Don Gray wrote:
> In message Mr Libido Incognito wrote:
>
>> Wayne Boatwright wrote:
>>> 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:
>>> 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.
>>>
>> What Wayne said plus each younger generation takes liberties with the food
>> or messes with the ingredients. Example perogies started out being cooked
>> as just boiled. And these days French Fried is the usual way you'll find
>> them in restaraunts.
>
> I appreciate that and I also make amendments according to mood, taste or
> present company. I'm just trying to work out what to do with the pierogies.
> Are they eaten on their own as a snack. Or are they considered as part of a
> greater meal and if so what are the accompaniments. I sure can think of a
> bucketful of ideas but I'd rather play with some ideas which are tried and
> tested.
>
> Thanks
>
> Don
Well these days they are both a stand alone meal or part of a large
Feast/holiday spread...Teenager's will eat them for lunch or as a
sidedish with supper...So consider them a type of sidedish.
Traditionally they were plain boiled but not mostly deep fried. Fillings
range from cheese and potato to fruit even some have meat inside. Sour
cream is required eating with all of them...the butter, crumbled bacon
and sauted onions are also options for some types.