Hearing the sound of crunchy bread makes my mouth water :D I love that sound! And you thought up the new Slovak word "Žabijačka" :) It's killing the frog (žaba) :)
@@lucky25252 nie, ako hovorím, panvica. Dáš do panvice hurku, narežeš črievko, prikryješ a po chvíľke to vnútro hurky vylezie a ty to necháš trošičku pripiecť a máš. To je to čo myslím.
Hezké video,dostal jsem hlad.Ze zabijačky mi chutná všechno,v Čechách děláme ještě ovar (vařené maso s hořčicí či křenem) a hlavně zabijačkovou polévku.
si super, stále sa teším na tvoje videjká, usmievavá, pozitívna. MOje najobľúbenejšie jedlo sú pirohy plnené zemiakmi s bryndzou, a gemerské guľky - starý banícky recept. Nepohrdnem ani haluškami so smotanou, kapustovými strapačkami, pečeným kolenom, grúlovníkmi - teda zemiakovými lokšami na sladko, och písala by som na 10strán. Prajem všetko dobré
When you don't want to eat bread with everything. Hurku, klobásu and krvavničku we eat with potato or baked potato. I love all this food. You are very dear, thank you. :)
I have never ever seen someone who loves horčica this much haha. When I was a kid, until my 10 years of age we used to do zabíjačka at my grandmothers house on village. My parents always took a photo of me standing at the dead pig with one leg on him, like I defeated him. These days I would not do that. Right now I'm vegetarian for more than a year so from your video I eat only the bread and sometimes the horčica. But back in time I used to eat hurka, the other foods I didn't like. I was not a big fan of meats in general. But I'm glad you like them 😁
Hello Kimberly. I loved this video! Most of the things from zabíjačka are tasting better if you're cutting little bite sizes from the slanina, from the bread and put a little dot of mustard on it. Nothing is basically spread on the bread like you did. Just a tip ;) Also vinegar onion is the best but you have to mix it up separately in a bowl and put a generous amount of vinegar on it. Btw I'm craving for some Filipino content already 😉 When can we expect it? 😜 Have a great weekend!
Ahoj Kim. 👍😍 K dobrej a úplnej zabíjačke patrí aj ŽOBRÁCKA KAŠA. A potom sa zvikne k tomu jesť aj ČALAMÁDA . Pozdravujem tvojho manžela, že nech ti dá ochutnať dobré ÚDENÉ KOLENO, ÚDENÚ ŠUNKU samozrejme s CHRENOM! Predsa sa blíži Veľká noc.
a čo tak šunkofleky z udeneho kolena ? to je mňamka. este pridam recept - volali sme to halacka (u tirpakov, z madarciny v preklade rybka) to islo klobasove maso do panenky. urobil sa z toho taky plneny valec, ktory sa obalil tukovou blanou z brucha a potom sa to upieklo.
To je náhoda, včera sme aj my mali menšiu zabíjačku😄 video potešilo! Moje obľúbené sú klobásy, hurka a tlačenka😋 zvykli sme robievat aj kapustnicu, praženicu s pečienkou a z oškvarkov aj pomazánku😄 Som prekvapená a potešená, že ti to všetko chutilo😊
a si si istá tou praženicou s pečienkou ? pečienka( teda spravne pečeň lebo pečienka je pečené mäso) sa dava do jaterníc (huriek) s vajíčkom sa zvyčajne robil mozog aspoň u nás ...
This is the first time I'm seeing someone eat bits of tlačenka on bread. Tlačenka is usually eaten cut into bite-sized cubes, dipped into vinegar (just put a spoonful on your plate, squirting it straight from the bottle is probably a bad idea), with fresh onion cut into rings. We also make blood soup during zabijačka in Czech Republic, the soup is called "prdelačka". Not sure if it has the same name in Slovakia.
We eat "everything" with bread because it is more handy. I can't imagine eat anything with rice by hand. With bread you can also take any food with you. ;)
Hi Kim. As mentioned in comment below hurka is best with potatoes in my opinion too. And its actually first time I saw putting huspenina on bread like you did :) Huspenina most of the time doesnt contain so much of a meat as it appears on the one you had so it would be a bit difficult to spread it on bread like that so I eat it with knife and fork and then take a bite of bread. But of course it doesnt matter how its eaten ;) Along with mustard you may try a bit horseradish mostly with hurka and klobaska.
Ty si ako ja.. Tiež nemusím tlacenku už len z princípu.. A to pochádzam z dediny a ako si na začiatku povedala, zabíjali sme dva krát do roka.. Inak super videá a v Slovenčine sa pekne zdokonaľujes.. Držím ti palce 🙂
The most important thing is not to find out composition of tlačenka. Cause' when you will eat it it's like.... Oh there're ears, blood,... And lot of disgusting things. When I was a child we ate it with a onion dipped in vinegar and we loved it! Also we didn't know what is inside☺️
Tlačenka usually contains the best parts of meat, which is boiled. The boiled meat of lower quality is minced and the meat of higher quality is just put into it. I don't how is tlačenka made by another people, but we don't put any blood into it as well as no kidneys and other organs, we usually put them to "húrky". Only organs that can be included are heart and tongue, because they have fine meat, and also a little boiled skin from pig head and whole parts of body. All of it is mixed with pepper, salt and garlic and then they are filled into a casing (or sometimes into washed stomach). It mays sound bad, but it tastes good. 😉
@@martindubovsky6404 Sounds delicious! Mňam, mňam, mňam... ;-) P.S. Krvavá tlačenka sa robí napr. v Česku. Ale ta normálna je asi tak 14-krát lepšia... s cibuľou a octom... a podľa chuti opepriť. Kľudne si k tlačenke dám i horčicu, ale s cibuľou mi chutí viac.
Huspenina is the best....though I would suggest preparing it in small squares...cut up onions and small bit of vinegar ...on the plate together...and of course eating bread with it.... Looked pretty strange when I saw the massive block like that ...
@@ChasingKimberly ...Of course...Its just a weird waz of serving it like that... Also....you can totally have horčica with bacon....also good with pickles....
Your husband should let you try skvarky with mustard! And you could also try Kremzska horcica it tastes better with skvarky. Jaternica should be prepared on a pan with roasted onion and then you add jaternica (hurka) and roast it together. Best meal ever ;) Also you have to try Grezupa but it can't be bought at shops. It is special zabijackova soup made of blood, liver, grits etc very tasty. Well done to try and like our specialities of zabijacka now you R Slovak woman :)
Hi, Kim! Thank you very much for the video. Fun, as always. 👍😀 You need to go and taste real zabíjačka meals. You can't buy them in supermarket. You should definitely try zabíjačková polievka (soup). As far as I can remember, in Slovakia they only cook one sort of it, a "white" one. But in Czechia you could find & taste "black" soup. It's made of blood and it's color is very nice dark brown. Cooking is a tricky process with never ending stiring... well, until it's done. Then you add salt, black pepper, cooked pearl barley (krúpy) and grated garlic. You eat it with rožok/rohlík, žemľa/houska or fresh bread. Fresh bread, I emphasize. When I first saw black butcher's soup, I vowed never to eat it. What a fool I was !!! But I tasted it once, and it's been #1 slaughterhouse meal ever since. You should also taste the freshly cooked pancreas - it's as soft as pate. And it's so delicious... much much better than liver. All the others (that you tasted in this video): 1. klobása 1. slanina 1. tlačenka (with black pepper, onion & vinegar) 1. huspenina 1. škvarky/oškvarky 1. hurka 1. krvavnička Yes, they are all #1! 😀 We've had hurka & krvavnička (from supermarket) for dinner yesterday, served with boiled potatoes & Sauerkraut. And beer, of course. 🇨🇿🍺 P.S. Same as you, I am deeply addicted to mustard (horčica). ♥️
Horčica is the best mustard I have tasted and the only mustard I will only eat. I really wanna witness and participate a zabíjačka someday but not the butchering part, only the cooking part 🤣🤣 That soup sounds quite interesting, now I really wanna try it too!
In past life you were Slovak 🤣🤣🤣🤣 Horcica is the evidence 😆 And for me - salama, slanina a klobaska are the best 😍 PS: what about your weight after moving to Slovakia? 😁
hahaha my weight I can totally forget about it 🤣🤣 I am telling myself on spring and summer I will lose all the weight I gained this winter from eating these foods because I will be working a lot in our old house and garden 🤣🤣 that's what I want to believe
Fun fact: We put sausage mixture into the pork intestine😄. Farmers stretch it and this mixture put here. Literally everything what has sausage shape is in pork intestine. BON APPETITE!
perfektne video :) len si zabudla spomenut že tieto naše maškrty sú kalorickejšie jak mcdonalds :D takže neodporúčam jesť vo veľkom :D potom budete musieť rysovať telo zo 145 kg ako ja aktualne :D
Dievča moje,prajem dobrú chuť.To sú na SVK veľmi obľúbené potraviny,ale pozor na cholesterol,vybehnite na daky kopec,alebo čo takto bicykel a cyklotrasy?Odporúčam...s pozdravom Palino
chicharon is mostly pork skin deep fried on the end. oskvarky is lard cubes cooked very slow, to collect pure fat snow white at its best quality. blood sausage goes better with pickles such as beetroot, gerkin try it out. season of wild garlic is now on
I really enjoy your videos on your adapting to your new home. Keep them going. Only negative comment is you need to get a body mic attached to you. You are very soft spoken and I have my volume turned way up to barely hear you. Just a comment and keep up on the videos.
Thank you Ted, yup, I need a mic for sure. I only use my phone to make videos as I'm not professional and only see this as my hobby, but looks like I need to invest in good mic soon 😀
Moja priatelka a jej rodina papá jaterničku s horčicou.Ja ju mám rád s tatárskou omáčkou a v podstate sa k tomu hodí hocičo,napríklad aj cibula,kedže je to z mäsa a ryže.Akurát dneska bol môj otec na zabjačke a hned som si objednal 7kg jaterničiek.Kedže už nechováme zvieratá,tak žialbohu dá sa len objednať,alebo kúpiť v obchode
U nas sa vzdy robilo tzv vesevelo" (maď), ladvinkove mozočky s mletym masom. Skvela je aj žobracka kaša, ovarova kapustnica, a ešte "sysel" čo je pecena plnena panenka zamotana do nervoveho pletenca - pobrusnice. Je toho vela, rozne kraje, rozne zvyky. 😉
Nice video as usual Kim :-) Home made tlacenka, where you know what you put in is great, from ordinary supermarket, i wouldnt risk it. Some butchers make their own and sell and its high quality. I love it with a finely chopped yellow onion and vinegar lightly dropped over it. :-) But almost top products are in my opinion jaternice and krvavnicky, 1st one is from meat, liver and rice and the 2nd one is kinda blood sausage with zemla parts added. My kids love them both. And i would be very unhappy when i would forget home made bacon... thats the winner and i think the at least 80 percent of Slovaks agree on this. Best served on bryndzove halusky but its great just to roast the bacon over open fire somewhere in nature...
I eat hurka and krvavnička (only baked and hot)without horčica, just with bread and with kyslá kapusta, čalamáda or kyslá uhorka. Also soft klobáska can be cooked, not the dry one. And as it was mentioned above, tlačenka with ocot a and sliced onion is eaten with knife and fork, zajedať chlebom. Not to put everything on bread ;-) But if you like your way, it is up to you, even Slovaks do not eat these dishes with same combinations, it also depends on which part of Slovakia they come from, or just different taste preferencies.
yea, most of these food, I tried for the first time so I don't have nay idea how they are eaten. But anyways, I was more curious of the taste and I think I was very satisfied 😀😀 I even ate klobaska and hurka with rice! 🤣🤣
Hi Kimberly. We need more people like you 🙂 Hurka is a slang. Its jaternica 😃 but thats irrelevant. Anyway, good video again. You showed us in the better light 🙂 Can you make an video about our habbits, traditions? Like as you got used to it, adapted.
hey Kim, i know this channel is about you and slovakia but could you make a video where you compare Philipino language with Slovak, because i am really curious
also you may hear that someone got job somewhere because of "tlačenka" (that means, he knows someone else in that company , who helped him to get the job)
Just one note.....could you increase microphone volume during video recording?? When i am watching your videos, i need to increase volume (when i compare it to others). Thank you.
i loooove huspenina, but my mama prepares it to me without meat, only gelatin, of course she prepares it from meat, but she only pours gelatin into my bowl... yummy... with onion, vinegar and black pepper...
Kimberly you don't eat lot of stuff from zabijacka on they own. Sausage you can cook in wine hurky and jaternice with sauerkraut, tlacenka you make sweet and sauer onion, same with tlacenka onion, oskvarky are great na oskvarkove pagaciki Also if you ever makes to Liptov they making droby Slaninu what you have you baking, better is podrhlina in paprika. I'm glad that you like it hubby should know better. Zabijacka was the best time of the year. If aj ever come back to Slovakia we will taste goose and loose in Chorvatsky Grob. Wish you all the best with exploring.👍
@@ChasingKimberly Ido hope so all will be good with my health and will have pleasure to meet you guys You doing wonderful job for Slovakia, better than natives You should be working on department of tourism in Bratislava, You have more guts and experience then Slovaks, You making me proud 🇸🇰👍👍👍
oškvarky... I use to call them/present them to foreigners as a "piggy candy" :-) actually not a food by itself, just a byproduct from getting the piggy fat, but i love them a lot. and if you once want to grow up in sumo warrior size, try my personal recipe, put them into dish, add some salted peanuts and dark chocolate, mix it and eat it while watching tv as a snack... :-)
U zabijačky je velmi doležité aby sa robila čisto - aby bolo prasa dobre umyté, aby boli všetky ingrediencie čisté, aby v tlačenke neboli kusy kože s chlpami, úlomky kostí ani kúsky chrupaviek. Preto velmi záleží na tom, kto ju robí....Huspeninu mám velmi rád - ale len keď si ju uvarím sám. Hurky a krvavničky sa robia dvomi sposobmi. Na Slovensku sa do huriek dáva ryža a do krvavničiek žemle. V Čechách robia hurky (jelítka) so žemlami a do krvavničiek sa dávajú krupy. Zabíjačka pochádza z čias, keď si ludia doma vychovali prasa a snažili sa z neho využiť úplne všetko....Zabíjačkové jedlá mám rád, pretože som na ne zvyknutý. Treba ale počítať s tým, že kvalita a chuť može byť variabilná....V Anglicku som jedol niečo ako naše krvavničky - myslím že to volajú black puding (?)
I was born in Bratislava and I knew hurka as "jaternica"; now I live in western part of Slovakia, called Záhorie, and here we call it "jelito" or "jelítko"😊 My husband doesn't eat oškvarky, because when he was a kid, his job during zabíjačka was to stirr the oškvarky, which was a long and stinky process🤭😆 You are very brave, Kimberly🤣👍🏻❤
Hi could you please put a video about kosice and part time jobs availability for the international students. Kindly put a video for international students who wants to come SLOVAKIA.
I was on my first zabijacka 5-6 years ago, and the most interesting thing that i find is scrambled eggs with pigs brain which my mother in law made, and the most awfull thing is washing pigs guts (to make hurky or krvavnice) 🙈 but on the plate taste everything good 😅 interesting thing is that (not everyone make this) huspenina is originally pressed in pigs stomach...
@@jurajjakubik6795 Hi JJ. My motto is, as it follows !!! " What anybody eats, don't make me to shit " Amen. Be all good to everybody and to yourself !!! With my deepest regards !!! 🤠Jerry.🗽
Julia Salamon* Hi Julia, huspenina and tlacenka, they are two different things ! A huspenina is on the plate. (tanier) . Tlacenka is stuffed in pigs stomach. (headcheese) I love both of them ! 💚🌹🙂🥣🍺* 👍🇸🇰🇵🇭🇺🇸 Jerry.🗽
So, here are some rigorous rules :-) 1. The "oškvarky" or simply "škvarky" are almost tasteless without salt. For further reference of cracklings or scratchings, turn to Hašek's "The Good Soldier Švejk". Chap. 8. p. 70. 2. Mustard should never come closer to a bacon than, say, a meter. Bacon should be eaten with onion/garlic and bread, best washed down with "borovička" or (and?) acid milk. 3. From my experience, salami is not a traditional "zabijačka" product. 4. Smoked sausage "Údená klobása" is best eaten like a banana. No bread, only fresh air. 5. Tlačenka is best cut to 0,5-1 cm thick slices with plenty of onion. Vinegar is essential. This is typical dish to be eaten while drinking beer. My favourite drink with "tlačenka" is strong black tea. 6. Your "huspenina" looks quite strange with all that meat. It is essentially congealed soup. Best eaten as such, from a bowl, with lots of diced onion, lots of vinegar, lots of rye bread. It is not a spread. Drink: Black tea or beer. 7. All right, I almost got crosseyed seeing you eat "hurka" with mustard. The main spice in "hurka" or "jaternica" is marjoram and mandatory condiment are the pickles. "Hurka" should be as greasy as possible. 8. I have no personnal experience with "krvavnička" and I do not crave one.
Der gesamte Text ist unten auch in Deutsch und Englisch. The whole text is below also in German and English. Jedina "t.l.a.c.e.n.k.a" (my sme to volali - prešburt (zrejme z nemciny - Presswurst), co sa da jest - a chuti bozsky - sa da v Bratislave kupit v sieti obchodov "Stary otec" (nie, nerobim tu nejaku lacnu reklamu). Vyrastal som na dedine, kde prasiatka boli tiez spracovavane na potravu ("z.a.b.i.j.a.c.k.a"). Po zabíjačke sa tradične rozdeľuje mäso a vsetko medzi všetkých, ktorí pri nej pomáhali, ale tiež medzi susedov a príbuzných - a na oplatku nabuduce zase oni, ked robili zabijacku, to "vratili" - taky inteligentny "vymenny" obchod - pribuzni mali po cely rok cerstve zabijackove speciality (ani chladniciek nebolo nejak treba!). Pisem to tak rozsiahlejsie preto, lebo tym chcem vlastne povedat, ze som mal moznost vyskusat mäso z vela pribuznych domacnosti. Niektore mi chutili, niektore vobec. Ale "t.l.a.c.e.n.k.a" mi nikdy od nikoho nechutila - ci uz ta optika, ale i ta konzistencia... Ale ta mnou hore odporucana ma "dostala". Zda sa, ze tam - pre "fajnove bratislavske oci a jazyky ? :) - nedavaju nejake kože, ci vnutornosti - vidno iba chude mäso... K tomu Kremzska (Kralovska..) horcica a "Slatinsky chlieb"... Radsej to ale neskusajte, je to brutalne navykove... Ale asi sa to uz rozkriklo po ludoch, lebo tuto "t.l.a.c.e.n.k.u" casto nemozno kupit - vypredana... A taky mensi paradox ku koncu - ja som presiel na vitariansku stravu... :) No a uplne na koniec - rad by som - pre tych, ktori to este nezaregistrovali - dal do pozornosti nove moznosti prekladu rečí na stranke deepl.com - fantasticka technika, co robi tie preklady. Pribudla tam teraz i slovencina a teda (takmer) vsetci na svete a vsetci, co hovoria iba po slovensky, maju konecne moznost vsetkym a vsetkemu rozumiet... (ca 95%). Prilozim tu hned preklad do nemciny a anglictiny - bez akejkolvek upravy - a budem rad, ak to odborne skontrolujete a pripadne sa k tomu tu vyjadrite. A budem rad, ked niekto najde moznost v tomto prekladaci, ze urcité slova nema prekladat. Ja som vyskusal tie bodky medzi pismenami... Viem dobre po nemecky a ked som si pozrel ten preklad, niektore (tu tie dolezité) slova boli dost "krvavo" prelozene... :) Dakujem.. Vsetkym vsetko dobre prajem... :) Das einzige "t.l.a.c.e.n.k.a" (wir nannten es - presburt (offenbar aus dem Deutschen - Presswurst), was man essen kann - und göttlich schmeckt - kann man in Bratislava im Netz der Geschäfte "Stary otec" kaufen (nein, ich mache hier keine billige Werbung). Ich bin in einem Dorf aufgewachsen, in dem auch Ferkel zum Essen verarbeitet wurden ("z.a.b.i.j.a.c.k.a"). Nach dem Schlachten wurde traditionell das Fleisch und alles andere unter allen, die beim Schlachten geholfen haben, aber auch unter Nachbarn und Verwandten verteilt - und beim nächsten Schlachten wurde es "zurückgegeben" - so ein schlaues "Tauschgeschäft" - die Verwandten hatten das ganze Jahr über frische Schlachtspezialitäten (auch kein Kühlschrank nötig!). Ich schreibe dies ausführlicher, weil ich eigentlich sagen möchte, dass ich die Gelegenheit hatte, Fleisch aus vielen Haushalten meiner Verwandten zu probieren. Manche mochte ich, manche überhaupt nicht. Aber ich mochte die "t.l.a.c.c.e.n.k.a" noch nie von irgendjemandem - sowohl die Optik als auch die Konsistenz... Aber die, die ich oben empfohlen habe, hat mich "erwischt". Es scheint, dass es - für "feine Bratislava Augen und Zungen ? :) - sie geben keine Häute oder Eingeweide - nur mageres Fleisch ist sichtbar... Dazu Kremzska (Kralovska..) Senf und "Slatinsky Brot"... Aber versuchen Sie es nicht, es macht brutal süchtig... Aber das hat sich wohl schon herumgesprochen, denn diese "t.l.a.c.e.n.k.u" ist oft nicht zu kaufen - ausverkauft... Und ein kleines Paradoxon zum Ende hin - ich habe auf eine vitarische Ernährung umgestellt... :) Und zu guter Letzt - für diejenigen, die es noch nicht bemerkt haben - möchte ich Sie auf die neuen Möglichkeiten der Übersetzung von Reden auf deepl.com aufmerksam machen - eine fantastische Technologie, die diese Übersetzungen macht. Es gibt jetzt auch die slowakische Sprache und so hat (fast) jeder auf der Welt und jeder, der nur Slowakisch spricht, endlich die Möglichkeit, alles und jeden zu verstehen...(ca. 95 %). Ich füge hier die Übersetzung ins Deutsche und Englische - ohne jegliche Bearbeitung - an und würde mich freuen, wenn Sie diese professionell prüfen und hier kommentieren. Und ich würde mich freuen, wenn jemand in diesem Übersetzer eine Möglichkeit findet, dass bestimmte Wörter nicht übersetzt werden sollten. Ich habe diese Punkte zwischen den Buchstaben ausprobiert... Ich kann gut Deutsch und als ich mir die Übersetzung anschaute, wurden einige (hier die wichtigen) Wörter ziemlich "blutig" übersetzt... :) Danke... Ich wünsche allen alles Gute... :) The only "t.l.a.c.e.n.k.a" (we called it - presburt (apparently from German - Presswurst), what can be eaten - and tastes divine - can be bought in Bratislava in the network of shops "Stary otec" (no, I'm not doing some cheap advertising here). I grew up in a village where piglets were also processed for food ("z.a.b.i.j.a.c.k.a"). After the slaughter, traditionally the meat and everything was distributed among all those who helped at the slaughter, but also among neighbours and relatives - and the next time they made the slaughter, they "returned" it - a smart "barter" deal - relatives had fresh slaughter specialties all year round (no need for refrigerators either!). I am writing this more extensively because I actually want to say that I have had the opportunity to try meat from many of my relatives' households. Some I liked, some not at all. But I never liked the "t.l.a.c.c.e.n.k.a" from anyone - both the optics and the consistency... But the one recommended by me above "got me". It seems to be there - for "fine Bratislava eyes and tongues ? :) - they don't give any skins or viscera - only lean flesh is visible... To this Kremzska (Kralovska..) mustard and "Slatinsky bread"... But better not try it, it's brutally addictive... But I guess it's already spread around the people, because this "t.l.a.c.e.n.k.u" often can't be bought - sold out... And a little paradox towards the end - I switched to a vitarian diet... :) And last but not least - for those who haven't noticed it yet - I would like to bring to your attention the new possibilities of translation of speeches on deepl.com - fantastic technology that does these translations. There is now also Slovak language and so (almost) everybody in the world and everybody who speaks only Slovak finally has the possibility to understand everything and everybody... (about 95%). I will attach here the translation into German and English - without any editing - and I will be glad if you check it professionally and comment here. And I will be glad if someone finds a possibility in this translator that certain words should not be translated. I've tried those dots between the letters... I know German well and when I looked at the translation, some (here the important) words were translated quite "bloody"... :) Thank you... I wish everyone well... :) Translated with www.DeepL.com/Translator (free version)
@@ChasingKimberly Možno je to slovenský produkt, ale slovenský chleba má špecifickú receptúru, málokde v Európe sa dá zohnať- možno na Morave a v Poľsku sa dajú nájsť podobné.
Ahoj Kim ja som chalan z dediny kde bez zabíjačky nie sme nikdy... Rád sa pozerám na tvoj kanál a som rád že ti chutia naše jedlá ale tiež máme porekadlo čo si sama nespravíš tak to nebude nikdy tak dobré... Napríklad tú tlacenku som mal len raz v živote z obchodu a nikdy by som ju už nekupoval lebo tam pridávajú veľa korenia a soli a konzervantov... Tým to jednoducho pokazia. Ale v skratke ak by si chcela niekedy zažiť našu pravú dedinskú zabíjačku a potom ochutnať ako to skvelo chutí naozaj daj vedieť. A prepáč ale v angličtine nie som dobrý tak snáď ti to pôjde prečítať po mne 😀
Hi Kim, there is plenty to tell you after watching this video. Maybe I should start by complimenting you for the bravery of taking on an issue such as zabijacka. You know, the fact is that good food is bringing people together, but zabijacka and different custom to it can divide people. Quite sharply. So million points earned just for taking the thing on, having your own opinion and dare sharing it. But you know what, you nailed it today. You called it exactly. Prejudice. I am not about going into much detail, as this would have too much consequences. But in general terms.... eating insides is quite often considered weird. I am not about to judge anyone on it but since tlacenka is largely made of insides then no surprise it looks weird....to someone.....not me though. To me it looks pretty much apetising, but not on bread. Withn bread but not on it. With the vinegar, but different one that you are using. With finely chopped onion. Even that (eating raw onion) is filling some people with the urge to push the panic button. Specially at some places. You mentioned horcica and your admiration for it. Good for you. Nowhere in the world as far as I know does mustard have texture and taste like ours. Maybe I am wrong in the end of the day, but not aware of it. Well today you have touched sooo many thin lines, topics and issues. No way I would be addressing everything here...it would not end up nicely. But I have to tell you two things. One is that some of the things you have tried today are known somewhere else in the world too. I dont mean obvious salami. but for example oskvarky. Pork scratchings are known in many places. Or krvavnicka is known as black pudding. But have to admit that black pudding have seriously inferior taste. Almost disappointing. And second thing is ....If you think, that you can buy good klobasa in the shop, then you are wrong by a long shot. Klobaska can be excellent, can be good, can be average, but in the shops you can find only lower end of average and poor part of spectrum. Brutal, but plain fact. And hurky from the shop with intention to ingest them..........NO F WAY for me.
Hi Štefan, thanks for sharing your thoughts with me, appreciate that a lot. I must say I agree on some of your points, specially on Horčica. Ive always dislike mustard because of the strong and pungent taste that's why it is a surprise to me to really like horčica because it's just so different but in a very good way. I agree with you that store brought zabíjačka food products are incomparable to home-made ones, homemade food are always better. I wish I could participate to one someday and really try them. But for now, I guess the best option for me to satisfy my curiosity about zabíjačka is to buy them from store 😀😀
@@ChasingKimberly Hi Kim, thank you for your response. It is striking how you deal with a humbleness but in th same time sense of oversight in being introduced into Slovak culture and custom. And you are completely right on that you have to be introduced into something first, and only then, when you are comfortable you have the chance to appreciate variations, shades and miniscule differencies more or less profound within the nooks and crannies. Wishing you plenty of fun and joy on your journey...
You are right about prejudice, one may not need to know how each product is made haha, so it can be a benefit not to attend the actual slaughter and see how sausages are made (like krvavnička). My grandfather was village butcher in Chorvátsky Grob and in the past it was important job with access to different goodies. Once she took my mom to slaughter when she was teenager and since then she has not good memories for that, but she still likes the food. Today I will have poultry sausage, I'm looking forward to eating that, as that will be the first time for me to try it. When you eat this much meat keep in mind to drink some alcohol as well, because it is disintegrating that fat, so you won't feel hard on stomach.
My favorite of these is klobasa :) but I also like hurky and salama, and bacon (but I wouldnt eat bacon just like that, prefer it in meals). I never really liked huspenina and would not eat tlacenka. You should try 'kasa' from zabijacka, it is made from blood and is with rice, it's basically a blood-rice mash, you might like that :) It's good with bread and pickles, and I like it baked really well so that it also gets crunchy :)
![Taste Testing Slovakian Food [Kult America]](http://i.ytimg.com/vi/AHWUSvfsfNY/mqdefault.jpg)
Tell me guys what is your favorite Zabíjačka food? Or maybe you have a Zabíjačka stories to tell? Share with me! :)
I dont really have favourite one i almost like all of them, wish you nice day 💖
@@averyaepsss Thanks Daniela! Pekný deň 💚💚
I Like eggs with brain and pečienka mňam
Saláma a šunka :> and i hate tlačenka
every meat :)
Hi Kim, You make Slovakia better place to live. Many thanks.
That's nice to hear! Thank you Martin 💚💚
I definitely missed videos like this, good job, Kim!
S ty možem suhlašic, ale co "Slovaci" co zapomli svoju reč? Tym daco napiš!
Hearing the sound of crunchy bread makes my mouth water :D I love that sound! And you thought up the new Slovak word "Žabijačka" :) It's killing the frog (žaba) :)
Isnt it nice? Freshly toasted bread is amazing! :)
This caused mouthwatering for French watchers 😁
hurka and krvavnicka baked in a pan and eaten with mashed potatoes and sauerkraut is life changing food tbh
sounds so delicious! 😋😋
Hurka and krvavnička baked in pan?🤔I've never seen or heard that, I guess in the oven, right?
@@lucky25252 nie, ako hovorím, panvica. Dáš do panvice hurku, narežeš črievko, prikryješ a po chvíľke to vnútro hurky vylezie a ty to necháš trošičku pripiecť a máš. To je to čo myslím.
I wonder who can dislike this video. So funny & so yummy! 😋
Need to play it once again...
Hezké video,dostal jsem hlad.Ze zabijačky mi chutná všechno,v Čechách děláme ještě ovar (vařené maso s hořčicí či křenem) a hlavně zabijačkovou polévku.
si super, stále sa teším na tvoje videjká, usmievavá, pozitívna. MOje najobľúbenejšie jedlo sú pirohy plnené zemiakmi s bryndzou, a gemerské guľky - starý banícky recept. Nepohrdnem ani haluškami so smotanou, kapustovými strapačkami, pečeným kolenom, grúlovníkmi - teda zemiakovými lokšami na sladko, och písala by som na 10strán. Prajem všetko dobré
Ďakujem Mária 🙋♀️
Slanina a tlačenka bez cibule? To je legálne? 😅
😂
Nie!
@ELEONORE WALL Slaninka cibuľa, horčica, v lete paradajky a papriky, tlačenka, cibuľa a ocot
@ELEONORE WALL Dobrí susedia s "vlastnou" sú najlepší! 👍
👍 perfektné. Skús pečenú hurku , klobásku a krvavnicku so zemiakovou kašou a kyslymi uhorkami
Nabudúce 😄
Alebo zemiaky a kapusta mnam
Čau veľmi ma teší že takto reprezentuješ Slovensko , ja tiež zabijam s rodinou
When you don't want to eat bread with everything. Hurku, klobásu and krvavničku we eat with potato or baked potato. I love all this food.
You are very dear, thank you. :)
Thank you 😊
hurka sa neje s horcicou, je sa s uhorkou alebo marhulovym kompotom (mal by byt kysly) a v hurke je 30-50% ryze. je sa s chlebom.
I have never ever seen someone who loves horčica this much haha. When I was a kid, until my 10 years of age we used to do zabíjačka at my grandmothers house on village. My parents always took a photo of me standing at the dead pig with one leg on him, like I defeated him. These days I would not do that. Right now I'm vegetarian for more than a year so from your video I eat only the bread and sometimes the horčica. But back in time I used to eat hurka, the other foods I didn't like. I was not a big fan of meats in general. But I'm glad you like them 😁
Hello Kimberly.
I loved this video!
Most of the things from zabíjačka are tasting better if you're cutting little bite sizes from the slanina, from the bread and put a little dot of mustard on it. Nothing is basically spread on the bread like you did. Just a tip ;) Also vinegar onion is the best but you have to mix it up separately in a bowl and put a generous amount of vinegar on it.
Btw I'm craving for some Filipino content already 😉 When can we expect it? 😜
Have a great weekend!
a little hint, you will have a bit of Filipino content for my easter video 🤭🤭 Thanks for always watching my videos, I appreciate that a lot!
Ahoj Kim. 👍😍
K dobrej a úplnej zabíjačke patrí aj ŽOBRÁCKA KAŠA. A potom sa zvikne k tomu jesť aj ČALAMÁDA . Pozdravujem tvojho manžela, že nech ti dá ochutnať dobré ÚDENÉ KOLENO, ÚDENÚ ŠUNKU samozrejme s CHRENOM! Predsa sa blíži Veľká noc.
a čo tak šunkofleky z udeneho kolena ? to je mňamka.
este pridam recept - volali sme to halacka (u tirpakov, z madarciny v preklade rybka) to islo klobasove maso do panenky. urobil sa z toho taky plneny valec, ktory sa obalil tukovou blanou z brucha a potom sa to upieklo.
😵
Ďakujem . Na žobrácku kašu manžel zabudol.😄
To je náhoda, včera sme aj my mali menšiu zabíjačku😄 video potešilo!
Moje obľúbené sú klobásy, hurka a tlačenka😋 zvykli sme robievat aj kapustnicu, praženicu s pečienkou a z oškvarkov aj pomazánku😄
Som prekvapená a potešená, že ti to všetko chutilo😊
a si si istá tou praženicou s pečienkou ? pečienka( teda spravne pečeň lebo pečienka je pečené mäso) sa dava do jaterníc (huriek) s vajíčkom sa zvyčajne robil mozog aspoň u nás ...
Okrem tlačenky 😂 💚💚💚
This is the first time I'm seeing someone eat bits of tlačenka on bread. Tlačenka is usually eaten cut into bite-sized cubes, dipped into vinegar (just put a spoonful on your plate, squirting it straight from the bottle is probably a bad idea), with fresh onion cut into rings.
We also make blood soup during zabijačka in Czech Republic, the soup is called "prdelačka". Not sure if it has the same name in Slovakia.
Ohh I am curious how prdelačka taste like :)
I love your videos THANKS yu made my day :)
Happy you liked it! 💚💚
A moj koment še ci pači tež?
@@jozefvarga181 Nechápu, proč sis přišel pod slovensko-anglický video stěžovat na angličtinu. A teď můžeš i na češtinu.
@@janasisu ingliš plíz.
Sú tri hodiny po polnoci a začal som to pozerať. Ďakujem, idem rabovať chladničku! 😉😁
😂😂😂
We eat "everything" with bread because it is more handy. I can't imagine eat anything with rice by hand. With bread you can also take any food with you. ;)
Mmmmm ale nám robíš chuťe dievča zlaté 😋. Na zabíjačke mám najradšej asi klobásky ,huspeninu ,slaninku 😉
😄
Hi Kim. As mentioned in comment below hurka is best with potatoes in my opinion too. And its actually first time I saw putting huspenina on bread like you did :) Huspenina most of the time doesnt contain so much of a meat as it appears on the one you had so it would be a bit difficult to spread it on bread like that so I eat it with knife and fork and then take a bite of bread. But of course it doesnt matter how its eaten ;) Along with mustard you may try a bit horseradish mostly with hurka and klobaska.
thanks for the tips! I will sure remember these next time when I eat these meals again 😀
Ty si ako ja.. Tiež nemusím tlacenku už len z princípu.. A to pochádzam z dediny a ako si na začiatku povedala, zabíjali sme dva krát do roka.. Inak super videá a v Slovenčine sa pekne zdokonaľujes.. Držím ti palce 🙂
Carefully, you are getting addicted to horčica 😃
hahaha I think I am already 🤣🤣
Hi Kimberly . Thanks for amazing video again . I think that Chicharon is not fried fat but fried pig skin :-)
maybe skin with fat as well? 🤭
@@ChasingKimberly yes Chicharon is fried skin+fat+meat on fat , oskvarky is only fried fat+meat on fat without skin.
Ha ha ha ok ok smart :-)
The video is very good😄
by the way i thought that hurka is jaternica in Slovak and in Hungarian it is called hurka.
(Sry for my bad English)
Jaternica je zo slova játra , česky pečienka
Hurka vznikla asi zo slova rúrka
Pekne videjko ináč som z dediny 🇸🇰
The most important thing is not to find out composition of tlačenka. Cause' when you will eat it it's like.... Oh there're ears, blood,... And lot of disgusting things. When I was a child we ate it with a onion dipped in vinegar and we loved it! Also we didn't know what is inside☺️
True! That is what happened to me, I read some stuff about these foods and tlačenka was like the "ohhhhh" not so good haha :D
What's inside? All the goodies! 😋
Tlačenka usually contains the best parts of meat, which is boiled. The boiled meat of lower quality is minced and the meat of higher quality is just put into it. I don't how is tlačenka made by another people, but we don't put any blood into it as well as no kidneys and other organs, we usually put them to "húrky". Only organs that can be included are heart and tongue, because they have fine meat, and also a little boiled skin from pig head and whole parts of body. All of it is mixed with pepper, salt and garlic and then they are filled into a casing (or sometimes into washed stomach). It mays sound bad, but it tastes good. 😉
@@martindubovsky6404 Sounds delicious! Mňam, mňam, mňam... ;-)
P.S. Krvavá tlačenka sa robí napr. v Česku. Ale ta normálna je asi tak 14-krát lepšia... s cibuľou a octom... a podľa chuti opepriť. Kľudne si k tlačenke dám i horčicu, ale s cibuľou mi chutí viac.
Huspenina is the best....though I would suggest preparing it in small squares...cut up onions and small bit of vinegar ...on the plate together...and of course eating bread with it.... Looked pretty strange when I saw the massive block like that ...
We just bought it from store so it was like a massive block like that. It was nice shaking it. :D
@@ChasingKimberly ...Of course...Its just a weird waz of serving it like that... Also....you can totally have horčica with bacon....also good with pickles....
Your husband should let you try skvarky with mustard! And you could also try Kremzska horcica it tastes better with skvarky. Jaternica should be prepared on a pan with roasted onion and then you add jaternica (hurka) and roast it together. Best meal ever ;) Also you have to try Grezupa but it can't be bought at shops. It is special zabijackova soup made of blood, liver, grits etc very tasty. Well done to try and like our specialities of zabijacka now you R Slovak woman :)
I hope someday I get to participate in a real Zabijacka and try these foods you are suggesting! It would be really nice :)
Hi, Kim!
Thank you very much for the video. Fun, as always. 👍😀
You need to go and taste real zabíjačka meals. You can't buy them in supermarket.
You should definitely try zabíjačková polievka (soup). As far as I can remember, in Slovakia they only cook one sort of it, a "white" one. But in Czechia you could find & taste "black" soup. It's made of blood and it's color is very nice dark brown. Cooking is a tricky process with never ending stiring... well, until it's done. Then you add salt, black pepper, cooked pearl barley (krúpy) and grated garlic. You eat it with rožok/rohlík, žemľa/houska or fresh bread. Fresh bread, I emphasize.
When I first saw black butcher's soup, I vowed never to eat it. What a fool I was !!! But I tasted it once, and it's been #1 slaughterhouse meal ever since.
You should also taste the freshly cooked pancreas - it's as soft as pate. And it's so delicious... much much better than liver.
All the others (that you tasted in this video):
1. klobása
1. slanina
1. tlačenka (with black pepper, onion & vinegar)
1. huspenina
1. škvarky/oškvarky
1. hurka
1. krvavnička
Yes, they are all #1! 😀
We've had hurka & krvavnička (from supermarket) for dinner yesterday, served with boiled potatoes & Sauerkraut. And beer, of course. 🇨🇿🍺
P.S. Same as you, I am deeply addicted to mustard (horčica). ♥️
Horčica is the best mustard I have tasted and the only mustard I will only eat. I really wanna witness and participate a zabíjačka someday but not the butchering part, only the cooking part 🤣🤣 That soup sounds quite interesting, now I really wanna try it too!
In past life you were Slovak 🤣🤣🤣🤣 Horcica is the evidence 😆
And for me - salama, slanina a klobaska are the best 😍
PS: what about your weight after moving to Slovakia? 😁
hahaha my weight I can totally forget about it 🤣🤣 I am telling myself on spring and summer I will lose all the weight I gained this winter from eating these foods because I will be working a lot in our old house and garden 🤣🤣 that's what I want to believe
I had that back in the 90s last time
We once went to a farm to look at zabijačka (I think it was in autumn so in November cos I remember cold) I almost felt bad for a pig but free meat 😍
I really hoped you would put horčica on that bacon... Definitely try it that way, its freaking great
ohhh! I got to try it again 🤭🤭
@MichaelaMesárošová Jaternica (jelito) je hurka, čiže bez krvi. S krvou je krvavnička.
@@Lola1710 nehádam sa, u nás na zabíjačke to vždy bola jaternica (s krvou), čiže tak som zvyknutá ich nazývať
Fun fact: We put sausage mixture into the pork intestine😄. Farmers stretch it and this mixture put here. Literally everything what has sausage shape is in pork intestine. BON APPETITE!
perfektne video :) len si zabudla spomenut že tieto naše maškrty sú kalorickejšie jak mcdonalds :D takže neodporúčam jesť vo veľkom :D potom budete musieť rysovať telo zo 145 kg ako ja aktualne :D
😂 pravda
Dievča moje,prajem dobrú chuť.To sú na SVK veľmi obľúbené potraviny,ale pozor na cholesterol,vybehnite na daky kopec,alebo čo takto bicykel a cyklotrasy?Odporúčam...s pozdravom Palino
Tlačenka bez octa, cibule a piva? Blasphemy!!! :)
chicharon is mostly pork skin deep fried on the end. oskvarky is lard cubes cooked very slow, to collect pure fat snow white at its best quality. blood sausage goes better with pickles such as beetroot, gerkin try it out. season of wild garlic is now on
You are right! I am looking forward to finding some wild garlic my won too! :D
(zaš jeden co še haňbi za svoju reč!)
@@jozefvarga181 citat vies, asi budes vajda
@@jurajsladkay2608 ingliš plíz!
Joooooooj cibuľa tlačenka horčica slanina klobásky a k tomu pivko🤩🤤😋😋😋😋😋😋
I really enjoy your videos on your adapting to your new home. Keep them going. Only negative comment is you need to get a body mic attached to you. You are very soft spoken and I have my volume turned way up to barely hear you. Just a comment and keep up on the videos.
Thank you Ted, yup, I need a mic for sure. I only use my phone to make videos as I'm not professional and only see this as my hobby, but looks like I need to invest in good mic soon 😀
Tak především tlačenku je nutné podávat s najemno nakrájenou cibulí a octem (nebo s citrónovou šťávou). A hlavně s pivem! :-)
A ke studenému masu doporučuji kromě hořčice i křen (horseradish).
😄
Moja priatelka a jej rodina papá jaterničku s horčicou.Ja ju mám rád s tatárskou omáčkou a v podstate sa k tomu hodí hocičo,napríklad aj cibula,kedže je to z mäsa a ryže.Akurát dneska bol môj otec na zabjačke a hned som si objednal 7kg jaterničiek.Kedže už nechováme zvieratá,tak žialbohu dá sa len objednať,alebo kúpiť v obchode
Robili sme zabíjačky ale nikdy sme nerobili salámu. Huspeninu jedávame bez chleba. Dobrú chuť.
Ďakujem . Keď tá salámka robila na mňa oči 🥺.Čo som mala robiť ? 😂
@@ChasingKimberly..... ja som za. Každému, čo mu chutí.
You are doing great....👍
Can you make video on any pure vegetarian food from slovakia if possible?
I will in the future! I can make from our own vegetables from our garden 💚
@@ChasingKimberly that's great 👌😇
My favorite food is duck blood on onion with salt and black pepper😋 Sometimes try
interesting! maybe someday I will try 😉
U nas sa vzdy robilo tzv vesevelo" (maď), ladvinkove mozočky s mletym masom. Skvela je aj žobracka kaša, ovarova kapustnica, a ešte "sysel" čo je pecena plnena panenka zamotana do nervoveho pletenca - pobrusnice. Je toho vela, rozne kraje, rozne zvyky. 😉
😵😵😵
Nice video as usual Kim :-) Home made tlacenka, where you know what you put in is great, from ordinary supermarket, i wouldnt risk it. Some butchers make their own and sell and its high quality. I love it with a finely chopped yellow onion and vinegar lightly dropped over it. :-) But almost top products are in my opinion jaternice and krvavnicky, 1st one is from meat, liver and rice and the 2nd one is kinda blood sausage with zemla parts added. My kids love them both. And i would be very unhappy when i would forget home made bacon... thats the winner and i think the at least 80 percent of Slovaks agree on this. Best served on bryndzove halusky but its great just to roast the bacon over open fire somewhere in nature...
MŇAM, MŇAM!!! :)
😋😋😋 áno!
I eat hurka and krvavnička (only baked and hot)without horčica, just with bread and with kyslá kapusta, čalamáda or kyslá uhorka. Also soft klobáska can be cooked, not the dry one. And as it was mentioned above, tlačenka with ocot a and sliced onion is eaten with knife and fork, zajedať chlebom. Not to put everything on bread ;-) But if you like your way, it is up to you, even Slovaks do not eat these dishes with same combinations, it also depends on which part of Slovakia they come from, or just different taste preferencies.
yea, most of these food, I tried for the first time so I don't have nay idea how they are eaten. But anyways, I was more curious of the taste and I think I was very satisfied 😀😀 I even ate klobaska and hurka with rice! 🤣🤣
Conclusion: best zabíjačka food is...horčica ;-)
XD XD XD XD
I really like oskvarky, slanina and hurka. They're my favorite
Good choices! 💚
Hi Kimberly. We need more people like you 🙂 Hurka is a slang. Its jaternica 😃 but thats irrelevant. Anyway, good video again. You showed us in the better light 🙂 Can you make an video about our habbits, traditions? Like as you got used to it, adapted.
Great Idea, I will do that someday too :)
Wow, that bread what you had is crunchy! Where did you get it?
Yeme 😉
@@ChasingKimberly from Bratislava?
Mmňam. Just for interest, we dont have krvavnička, but jelitko. Also try lamb meat! Slovaks often sell it to other countries, but its delicious :)
Oh! maybe someday I can try it too 😋
hey Kim, i know this channel is about you and slovakia but could you make a video where you compare Philipino language with Slovak, because i am really curious
I can do that in my future video too! thanks for the idea 💚
@@ChasingKimberly great idea. Did you find some slovak words which sound exactly the same but mean something totally different? Might be good.
Dobre 👍
whenever I say dobre, I always always remember kim 😂 I actually came today for that reason ...
Narobili ste mi chute, musím ísť kúpiť slaninu, do ruského obchodu, tu v Denveri, Colorado.
😂👍🏽
also you may hear that someone got job somewhere because of "tlačenka" (that means, he knows someone else in that company , who helped him to get the job)
Just one note.....could you increase microphone volume during video recording?? When i am watching your videos, i need to increase volume (when i compare it to others). Thank you.
Džst van nóut... jaké ľubozvučné...
Let me give you some wisdom acquired through harsh experience. If you put horčica on everything, then everything will taste like horčica :-)
the healthiest food selection I have ever seen LOL
😂😂😂
Zabíjačky sa robia (robili) aj pred svadbou napríklad, na veľkú hostinu. Na slovensku sú prevažne veľké svadby s 80+ hosťami. :)
Moji rodičia tam mali asi dvojmetrové prasa samozrejme upečené a pekné najskôr vipadalo dobre a na konec len kosti😶😶😶😶😶😶
i loooove huspenina, but my mama prepares it to me without meat, only gelatin, of course she prepares it from meat, but she only pours gelatin into my bowl... yummy... with onion, vinegar and black pepper...
Kimberly you don't eat lot of stuff from zabijacka on they own.
Sausage you can cook in wine hurky and jaternice with sauerkraut, tlacenka you make sweet and sauer onion, same with tlacenka onion, oskvarky are great na oskvarkove pagaciki
Also if you ever makes to Liptov they making droby
Slaninu what you have you baking, better is podrhlina in paprika.
I'm glad that you like it hubby should know better.
Zabijacka was the best time of the year.
If aj ever come back to Slovakia we will taste goose and loose in Chorvatsky Grob.
Wish you all the best with exploring.👍
Thank Vlado! Looking forward to that 👌
@@ChasingKimberly Ido hope so all will be good with my health and will have pleasure to meet you guys
You doing wonderful job for Slovakia, better than natives
You should be working on department of tourism in Bratislava, You have more guts and experience then Slovaks, You making me proud 🇸🇰👍👍👍
oškvarky... I use to call them/present them to foreigners as a "piggy candy" :-) actually not a food by itself, just a byproduct from getting the piggy fat, but i love them a lot. and if you once want to grow up in sumo warrior size, try my personal recipe, put them into dish, add some salted peanuts and dark chocolate, mix it and eat it while watching tv as a snack... :-)
U zabijačky je velmi doležité aby sa robila čisto - aby bolo prasa dobre umyté, aby boli všetky ingrediencie čisté, aby v tlačenke neboli kusy kože s chlpami, úlomky kostí ani kúsky chrupaviek. Preto velmi záleží na tom, kto ju robí....Huspeninu mám velmi rád - ale len keď si ju uvarím sám. Hurky a krvavničky sa robia dvomi sposobmi. Na Slovensku sa do huriek dáva ryža a do krvavničiek žemle. V Čechách robia hurky (jelítka) so žemlami a do krvavničiek sa dávajú krupy. Zabíjačka pochádza z čias, keď si ludia doma vychovali prasa a snažili sa z neho využiť úplne všetko....Zabíjačkové jedlá mám rád, pretože som na ne zvyknutý. Treba ale počítať s tým, že kvalita a chuť može byť variabilná....V Anglicku som jedol niečo ako naše krvavničky - myslím že to volajú black puding (?)
Ďakujem za informácie . Zase viem o niečo viac o zabíjačke . 😊✌🏽
Horčica is the pinnacle of the Slovak cousine ;) ha ha
V pašteka sú tiež prasačie uši😶😶 ale chutí moc dobre😅😅😃😀😀
😄
A slight tech problem here: low sound level.
My favorite ísť Klobása and Hurka.
mňam mňam 😋
@@ChasingKimberly wit horčica :D
I was born in Bratislava and I knew hurka as "jaternica"; now I live in western part of Slovakia, called Záhorie, and here we call it "jelito" or "jelítko"😊
My husband doesn't eat oškvarky, because when he was a kid, his job during zabíjačka was to stirr the oškvarky, which was a long and stinky process🤭😆
You are very brave, Kimberly🤣👍🏻❤
Haha so youre husband didnt have good memories with oškvarky :D I am just curious with Slovak culture :D
Hurka is my favorite from zabijačka lol ♥
😋
Tlačenka,oškvarky aj slanina najlepšie chutia s chlebom a s cibulou.
👍🏽
video je strasne potichu. mozno by bolo dobre pripojit nejaky mikrofon :) 👍 a k zabijacke patri struhana (sterilizovana) cvikla s chrenom :)
👍🏽
Hi could you please put a video about kosice and part time jobs availability for the international students. Kindly put a video for international students who wants to come SLOVAKIA.
som naštastie všežravec,takže si možem vychutnat takéto produkty a všetko čo chutí.
Když jsem byl malý nechutnala mi jitrnice a to trvá dodnes. Jinak vše ostatní je mňamka a Kimberly je fakt odvážná.
Ďakujem 💚💚💚
6:10 That's why we spread Horčica on top of the bread and then put ham, cheese, sausage or anything else on top of it 😂
😂
Klobása is my favorite.
You could do some tastingof some homemade sweets and deserts
maybe someday!
I had just a breakfast (vianočka with honey) when watching your video 😅
My favourite is klobáska, of course 😋
mňam! Love vianočka 💚💚
I was on my first zabijacka 5-6 years ago, and the most interesting thing that i find is scrambled eggs with pigs brain which my mother in law made, and the most awfull thing is washing pigs guts (to make hurky or krvavnice) 🙈 but on the plate taste everything good 😅 interesting thing is that (not everyone make this) huspenina is originally pressed in pigs stomach...
Don't eat Pig brain, it can screw you very bad, this is not a joke!
@@jurajjakubik6795 Hi JJ. My motto is, as it follows !!! " What anybody eats, don't make me to shit " Amen. Be all good to everybody and to yourself !!! With my deepest regards !!! 🤠Jerry.🗽
Julia Salamon* Hi Julia, huspenina and tlacenka, they are two different things ! A huspenina is on the plate. (tanier) . Tlacenka is stuffed in pigs stomach. (headcheese) I love both of them ! 💚🌹🙂🥣🍺* 👍🇸🇰🇵🇭🇺🇸 Jerry.🗽
i hope you like it.thank dor you channel
So, here are some rigorous rules :-)
1. The "oškvarky" or simply "škvarky" are almost tasteless without salt. For further reference of cracklings or scratchings, turn to Hašek's "The Good Soldier Švejk". Chap. 8. p. 70.
2. Mustard should never come closer to a bacon than, say, a meter.
Bacon should be eaten with onion/garlic and bread, best washed down with "borovička" or (and?) acid milk.
3. From my experience, salami is not a traditional "zabijačka" product.
4. Smoked sausage "Údená klobása" is best eaten like a banana. No bread, only fresh air.
5. Tlačenka is best cut to 0,5-1 cm thick slices with plenty of onion. Vinegar is essential. This is typical dish to be eaten while drinking beer. My favourite drink with "tlačenka" is strong black tea.
6. Your "huspenina" looks quite strange with all that meat. It is essentially congealed soup. Best eaten as such, from a bowl, with lots of diced onion, lots of vinegar, lots of rye bread. It is not a spread. Drink: Black tea or beer.
7. All right, I almost got crosseyed seeing you eat "hurka" with mustard.
The main spice in "hurka" or "jaternica" is marjoram and mandatory condiment are the pickles. "Hurka" should be as greasy as possible.
8. I have no personnal experience with "krvavnička" and I do not crave one.
I eat hurka with mustard as well :)
Interesting! Thanks so much for these tips 💚💚
Please volume up in editing section becouse I clicked on next video and I had earrape
thanks for the feedback, I'm a newbie in editing and I always struggle with audio 🤭🤭
i like klobáska most and yes i am eating food from zabíjačka cos im slovakian :)
Za mna hurka je top...... Mohla by si urobit aj video o tradicnych filipinskych jedlach? Mohlo by to byt zaujimave trosku spoznat tvoju kulturu hmm?
Áno určite urobím 😊✌🏽
Anooo super nápad
Der gesamte Text ist unten auch in Deutsch und Englisch. The whole text is below also in German and English.
Jedina "t.l.a.c.e.n.k.a" (my sme to volali - prešburt (zrejme z nemciny - Presswurst), co sa da jest - a chuti bozsky - sa da v Bratislave kupit v sieti obchodov "Stary otec" (nie, nerobim tu nejaku lacnu reklamu). Vyrastal som na dedine, kde prasiatka boli tiez spracovavane na potravu ("z.a.b.i.j.a.c.k.a"). Po zabíjačke sa tradične rozdeľuje mäso a vsetko medzi všetkých, ktorí pri nej pomáhali, ale tiež medzi susedov a príbuzných - a na oplatku nabuduce zase oni, ked robili zabijacku, to "vratili" - taky inteligentny "vymenny" obchod - pribuzni mali po cely rok cerstve zabijackove speciality (ani chladniciek nebolo nejak treba!). Pisem to tak rozsiahlejsie preto, lebo tym chcem vlastne povedat, ze som mal moznost vyskusat mäso z vela pribuznych domacnosti. Niektore mi chutili, niektore vobec. Ale "t.l.a.c.e.n.k.a" mi nikdy od nikoho nechutila - ci uz ta optika, ale i ta konzistencia... Ale ta mnou hore odporucana ma "dostala". Zda sa, ze tam - pre "fajnove bratislavske oci a jazyky ? :) - nedavaju nejake kože, ci vnutornosti - vidno iba chude mäso... K tomu Kremzska (Kralovska..) horcica a "Slatinsky chlieb"... Radsej to ale neskusajte, je to brutalne navykove... Ale asi sa to uz rozkriklo po ludoch, lebo tuto "t.l.a.c.e.n.k.u" casto nemozno kupit - vypredana... A taky mensi paradox ku koncu - ja som presiel na vitariansku stravu... :) No a uplne na koniec - rad by som - pre tych, ktori to este nezaregistrovali - dal do pozornosti nove moznosti prekladu rečí na stranke deepl.com - fantasticka technika, co robi tie preklady. Pribudla tam teraz i slovencina a teda (takmer) vsetci na svete a vsetci, co hovoria iba po slovensky, maju konecne moznost vsetkym a vsetkemu rozumiet... (ca 95%). Prilozim tu hned preklad do nemciny a anglictiny - bez akejkolvek upravy - a budem rad, ak to odborne skontrolujete a pripadne sa k tomu tu vyjadrite. A budem rad, ked niekto najde moznost v tomto prekladaci, ze urcité slova nema prekladat. Ja som vyskusal tie bodky medzi pismenami... Viem dobre po nemecky a ked som si pozrel ten preklad, niektore (tu tie dolezité) slova boli dost "krvavo" prelozene... :) Dakujem.. Vsetkym vsetko dobre prajem... :)
Das einzige "t.l.a.c.e.n.k.a" (wir nannten es - presburt (offenbar aus dem Deutschen - Presswurst), was man essen kann - und göttlich schmeckt - kann man in Bratislava im Netz der Geschäfte "Stary otec" kaufen (nein, ich mache hier keine billige Werbung). Ich bin in einem Dorf aufgewachsen, in dem auch Ferkel zum Essen verarbeitet wurden ("z.a.b.i.j.a.c.k.a"). Nach dem Schlachten wurde traditionell das Fleisch und alles andere unter allen, die beim Schlachten geholfen haben, aber auch unter Nachbarn und Verwandten verteilt - und beim nächsten Schlachten wurde es "zurückgegeben" - so ein schlaues "Tauschgeschäft" - die Verwandten hatten das ganze Jahr über frische Schlachtspezialitäten (auch kein Kühlschrank nötig!). Ich schreibe dies ausführlicher, weil ich eigentlich sagen möchte, dass ich die Gelegenheit hatte, Fleisch aus vielen Haushalten meiner Verwandten zu probieren. Manche mochte ich, manche überhaupt nicht. Aber ich mochte die "t.l.a.c.c.e.n.k.a" noch nie von irgendjemandem - sowohl die Optik als auch die Konsistenz... Aber die, die ich oben empfohlen habe, hat mich "erwischt". Es scheint, dass es - für "feine Bratislava Augen und Zungen ? :) - sie geben keine Häute oder Eingeweide - nur mageres Fleisch ist sichtbar... Dazu Kremzska (Kralovska..) Senf und "Slatinsky Brot"... Aber versuchen Sie es nicht, es macht brutal süchtig... Aber das hat sich wohl schon herumgesprochen, denn diese "t.l.a.c.e.n.k.u" ist oft nicht zu kaufen - ausverkauft... Und ein kleines Paradoxon zum Ende hin - ich habe auf eine vitarische Ernährung umgestellt... :) Und zu guter Letzt - für diejenigen, die es noch nicht bemerkt haben - möchte ich Sie auf die neuen Möglichkeiten der Übersetzung von Reden auf deepl.com aufmerksam machen - eine fantastische Technologie, die diese Übersetzungen macht. Es gibt jetzt auch die slowakische Sprache und so hat (fast) jeder auf der Welt und jeder, der nur Slowakisch spricht, endlich die Möglichkeit, alles und jeden zu verstehen...(ca. 95 %). Ich füge hier die Übersetzung ins Deutsche und Englische - ohne jegliche Bearbeitung - an und würde mich freuen, wenn Sie diese professionell prüfen und hier kommentieren. Und ich würde mich freuen, wenn jemand in diesem Übersetzer eine Möglichkeit findet, dass bestimmte Wörter nicht übersetzt werden sollten. Ich habe diese Punkte zwischen den Buchstaben ausprobiert... Ich kann gut Deutsch und als ich mir die Übersetzung anschaute, wurden einige (hier die wichtigen) Wörter ziemlich "blutig" übersetzt... :) Danke... Ich wünsche allen alles Gute... :)
The only "t.l.a.c.e.n.k.a" (we called it - presburt (apparently from German - Presswurst), what can be eaten - and tastes divine - can be bought in Bratislava in the network of shops "Stary otec" (no, I'm not doing some cheap advertising here). I grew up in a village where piglets were also processed for food ("z.a.b.i.j.a.c.k.a"). After the slaughter, traditionally the meat and everything was distributed among all those who helped at the slaughter, but also among neighbours and relatives - and the next time they made the slaughter, they "returned" it - a smart "barter" deal - relatives had fresh slaughter specialties all year round (no need for refrigerators either!). I am writing this more extensively because I actually want to say that I have had the opportunity to try meat from many of my relatives' households. Some I liked, some not at all. But I never liked the "t.l.a.c.c.e.n.k.a" from anyone - both the optics and the consistency... But the one recommended by me above "got me". It seems to be there - for "fine Bratislava eyes and tongues ? :) - they don't give any skins or viscera - only lean flesh is visible... To this Kremzska (Kralovska..) mustard and "Slatinsky bread"... But better not try it, it's brutally addictive... But I guess it's already spread around the people, because this "t.l.a.c.e.n.k.u" often can't be bought - sold out... And a little paradox towards the end - I switched to a vitarian diet... :) And last but not least - for those who haven't noticed it yet - I would like to bring to your attention the new possibilities of translation of speeches on deepl.com - fantastic technology that does these translations. There is now also Slovak language and so (almost) everybody in the world and everybody who speaks only Slovak finally has the possibility to understand everything and everybody... (about 95%). I will attach here the translation into German and English - without any editing - and I will be glad if you check it professionally and comment here. And I will be glad if someone finds a possibility in this translator that certain words should not be translated. I've tried those dots between the letters... I know German well and when I looked at the translation, some (here the important) words were translated quite "bloody"... :) Thank you... I wish everyone well... :)
Translated with www.DeepL.com/Translator (free version)
We slaghter two pigs once, one went down with the scream you mentioned. The second was like...do it quick.
4:00 horčíca nieee hahahah XD
Moze byt horcica aj na slaninku
Si zlatá 💯👍🍀🌹
Asi by som zvolil k tejto kombinácii viac "slovenský" chleba :D
Však to je Slovenský chleba 😳
@@ChasingKimberly Možno je to slovenský produkt, ale slovenský chleba má špecifickú receptúru, málokde v Európe sa dá zohnať- možno na Morave a v Poľsku sa dajú nájsť podobné.
Chleba alebo chlieb?
Ahoj Kim ja som chalan z dediny kde bez zabíjačky nie sme nikdy... Rád sa pozerám na tvoj kanál a som rád že ti chutia naše jedlá ale tiež máme porekadlo čo si sama nespravíš tak to nebude nikdy tak dobré... Napríklad tú tlacenku som mal len raz v živote z obchodu a nikdy by som ju už nekupoval lebo tam pridávajú veľa korenia a soli a konzervantov... Tým to jednoducho pokazia. Ale v skratke ak by si chcela niekedy zažiť našu pravú dedinskú zabíjačku a potom ochutnať ako to skvelo chutí naozaj daj vedieť. A prepáč ale v angličtine nie som dobrý tak snáď ti to pôjde prečítať po mne 😀
Ďakujem Ivan za ponuku . Možno raz by som chcela natočiť skutočnú tradičnú dedinskú zabíjačku.👍🏽
Hi Kim, there is plenty to tell you after watching this video. Maybe I should start by complimenting you for the bravery of taking on an issue such as zabijacka. You know, the fact is that good food is bringing people together, but zabijacka and different custom to it can divide people. Quite sharply. So million points earned just for taking the thing on, having your own opinion and dare sharing it. But you know what, you nailed it today. You called it exactly. Prejudice. I am not about going into much detail, as this would have too much consequences. But in general terms.... eating insides is quite often considered weird. I am not about to judge anyone on it but since tlacenka is largely made of insides then no surprise it looks weird....to someone.....not me though. To me it looks pretty much apetising, but not on bread. Withn bread but not on it. With the vinegar, but different one that you are using. With finely chopped onion. Even that (eating raw onion) is filling some people with the urge to push the panic button. Specially at some places. You mentioned horcica and your admiration for it. Good for you. Nowhere in the world as far as I know does mustard have texture and taste like ours. Maybe I am wrong in the end of the day, but not aware of it. Well today you have touched sooo many thin lines, topics and issues. No way I would be addressing everything here...it would not end up nicely. But I have to tell you two things. One is that some of the things you have tried today are known somewhere else in the world too. I dont mean obvious salami. but for example oskvarky. Pork scratchings are known in many places. Or krvavnicka is known as black pudding. But have to admit that black pudding have seriously inferior taste. Almost disappointing. And second thing is ....If you think, that you can buy good klobasa in the shop, then you are wrong by a long shot. Klobaska can be excellent, can be good, can be average, but in the shops you can find only lower end of average and poor part of spectrum. Brutal, but plain fact. And hurky from the shop with intention to ingest them..........NO F WAY for me.
Hi Štefan, thanks for sharing your thoughts with me, appreciate that a lot. I must say I agree on some of your points, specially on Horčica. Ive always dislike mustard because of the strong and pungent taste that's why it is a surprise to me to really like horčica because it's just so different but in a very good way. I agree with you that store brought zabíjačka food products are incomparable to home-made ones, homemade food are always better. I wish I could participate to one someday and really try them. But for now, I guess the best option for me to satisfy my curiosity about zabíjačka is to buy them from store 😀😀
@@ChasingKimberly Hi Kim, thank you for your response. It is striking how you deal with a humbleness but in th same time sense of oversight in being introduced into Slovak culture and custom. And you are completely right on that you have to be introduced into something first, and only then, when you are comfortable you have the chance to appreciate variations, shades and miniscule differencies more or less profound within the nooks and crannies. Wishing you plenty of fun and joy on your journey...
Kimberly rešpekt, že si to všetko zjedla, ja by som to nezvládol 😂
Ešte že existuje chladnička a mraznička . 😂
You are right about prejudice, one may not need to know how each product is made haha, so it can be a benefit not to attend the actual slaughter and see how sausages are made (like krvavnička). My grandfather was village butcher in Chorvátsky Grob and in the past it was important job with access to different goodies. Once she took my mom to slaughter when she was teenager and since then she has not good memories for that, but she still likes the food. Today I will have poultry sausage, I'm looking forward to eating that, as that will be the first time for me to try it. When you eat this much meat keep in mind to drink some alcohol as well, because it is disintegrating that fat, so you won't feel hard on stomach.
Huspenina je silný vývar z koží, kostí... Len tak aby si sa nemýlila 😉
My favorite of these is klobasa :) but I also like hurky and salama, and bacon (but I wouldnt eat bacon just like that, prefer it in meals). I never really liked huspenina and would not eat tlacenka. You should try 'kasa' from zabijacka, it is made from blood and is with rice, it's basically a blood-rice mash, you might like that :) It's good with bread and pickles, and I like it baked really well so that it also gets crunchy :)
😋😋😋