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wiffleball

Who here loves Pierogies?

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As an Irishman, there may be no more perfect food.

 

And yes, I know they're not Irish - but they should be.

 

The Italians make ravioli and stuff a little cheez or meat or fish or spinach in the middle.

 

The Eastern Europeans? Can't afford that - so they stuff mashed taters & a little onion.

Yeah, there are variations - cheese, sauerkraut - but work with me here.

 

How brilliant is that? What a giant EFFF YOOOO to Dr. Atkins.

 

"Lessee, we've got pasta pockets - what should be stick in there? Starch!! Brilliant!"

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and sliced Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow.

 

(Damn, that sounds good)

 

Not to mention these little pillows of heaven can be boiled, fried, deep fried, dried, frozen...

 

You can top them with applesauce, brown butter, oil, sour cream, gravy -

 

Drop them in stews and soups, serve them as fried finger food, side dishes, main courses..

 

Pretty much every culture has it's own 'stuffed pocket' of something.

 

But Goshdarn, Pretty sure these are the first and only that found yet another use for the worlds most perfect food - Mashed Taters. :wub:

 

Sweet, Starchy Dreams.

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The Polish and the Italian communities had been next to each other in downtown Detroit before the riots and the Coleman Young apocalypse struck, and so they both fled the city at the same time in the same direction for the east side suburbs together, buying houses there simultaneously, and so we all got mixed in together. Consequently, I got a lot of exposure to pierogies and also picked up an aptitude for pronouncing names without vowels.

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Dammit wiff. Now I want a pierrogi sandwich. Fat chance I find that in china.

'Splain !!!

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'Splain !!!

One of wiffs better ideas.

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and slicked Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow

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One of wiffs better ideas.

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and slicked Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow

Guess I skipped over that part

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There is actually a polish market near that I don't frequent enough. Staffed by 2 very sturdy 8/10s. Will go there this week.

Pic please

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Boiled then pan fried with carmelizes onions and sour cream. :wave:

Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

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Now I'm hungry for them as well! Need to ask my wife to swing by the Russian market later and pick some up.

 

Thanks for reminding me how good they are, Wiff! :thumbsup:

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Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

Same here. Never added melted cheddar, though, but sounds great.

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Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

I use oil. Never melted cheese on them. Always cook with kielbasa and peas.

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area i grew up in is predominately asian with some russian. great little delis. mmmmm pierogies.

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I love pierogies!!

 

I buy a big a bag of frozen potato cheese ones and coat them in olive oil, then dip them in a dry "bath" of seasoned bread crumbs with garlic powder and parmaesan cheese then bake them in the over til brown.

 

And while that's baking, I dice up a whole cucumber and add it and some dried onions to a whole container of sour cream. :wub:

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Pierogies and sautéed onions in butter. Salt and pepper are the only condiments used.

 

This.

 

 

I have tried some more gourmet ones, and even tried making them myself, however I like Mrs T's potato and cheddar pierogies the best.

 

Had them last week in fact.

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Are there any frozen ones you can pick up at the store that are decent?

Mrs. Ts are fine. I like the potato and onion. Boil until the pasta is al dente, strain in a colander, then fry in oil (or I guess butter) until each side is crispy and well browned. Served well with sour cream and carnelized onions. Shallots are a nice touch too.

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Never had one. Need to try them when I find a place that sells them

Spoken like a true Gomer. Wow.

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