by "If only EssExTee could be so grossly incandescent" (essextee)
Published 10/15/2017 at 22:35
by "If only EssExTee could be so grossly incandescent" (essextee)
Published 10/15/2017 at 22:35
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STARS: 12
The cure? SHITLOAD O’ BUTTER!!!
"Powershiftmedia-ResidentDSMGuru" (matt-powershiftmedia)
10/15/2017 at 20:51, STARS: 0
Send it
"fhrblig" (fhrblig)
10/15/2017 at 21:30, STARS: 0
Oh, butter. Is there anything it can’t do?
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 21:47, STARS: 1
There is one thing but I won’t say it in polite company.
"fhrblig" (fhrblig)
10/15/2017 at 22:19, STARS: 0
Well...
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:31, STARS: 1
I mean I guess if I get creative enough I could make butter do that but it would probably get quite messy.
"Eric @ opposite-lock.com" (theyrerolling)
10/15/2017 at 22:35, STARS: 0
Considering perogi are Polish (and basically an eastern-European through Russian thing), this isn’t even slightly wrong. You should have been using butter or bacon grease to begin with.
"Eric @ opposite-lock.com" (theyrerolling)
10/15/2017 at 22:37, STARS: 0
Did you fry these? You know you’re supposed to boil them, right?
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:37, STARS: 1
My family is Polish. I know my pierogi, son.
Also my golabki and packzi. Oh god I haven’t had a good packzi in a while.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:41, STARS: 4
Boil ‘em till they float then pan fry them in butter.
The pan frying disguises how bad I am at rolling out the dough.
"for Michigan" (formichigan)
10/15/2017 at 22:42, STARS: 3
I don’t know why it’s never occurred to me to make my own pierogi, but this is a thing that I must attempt at least once. Gotta make my Polish-Ukrainian ancestors proud.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:44, STARS: 0
My Babci would probably have thrown my attempt out if she was still around.
"Eric @ opposite-lock.com" (theyrerolling)
10/15/2017 at 22:44, STARS: 0
Some of mine is, too. I’ve filled/crimped thousands of them over the years (we usually only make them for special occasions and holidays, though).
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:47, STARS: 1
My Babci would spend all day making them. She did nothing but cook and go to church. Every time we went to visit her we’d leave with a gallon baggie of frozen pierogi. I never did quite learn how to make them properly before she passed.
"for Michigan" (formichigan)
10/15/2017 at 22:48, STARS: 0
Mine is a terrible cook, so I’m sure it wouldn’t take much to impress her. Lol
What sort of filling did you use? It looks kind of cabbage-like.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:50, STARS: 1
Cabbage & onion. I usually add in ground pork or hamburg but didn’t this time. Wild picked mushrooms go great in it too.
"TFSIVTEC drivesavolvo" (drivesaswedishcarmadeinbelgium-)
10/15/2017 at 22:50, STARS: 0
I tried so hard to find the frozen pierogis at the VH S&S!!! Do they not exist on island? Although I suppose I should just step up and make them from scratch.
"Eric @ opposite-lock.com" (theyrerolling)
10/15/2017 at 22:52, STARS: 0
I’ve never done a proper frying until they were browned like that. We usually put them in baking dishes with an enormous amount of butter, onions, and chives, then bake them/keep them warm in the oven.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:52, STARS: 1
Top shelf in the freezer, I think they’re somewhere near the frozen apps or tv dinners.
"for Michigan" (formichigan)
10/15/2017 at 22:52, STARS: 0
My stomach is growling just thinking about it.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:53, STARS: 0
Also you can cut mashed potatoes with some farmer’s cheese and use that as a filling.
"Nibby" (nibby68)
10/15/2017 at 22:54, STARS: 11
well, that’s your pierogative
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:54, STARS: 0
I don’t either, I just got distracted and left them on too long.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 22:55, STARS: 0
Get out.
"fhrblig" (fhrblig)
10/15/2017 at 23:05, STARS: 3
"for Michigan" (formichigan)
10/15/2017 at 23:07, STARS: 0
That’s good too. As is sauerkraut.
Dessert pierogi are pretty awesome as well.
"Chariotoflove" (chariotoflove)
10/15/2017 at 23:08, STARS: 0
Nobody gets good packzi. I haven’t even seen a mediocre one since I left Michigan.
"Wacko" (wacko--)
10/15/2017 at 23:10, STARS: 0
I boil mine, then mince at least a pound of bacon, chop 2 or 3 onions and fry them with the bacon. Serve with mountains of sour cream.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:11, STARS: 1
I grew up in a mill town that was heavily Polish. There was a bakery just down the street where you could buy packzi and chrusciki fresh out of the fryer.
"DaftRyosuke - So Long and Thanks for All the Fish!" (daft-ryosuke)
10/15/2017 at 23:12, STARS: 0
Gówno!
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:12, STARS: 0
Ever tried blueberry pie filling?
"Eric @ opposite-lock.com" (theyrerolling)
10/15/2017 at 23:13, STARS: 0
My mom makes pretty good golumpkis (what my family calls golabki). I’ve never had packzi to my knowledge, but I could be wrong. I should get all the recipes I can from my family to keep them alive...
"for Michigan" (formichigan)
10/15/2017 at 23:15, STARS: 0
Yup. That’s good stuff.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:15, STARS: 0
Fresh packzi are to die for.
"Chariotoflove" (chariotoflove)
10/15/2017 at 23:18, STARS: 1
That’s awesome. I spent several years in Ann Arbor. There were lots of Detroit bakeries that offered packzi in the run up to Lent, but many of them weren’t that authentic IIRC, and the best ones would sell out and be hard to find. Needless to say, anything you could get in a grocery store was just a jelly doughnut.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:23, STARS: 1
Come to Massachusetts. Lots of Poles here.
"Chariotoflove" (chariotoflove)
10/15/2017 at 23:29, STARS: 0
Born in Boston, but haven’t spent much time there as an adult. I’ll look for one next time I’m back.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:30, STARS: 0
I grew up near Palmer, in a small town called Ware.
"Steve in Manhattan" (blogenfreude01)
10/15/2017 at 23:32, STARS: 0
Very ambitious, and I’ll bet delicious. My craziness is making my Nana’s blintzes from scratch. Fairway, it turns out, has great pierogis in the refrigerator case.
"If only EssExTee could be so grossly incandescent" (essextee)
10/15/2017 at 23:35, STARS: 0
No premade pierogi can ever match up to homemade.
Imma have to try that recipe. Looks scrumptious.
"Steve in Manhattan" (blogenfreude01)
10/15/2017 at 23:39, STARS: 0
No direct experience w/ homemade, so I can’t say. Serve blintzes w/ sour cream, applesauce, or caviar if you’re showing off.
"Chariotoflove" (chariotoflove)
10/16/2017 at 00:33, STARS: 0
Don’t know it. I lived in Danvers, and then West Boxford, somewhat near Lawrence, I think. A very small town.
"Svend" (svend)
10/16/2017 at 01:18, STARS: 1
One of my Polish mates makes his own pierogi.
He makes it much better than his mother. Instead of cottage cheese and mashed potato he uses grated medium white cheddar cheese and mashed potato.
So ruddy good.
"Satoshi "Zipang" Katsura" (sundowne36)
10/16/2017 at 03:37, STARS: 0
Ah, the Eastern European take on Gyoza!
If only people didn’t brown the thing to hell and back and left it proper like yours. Nice job!
"user314" (user314)
10/16/2017 at 08:57, STARS: 0
Mmm mmm, pierogi . Looking good.
"If only EssExTee could be so grossly incandescent" (essextee)
10/16/2017 at 10:12, STARS: 1
My family uses farmer’s cheese.