[Sca-cooks] Question to the group....

[XvLoverCrimvX at aol.com]

In a message dated 09/20/2001 9:04:09 PM, troy at asan.com writes:

<< > I've been making pierogis by hand with the old recipies of both my
> grandmothers.. and just got onto wondering.. are pierogis period anyway? -
> in Polish cuisine that is... I know Bigos is cause that's been around for
> ages, but..

Just out of curiosity, how do we know bigos is period? I believe there's
a written recipe in the works of Careme, c. 1800 C.E., but is there
really any hard evidence for its being significantly older than that?

> The most traditional ones like sauerkraut and mushrooms or just mushroom or
> minced meat, or the ones that are usually prepared in the summer with fruit
> filling like plum, strawberry or wild blueberry..
> I don't expect the Russian spicy potato pierogis to be period though! :P

We've actually had several discussions on this list on the differences
between pirogs, pieroshki and pierogen, and which types were probably
period. I know the baked Russian turnovers are mentioned in the
Domestroi, for example, but typical fillings would likely include kasha
or meat.

Adamantius >>

I make my pirozhki out of a sour cream dough and a hamburger-egg-onion
filling which I doubt it is period but if anyone knows about this, please
give me some info. I doubt pirozhki or pierogies made out of sauerkraut is
period because first of all sauerkraut is German and i'm not sure what the
shelf life of sauerkraut is but traveling that far could have ruined it.
Potato filling I think is late period but i'm pretty sure the fruit filling
pirozhki is period. Jadwiga's website has some info on the Domostroi but i'm
not sure if it has anything on priozhki. Also, what is a Bigos and what is
the difference between pierogs, pirozhki, and pierogen? Is it different words
of the same thing?

Misha