Perogies
Sean K
get the best "ready to cook" in the city? Also costs would be helpful.
Prefer something in the south end - but if they are good enough, I will
travel.
tyia,
SK
Tony 'Nicoya' Mantler
wrote:
: I used to go to a place on Salter - cant remember the name now - where can u
: get the best "ready to cook" in the city? Also costs would be helpful.
If you don't have a particular aversion to cooking, I'd suggest making them
yourself. They're very simple to make, requiring no special equipment, and they
freeze very well.
Home made will always taste much better than anything you can buy even at the
smallest shop.
One afternoon a month is enough to keep you in perogy heaven for life.
Cheers - Tony 'Nicoya' Mantler :)
--
Tony 'Nicoya' Mantler - Master of Code-fu
-- nic...@ubb.ca -- http://www.ubb.ca/ --
Sean K
stand (weirdo) - so the youngest kids (2.5years) had never tried them -
until this past week - and totally loved them.....now the wife is away for 2
weeks starting next week - so I need to do all the cooking - hoping for a
easy fix for some dinners.
I bake alot of desserts, if I could get my wife to eat perogies, I would
certainly give them a shot from scratch. On that thought - any good
recipes??
SK
"Tony 'Nicoya' Mantler" <nic...@ubb.ca> wrote in message
news:nicoya-73D753....@shawnews.wp.shawcable.net...
Sean K
it shut down.
SK
"Nobody" <n...@home.anymore> wrote in message
news:44de66ae$0$17965$892e...@authen.yellow.readfreenews.net...
> Sean K wrote:
>
>> I used to go to a place on Salter - cant remember the name now -
>> where can u get the best "ready to cook" in the city? Also costs
>> would be helpful.
>
> Ann's Perogy Palace?
>
razz
used to make them, they were awesome, mom still makes them, so does my
mother in-law, but they're not as easy to make as some think, it is a long
tedious process. It usually takes all day for one person to make enough to
make it worthwhile getting the kitchen all messed up. But I guess if you
love to cook and work in the kitchen, it is a cake walk.
"Sean K" <sean....@gmail.com> wrote in message
news:COtDg.155857$4H3....@newsfe15.lga...
Will
> I used to go to a place on Salter - cant remember the name now - where can u
> get the best "ready to cook" in the city? Also costs would be helpful.
I can recommend the Ukrainian place (sorry cant think of the name) at the
forks, I believe it was between $3.50-$4.50 a dozen.
Also I found Sobeys to make fairly decent perogies.
Craig Bennett
>Sean K wrote:
>
>> I used to go to a place on Salter - cant remember the name now -
>> where can u get the best "ready to cook" in the city? Also costs
>> would be helpful.
>
>Ann's Perogy Palace?
Have not had them for years, but they are a good perogy. I shipped a
couple dozen of them express to an ex-Winniper now Torontarian a
number of years ago. Now that is delivery.
dk
1 /3 cup oil..... 1 egg plus warm water to make one cup..... aprox 2 cups
flour. make a soft dough. make perogies and enjoy.
filling...
anything...
but usually...
boil potatoes...
mash the hell out of them.
add cottage cheese or cheez whiz or well anything... (salsa is interesting)
"Sean K" <sean....@gmail.com> wrote in message
news:GNtDg.155855$4H3....@newsfe15.lga...
Tony 'Nicoya' Mantler
: boil potatoes...
: mash the hell out of them.
: add cottage cheese or cheez whiz or well anything... (salsa is interesting)
Cooked onions are also great in the filling, adds a little zip.
Hockey...@gmail.com
As well as bacon and cheese and onion.
Anyways, Ann's Perogy Palace closed down about 5 years ago, it was on
the corner of Dufferin and the Slaw Rebchuck (Salter) Bridge. I worked
over at RB Russell when it was around (no wonder why I'm so friggin'
fat). There is also Alycia's on McGregor and Cathedral in the North End
of Winnipeg. That is still open but isn't as good as it once was (they
had celebrities from all over visit that place and it's still a small
place that serves among the better fares of Ukrainian delicasies. There
is also Karen's out in Garden City but I remember the old 59'er out on
Hwy 59 about 10 years ago used to have the best perogies in Manitoba,
unfortunately they rebuilt and no longer serve Ukrainian food
anylonger.
razz
<Hockey...@gmail.com> wrote in message
news:1155508819.6...@b28g2000cwb.googlegroups.com...
Mr Frederick
>> In article <mjyDg.374273$Mn5.324804@pd7tw3no>, "dk" <d@d.d> wrote:
>>
>> : boil potatoes...
>> : mash the hell out of them.
>> : add cottage cheese or cheez whiz or well anything... (salsa is
>> interesting)
>>
>> Cooked onions are also great in the filling, adds a little zip.
>>
>> Cheers - Tony 'Nicoya' Mantler :)
>>
>> -- nic...@ubb.ca -- http://www.ubb.ca/ --
>
> As well as bacon and cheese and onion.
>
> Anyways, Ann's Perogy Palace closed down about 5 years ago, it was on
> the corner of Dufferin and the Slaw Rebchuck (Salter) Bridge. I worked
> over at RB Russell when it was around (no wonder why I'm so friggin'
> fat). There is also Alycia's on McGregor and Cathedral in the North End
> of Winnipeg. That is still open but isn't as good as it once was (they
> had celebrities from all over visit that place and it's still a small
> place that serves among the better fares of Ukrainian delicasies. There
> is also Karen's out in Garden City but I remember the old 59'er out on
> Hwy 59 about 10 years ago used to have the best perogies in Manitoba,
> unfortunately they rebuilt and no longer serve Ukrainian food
> anylonger.
Where do you get that loony information from? They didn't rebuild, they
expanded. They still do home-made perogies, and meals with cabbage rolls
and kubasa as well.
Mr Frederick
> Mr Frederick wrote:
>
>> <Hockey...@gmail.com> wrote in message
>> news:1155508819.6...@b28g2000cwb.googlegroups.com...
>
>>> was on the corner of Dufferin and the Slaw Rebchuck (Salter)
>>> Bridge. I worked over at RB Russell when it was around (no wonder
>>> why I'm so friggin' fat). There is also Alycia's on McGregor and
>>> Cathedral in the North End of Winnipeg. That is still open but
>>> isn't as good as it once was (they had celebrities from all over
>>> visit that place and it's still a small place that serves among
>>> the better fares of Ukrainian delicasies. There is also Karen's
>>> out in Garden City but I remember the old 59'er out on Hwy 59
>>> about 10 years ago used to have the best perogies in Manitoba,
>>> unfortunately they rebuilt and no longer serve Ukrainian food
>>> anylonger.
>>
>> Where do you get that loony information from? They didn't
>> rebuild, they expanded. They still do home-made perogies, and
>> meals with cabbage rolls and kubasa as well.
>
Curt Kielbasa? Wasn't he the voice of The Jets? LOL!
If you want to get technical, kielbasa is polish sausage.
Kovbasa is ukrainian, usually pronounced, in English, "ku-ba-saw". Kubasa
is also a spelling used in English, most predominantly in Mundare, where
they have a statue of the world's largest kubasa. Edmonton even has a band
called the Kubasonics.
> I thought Ann's Perogy Palace was still around although I haven't
> been there for some time.
>
Walter Roberson
Mr Frederick <fped...@hotmail.com> wrote:
>If you want to get technical, kielbasa is polish sausage.
>Kovbasa is ukrainian, usually pronounced, in English, "ku-ba-saw". Kubasa
>is also a spelling used in English, most predominantly in Mundare, where
My kin were more likely to use kobasa; I don't recall them -ever-
having written kovbasa.
No Spam
news:wTSDg.397153$IK3.396430@pd7tw1no...
Technical, schmectical, from my experiences most of
the people of the entire northeastern US, and southern
Ontario in Canada usually call it all sausage of that type
"keel-bass-ah" for some peculiar reason...and the generic
term "garlic sausage" for all of it seems to be coming into
more common usage locally, even though the garlic
baloney in a plastic casing crud being sold in stores has
little if anything in common with either commercial Kubasa
or Kielbasa.
Personally, I'll scarf down a truck load of either with
some good rye bread, mustard, and a beer without any
complaints. Now if you have home made with venison,
I'll even buy the bread, mustard and beer for the
feast...
Mr Frederick
No, but then we don't normally use kielbasa in these parts either. As long
as it tastes good, and is Ukrainian, kubasa, kobasa, it's all good.
Mr Frederick
news:AHTDg.385780$iF6.96160@pd7tw2no...
> "Walter Roberson" <robe...@hushmail.com> wrote in message
> news:wTSDg.397153$IK3.396430@pd7tw1no...
>
>> In article <VySDg.4644$pt3...@newsfe22.lga>,
>> Mr Frederick <fped...@hotmail.com> wrote:
>>
>>>If you want to get technical, kielbasa is polish sausage.
>>>Kovbasa is ukrainian, usually pronounced, in English, "ku-ba-saw".
>>>Kubasa
>>>is also a spelling used in English, most predominantly in Mundare, where
>>
>> My kin were more likely to use kobasa; I don't recall them -ever-
>> having written kovbasa.
>
> Technical, schmectical, from my experiences most of
> the people of the entire northeastern US, and southern
> Ontario in Canada usually call it all sausage of that type
> "keel-bass-ah" for some peculiar reason...and the generic
Kielbasa is still Polish sausage. If you want polish sausage that is great,
I like it too. But it is not Ukrainian. that is the point.
> term "garlic sausage" for all of it seems to be coming into
> more common usage locally, even though the garlic
> baloney in a plastic casing crud being sold in stores has
> little if anything in common with either commercial Kubasa
> or Kielbasa.
Well, yeah, some of it is just some kind of sausage admittedly, but some of
the inexpensive ones from smaller packers are surprisingly good.
Tony 'Nicoya' Mantler
"Mr Frederick" <fped...@hotmail.com> wrote:
: Kielbasa is still Polish sausage. If you want polish sausage that is great,
: I like it too. But it is not Ukrainian. that is the point.
A few months ago I had a discussion about kielbasa or kolbasa with a polish
friend of mine (like, actually lives in poland, not polish-canadian).
He told me that he's never run across anything like the garlic sausages we have
here. He also informed me that kielbasa or kolbasa are both acceptable
transliteration of the cyrillic spelling which is basically a generic term for
sausage.
It should also be noted that the cultural divides in eastern Europe don't
exactly follow the modern nor historic political borders. Saying that kolbasa is
Polish and not Ukrainian is a bit silly, since the culture that brought over the
original pork garlic sausages occupied both southern Poland and western Ukraine,
as well as parts of Romania and the Czech Republic.
Cheers - Tony 'Nicoya' Mantler :)
--
Paco
...also for N. end >> UNF church basement(thurs or fridays)- Main St.
On Sat, 12 Aug 2006 17:42:06 -0500, "Sean K" <sean....@gmail.com>
wrote: