Talk:Romanian cuisine

message: Romanians have a cuisine which has alot of similarities with italian cuisine because of the common origin. "Sarmale", like sour cabbage too, has the origin in China. 
Balkan cuisin is NOT turkish cuisine. Turkish cuisine is actually Greek cuisine. Polenta isn't a tipical Romanian dish, Maize comes from South America and all hyspanic people and also the Italians eat polenta. Amazing how many confusions contents this article!  — Preceding unsigned comment added by 80.143.93.37 (talk) 21:29, 17 December 2013 (UTC)
thread_title:  Who wrote this article has no clue about history

message: An exhaustive study of Romanian cuisine is very hard to make, because under the same food name are sometimes included products which can hardly belong to the same category.
That sentence needs to be reworked. It's unclear what is meant, exactly, homonyms with widely different senses?
--216.84.45.198 20:11, 2 November 2006 (UTC)
thread_title:  No section 

message: What's a roumanian steak? We have a picture of one, but no description. - TheMightyQuill 03:35, 13 March 2007 (UTC)
replies: text: Never heard of a special Romanian steak. And BTW, the picture looks awful. Drunken people sleeping with their heads on the table are missing from the picture to make it perfect :) Mentatus 07:15, 28 March 2007 (UTC)
thread_title:  roumanian steak? 

message: Traducerea mi se pare incorecta:
Peştele cel mai bun, tot porcul rămâne - The best fish will always be the pork
daca traduci engleza in romana nu este la fel: "cel mai bun peste va fi porcul." 121.45.49.229 09:56, 19 June 2007 (UTC)
thread_title: Saying

message: What it is called here "Balkan" cuisine is in fact Turkish cusine. "Balkan" cuisine is nothing more than the influence of Turkish cuisine, there is no such a thing as "Balkan" cuisine influence if the Turkish influence is disregarded. Serbia is not in Balkans? And Serbian influence is cited separately.
*Obviously your personal Point Of View. See the article Balkan cuisine and Category:Balkan cuisine: their existence on Wikipedia cannot be ignored. --Zlerman (talk) 07:18, 12 June 2009 (UTC)
thread_title: Balkan cusine

message: Would "Omletă ţărănească" (peasant omelette) be considered a typical or traditional dish in Romanian cuisine?
I've been eating one each morning in Romania for the past week but I've only noticed it on two menus in one tiny village so far because I haven't been moving around. There are lots of his for it if you do a Google search. — Hippietrail (talk) 08:51, 13 July 2011 (UTC)
thread_title:  Omletă ţărănească 

message: Oi, I have a couple of questions regarding certain meanings of certain words in this line: slănină (şuncă) - pork fat often smoked (a.k.a. bacon). So -- şuncă is not a synonym, but rather a word used in the outer Carpathian arc with the same meaning, however şuncă also means ham everywhere in Romania. So... not exactly 1:1 synonym and I feel it introduces certain ambiguity. Second, the slănină is more often than not just the pork fat from the pig's back with very little meat on it, unlike bacon which most of the time has more meat than fat, and it from the belly. In fact, there is no English word that completely describes this. Maybe „smoked fatback” would do.
On a different note, where I come from we call actual bacon (as in the one Westerners eat) Keiser / Kaizăr. All these meanings should be taken into account, especially since words for different foods vary, sometimes dramatically, across Romania. Peace out y'all 94.108.151.114 (talk) 09:36, 6 November 2011 (UTC)
thread_title:  Slănină 

message: "The traditional "Brânză de Brăila" (a type of telemea which has become quite scarce) is spiced with Nigella damascena seeds" - whoever wrote this: are you sure you didn't mean Nigella sativa? Nigella damascena isn't used for flavoring, whereas Nigella sativa seeds are sometimes  used instead of authentic black cumin.  — Preceding unsigned comment added by 79.113.76.209 (talk) 18:46, 24 December 2014 (UTC)
thread_title:  Brânză de Brăila 

message: How can such a thing exist?  Rumania/Romania didn't actually come into being until 1862 or so after the unification of Wallachia and Moldova.  And why is there no mention of the Austrian and Magyar influence?  Transylvania and the Partium were part of the Kingdom of Hungary and the Austrian Empire far longer than they were ever part of "Romania".  RB  — Preceding unsigned comment added by 70.30.222.153 (talk) 19:29, 7 April 2018 (UTC)
replies: text: This is not an intelligent argument worth of wikipedia. The modern country of Italy started with the unification of various territories in the beginning of the 19th century, and the country known as Italy was established first as Kingdom of Italy only in 1861. I bet you would not say that the Italian cuisine never existed before the country, would you? Then why would you say it with regard to Romania? simple nonsense. 2601:447:D17E:6840:2988:8BBA:4880:5EB7 (talk) 15:41, 22 October 2023 (UTC)
thread_title:  Rumanian cuisine??? 

message: In the List of Desserts section of the article, "Tort - cake" links to an article about law. If there is a type of cake called "Tort", the link should be corrected to send users to that page. Otherwise, it should be removed. ~the.one.and.the.only~ (talk) 03:54, 8 June 2018 (UTC)
thread_title:  Link error 

message: I don't want to edit the article myself since I'm not familiar with the protocol to follow, don't want to break any rules and had the experience in the past that wikipedia maintainers are easily aggravated by not following protocol, but here's a list of additions and corrections I consider relevant:
* Cârnați is a generic name, used for any kind of sausages
* Chiftele are not covered with breadcrumbs. They're just slightly flattened meatballs, deep-fried 
* Pârjoale are just a smaller, spicier version of Chiftele, usually served as appetizers, instead of the meaty part of the main dish, like Chiftele
* Piftie is prepared only from specific parts of the pig: lower part of the legs, ears, and slices of skin, and some carrots and parsley roots, maybe a cellery root and some parsnip are also added to the broth
* Slănină is always salted, and most often also smoked, never just kept raw
* Tobă is stuffed with various pieces of meat, not just liver and skin - traditionally the pig's head is boiled until the meat easily comes off, and that meat is what gets stuffed into the pork stomach
* Tochitură is definitely not a stew. It is less saucy. Roughly chopped meat, spiced, then fried, maybe with some onion slices or other vegetables or herbs, depending on region and particular recipe
* Varză călită is a popular side dish, served alongside many different kinds of baked, roasted or fried meat, not just pork ribs, duck or sausages
* Saramură de crap described as carp in brine is misleading. The fish is roasted on heated salt until it is almost done, with its skin and scales on, then laid in a pan, lots of chopped herbs and some chopped hot peppers are also added, then water is added until the fish is almost completely under water. The pan is placed in the oven until the fish is completely done. The "brine" is the soup-like liquid formed by the remaining water, the salt that was stuck to the fish'es scales and the herbs.
* Ardei copți is typically prepared using long bell peppers, like Cubanelle peppers
* Murături asortate is usually done with whatever vegetables and unripe fruits you have at hand, not just what's listed in the current text. An important miss, for example, is fresh beans. Lots of spices (black pepper seeds, mustard seeds) and herbs (cellery leaves, dried dill stems, dry thyme), plus horseradish as a natural preservative are also added - this is a must, or otherwise they won't keep well.
* Salată boeuf should be spelled Salată de boeuf, since that's how it's universally used, and it uses boiled chopped meat, not minced meat, which makes for a great difference in texture. Also, all other ingredients are chopped too. An important miss/an essential ingredient is cucumbers pickled in vinegar. No mustard is added specifically. Mustard may be used when preparing the mayonnaise, though.
* Salată de vinete is very much alike a properly done baba ganoush (most baba ganoush recipes on the web are odd, at best, though).
* Brânză de burduf is not stuffed into a sheep stomach. It's stuffed into a pig's bladder.
* Brânză în coșuleț should be spelled Brânză de coșuleț, since this is the form usually used - the cheese is the same as for Brânză de burduf, it's the wrapping that's different, giving it a significantly different flavor
* Salam din biscuiți should be spelled Salam de biscuiți, since this is the form universally used
* Horincă, although most often prepared from plums, is any triple distilled spirit. It doesn't even have to be fruit spirit, even if the one distilled from plums is considered to be the best.  — Preceding unsigned comment added by 82.208.180.4 (talk) 17:08, 4 July 2018 (UTC)
thread_title:  Proposals for additions and corrections