Talk:Halušky/Archive 1

Initial comment
This article could use some improvements. The picture from the Slovak Halušky article (or one similar to it) should be added. Halušky is not pasta. It is more like gnocchi. It would also be good to outline the basic steps for making halušky (batter from grated raw potatos and flour is pushed through the holes of a specially-made pan and into boiling water where it cooks into irregular-shaped dumplings). — Chris Capoccia T&#8260;C 15:45, August 23, 2005 (UTC)

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)

Merge with Spätzle
Spätzle is almost exactly the same noodle, except that as far as I know where the noodle is called Spätzle it rarely has potato added to it. I suggest merge this article into Spätzle. Are rustic Gnocci ever made lumpy, or are they always formed? If they are sometimes made lumpy, then another merge may be in order. Gnocci is not always potato either. --Una Smith (talk) 02:26, 19 August 2008 (UTC)

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Merge varieties of Halusky
The articles on the following variations of halušky could be merged into this article: Bryndzové halušky and Strapačky - AKeen (talk) 01:53, 11 September 2008 (UTC)
 * the main problem with those two articles is that they don't have any sources. do you want to add unsourced material to this article? — Chris Capoccia  T&#8260;C 05:00, 11 September 2008 (UTC)
 * although, another way to look at this is whether it's better to have 1 unsourced article or 3 unsourced articles. — Chris Capoccia  T&#8260;C 08:14, 11 September 2008 (UTC)

It will be a problem with the interwiki links to merge the articles since the other Wikipedias also have separate articles.

Warrington (talk) 21:26, 27 January 2009 (UTC)

halusky
In the US, most halusky recipes call for an egg noodle, rather than a potato dumpling. The only place I had ever encountered potato halusky was in a small restaurant outside Smrdaky, Slovakia by a lake created by a dam. I was there visiting my mother's family in 1985 and we went to this restaurant. I ordered the Brindzove Haluski and my mother explained that it was my father's favorite dish, it was a national dish of Slovakia and that it was made of potato dumplings with Brindza cheese and a slab of salt pork served atop it. While it may have been artery clogging, it was delicious. We went there twice while in the area and I had it both times. I look foroward to going back and having it again! —Preceding unsigned comment added by Chocholacek (talk • contribs) 00:25, 26 January 2009 (UTC)

Is this Slovak? We have very similar dish in Abkhaz Cuisine, Haludja. This doesnt sound like a coinsidence, i would love to try Slovak version of it :) —Preceding unsigned comment added by 85.100.24.71 (talk) 18:55, 18 July 2009 (UTC)