sour cream? yes
yogurt? ok
lemon juice & pepper? yes
marinara? not so much

These are the frozen ones from costco. Anyone try these? They're pretty
good. What do you eat them with?

On Mon, 12 Sep 2016, tert in seattle wrote:

> sour cream? yes
> yogurt? ok
> lemon juice & pepper? yes
> marinara? not so much
>
> These are the frozen ones from costco. Anyone try these? They're pretty
> good. What do you eat them with?
>
>

did you smother them in butter?
or bacon bits and bacon fat?

barbie gee wrote:
>
>
> On Mon, 12 Sep 2016, tert in seattle wrote:
>
>> sour cream? yes
>> yogurt? ok
>> lemon juice & pepper? yes
>> marinara? not so much
>>
>> These are the frozen ones from costco. Anyone try these? They're pretty
>> good. What do you eat them with?
>>
>>
>
> did you smother them in butter?
> or bacon bits and bacon fat?

I did not, but I just had some with a bit of fried up speck (and yogurt).
That was pretty good.

Pesto with lots of garlic in olive oil.

Denise in NH

On Mon, 12 Sep 2016 15:50:58 -0700 (PDT),
wrote:

>Pesto with lots of garlic in olive oil.

I'm in a pesto mood right now. Alas, no fresh basil here.

On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
>
> sour cream? yes
> yogurt? ok
> lemon juice & pepper? yes
> marinara? not so much
>
> These are the frozen ones from costco. Anyone try these? They're pretty
> good. What do you eat them with?
>
>
I don't get the appeal of these things.

Sqwertz wrote:
> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle wrote:
>
>> sour cream? yes
>> yogurt? ok
>> lemon juice & pepper? yes
>> marinara? not so much
>>
>> These are the frozen ones from costco. Anyone try these? They're pretty
>> good. What do you eat them with?
>
> I don't see a potato and leek pierogi at Costco anywhere. What brand?
>
> They need cheese.
>
> -sw

I thought kale but my fingers typed leek out of habit

Sqwertz wrote:
> On Mon, 12 Sep 2016 14:52:40 -0500, Sqwertz wrote:
>
>> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle wrote:
>>
>>> sour cream? yes
>>> yogurt? ok
>>> lemon juice & pepper? yes
>>> marinara? not so much
>>>
>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>> good. What do you eat them with?
>>
>> I don't see a potato and leek pierogi at Costco anywhere. What brand?
>>
>> They need cheese....
>
> ...and butter and sauteed onions.
>
> -sw

onions ! of course

wrote:
> On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
>>
>> sour cream? yes
>> yogurt? ok
>> lemon juice & pepper? yes
>> marinara? not so much
>>
>> These are the frozen ones from costco. Anyone try these? They're pretty
>> good. What do you eat them with?
>>
>>
> I don't get the appeal of these things.

more for me!

On Mon, 12 Sep 2016, tert in seattle wrote:

> barbie gee wrote:
>>
>>
>> On Mon, 12 Sep 2016, tert in seattle wrote:
>>
>>> sour cream? yes
>>> yogurt? ok
>>> lemon juice & pepper? yes
>>> marinara? not so much
>>>
>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>> good. What do you eat them with?
>>>
>>>
>>
>> did you smother them in butter?
>> or bacon bits and bacon fat?
>
> I did not, but I just had some with a bit of fried up speck (and yogurt).
> That was pretty good.

I have to admit that some potato pierogi are better than I expect them to
be. I have a cognitive dissonance when it comes to potatos wrapped in
noodles, but add some onion or cheese, and suddenly it doesn't seem quite
so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
some of them are pretty tasty.

On Mon, 12 Sep 2016, Sqwertz wrote:

> On Tue, 13 Sep 2016 01:53:32 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle wrote:
>>>
>>>> sour cream? yes
>>>> yogurt? ok
>>>> lemon juice & pepper? yes
>>>> marinara? not so much
>>>>
>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>> good. What do you eat them with?
>>>
>>> I don't see a potato and leek pierogi at Costco anywhere. What brand?
>>>
>>> They need cheese.
>>
>> I thought kale but my fingers typed leek out of habit
>
> Yeah - the letters are almost all the same, just in a different order.
> An honest mistake <rolling eyes>.
>
> Kale in pierogis? Barb would be having a fit if she saw this.
>
> -sw

I don't know if I'm the Barb you're referring to, but, hell yeah, I'm
having a spazz, if not a fit. KALE?|?? unheard of as a pierogi filling!
Even spinach is pushing it, but Poles do not have KALE as a pierogi
ingredient!!

On Mon, 12 Sep 2016, Sqwertz wrote:

> On Mon, 12 Sep 2016 16:11:18 -0700 (PDT),
> wrote:
>
>> On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
>>>
>>> sour cream? yes
>>> yogurt? ok
>>> lemon juice & pepper? yes
>>> marinara? not so much
>>>
>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>> good. What do you eat them with?
>>>
>>>
>> I don't get the appeal of these things.
>
> I'm with you. They should be filed with minimal potato and generous
> with the cheese and other savory bits (onions, bacon, peppers,
> anything but more potato) . All the store-bought ones I've had are
> extremely boring - starch wrapped in starch <yawn>.
>

well, there's a reason the Potato Pierogi are called "Ruskie" in Polish,
meaning Russian-style pierogi. It always seemed to me to be "poor
people" food.

I've known pierogi filled with meat, kraut, cabbage, mushrooms, mushrooms
and cabbage, and in the summer, filled with fruit. But potato pierogi?
Never! Grandma never made them that way, we never ate them. Maybe
because she left Poland during the time the Russians were occupying her
neck of the woods?

On Monday, September 12, 2016 at 7:11:22 PM UTC-4, wrote:
> On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
> >
> > sour cream? yes
> > yogurt? ok
> > lemon juice & pepper? yes
> > marinara? not so much
> >
> > These are the frozen ones from costco. Anyone try these? They're pretty
> > good. What do you eat them with?
> >
> >
> I don't get the appeal of these things.

I'm not a potato pierogi fan, but I do like cabbage, mushroom,
cabbage-and-mushroom, sauerkraut, cheese (savory or sweet), or prune.
Sautéed in butter after boiling, with perhaps some buttered bread crumbs
(or bacon bits, but not with sweet filling) for crunch.

Cindy Hamilton

On 2016-09-13 1:41 AM, barbie gee wrote:
>
>
> On Mon, 12 Sep 2016, tert in seattle wrote:
>
>> barbie gee wrote:
>>>
>>>
>>> On Mon, 12 Sep 2016, tert in seattle wrote:
>>>
>>>> sour cream? yes
>>>> yogurt? ok
>>>> lemon juice & pepper? yes
>>>> marinara? not so much
>>>>
>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>> good. What do you eat them with?
>>>>
>>>>
>>>
>>> did you smother them in butter?
>>> or bacon bits and bacon fat?
>>
>> I did not, but I just had some with a bit of fried up speck (and yogurt).
>> That was pretty good.
>
> I have to admit that some potato pierogi are better than I expect them
> to be. I have a cognitive dissonance when it comes to potatos wrapped
> in noodles, but add some onion or cheese, and suddenly it doesn't seem
> quite so bizarre. It's still a wad of carbs wrapped in a carb envelope,
> but... some of them are pretty tasty.

My friend's mother used to make them with bacon and onion. They were
delicious. A friend down the road frequently throws large parties and
makes pierigi by the hundreds. They are just plain pierogi but they are
great.

On Tue, 13 Sep 2016 00:43:41 -0500, barbie gee >
wrote:

>
>
>On Mon, 12 Sep 2016, Sqwertz wrote:
>
>> On Tue, 13 Sep 2016 01:53:32 +0000 (UTC), tert in seattle wrote:
>>
>>> Sqwertz wrote:
>>>> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle wrote:
>>>>
>>>>> sour cream? yes
>>>>> yogurt? ok
>>>>> lemon juice & pepper? yes
>>>>> marinara? not so much
>>>>>
>>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>>> good. What do you eat them with?
>>>>
>>>> I don't see a potato and leek pierogi at Costco anywhere. What brand?
>>>>
>>>> They need cheese.
>>>
>>> I thought kale but my fingers typed leek out of habit
>>
>> Yeah - the letters are almost all the same, just in a different order.
>> An honest mistake <rolling eyes>.
>>
>> Kale in pierogis? Barb would be having a fit if she saw this.
>>
>> -sw
>
>I don't know if I'm the Barb you're referring to, but, hell yeah, I'm
>having a spazz, if not a fit. KALE?|?? unheard of as a pierogi filling!
>Even spinach is pushing it, but Poles do not have KALE as a pierogi
>ingredient!!

There's no rule dictating with what to fill pasta. There are many
fillings, new ones added all the time... Mrs. Ts has at least a dozen
fillings:
http://www.mrstspierogies.com/Products

BJs sells kale and ricotta cheese filled raviolis that are delicious,
I usually dress them simply, with lots of slivered garlic sauted in
olive oil. They're sold frozen in a four pound bag. I cook them all
at once in a 12 qt pot only 2/3 filled with water, they'll foam up and
overflow a smaller pot, ask how I know. Four pounds sounds like a lot
but really isn't as the left overs can be served several ways,
excellent sauted til golden brown, and works well as a cold pasta
salad w/diced ham. The simple garlic and olive oil dressing easily
permits adding tomato sauce or a cream sauce, can become a baked mac
n' sheese or probably even a great Polish lasagna with kielbasa n'
kraut, in fact I will try that next time.

On Tuesday, September 13, 2016 at 5:43:23 AM UTC-5, Cindy Hamilton wrote:
>
> On Monday, September 12, 2016 at 7:11:22 PM UTC-4, wrote:
>
> > On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
> > >
> > > sour cream? yes
> > > yogurt? ok
> > > lemon juice & pepper? yes
> > > marinara? not so much
> > >
> > > These are the frozen ones from costco. Anyone try these? They're pretty
> > > good. What do you eat them with?
> > >
> > >
> > I don't get the appeal of these things.
>
> I'm not a potato pierogi fan, but I do like cabbage, mushroom,
> cabbage-and-mushroom, sauerkraut, cheese (savory or sweet), or prune.
> Sautéed in butter after boiling, with perhaps some buttered bread crumbs
> (or bacon bits, but not with sweet filling) for crunch.
>
> Cindy Hamilton
>
>
Several years ago I was at a friends house in Pennsylvania. He asked
me to stop by this particular mom & pop restaurant and pick up 6 or
8 potato pierogis.

He had gone on and on and on about good these particular ones were and
his friends also got rather orgasmic talking about these from this
restaurant. That night I cooked them following his instructions to
the letter and he commented how perfectly I had cooked them and dug
right in.

Lots of yummy noises were forthcoming, eyes rolling back in his head,
and he clearly looked to be in culinary heaven. I thought these
things must be out of this world the way he was carrying on. I
eagerly cut into mine and shoved a forkful into my mouth. What an
absolute disappointment!!! Bland, bland, bland. Fried dough wrapped
around somebody's tasteless mashed potatoes.

This is clearly a dish that you had to have been raised on to appreciate.
Or you crave bland, tasteless food. (For the record, I don't like
dumplings either so people won't think I'm dissing Eastern European
food.)

Sqwertz wrote:
>
> Well, I was referring to Barb Schaller who makes her own pierogi and
> is very proud and defensive about them. But you'll do in her absence.

That Barb only shows up here about once a year after she wins more blue
ribbons. yawn.

"Gary" wrote in message ...

Sqwertz wrote:
>
> Well, I was referring to Barb Schaller who makes her own pierogi and
> is very proud and defensive about them. But you'll do in her absence.

That Barb only shows up here about once a year after she wins more blue
ribbons. yawn.

===================

Yes she does and it makes me sad. I used to enjoy her posts.

--
http://www.helpforheroes.org.uk

barbie gee wrote:
>
>
> On Mon, 12 Sep 2016, tert in seattle wrote:
>
>> barbie gee wrote:
>>>
>>>
>>> On Mon, 12 Sep 2016, tert in seattle wrote:
>>>
>>>> sour cream? yes
>>>> yogurt? ok
>>>> lemon juice & pepper? yes
>>>> marinara? not so much
>>>>
>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>> good. What do you eat them with?
>>>>
>>>>
>>>
>>> did you smother them in butter?
>>> or bacon bits and bacon fat?
>>
>> I did not, but I just had some with a bit of fried up speck (and yogurt).
>> That was pretty good.
>
> I have to admit that some potato pierogi are better than I expect them to
> be. I have a cognitive dissonance when it comes to potatos wrapped in
> noodles, but add some onion or cheese, and suddenly it doesn't seem quite
> so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
> some of them are pretty tasty.

I had gnocchi once that was very good -- in Italy

the other few times I gave it a try at restaurants in the U.S. it left
me also wondering about the combination of starches, and why do it

On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle
> wrote:

> sour cream? yes
> yogurt? ok
> lemon juice & pepper? yes
> marinara? not so much
>
> These are the frozen ones from costco. Anyone try these? They're pretty
> good. What do you eat them with?

I've never eaten a perogie, but a friend who lives on the opposite
coast from me says she was up eating them on Friday... anyway, I
started Googling and the first one I opened looked like the mother
lode of recipes. Now I'm interested in making a (half) batch.
Mushrooms and onions sound like they would be a tasty first attempt.
http://www.huffingtonpost.com/2015/0...n_3180787.html

BTW: She said if I want to try frozen, to look for Mrs. T's. It's at
Safeway in the frozen section near the potato products.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 13 Sep 2016 19:51:35 +0000 (UTC), tert in seattle
> wrote:

> barbie gee wrote:
> >
> >
> > On Mon, 12 Sep 2016, tert in seattle wrote:
> >
> >> barbie gee wrote:
> >>>
> >>>
> >>> On Mon, 12 Sep 2016, tert in seattle wrote:
> >>>
> >>>> sour cream? yes
> >>>> yogurt? ok
> >>>> lemon juice & pepper? yes
> >>>> marinara? not so much
> >>>>
> >>>> These are the frozen ones from costco. Anyone try these? They're pretty
> >>>> good. What do you eat them with?
> >>>>
> >>>>
> >>>
> >>> did you smother them in butter?
> >>> or bacon bits and bacon fat?
> >>
> >> I did not, but I just had some with a bit of fried up speck (and yogurt).
> >> That was pretty good.
> >
> > I have to admit that some potato pierogi are better than I expect them to
> > be. I have a cognitive dissonance when it comes to potatos wrapped in
> > noodles, but add some onion or cheese, and suddenly it doesn't seem quite
> > so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
> > some of them are pretty tasty.
>
> I had gnocchi once that was very good -- in Italy
>
> the other few times I gave it a try at restaurants in the U.S. it left
> me also wondering about the combination of starches, and why do it

I am not a potato gnocchi fan, but I stumbled into a restaurant once
that served the ricotta type (local restaurant, here in the USA) and
they were little pillows of loveliness. SOLD.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 13 Sep 2016 13:32:52 -0400, Gary > wrote:

> Sqwertz wrote:
> >
> > Well, I was referring to Barb Schaller who makes her own pierogi and
> > is very proud and defensive about them. But you'll do in her absence.
>
> That Barb only shows up here about once a year after she wins more blue
> ribbons. yawn.

Maybe he forgot which rfc he was in.

--
I love cooking with wine.
Sometimes I even put it in the food.

Gary wrote:
>Sqwertz wrote:
>>
>> Well, I was referring to Barb Schaller who makes her own pierogi and
>> is very proud and defensive about them. But you'll do in her absence.
>
>That Barb only shows up here about once a year after she wins more blue
>ribbons. yawn.

Agreed... I doubt her pierogies are half as good as Mrs. Ts.
It's easy to win ribbons when the competition sucks.
Minniesoda is not known for great cooks so not much competition.
In fact today a neighbor gifted me two pint jars of her homemade
blueberry jam, excellent! Made from her own blueberries, I suppose in
appreciation for all the veggies I've given her. I have much more
than I can ever eat, today I picked my first cabbage, a nine pounder
and it's the smallest one... I have 22 more, all larger. Most will be
given away. However I have plans for a huge pot of cabbage soup,
fried cabbage with egg noodles, and lots of cole slaw. We also like
stemed cabbage wedges with butter. Fresh cabbage is much better than
stupidmarket cabbage

On Tue, 13 Sep 2016, wrote:

> On Tuesday, September 13, 2016 at 5:43:23 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Monday, September 12, 2016 at 7:11:22 PM UTC-4, wrote:
>>
>>> On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
>>>>
>>>> sour cream? yes
>>>> yogurt? ok
>>>> lemon juice & pepper? yes
>>>> marinara? not so much
>>>>
>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>> good. What do you eat them with?
>>>>
>>>>
>>> I don't get the appeal of these things.
>>
>> I'm not a potato pierogi fan, but I do like cabbage, mushroom,
>> cabbage-and-mushroom, sauerkraut, cheese (savory or sweet), or prune.
>> Sautéed in butter after boiling, with perhaps some buttered bread crumbs
>> (or bacon bits, but not with sweet filling) for crunch.
>>
>> Cindy Hamilton
>>
>>
> Several years ago I was at a friends house in Pennsylvania. He asked
> me to stop by this particular mom & pop restaurant and pick up 6 or
> 8 potato pierogis.
>
> He had gone on and on and on about good these particular ones were and
> his friends also got rather orgasmic talking about these from this
> restaurant. That night I cooked them following his instructions to
> the letter and he commented how perfectly I had cooked them and dug
> right in.
>
> Lots of yummy noises were forthcoming, eyes rolling back in his head,
> and he clearly looked to be in culinary heaven. I thought these
> things must be out of this world the way he was carrying on. I
> eagerly cut into mine and shoved a forkful into my mouth. What an
> absolute disappointment!!! Bland, bland, bland. Fried dough wrapped
> around somebody's tasteless mashed potatoes.
>
> This is clearly a dish that you had to have been raised on to appreciate.
> Or you crave bland, tasteless food. (For the record, I don't like
> dumplings either so people won't think I'm dissing Eastern European
> food.)
>

Yup.
Anything but potato-filling, please.

On Tue, 13 Sep 2016, barbie gee wrote:

>
>
> On Mon, 12 Sep 2016, Sqwertz wrote:
>
>> On Mon, 12 Sep 2016 16:11:18 -0700 (PDT),
>> wrote:
>>
>>> On Monday, September 12, 2016 at 2:20:05 PM UTC-5, tert in seattle wrote:
>>>>
>>>> sour cream? yes
>>>> yogurt? ok
>>>> lemon juice & pepper? yes
>>>> marinara? not so much
>>>>
>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>> good. What do you eat them with?
>>>>
>>>>
>>> I don't get the appeal of these things.
>>
>> I'm with you. They should be filed with minimal potato and generous
>> with the cheese and other savory bits (onions, bacon, peppers,
>> anything but more potato) . All the store-bought ones I've had are
>> extremely boring - starch wrapped in starch <yawn>.
>>
>
> well, there's a reason the Potato Pierogi are called "Ruskie" in Polish,
> meaning Russian-style pierogi. It always seemed to me to be "poor people"
> food.
>
> I've known pierogi filled with meat, kraut, cabbage, mushrooms, mushrooms and
> cabbage, and in the summer, filled with fruit. But potato pierogi? Never!
> Grandma never made them that way, we never ate them. Maybe because she left
> Poland during the time the Russians were occupying her neck of the woods?

After doing a bit of extra research, I discovered that "Ruskie Pierogi" do
NOT refer to Russia, but instead are "Rusyn" or Ruthenian. That's an
Eastern Slav or Slovakian ethnic group, that existed in parts of Poland,
Slovakia and Ukraine (Czechoslovakia).

On Tue, 13 Sep 2016, Brooklyn1 wrote:

> Gary wrote:
>> Sqwertz wrote:
>>>
>>> Well, I was referring to Barb Schaller who makes her own pierogi and
>>> is very proud and defensive about them. But you'll do in her absence.
>>
>> That Barb only shows up here about once a year after she wins more blue
>> ribbons. yawn.
>
> Agreed... I doubt her pierogies are half as good as Mrs. Ts.

Mrs. T's are pretty awful.

If you see any from Chicago in the freezer section, either Kasia's or
Alexandra's, you'll find them way superior to Mrs. T's, which are clumsy
and heavy (probably all machine made?) in comparison.

On Tue, 13 Sep 2016, tert in seattle wrote:

> barbie gee wrote:
>>
>>
>> On Mon, 12 Sep 2016, tert in seattle wrote:
>>
>>> barbie gee wrote:
>>>>
>>>>
>>>> On Mon, 12 Sep 2016, tert in seattle wrote:
>>>>
>>>>> sour cream? yes
>>>>> yogurt? ok
>>>>> lemon juice & pepper? yes
>>>>> marinara? not so much
>>>>>
>>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>>> good. What do you eat them with?
>>>>>
>>>>>
>>>>
>>>> did you smother them in butter?
>>>> or bacon bits and bacon fat?
>>>
>>> I did not, but I just had some with a bit of fried up speck (and yogurt).
>>> That was pretty good.
>>
>> I have to admit that some potato pierogi are better than I expect them to
>> be. I have a cognitive dissonance when it comes to potatos wrapped in
>> noodles, but add some onion or cheese, and suddenly it doesn't seem quite
>> so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
>> some of them are pretty tasty.
>
> I had gnocchi once that was very good -- in Italy
>
> the other few times I gave it a try at restaurants in the U.S. it left
> me also wondering about the combination of starches, and why do it

I use prepackaged gnocchi as a substitute for Polish "kopytka", which are
basically a potato/cheese/flour/egg dumpling. Grandma taught me how to
make "leniwe pierogi" ("lazy pierogi") using leftover mashed potatoes,
cottage cheese, egg and flour.

They're a dumpling, and as such, I like to see them served with some other
things, like a meat and a veg. As a main course, they're kind of heavy,
and need something to go with them.

On Tue, 13 Sep 2016, sf wrote:

> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle
> > wrote:
>
>> sour cream? yes
>> yogurt? ok
>> lemon juice & pepper? yes
>> marinara? not so much
>>
>> These are the frozen ones from costco. Anyone try these? They're pretty
>> good. What do you eat them with?
>
> I've never eaten a perogie, but a friend who lives on the opposite
> coast from me says she was up eating them on Friday... anyway, I
> started Googling and the first one I opened looked like the mother
> lode of recipes. Now I'm interested in making a (half) batch.
> Mushrooms and onions sound like they would be a tasty first attempt.
> http://www.huffingtonpost.com/2015/0...n_3180787.html
>
> BTW: She said if I want to try frozen, to look for Mrs. T's. It's at
> Safeway in the frozen section near the potato products.

no, Mrs. T's are a sad approximation.
the mushroom onion filing sounds good.

I will never forget a college classmate of mine, raised in an
Irish-Catholic household, who told me one day of these amazing things she
found in the freezer aisle at the store, called "pee-roh-ZHEE"! That's
always made me smile!

"Brooklyn1" wrote in message
...

Gary wrote:
>Sqwertz wrote:
>>
>> Well, I was referring to Barb Schaller who makes her own pierogi and
>> is very proud and defensive about them. But you'll do in her absence.
>
>That Barb only shows up here about once a year after she wins more blue
>ribbons. yawn.

Agreed... I doubt her pierogies are half as good as Mrs. Ts.
It's easy to win ribbons when the competition sucks.
Minniesoda is not known for great cooks so not much competition.
In fact today a neighbor gifted me two pint jars of her homemade
blueberry jam, excellent! Made from her own blueberries, I suppose in
appreciation for all the veggies I've given her. I have much more
than I can ever eat, today I picked my first cabbage, a nine pounder
and it's the smallest one... I have 22 more, all larger. Most will be
given away. However I have plans for a huge pot of cabbage soup,
fried cabbage with egg noodles, and lots of cole slaw. We also like
stemed cabbage wedges with butter. Fresh cabbage is much better than
stupidmarket cabbage

=========

The only pierogi I see are in the Polish section at the supermarkets. I
haven't tried them though. If I wanted them I would make them myself.



--
http://www.helpforheroes.org.uk

Sqwertz wrote:
>
> On Tue, 13 Sep 2016 22:11:49 -0400, Brooklyn1 wrote:
>
> > today I picked my first cabbage, a nine pounder
> > and it's the smallest one... I have 22 more, all larger.
>
> Ahh, yes. Every year Shelly grows alleged record-setting cabbages but
> never enters them into any contest (or even weighs them and takes
> pictures). But they are all 12-20 pounds, you'll just have to take
> his word for that.

Check out this one: (138lb cabbage)

http://www.guinnessworldrecords.com/...aviest-cabbage

:-D

On Tue, 13 Sep 2016 14:36:14 -0700, sf > wrote:

>On Tue, 13 Sep 2016 19:51:35 +0000 (UTC), tert in seattle
> wrote:
>
>> barbie gee wrote:
>> >
>> >
>> > On Mon, 12 Sep 2016, tert in seattle wrote:
>> >
>> >> barbie gee wrote:
>> >>>
>> >>>
>> >>> On Mon, 12 Sep 2016, tert in seattle wrote:
>> >>>
>> >>>> sour cream? yes
>> >>>> yogurt? ok
>> >>>> lemon juice & pepper? yes
>> >>>> marinara? not so much
>> >>>>
>> >>>> These are the frozen ones from costco. Anyone try these? They're pretty
>> >>>> good. What do you eat them with?
>> >>>>
>> >>>>
>> >>>
>> >>> did you smother them in butter?
>> >>> or bacon bits and bacon fat?
>> >>
>> >> I did not, but I just had some with a bit of fried up speck (and yogurt).
>> >> That was pretty good.
>> >
>> > I have to admit that some potato pierogi are better than I expect them to
>> > be. I have a cognitive dissonance when it comes to potatos wrapped in
>> > noodles, but add some onion or cheese, and suddenly it doesn't seem quite
>> > so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
>> > some of them are pretty tasty.
>>
>> I had gnocchi once that was very good -- in Italy
>>
>> the other few times I gave it a try at restaurants in the U.S. it left
>> me also wondering about the combination of starches, and why do it
>
>I am not a potato gnocchi fan, but I stumbled into a restaurant once
>that served the ricotta type (local restaurant, here in the USA) and
>they were little pillows of loveliness. SOLD.

I'm done with ricotta. I've tried and tried to like it and have used
it where required. It is just plain grainy and nasty feeling in the
mouth. It has no taste to make up for those negatives IMO

I checked my Costco yesterday. No European or middle European foods.
Stores here cater to middle East, East and Mexican diets.
Janet US

On Tue, 13 Sep 2016 14:38:43 -0700, sf > wrote:

>On Tue, 13 Sep 2016 13:32:52 -0400, Gary > wrote:
>
>> Sqwertz wrote:
>> >
>> > Well, I was referring to Barb Schaller who makes her own pierogi and
>> > is very proud and defensive about them. But you'll do in her absence.
>>
>> That Barb only shows up here about once a year after she wins more blue
>> ribbons. yawn.
>
>Maybe he forgot which rfc he was in.

Either poor or deliberately wrong attributions.
Janet US

On Wed, 14 Sep 2016 10:36:26 -0600, Janet B >
wrote:

> On Tue, 13 Sep 2016 14:36:14 -0700, sf > wrote:
>
> >On Tue, 13 Sep 2016 19:51:35 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> barbie gee wrote:
> >> >
> >> >
> >> > On Mon, 12 Sep 2016, tert in seattle wrote:
> >> >
> >> >> barbie gee wrote:
> >> >>>
> >> >>>
> >> >>> On Mon, 12 Sep 2016, tert in seattle wrote:
> >> >>>
> >> >>>> sour cream? yes
> >> >>>> yogurt? ok
> >> >>>> lemon juice & pepper? yes
> >> >>>> marinara? not so much
> >> >>>>
> >> >>>> These are the frozen ones from costco. Anyone try these? They're pretty
> >> >>>> good. What do you eat them with?
> >> >>>>
> >> >>>>
> >> >>>
> >> >>> did you smother them in butter?
> >> >>> or bacon bits and bacon fat?
> >> >>
> >> >> I did not, but I just had some with a bit of fried up speck (and yogurt).
> >> >> That was pretty good.
> >> >
> >> > I have to admit that some potato pierogi are better than I expect them to
> >> > be. I have a cognitive dissonance when it comes to potatos wrapped in
> >> > noodles, but add some onion or cheese, and suddenly it doesn't seem quite
> >> > so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
> >> > some of them are pretty tasty.
> >>
> >> I had gnocchi once that was very good -- in Italy
> >>
> >> the other few times I gave it a try at restaurants in the U.S. it left
> >> me also wondering about the combination of starches, and why do it
> >
> >I am not a potato gnocchi fan, but I stumbled into a restaurant once
> >that served the ricotta type (local restaurant, here in the USA) and
> >they were little pillows of loveliness. SOLD.
>
> I'm done with ricotta. I've tried and tried to like it and have used
> it where required. It is just plain grainy and nasty feeling in the
> mouth. It has no taste to make up for those negatives IMO
>
I know what you're talking about, but it doesn't bother me. However,
I'm willing to bet that restaurant made its own ricotta. They claim
it's nothing like store bought and there was no grittiness
what-so-ever in those gnocchi.

> I checked my Costco yesterday. No European or middle European foods.
> Stores here cater to middle East, East and Mexican diets.
> Janet US


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 13 Sep 2016 22:57:36 -0500, barbie gee >
wrote:

>
> no, Mrs. T's are a sad approximation.
> the mushroom onion filing sounds good.

She said there are better brands, but didn't know if they were
available out here. I'm pretty sure that most frozen perogie are like
frozen pot stickers (and gnocchi for that matter): pretty darned
awful. I've never eaten perogie, so I have nothing to compare them to
- but I certainly would know if I liked them or not. One thing I
don't even want to try is a noodle wrapped potato filling, that's why
I was glad to find the article.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/14/2016 4:31 AM, Ophelia wrote:
> "Brooklyn1" wrote in message
> ...
>
> Gary wrote:
>> Sqwertz wrote:
>>>
>>> Well, I was referring to Barb Schaller who makes her own pierogi and
>>> is very proud and defensive about them. But you'll do in her absence.

>
> Agreed... I doubt her pierogies are half as good as Mrs. Ts.
> It's easy to win ribbons when the competition sucks.
> Minniesoda is not known for great cooks so not much competition.

>
> =========
>
> The only pierogi I see are in the Polish section at the supermarkets. I
> haven't tried them though. If I wanted them I would make them myself.
>
>
>
I've never had a store bought that came close to home made. I've tried
many, hoping to find a decent one but no luck.

"Ed Pawlowski" wrote in message
...

On 9/14/2016 4:31 AM, Ophelia wrote:
> "Brooklyn1" wrote in message
> ...
>
> Gary wrote:
>> Sqwertz wrote:
>>>
>>> Well, I was referring to Barb Schaller who makes her own pierogi and
>>> is very proud and defensive about them. But you'll do in her absence.

>
> Agreed... I doubt her pierogies are half as good as Mrs. Ts.
> It's easy to win ribbons when the competition sucks.
> Minniesoda is not known for great cooks so not much competition.

>
> =========
>
> The only pierogi I see are in the Polish section at the supermarkets. I
> haven't tried them though. If I wanted them I would make them myself.
>
>
>
I've never had a store bought that came close to home made. I've tried
many, hoping to find a decent one but no luck.

=============

Do you make them?



--
http://www.helpforheroes.org.uk

On 2016-09-14 2:45 PM, Ed Pawlowski wrote:

>> The only pierogi I see are in the Polish section at the supermarkets. I
>> haven't tried them though. If I wanted them I would make them myself.
>>
>>
>>
> I've never had a store bought that came close to home made. I've tried
> many, hoping to find a decent one but no luck.


There are a couple churches and one Polish butcher shop in this area
that sell great pierogis. I don't know where the butcher shop gets
theirs. They look and taste like home made and do not come in a
commercial looking package. The last time I got them they came in a
styrofoam tray wrapped in plastic. A nearby city has a very small
eastern European neighbourhood and has one deli and one deli bakery that
sell a lot of Russian, Polish and Ukranian products. I have not had
pierogis in a long time. Maybe it is time to check them out.

On Wed, 14 Sep 2016 14:08:39 -0500, Sqwertz >
wrote:

> Uh, no. I got all my attributions right. And I certainly know what
> group to which I'm posting. Only Bobblehead Barbie could confuse the
> two.

You must have missed her yearly brag here.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 14 Sep 2016 15:15:40 -0500, Sqwertz >
wrote:

>On Wed, 14 Sep 2016 10:36:26 -0600, Janet B wrote:
>
>> I'm done with ricotta. I've tried and tried to like it and have used
>> it where required. It is just plain grainy and nasty feeling in the
>> mouth. It has no taste to make up for those negatives IMO
>
>Whey ricotta is nasty stuff and is probably the texture you're
>describing. Ricotta made from whole milk, while still somewhat
>lacking in flavor, has a much better texture and mouthfeel.
>
>-sw
glad to know that. I always buy whole milk but I was making lasagna
and thought I had everything I needed in the house. I didn't have
ricotta and a neighbor said she had an extra container. I didn't know
that whole milk made a difference. I couldn't remember that it had
been so bad before but I seldom make foods that require ricotta.
Janet US

On 9/14/2016 5:36 PM, Dave Smith wrote:
> On 2016-09-14 2:45 PM, Ed Pawlowski wrote:
>

>>>
>> I've never had a store bought that came close to home made. I've tried
>> many, hoping to find a decent one but no luck.
>
>
> There are a couple churches and one Polish butcher shop in this area
> that sell great pierogis. I don't know where the butcher shop gets
> theirs. They look and taste like home made and do not come in a
> commercial looking package. The last time I got them they came in a
> styrofoam tray wrapped in plastic. A nearby city has a very small
> eastern European neighbourhood and has one deli and one deli bakery that
> sell a lot of Russian, Polish and Ukranian products. I have not had
> pierogis in a long time. Maybe it is time to check them out.
>
>

We do have two places making acceptable, but still not as good as
homemade. If what you have is good, enjoy them.

Wish I was smart enough when younger to pay attention to my grandmother,
especially her babka.