|
Post by Jaga on Nov 25, 2005 15:32:07 GMT -7
Guys,
now a quiz about Thanksgiving.
Besides turkey what other food products, unknown to Poles are characteristic to Thanksgiving dinner?
I am thinking about p.....n pie. What is it? I do not think that people in Poland are familiar with this type of pie....
the other characteristic product is a cranberry sauce (sos zurawinowy)
I hope that Nancy and other people who live in America longer than me would correct me if I am wrong orthey would add more information about it
|
|
Pawian
European
Have you seen my frog?
Posts: 3,266
|
Post by Pawian on Nov 25, 2005 15:47:10 GMT -7
Guys, now a quiz about Thanksgiving. Besides turkey what other food products, unknown to Poles are characteristic to Thanksgiving dinner? I am thinking about p.....n pie. What is it? I do not think that people in Poland are familiar with this type of pie.... the other characteristic product is a cranberry sauce (sos zurawinowy) I hope that Nancy and other people who live in America longer than me would correct me if I am wrong orthey would add more information about it I guess from two letters it must be a pumpkin pie. Or maybe it is a pidgeon pie? It is true, we don` t know such pies in Poland, although there are many pidgeons here.
|
|
|
Post by Jaga on Nov 25, 2005 15:54:12 GMT -7
Hi Pawian, no pigeon pies ( dogs) yet. Maybe in Krakow this would be a good business since they have abundance of pigeons here check it here: I have to admit that pumpkin pie is not my favorite but it is in the spirit of this holiday
|
|
nancy
European
Posts: 2,144
|
Post by nancy on Nov 25, 2005 19:36:43 GMT -7
I love pumpkin pie - and pumpkin muffins - and would you believe .... pumpkin ice cream! The flavor is very mild - just a lttle hint of spiciness.
|
|
|
Post by justjohn on Nov 26, 2005 6:24:49 GMT -7
Well, pumpkin is not my favorite. Pidgeons, in England, are known as squabs. Have you ever had a squab?
|
|
|
Post by Jaga on Nov 26, 2005 9:37:58 GMT -7
Well, pumpkin is not my favorite. Pidgeons, in England, are known as squabs. Have you ever had a squab? No, I did not have to live through the great famine period
|
|
aadam
Junior Pole
Posts: 130
|
Post by aadam on Nov 26, 2005 12:32:28 GMT -7
I like pumpkin-soup very much. My grandma did a delicious one, and so does my wife - lucky I.
|
|
Pawian
European
Have you seen my frog?
Posts: 3,266
|
Post by Pawian on Nov 26, 2005 14:36:57 GMT -7
I love pumpkin pie - and pumpkin muffins - and would you believe .... pumpkin ice cream! The flavor is very mild - just a lttle hint of spiciness. I took a guess after a few-minute thinking on those two letters. Nothing else matched, only pumpkin. I really didn`t know that Americans eat so much pumpkin. We are not fond of pumpkin very much here. My wife had made some pumpkin pickles 3 years ago and we opened one jar and.... the rest are still there in the basement ha ha ha ha ha . We are testing the limits of their expiry date ha ha ha ha. But I love pumpkin seeds.
|
|
nancy
European
Posts: 2,144
|
Post by nancy on Nov 26, 2005 15:01:46 GMT -7
Pumpkin food is available for only a few weeks each year Oct-Nov (unless you buy frozen or canned pie fillings), so I would say it is a seasonal favorite, not a year-around choice.
But have never heard of pumpkin pickles!!
|
|
|
Post by gardenmoma on Nov 27, 2005 7:01:13 GMT -7
Did Jaga perhaps mean P E C A N pie?
This is one of my husband's favorites, but I still have not mastered the knack of making it the way I think it should be!.
Another of his favorites - probably well known to those of English (U.K.) heritage is mincemeat pie. In the old...old days, the mincemeat was made from bits and pieces of minced meat, chopped fruit such as apples and pears, lots of spices and the whole was put into a big kettle and allowed to simmer at the back of the stove (preferably a wood stove).
A friend and I made it, as well as plum pudding, again when the kids were young. There is a recipefor it in the old...old Fannie Farmer Cookbook.
When my husband and I were first married, it was possible to buy, in the super markets, prepared mincemeat with or without meat. I haven't seen the one "with meat" in a while. I buy the kind in a jar...it is quite expensive.
Meanwhile...I did make two pumpkin pies this year...yummy! I used canned pumpkin as we never got around to cooking and grinding our own. When one used homegrown and prepared pumpkin, only the best ripened ones will do...otherwise the resulting puree will seperate and be watery.
I also made a ymmy chocolate bundt-style cake as my son-in-law does not particularly like pies (any kind)!
GM
|
|
|
Post by justjohn on Nov 29, 2005 5:36:01 GMT -7
Mince meat pie is an old family tradition here in north country. However, the mince meat itself is made from the neck of a deer that generaly was made available during the November hunting season. There is no comparison to this use of deer meat versus any other mince meat pie. Has anybody else had this variation?
|
|
piwo
Citizen of the World
Co Słychać?
Posts: 1,189
|
Post by piwo on Nov 29, 2005 11:44:16 GMT -7
Mince meat pie is an old family tradition here in north country. However, the mince meat itself is made from the neck of a deer that generaly was made available during the November hunting season. There is no comparison to this use of deer meat versus any other mince meat pie. Has anybody else had this variation? No, but I just shot a deer about 10 days ago, and have lots of meat. But I think the neck meat is just chopped up in "stew sized chunks" and I wouldn't be able to differentiate between that and other "stew meats" provided. Recipes??
|
|
|
Post by justjohn on Nov 30, 2005 6:09:00 GMT -7
piwo, I know we have it here in one of our books. Handwritten of course. I'll look for it today and pass it on to you. ;D
|
|
|
Post by justjohn on Dec 1, 2005 8:29:26 GMT -7
;D Here it is - - - Mince Meat : A recipe from the Lang family in the 1880's. 3 lbs. of Venison meat ( from neck usually) 2 cups molasses 4 teaspoons cinnamon 2 teaspoons cloves 1 teaspoon nutmeg 1 bottle of boiled cider ( add a touch of whiskey - to the recipe that is ) 1 teaspoon salt 3 packages of raisins (15 or 16 oz ) 12 cups of ground apples 5 cups of sugar 2 cups of suet Cook slowly for 3 to 4 hours (use as pie filling or garnish) And for your info - - it can be stored in an open crock ;D
|
|
piwo
Citizen of the World
Co Słychać?
Posts: 1,189
|
Post by piwo on Dec 1, 2005 10:23:30 GMT -7
dziekuje panu bardzo dla cudowna informacja! I should love to give this a try, but alas, I have a few clarifying questions. Having never had this dish, I'm not sure about its presentation. - It’s served on a "crust" of some kind, either like pie or bread? - And the "cider" - is that apple cider, or some other kind of fermented fruit? And how "big" is the bottle? - And when you say "stored in an open crock", does that mean it doesn't require refrigeration? bardzo interesujacy..... I'm not sure if I should have been offended by the clarification as to where the whisky went ;D, but with my screen name, perfectly sensible move on your part! I'll compromise, and they'll be one for each!
|
|