by "Steve in Manhattan" (blogenfreude01)
Published 03/14/2017 at 18:55
by "Steve in Manhattan" (blogenfreude01)
Published 03/14/2017 at 18:55
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STARS: 5
Tonight in leftovers - can pierogis coexist on the same plate as ravioli? Stay tuned!
"Chariotoflove" (chariotoflove)
03/14/2017 at 19:02, STARS: 1
I’m willing to test that principle for you. I hypothesize that they can coexist quite nicely in my stomach.
"Steve in Manhattan" (blogenfreude01)
03/14/2017 at 19:10, STARS: 1
Marinara on some, sour cream on others ... what could possibly go wrong?
"Chariotoflove" (chariotoflove)
03/14/2017 at 19:21, STARS: 1
Time to find out!
"vdub_nut: scooter snob" (jollyroger1210)
03/14/2017 at 19:41, STARS: 0
NIE
"Svend" (svend)
03/14/2017 at 19:46, STARS: 1
When ever people ask what pierogi is, I always say, ‘it’s Polish ravioli’.
Pierogi tends to have more variety while all the ravioli i’ve come across has been solely meat filled.
I do love cheese and potato pierogi.
Especially fried in some proper butter.
"Wacko" (wacko--)
03/14/2017 at 19:46, STARS: 2
I fry my pierogies with onions and bacon. Then put lots of sour cream on mine.
"Steve in Manhattan" (blogenfreude01)
03/14/2017 at 20:12, STARS: 1
Was good!
"Steve in Manhattan" (blogenfreude01)
03/14/2017 at 20:14, STARS: 1
I use butter in high-heat peanut oil to ensure crispness. It was all good
"Steve in Manhattan" (blogenfreude01)
03/14/2017 at 20:15, STARS: 0
Oooooh - bacon is an excellent idea. I’d just have to take it out after cooking b/c 98 lb. GF thinks it might make her fat.