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Post by justjohn on Jan 23, 2008 11:38:54 GMT -7
JJ, the Polish name of this type of beans is "Jaś" (Johnny in translation ;D ;D ;D ) I was unable to find an English name or even the Latin formal name. I put the beans into water for a night. On the next they I boil them in new water. When almost soft and ready I change the water again. This is good for making the dish less controversive when few hours pass after it is eaten. I cut the smoked boczek into cubes of 0,5 cm and fry it with a small addition of onion. The same with kiełbasa. The fat that went out of these shouldn't be added to the main pot, the dish is heavy even without it. Then I add tomato paste and spices and boil until the beans are soft. Did you or Joyce or Chris or anyone ever do gołąbki using the leafs of spinach or grapavine? Ok, here's what I found. The name of the bean shown is 'Fasola Piekny Jas'. The following excerpts are from a gardening forum: did a Google search on 'Piekny Jas' and found many sites with information on 'Fasoloa Piekny Jas'. Most of the sites were in Polish language. I found that it is a large white runner bean. It seems to be one of the most widely grown beans in Poland as it was often a subject for agricultural experiments. A few sites were in English, including an on-line deli which offers them. Like the initiator of this thread, I wandered into a Polish delicatessan and wandered out with beans (after a dinner of golubke, keilbasa, pirogies, etc.). There were two kinds of beans, Jas Tyczny and Jas Karlowy. Like a good beaner, I bought some of each. Jas Karlowy looks like the Piekny Jas discussed above. It is fat and white, about 5/8" long. Jas Tyczny looks like a giant, fat lima, the biggest bean I've ever seen. It is twice the length and three times the volume of Jas Karlowy. Naturally, this got me searching again for info about Polish beans. "Fasola" translates to "bean" as you might expect. "Jas" is "Johnny", who apparently is a stereotypical cute (handsome) guy. "Jas Fasola" is Mr. Bean (the comic actor, Rowland Atkinson). I now need to know the growth habit (bush or pole) of Jas Tyczny, if I am to grow it. It will be interesting to see if either of these are runner beans, as I expect, and if their blossoms are red and showy, as are those of Insuk's Wang Kong. I then went searching the Internet for a Polish friend from 40 years ago with whom I had lost touch, and found him. And then a Greek friend from the same period. And then an American. Wandering into a Polish deli can lead one in many directions. Jim Thank you, Jimster, for resurrecting this thread... I remembered reading about a source for a Polish bean, and had been searching for it. I will definitely be attempting an order from the company in Remy's link. The white-seeded runner beans that I have grown were also white-flowered, so chances are "Piekny Jas" is also. In the packet photo from Remy's link, it appears to be pole habit. "Jas Tyczny" is another story. I can't be positive from the photo whether it is a lima or a very large runner bean, although it is most likely a lima. It would probably be worth trying either way. Just be aware that some of the larger limas require a long season to mature; my attempt to grow one of them failed, even though they were started early as transplants. Some things just won't grow Up Nort Der Eh (though I still keep trying). ;-) Hope this helps a bit. It appears it is si8imilar to a Lima but actually a pole bean. No giants falling down on this one !!!
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Post by rdywenur on Jan 23, 2008 12:47:37 GMT -7
Okay here is what I came up with so far. www.fasolex.pl/fasola.html (hit the English button) the jas was throwing me at first and now it makes more sense in that I believe they were refering to "white bean" fasoli = bean jas short for jasne (or light or white) So from the foto it might be a pinto, butter bean, white kidney bean. What does this bean look like to you. Recipes I came across on the Polsih sites were can of fasoli jas so white beans here are butter or kidney. I think the pinto have specks. if you do google and then imges you come up with quicker and faster hits to view. (we aren't lookking for text...first a photo then a text to match it) In my Polsih Heitage Cookbook all the recipes call for a navy bean. If you enter navy bean in google and then click on images they all look like white beans...maybe that is our answer.
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Post by livia on Jan 24, 2008 2:58:28 GMT -7
All I can do at the moment is provide some translation
'Jas' stands for Jaś which means Johnny. Just the name of the beans type. Navy beans look like 'fasola Jaś' indeed, as far as I can tell from the picture.
'Tyczny' may be translated as 'of the poles'. The Poles call a pole 'tyczka' ;D ;D ;D So 'Jaś tyczny' would be the type of beans that use the poles to grow.
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Post by justjohn on Jan 24, 2008 4:23:25 GMT -7
;D ;D Some additional info : Polish Pork Primerby Dana Bowen Szyszkowa: A mixture of fine and coarsely ground lean pork seasoned with garlic, this sausage (identical to the more commonly found krakowska, except for the distinctively patterned rind) is served thinly sliced like a cold cut. Kabanos: These chewy links of air-dried smoked sausage (sometimes called smoky links at Bobak's) in sheep casings are boldly scented with caraway and are smoked and aged for varying amounts of time. Kiszka: Recipes for this Polish blood sausage vary from place to place: some butchers stuff their kiszka with barley, while others use groats or potatoes. Boczek: Poles make many varieties of belly and rib bacon, known collectively as boczek. Double-smoked varieties—often labeled boczek myśliwski, or hunter style—and rib-on versions (boczek kościa) add extra flavor to slow-cooked dishes. Parówki: These finely ground pork sausages—a Polish version of frankfurters—are flavored with hints of paprika and are usually grilled or simmered. Salceson: Pork tongue and the meat of the pig's head and feet are the principal components of this headcheese-like, coarse cased sausage, which is bound together with natural gelatin. Kiełbasa: The garlicky and coarsely ground kiełbasa that most Americans are familiar with is what Poles know as wiejska, or country-style cured sausage. Other varieties include swojska, or home style, which is often smoked, not cured, and weselna (wedding style), which is generously flecked with black pepper. Karczek wêdzony: Cut from the upper part of the pork shoulder, this fatty pork butt is cured and smoked and is sold in various shapes and sizes.
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Post by valpomike on Jan 24, 2008 13:21:07 GMT -7
jj
Being from New Hampisher, how do you know of Bobak's. This is in Chicago. In fact I was there Tuesday, for many things.
Michael Dabrowski
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Post by justjohn on Jan 25, 2008 10:02:57 GMT -7
jj Being from New Hampisher, how do you know of Bobak's. This is in Chicago. In fact I was there Tuesday, for many things. Michael Dabrowski hey Mike, You had me stumped for a minute. I couldn't figure out where Bobak's was appearing. The article posted by: Polish Pork Primer by Dana Bowenis by a person from Chicago. Been there many times myself but never to Bobak's
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Post by valpomike on Jan 25, 2008 18:50:55 GMT -7
jj
Bobak's is a landmark, make sure you don't miss it again. They now have three. I go to the one on Archer, just around the cornor from Midway Airport.
Michael Dabrowski
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Post by justjohn on Jan 26, 2008 5:29:20 GMT -7
jj Bobak's is a landmark, make sure you don't miss it again. They now have three. I go to the one on Archer, just around the cornor from Midway Airport. Michael Dabrowski Hey, I fly into Midway when I go there. Have to remember to stop and spend some time. Thanks Mike !!!!
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joyce
Full Pole
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Post by joyce on Jan 26, 2008 9:26:59 GMT -7
Joyce.....stuffed cabbage in Polish is Go³¹bki or (golumpki) but phoenetically would be pronounced as you said you called it " gwumpkie". In Polish the L has a slash through it and it is pronounced as w. The freezing of the cabbage is an interesting concept. So after you remove the leaves do you still parboil them or just use a raw leaf. I am wondering if this would alter the way I am used to my golumpki to taste in the final result. Are the leaves pliable enough to work with in raw state. I am amazed at the different ways each person has for making theirs. Mine I like my cabbage to be steamed and fork tender in the cooking process and not floating in sauce. I call it dry although there is nothing dry about them. They are just each individual and not soupy tasting inside. This is how my mom always made them and I guess we are just used to what we grew up with. Yes, after the head has been frozen and thawed, the leaves are very pliable to where folding them is very easy. You don't need to parboil them-for the freezer coldness breaks down the toughness of the leaves. There is no taste alteration either. Had I known this years ago, I would have saved myself alot of aggravation in trying to peel whole leaves off and then steam them.
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joyce
Full Pole
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Post by joyce on Jan 26, 2008 9:34:19 GMT -7
Did you or Joyce or Chris or anyone ever do gołąbki using the leafs of spinach or grapavine?[/quote]
No, I have never used grape leaves before...I didn't know you could eat grape leaves. That sounds like cooking with banana leaves, altho the purpose is just to cook the inside meat in the banana leaf. I don't know if it imparts any flavors in the fillings. I wouldn't think of doing it with spinach. For spinach leaves break down in the process of cooking to the point where it looks like seaweed. Spinach leaves are very limp, in my opinion.
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Post by livia on Jan 26, 2008 10:46:05 GMT -7
Did you or Joyce or Chris or anyone ever do gołąbki using the leafs of spinach or grapavine? No, I have never used grape leaves before...I didn't know you could eat grape leaves. That sounds like cooking with banana leaves, altho the purpose is just to cook the inside meat in the banana leaf. I don't know if it imparts any flavors in the fillings. I wouldn't think of doing it with spinach. For spinach leaves break down in the process of cooking to the point where it looks like seaweed. Spinach leaves are very limp, in my opinion. Hi Joyce, I was astonished too while in Greece that the grape leaves are eaten ;D ;D ;D The Greek have their own type of gołąbki, the name is [glow=red,2,300]dolmades[/glow] They are eaten hot or cold, and the grape leaves influence the flavour very much!
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Post by justjohn on Jan 26, 2008 12:22:07 GMT -7
Did you or Joyce or Chris or anyone ever do gołąbki using the leafs of spinach or grapavine? No, I have never used grape leaves before...I didn't know you could eat grape leaves. That sounds like cooking with banana leaves, altho the purpose is just to cook the inside meat in the banana leaf. I don't know if it imparts any flavors in the fillings. I wouldn't think of doing it with spinach. For spinach leaves break down in the process of cooking to the point where it looks like seaweed. Spinach leaves are very limp, in my opinion. Hi Joyce, I was astonished too while in Greece that the grape leaves are eaten ;D ;D ;D The Greek have their own type of gołąbki, the name is [glow=red,2,300]dolmades[/glow] They are eaten hot or cold, and the grape leaves influence the flavour very much! The main difference in the Greek dish is the stuffing of the leafs. It is primarily rice and other ingredients. Here's just one example. Rice Stuffing: 3 tablespoons currants 2 tablespoons extra-virgin olive oil 3 tablespoons raw pine nuts 1/2 cup onion, finely chopped 1 cup long-grain white rice 1 tablespoon sugar 1 1/2 teaspoons ground cinnamon 2 cups hot water Juice of 1 lemon 2 tablespoons finely chopped fresh dillweed or fresh mint leaves 2 tablespoons finely chopped fresh parsley leaves Salt and freshly ground pepper to taste I've never had these but it seems this would be very sweet.
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Post by valpomike on Jan 26, 2008 15:42:20 GMT -7
jj,
What do you think of the American baked beans, all several types, and which do you like best? I love pork and beans, that I make myself, with parts of ham. I make it in the oven, and it cooks for several hours.
Michael Dabrowski
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Post by justjohn on Jan 27, 2008 5:54:57 GMT -7
jj, What do you think of the American baked beans, all several types, and which do you like best? I love pork and beans, that I make myself, with parts of ham. I make it in the oven, and it cooks for several hours. Michael Dabrowski Mike, I assume you are referring to the canned American beans. I remember growing up, my mother would serve Campbell's Pork & Beans on occasion. I grew fond of their flavor. Eating 'C' rations and 'K' rations in the Marine Corps also reinforced this fondness as one of the best rations was pork and beans. When I met my wife, and started traveling north to 'Ole Yankee Land', a different type of bean cooking quickly emerged. They did not buy beans in a can, least of all, Campbell's Pork & Beans. Saturday night typically was bean night in New Hampshire. In my wifes family they baked beans all day Saturday for dinner. It was served with hot dogs or some ham, cottage cheese, pan fried potatoes, slices of cheddar cheese and some brown molasses bread and apple pie. This was a typical Saturday night family dinner. Due to church traditions, the women didn't cook on Sunday all the time and so what was available was what was left from Saturday night. So for breakfast Sunday morning you had beans and apple pie with your tea or coffee. Now, in the baking of these beans, the most popular are Navy beans or small whites. You soaked them in water overnight, drain them the next morning, boil them until the skins will peel back when blown on, and then, use them in the baking process. Of course beans don't taste as good unless you bake them in the traditional bean pot colored tan and brown. We have two. A smaller one for a single package of beans and a larger one for two packages of beans. When company comes 'a callin'. Last night we went to our dairy farmer cousins house for dinner. Guess what we had? Yep, you're right. Baked beans, hotdogs, cottage cheese, fresh baked rolls and coleslaw. The beans in this house are prepared a bit differently since her husband is a diabetic. Great taste no matter what. If I use any canned beans it would be \ 1. Bush's traditional 2. B&M baked beans That's it. Nothing else. Snowing like crazy here this morning. See ya later.
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Post by livia on Jan 27, 2008 6:04:56 GMT -7
Hi Joyce, I was astonished too while in Greece that the grape leaves are eaten ;D ;D ;D The Greek have their own type of gołąbki, the name is [glow=red,2,300]dolmades[/glow] They are eaten hot or cold, and the grape leaves influence the flavour very much! The main difference in the Greek dish is the stuffing of the leafs. It is primarily rice and other ingredients. Here's just one example. Rice Stuffing: 3 tablespoons currants 2 tablespoons extra-virgin olive oil 3 tablespoons raw pine nuts 1/2 cup onion, finely chopped 1 cup long-grain white rice 1 tablespoon sugar 1 1/2 teaspoons ground cinnamon 2 cups hot water Juice of 1 lemon 2 tablespoons finely chopped fresh dillweed or fresh mint leaves 2 tablespoons finely chopped fresh parsley leaves Salt and freshly ground pepper to taste I've never had these but it seems this would be very sweet. Hey, that must be good and sweet. I understand 'currants' are for 'raisins'. I've never had these either. I've had Greek dolmades with meat stuffing, they looked like Polish gołąbki, but greener and smaller.
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