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Old December 6th, 2014, 01:22 PM   #29241
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Quote:
Originally Posted by Road_UK View Post
And here we see a wild bus drinking from the river.
It seems it is the back soaked in the river. Perhaps we are witnesses of territory tagging and attracting the females.
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Old December 6th, 2014, 06:13 PM   #29242
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Quote:
Originally Posted by volodaaaa View Post
It seems it is the back soaked in the river. Perhaps we are witnesses of territory tagging and attracting the females.
Quote:
Originally Posted by Palance View Post
Luxembourg: Don't throw anything in the water, except buses
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Old December 6th, 2014, 06:47 PM   #29243
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So, Road_UK: did the Sint find you, and did he leave you a bunch of coal?
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Old December 6th, 2014, 10:40 PM   #29244
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Quote:
Originally Posted by Surel View Post
The EU has various policies that protect the food producers.

It is either name connected to the place of origin. E.g. Champagne, Parmesan etc. (here we talk about one concrete product, i.e. you can have multiple cheese that taste and look like Parmesan, but they will be sold as cheese of the parma type or something like that).

Or it is connected to some technique used in its making. I can't think of an example.

Or it is defined by the composition. Here we define the composition of such food labeled under this name. E.g. butter, or marmalade.

Due to the language variety and national products you can come across products that are not allowed to use that specified name because it doesn't have the specified composition. There are of course exemption but the whole process is quite vague. Yes, the countries that enter the club later can come with exemptions, but as you would guess, if you enter the club later, you can't be really expecting to be rewriting it's rules too much.

So yes, you are allowed to sell peanut butter, while using the name butter, even if it doesn't have anything to do with butter. But you are not allowed to use the word "máslo" in Czech, which means butter, for a spread product that could be translated as a butter spread that has some 40-50 years of history.

With marmelade it is around the same problem. Just a citrus based jams can be labeled marmalade, because that's what it means in English, while this is not so in other languages.

Now what does this all have to do with American and Budweiser.

The Czech brewery Budweiser has claimed the protection of origin for this beer, using the abbreviation Bud to prevent the US Budweiser to sell its beer on the EU market under this label. This means that Budw. can't use this name in the EU. However, in the UK, they have some special ruling, which I don't understand how it can the EU allow, both companies can use this name (but maybe it goes about the whole name Budweiser there, I am not sure).
http://www.law360.com/articles/93579...emark-eu-court

It is actually quite complicated legal process that goes on around many countries all around the world for already maybe 100 years, so this place of origin protection is just small drop in it, but I thought it could be a nice joke on myself .
This "Champagne" issue is very silly from a hungarian point of you. We don´t even use this word. We call it "Pezsgö" if it is orosz-francia-magyar, still pezsgö in a common everyday use. Although the price will tell you the difference, no doubt!
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Old December 7th, 2014, 07:33 AM   #29245
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Quote:
Originally Posted by Penn's Woods View Post
So, Road_UK: did the Sint find you, and did he leave you a bunch of coal?
Nah he didn't this year. Must have been bad, but I'm keeping my hopes on Santa...
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Old December 7th, 2014, 10:33 AM   #29246
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Quote:
Originally Posted by volodaaaa View Post
Well, to be honest I have not thought over the difference between frgál and moravský koláčik here (Moravian little cake). But I like it, that is the most important

There are many other products from Central Europe to be preserved. E.g. Langoš or Gugelhupf (Babovka). But now it is really hard to track the origin. It is just Austro-Hungarian legacy.
As a lover of the CE cuisine I agree that in most cases it's hard to track the place of origin. Take filled cabbage rolls for example However the name of Lángos comes from Hungarian since the word láng means flame and -os is a noun modifier. BTW it's not the hardest food in the world to create. E.g. the Central Asians, the Native Americans etc. also have their own versions of it.
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Old December 7th, 2014, 11:25 AM   #29247
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Quote:
Originally Posted by SeanT View Post
This "Champagne" issue is very silly from a hungarian point of you. We don´t even use this word. We call it "Pezsgö" if it is orosz-francia-magyar, still pezsgö in a common everyday use. Although the price will tell you the difference, no doubt!
we also have our word for champagne (which is ot from Champagne). true, in every-day-speech we use champagne word, but in formal speech, tv, advertisment, no way.
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Old December 7th, 2014, 01:29 PM   #29248
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Quote:
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As a lover of the CE cuisine I agree that in most cases it's hard to track the place of origin. Take filled cabbage rolls for example
You mean sarma?
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Old December 7th, 2014, 06:37 PM   #29249
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No, he meant Gołabki, also known as Golumpki in the States
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Old December 7th, 2014, 06:50 PM   #29250
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Shudder.

Almost as bad as zimne nogi. Which I ate once in my life, and only once.

Correct spelling courtesy of this site. Enjoy! With a good Polish wodka.
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Old December 7th, 2014, 07:00 PM   #29251
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Never heard of symanogi

By the way, who knows this one:
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Old December 7th, 2014, 07:01 PM   #29252
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Quote:
Originally Posted by piotr71 View Post
Never heard of symanogi
Fixed.

EDIT: I was stopped at a red light once on my way to Mom's when I spotted this place:
https://maps.google.com/maps?ll=40.5...,284.8,,2,5.37
In a town my grandmother lived in for a while, by the way.

I'll try to find a better view.

EDIT 2: What I was trying to find was the window next to this one. Same info (I assume), ale po polsku: http://foodio54.com/photos/european-...nville-1473361
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Last edited by Penn's Woods; December 7th, 2014 at 07:12 PM.
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Old December 7th, 2014, 07:16 PM   #29253
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Quote:
Originally Posted by Penn's Woods View Post
Shudder.

Almost as bad as zimne nogi. Which I ate once in my life, and only once.

Correct spelling courtesy of this site. Enjoy! With a good Polish wodka.
Well, I'd say, both gołabki and zimne nogi, are delicious However, not necessary for foreigners
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Old December 7th, 2014, 07:18 PM   #29254
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My mother's if-it's-served-to-you-you-have-to-at-least-taste-it rule has left me with an aversion to anything cabbage-related. And pickled pig's feet.
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Old December 7th, 2014, 08:50 PM   #29255
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Quote:
Originally Posted by piotr71 View Post
Never heard of symanogi

By the way, who knows this one:
In Serbia we have a similar traditional dish which name is "Djuvec"
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Old December 7th, 2014, 09:03 PM   #29256
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My mother's if-it's-served-to-you-you-have-to-at-least-taste-it rule has left me with an aversion to anything cabbage-related. And pickled pig's feet.
it's not pickled, it is in aspic. i don't like it neither.
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Old December 7th, 2014, 09:09 PM   #29257
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I'm thinking of where to write my 20,000th post.









Oops.
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Old December 7th, 2014, 09:33 PM   #29258
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Congratulations Verso !
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Old December 7th, 2014, 10:32 PM   #29259
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Quote:
Originally Posted by piotr71 View Post
Never heard of symanogi

By the way, who knows this one:
Put there sour cream and eggs and you will get
Old French Scalloped Potatoes

Quote:
Originally Posted by nbcee View Post
As a lover of the CE cuisine I agree that in most cases it's hard to track the place of origin. Take filled cabbage rolls for example However the name of Lángos comes from Hungarian since the word láng means flame and -os is a noun modifier. BTW it's not the hardest food in the world to create. E.g. the Central Asians, the Native Americans etc. also have their own versions of it.
I know langos has origin in Hungary. But due to Austria-Hungary, especially Hungarian Kingdom it spread all around it area, so it is well known even in Slovakia, Serbia, Romania and Croatia.
You can't tell you have been in Hungary if you had not tasted langos yet. :-)
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Old December 7th, 2014, 10:39 PM   #29260
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it's not pickled, it is in aspic. i don't like it neither.
Aspik, the way how to do a food inedible
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