TRAVELERT: Krakow Concert and Event Alerts

The four clubs located at Wielopole 13 have all closed, it seems, due to some structural collapse which has condemned the whole building. For around 9 years this behemoth, this stinking monument to fun, has been the first choice and the last resort on all days of the week for late night revelry and craziness. Without it, where will people go at night? There are claims (horrible, disturbing claims) that the venerable Krzysztofory club and also Łódź Kaliska have both recently folded. This means that a serious and thorough search for new sources of fun in the city is now necessary. Vital. So, if you find fun, let us know immediately. It has to exist somewhere.

For those who are interested in food and nutrition surroundings check Galeria Pauza on Floriańska 18/5 (second floor) today at 7pm

“FOODJECTS is an exhibition presenting new patterns in kitchen utensils created by Spanish industrial designers and chefs. The purpose of their creation was to emphasise the texture, flavours, differences and aromas in new Spanish cuisine – one of the most creative and surprising in the world. Nearly 100 objects are a proof that consumption can also provide us with intelectuall and sensual experiences and an original exhibition installation created by Martín Azúy is an excellent creativity.”

The hostel lab (alertness study department) is urgently in need of the following equipment:

*1000ml Florence boiling flask,
*Rubber stopper
*1000ml Griffin beaker
*7mm O.D. glass tubing, 12″ length
*glycerin
*latex connecting tubing
*thistle tube (4mm tube, 1½” funnel mouth)
*metal screen filter (to preserve coffee oils)
*flask stands and holders
*two sturdy tube clamps
*butane or alcohol burner
*stopwatch (preferably from days of the Austro-Hungarian empire)
*drill to make a 4mm hole
*heat-proof lab gloves (to heat and bend glass tubing)
*safety goggles

If you are traveling with all of these items unused and in good contition (since we want to be sure not to poison ourselves with traces of toxic chemicals) we would be willing to give you a 10% discount.

IT IS TIME TO MAKE COFFEE.

Polish vodka is varied, delicious, and (if you are coming from somewhere to the west) very very cheap especially when you factor in its quality. Many of our guests may think of vodka as something to hide inside some energy drink (don’t do it! It’ll kill you!) or disguise behind benevolent sweet Cola flavors. We humbly recommend you try some straight, particularly the flavored ones.

Here are the ones pictured above (available everywhere for drinking at pubs or for purchasing by the bottle in ALKOHOLE shop) which come highly recommended:

1. Żołąkowa Czysta — Not flavored, but very good and very pure. Maybe pure enough even for General J.D. Ripper?
2. Żubrówka — Maybe the most famous vodka outside of Poland. Flavored with a piece of grass in each bottle (you can also buy a chocolate bar with ribbons of this curiously-flavored grass woven in). “Bison Grass” vodka, with a distinct but not sweet flavor often mixed with apple juice to produce the drink called Tatanka. The slight yellow color? Legend says it is from the urine of the precious bison who favor and flavor it.
3. Wiśniówka — cherry. Very much beloved. If you can’t find a Polish grandmother to share her homemade variety, “Cherry Cordial” or Lubelska brands are quite acceptable. Good with lemon. Like all of our suggestions here (and unlike other Cherry Cordials in less enlightened countries) it is 40% alcohol.
4. Żołąkowa Gorzka flavored — The normal Żołąkowa Gorzka (literally bitter stomach) flavor is a spiced sweet digestif and very tasty. Now, though, they have spinofs — mint (maybe a little like mouthwash on it’s own but great in mixed drinks and with coffee) — bison grass (with not piece of grass like the original but sweetly delicious) — and honey.
5. Cytrynówka — lemon.
6. Malinówka — raspberry.
   
7. Krupnik — honey. Not to be confused with the soup of the same name. Note the bears on the label, sitting against a tree and toasting.
   

If you didn’t fly RyanAir or WizzAir and are allowed to have luggage carried under the plane (and not just over your seat) then you can carry some home with you. If you’re working on Euro, most of these bottles cost about 5 Euro. That’s not much!  If you can pay a little more, you fill find on Bracka street a shop selling specialty homemade varieties (many similar to the commercial versions listed above but many more, such as black pepper and honey or clove). Save money at this place by bringing your own bottle to fill. Look respectable, and you may get samples.

A good quiet place for sitting and sampling new vodkas in the city (but you’ll have to pay of course) is Wódka Bar, near the main square. Try the vodka of the day (sometimes ginger or mandarin orange) or their chocolate or walnut varieties.

Spinach! Rich in iron, captain of the leafy greens! Here are a few things I didn’t know about spinach (السبانخ in Arabic, 菠菜 in Chinese, szpinak in Polish):

• it is originally from Asia
• it was added to the wine given to French soldiers who had lost a lot of blood during World War I
• it is delicious in Pierogi

If you’re looking for good pierogi ze szpinakiem in Krakow, you have a lot of options.

For the cheapest option (and perhaps closest to our hostel) look up Filarki or Bar Targowy on our Milk Bar Map. Milk bars offer good, fast and shockingly inexpensive food. They are a favorite with students and the quasi-homeless; it is a good place to find older guys asleep in their soup. Since pierogi ze szpinakiem isn’t standard fare, it is not common at Milk Bars. At Filarki, though (right across the street from the hostel) you can find it — their filling is very creamy, with hints of cheese and a strong but gentle garlic element. The ones at Bar Targowy have a more “leafy” filling, also quite delicious but distinctly different. They also offer delictable naleśniki ze szpinakiem (crepes with spinach) which are fried to slightly-crispy perfection.

Of course Pierożki u Vincenta has some spinach offerings which change from time to time. At one point they offered one with chicken and another without. I have not tried the chicken option, but the “normal” one, though we can be sure they have used the very best ingredients, is in my opinion a little blander than the milk bar variety.

Where else? One more slightly upscale suggestion — Restauracja Marchewka z Groszkiem (The Carrot & the Pea restaurant) has pierogi with spinach and sheep’s cheese (called oscypek) and like everything else I have had there, it’s excellent.

So after a good Krupnik (once again) I ve tried something new that we finaly called with a spanish name. Well, in fact have to say that Christopher found the name. Think it s a good one. So to thank this guest I will translate my first recipe.

Huevos Rancheros Especiales

time of cooking : 45 min.

for 6 people

• 3 potatoes
• 2 onions
• 1 garlic
• 1 red pepper (sweet one)
• 5 eggs
• cream and parmesano
• parsel and fresh herbs as you like
• cury

cook onions, garlic and pepper in oil during 15 minutes.
cut and cook potatoes in water during the same time.
put potatoes with the onions (without the water of course!)
add cury and cook again during 15 minutes.
mix cream with eggs and parmesano.
add this to the rest of the preparation.
cook during 10 minutes
add fresh herbs and it s done !

No, no, this won’t be the recipe of the famous honey wodka but the one of the famous polish soup !! Once again in french, sorry.

Krupnik

cuisson : 1h30

pour 8 personnes

• 3 carottes
• 5 pommes de terre
• 1 racine de persil
• 1 petit celeri rave
• 2 oignons
• 2 gousses d’ail
• 100g de champignons secs
• 1 verre de gruau d’orge
• 1 bouquet d’aneth
• 1 bouquet de persil
• quelques feuilles de laurier
• 1 cube de bouillon

Couper les carottes, le celeri et le persil en des et mettre a cuire dans 2 litres d’eau avec le bouillon et le laurier.
Laisser cuire 40 minutes environ puis egouter au dessus d’une casserole (garder le bouillon et les legumes)
Faire revenir l’ail ecrase et les oignons eminces dans du beure.
Ajouter du beurre et faire dorer le grain d’orge jusqu’a ce qu’il soit translucide.
Ajouter au bouillon et remettre a bouillir une dizaine de minutes
Ajouter les pommes de terre en des et les champignons. Laisser cuire environ 20 minutes.
En fin de cuisson, ajouter les herbes ciselees.
Servir avec un peu de creme fraiche a cote.

A lot of french speaking people were present in the hostel yesterday for the dinner but not only : travelers from all over the world : Switzerland, Brasil, Georgia, Poland, France, Australia, Belgium and Germany. So we also try to speak english and spanish. The story of the Krakow’s dragon was a new and strange experience for me. The barszcz was one of the best I’ve done, thanks to the help I had to peel and cut all the vegetables… (here the link to the recipe)

The shisha had problems to start but seems to have worked finaly.

More pictures of the party in the galleries. I can send you some in good resolution if you want.

Dear Guests…

I remind you that tonight I will cook for you at the hostel in Sarego street. It should be a good occasion to meet each other and eat something good (hope so). Rendez-vous : 20.00 pm at the hostel.

If you’re interested by going with me to the open air market place called “Kleparz” where I buy the food and where you can find some cheap polish “things” (mostly food and clothes new or used) we can meet at 14.00 at the hostel Sarego.

Important : I’ll try to bring with me my shisha water pipe so we can experience some turkish fruit tobacco after dinner.

This is how the reception looks like when the cook is working here…

What a mess no !?

New thursday, new recipes. I promise that I will translate all this when I will have time.

Soupe 3V

cuisson : 1h

pour 8

• 1kg de carottes =1V
• 1kg de patates =1V
  
• 1kg de poireaux =1V
• 2 oignons
  
• un bouquet d’aneth fraiche
• un bouquet de persil
• un bouquet garni
• une gousse d’ail

couper les legumes en morceaux
faire cuire dans 3 a 4 litres d’eau avec le bouquet garni.
ajouter l’ail ecrase, l’aneth et le persil cisele en fin de cuisson.
facile non ? Et c’est bon apparemment

Riz a la forestiere

cuisson : 30 minutes

pour 8

• 500 g de riz
• 1 kg de champignons
• 3 oignons jaunes
• 300g de ciboule (oignon vert) ou ciboulette
• un bouquet d’aneth fraiche
• un bouquet de persil
• 2 gousses d’ail
• un pot de creme fraiche
• parmesan

faire revenir les oignons jaunes dans un peu d’huile
faire cuire le riz dans le meme temps
couper les champignons en morceaux et les ajouter aux oignons
saler, laisser reduire un peu mais pas trop
ajouter l’ail hache
en fin de cuisson, ajouter les ciboules, l’aneth et le persil ciseles finement puis la creme fraiche
servir avec le riz et ajouter du parmesan selon l’envie

This is the recipe of the soup I’ve made at the hostel yesterday evening. Was supposed to be a “Żurek” but didn’t taste like it finaly. It was good anyway (and kind of polish) so this is it. Emm…. as usual the recipe is in french until I find time to translate evrything. You can do it by yourself, entering the whole recipe in a translation-engine. Result is usualy funny but understandable.

Soupe aigre aux grains et aux oignons.

cuisson : 1h15

pour 8

• 4 belles carottes
• un bouquet de persil
• quelques racines de persil ou alors un petit celeri
• 1 poireau
• 2 oignons
• un petit morceau de chou
• une poignee de gruau de seigle (ou de farine)
• 1/2 litre de ‘Kwas’ (voir plus bas)
• une gousse d’ail
• un cube de bouillon
• feuilles de laurier, marjolaine
• 1 oeuf par personne et un morceau de saucisse fumee pour les carnivores

Kwas : le ‘kwas’ est une potion magique a base de farine fermentee. C’est le secret de cette soupe. On peut l’acheter tout fait si on habite en Pologne. Sinon il suffit de le fabriquer soi-meme. Pour cela mettre quelques cuillerees de farine de seigle dans de 1 litre d’eau bouillie refroidie, mettre aussi une gousse d’ail et un tranche de pain raci. Couvrir le bocal et laisser dans un endroit chaud quelques jours. Le melange doit devenir aigre et agreable a l’odeur (c’est relatif evidemment).

couper les legumes et les mettre a cuire dans 2 litres d’eau avec les feuilles de laurier, le cube de bouillon, saler poivrer.
laisser cuire 45 minutes a 1 heure, le temps que les legumes soient bien cuits.
pendant ce temps, faire cuire les oeufs dans l’eau bouillante 10 bonnes minutes et les eplucher.
recuperer le bouillon et mettre les legumes a part.
faire dorer les oignons dans le beurre.
ajouter le bouillon, faire bouillir quelques minutes puis ajouter le kwas et le gruau de seigle.
apres une dizaine de minutes, ajouter la gousse d’ail hachee et la marjolaine ainsi que la saucisse pour les carnivores.
laisser encore cuire quelques minutes puis servir avec un oeuf dans le bol.

Bon appetit !!

So this is finaly the recipe of the famous Barszcz Czerwony. Well, one of the different ones that exist.

Barszcz czerwony (soupe)

Cuisson : 1h30

pour 6-8

• 1,5kg de betteraves crues
• 500g de carottes
• 2 oignons
• 1 petit celeri rave
• 1 bouquet de persil plat
• 2 gousses d’ail
• 1 kub bouillon
• 1 petite bouteille de betteraves fermentees (ou alors 1/2 verre de vinaigre de vin)
• 3 feuilles de laurier + thym
• une petite cuillere de ziele angielski (= poivre de jamaique en graines)
• sel, poivre

couper tous les legumes en morceaux (sauf : une petite batterave)
tout mettre dans une casserole (sauf : une petite betterave, le vinaigre-ou la betterave fermentee, le persil)
ajouter de l’eau pour couvrir les legumes
faire bouillir a feu doux pendant 1h15 environ
mettre le vinaigre, le persil
Rectifier l assaisonnement
ajouter la petite betterave et laisser encore cuire une dizaine de minutes
servir chaud avec ou sans les legumes selon les gouts

Curry de carottes au sarrasin

Cuisson : 45 minutes

pour 6-8

• 1 kg de carottes
• 3 oignons
• 1/2 kg de champignons varies
• 1 gousse d’ail
• 1 kub de bouillon
• 1 ou 2 cuilleres de curry
• un petit pot de creme fraiche
• sel, poivre
• 500g de sarrasin
  

eplucher et couper les carottes en petits morceaux.
emincer les oignons et hacher l ail
faire revenir carottes, oignons et ail dans un peu d’huile d’olive dans une grande casserole
saler, couvrir et laisser cuire a feu doux pendant longtemps en remuant (le temps que les carottes soient cuites)
ajouter le curry en milieu de cuisson
en fin de cuisson ajouter la creme fraiche et rectfifier l’assaisonnement
faites cuire 400g de sarasin dans un peu d’eau salee pendant une dizaine de minutes
servir ensemble, chaud et accompagner d’un petit vin fruite.

Soupe de carotte sante

cuisson 30 minutes

pour 8

• 2 kg de carottes

• 1 orange

• 2 pommes sucrees

• 1 oignon

• laurier, bouillon, curry, ziele angielski

dorer l oignon dans un peu d huile

couper les carottes en rondelles et les mettre dans la casserole

ajouter le jus de l orange et les pommes en morceaux

sel, poivre, epices et bouillon

ajouter 1 litre d’eau et faire bouillir

laisser cuire a petit feu pendant environ 30 minutes, le temps de cuire les carottes

mixer et servir chaud ou froid

Betteraves alla polonaise facile

cuisson : 1 heure

pour 8

• 5/6 belles betteraves CRUES

• 4 oignons

• 1 belle gousse d’ail

• 2 c.a s. de vinaigre de vin rouge

• sel, poivre

raper grossierement les betteraves crues.

emincer l oignon et le faire dorer dans un peu de beurre ou d’huile

ecraser l ail et l’ajouter ainsi que les betteraves

verser le vinaigre, saler, poivrer

couvrir et laisser cuire a feu tres doux pendant environ une heure et demie

servir chaud

Puree facile

cuisson : 20 minutes

pour 8

• 6 belles patates

• 1 verre de lait (ou de creme pour les gourmands)

• agrements : ail hache, oignons dores, curry, muscade (pas tout en meme temps !!!)

eplucher les patates et les cuire dans l eau ou a la vapeur (meilleur)

ecraser les patates en puree, ajouter le lait (ou la creme pour les gourmands) et les agrements (pour les encore plus gourmands)

servir chaud