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Post by gardenmoma on Mar 25, 2006 8:54:07 GMT -7
No fooling! Husband and I are visiting family in Charlottesville, VA and went for lunch to a restaurant / bar near the University of VA campus yeasterday. There were pierogi on the menu...chedar cheese and potato filled topped with more cheese; then beneath this item marked *NEW* was cheese-potato pierogi topped with chili! I guess Pierogi are becoming a universal quick food much like tacos or pizza  Needless to say, I was not that curious to order this new-sounding dish! I had a chicken-grape-pineapple wrap instead  GM |
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Bob S
European
Rainbow Bear
Posts: 2,052
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Post by Bob S on Mar 25, 2006 11:13:15 GMT -7
UVA is within striking distance from where I live. Tsk, tsk; no sense of adventure! If you think Pierogis with Chili sauce may sound a bit funny, try Kielbasa with Red peppers in it. ;D ;D
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Post by gardenmoma on Mar 25, 2006 20:48:04 GMT -7
That's correct, Bob...you are almost right around the corner from C'ville I guess I do not have "that much" of a sense of adventure...more a traditionalist as far as food is concerned! |
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Post by rdywenur on Mar 26, 2006 6:34:41 GMT -7
Speaking of pierogi's. One of my food conversations with my cousin in Poland yesterday surprised me. I was telling her I still need to learn to make peirogi. (I tried it once and it took me all day to get 12...so never tried making more again) She says she does not make them cause they are too hard to make. There I go with my assumptions again thinking all Polish people make peirogi and golabki. Kind of like my thinking all guys know how to fix cars...not.
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Post by gardenmoma on Mar 29, 2006 11:33:13 GMT -7
03/29 I don't believe either pierogi or golbaki are hard to make, but they do take time. Unfortunately, that's a precious commodity for all of us no matter where we live. Older people - both ladies and gents - get together before holiday bazaars to make these treats and people line up early to make sure they are able to buy some. The money made is also very good Most groups have it down to a system...steam, disassemble and cool the cabbage on day 1; assemble and package the globaki on day 2. I love ot make both of these dishes, but don't very often because this is not something you can squeeze inbetween doing other things. GM |
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