Frozen perogies

Melba's Jammin said:

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

Quoted message said:

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan?

Yes, W. Village.

Quoted message said:

We missed it, Bubba Vic!

Yes, and it's a damn shame! They offer Polish pierogi, Russian pelmeni
and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
Azerbaijani kutaby, etc., all with various and sundry fillings. There
are also some soups, including your beloved beety borscht. Ah!

Bubba

On Fri, 4 Feb 2005 23:53:44 +0100, [email hidden] (Victor Sack)

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

Quoted message said:

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan?

Yes, W. Village.

Quoted message said:

We missed it, Bubba Vic!

Yes, and it's a damn shame! They offer Polish pierogi, Russian pelmeni
and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
Azerbaijani kutaby, etc., all with various and sundry fillings. There
are also some soups, including your beloved beety borscht. Ah!

Bubba

This place sounds awfully nice. I have not had decent pelmeni since a
favorite hole-in-the-wall place on upper Madison closed years ago. I
will be in Manhattan tomorrow and will try to get down there.

Boron

Victor Sack said:

Melba's Jammin said:

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

Quoted message said:

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan?

Yes, W. Village.

Quoted message said:

We missed it, Bubba Vic!

Yes, and it's a damn shame! They offer Polish pierogi, Russian pelmeni
and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
Azerbaijani kutaby, etc., all with various and sundry fillings. There
are also some soups, including your beloved beety borscht. Ah!

Bubba

The place is on 190 Bleeker Street. I keep planning to go there, but
have never done so. :o(

If I can push myself out the door today. I may go there and get some
for tomorrow's Super Bowl dinner. Of course, Marcel does not eat
pierogis and if I don't invite him, I will have to eat them all
myself. Not such a bad thought. :o)

Melba's Jammin said:

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

Quoted message said:

Agree about the commercial ones. We don't live very far from the Mrs
T's factory and there isn't much you can do to make them more than
"industrial" quality.

Quoted message said:

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan? We missed it, Bubba Vic!

No, 2 states over. But I will be in Manhattan next week and will check
out the one in the West Village as noted further along in the thread.

Margaret Suran at [email hidden] wrote on 2/5/05 8:54 AM:

Quoted message said:

Victor Sack said:

Melba's Jammin said:

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

> There is a local shop like you mentioned called something like "Pops
> Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan?

Yes, W. Village.

Quoted message said:

We missed it, Bubba Vic!

Yes, and it's a damn shame! They offer Polish pierogi, Russian pelmeni
and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
Azerbaijani kutaby, etc., all with various and sundry fillings. There
are also some soups, including your beloved beety borscht. Ah!

Bubba

The place is on 190 Bleeker Street. I keep planning to go there, but
have never done so. :o(

If I can push myself out the door today. I may go there and get some
for tomorrow's Super Bowl dinner. Of course, Marcel does not eat
pierogis and if I don't invite him, I will have to eat them all
myself. Not such a bad thought. :o)

I would love to help you eat pierogies, Margaret.
DIdn't we go to a pierogi palace on First Avenue, not far from the Veselka
Coffee Shop, somewhere in the teens? Those were delicious!

Now I'm craving pierogies.

On Sat 05 Feb 2005 08:55:37a, Dog3 wrote in rec.food.cooking:

Quoted message said:

This thread is making me drool. Don't go without me. Has anyone made them
with kraut?

Michael

I'm pretty sure Barb makes them with kraut.

Wayne

In article <[email hidden]>, Dog3

Quoted message said:

Quoted message said:

Now I'm craving pierogies.

This thread is making me drool. Don't go without me. Has anyone made
them with kraut?
Michael

You mean besides me? :-)
I had a note from Rona -- she made potato-filled pirohy yesterday.
Perfectly triangular they are, too, Bubba . :-p
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

Dog3 said:

Quoted message said:

Now I'm craving pierogies.

This thread is making me drool. Don't go without me. Has anyone made them
with kraut?

My introduction to perogies was the home cooking of the mother of a friend of
mine who made the with sauerkraut. It set the standard for me.

Margaret Suran said:

Victor Sack wrote:

[Pop's Pierogi]

Quoted message said:

Quoted message said:

They offer Polish pierogi, Russian pelmeni
and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
Azerbaijani kutaby, etc., all with various and sundry fillings. There
are also some soups, including your beloved beety borscht. Ah!

The place is on 190 Bleeker Street. I keep planning to go there, but
have never done so. :o(

If I can push myself out the door today. I may go there and get some
for tomorrow's Super Bowl dinner. Of course, Marcel does not eat
pierogis and if I don't invite him, I will have to eat them all
myself. Not such a bad thought. :o)

You can get very good pierogi at that little hole-in-the-wall Ukrainian
place on 1st Ave. I'm ashamed to confess that we forgot the ones you
bought us in the freezer in our apartment. :-((( When we returned to
Texas, I was tempted to turn around and fly back to NY to pick them
up...

So, at Pop's Pierogi it is better to get what they are most familiar
with, namely pelmeni (Siberian, for preference). If you are going to
take them home, try to get them to sell you frozen pelmeni, which you
can then boil at your leisure. The same applies to khinkali. You can
also get pirozki (little pies, meat-filled for preference) which can
also be eaten cold. As to chebureki and kutaby, they are best eaten
freshly-made, in situ. They are also kinds of savoury pies, not
dumplings. Also, they are large and flat - one or two constitute a
serving. Perhaps Marcel will like them - take him along.

Bubba

Melba's Jammin said:

I had a note from Rona -- she made potato-filled pirohy yesterday.
Perfectly triangular they are, too, Bubba . :-p

Eternal shame on her!

Bubba

Dog3 said:

Quoted message said:

Quoted message said:

>Now I'm craving pierogies.

This thread is making me drool. Don't go without me. Has anyone made
them with kraut?
Michael

You mean besides me? :-)
I had a note from Rona -- she made potato-filled pirohy yesterday.
Perfectly triangular they are, too, Bubba . :-p

Do you put anything else besides the kraut in them?

Michael

My aunt was the pierogie maker in my family. She made the filling by
sauteing the kraut with onions, chopped mushrooms and black pepper. I
think she probably used bacon or pork fat.

She also made a version with maybe 50-50 kraut and chopped cabbage.

Dog3 said:

Quoted message said:

My aunt was the pierogie maker in my family. She made the filling by
sauteing the kraut with onions, chopped mushrooms and black pepper. I
think she probably used bacon or pork fat.

She also made a version with maybe 50-50 kraut and chopped cabbage.

Oh Gawd that sounds delicious. All you people and killing me over here with
these mouth watering fixings.

Michael

Then there were the sweet versions. We used to pick wild blueberries and
she would make incredible blueberry filled pierogies.

Sheryl Rosen said:

Margaret Suran at [email hidden] wrote on 2/5/05
8:54 AM:

Quoted message said:

If I can push myself out the door today. I may go there and get
some for tomorrow's Super Bowl dinner. Of course, Marcel does
not eat pierogis and if I don't invite him, I will have to eat
them all myself. Not such a bad thought. :o)

I would love to help you eat pierogies, Margaret. DIdn't we go to a
pierogi palace on First Avenue, not far from the Veselka Coffee
Shop, somewhere in the teens? Those were delicious!

Now I'm craving pierogies.

I didn't get there. The buses were on a Saturday schedule and it
would have taken me all day to get back and forth.

Let's go to Pop's the next time you get the day off!!! There must be
a semi-holiday coming up, otherwise we could plan to get together with
our Saturday Friends and have lunch there as soon as the weather gets
better.

The other place we went to is on First Avenue right off St. Marks
Place. The Veselka is on Second Avenue, two blocks south of the 2nd
Ave. Deli. Both have good take out pierogi, but Pop's are supposed to
be much better. M

Dog3 said:

Melba's Jammin' <[email hidden]> wrote in
news:barbschaller- [email hidden]:

Quoted message said:

In article <[email hidden]>, Dog3

Quoted message said:

> Now I'm craving pierogies.

This thread is making me drool. Don't go without me. Has
anyone made them with kraut? Michael

You mean besides me? :-) I had a note from Rona -- she made
potato-filled pirohy yesterday. Perfectly triangular they are,
too, Bubba . :-p

Do you put anything else besides the kraut in them?

Michael

Michael, after you eat Barbara's pierogi, even though they are
triangular, you will be disappointed in most others. Her dough melts
in your mouth and the fillings are very special.

Does she put anything besides the kraut in them, you ask. Just part
of herself, the little secret ingredient called "love".

Victor Sack said:

Margaret Suran <[email hidden]> wrote:

[Pop's Pierogi]

Quoted message said:

You can get very good pierogi at that little hole-in-the-wall
Ukrainian place on 1st Ave. I'm ashamed to confess that we forgot
the ones you bought us in the freezer in our apartment. :-(((
When we returned to Texas, I was tempted to turn around and fly
back to NY to pick them up...

So, at Pop's Pierogi it is better to get what they are most
familiar with, namely pelmeni (Siberian, for preference). If you
are going to take them home, try to get them to sell you frozen
pelmeni, which you can then boil at your leisure. The same applies
to khinkali. You can also get pirozki (little pies, meat-filled
for preference) which can also be eaten cold. As to chebureki and
kutaby, they are best eaten freshly-made, in situ. They are also
kinds of savoury pies, not dumplings. Also, they are large and
flat - one or two constitute a serving. Perhaps Marcel will like
them - take him along.

The Tripe Soup was what I liked best from that little Ukrainian Place.
The pierogis were nice, but the dough was not as good as the one
that Barbara makes.

I will go to Pop's as soon as a find the time.

As for forgetting the ones in the freezer, I believe you already told
me about it. Even if you had remembered to take them, they would be
long gone by now. :o) You probably have some good places in
Duesseldorf for Pierogis and such other delicacies. M

Sheryl Rosen said:

Margaret Suran at [email hidden] wrote on 2/5/05

8:54 AM:

Quoted message said:

Quoted message said:

Victor Sack said:

Melba's Jammin' <[email hidden]> wrote:

> In article <[email hidden]>, George
> <[email hidden]> wrote:
> (snip)
>
>
>> There is a local shop like you mentioned called something like

"Pops

Quoted message said:

Quoted message said:

Quoted message said:

>> Pierogies". It is one of the last places I know to get good

pierogies.

Quoted message said:

Quoted message said:

Quoted message said:

>
> Lower Manhattan?

Yes, W. Village.

> We missed it, Bubba Vic!

Yes, and it's a damn shame! They offer Polish pierogi, Russian

pelmeni

Quoted message said:

Quoted message said:

Quoted message said:

and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek

samsa,

Quoted message said:

Quoted message said:

Quoted message said:

Azerbaijani kutaby, etc., all with various and sundry fillings.

There

Quoted message said:

Quoted message said:

Quoted message said:

are also some soups, including your beloved beety borscht. Ah!

Bubba

The place is on 190 Bleeker Street. I keep planning to go there,

but

Quoted message said:

Quoted message said:

have never done so. :o(

If I can push myself out the door today. I may go there and get

some

Quoted message said:

Quoted message said:

for tomorrow's Super Bowl dinner. Of course, Marcel does not eat
pierogis and if I don't invite him, I will have to eat them all
myself. Not such a bad thought. :o)

I would love to help you eat pierogies, Margaret.
DIdn't we go to a pierogi palace on First Avenue, not far from the

Veselka

Quoted message said:

Coffee Shop, somewhere in the teens? Those were delicious!

Now I'm craving pierogies.

on first avenue in the village there is christine's and teresa's. both
make excellent pierogies, whichever way you like them.

nadiarosina said:

on first avenue in the village there is christine's and teresa's. both
make excellent pierogies, whichever way you like them.

Thank You, I have eaten at Christine's, but that was many years ago.
I have never been to Teresa's, but I certainly may eat there, if the
opportunity arises. If I do, I will report back to all. M

Quoted message said:

Dog3 said:

Margaret Suran <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

Melba's Jammin' <[email hidden]> wrote in

Quoted message said:

Quoted message said:

Quoted message said:

>>>Now I'm craving pierogies.
>>
>>This thread is making me drool. Don't go without me. Has
>>anyone made them with kraut? Michael
>
>You mean besides me? :-) I had a note from Rona -- she made
>potato-filled pirohy yesterday. Perfectly triangular they are,
>too, Bubba . :-p

Do you put anything else besides the kraut in them?

Michael, after you eat Barbara's pierogi, even though they are
triangular, you will be disappointed in most others. Her dough melts
in your mouth and the fillings are very special.

Does she put anything besides the kraut in them, you ask. Just part
of herself, the little secret ingredient called "love".

You are both very similar in the 'love' aspect. I adore you both. Now Barb
will have to make pierogi for the next brunch, if you have one.
Michael

Start working on Barbara to make the trip again. As often as she can
make it here, that is how often I will have a brunch in her honor.

She does not have to bring pierogi, just herself. :o) As for you,
Marcel casa will be you casa, of course.

Victor Sack said:

Margaret Suran <[email hidden]> wrote

You probably have some good places in

Quoted message said:

Quoted message said:

Duesseldorf for Pierogis and such other delicacies. M

Unfortunately, not. There is not a single Polish restaurant in
Düsseldorf.

Quoted message said:

BTW, I shall never forgive you for cheating me out of a check at
that restaurant. For those still not familiar with Margaret, I
officially declare her to be thoroughly dishonourable and
untrustworthy. I was the one who invited her and all the others in
our party to the restaurant, with the implied understanding that I
would be paying for the dinner. Yet, when the bill came, Margaret
as always insisted on paying it, got out a credit card and tried to
hand it to the waitress. Just in time, I lunged forward and got
hold of her card. A long, hard, violent and bloody struggle
ensued, but the forces of goodness finally prevailed and I managed
to confiscate her card, with bits of her nails and skin still
clinging to it. Exhausted, I settled back to catch my breath.
Quick as a lightning, Margaret drew out *another* card and handed
it to a passing waiter, leaving me with no chance to do anything.
Sneaky and shameful, simply shameful! Just ask Barb, one of the
witnesses.

Bubba, Marcel and I had to do it in self defense. Up to that point
you had taken care of every restaurant bill.

Bubba, I miss you very much. But this is something I will discuss
away from the news group, it is of no interest to anybody else.

Tomorrow is Fasching. Do people in Germany and Austria still eat
Faschingskrapfen for this holiday? Here, starting with Lent, Hot
Cross Buns will be featured in all the neighborhood bakeries. M

In article <[email hidden]>,

(Victor Sack) said:

Margaret Suran said:

The Tripe Soup was what I liked best from that little Ukrainian Place.
The pierogis were nice, but the dough was not as good as the one
that Barbara makes.

Barb doesn't make 'em with meat. Anyway, she is not in any way
deserving, especially not of that very tasty tripe soup. Whenever you
turned, she was fishing out pieces of tripe from her plate and putting
them into yours. Such an uncouth and even scandalous behaviour, don't
you agree? Especially, as she could have been putting those pieces just
as easily in *my* plate instead!

Quoted message said:

As for forgetting the ones in the freezer, I believe you already told
me about it. Even if you had remembered to take them, they would be
long gone by now. :o) You probably have some good places in
Duesseldorf for Pierogis and such other delicacies. M

Unfortunately, not. There is not a single Polish restaurant in
Düsseldorf or vicinity, the nearest one being in Aachen. There is one
Russian restaurant here and another that is Russian-Caucasian, but their
pelmeni are not very good, resembling the ones we had at the Russian
Samovar. They may or may not be home-made, but they definitely taste
like an industrial product.

BTW, I shall never forgive you for cheating me out of a check at that
restaurant.
For those still not familiar with Margaret, I officially declare her to
be thoroughly dishonourable and untrustworthy. I was the one who
invited her and all the others in our party to the restaurant, with the
implied understanding that I would be paying for the dinner. Yet, when
the bill came, Margaret as always insisted on paying it, got out a
credit card and tried to hand it to the waitress. Just in time, I
lunged forward and got hold of her card. A long, hard, violent and
bloody struggle ensued, but the forces of goodness finally prevailed and
I managed to confiscate her card, with bits of her nails and skin still
clinging to it. Exhausted, I settled back to catch my breath. Quick as
a lightning, Margaret drew out *another* card and handed it to a passing
waiter, leaving me with no chance to do anything. Sneaky and shameful,
simply shameful! Just ask Barb, one of the witnesses.

Bubba

My corroborating story goes to the highest bidder.
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.