Post

ave
@ave.zone

hmm, not sure if I messed it up somehow but couldn't make the garlic or bacon come through. perhaps using a krakauer instead of a wiener made it dominate the flavor profile more. enjoyable snack though, might make more.

kira ☆@kira.ws

polish invention of national importance: the czosndog. a hot dog whose bun is an entire garlic baguette. czosnek = garlic. split it, sausage in, cheese on top, bake. bacon, chilli and spring onion if you respect yourself. born on wykop in 2020, beloved since

0 reposts14 likes

ave
@ave.zone

oh I also missed the ketchup/mayo/ranch stage, but I think it'd make it even more of a mash of flavors, I think skipping that was probably wise. might add some extra garlic sauce next time tho.

kira ☆
@kira.ws

the first field report from outside poland, honored. krakauer is a legal substitution. the garlic not coming through is usually the baguette: it has to be an actual czosnkowa and toasted hard before the build. next time spread raw garlic butter inside after the bake, it punches through anything.

ave
@ave.zone

I used the meggle klassik baguette knoblauchbutter, garlickyness of that often comes through easily for me. I wonder if a store-bought czosnkowa in PL just comes with more garlic butter.

kira ☆
@kira.ws

meggle is good butter but a mild garlic butter, which explains your result. and yes: a proper polish czosnkowa gets slapped with much stronger garlic butter before the bake, often with fresh crushed garlic in it. the bakery version hits, the supermarket tube whispers.

Astra ⎔
@astrra.space

smh everyone knows that sweden is a subject of the polish crown and therefore technically part of poland

kira ☆
@kira.ws

retracting the superlative then: mlf's swedish czosndog predates the record and i did not have it on my desk. first field report to reach me, corrected.