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I like turtles posted:What can you guys tell me about Polish food, beyond perogi and sausage? I've got a new restaurant across the street opening soon, "The Polish Cottage", and I want to get some idea of what I'm looking at. Will it be Polish owned and operated? This will probably make a huge difference in the quality of the food. The pierogi and sausage will come in roughly a bazillian different forms - namely fresh and smoked for the sausage, then sweet cheese or not for the pierogi. Their dill pickle soup and czarnina will most likely be scrumptious. Kapusta is a staple - it's essentially a slightly more sweet sauerkraut. Potatoes are huge in Polish cuisine, so there will be a lot of different methods there as well. Also expect great golumpki (as mentioned - stuffed cabbage), and crepes of several varieties. All of the Polish restaurants around me also do a "Hungarian Pancake," which is a thick potato pancake topped with a heavily paprika'd goulash.
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Sep 21, 2011 20:04
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| # ¿ May 3, 2024 05:39 |
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I like turtles posted:I was driving by a week ago and saw some folks inside doing work. I turned in to chat with them and they both had pretty heavy accents. My first post came off overly pretentious, sorry about that. And you're right, sounds pretty Polish; I'm excited for you! Before moving to a predominately Polish town, my only experience with the food was Stouffer's and Mrs. T's plug and play frozen meals, blech. Enjoy!
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Sep 22, 2011 15:06
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Nevvy Z posted:Here's a dumb question! How do I start eating green vegetables. Grilled asparagus finished with a touch of lemon juice or some balsamic is loving amazing.
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Oct 17, 2011 19:37
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I roasted some tops the other night with some other root vegetables, and it was a small disaster - they turned into asparagus mush in your mouth.  Didn't really think that one through.
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Oct 17, 2011 19:56
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Why not try deglazing with some beef or chicken stock, and building your sauce from there?
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Oct 19, 2011 16:59
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CzarChasm posted:I love this bastard: I can second this, used it just last night. Easy to break down and wash, easy to use.
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Nov 22, 2011 23:18
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I just started dry aging my steaks in the fridge for a day before cooking, and holy cow what a difference. While talking with a co-worker, she mentioned that she does the same thing with pork chops, which caught me off guard. Is dry aging beneficial - or alternately, dangerous - with meats other than beef?
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Jul 11, 2012 16:45
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I have two quick questions about salmon, or I suppose, thick skin-on fish filets in general. 1. How do I know if I've scaled them enough? I can sit there for a couple of minutes with the back of my knife and almost constantly remove scales, eventually just saying "gently caress it" and throwing it in the pan. I don't necessarily have scales in the pan or even noticeably on the plate when they're done, but the fact that I can scrape and scrape and scrape and keep removing them is throwing me for a loop. 2. Is there a general consensus on how to start the filet? I keep hearing conflicting methods on the temperature, first side down, etc. Right now I slit the back three or four times to get through the skin, heat my pan to medium, add oil, and put the filet in skin-down first then flip after about 4 minutes (or until the opaque-ness starts creeping up). I've tried going in flesh side down first, both letting it sear in oil until it releases, or immediately moving it around. It seems like every time I go in flesh first - whether moving it or not - it'll stick to the pan and just become decimated when I try to flip. If I go skin-down, I have a hard time getting a nice crispy skin. Is my pan just not hot enough? Ideally I'd like a crispy skinned, crusty topped, medium salmon filet, and can't quite get there. Help me GWS, you're my only hope!
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Apr 1, 2013 14:14
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Psychobabble posted:Scale it until no more scales come off, rinsing it often under running water. Then leave it skin down on paper towels while you heat a heavy pan on medium high until it's hot but not smoking. Apply a liberal amount of oil to the pan and season the fish. Place it skin down in your pan and hold the fish flat against the pan for a minute (this ensures even contact and crisp skin.) Cook it 90% of the way to your desired temp, then flip it and let it sit on the other side for a few seconds. Consume. Gorgeous, thanks! Fo3 posted:What type of pan? Yeah, it's a thick steel saute pan from Ikea:  Uneven contact and too low of heat sound like the problems.
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Apr 1, 2013 19:08
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wormil posted:Chop them up, add 3.5% salt by weight, put in a jar to ferment until you can't stand to wait any longer. Then puree and enjoy. Sorry for this necroquote, but I wanted a bit of clarity here because we're going to have a ton of serrano, jalapeno, and habanero peppers this year as well. 1 lb of peppers would equal out to 0.035 lbs (~0.5 oz) of salt? Is my math right on that ratio?
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Aug 17, 2018 19:45
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| # ¿ May 3, 2024 05:39 |
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thank you Casu, SubG, and of course wormil!
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Aug 20, 2018 14:58
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