Comments on: Potato Dumplings with Bryndza (Bryndzové halušky) http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Irene http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/#comment-10207 Irene Sun, 27 Nov 2011 20:29:29 +0000 http://slovakcooking.com/?p=15#comment-10207 I live near Toronto,Canada and Bryndza is available at an Eastern European store "Starsky". When I was growing up and my mother would make Halusky, she would use dry cottage cheese in them. She would make 2 kinds of halusky for dinner. One with the cheese, brown butter and bacon and the other with fried sauerkraut and brown butter and bacon. No plates on the table only a fork in hand and two large bowls on the table. Dig in. WOW delicious. We never could decide which combination was best. I make it now for myself, but only about once a year to bring back my own memories. Very heavy, but very very good. My mother also made halusky without potatoes, flour,baking powder, egg, water,and a little salt. Wonderful with the chicken drippings from baked chicken. MMMMMMMMMMMMMMMMMMgood. I live near Toronto,Canada and Bryndza is available at an Eastern European store “Starsky”. When I was growing up and my mother would make Halusky, she would use dry cottage cheese in them. She would make 2 kinds of halusky for dinner. One with the cheese, brown butter and bacon and the other with fried sauerkraut and brown butter and bacon. No plates on the table only a fork in hand and two large bowls on the table. Dig in. WOW delicious. We never could decide which combination was best. I make it now for myself, but only about once a year to bring back my own memories. Very heavy, but very very good.

My mother also made halusky without potatoes, flour,baking powder, egg, water,and a little
salt. Wonderful with the chicken drippings from baked chicken. MMMMMMMMMMMMMMMMMMgood.

]]> By: Matyuska http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/#comment-9793 Matyuska Mon, 07 Nov 2011 23:36:32 +0000 http://slovakcooking.com/?p=15#comment-9793 Baking soda will actually produce the contrary effect: it is alkaline, so it neutralizes your stomach acids (of course only in the measure of the amount you use and the strength of the alkali). This does not mean that using baking soda in your halusky will not make it "feel" lighter. So go ahead and use it at wish. Baking soda will actually produce the contrary effect: it is alkaline, so it neutralizes your stomach acids (of course only in the measure of the amount you use and the strength of the alkali).
This does not mean that using baking soda in your halusky will not make it “feel” lighter. So go ahead and use it at wish.

]]> By: Scott http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/#comment-9412 Scott Sat, 08 Oct 2011 23:12:34 +0000 http://slovakcooking.com/?p=15#comment-9412 I appreciate the effort made here, and I find the explanation of the method useful, but I find the complete lack of quantity measurements frustrating. I found a good recipe on wikibooks (https://secure.wikimedia.org/wikibooks/en/wiki/Cookbook:Bryndzov%C3%A9_halu%C5%A1ky) that actually uses bryndza (many recipes I've seen substitute some other cheese). I appreciate the effort made here, and I find the explanation of the method useful, but I find the complete lack of quantity measurements frustrating. I found a good recipe on wikibooks (https://secure.wikimedia.org/wikibooks/en/wiki/Cookbook:Bryndzov%C3%A9_halu%C5%A1ky) that actually uses bryndza (many recipes I’ve seen substitute some other cheese).

]]> By: Cassara http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/#comment-9369 Cassara Wed, 05 Oct 2011 15:59:50 +0000 http://slovakcooking.com/?p=15#comment-9369 Your website has to be the etlecronic Swiss army knife for this topic. Your website has to be the etlecronic Swiss army knife for this topic.

]]> By: Eating and drinking through Slovakia | Blue Palate http://www.slovakcooking.com/2009/recipes/pasta/bryndzove-halusky/#comment-9363 Eating and drinking through Slovakia | Blue Palate Wed, 05 Oct 2011 04:21:44 +0000 http://slovakcooking.com/?p=15#comment-9363 [...] this tangy soft cheese is a Slovak specialty. It makes an appearance in the Slovak National meal, Bryndzove Halusky (thin spaetzel-type dumplings coated generously in bryndza and bacon fat) and can be seen mixed [...] [...] this tangy soft cheese is a Slovak specialty. It makes an appearance in the Slovak National meal, Bryndzove Halusky (thin spaetzel-type dumplings coated generously in bryndza and bacon fat) and can be seen mixed [...]

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