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Palacsinta,- a HUNGARIAN delicacy.
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Oh, now I am so green with envy, I just can't stand it. How am I ever going to get through the day! heheheheh just kidding.
Actually, I wasn't prying. God forbid. I thought B.Ungaro was making a statement to all, otherwise you would have emailed each other privately, as I would do. What ever the two of you are cooking up is your business. I just hope it is not homemade brew. As for your comment on everyone wants to muscle in, you started the whole Palinka conversation. Now I hear the Liqueur License Board of Ontario is convening a panel to import this ambrosia nectar. There is actually a movement started to have them push through this request as speedily as possible. Bill, what have you done? Sincerly, Love to you all, LillyNomad Palinka, Palinka, Palinka Maya.... |
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I am impressed and in awe at the measure of scholarship going on here. For those of us who have been eating cabbage and beets and washing it down with potato booze, what is palacsinta? By the way, Ukrainian recipes are never in doubt as to their origins: we stole them fair and square from the Poles.
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Greetings John,
I am glad that you are giving us a little of your time. You were missed, big time. I hope that your adventure into the world of free enterprise will reward you. As to palacsinta, the Serbs call it palachinta, the french call it crepes, etc, etc. As you can tell from my original posting, it is clearly an original Hungarian creation. Last time I was in Paris, I ordered some palacsinta, when the waiter brough it to the table, he tried to set the damn thing on fire. I had to knock him on his ass to keep him from doing it. The French have no culture at all. |
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PALACHINKA. Rolled crepes with jam filling, with a little ground walnuts and sprinkled with a little sugar. A traditional ORIGINAL Serbian receipe. (hehheh)
LillyNomad p.s. John, good to see you're back, missed you. |
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