que isto seja esquecido

If you want to cook Pierogi for your breakfast, lunch or dinner you should start by first getting yourself a polish brother. It might sound difficult, specially if you’re hungry, but, believe me, it is not that hard. After the third vodka shot you got a friend for life. After the fifth: there’s your brother. If you can still open your eyes.

You should then drive to the supermarket. The best car to carry the flour, the oil, the hot water, all that is necessary for the pierogis, is Maluch.

Here are some pictures taken in Poland, last (and first) time I was there.

and here’s a video that goes to show something…

and here’s a special email that has just arrived from my polish brother

as for MALUCH
we need to think how to get you a Maluch or other Polish oldschool car to Portugal:
http://www.otomoto.pl/index.php?sect=show&id=C5599271
http://www.otomoto.pl/index.php?sect=show&id=C6186999
or
http://moto.allegro.pl/item428761465_fiat_126p_maluch_fso_1996r_extra_woz_bydgoszcz.html
http://moto.allegro.pl/item428077166_fiat_126_p_maluch.html
http://moto.allegro.pl/item431063835_turbo_maluch_126p_warszawa.html
Maluch is fucking cheap, 200€ and you have one!!!
the issue is how to transport it from PL to PT.
talk to Goncalo and if you want to be the only ones in Iberian Peninsula driving Polish speedy arrow, we think about this seriously:):)

Doesn’t that makes you think? It made me…

Anyway, I guess you can skip the Maluch part and simply walk up to the nearest gourmet shop like Lidl, if you’re in Portugal or anywhere else in the world, and carry all your ingredients back home. When you’re done you should get something like this.

At this time we should start playing the what-is-wrong-with-this-picture game. If you look close enough you might notice the one thing that you very rarely find in a pierogi recipe: codfish. So, because of that, let’s get one thing straight: “We the people” love codfish. We had 1001 ways for cooking it. Now there’s 1002. That’s how it goes. You don’t question that. WE don’t question that. Anyway, somewhere along the way, somewhere in the eight hours I spent cooking pierogis, I decided that it was better to leave the codfish for another occasion. So, in case you are interested, polish and female, I make a pretty good exceptional codfish rice.

Now that we have the ingredients we move on to put our hands on the dough. It is quite simple if you have my brother’s recipe.

– 3 glasses (250ml) of flour
– Some salt
– 1/2 glass of warm water
– 2 spoons of oil

Mix the above

See?! What can go wrong with this one? Well, for starters, you should ask yourself if you are about to cook for 2 or 200 people. Believe me, that makes all the difference. Ask yourself that and grab the flour, salt, water, oil and mix it. You should get something that “should not stick to your hands“. If only I could show you my hands… “if it sticks to your hands add some more flour!” Ok! Stop! We had 3 glasses of flour and now, by the time we finish getting the dough not sticking in our hands, we should not be using 6 glasses of flour. My polish brother forgot to mention this, so, take this friendly advice: try to get the dough not stick in your hand using ONLY THE 3 GLASSES OF FLOUR. otherwise, instead of ending up cooking for 200 people you’ll be doing it for 2000. And you don’t want to do that. Believe me. Besides, unless you live in downtown Swidnica, there’s not even 2000 pierogi eaters in your neighborhood. Keep it simple and keep the three glasses. When you finish the mixing process you might get this.

If you do get this, like I did, be aware that I’m not sure if this is what you’re supposed to get. Do not worry. Move on, but not just yet.

The good thing about eating polish pierogis in Poland is that there’s a great chance you don’t have to cook them. You can eat them every week. You don’t have to wait for that special day in which you can spend eight hours in the kitchen. You just eat it. You order. You eat it. And this can be done in loop mode.

While hungry

Order

loop

It is great. Not only the pierogis but, I would say, everything I ate in Poland tasted marvelous.
I guess I could just make a post with all the food I had back in 2004. I guess I could.

The second part of this post will be “Pierogi recipe – Part two – The fillings” and will be live somewhere in the future. Untill then,

Smacznego
(Bom apetite)

mas (1) a maior parte do posts que quero escrever não escrevo e (2) rapidamente descubro que não deveria ter escrito a maior parte dos posts que escrevi. Para comprovar a primeira afirmação (1), existem, às 20:34 do dia 02-09-2008, 482 rascunhos neste blogue. Para comprovar a segunda (2), basta ler os arquivos.

Posto isto, fica o aviso de que os próximos dois posts seriam mais dois posts que não iria escrever.

O primeiro versará sobre as oito horas que, no sábado, passei na cozinha. Será, obviamente, o meu mais longo post.

O segundo, agora que a Maria João Nogueira regressou de férias, dará a conhecer a minha breve opinião sobre os blogs do sapo. Será, obviamente, ao estilo de Michelle “of the Resistance” Dubois: “Listen very carefully, I shall say this only once!”

Em breve.

Quando conseguir subir à superfície, as fotos hão-de começar a ser substituídas por algumas palavras.

Um post só mesmo para enaltecer a forma descomprometida, mas dedicada, como o João Aldeia, desde Janeiro de 2004, tem dado a conhecer Sesimbra através do seu blog.

Incluí hoje, no meu perfil da página do Couchsurf, os links para os monuments, Places with a soul and A short walk to the Castle.

do meu melhor amigo polaco

http://www.cooks.com/rec/doc/0,174,144166-236194,00.html
http://www.cooks.com/rec/view/0,1661,137188-241197,00.html
http://www.cooks.com/rec/view/0,1935,129188-247193,00.html

my Man,
you can easliy google the recipe in english, sorry the original version I have is in PL:)
basically the pate you prepare is like for pancakes/ crêpes but salty and thicker!
(like pizzabottom pate but thinner than pizza:)) and then you prepare the filliing:
– can be boiled potatos, smash them add fried onions and optionally some white cheese,
– can be boiled chopped cabbage with fried onions,bacon
– can be boiled chopped cabbage and mashrooms, bacon
– can be cabbage with meat (pork),
– can be sweet like with blueberries,
then you put the piece of pate into your pierogi machine:) (the red stuff you remember) and put the filling in and boil it, ie 1st boil the water (salty+ a drop of olive), then add pierogi and wait until they appear on the surface.
once you have them boiled, you fry some chopped onion and bacon on olive and use it as souce:)
wish we were there to cook together

(…)
send us pics of pierogi (before you eat them):)
big hug and smacznego (bon appetit:)) and see you soon
hugs

(…)