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Post subject: Re: Cooking Thread.
Posted: Sun Jun 16, 2019 9:04 am
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:lol: Ya came through good, Matt. It’s been a long time since I saw the dynamic duo of the Shmenge brothers. Classic. Thanks, bro’.

You’re right about Edmonchuk. My mom, not Ukrainian, comes from there. Still, I never knew how to polka (a must or they run you out of town) until I was taught to here in the prairies, and I never knew a Ukrainian or sour cream until then either. Since I was inducted into the Polka and Perogie Hall of Fame, soon after I adopted some Ukes into the family (quite a few). I always tell people I never knew any, but now I have some. :P The first one came from Edson, Alberta and coached hockey winning the Purolator Cup, another from Winnipeg plays accordion. They all cook up a storm and keep you fed and laughing with their sense of humour and, boy, do they like to party.

Edmonton is also known for Nestor Pistor (comedian and entertainer), as I’m sure you know, Matt.



So what is kishka?


Now ya know . . . and me too. :wink:
Keep the kishka and pass the pirogies. :lol:

FSB
Then again, I bet it tastes better than Haggis.
Hoot mon.

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Post subject: Re: Cooking Thread.
Posted: Sun Jun 16, 2019 10:29 am
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Never tried it but thanks for the info.
Now I know I never want to.
LOL

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 6:27 am
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Fender Strat Brat wrote:
Keep the kishka and pass the pirogies. :lol:

Growing up, the russian/polish meal for my family was home made Pirogies and Galumpkis (Stuffed Cabbage Rolls}.

My mom made a Pirogie I've never seen anywhere else. She would fill some of them with cherry pie filling. If you know anything about making Pirogies, the obvious question is HOW????


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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 8:31 am
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I've seen it done.
It's no different than making a calzone.
You take a round, flat piece of dough.
Put a dollop of filling on one side.
Lift the other side over and stretch until the edges of the two halves line up.
Pinch/crimp the edges.

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 10:40 am
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When I first came to the ‘Peg, the camera crew I was on introduced me to Ukrainian/Polish food. I got a crash course on names and what they were. Then I went to lunches all over town with the fellas, and when I was asked for my order I quickly learned that what I thought I had accomplished only scraped the surface because I was presented with dozens of spellings and different names for the same item. Then some were boiled, fried, or deep fried. Not only am I still confused or learning, but so are the Ukrainians and Pols, along with others.

A perogy may not be hahahaha. My fave is mushroom with a gravy inside. I even found those prune dumplings better than expected. Those were made for me so I only saw them once and, because I don’t make any pedaheh anymore, those veranyky may not find my plate again. No problem. There’s plenty of other choices to throw under my sour cream (like my apple cinnamon ones in the freezer; but, I’m betting cinnamon sauce would be better in this case). :P
50 years ago I bought a Hunky Bill’s Perogy Maker. Now you can get a variety of pirogies at the grocer’s freezer. Easy peasy. The rest is history.

FSB

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 1:51 pm
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I always wanted to learn to make rouladen.
I think it's german but not 100% sure on that.

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 1:57 pm
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BMW-KTM wrote:
I've seen it done.
It's no different than making a calzone.

The problem is pie filling is way runnier that uncooked calzone filling or potato filling. Good chance you end up with some cherries inside and no "juice" or the "juice" gets on the part you pinch down and now it doesn't stay shut.
I never heard of Pierogies with those other fillings. I want to try them now. I think the traditional way is boiled, but if you've ever had them sauteed -man thats good stuff.

Anyone else like Kielbasa? It's a weird looking sausage but so good.


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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 4:36 pm
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ghost_of_strings wrote:
The problem is pie filling is way runnier ...

Ahhh. I get you now.
There are perogy makers on the market that circumvent that spill hazard.
It's a stainless steel thing that hinges in the middle.
You put the round dough on top when it's open.
The weight of the filling stretches the dough down in the centre creating a bowl so the filling can't escape.
Then you lift the handles on each side to fold it and bring the edges together and it crimps them.
I'm certain they would be sold on Amazon if you couldn't find one at Kitchens-R-Us or whatever.

ghost_of_strings wrote:
think the traditional way is boiled, but if you've ever had them sauteed -man thats good stuff.

I actually do both.
I boil them for about half the recommended time and then sauté them in butter for the rest.
It crisps up the outside just a little bit and makes them taste better, I think due to the improved texture.

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 4:40 pm
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Here we go ....

https://www.amazon.com/Utensils-Stainless-Ravioli-Dumpling-Accessories/dp/B01MZ1S4R5/ref=sr_1_1_sspa?keywords=Pierogi+Maker&qid=1560814087&s=home-garden&sr=1-1-spons&psc=1

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 4:57 pm
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ghost_of_strings wrote:
. . . I think the traditional way is boiled, but if you've ever had them sauteed -man thats good stuff.
That’s the standard way in this house; although, sometimes I’m lazy or for a large amount to be cooked. boiling does the trick, maybe frying afterwards. The fry pan also gets butter and onions or, preferably, fresh bits of bacon with or without butter. Deep fried Mmmm. :D
I love German food too. We have Germans in our extended family so I have been treated with traditional recipes. Strange that in a province of Germans we don’t have a decent German restaurant in this city that I know of. Probably, because that’s so personal and common home cooking in the neighbourhood.

I just looked at Rouladen, which I heard of, but didn’t know what it was. In April of this year I took my mother to an excellent Vancouver German restaurant with a history. Hard to turn down a big plate size schnitzel, but I would like to have tried this:

https://m.wikihow.com/Make-German-Rouladen

Thanks, for tweaking my interest, Matt.

I’ve never passed this on before; but, being that Rothkohl is a popular German dish, I’ll present it here. I make and do other similar versions with fresh red cabbage and fresh apple as in the video below. This simplified recipe, more often made in our kitchen, is my adaption from a chef in Harrison Hot Springs, BC who passed it on to me:

Ingredients: 1 jar (I use Kühne) Red Cabbage found in many grocery stores (or other prepared cabbage), 3-4 tbsps. Butter, Onions (sliced thin but quartered) or no onions, 5 oz. Applesauce, 1-2 oz. Cranapple juice optional, 1 tsp. Salt, 1/3 cup Brown Sugar, Pinch of Cinnamon (Saigon preferred).

1) Heat the cabbage over medium heat with butter, add ingredients and toss.
2) Cook off some of the juice or drain need be. Option: A little cornstarch and water may be preferred to thicken, but don’t overdo it,

3) Serve as a side dish or eat alone.

This is one typical basic version from scratch:



Note: Delicious hot; but, you may even like this cold (better without onions for that purpose IMHO). Try it on a hot dog or next to your rouladen or schnitzel or . . .

Enjoy!

FSB

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 6:38 pm
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Fender Strat Brat wrote:
:lol: Ya came through good, Matt. It’s been a long time since I saw the dynamic duo of the Shmenge brothers. Classic. Thanks, bro’.

You’re right about Edmonchuk. My mom, not Ukrainian, comes from there. Still, I never knew how to polka (a must or they run you out of town) until I was taught to here in the prairies, and I never knew a Ukrainian or sour cream until then either. Since I was inducted into the Polka and Perogie Hall of Fame, soon after I adopted some Ukes into the family (quite a few). I always tell people I never knew any, but now I have some. :P The first one came from Edson, Alberta and coached hockey winning the Purolator Cup, another from Winnipeg plays accordion. They all cook up a storm and keep you fed and laughing with their sense of humour and, boy, do they like to party.

Edmonton is also known for Nestor Pistor (comedian and entertainer), as I’m sure you know, Matt.



So what is kishka?


Now ya know . . . and me too. :wink:
Keep the kishka and pass the pirogies. :lol:

FSB
Then again, I bet it tastes better than Haggis.
Hoot mon.



I saw a fantastic interview with Richard Bona where he talks about his grandfather telling him "If you really want to understand a culture look at their music and their food since both haven't changed much in hundreds of years."

Since I've been getting primarily into Caribbean cooking I've seen similarities between different cultural influences from both Africa and Europe.

C/S,
Rev J


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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 8:01 pm
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Rev J wrote:
. . . Since I've been getting primarily into Caribbean cooking I've seen similarities between different cultural influences from both Africa and Europe.


C/S,
Rev J
Cool! 8) Kinda like Italian spaghetti and Chinese noodles. :P
FSB

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Post subject: Re: Cooking Thread.
Posted: Mon Jun 17, 2019 8:41 pm
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Jambalaya and Paella.

Then there's this:

Image

Calypso Steak with Thyme Mustard Sauce, Chili Pepper Cornbread, Red Beans and Rice.

The sauce on the steak is Fresh Thyme, Dijon Mustard, White Pepper, and Heavy Cream cooked in a Double Boiler. Very French Colonial. The Steak was NY Strip which was very tough before cooking it (now considered a good cut was probably considered a "Slave Cut" at the time since it has the hard rind on the outside and like I said kinda tough) Marinated in Rum, Lime Juice, Worcestershire sauce, Ginger, Allspice, Cloves, hot peppers etc. I'm kinda thinking that was to tenderize the meat as well as season it as the alcohol in rum is a powerful solvent, adding the acidity of the lime juice kinda helps it along as it was nice and tender when done.

C/S,
Rev J


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Post subject: Re: Cooking Thread.
Posted: Tue Jun 18, 2019 7:59 am
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I dig all those Calypso Steak ingredients, Rev’. Cornbread is icing on the cake. Nice job.

FSB

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Post subject: Re: Cooking Thread.
Posted: Tue Jun 18, 2019 2:41 pm
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Tonight's dinner.

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