{"id":3539,"date":"2008-09-04T10:43:54","date_gmt":"2008-09-04T09:43:54","guid":{"rendered":"http:\/\/tiago.pinhal.com\/blogue\/?p=3539"},"modified":"2008-09-04T10:46:32","modified_gmt":"2008-09-04T09:46:32","slug":"pierogi-recipe-part-one-the-dough","status":"publish","type":"post","link":"https:\/\/tiago.pinhal.com\/blogue\/pierogi-recipe-part-one-the-dough\/","title":{"rendered":"Pierogi recipe – Part one – The dough"},"content":{"rendered":"

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.<\/p>\n

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<\/a>.<\/p>\n

Here are some pictures taken in Poland, last (and first) time I was there.<\/p>\n

\"Maluch<\/a> \"Maluch<\/a> \"Maluch<\/a> \"Maluch<\/a> \"Maluch<\/a> \"Maluch<\/a> \"Maluch<\/a><\/p>\n

and here’s a video that goes to show something…<\/p>\n

<\/embed><\/object><\/p>\n

and here’s a special email that has just arrived from my polish brother<\/p>\n

as for MALUCH
\nwe need to think how to get you a Maluch or other Polish oldschool car to Portugal:
\nhttp:\/\/www.otomoto.pl\/index.php?sect=show&id=C5599271<\/a>
\nhttp:\/\/www.otomoto.pl\/index.php?sect=show&id=C6186999<\/a>
\nor
\nhttp:\/\/moto.allegro.pl\/item428761465_fiat_126p_maluch_fso_1996r_extra_woz_bydgoszcz.html<\/a>
\nhttp:\/\/moto.allegro.pl\/item428077166_fiat_126_p_maluch.html<\/a>
\nhttp:\/\/moto.allegro.pl\/item431063835_turbo_maluch_126p_warszawa.html<\/a>
\nMaluch is fucking cheap, 200\u20ac and you have one!!!
\nthe issue is how to transport it from PL to PT.
\ntalk to Goncalo and if you want to be the only ones in Iberian Peninsula driving Polish speedy arrow, we think about this seriously:):)<\/i><\/p><\/blockquote>\n

Doesn’t that makes you think? It made me…<\/p>\n

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.<\/p>\n

\"ingredients\"<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

– 3 glasses (250ml) of flour
\n– Some salt
\n– 1\/2 glass of warm water
\n– 2 spoons of oil<\/i><\/p>\n

Mix the above<\/i><\/p><\/blockquote>\n

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<\/i>“. If only I could show you my hands… “if it sticks to your hands add some more flour!<\/i>” 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.<\/p>\n

\"dough\"<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

While hungry<\/p>\n

Order<\/p>\n

loop<\/p>\n

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

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

Smacznego
\n(Bom apetite)<\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[139,241],"class_list":["post-3539","post","type-post","status-publish","format-standard","hentry","category-arrecadacao","tag-pierogi","tag-receitas"],"_links":{"self":[{"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/posts\/3539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/comments?post=3539"}],"version-history":[{"count":18,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/posts\/3539\/revisions"}],"predecessor-version":[{"id":3563,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/posts\/3539\/revisions\/3563"}],"wp:attachment":[{"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/media?parent=3539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/categories?post=3539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiago.pinhal.com\/blogue\/wp-json\/wp\/v2\/tags?post=3539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}