FoodBanter.com - View Single Post - Ping: Parb -- Pierogi question

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > The Polish is, I believe, pierog. And the Slovak is, (I'm guessing)
> > piroh. Be sure to roll the r.
>
> Right-o!
>
> > Where the heck is Bubba Vic?
>
> Right here.
>
> > He knows everything!
>
> That goes without saying, ain't it?
>
> The thing to remember about pierogi, pirohy, pelmeni, vareniki,
> koldunai, etc. is that all of 'em are supposed to be half-moon shaped

Bite me, baby boy!

> To answer the OP's question, all of the above are to be frozen raw -
> interestingly enough, the taste even improves as a result. Preparing -
> no matter how - frozen cooked pierogi or some such is too gruesome an
> idea to contemplate.

Sez you. I'll freeze some raw next time out and see how they cook up,
but you're full of pickled beet juice to suggest that preparing (read
heating) frozen cooked pirohy is a chore. Bull tweety!

> here is yet another repost. Note that pierogi are the same thing as the
> Russian and Ukranian pelmeni and vareniki. Ignore Barb's heretical
> attempts to defile the noble recipe by using such an evil contraption as
> a food processor. Ignore also her apostate triangular ushki corruption
> of the glorious half-moon shape of the true
> pierogi/pirohy/pelmeni/vareniki/koldunai.

Sez you, Bubba! Sez you!

> For the dough:
>
> 1 1/2 lb flour
> 2 1/2 cups water (some or all of the water can be replaced with milk if
> desired)
> 3 eggs
> salt

Have you ever actually made them, Bubba Vic? A nice young Slovak girl
taught me to add a small bit of boiled potato to the dough mixture.
I've done it ever since. And there's nothing, got it, nothing wrong
with using a food processor for mixing the dough. It's called progress.
Pfftthhgggbbtt!
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!