Deep South Poland
On this episode of Kitchen’s Closed we’re visiting the deep South of Poland: Kłodzko. We will show you an ancient fortification, learn how to do surgery and walk around a city that’s referred to as the Pargue of Poland. We hope you tag along!
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To view my latest Polish food recipe, go here: stuffed cabbage (not cabbage rolls).
See you next time! Do widzenia!
Love,
Anna and Mark
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Anna, in replies under duck blood soup, I tried to reply to you and to no avail the following:
Dolores, I worked at the Modern Poultry Market on Fleet near Ann streets in Fells Point, MD from the time I was 12-17 when I then enlisted for Vietnam war. I’m 76 now. All the poultry was raised on our farm in Ferndale. As Anna writes we did the beak to neck hold on the duck and pulled out the feathers on the back of the area where the head meets the nape of the duck. This is more humane and sanitary this way. You cut through the spinal column. Turn the duck upside down to drain the blood. Quite a bit of vinegar with a lesser amount of water is firstly put into the pot that you drain the blood into. We picked all the feathers after the duck died and made pillows and comforters with them…only heat in whole house in those days from wood and coal fueled kitchen stove. Healthier I believe. Everything was used from the duck. Feet were cooked and used as dog food.
Anna, my people were from Poznan and Chojnow. Their sur names were Witkowski and Chojnowski. PS I won’t kill anything these days… won’t even go deer hunting. This is silly since I’m not vegetarian. Had a younger brother who refused to kill the poultry. Later in life I told him I was quietly proud of him for his refusal many years ago. PPS neither I nor my siblings ever ate the “chocolate” soup which was made with prunes.