On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray?

> In message Mr Libido Incognito wrote:
>
>> D.Currie wrote:
>> > When you make the batches of pierogi, what do you do to freeze them?
>> > Do you boil them first, or freeze them uncooked? And how do you
>> > package them for freezing?
>> >
>> > Thanks!
>> >
>> Up here there are comercial perogies availible in grocery stores or
>> also made and sold by church groups to raise money....They are frozen
>> prior to being sold. Sold in pkges of 1 dozen. 12 frozen perogies
>> frozen into 1 big lump in their plastic bag. So either the boiled with
>> butter or prefrozen on waxed paper has it's merits.
>>
>> I eat mine just boiled with butter, sauted onions, bacon bits and sour
>> cream. When my kids were living at home I'd have to boil a mess of them
>> 3 dozen or so. Then pan fry some (my Daughter) and deep fry some (my
>> Son). They all settled for the condiments I previously mentioned (
>> except no butter)
>
> I suppose that it sounds strange but I'd never even heard of P*******s
> until I came across them in this group. See I can't even write the word,
> for I see here different spellings and don't know which to use. I'm
> still not much the wiser except that I came across them once up in just
> one of my hundreds of cookery books.
>
> It's not unusual that location and tradition moulds our tastes. However,
> unless we visit a foreign country and try its foods; or are lucky enough
> to find an ethnic restaurant which serves a selection of its country of
> origins foods, we never have the chance to try them. I have never seen,
> let alone entered a Russian, Polish, Swedish, Danish, etc, etc east
> european restaurant so have no idea what they serve.
>
> The odd thing is that I have entered and eaten in Italian, French, Dutch
> (but recently). Many visits to Indian, Pakistani, Chinese and Thai but
> so few from my own European continent!! I can't bear the thought of
> eating raw fish from a Japanese one, so I've missed out on one Asian
> influence ;-)
>
> Don
>

Growing up in Cleveland, OH where there were many immigrant families from
eastern Europe, it was easy to find restaurants that were either in whole
or in part ethnic in their cuisine. Typical were Polish, Slovak,
Slovenian, Croatian, Hungarian, German, etc. There are many crossover
dishes that have either slightly or completely different names, but are
very similar.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.