4:40 - well, as a former Austria-Hungary, some people probably don't even realize that schnitzel is Austrian and goulash Hungarian, it is just what we eat here for centuries. 10:40 - She was obviously refering to a lot of Vietnamese people here in Czechia and a lot of their restaurants, so we already kind of stole their cuisine. 😀
Typical Viennese schnitzel is veal, typical Czech schnitzel is pork. Czech goulash has a slightly different consistency than Hungarian. Hungarian goulash would pass as goulash soup here, and the people would complain that it's too spicy 😀
The Vietnamese modified their recipes so that we Czechs could eat them. It also started to be called Czech China or Czech Vietnamese cuisine. Typically Czech Kung pao is great! For comparison, Czech Kung pao th-cam.com/video/GelnPGEW2ng/w-d-xo.html, which is very popular here, and its more Asian version th-cam.com/video/KSnYb73Zf8s/w-d-xo.html
schnitzel is maybe not origin czech food but is very popular in czech gastronomy. In a history we were same dynasty with Austria so we have a similiar gastronomy.
The popularity of the modern schnitzel is attributed to Marshal Josef Václav Radecký z Radče (1766-1858), a Czech military leader in the service of the Austrian emperor. It was he who brought the “schnitzel” from Milan to Vienna, where it became so famous that it soon became one of the most popular dishes in Europe. The first veal schnitzels were prepared by wealthy Arab merchants by sprinkling the surface of the meat fried in breadcrumbs with gold dust, which gave it an extravagant appearance. Moreover, in the Middle Ages, people believed that gold had healing properties. This legend apparently came to the Italian mainland via Sicily, which was in Arab hands in the 10th and 11th centuries. And sometime in the 12th century, schnitzel, no longer with a golden halo, began to be prepared in Milan. Many centuries passed and cotoletta alla milanese became a household name there. In 1848, only the eighteen-year-old Emperor Franz Joseph I ascended the Austrian throne, and a year later he appointed Radecký as Governor-General of the Kingdom of Venice and Lombardy - and on that occasion the eighty-two-year-old military leader presented him with his favorite delicacy - the most famous dish of Lombard cuisine: veal schnitzel from milk-fed veal, fried with the bone (and therefore thick, not beaten) in a mixture of breadcrumbs and Parmesan. But Parmesan was not available in Vienna, so they started preparing the schnitzel in a tri-fold wrapper.
What she meant by Vietnamese quisine being almost Czech, is because we have huge community of Vietnamese people in Czechia and you have Vietnamese restaurant (or two) on every corner. Asian food in general is hugely popular here. The Vietnamese people mostly started here by cooking morelike Chinese recipes but Czechs kept going to where Vietnamese people ate their traditional food, and I would say the Vietnamese recipes are popular here even more than Chinese now. Dishes like Phở, Bún bò Nam Bô or Bún chả are massively popular in Czechia.
Shame that nobody mentioned the Dill sauce. It's a hate/love food among czechs (leaning more towards the hate part for most), but it is a food unique to czechia :D
podle mě má určitě víc Čechů rádo koprovku něž ji nenávidí, ale možná se to liší region od regionu každopádně tady u nás na jižní moravě většinou velice oblíbená.
I personally think that svickova is our best meal. So komplex, so full of flavors and fragrances. I also love kulajda (cream dill soup with egg) and cream dill sauce with beef. And about 500 other meals and foods ... such as pizza, lasagne and so on (wink wink) ...oh they are speaking about kulajda too, mmmm, good !
Svíčková in Czech is both sirloin and cream sauce - which is most often served with sirloin :) But it can go with any meat, in which case we call it "fake Svíčková". Still tasty though :)
They totaly forget about Fried chees (Smažák) :D
4:40 - well, as a former Austria-Hungary, some people probably don't even realize that schnitzel is Austrian and goulash Hungarian, it is just what we eat here for centuries.
10:40 - She was obviously refering to a lot of Vietnamese people here in Czechia and a lot of their restaurants, so we already kind of stole their cuisine. 😀
Typical Viennese schnitzel is veal, typical Czech schnitzel is pork.
Czech goulash has a slightly different consistency than Hungarian. Hungarian goulash would pass as goulash soup here, and the people would complain that it's too spicy 😀
My favorite Czech dish is fried cauliflower with boiled potatoes.
The Vietnamese modified their recipes so that we Czechs could eat them. It also started to be called Czech China or Czech Vietnamese cuisine. Typically Czech Kung pao is great!
For comparison, Czech Kung pao th-cam.com/video/GelnPGEW2ng/w-d-xo.html, which is very popular here, and its more Asian version th-cam.com/video/KSnYb73Zf8s/w-d-xo.html
schnitzel is maybe not origin czech food but is very popular in czech gastronomy. In a history we were same dynasty with Austria so we have a similiar gastronomy.
The popularity of the modern schnitzel is attributed to Marshal Josef Václav Radecký z Radče (1766-1858), a Czech military leader in the service of the Austrian emperor. It was he who brought the “schnitzel” from Milan to Vienna, where it became so famous that it soon became one of the most popular dishes in Europe.
The first veal schnitzels were prepared by wealthy Arab merchants by sprinkling the surface of the meat fried in breadcrumbs with gold dust, which gave it an extravagant appearance. Moreover, in the Middle Ages, people believed that gold had healing properties.
This legend apparently came to the Italian mainland via Sicily, which was in Arab hands in the 10th and 11th centuries. And sometime in the 12th century, schnitzel, no longer with a golden halo, began to be prepared in Milan. Many centuries passed and cotoletta alla milanese became a household name there.
In 1848, only the eighteen-year-old Emperor Franz Joseph I ascended the Austrian throne, and a year later he appointed Radecký as Governor-General of the Kingdom of Venice and Lombardy - and on that occasion the eighty-two-year-old military leader presented him with his favorite delicacy - the most famous dish of Lombard cuisine: veal schnitzel from milk-fed veal, fried with the bone (and therefore thick, not beaten) in a mixture of breadcrumbs and Parmesan.
But Parmesan was not available in Vienna, so they started preparing the schnitzel in a tri-fold wrapper.
I like when you are stopping video and do research. 👍 That is what I miss quite often at another channels.
What she meant by Vietnamese quisine being almost Czech, is because we have huge community of Vietnamese people in Czechia and you have Vietnamese restaurant (or two) on every corner. Asian food in general is hugely popular here. The Vietnamese people mostly started here by cooking morelike Chinese recipes but Czechs kept going to where Vietnamese people ate their traditional food, and I would say the Vietnamese recipes are popular here even more than Chinese now. Dishes like Phở, Bún bò Nam Bô or Bún chả are massively popular in Czechia.
Shame that nobody mentioned the Dill sauce. It's a hate/love food among czechs (leaning more towards the hate part for most), but it is a food unique to czechia :D
podle mě má určitě víc Čechů rádo koprovku něž ji nenávidí, ale možná se to liší region od regionu každopádně tady u nás na jižní moravě většinou velice oblíbená.
@BambuuucaCZ no jako i u nás v Praze, ale znám kopu lidí, který ji nesnáší ( můžou za to školní jídelny xd )
I personally think that svickova is our best meal. So komplex, so full of flavors and fragrances. I also love kulajda (cream dill soup with egg) and cream dill sauce with beef. And about 500 other meals and foods ... such as pizza, lasagne and so on (wink wink) ...oh they are speaking about kulajda too, mmmm, good !
Svíčková in Czech is both sirloin and cream sauce - which is most often served with sirloin :) But it can go with any meat, in which case we call it "fake Svíčková". Still tasty though :)
hi Mauro Nicolo. knedlo, vepřo, zelo = dumplings, pork, cabbage👍