Tough-guy

What's a pirogies?

Smith-02

to stereotype it, it's mashed potato, usually with cheese (american or cheddar), and onion, in a circle of noodle dough (basically) formed into a sort of ravioli

you can get bacon, hot pepper, other cheeses, broccoli, spinach, other random ---- in there too. sauerkraut, along with cabbage and bacon, can be had in them too.

they're really quite delicious, most people boil and/or fry them. some also deep fry them, makes them crunchy, and no utensils needed kinda food.


quick google resulted this, steps to making a pigorie, or pirohi if you're polish


finished product, with onions panfried in butter.

Tough-guy

Goddamn that sounds really good. I don't have any of those ingredients here though.



I'll keep an eye out for that write up.

HondaTuner

I always thought it was spelled "Perogie"

also jon I think thats a local thing, a WPA tradition from the poles

because we redd up our rooms, eat hoagies and pirogies, drink pop, push a buggy around the grocery store, eat our chipped ham, like our eggs dippy, not scrambled, roads are slippy, no one likes a neb nose... jaggers hurt and we like to jag around with everyone.

^ I wonder how many people understood most of that haha

TorganFM

Don't forget the scrapple infatuation in PA. I love PA and scrapple too btw, but I guess that's because my mom was born in Altoona. Her family's up there. She has a brother in Oil City and my grandma (her mom) is in Hollidaysburg, 10 minutes from Altoona.

Tough-guy

What's a scrapple?

TorganFM

Scrapple is everything but the oink... mixed with cornmeal, pepper, and spices. It's pretty much whatever is left from a pig, chicken, or cow after the meat is taken off, the intestines out for sausage, etc. Everything but bone and hair pretty much is boiled out and mixed with cornmeal into a cake type ---- which is sliced and fried. It's good stuff. Some like it thick cut but I like mine paper thin, fried to a crisp, and served with ketchup. De---------licious, much better than most sausage and bacon. Rapa makes the best scrapple imo, not even homemade stuff can touch it.
PA ftw again. You won't usually find scrapple in your grocery store unless you're around PA. I went down to my aunt's in GA and scrapple is a super rare item there. Only every once in a while will a store have it, and it's never Rapa. It's always the ------- 90% cornmeal ---- that's yellow and ------- nasty. I saw some really neat stuff down there, I'd like to travel the US just to look at grocery stores and how different regions market different stuff. Summerville sausages are huge down there for instance, as is most other sausage. It's just cool to see how certain things are marketed.
http://www.rapascrapple.com/about.html
http://www.sussexcountyonline.com/ar...in092403.shtml

johnmichael

instead of butter, put miracle whip thinly ------ across the bread. throw some melted real cheddar cheese, and a hint of bbq sauce on it too.

i call it stoner's delight.

igotnothin

Scrapple is my favorite breakfast meat.

My friends dad, makes it every year when the slaughter there piglets. home made is the best iv found. better than the Amish ---- to

d16forlife

That is straight up, certified, trailer dinning rite there.