When I was in Serbia this Spring, staying at Sarmatian's place in Serbia, and a relative of his in Beograd, I had a type of beef that was absolutely delicious. It was smoked and cut thin. I loved it, but cannot remember the name for the life of me.
Printable View
When I was in Serbia this Spring, staying at Sarmatian's place in Serbia, and a relative of his in Beograd, I had a type of beef that was absolutely delicious. It was smoked and cut thin. I loved it, but cannot remember the name for the life of me.
Well, I still think Parmesan Prosciutto is the best non-cooked meat in the world :2thumbsup:. Probably the best meat period. That stuff is unforgettable :no:.
Pršuta (Prosciutto)
The one you've eaten was made in the traditional way, on the mountain Zlatibor. You'll have a hard time finding that outside Serbia. Even in Serbia sometimes.
so you had a little gettogether, awesome
ahhh, thank you. Yeah, that was really good (better even than jerky :P). I was just curious as to whether I would be able to find something similar around here, but I doubt it. :PQuote:
Originally Posted by Sarmatian
So how is it going in Novi Sad?
About 6 moths ago.Quote:
Originally Posted by Fragony
You know what they say - Serbia is where it's at. At some point in their lives, all people must come to Serbia.
Well you can try Italian, but I'm not sure if they use beef. You'd have to check that.Quote:
Originally Posted by Just Vuk Again
Great, we're having a longer summer this year. Warm and sunny October. And after ******* around for a few years, I'm finally gonna graduate in a month or two.
What's up in Wisconsin? The cold, icy winds from Canada still blowing? :D
lol, nice. Grats on graduating. I am in my senior year as well, but I will have to stay in another semester to get my degree. :( The weather here is crappy as usual. :P Cold and rainy, and almost no summer at all. :P I miss the weather in Hungary and Serbia sooo much!Quote:
Originally Posted by Sarmatian
Italian version is pork, IIRC. And it is very thinly sliced. What of the Serbian version? The photos I have seen on Google suggest otherwise. Italian prosciutto is of exceedingly unique flavour, nothing resembling America beef jerky. If Vuk says your Serbian meat is like jerky, then there can be no comparisons between the Italian and Serbian versions, in the face of their completely different nature.Quote:
Originally Posted by Sarmatian
Nah, it does not taste like jerky. I made the comparison simply because jerky is the main uncooked beef eaten in around here (and one that I like a lot :P). They taste quite a bit different.Quote:
Originally Posted by Aemilius Paulus
So have you tried Italian prosciutto?Quote:
Originally Posted by Just Vuk Again
Italian Prosciutto is tops. However, speaking of meaty like substances, I'm enjoying some Bison Jerky which got me thinking... why in the hell didn't the Settlers just use bison instead of beef, it's better tasting, leaner, and much much healthier for you.
lol, not to get too much into politics, but I think it is because they need a lot more room to graze and move around a lot. That got in the way a lot for railroads. I have never had the opportunity to taste bison unfortunately, but I have heard that it is really good.Quote:
Originally Posted by Wakizashi
Nah, I don't eat pork.Quote:
Originally Posted by Aemilius Paulus
Eh? Is it a personal health choice, personal moral choice, or a semi-/fully-religious contract, such being an Orthodox Jew/Muslim?Quote:
Originally Posted by Just Vuk Again
If it is the first, then you need to make an exception :grin:. Trust me, it is worth it.
Quote:
Originally Posted by Just Vuk Again
Americans need to kick the unhealthy, less tasty, euro bred pastoral animal out as soon as possible. The continent had an already great pastoral animal of it's own, but our dirty colonial ancestors wanted a taste of home, I guess.Quote:
The primary financial advantages of raising bison as compared to raising cattle are: 1) Higher market prices, and 2) Lower expense due to several advantages:
less illness, veterinary expense and death loss, due to bison's superior hardiness, efficient feed utilization, and long reproductive life -- 3 to 4 times the life span of cattle.
Bison will also utilize marginal range that would starve cattle, but is recommended you give them the best you have available because, remember, you want to raise a superior product.
Bison on the hoof sell for 25% to 50% higher than beef animals with the strongest demand being breeding animals at this time. The prices being paid for calves (the breeders and feeders of the future) and breeding age females indicates a confidence in the future demand for bison meat. For the past decade the demand for bison has exceeded the supply. As the demand for lean meat continues to grow, likewise the demand for bison will grow for years to come.
hmmm...I stand corrected :bow:Quote:
Originally Posted by Wakizashi
Trust me, you have no idea how hard it was to live in Szeged and constantly be smelling Pick Salami and not get to try some! Unfortunately though, it is something that I am not gonna make an exception for. :( It is a mix between personal health choice and religious contract. :PQuote:
Originally Posted by Aemilius Paulus
Hehe, you speaking to someone who knows what you mean :beam::2thumbsup:. Eastern European sausage (kolbasa as we call it in Russian, or nadenitsata as I believe it is called in Bulgarian - our languages, otherwise, are so similar in writing :yes:) is irresistible, and its scent is very persuasive and descriptive. (do not ask me about German sausage - I have not tried much of it).Quote:
Originally Posted by Just Vuk Again
lol, it is called Kolbasz in Hungarian I believe. Yeah, I love Eastern European sausage, but esp Polish sausage. May just be because I grew up eating them, but I think it is to die for. :PQuote:
Originally Posted by Aemilius Paulus
Wait, you are Hungarian? Heh, I could have sworn you stated you were Bulgarian some threads ago... Oh well, the names are similar sounding, so if that is all you mentioned, then it is understandable. But you never mentioned Budapest, while mentioning Sofia, right?Quote:
Originally Posted by Just Vuk Again
Well I think the fact that if you look at where the Settlers were & have been and where the Bisons were & have been you'll find that it's still a France across.Quote:
Originally Posted by Wakizashi
Plus cows were usually not kept for their meat but for their milk which is/was used in many recipes: some kind of commercially oriented dairy farms are attested as early as the 15th century. So I guess that when they had the choice (eat that 25% more expensive meat; or have the milk you know and love) that they made the sound economic decision to go with the milk in an era where many people still could not afford beef (let alone the 25% more expensive kind).
huh? :PQuote:
Originally Posted by Aemilius Paulus
I am American. lol I never said I was Bulgarian. :P I studied last Semester in Hungary.
For some reason I thought you originated from Bulgaria but live in US for almost all your life... Weird...Quote:
Originally Posted by Just Vuk Again
Then nevermind, you do not know what Eastern European sausage is. The stuff that passes as "Polska Kielbasa" in US is hardly worthy of dogfeed. It is not even true kolbasa, but more like sosiki (kolbasa vs sosiski is similar to salami vs frankfurter).
It's similar, relatively. There's pork and beef variant in Serbia. I believe Serbian is based on Italian, but could be the other way around...Quote:
Originally Posted by Aemilius Paulus
https://img195.imageshack.us/img195/...suta251206.jpg
Have you tasted both? That photo you provided looks nothing like Italian versions, which are by looks are more similar to thinly sliced, Bologna-like sandwich meat.Quote:
Originally Posted by Sarmatian
@Sarmatarian, friend of mine invited me to go on a trip there, he's a muslim no problem there, but I heard the christian Serbs aren't exactly welcomming towards us dutchies (not that I blame them), he says it wont be a problem but I am kinda anxious.
edit: man that is beautiful meat
Enough with the slicing already. Italian pigs don't automatically give sliced meat, you know :laugh4:Quote:
Originally Posted by Aemilius Paulus
Before it is sliced, it needs to be prepared and it is prepared in reasonably big chunks like you've seen on the photo.
I'm not an expert on the subject, but from what I know, preparation method is similar, involves leaving the meat in salted water for some time, drying it etc.. The colour depends on type of meat (pork is slightly more pinkish) and how long it's dried/smoked.
I've tried Italian and I find Serbian better, but it was a long time ago and I don't know if I tried some good Italian prosciutto. It might have been some cheaper variant. Also, it may be just the matter of what you're used to, like most food is.
If Croats and Albanians (and Americans, as Vuk can testify :D) are visiting constantly, you'll be perfectly safe. No one will look funny at you or something like that. I mean there's a chance that you'll meet some vandals/hooligans like poor Taton did, but that can happen anywhere, even in your home town.Quote:
Originally Posted by Fragony
If you're asking if foreigners or people from Netherlands are disliked in general and will you have some problems because of that then the answer is no. The biggest danger is that taxi drivers may overcharge you, as Vuk again can testify :laugh4:
Yes Frag, he is right. Not only did I not have any trouble walking around Belgrade at night :P, but everywhere I went the people I met were friendly and helpful. Serbia is one of the most beautiful countries in the world (esp the southwestern part I think). I would definitely go if I were you. Too bad that you did not go early, I would have liked to meet the Frag. ~;)Quote:
Originally Posted by Sarmatian
might just go, I can stay at his mother's place and he claims she is the best cook in the world
That's ridiculous since we all know my mother is the best cook in the world.Quote:
Originally Posted by Fragony
Where's your friend from? I mean which city/part of the country?
no idea, he is from a farming family so must be the countryside, he did live in Sarajevo a few years as a student. Would be great to end up there, supposed to be the Paris of the east