Talk:Eisbein

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Untitled

Originally translated from German Wikipedia. Tfine80 05:28, 24 July 2005 (UTC) I am certainly no authority on the German language, but I do know that "Bein" can also be an old word for "bone" as in the name "Fischbein". That has nothing to do with fish legs but with fish bones. This idea is also supported by another bit of information I found in the Internet which reports that "Eisbein" gets its name from the bone which was once used to make the blades of ice skates.84.133.159.148 22:09, 6 January 2007 (UTC)Steve Lindenmayer[reply]

pls redirect from pork knuckle to here

pls redirect from pork knuckle to here, this is quite more common --58.185.21.234 09:18, 9 April 2007 (UTC)[reply]

Done created redirect from pork knuckle to Schweinshaxe. --Komischn (talk) 01:02, 14 July 2008 (UTC)[reply]

Eisbein /= Schwienhaxe

Bein and Haxe may both be terms for leg (or part of a leg), but these two terms of food are certainly not interchangeable. Anyone that was served Eisbein (disgusting overcooked thing!) when order Schweinhaxe would be understandably upset! I plan to rmv non-Eisbein info from here (hopefully finding a better article to put it in).

"disgusting" is in the eye of the beholder, and "overcooking" is just a necessity with this cut of meat. Eisbein, and in particular the (boiled) Northern German eponymous dish, is for many serious meat lovers/ purists the best part of the pig. So please leave your personal opinions for yourself or be a bit more differentiated about them.... —Preceding unsigned comment added by 92.226.58.184 (talk) 09:36, 29 September 2010 (UTC)[reply]

Ah, i remade the separate Schweinshaxe article. The German wikipedia appears to combine them, but this is deceptive: The German article is about the joint of meat, so is actually the equivalent to our Ham hock article. This article is on the dish, which is named after the joint - if it were about the joint, it wouldn't need a separate article from Ham hock. YobMod 15:17, 23 April 2009 (UTC)[reply]

Soft Skin

The article says about the skin: "It is meant to be peeled off and not eaten." This is absolutely not the case. Of course there are people who don't like the skin and peel it off. But many German Eisbein lovers think the skin is the best part of the dish. It's a matter of personal taste. There is no "Eisbein etiquette" that expects you to peel it. 79.251.4.43 (talk) 11:09, 31 March 2011 (UTC)[reply]

So fix it. -- tooki (talk) 17:07, 5 May 2011 (UTC)[reply]

Done. I have seen people on the same table eat the fat and others leaving it alone. Also, I have seen slightly crispy skins, probably achieved by a quick grilling. Again, some people like it, others don't. --Peterk2 (talk) 23:41, 7 January 2012 (UTC)[reply]

Golonka

Do Poles have to troll each and every single german article? — Preceding unsigned comment added by 84.58.193.243 (talk) 11:58, 18 September 2011 (UTC)[reply]

"It is also a genuinely traditional Polish dish as golonka^[1]. "

This was removed by (presumably) the above IP. Ok it's a bad sentence, but it it's relevant and checks out, it should be in the article. Rich Farmbrough, 12:14, 18 September 2011 (UTC).[reply]
Maybe in a small sentence but this is just another one of those polish edits on german related topics where something is claimed and "proven" by a link in polish. Sometimes I think there's a bunch of polish editors working 24/7 to "improve" their country's image. Look for the "green vault in dresden" article for another example — Preceding unsigned comment added by 84.58.193.243 (talk) 19:05, 18 September 2011 (UTC)[reply]

^ "Golonka - tradycyjna polska potrawa podawana z chrzanem lub musztardą i grochem puree. Golonkę wieprzową ze skórą gotuje się w wodzie do miękkości, dodając w trakcie gotowania oczyszczone i opłukane warzywa oraz przyprawy: pieprz, ziele angielskie, liść laurowy. Podawana jest w całości na półmisku. Do tej dość tłustej potrawy najczęściej serwuje się piwo" [in:] Roman Marcinek, Tadeusz Chrzanowski. Encyklopedia Polski. 1996 p. 188

[1] "Golonka - tradycyjna polska potrawa podawana z chrzanem lub musztardą i grochem puree. Golonkę wieprzową ze skórą gotuje się w wodzie do miękkości, dodając w trakcie gotowania oczyszczone i opłukane warzywa oraz przyprawy: pieprz, ziele angielskie, liść laurowy. Podawana jest w całości na półmisku. Do tej dość tłustej potrawy najczęściej serwuje się piwo" [in:] Roman Marcinek, Tadeusz Chrzanowski. Encyklopedia Polski. 1996 p. 188

[1]