No one is going to argue about the Trdelník. I have honestly no idea why they chose to sell that to tourists in Prague as the the traditional Czech thing instead of one of many actual and excellent Czech sweet pastry. I do not think the business is owned by Czech people. Also the goulash is widely known to be of Hungarian origin but as you explained: Czech perfected it and many Czech gourmans would not recognize and deem the original to be goulash if you put it on the table in front of them. The Schnitzel is obviously Austrian to us, too. Meals are easy, we are not going to argue about our "cousine" - we are proud of our beer, and we do not care if the Germans did it. It is ours, ours own, ours precioussss.
Well, you are right about everything except řízek. Even Austrian claimed it was created by marshall Radecký, who server in Austrian army (as we were part), but he was Czech. So...
Hi, Ariel, Sir_Mac here, the local. I would definitely add some more dishes (maybe for part 2) 1) ovocné knedlíky (lit. transl - Fruit dumplings), you make basically a ball of dough and you put inside the fruit (blueberries, strawberry/ies, piece of apricot, peach ... ) you put powder sugar and melted butter on top... As a drink, I suggest a mug of cold milk. 2) vepřo-knedlo-zelo (lit. transl. pork-sauerkraut-dumplings) OOOOH, I am dumb, I didn't read the whole description of the video... So now I finish and thank you and please, make another video of this kind!
If you are to ever make pt. 2 - recommendations: vepřo knedlo zelo, chlebíčky, utopenci, nakládaný hermelín. :D Keep up the good work! Glad you are putting more videos out now. ;)
You cannnot get true Svíčková in restaurant. You have to taste the home-made one. You'll never be satisfied with restaurant one again! Or just make one for yourself: 1kg of beef chuck (hovězí kližka) - portion, cut clean from tendons and salt it. Smear each piece with spice mixture called Divočina (Wilderness - a mixture of black pepper, thyme, juniper, bay leaf, onion, all spice, coriander, curcuma (turmeric), rosemary). In the bottom of baking pan, pour about cup ofwater with 4 tbs of apple cider vinegar. Put meet slices into the vinegar water and add spices: 10 black peppercorn, 10 juniperberries, 10 allspice balls, some bay leafs. Cover with 1 kg (total) of carrot, celeriac and parsnip roots (you can buy cubed-shaped frozen ones in store, as "směs pod svíčkovou" usually in packs of 350g). Leave to marinate overnight or even longer. Bake at 350°F/175°C for 2 hours. Add water, if needed, to prevent veggies from getting stuck to the bottom. Set the meat aside. Take out the bay leafs, then blend (in blender) the veggies with the juice, (flour) and about 400-600 ml of sour cream. Bring to a boil (stirring) to thicken the sauce. Dumplings: Put 1.5 cup of (semicourse) flour into bowl. Mix 3 egg yolks with 1.5 cups of milk and 1 tsp of salt, then mix in the flour and 3 diced rohliky. Whip the egg whites stiff and mix into the mixture. Grease 4 tea mugs with butter and coat with bread crumbs. Divide the dumpling mixture into the mugs and boil/steam it in pot halffull with water (water level should be about 3/4 of height of mugs), under a lid, for ½ hour. Let it cool and cut into wheels with piece of thread.
Trdelník type of pastry came all the way from ancient Mongol tribes... Mongols were nomads, they had no stoves, they had no kitchen so when they wanted some pastry, they had to wrap dough around a spear and bake it over a flame. It was later adopted by Ottomans and they spread it all over their empire, that's why all the Serbians, Romanians, Hungarians ,{insert all other} think it is definitely theirs 😉 Nowadays you can find it on all Christmas markets around Europe, I remember seeing them in Dublin in 2014. BTW I don't think Mongols were using much cinnamon on their version 🙂
