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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

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Comment by Daniel W on January 11, 2017 at 5:09pm

Creamy Broccoli Soup. Nice for a chilly winter's day. I don't measure, so it's all approximate. Saute 1/4 onion and 2 cloves of garlic in 1 tablespoon of olive oil, in a sauce pan until the onions are clear. Add a handful of broccoli florets, and 1 cup of broth. I dissolve 1 vegetarian bullion cube in 1 cup hot water to make the broth. Bring to boil, simmer about 15 min until the broccoli is tender. Add about 1/3 cup of soft tofu. Bring to boil again. Transfer to hot-liquid safe blender or food processor. Blend until smooth. I like this with some basil or pepper sprinkled on top. Very filling. Can make same thing with other vegetables instead of broccoli, such as Roma tomatoes, cauliflower, or mushrooms. Or maybe pumpkin or squash puree?   I think some version of this originally came from a "Magic Bullet" recipe pamphlet.

Comment by Daniel W on January 11, 2017 at 11:46am

Joan, I love going to the local Asian markets.  There is a lot more there for me, than at the Slavic markets, except for those tasty dumplings.  It's just fun to explore.

I got some Chinese hot sauce at the Asian market last week, it was too hot even for Ning.  I bought it because it had his name on the label.  I added a teaspoon to the dressing for potato salad today, very zingy!  Just what it needed!

Cabbage rolls might be next on the list of foods to conquer.

Thanks for the photo comments!  Probably had more eyes looking at them, here, than in the last 90 years.  Fun to share.

Comment by Idaho Spud on January 11, 2017 at 10:56am

Carl, I also like the story of your Polish cleaning lady.

Daniel, interesting old pictures of ancestors.

Pierogies:  I've only had the one kind from Fred Meyers I think it was, but liked them a lot.  That was many years ago, and haven't seen them since in any store.

Comment by Joan Denoo on January 11, 2017 at 3:17am

Carl, I appreciate the story of your Polish cleaning lady and her cabbage rolls. Coming from a war experience such as she endured and remained a kind and sweet lady says a lot about the ability of the human mind to remain civil. 

I love cabbage rolls and usually make them the Swedish style, with potato, rice, meats, onion, salt, pepper, allspice, sugar, and egg.

Another version I make is Hungarian style, with onion, garlic, long grain white rice, ground beef & port, salt, pepper, sauerkraut, diced tomatoes, tomato paste, smoked bacon. 

Comment by Joan Denoo on January 11, 2017 at 1:18am

Daniel, yes, I have the bread machine, but prefer to feel the dough as I knead it. I used it a couple of time. 

The old photos look familiar, people sitting on the front of the market visiting with neighbors, the large scales, full body aprons worn by the men. These precious reminders of our past make me feel proud. 

Pierogies! I love them! I've never made them, however,  my cousin, Paula makes them with leftover roast dinner or stew, with potatoes, peas, carrots, celery, and gravy. She makes big batches and freezes them. I love when she serves them. She simmers them in water and then puts them in a hot skillet with a light coating of oil to brown them.

I like your story of finding the Ukrainian and Russian grocery stores and bakeries; many delicious tastes from those traditions.

I especially like Asian markets with all the different vegetables and fruits. 

Comment by Plinius on January 11, 2017 at 1:07am

Great, I love old pictures! Thanks, Daniel!

Comment by Daniel W on January 10, 2017 at 11:45pm

Carl, I bet Chicago has the highest Polish population in the country.  It must be the weather, or Ive been posessed by a Northeast Europe demon, made rye bread, got uncooked dill pickles, and pierogies.  

All the time I lived in Chicago, I didnt know there were Polish banquet halls!  But I lived around Western and Peterson, more in the Indian restaurant area.  Now I forget the major street.

I had a lot of Russian patients and various from Ukraine, Romania, Bosnia. Some heartbreaking tragedy there, it's such a harsh planet we live on. 

But your word is right - comfort food!

Comment by The Flying Atheist on January 10, 2017 at 11:20pm

I had homemade pierogies at this last Thanksgiving meal.  My niece's husband, who is Polish, made them.  I always loved them.

For eight years back in the 1990's I used to work in the office of a manufacturer that had a very large Polish workforce.  Whenever we celebrated a holiday or special event in the factory, we were catered with perogies, sausages, dill pickles and rye bread from one of the local Polish banquet halls.  What wonderful comfort food!

The first time I ever ate stuffed cabbage, it was homemade by the Polish cleaning lady and given to me as a gift.  She was very sweet and had an interesting and tough life.  During World War 2 she was taken from Poland by Russian troops and spent time in a Russian work camp.  After the war she ended up on a boat to Mexico and then finally came to the U.S. from there.  She had nothing good to say about the Russians.  On the other hand, she deplored violence and seeing other people hurt, I'm sure as a result of her treatment in the work camp.  She had a wonderful sense of humor and we always laughed when together.  I'll always fondly remember Helen.

Comment by Daniel W on January 10, 2017 at 11:08pm

GC, I bought potato with onion, and potato with pepper.  Im happy if they are just potato.  Other additives included cabbage - of course, it's Russian! - or various meats that I dont eat. Next trip I'll get the ones with cabbage.

The Ukranian store also had lots of shapes of egg noodles, so I bought some, and all kinds of pastries, sausages, and dark looking things in jars.  All I need is the dumplings.

Comment by Grinning Cat on January 10, 2017 at 10:43pm

Sounds delicious! What varieties of pierogies did you see at the Russian and Ukrainian stores?

 

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