Text 23327, 115 rader
Skriven 2012-04-05 07:13:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Best Eats
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> There are enough ex-Poles here to justify a Polish club, but I don't
 GJ> know of any restaurants.  It could be that they are like Filipinas,
 GJ> where any suggestion by a husband that they go out to a Filipino
 GJ> restaurant is met with, "What's wrong with my cooking?  Why do you
 GJ> want to go to some other woman's restaurant?  I can cook better than
 GJ> any Filipino restaurant cook!!"

Many of the ethnic restaurants were opened and patronised in celebration of
newly found prosperity by recent immigrants. From eating meat once a week or
less they were now in a position to eat meat whenever they cared to - and
better, have it cooked and served somewhere that was not "home".
 
 GJ> There are quite a few Filipino migrants in Adelaide, and there have
 GJ> been occasional attempts to open a Filipino restaurant in Adelaide,
 GJ> but they have all failed.  Possibly the owners have also been bad
 GJ> business managers.  Adelaide has more restaurants per population than
 GJ> anywhere in Australia; old ones are closing, and hopeful new ones
 GJ> opening all the time.

 GJ> The Polish food that I have come across is best described as
 GJ> "satisfying comfort food", such as:-

 GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05

 GJ>       Title: Pirogi  (Polish  Sauerkraut Dumplings)
 GJ>  Categories: Side dish, Polish, Cheese
 GJ>       Yield: 4 Servings

Filled dumplings are not uniquely Polish -- but, other than Chinese dumplings
are middle European (with an offshoot from Italy (ravioli)). My first
experience with "real" dumplings of that sort was at the Alabama Jam picnic at
Pat Stockett's in '98. Don Houston's new(ish) wife, Maya, brought a selection
of both sweet and savoury varienyki (or varenyky) from her mother. Oh, my, they
were most excellent.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Varenyki (Filled Dumplings) Ukrainian
 Categories: Dumplings, Breads
      Yield: 10 Servings
 
      5 c  Unbleached all-purpose flour
      1 ts Salt
      2 tb Butter
      1 c  Evaporated milk; NOT
           - condensed milk
    1/2 c  Water; as needed
           Filling; your choice
 
  Combine the flour and salt in a large bowl, forming a well
  in the middle. Add the butter and milk and mix lightly
  until the flour is absorbed. (Add a little warm water as
  needed.) Knead until the dough sticks together, cover and
  allow to rest for a few minutes, then knead until smooth.
  Cover and set aside. (This dough should be somewhat soft,
  since more flour will be added as the dough is rolled
  out.) 

  Or, in a processor, combine the flour, salt, and butter,
  stirring a few times, then with the machine running, add
  liquids until a ball forms. Allow to rest for a few
  minutes and then process until smooth. Place the dough in
  a lightly oiled bowl, turn, and cover for about 30
  minutes. (It may be wrapped in plastic and refrigerated
  for a day or so, brought to room temperature and then
  rolled out.) 

  Place a fourth of the dough on a floured work surface,
  re-covering the rest of the dough. Roll into a circle,
  starting at the center and rolling outwards to maintain an
  even thickness, turn over and again from the center, roll
  the dough out to about 1/8-inch thickness. Run a hand
  under the bottom to loosen it. With a 3-inch biscuit
  cutter or wine glass, cut into rounds. 

  When done cutting, place 1 Tb of the filling on one side
  of each, flipping the other half over the top and sealing
  with your fingers or a fork. Make sure each is sealed or
  the filling will come out when cooked. Place each of the
  dumplings on a floured cookie sheet, keeping the dumplings
  covered with a towel. Repeat with the remaining dough,
  saving the scraps until last. Use as little flour as
  possible in this process or the scraps will be come tough
  and heavy. 

  Gently drop 12 to 15 varenyky into 3 quarts of boiling
  water, in a large wide pot or Dutch oven. Do NOT
  overcrowd. Stir and cook for about 3 to 4 minutes. Drain
  in a colander and place on a lightly oiled cookies sheet,
  shaking to coat with a thin film to prevent sticking. Do
  NOT pile the dumplings on top of each other as this
  distorts their shape. If the varenyky are to be frozen,
  remove with a slotted spoon when they float to the top. DO
  NOT overcook. 

  To freeze. place in the freezer on an oiled cookie sheet
  when tepid (lukewarm). When they are rigid, store in
  tightly sealed plastic bags. 

  TO SERVE: Varenyky may be poached, pan-fried or steamed,
  served as an accompaniment or meats or served with sour
  cream, chopped sauteed onions or fried bacon with a little
  bacon fat.
  
  From: Don Houston       Date: 24 Jan 97

  Uncle Dirty Dave's Archives
 
MMMMM

... People who throw kisses are hopelessly lazy. Bob Hope
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