I love šaltibarščiai (well made at home) in summertime. I also love many versions of fresh glaistytas sūrelis. It’s like a candy for me. Cooked Cow tongue - I used to love it. Šaltiena - I like it, but less in winter, more in summer, because it’s a cold dish. Šakotis is ok when it’s fresh enough. Knowing how many eggs are used for making it, I only eat a little bit of it. Gira is delicious, if it’s well made at home. The ones you buy in supermarkets are lame, full of sugar and taste similar to coca cola. Kefir is not Lithuanian at all, but I liked it a lot and used to drink it every evening in my Soviet childhood. Rūgpienis / sour milk is Lithuanian. I prefer rūgpienis or yogurt, or riaženka now, and make šaltibarščiai with rūgpienis as well. I find Vytautas and Birutė mineral water useful and am used to their taste. I prefer Birutė because there’s a still version, which is my choice. Cepelinai, vėdarai, kugelis - a way to torture potatoes, their makers and the stomacks of their eaters. But poor peasants needed to eat such dishes becasue potatoes were all they had and they let them feel not hungry for longer than any other food they could afford.
Pig tongue is fantastic. It's supposed to be boiled for HOURS. It gets that consistency of pulled pork and just melts in the mouth. I like it with mayo mixed with horseradish. Gira, that you buy at supermarkets, can't even compare to home made.
I find it funny and interesting that the linguistic diminutive of varškės sūris that's featured in this video is varškės sūrelis, but it's its own thing as a separate entity. I'd like to try them both; my supermarket also sells "cheesecake bars," but it's probably a different experience from varškės sūrelis.
Kaimiškų vėdarų ruošimo kvapas tikrai ne visiems. O patys vėdarai - tik vienas iš daugelio lietuviškų bulvių ir jų gamintojų kankinimo būdų. Stebiuosi, kai lietuviai pravardžiuoja gudus bulbašais, patys būdami bulviaėdžiai.
How can she say she "cannot eat this" about pig's tongue? It's one of the nicest snacks with horseradish and/or mayonnaise. Absolute must. As for gira, I would not recommend to buy the canned or simiar mainstream variants. The closest one to real gira is sold in Lidl and I believe Rimi, perhaps other supermarkets too, and is kept in the fridges. It has far higher bread content than those fake gira in cans.
Pig tongue is amazing! IMO eating it with rye bread and mayo (instead of horseradish) is the best way. It doesn't look gross at all when it's boiled and sliced up.
When I visited Lithuania 30 years ago, many of my hosts kept treating me with tongue. I was totally disgusted by it but was too polite to tell anybody. Most other foods I really loved, especially šaltibarščiai -- cold beet soup!
It's a cool thing that most of them also present in the Belarusian culture. When i visited Lithuania for the first time, the most surprining thing for me was soared milk.
What you missed definitely is kugelis. The way I was served, it was meat mixed with greated onions, heavy cream, milk and then cooked in wood fire oven for abuut 8 hours. Very interesting taste profile.
when it comes to lašiniai, while not exclusive to Lithuania, the way of curing kind of is. say in Poland traditional meat curing/smoking method is hot smoking. Lithuanian meanwhile is about cold smoking. and the most famous salo aka Ukrainian is mostly about salt curing
@@mikeromadin8744 I've seen both in my little village of ~15 families, in Lithuania. My family does salt cured, and my childhood best friends family does black pepper and salt.
Actually, salo or lasiniai bacon type is not popular in Poland. Poles eat this type of bacon only in the form of a paste, i.e. shredded bacon melted at high temperature with onion and spices, they spread a small amount of such paste thinly on the bread and put pickled cucumbers on top. In Poland, people are accustomed to bacon with a high meat content, in this country there are practically no breeds of pigs with thick fatty tissue bred because there is practically no demand for this type of product.
@@fidenemini111 nah, I've lived in Eastern European village, I've seen animals die for food since I was 5. I've seen how pig turns to vedarai, and I still love it.
Traditionally people were farming pigs for meat and every part of pig was used. I liked tongues quite well and don't see eating them more strange than using kidneys, lungs and liver. Has she ever tried blood sausage? I suppose, not. Even pork bones had value - were burned, crushed and used as fertilizer.
Pig ear and pig tongue are pretty boring I would say as far as exotic foods, they taste fairly bland, mostly carried by the spices. And Vytautas really HAS to be cold or at least very cool (below 15C I would say) or it will taste a little bit like piss/sweat because of how many minerals it has.
What you are showing is not a real gira. Homemade one is a real deal, especially when made not with yeast but with sourdough. This one is harder to make but it tastes way better.
I like Cow Tongue over pig it's better to peel off the external layer it will be tastier ... LIDL Gira Kvass is not good at all Try at Vilniaus Craft beer speciality shop Baltojo Tilto Gira it has less sugar n more refreshing ofc it's more expensive even Craft Vilniaus alaus Gira Called retro is quite nice. etc.
Gira in supermarkets is made from carbonated water, sugar, citric acid and food colouring. Fermented bread hasn't been near it. Real gira or stick to cola
You are confusing Kefyr with fermented milk. They are not the same, even if both are literally fermented milks (keep in mind most cheeses are also, just a fermented milk). Kefyr is fermented with a very specific ferment, that as far as I know, originated in the Old Good Mongol times and lands. In the other hand, the typical fermented milk, is fermented by the ferments that are in the air. The end result is different in taste and texture. So, Kefyr is very little known in Mediterranean region and for most people, not known at all.(Greece, Spain, Italy, etc. Not sure about Turkey). Those countries, traditionally, have no idea about Kefyr.
@@manometras At any moment I said it has Lithuanian origin, I specified it has Mongolian origin, as far as I know, without googling it. Also, rugpienis is not Lithuanian what it comes to its origin. Many Indo-europeans ferment the milk in same way, without a doubt its origins are pre-Lithuanian.
What? No pigs knuckles? Come to JAV. We also have cow tongue. I would try these Lithuanian foods at least once. I would love to get a case of Gira and the mineral water. They sound good.
Actually cepelinai - it's just a modified the german Kartoffelklösse. Beef and halal pork tongues are well known and popular practically everywhere in Eastern Europe. Kefir came to Lithuania, i suggest from Georgia in XIX-th century during the imperial times. Regarding gira / kvas - mass production drink has nothing in common with real gira, i could confirm it due to 20 years I use to work in Tauras Brewery in Vilnius center and except beer we were mixing so called gira from concentrate and water. My ukrainian grandma use to make homemade kvas, that's was a gorgeous drink.
I happily grew up with most of these acquired tastes found in Lithuanian delicatessens in the U.S., but I wouldn't dare share them with my American friends. Too scary. A gentle warning about exploring aspic and meat products: if you have a gout condition, watch out; they may cause you some painful misery. Living in France now, the blank taste of Lithuanian cheese and milk products would puzzle our local vendeurs de fromage. : )
I know I'm gonna be banished from my home country, but I think that cepelinai is one of the most disgusting traditional foods. Even as a kid I used to eat absolutely everything, including košė, which was disliked among kids, I eventually came to like pig ear-tongue abomination, always loved šaltibarščiai, garlic bread, you name it... but when it came to eating cepelinai I only ate it with big amounts of sour cream to mask the taste, and finished the meat filling. I wouldn't have ate it at all if I wasn't hungry at school.
I agree about cepelinai. They don’t have to be plain disgusting, it depends on who and how made them. But they are a very heavy dish, and hard to make well.
My grandma only made them with curd filling 😋 You have to grate the potatoes on a very special grater that crushes the potato cells and releases the starch. Otherwise they'll just taste of boiled potato
I love šaltibarščiai (well made at home) in summertime.
I also love many versions of fresh glaistytas sūrelis. It’s like a candy for me.
Cooked Cow tongue - I used to love it.
Šaltiena - I like it, but less in winter, more in summer, because it’s a cold dish.
Šakotis is ok when it’s fresh enough. Knowing how many eggs are used for making it, I only eat a little bit of it.
Gira is delicious, if it’s well made at home. The ones you buy in supermarkets are lame, full of sugar and taste similar to coca cola.
Kefir is not Lithuanian at all, but I liked it a lot and used to drink it every evening in my Soviet childhood.
Rūgpienis / sour milk is Lithuanian. I prefer rūgpienis or yogurt, or riaženka now, and make šaltibarščiai with rūgpienis as well.
I find Vytautas and Birutė mineral water useful and am used to their taste. I prefer Birutė because there’s a still version, which is my choice.
Cepelinai, vėdarai, kugelis - a way to torture potatoes, their makers and the stomacks of their eaters. But poor peasants needed to eat such dishes becasue potatoes were all they had and they let them feel not hungry for longer than any other food they could afford.
Pig tongue is fantastic. It's supposed to be boiled for HOURS. It gets that consistency of pulled pork and just melts in the mouth. I like it with mayo mixed with horseradish.
Gira, that you buy at supermarkets, can't even compare to home made.
Smoked eel is lovely. It's a New Zealand specialty, though expensive and hard to find where I live now (England)
I find it funny and interesting that the linguistic diminutive of varškės sūris that's featured in this video is varškės sūrelis, but it's its own thing as a separate entity. I'd like to try them both; my supermarket also sells "cheesecake bars," but it's probably a different experience from varškės sūrelis.
Varskes surelis yra legenda ,niam niam :) Bet zmogau vedarai, tikrai nevisiems. Vytauto mineralis vanduo jega!
Vytautas is ok, but there’s no still version, so I prefer Birutė, the still one.
Kaimiškų vėdarų ruošimo kvapas tikrai ne visiems. O patys vėdarai - tik vienas iš daugelio lietuviškų bulvių ir jų gamintojų kankinimo būdų. Stebiuosi, kai lietuviai pravardžiuoja gudus bulbašais, patys būdami bulviaėdžiai.
How can she say she "cannot eat this" about pig's tongue? It's one of the nicest snacks with horseradish and/or mayonnaise. Absolute must.
As for gira, I would not recommend to buy the canned or simiar mainstream variants. The closest one to real gira is sold in Lidl and I believe Rimi, perhaps other supermarkets too, and is kept in the fridges. It has far higher bread content than those fake gira in cans.
Pig tongue is amazing! IMO eating it with rye bread and mayo (instead of horseradish) is the best way. It doesn't look gross at all when it's boiled and sliced up.
agreed, this is the food of the gods
Mix horseradish with mayo.
When I visited Lithuania 30 years ago, many of my hosts kept treating me with tongue. I was totally disgusted by it but was too polite to tell anybody. Most other foods I really loved, especially šaltibarščiai -- cold beet soup!
tongue is the best, though I hate peeling it
Yes, peeling tongue is not easy, but the result is worth of it. With horseradish mixed with the sour cream - yum, yum, yum😝
Sakotis is absolutely delicious! My family had this here in New York City every Christmas. My parents came from Kaunas and Mariampole 🙂
I grew up eating these foods, in the USA , My Mother and Grandmother made them at home, In the Boston area.
You probably have Lithuanian roots
@@Krumas123 , My Mother was born in Kaunas is 1935. My Father born in Boston but died in Lithuania in 1996.
The branch cake in Polish is called sękacz and it is fairly easy to buy. At least in Northern Poland
It's a cool thing that most of them also present in the Belarusian culture. When i visited Lithuania for the first time, the most surprining thing for me was soared milk.
What you missed definitely is kugelis. The way I was served, it was meat mixed with greated onions, heavy cream, milk and then cooked in wood fire oven for abuut 8 hours. Very interesting taste profile.
when it comes to lašiniai, while not exclusive to Lithuania, the way of curing kind of is. say in Poland traditional meat curing/smoking method is hot smoking. Lithuanian meanwhile is about cold smoking. and the most famous salo aka Ukrainian is mostly about salt curing
Ukrainian сало is usually with salt and black pepper.
Lithuanian also. But my grandmother used to add garlic and bay leaf as well.
@@mikeromadin8744 I've seen both in my little village of ~15 families, in Lithuania. My family does salt cured, and my childhood best friends family does black pepper and salt.
Actually, salo or lasiniai bacon type is not popular in Poland. Poles eat this type of bacon only in the form of a paste, i.e. shredded bacon melted at high temperature with onion and spices, they spread a small amount of such paste thinly on the bread and put pickled cucumbers on top. In Poland, people are accustomed to bacon with a high meat content, in this country there are practically no breeds of pigs with thick fatty tissue bred because there is practically no demand for this type of product.
Showing unprepared/uncooked cow tongue makes a disservice for real dish.
And it's better not to know how sausages are made😂
@@fidenemini111 nah, I've lived in Eastern European village, I've seen animals die for food since I was 5. I've seen how pig turns to vedarai, and I still love it.
Sakotis, Gira and Vedarai are delicious
Unfortunatelly, she forgot what our country is famous for. Where is skilandžiai, rūkytos dešros, vėdarai.......
Pig's tongue, it's a delicatessen. I always eat it with mayo.
Kas čia per nesąmonės? O kur vėdarai, o kur skilandžiai, o kur rūkytos dešros?
i am not a fan of tongue, but it tastes okey, but smoked pig ears with a beer is quite a snack
o kur tos lokio mėsos gaut?
@@PurvinasVanduo seniau kol tvoros nebūdavo tai viena kita iš Gudijos atklysdavo :D ačiū už pastebėjimą
Tongue delicious. It is very far from disgusting.
Perfectly agree, as well as halal pork!
Traditionally people were farming pigs for meat and every part of pig was used. I liked tongues quite well and don't see eating them more strange than using kidneys, lungs and liver. Has she ever tried blood sausage? I suppose, not. Even pork bones had value - were burned, crushed and used as fertilizer.
@@ASAS-dn4ve Exactly. When i was a small kid i always looked for brain. Delicious and nutritious.
@@mikeromadin8744 🤣🤣🤣
I used to love it in my Soviet childhood. Not so much now.
i personally love beef tongue more then pig ones ,but pig are ok too
Pig ear and pig tongue are pretty boring I would say as far as exotic foods, they taste fairly bland, mostly carried by the spices. And Vytautas really HAS to be cold or at least very cool (below 15C I would say) or it will taste a little bit like piss/sweat because of how many minerals it has.
I really enjoy watching your videos ;)
cold soup is very good
What you are showing is not a real gira. Homemade one is a real deal, especially when made not with yeast but with sourdough. This one is harder to make but it tastes way better.
I like Cow Tongue over pig it's better to peel off the external layer it will be tastier ... LIDL Gira Kvass is not good at all Try at Vilniaus Craft beer speciality shop Baltojo Tilto Gira it has less sugar n more refreshing ofc it's more expensive even Craft Vilniaus alaus Gira Called retro is quite nice. etc.
Kefir and soda?!?!?!?! Sounds so bad but i guess could be a banger :D
😅
Sounds similar to Indian lasi drink. It's amazing so I don't see why kefir+soda would be bad.
Don't try mix these two unless you want to have as much horsepower in your a*s as X-space rocket at startup :D
Fried raven? Blood soup?
I find none of them disgusting and tried all of them except that mineral water at the end. But I grew up in Romania though.
Šakotis tastes like dried pancake mix that has dripped on the stove and dried. Because that's what ot is.
It's tasty if you don't know what you eat talking about the tongues pigs cows etc... p.s. it's way better with mayo than with horse radishes.
me Bangladeshi Lithuania my favourite country 🇱🇹🇱🇹❤❤
🤮🤮🤮
Gira in supermarkets is made from carbonated water, sugar, citric acid and food colouring.
Fermented bread hasn't been near it. Real gira or stick to cola
mmm all so tasty my fav. snack is smoked pig ears also there is blood vėdarai
i dont think that kefyr is Lithuanian, i believe you can find Kefyr-like drink all around mediterranian region, especialy Turkyje and Greece.
It might originated somewhere else but we do produce it and use it a lot in lithuania. So it is one of Lithuania's foods.
You are confusing Kefyr with fermented milk. They are not the same, even if both are literally fermented milks (keep in mind most cheeses are also, just a fermented milk).
Kefyr is fermented with a very specific ferment, that as far as I know, originated in the Old Good Mongol times and lands. In the other hand, the typical fermented milk, is fermented by the ferments that are in the air. The end result is different in taste and texture.
So, Kefyr is very little known in Mediterranean region and for most people, not known at all.(Greece, Spain, Italy, etc. Not sure about Turkey). Those countries, traditionally, have no idea about Kefyr.
@@Mendogology, and Kefir is not Lithuanian either. Rūgpienis is Lithuanian.
@@manometras At any moment I said it has Lithuanian origin, I specified it has Mongolian origin, as far as I know, without googling it. Also, rugpienis is not Lithuanian what it comes to its origin. Many Indo-europeans ferment the milk in same way, without a doubt its origins are pre-Lithuanian.
Fun fact the curds "sūrelis" have the same word root as "sour". As in it's made from soured milk.
What? No pigs knuckles? Come to JAV. We also have cow tongue. I would try these Lithuanian foods at least once. I would love to get a case of Gira and the mineral water. They sound good.
we do also eat pig brains but u wont find it in shops or restaurants probably also no one eats it any more
lašiniai is good and lešiniai is for beer
Kaip lietuvišką 🇱🇹🇱🇹
Ką?
Actually cepelinai - it's just a modified the german Kartoffelklösse. Beef and halal pork tongues are well known and popular practically everywhere in Eastern Europe. Kefir came to Lithuania, i suggest from Georgia in XIX-th century during the imperial times. Regarding gira / kvas - mass production drink has nothing in common with real gira, i could confirm it due to 20 years I use to work in Tauras Brewery in Vilnius center and except beer we were mixing so called gira from concentrate and water. My ukrainian grandma use to make homemade kvas, that's was a gorgeous drink.
Kefir and rūgpienis is good with heavy or greasy foods.
As for mixing it with sodas 🤢
I happily grew up with most of these acquired tastes found in Lithuanian delicatessens in the U.S., but I wouldn't dare share them with my American friends. Too scary. A gentle warning about exploring aspic and meat products: if you have a gout condition, watch out; they may cause you some painful misery. Living in France now, the blank taste of Lithuanian cheese and milk products would puzzle our local vendeurs de fromage. : )
I heard they eat pig intestine soup 🍲
Kvass - freeway? the least kvass of all kvass... ( nothing that is under "freeway" brand tastes good or even decent.
my from lithuania but kvass is not good for me
I know I'm gonna be banished from my home country, but I think that cepelinai is one of the most disgusting traditional foods. Even as a kid I used to eat absolutely everything, including košė, which was disliked among kids, I eventually came to like pig ear-tongue abomination, always loved šaltibarščiai, garlic bread, you name it... but when it came to eating cepelinai I only ate it with big amounts of sour cream to mask the taste, and finished the meat filling. I wouldn't have ate it at all if I wasn't hungry at school.
I agree about cepelinai. They don’t have to be plain disgusting, it depends on who and how made them. But they are a very heavy dish, and hard to make well.
My grandma only made them with curd filling 😋 You have to grate the potatoes on a very special grater that crushes the potato cells and releases the starch. Otherwise they'll just taste of boiled potato