Ravioli

[jmcquown]

I cooked the *braised* short ribs; a tried and true recipe in a very
nice sauce which everyone who was bitching about smoking short ribs
managed to snip. Oh well.

I generally plan ahead and cook several things over the weekend so I'll
have leftovers to portion out and pop in the freezer to have for lunch
or dinner at a later date.

Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
pasta) from the refrigerated section of the grocery store. The brand is
Rana and it's stuffed with ricotta and spinach. Cook in salted
simmering water for no more than 5 minutes, then drain.

I haven't decided yet whether or not it will need some sort of sauce or
simply a little drizzle of EVOO and grated parmesan on top. I have the
ingredients for basil pesto, might go that route.

Jill

[Sqwertz]

On Sun, 24 Jul 2022 17:36:23 -0400, jmcquown wrote:

> I cooked the *braised* short ribs; a tried and true recipe in a very
> nice sauce which everyone who was bitching about smoking short ribs
> managed to snip. Oh well.

Everyone? There, there, now. Calm down.

My response was to Bryan, telling him how we use short ribs in
great quantities in Texas. I don't how you took that as such an
affront to yourself <shrug>. Anybody got some Geritol?

> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
> pasta)

Dried ravioli? Ewww.

-sw

[jmcquown]

Can't wait for everyone to critique this. ;) The ravioli in the pot
while simmering:

https://i.postimg.cc/mDTDV0TC/ravioli.jpg

Jill

[Thomas]

On Sunday, July 24, 2022 at 5:36:30 PM UTC-4, j_mc...@comcast.net wrote:
> Jill

Here is a recipe i found that might go good with fresh ravioli...
4 pounds beef short ribs 2 medium onions, sliced
1 15 ounce can tomato sauce
2 cups water
1/4 cup packed brown sugar
1/4 cup vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Worchestershire sauce
1 teaspoon paprika
Top over ravioli.

[jmcquown]

On 7/24/2022 5:43 PM, Sqwertz wrote:
> On Sun, 24 Jul 2022 17:36:23 -0400, jmcquown wrote:
>
>> I cooked the *braised* short ribs; a tried and true recipe in a very
>> nice sauce which everyone who was bitching about smoking short ribs
>> managed to snip. Oh well.
>
> Everyone? There, there, now. Calm down.
>
> My response was to Bryan, telling him how we use short ribs in
> great quantities in Texas. I don't how you took that as such an
> affront to yourself <shrug>. Anybody got some Geritol?
>

Oh, everyone else jumped in about smoking ribs. I don't actually care
what Bryan thinks.

>> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
>> pasta)
>
> Dried ravioli? Ewww.
>
> -sw

Do they even make such a thing? All I meant was I did not spend my day
making pasta and filling and cutting it. I have known people who do
that. A pastry wheel works nicely, I'm told, but like, pie crust I
simply cannot be bothered.

Jill

[Pierre Choderlos de Laclos]

On Sun, 24 Jul 2022 17:48:19 -0400, jmcquown <j_mc...@comcast.net>
wrote:

That's like me posting a picture of an egg and saying "Can't wait for
everyone to critique this."

--
Pierre Choderlos de Laclos
<https://upload.wikimedia.org/wikipedia/commons/e/ec/Laclos_by_Quentin_de_La_Tour.jpg?20201217134259>

[Hank Rogers]

Why not have one of your majesty's servants prepare the ravioli?

[Thomas]

They are done when they float.

[Ed Pawlowski]

I'd go with the pesto.

[jmcquown]

I split the difference. Half with the pesto, the other half drizzled
with EVOO and sprinkled with Garlic & Herb Mrs. Dash seasoning and
grated Parmesan.

Jill

[Sqwertz]

On Sun, 24 Jul 2022 17:48:19 -0400, jmcquown wrote:

> Can't wait for everyone to critique this. ;) The ravioli in the pot
> while simmering:
>
> https://i.postimg.cc/mDTDV0TC/ravioli.jpg

You should try putting them in the smoker. Or at least in a
sauce.

=sw

[Cindy Hamilton]

I've made ravioli several times. It doesn't take a day, and the result
was far superior to the packaged stuff.

That said, we usually buy the packaged stuff. Rana is a good brand. We
favor the Italian sausage ravioli or the chicken and roasted garlic
ravioli if sausage isn't available.

--
Cindy Hamilton

[Leonard Blaisdell]

On 2022-07-24, jmcquown <j_mc...@comcast.net> wrote:

> Do they even make such a thing? All I meant was I did not spend my day
> making pasta and filling and cutting it. I have known people who do
> that. A pastry wheel works nicely, I'm told, but like, pie crust I
> simply cannot be bothered.

Me either. I'm absolutely certain that I could make a pie crust or
ravioli by hand, although I never have. Why bother? They're cheap
without the work. I've never made homemade tamales either.

leo

[GM]

Exactly, as one ages, you wonder, "Is this something I want to use my limited
remaining time for...???"

Hence, no more home - made mayo, pasta, home preserving/canning, etc...

--
GM

[Gary]

I wouldn't do ravioli either. That's just for eye candy.

Pie crusts, I always do. Really doesn't take very long to make but that
time is well spent once you taste the difference.

I'll buy premade pies, but only if the entire thing is ready to eat or
cook and serve. No need to spend time making a good homemade filling
just to dump it into a ready made crust.

[Pierre Choderlos de Laclos]

On 25 Jul 2022 09:31:50 GMT, Leonard Blaisdell

Only communists do that.

[Cindy Hamilton]

Cheap isn't the whole purpose of sourcing food.

Homemade anything can be made to your specification. I like ravioli
with veal and spinach filling. You can't buy that at the grocery store.

That said, I usually make cannelloni because of its superior
filling-to-pasta ratio.

--
Cindy Hamilton

[Taxed and Spent]

Absolutely!

People rave about my ravs. They complain they will never like store
bought again.

[Taxed and Spent]

The pesto would over power.

[Taxed and Spent]

Looks like a good filling to dough ratio. All too rare these days.

[Ed Pawlowski]

If you use too much, like any condiment. Small amount is a nice accent.

[Sheldon Martin]

That's because they never tried Silver Star. I grew up one block from
their factory on McDonalds Avenue in Brooklyn.
https://1338630.site123.me/

[bruce bowser]

On Monday, July 25, 2022 at 9:10:12 AM UTC-4, Cindy Hamilton wrote:
> On 2022-07-25, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:
> > On 2022-07-24, jmcquown <j_mc...@comcast.net> wrote:
> >
> >> Do they even make such a thing? All I meant was I did not spend my day
> >> making pasta and filling and cutting it. I have known people who do
> >> that. A pastry wheel works nicely, I'm told, but like, pie crust I
> >> simply cannot be bothered.
> >
> >
> > Me either. I'm absolutely certain that I could make a pie crust or
> > ravioli by hand, although I never have. Why bother? They're cheap
> > without the work. I've never made homemade tamales either.
>
> Cheap isn't the whole purpose of sourcing food.

And its the direct opposite of big city French restaurants, Cindy.

[jmcquown]

On 7/25/2022 5:18 AM, Cindy Hamilton wrote:
> On 2022-07-24, jmcquown <j_mc...@comcast.net> wrote:
>> On 7/24/2022 5:43 PM, Sqwertz wrote:
>>> On Sun, 24 Jul 2022 17:36:23 -0400, jmcquown wrote:
>>>
>>>> I cooked the *braised* short ribs; a tried and true recipe in a very
>>>> nice sauce which everyone who was bitching about smoking short ribs
>>>> managed to snip. Oh well.
>>>
>>> Everyone? There, there, now. Calm down.
>>>
>>> My response was to Bryan, telling him how we use short ribs in
>>> great quantities in Texas. I don't how you took that as such an
>>> affront to yourself <shrug>. Anybody got some Geritol?
>>>
>> Oh, everyone else jumped in about smoking ribs. I don't actually care
>> what Bryan thinks.
>>
>>>> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
>>>> pasta)
>>>
>>> Dried ravioli? Ewww.
>>>
>>> -sw
>>
>> Do they even make such a thing? All I meant was I did not spend my day
>> making pasta and filling and cutting it. I have known people who do
>> that. A pastry wheel works nicely, I'm told, but like, pie crust I
>> simply cannot be bothered.
>
> I've made ravioli several times. It doesn't take a day, and the result
> was far superior to the packaged stuff.
>

A slight exaggeration on my part. The mother of a friend in Memphis
(she was Italian) used to make lobster ravioli. She made such a large
quantity of them she enlisted my friend and her sister to help with the
process which did indeed take a long time. They portioned them out and
froze it in batches.

> That said, we usually buy the packaged stuff. Rana is a good brand. We
> favor the Italian sausage ravioli or the chicken and roasted garlic
> ravioli if sausage isn't available.
>

I like the Rana brand better than some of the others. It's not
something I buy all that often.

Jill

[jmcquown]

I prepared a little pesto to use with half of the raviolis. I didn't
smother them in it. :)

Jill

[jmcquown]

Sorry, I've never seen or heard of the Silver Star brand. Must be a
regional thing.

Jill

[Ed Pawlowski]

When we lived in Philadelphia there were a few places that made them
superior to frozen. I don't think they exist any more. When we moved
to CT we either made them or went to Federal Hill in Providence RI where
you could buy good ones.

Same with pierogies. The store bought are usually crap compared to a
good home made or small local operation.

Never had the Rana brand but will look for them.

[Sheldon Martin]

On Mon, 25 Jul 2022 16:48:28 -0400, jmcquown <j_mc...@comcast.net>
wrote:

You haven't looked, Silver Star products are
isold all over the US. Once you try Silver Star ravioli you'll never
want any other. I've been eating Silver Star pasta products for some
75 years, nothing else compares. Silver Star ravioli is sold fresh
frozen, not dried. I would never think of making my own ravioli.
Anyone who says they are of Italian heritage that has never heard of
Silver Star lives under a rock... probably that rock in the Pacific
Ocean. There's actually no such thing as Ukelele food. Ukeleles only
llive on trash fish that they find washed up on beaches and
coconuts... ocasionally someone roasts a lost seagull.

[Alex]

Or breading them!

[Dave Smith]

We have a neighbour with a Polish/Ukrainian/Russian heritage and has a
huge family, 13 brothers and sisters. They used to invite us to big
parties for friends and family and she would make pierogies by the
hundreds. They were delicious. There is a Ukrainian church in the city
with a women's auxiliary that makes and sells great pierogies. The
commercial made stuff is pretty bad in comparison.

[Bryan Simmons]

**********
Winter laughed at Ian's predictability. Meanwhile, she had started
to whisk eggs for the ravioli. She and Ian worked well as a team in
breading the frozen squares, something that Ann called attention
to. They nearly filled a baking sheet, and let them sit to thaw
before frying them. "So, they're fried?" asked Ann. "How come
they're called toasted? Toasted isn't fried."
.
"It's a St. Louis thing, Ann." Winter was being silly. "Something a
Chicagolander can't be expected to understand." Winter put a big
wet kiss on Ann's cheek, and as she pulled away, Ann motioned in
Ian's direction with her eyes.
.
Ian noticed, and said, "You two can kiss or whatever else, all you
want, just not while I'm driving," then he added, "or operating
dangerous machinery."
**********

--Bryan

[jmcquown]

Not according to their web site. I'd have to order them online and
sorry, I'm not going to do that. Rana brand is quite nice.

> Once you try Silver Star ravioli you'll never
> want any other. I've been eating Silver Star pasta products for some
> 75 years, nothing else compares. Silver Star ravioli is sold fresh
> frozen, not dried.

Ah, fresh "frozen". The Rana brand I bought was not frozen. Refrigerated.

> I would never think of making my own ravioli.
> Anyone who says they are of Italian heritage that has never heard of
> Silver Star lives under a rock...

Um, who said anything in this thread about being of Italian heritage?

Jill

[GM]

"Toasted ravioli, that Old St. Louis Treat...!!!"

I liked them when I used to go there...

Right up there with Provel as a local culinary legend...

;o)

--
GM

[Hank Rogers]

Isn't Popeye an Italian jew?

[Bryan Simmons]

They generally serve them with a sauce peculiar to toasted
ravioli that goes well with them. My book characters
breaded their own, something I've never done. The filling
for meat ravioli on The Hill (my father called it Dago Hill),
is part beef, and part veal, with a little spinach. The flavor
is very delicate, and I know that it would surprise folks
that I prefer it boiled, rather than fried, so nothing
competes with the taste of the filling.

>
> Right up there with Provel as a local culinary legend...
>

Provel isn't good for anything.
>
> --
> GM

--Bryan

[Thomas]

75 is big. What do you remember about Nagasaki?
Were you in the navy way back?

[GM]

"It's a joke, son..."

;-D

--
GM

[Hank Rogers]

Isn't that stuff mostly used in st louis styled slop?

[Ed Pawlowski]

You could just move to Nevada

Silver Star. Silver Star through the next decades has continued to grow
reaching annual sales of 12 million with customers on the east coast,
Arizona, Nevada, California.

[Hank Rogers]

Ed Pawlowski wrote:
> On 7/25/2022 7:40 PM, jmcquown wrote:
>> On 7/25/2022 7:20 PM, Sheldon Martin wrote:
>
>>>
>>> You haven't looked, Silver Star products are
>>> isold all over the US.
>>
>> Not according to their web site.  I'd have to order them online
>> and sorry, I'm not going to do that.  Rana brand is quite nice.
>>
>>>  Once you try Silver Star ravioli you'll never
>>> want any other.  I've been eating Silver Star pasta products
>>> for some
>>> 75 years, nothing else compares.  Silver Star ravioli is sold
>>> fresh
>>> frozen, not dried.
>>

>> Ah, fresh "frozen".  The Rana brand I bought was not frozen.Â

>> Refrigerated.
>>
>>>  I would never think of making my own ravioli.
>>> Anyone who says they are of Italian heritage that has never
>>> heard of
>>> Silver Star lives under a rock...
>>
>> Um, who said anything in this thread about being of Italian
>> heritage?
>>
>> Jill
>>
>
> You could just move to Nevada
>
> Silver Star. Silver Star through the next decades has continued to
> grow reaching annual sales of 12 million with customers on the east
> coast, Arizona, Nevada, California.

Wouldn't top's friendly market be closer?

[GM]

Yes, but even this cheap mock - cheeze is far too expensive a luxury protein for Cabbinoid Pervert Nurse Kuthe...

He must must meekly subsist on brown rice - based "Not Dogs"...

--
GM

[songbird]

jmcquown wrote:
...
> Um, who said anything in this thread about being of Italian heritage?

it cracks me up. in my entire life i've never bought any
pre-made ravioli of the type i'd consider good. we did buy
Franco-American canned ravioli but i'd put that at nearly
dog-food grade stuff. it was edible and filling but barely
so as a hungry kid. now i'd just make my own - however
instead of all that bother i'd just make whatever sauce
and meat in the sauce that i liked and put it over pasta
or use good bread and be happy with that. sometimes these
are just food and not anything i need to get fancy about.
i'm sure not going to worry about impressing my toilet
bowl as that is where most of it ends up anyways after
being properly "presented..."

of course, presentation is sometimes fun and important
but most of the time here neither of us gives a rats butt
about it. happiness is knowing when to pick your battles.
:) we've never had anyone complain about our food and
they're always happy when we cook for them, that is because
it is about flavor more than anything else and we never
skimp on the important stuff of these dishes or full meals.

granny was the same way, she had a big family to feed
and she cooked quite a bit all day to do that. if you
visited the food tasted good, but you'd get dishes of
this or that brought to you any time you sat at the
kitchen table even if you weren't hungry. the only way
she'd stop feeding you is if you got up and went outside
or took a nap or something. presentation was what you
saw if you paid for it out at a restaurant or someone
bought a cake or other fancy pastries at the bakery.


songbird

[jmcquown]

Sheldon has mentioned Mrs. T's bran [frozen] pierogies from time to
time. I tried them, once with a potato filling and then a couple of
years ago with a spinach/cheese filling. Both times they were extremely
blah; I won't be trying those pierogies again.

Jill

[Pierre Choderlos de Laclos]

On Tue, 26 Jul 2022 15:24:57 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>Sheldon has mentioned Mrs. T's bran [frozen] pierogies from time to
>time. I tried them, once with a potato filling and then a couple of
>years ago with a spinach/cheese filling. Both times they were extremely
>blah; I won't be trying those pierogies again.

How can something with these ingredients not taste good?

"Sauerkraut (Cabbage, Salt, Water, Sodium Benzoate, Sodium
Metabisulfite), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine,
Riboflavin, Folic Acid), Water, Dehydrated Potatoes (Potatoes, Mono &
Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Salt, Soybean
Oil, Sugar, Onions, Eggs, Guar Gum and Gum Tragacanth (Standardized
with Dextrose), Spice."

I like that they standardised the gum tragacanth with dextrose. Nice
touch.

--
Pierre Choderlos de Laclos
<https://upload.wikimedia.org/wikipedia/commons/e/ec/Laclos_by_Quentin_de_La_Tour.jpg?20201217134259>

[Pierre Choderlos de Laclos]

On Sunday, July 24, 2022 at 4:36:30 PM UTC-5, j_mc...@comcast.net wrote:
> I cooked the *braised* short ribs; a tried and true recipe in a very
> nice sauce which everyone who was bitching about smoking short ribs
> managed to snip. Oh well.
>
> I generally plan ahead and cook several things over the weekend so I'll
> have leftovers to portion out and pop in the freezer to have for lunch
> or dinner at a later date.
>
> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
> pasta) from the refrigerated section of the grocery store. The brand is
> Rana and it's stuffed with ricotta and spinach. Cook in salted
> simmering water for no more than 5 minutes, then drain.
>
> I haven't decided yet whether or not it will need some sort of sauce or
> simply a little drizzle of EVOO and grated parmesan on top. I have the
> ingredients for basil pesto, might go that route.
>
> Jill

I have a big mouth but when I have a chance to become
independent, I hide under Jill's skirt instead.

[Ed Pawlowski]

On 7/26/2022 3:24 PM, jmcquown wrote:

>
> Sheldon has mentioned Mrs. T's bran [frozen] pierogies from time to
> time.  I tried them, once with a potato filling and then a couple of
> years ago with a spinach/cheese filling.  Both times they were extremely
> blah; I won't be trying those pierogies again.
>
> Jill
>

More dough than filling. My babcai would cry if you served them.

[bruce bowser]

There must be a lot of bobcats, there

[jmcquown]

Definitely more dough and some of the most bland stuff I ever tasted. I
have never had freshly made pierogies but I'd probably like like them if
I ever did.

Jill

[Cindy Hamilton]

Mrs. T's _are_ nasty. I like pierogi filled with sauerkraut, mushrooms
(preferably wild mushrooms), or pork. Or some combination thereof.

Pierogi are useful for stretching leftovers or small amounts of
expensive ingredients. And, of course, potato pierogi are useful if
you're poor.

We've got a Polish restaurant in town that's very good. In my mother's
area, there's a lot more places. She lives generally where the Poles of
Hamtramck landed when they fled Detroit. (In 1970, Hamtramck was 90%
Polish; it's now 14.5%.)

--
Cindy Hamilton

[itsjoan...@webtv.net]

On Tuesday, July 26, 2022 at 4:05:16 PM UTC-5, j_mc...@comcast.net wrote:
>
> Definitely more dough and some of the most bland stuff I ever tasted. I
> have never had freshly made pierogies but I'd probably like like them if
> I ever did.
>
> Jill
>

I've had freshly made pierogies and what a waste of my time eating those
blah dough and mashed potato bombs. Blech.

I was assured I would think I had died and gone to heaven when I tasted them.
The appeal simply appalled me; talk about a let down!!

[Pierre Choderlos de Laclos]

Just because you once have boring spaghetti doesn't mean all spaghetti
sucks. Duh.

--

[Dave Smith]

As a WASP I have to say that I consider myself lucky that my first
exposure to pierogies was freshly home made. Even better, I got to same
the regular potato and cheese and sauerkraut. The sauerkraut were
especially tasty. My friend was adopted and his adoptive family had a
Polish surname. It turned out that his mother, the one who made the
peirogies, was a Newfoundlander.

Since that time I have had them at our neighbours and have bought them
from a Ukranian church women's group and from an eastern European
butcher. I tried the commercially made variety once only.

[Pierre Choderlos de Laclos]

On Tue, 26 Jul 2022 17:16:32 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2022-07-26 5:05 p.m., jmcquown wrote:
>> On 7/26/2022 4:04 PM, Ed Pawlowski wrote:
>
>>> More dough than filling.  My babcai would cry if you served them.
>>
>> Definitely more dough and some of the most bland stuff I ever tasted.  I
>> have never had freshly made pierogies but I'd probably like like them if
>> I ever did.
>>
>>
>
>As a WASP

A WASP???
<https://c.tenor.com/r0lP8SLg5eYAAAAM/running-quick.gif>

[Graham]

They are delicious but like all Polish/Ukrainian food, have a plateful
of them and 3 days later you'll be hungry again!

[Pierre Choderlos de Laclos]

On Sunday, July 24, 2022 at 4:36:30 PM UTC-5, j_mc...@comcast.net wrote:
> I cooked the *braised* short ribs; a tried and true recipe in a very
> nice sauce which everyone who was bitching about smoking short ribs
> managed to snip. Oh well.
>
> I generally plan ahead and cook several things over the weekend so I'll
> have leftovers to portion out and pop in the freezer to have for lunch
> or dinner at a later date.
>
> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
> pasta) from the refrigerated section of the grocery store. The brand is
> Rana and it's stuffed with ricotta and spinach. Cook in salted
> simmering water for no more than 5 minutes, then drain.
>
> I haven't decided yet whether or not it will need some sort of sauce or
> simply a little drizzle of EVOO and grated parmesan on top. I have the
> ingredients for basil pesto, might go that route.
>
> Jill

Just because I suck doesn't mean that you have to suck. Duh.

[itsjoan...@webtv.net]

On Tuesday, July 26, 2022 at 4:14:30 PM UTC-5, Pierre Choderlos de Laclos wrote:
>
> Just because you once have boring spaghetti doesn't mean all spaghetti
> sucks. Duh.
>

Try to keep up. Spaghetti wasn't mentioned.

Have you been into John's dope??????

[Pierre Choderlos de Laclos]

On Tue, 26 Jul 2022 14:54:36 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Tuesday, July 26, 2022 at 4:14:30 PM UTC-5, Pierre Choderlos de Laclos wrote:
>>
>> Just because you once have boring spaghetti doesn't mean all spaghetti
>> sucks. Duh.
>>
>Try to keep up. Spaghetti wasn't mentioned.

Ever heard of a comparison? That's c o m p a r i s o n. (Use your
finger.)

[jmcquown]

Apparently Bruce doesn't know about pierogies.

Jill

[Pierre Choderlos de Laclos]

On Tue, 26 Jul 2022 18:15:52 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I've even had them hand made by a Russian woman. Y'all are a bit
simple. One more time: c o m p a r i s o n. (Use finger.)

[Hank Rogers]

Same experience for me. Wife is from a small town near pissburg PA
with lots of east European and russian emigrant stock.

I didn't get it either, but maybe I missed something. I would try
again.

[Hank Rogers]

Damn dave, I bet you carry a basket of pierogies to hand out at the
pickle ball courts.

[Hank Rogers]

Graham wrote:
> On 2022-07-26 3:05 p.m., jmcquown wrote:
>> On 7/26/2022 4:04 PM, Ed Pawlowski wrote:
>>> On 7/26/2022 3:24 PM, jmcquown wrote:
>>>
>>>>
>>>> Sheldon has mentioned Mrs. T's bran [frozen] pierogies from

>>>> time to time.  I tried them, once with a potato filling and
>>>> then a couple of years ago with a spinach/cheese filling.Â

>>>> Both times they were extremely blah; I won't be trying those
>>>> pierogies again.
>>>>
>>>> Jill
>>>>
>>>

>>> More dough than filling.  My babcai would cry if you served them.

>>
>> Definitely more dough and some of the most bland stuff I ever

>> tasted.  I have never had freshly made pierogies but I'd

>> probably like like them if I ever did.
>>
>> Jill
>>
> They are delicious but like all Polish/Ukrainian food, have a
> plateful of them and 3 days later you'll be hungry again!

Use a tortilla and roll up some taters .... You're done.

[Hank Rogers]

How often do you go to hamtramack? I bet it's pretty dangerous now.

[itsjoan...@webtv.net]

On Tuesday, July 26, 2022 at 5:04:23 PM UTC-5, Pierre Choderlos de Laclos wrote:
>
> On Tue, 26 Jul 2022 14:54:36 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Tuesday, July 26, 2022 at 4:14:30 PM UTC-5, Pierre Choderlos de Laclos wrote:
> >>
> >> Just because you once have boring spaghetti doesn't mean all spaghetti
> >> sucks. Duh.
> >>
> >Try to keep up. Spaghetti wasn't mentioned.
> >
> Ever heard of a comparison? That's c o m p a r i s o n. (Use your
> finger.)
>

Night and day comparison.

[itsjoan...@webtv.net]

On Tuesday, July 26, 2022 at 5:38:30 PM UTC-5, Hank Rogers wrote:

>
> itsjoan...@webtv.net wrote:
>
> > I've had freshly made pierogies and what a waste of my time eating those
> > blah dough and mashed potato bombs. Blech.
> >
> > I was assured I would think I had died and gone to heaven when I tasted them.
> > The appeal simply appalled me; talk about a let down!!
> >
> Same experience for me. Wife is from a small town near pissburg PA
> with lots of east European and russian emigrant stock.
>
> I didn't get it either, but maybe I missed something. I would try
> again.
>

I had them in eastern PA, lots of eastern European and Ukranian stock.
Once was enough for me.

[Pierre Choderlos de Laclos]

On Tue, 26 Jul 2022 16:17:10 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Tuesday, July 26, 2022 at 5:04:23 PM UTC-5, Pierre Choderlos de Laclos wrote:
>>
>> On Tue, 26 Jul 2022 14:54:36 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Tuesday, July 26, 2022 at 4:14:30 PM UTC-5, Pierre Choderlos de Laclos wrote:
>> >>
>> >> Just because you once have boring spaghetti doesn't mean all spaghetti
>> >> sucks. Duh.
>> >>
>> >Try to keep up. Spaghetti wasn't mentioned.
>> >
>> Ever heard of a comparison? That's c o m p a r i s o n. (Use your
>> finger.)
>>
>Night and day comparison.

Night is much darker than day.

[Pierre Choderlos de Laclos]

It's a good thing your first plate of smoked dead animal, green beans,
corn bread, bbq'ed marshmallows and ice tea wasn't boring or you'd
never have eaten it again.

[itsjoan...@webtv.net]

On Tuesday, July 26, 2022 at 6:56:16 PM UTC-5, Pierre Choderlos de Laclos wrote:
>
> It's a good thing your first plate of smoked dead animal, green beans,
> corn bread, bbq'ed marshmallows and ice tea wasn't boring or you'd
> never have eaten it again.
>

Damn! That sounds gooooood!!!

[Pierre Choderlos de Laclos]

I know, your kind of food!

[Hank Rogers]

Hell yes! deal me in.

For a plate of that good food, I'll even let the master have a good
long whiff.

[Cindy Hamilton]

Do we need to add pierogi to our list of topics that come up regularly?

--
Cindy Hamilton

[Cindy Hamilton]

They're dumplings, and really only as flavorful as their filling. Try
them stuffed with something more interesting.

Heh. I found a "Big Mac pierogi" recipe on the web.

--
Cindy Hamilton

[Cindy Hamilton]

On 2022-07-26, Hank Rogers <ha...@nospam.invalid> wrote:
>

> How often do you go to hamtramack? I bet it's pretty dangerous now.

Never, anymore. It's a pass-through on the way to my mother's house.
I don't really have a reason to stop there.

It's completely surrounded by Detroit. I'm sure you can do the math.

--
Cindy Hamilton

[Gary]

On 7/26/2022 4:04 PM, Ed Pawlowski wrote:
> On 7/26/2022 3:24 PM, jmcquown wrote:
>
>>

>> Sheldon has mentioned Mrs. T's bran [frozen] pierogies from time to
>> time.  I tried them, once with a potato filling and then a couple of
>> years ago with a spinach/cheese filling.  Both times they were
>> extremely blah; I won't be trying those pierogies again.
>>

>> Jill
>>
>
> More dough than filling.  My babcai would cry if you served them.

Same with "Hot Pockets." They would probably be more popular if they
weren't so stingy with the filling. Just add more filling and charge a
higher price for it. They would sell more and maybe even make more profit.

[Pierre Choderlos de Laclos]

Exactly. Joan seems to think there is only one single pierogi in the
world. She tried, it, didn't like it and never again!

"I had a sandwich yesterday. I didn't like it. I'll never have a
sandwich again!"

Awww.

[Sheldon Martin]

On Wed, 27 Jul 2022 Pierre Choderlos de Laclos wrote:

>On Wed, 27 Jul 2022 Cindy Hamilton wrote:

>
>>On 2022-07-26, Hank Rogers wrote:
>>>
>>> Same experience for me. Wife is from a small town near pissburg PA
>>> with lots of east European and russian emigrant stock.
>>>
>>> I didn't get it either, but maybe I missed something. I would try
>>> again.
>>
>>They're dumplings, and really only as flavorful as their filling. Try
>>them stuffed with something more interesting.

Not just the filling, mostly depends on the sauce/soup they're in...
same as any pasta. Order wonton soup at a Chinese restaurant, if the
soup is flat the wontons taste flat too. I find that the filling for
wontons/ravioli mostly add texture... the same with pirogies. All the
elements of a dish need to be taken into account. Food encompasses
all the sensory perceptions, especially the visual... presentatation
is most important... presentation and aroma prepare one for the
flavor/texture. The finast properly cooked beefsteak sloppily plated
won't taste good. One of the first things a bartender learns is
presentation... how booze is poured is as important as its quality,
proper glassware is as important as the quality of a wine... otherwise
fine Champagne may as well be swigged skid row style at room
temperature from the bottle in a brown paper bag.

[itsjoan...@webtv.net]

If you want to. We can even add brown rice to our frequent topics.

[itsjoan...@webtv.net]

On Wednesday, July 27, 2022 at 5:22:16 AM UTC-5, Pierre Choderlos de Laclos wrote:
>
> On Wed, 27 Jul 2022 09:12:03 GMT, Cindy Hamilton
> <hami...@devnull.com> wrote:
> >
> >They're dumplings, and really only as flavorful as their filling. Try
> >them stuffed with something more interesting.
> >
> Exactly. Joan seems to think there is only one single pierogi in the
> world. She tried, it, didn't like it and never again!
>

The reason I was sorely disappointed was that I was assured hands down these
particular pierogies were the absolute best on the planet. Nothing would compare
with these nor would anything ever made compare with the filling. The absolute
best in the world, I was told this by numerous people. I was also given instructions
of how they were to be prepared and served which I followed to a T.

I was also told that a hamburger bun split open, copiously smeared with Miracle
Whip and then a piece of lunch meat plopped on top and broiled was fine eats.
Fried chicken on top of a waffle and sprinkled with powdered sugar also needs
to be mentioned as the finest fare in the land. Some even pour honey over all
this.

All of this was served to me while in Pennsylvania. Good gawd.

[Pierre Choderlos de Laclos]

On Sunday, July 24, 2022 at 4:36:30 PM UTC-5, j_mc...@comcast.net wrote:
> I cooked the *braised* short ribs; a tried and true recipe in a very
> nice sauce which everyone who was bitching about smoking short ribs
> managed to snip. Oh well.
>
> I generally plan ahead and cook several things over the weekend so I'll
> have leftovers to portion out and pop in the freezer to have for lunch
> or dinner at a later date.
>
> Right now I'm cooking ravioli. This is "fresh" ravioli (IOW, not dried
> pasta) from the refrigerated section of the grocery store. The brand is
> Rana and it's stuffed with ricotta and spinach. Cook in salted
> simmering water for no more than 5 minutes, then drain.
>
> I haven't decided yet whether or not it will need some sort of sauce or
> simply a little drizzle of EVOO and grated parmesan on top. I have the
> ingredients for basil pesto, might go that route.
>
> Jill

What do you think of my new moniker - "Pierre Paedophile"?

[Graham]

On 2022-07-27 1:22 p.m., itsjoan...@webtv.net wrote:
> On Wednesday, July 27, 2022 at 5:22:16 AM UTC-5, Pierre Choderlos de Laclos wrote:
>>
>> On Wed, 27 Jul 2022 09:12:03 GMT, Cindy Hamilton
>> <hami...@devnull.com> wrote:
>>>
>>> They're dumplings, and really only as flavorful as their filling. Try
>>> them stuffed with something more interesting.
>>>
>> Exactly. Joan seems to think there is only one single pierogi in the
>> world. She tried, it, didn't like it and never again!
>>
> The reason I was sorely disappointed was that I was assured hands down these
> particular pierogies were the absolute best on the planet. Nothing would compare
> with these nor would anything ever made compare with the filling. The absolute
> best in the world, I was told this by numerous people.

I've had the same experience with bagels. "These are great", "the best"
etc., etc.
But they have always been a tough chew. I just don't see what all the
fuss is about.

[Pierre Choderlos de Laclos]

I used to make my own sourdough bagels years ago and they were very
good.

[Dave Smith]

If you ever find yourself in Montreal go to one of their more famous
bagel shops. They will change your mind about bagels. I used to have
them when we went to visit our son when he was living there and when he
came to visit he would bring some. When he moved to Toronto there was a
Lebanese bakery that made bagels that were as good, but the last I heard
the place closed. I don't even bother with bagels around here. There are
as disappointing as Black Forest cakes.

[Ed Pawlowski]

Bagels and pierogies do have one thing in common. Some really are good
but many of them vary from mediocre to nasty. Packaged bagels in the
supermarket are crap.

Hard to find, but there are good ones out there.

[Hank Rogers]

Ed Pawlowski wrote:
> On 7/27/2022 5:30 PM, Graham wrote:
>> On 2022-07-27 1:22 p.m., itsjoan...@webtv.net wrote:
>
>>> The reason I was sorely disappointed was that I was assured
>>> hands down these

>>> particular pierogies were the absolute best on the planet.Â

>>> Nothing would compare
>>> with these nor would anything ever made compare with the

>>> filling.  The absolute

>>> best in the world, I was told this by numerous people.
>>
>> I've had the same experience with bagels. "These are great", "the
>> best" etc., etc.
>> But they have always been a tough chew. I just don't see what all
>> the fuss is about.
>
> Bagels and pierogies do have one thing in common.  Some really are
> good but many of them vary from mediocre to nasty.  Packaged bagels
> in the supermarket are crap.
>
> Hard to find, but there are good ones out there.

Florida is probably covered up with jewish delis. Some areas have
none within a hundred miles.

[Leonard Blaisdell]

On 2022-07-25, GM <gregorymorr...@gmail.com> wrote:

> Exactly, as one ages, you wonder, "Is this something I want to use my limited
> remaining time for...???"

> Hence, no more home - made mayo, pasta, home preserving/canning, etc...


I used to make duck jerky, smoke trout and white bass and was decent on
the barbecue. I never made a bread that flopped. I pickled fish. I cured
meat.
I enjoyed it then. I wouldn't now. I think I still have a "Little Chief
Smoker" somewhere in the rafters.

[jmcquown]

On 7/27/2022 5:30 PM, Graham wrote:

That, too! Okay, someone will say if you've never been to NYC or one of
the five boroughs you never had a real bagel. Sorry, it's the recipe
not the location. I have had them and they're just tough simmered then
baked rounds of dough.

Jill

[Leonard Blaisdell]

On 2022-07-25, Gary <g.ma...@att.net> wrote:

> Pie crusts, I always do. Really doesn't take very long to make but that
> time is well spent once you taste the difference.

> I'll buy premade pies, but only if the entire thing is ready to eat or
> cook and serve. No need to spend time making a good homemade filling
> just to dump it into a ready made crust.


I quit buying pre-made pies about a decade ago for the simple reason
that they're not good for my wife, and she can't resist.

I only make pies during the holiday season now. That would be two pies,
one for Thanksgiving and one for Christmas. They're made with Pillsbury
crusts and the pecan pie recipe off a Karo bottle :)

[songbird]

itsjoan...@webtv.net wrote:
...

> All of this was served to me while in Pennsylvania. Good gawd.

lol, now i'm hongry, hongry hippo!


songbird

[songbird]

Graham wrote:
...

> I've had the same experience with bagels. "These are great", "the best"
> etc., etc.
> But they have always been a tough chew. I just don't see what all the
> fuss is about.

i like bagels. they take a little longer for me to eat.
that's a good thing.


songbird

[Michael Trew]

On 7/26/2022 17:06, Cindy Hamilton wrote:
>
> Mrs. T's _are_ nasty. I like pierogi filled with sauerkraut, mushrooms
> (preferably wild mushrooms), or pork. Or some combination thereof.

They aren't terrible, but good home made ones are so much better. I've
had good home made ones, but I've never been the one to make them. That
needs to change soon.

> Pierogi are useful for stretching leftovers or small amounts of
> expensive ingredients. And, of course, potato pierogi are useful if
> you're poor.
>
> We've got a Polish restaurant in town that's very good. In my mother's
> area, there's a lot more places. She lives generally where the Poles of
> Hamtramck landed when they fled Detroit. (In 1970, Hamtramck was 90%
> Polish; it's now 14.5%.)

Seems that they've fled her neighborhood as well. Why is that?

[Michael Trew]

On 7/25/2022 19:20, Sheldon Martin wrote:
> On Mon, 25 Jul 2022 16:48:28 -0400, jmcquown<j_mc...@comcast.net>
> wrote:
>
>> On 7/25/2022 10:12 AM, Sheldon Martin wrote:
>>>
>>> That's because they never tried Silver Star. I grew up one block from
>>> their factory on McDonalds Avenue in Brooklyn.
>>> https://1338630.site123.me/
>>>
>> Sorry, I've never seen or heard of the Silver Star brand. Must be a
>> regional thing.
>>
>> Jill

I've never been to it, but there's a Silver Star deli right in McKees
Rocks, PA, that I pass by regularly. I thought it was a local thing...
I didn't realize that it was national.

> You haven't looked, Silver Star products are
> isold all over the US.

[Cindy Hamilton]

On 2022-07-28, Michael Trew <michae...@att.net> wrote:
> On 7/26/2022 17:06, Cindy Hamilton wrote:
>>
>> Mrs. T's _are_ nasty. I like pierogi filled with sauerkraut, mushrooms
>> (preferably wild mushrooms), or pork. Or some combination thereof.
>
> They aren't terrible, but good home made ones are so much better. I've
> had good home made ones, but I've never been the one to make them. That
> needs to change soon.

I'd still never make them with potato filling.

>> Pierogi are useful for stretching leftovers or small amounts of
>> expensive ingredients. And, of course, potato pierogi are useful if
>> you're poor.
>>
>> We've got a Polish restaurant in town that's very good. In my mother's
>> area, there's a lot more places. She lives generally where the Poles of
>> Hamtramck landed when they fled Detroit. (In 1970, Hamtramck was 90%
>> Polish; it's now 14.5%.)
>
> Seems that they've fled her neighborhood as well. Why is that?

If the presence of the huge Polish-American Cultural Center is any
indication, they haven't fled her neck of the woods. Her specific
neighborhood was always populated by Michigan Hillbillies.

--
Cindy Hamilton

[Cindy Hamilton]

I have a little more time left than you, I think. Some things are still
worth making from scratch. That's why we have 6-8 quarts of homemade
spaghetti sauce in the freezer. And always salad dressings from
scratch.

Mayo isn't worth it, especially for the small quantities we use.

My mother, OTOH, seems to be subsisting on Stouffer's frozen meals.

--
Cindy Hamilton

[Ed Pawlowski]

I made mashed potatoes last night. I enjoyed them but would never think
of wrapping them in dough.

Potatoes are mild to start, adding a bland dough would ruin them. A
good sauerkraut pierogie can be good though.

[Dave Smith]

I quit making jam. I used to make too much of it and would end up
having to give it away or throw it away. We use so much less jam than we
used to that I would just as well buy it and not bother with all the work.

I would make mayo if we used a lot more than we do. A jar of mayo lasts
us months. If I had something coming up that could use a whole batch of
mayo I would gladly make it. It is so much better than the commercial
product.

We buy blue cheese dressing, but most of our salads are dressing with
the stuff my wife makes. It is excellent and we always have some on hand.

> My mother, OTOH, seems to be subsisting on Stouffer's frozen meals.

She may not want to bother cooking full meals for herself. For a lot of
people, Stouffers and the like are better than what they are capable of
cooking.

[Dave Smith]

That was my introduction to pierogies. That left me with a very positive
impression of them and the hope of tasting some as good again.

[Cindy Hamilton]

It's feasible to spice up potatoes enough to make them interesting as a
filling. My bakery makes a strudel that filled with mostly potatoes,
and it's quite tasty. Spuds are cut into chunks, not mashed.

<https://m.facebook.com/ZingermansBakehouse/photos/a.112639248977/10158756875628978/?type=3>

(Sorry about the link to Fecesbook, but it's the first photo that I
found".)

Monstrously tasty, but about a zillion calories for very little nutrition.
A thin slice might make a good appetizer.

> Potatoes are mild to start, adding a bland dough would ruin them. A
> good sauerkraut pierogie can be good though.

Mmmm. Makes me want to break out the recipe. I have all the
ingredients on hand, if I substitute yogurt for sour cream in the dough.

--
Cindy Hamilton

[Cindy Hamilton]

On 2022-07-28, Dave Smith <adavid...@sympatico.ca> wrote:
> On 2022-07-28 9:16 a.m., Cindy Hamilton wrote:
>> On 2022-07-27, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:
>
>>> I used to make duck jerky, smoke trout and white bass and was decent on
>>> the barbecue. I never made a bread that flopped. I pickled fish. I cured
>>> meat.
>>> I enjoyed it then. I wouldn't now. I think I still have a "Little Chief
>>> Smoker" somewhere in the rafters.
>>
>> I have a little more time left than you, I think. Some things are still
>> worth making from scratch. That's why we have 6-8 quarts of homemade
>> spaghetti sauce in the freezer. And always salad dressings from
>> scratch.
>
> >
> > Mayo isn't worth it, especially for the small quantities we use.
> I quit making jam. I used to make too much of it and would end up
> having to give it away or throw it away. We use so much less jam than we
> used to that I would just as well buy it and not bother with all the work.
>
> I would make mayo if we used a lot more than we do. A jar of mayo lasts
> us months. If I had something coming up that could use a whole batch of
> mayo I would gladly make it. It is so much better than the commercial
> product.

> We buy blue cheese dressing, but most of our salads are dressing with
> the stuff my wife makes. It is excellent and we always have some on hand.

I don't like blue cheese, but my husband prefers to make his own blue
cheese dressing.

>> My mother, OTOH, seems to be subsisting on Stouffer's frozen meals.
>
> She may not want to bother cooking full meals for herself. For a lot of
> people, Stouffers and the like are better than what they are capable of
> cooking.

I'm developing a plan to cook more nourishing things (with more
vegetables), freeze them, and give her some home-cooked food. Scalloped
potatoes are scarcely a balanced diet.

For about a week we were looking at putting her into assisted living,
but then she called and said she doesn't want to leave her house after
all. *sigh*

--
Cindy Hamilton

[Sheldon Martin]

A potato k'nish can be very tasty.

[Sheldon Martin]

On Thu, 28 Jul 2022 09:48:26 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2022-07-28 9:16 a.m., Cindy Hamilton wrote:
>> On 2022-07-27, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:
>
>>> I used to make duck jerky, smoke trout and white bass and was decent on
>>> the barbecue. I never made a bread that flopped. I pickled fish. I cured
>>> meat.
>>> I enjoyed it then. I wouldn't now. I think I still have a "Little Chief
>>> Smoker" somewhere in the rafters.
>>
>> I have a little more time left than you, I think. Some things are still
>> worth making from scratch. That's why we have 6-8 quarts of homemade
>> spaghetti sauce in the freezer. And always salad dressings from
>> scratch.
>
> >
> > Mayo isn't worth it, especially for the small quantities we use.
>I quit making jam. I used to make too much of it and would end up
>having to give it away or throw it away. We use so much less jam than we
>used to that I would just as well buy it and not bother with all the work.
>
>I would make mayo if we used a lot more than we do. A jar of mayo lasts
>us months. If I had something coming up that could use a whole batch of
>mayo I would gladly make it. It is so much better than the commercial
>product.

We use Hellmans from a quart jar, lasts us about a year... but's it's
very easy to season mayo... add some grated cheese or pickle relish,
or whatever you like... no need to season the entire quart... after
spreading some on a sandwhich I almost always sprinkle it with spices.