Text 23372, 86 rader
Skriven 2012-04-06 17:18:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BEST EATS  20406
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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,

 DD> Many of the ethnic restaurants were opened and patronised in
 DD> celebration of newly found prosperity by recent immigrants. From eating
 DD> meat once a week or less they were now in a position to eat meat
 DD> whenever they cared to - and better, have it cooked and served
 DD> somewhere that was not "home". 

Re the "once a week", Joan told me that she spoke to a recently
arrived Polish migrant about that, and was told that, "Yes, it is true
we could only afford meat once a week.  The rest of the time we had to
make do with chicken."  The pork mainly went in to exported sausages.

When I was there 2 years ago, although I liked the bigos, imported
Norweigen smoked salmon was cheap, and an excellent meal for 2 of us,
of grilled trout and 2 pairs of frogs' legs, with beers, was only Zl60
($20).  The shopping malls had KFC, McD, Burger King and Viking fast
food shops, which were packed with smartly dressed young Poles.  The
legacy of the Russian occupation is not all bad, as Russia re-built
the cultural centre of Warsaw, which had been systematically destroyed
on the express orders of Hitler.

 GJ> The Polish food that I have come across is best described as
 GJ> "satisfying comfort food", such as:-
 
 GJ>       Title: Pirogi  (Polish  Sauerkraut Dumplings)

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

Unfortunately I missed that picnic.  As you say, dumplings and their
pastry-enclosed cousins exist in almost every culture.  Even samosas
and pasties fit the general description.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lumpia
 Categories: Filipino, Appetizers
      Yield: 8 Servings
 
    250 g  Pork mince
    250 g  Chicken mince
    200 g  Cabbage, chopped
    100 g  Bean sprouts
    100 g  French beans, finely sliced
      3 ea Garlic cloves
      2 t  Pepper, freshly ground
      4 ea Spring onions, chopped
      2 ea Carrots, julienne
     36 ea Spring roll wrappers
           Peanut oil as required
 
  Fry the pork, chicken and garlic in a little moderately hot oil until
  nearly cooked, then add spring onions, carrots, black pepper, salt.
   Fry on the same medium heat until vegetables are half cooked.  Add
  the cabbage, beans and the bean sprouts and fry on the same heat until
  everything is just cooked.  Take care not to overcook the vegetables.
  Remove the mixture and allow to cool. Separate the spring roll
  wrappers, and quickly place a spoonful of the mixture just off-centre
  on each wrapper, folding in the ends and rolling up to form a parcel.
  When all are wrapped, and the wrappers allowed to harden slightly,
  deep fry until golden brown and crisp on the outside. Allow to drain
  on absorbent paper.
  
  Serve with a thin hot sauce made by leaving 10 garlic cloves and 15
  hot chillies in a jar of vinegar for a month or so.   After biting
  the end off each lumpia, spoon a little sauce into the lumpia before
  continuing to eat. Alternatively, a commercial chilli-based dipping
  sauce can be used.
  
  :       Recipe by Flor Jamieson, typed by Glen
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)