Talk:Halušky

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[edit] note

there are actually a few dishes called halusky, often times extremely different.

[edit] Tradition

Any reference for the statement that "traditionally" halusky is not made with a strainer? Rolling dough on a board and cutting it with a knife, gives you noodles, not dumplings. The implement in the picture has been around for a long time. BBODO 23:27, 14 July 2007 (UTC)

-- That reference is hard to get unless you can see or define it in old text but my grandmother would not touch that implement (designed to improve and speed up the process )as she would "waste" too much time with it where using a knife for her was a simply matter of "proper way" the traditional way. Noodles are made of completely different textured dough than halusky you clearly don't understand the process involved.Stonufka 12:23, 13 October 2007 (UTC)

-- Thanks for the insult. The point of my question is that the dough used when using the strainer is much thinner than a dough that would allow one to roll it and cut it into pieces. If it were thick enough to do that, it wouldn't flow through the strainer holes. So boiled dough made with the strainer would have a very different texture and shape than boiled dough cut with a knife. But perhaps i am making too much between what i think of with the terms "noodles" (cut, thin, boiled dough) and "dumplings" (globular, thick boiled dough), as these terms really have no technical difference. When i see "cut", i also assume that the pieces are cut with the knife, and would stay separated if placed side-by-side, but that my be an assumption on my part. Perhaps what you mean by "cut" might be more accurately described as "scraped" off of a cutting boad, directly into the boiling water. This would allow the same consistency dough to be used with either the strainer or knife technique. Another option is to spoon out little globs of dough into the water. All these techniques give you essentially the same dumplings.

Using our Babas as references is probably not a good idea. You probably know that the insular mentality of us Slavs does not lend itself to claiming "right" and "wrong" traditions, as they varied widely from region to region, village to village and even family to family. I'm sure there are plenty of folks who make dumplings without a strainer. The statement that your Baba didn't use it when others obviously were, demonstrates this. What might be new to one region/village/family/person, might might have a long history with another region/village/family/person.

The original question is "is there a REFERENCE that "traditional" (whatever that implies) halushky is not made with a strainer"? (e.g. demonstration that the strainer wasn't invented until 1975, or an article about "The Poprad Halusky wars of 1748-1759" :) or something like that). Otherwise, this part should probably be re-written. The strainer (whether wood or metal) has been around for many centuries, and i'm sure has been used by many for a long time (making it a "tradition") to make halushky. BBODO (talk) 19:04, 3 January 2008 (UTC)

--Sorry for the insult, it was not meant as such , I guess your point is valid and you have described the methods correctly as used in many regions in Slovakia Stonufka (talk) 11:57, 11 January 2008 (UTC)