every village on every farm. Sausage composition was 100% meat in meat. And in ham, the meat was 300g of meat in 100g of ham because the meat was shrinking by weight. I remember that when I cut slices of ham made by my grandmother, the cutting mark left a rainbow effect because the fibers from the muscle were already so shrink that they scattered light like the grooves on a CD. Now such things only happen in Belarus.
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