In the Kitchen with Hannibal Dexter: Rant a Fromage

[TBoneTX 45,319]

I even have my garage door opener on the internet.

Did you hear about the guy who had his vasectomy done at Sears?

Every time he gets an erection, his garage door opens.

Need super power nap now

Everybody needs a nap.

I'm still deeply hurt you haven't commented my post about Polish pierogi and kiełbasa

Si above, oj tak.

[TBoneTX 45,319]

How about hot rubias in lieu of the cat...

How about hot rubias AND the cat, huh man?

[TBoneTX 45,319]

I launched 2 people this morning

You sent them on a long walk off a short pierogi, huh man?

[TBoneTX 45,319]

Hubby took a damn hour to choose which one he wanted.

Did he/you & he research their characteristics first, huh ma'am?

[TBoneTX 45,319]

I have a special "retail" face that makes people think I'm super interested and really want to talk to them about EVERYTHING... And then they tell me their life stories. LOL!

Retail would be a wonderful business if it weren't for the people, si and no ma'am.

I'm a bit of a chameleon

I enjoy putting my pet chameleon on plaid cloth, si man.

[TBoneTX 45,319]

We should have like a VJ prize drawing.....

1st place- weekend in Toledo

2nd prize- a week in Toledo

3rd prize- 3 weeks in Toledo.....

I haven't been back to Toledo since 1982, no man, but I don't win drawings, no man.

[TBoneTX 45,319]

So very sleepy. Mini-B. had Many'th bad night in a row, which means that the entire casa did. No nap tonight, no zzz man; took Mini-B. on a walk to check the mail, let him help give the car a drink (add oil & warsher-fluid), and took him to give Mommy's car a bath (to the car-warsh). He enjoyed all, and Mrs. T-B. got some desperately needed alone-time, but it all ended about Many minutes too late to start a nap.

Furthermore, the cat, who had been dozing at our feet as we groggily slogged through Many pages of this thread in order to keep up with it, has been biting our shins. Did she bring up a wrapper that we didn't notice, huh and no see man?

Regardless, cat prep hopefully-major-zzz-very-soonish man. Mornin', Asia!

[Merrytooth 5,748]

Good night, TBoneX

[Jacque67 7,328]

I've got excellent DSL here, 12Meg costs me about 56 per month. I've been streaming movies on three tvs at once and had plenty of room for more.

me three, this week is sucking the big one.

Me four. Difficult to get up the enthusiasm to work this week

[Asia 2,498]

Morning!

[Asia 2,498]

we eat nutria...we no eat dogs.

My grandpa had a nutria farm.

And the whole family ate them.

My grandma made a great sauce with it and it was delicious!

And don't tell me they don't eat dogs in the gulag....

Never been into gulag, so I have no idea what they eat there.

No gulags in Poland or Czech Rep.

Wait you just called kielbasa dog food.

No I didn't

Just because we feed our dogs kiełbasa we eat too, it doesn't mean that kiełbasa is a dog food

[Asia 2,498]

yes really....my dad had a nutria farm..for meat and the fur...we made coats out of it.

My grandpa sold all the fur.

Nutria meat is really good!

[Asia 2,498]

Wow,she does look like me!

Yes she does!

Why didn't you tell us, you're working in Steve's daughter's kindergarten?

[Asia 2,498]

Asia, do you have a simple pierogi recipe I could have? You can't really get them down here but hubs and I love them. I had homemade once and they're the awesomest thing ever! Omg... I miss pierogies!!!

That's a receipe of my favorite pierogies

Potato-Cheese Pierogi Recipe - Pierogi Ruskie

Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 1 hour Yield: 30 Potato-Cheese Pierogi

Ingredients:

• Dough:
• 2 to 2 1/2 cups all-purpose flour
• 1 large room-temperature egg
• 1 teaspoon salt
• About 1 cup lukewarm water
• Potato-Cheese Filling:
• 2 pounds scrubbed russet potatoes, boiled in their jackets
• 2 tablespoons finely minced onion sauteed in 1 tablespoon butter
• 8 ounces room-temperature dry curd or farmers cheese or ricotta
• Salt to taste
• Pepper to taste (optional)

Preparation:

1. Peel potatoes and fork blend or rice them (do not mash), and mix with sauteed onion and farmer's cheese. For best results, according to chef Mark, some small pieces of whole potato should remain. Season to taste and set aside.

2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm water at a time. Bring the dough together, kneading well and adding more flour or water as necessary. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

3. On a floured work surface, roll the dough out thinly and cut with a 2-inch round or glass. Spoon a portion of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, reroll and fill. Repeat with remaining half of dough.

4. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel. Bring a large, low saucepan of salted water to boil. Drop in the pierogi about six at a time. Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a serving platter.

5. Serve warm with carmelized onions or fried bacon pieces, and a dollop of sour cream, if desired.

http://easteuropeanfood.about.com/od/pierogidoughs/r/ruskiepierogi.htm

Of course you can have different fillings... Mushrooms, some fruits or something :

I hope that helps

Edited May 16, 2014 by Asia

[Jacque67 7,328]

That's a receipe of my favorite pierogies

Potato-Cheese Pierogi Recipe - Pierogi Ruskie

Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 1 hour Yield: 30 Potato-Cheese Pierogi

Ingredients:

• Dough:
• 2 to 2 1/2 cups all-purpose flour
• 1 large room-temperature egg
• 1 teaspoon salt
• About 1 cup lukewarm water
• Potato-Cheese Filling:
• 2 pounds scrubbed russet potatoes, boiled in their jackets
• 2 tablespoons finely minced onion sauteed in 1 tablespoon butter
• 8 ounces room-temperature dry curd or farmers cheese or ricotta
• Salt to taste
• Pepper to taste (optional)

Preparation:

• Peel potatoes and fork blend or rice them (do not mash), and mix with sauteed onion and farmer's cheese. For best results, according to chef Mark, some small pieces of whole potato should remain. Season to taste and set aside.

• Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm water at a time. Bring the dough together, kneading well and adding more flour or water as necessary. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

• On a floured work surface, roll the dough out thinly and cut with a 2-inch round or glass. Spoon a portion of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, reroll and fill. Repeat with remaining half of dough.

• Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel. Bring a large, low saucepan of salted water to boil. Drop in the pierogi about six at a time. Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a serving platter.

• Serve warm with carmelized onions or fried bacon pieces, and a dollop of sour cream, if desired.

http://easteuropeanfood.about.com/od/pierogidoughs/r/ruskiepierogi.htm

Of course you can have different fillings... Mushrooms, some fruits or something :

I hope that helps

Sounds good, but a lot of work!