Posted on 12/21/2004 3:08:45 PM PST by Little Bill
When I was a kid, newly exiled from Idaho, I ran across Kilbasa(sp) from Chet and Dots on Cottage street in Lynn, Mass, behind St Mikes.
Now, I am not a Pole, my mother was an Irish war bride form Lynn, but this stuff was great, my family is of English descent, we like our meat on a spit and near raw. My Ex, of 27 years, was a Pole but generally burned water.
I discovered that a person that I work with is the grandson of Chet and Dot, and made 85 pounds of the home made stuff in the control room af a major electric utility in Mass, it was great.
It's CHRISTMAS fer cripes sakes...
I WANT Chrusciki and Kolachkes, dagnubit.
Galatia was a mixture of Ukrainians, Jews, Poles, with a small German community as well.
Some say Paczki is only for Lent, I say why not the other 51 weeks of the year?
Sywiec Beer beats Iron City any day of the week, btw.
it is so funny to see these things written, i have only heard them orally and so have no idea how to spell them. krusciki are the pigs ears with powdered sugar right? are kolachkes the nutrolls?
well you with the dago screen name, i had no idea you were a pole either! ; )
My real last name is as Polish as they come. Dad's middle name is Kazimeirz.
well yes indeedy you are a true polack!
I like mine with sauerkraut, rye bread, and white horseradish.
the real deal
"over by da" south side of Chicago
bobaks
http://www.bobak.com/chimagazine.html
i think Hegewischdupa has already blown out of town for the holidays, but i swear that is the place he has told me about that they go for lunch sometimes. Chicago is crawling with polacks!
KOBASA EASTER SAUSAGE 5 lbs lean pork butt
2 cloves of garlic [I'd use a lot more- or you can use powdered garlic]
1 teaspoon black pepper
2 Tablespoons of salt
casings
Grind the meat coarsely or dice it into small cubes; mix well with the garlic, pepper and salt.
Clean the casings well, then stuff them and hang the meat in the smokehouse daily for about a week, using hickory wood for smoke.
You can make a "smokehouse" - a smoker - from a large tin drum, according to this 1964 Eastern Orthodox Catholic Cookbook. Or go to the store and buy one of them fancy schmancy newfangled ones...
You can tweak it with your favorite spice mix.
I'd also add a lot of mustard seed.
Some say "pigs ears", some say "bow ties"...
But yeah, same thing with the powdered sugar.
are kolachkes the nutrolls?
Kolachki, Kolacky, Kolachy, Kolace, Kolachi, Kolache, Kolachke ...
crazy pollocks never learnt to spel...
What I call kolachkes aren't exactly a nutroll, although they CAN have a nut filling.
They're the ones that are more like a little cookie, and can have either a nut filling, or some kind of fruit preserve filling like prune, apricrot, strawberry, etc. etc.
ping
thanks, i had not seen that! how great is that!
ok, i think i am remembering the kolache. God i hate prune whip, and my gram used to love making them with that!
We need a real Kielbasa recipe. I get mine flown in from a shop in Toledo, Oh. Boiled w/ kapusta (sweet and sour cabbage) is best.
My pals 1st Cousin was a fox and 30 years later is still a fox, but I was a married man.(Marrige Ritual?)
Bah! NO WAY, HOSAY.
My granpa told me that I'm half BOHEMIAN
(which I suppose nowadays everbody calls "Czech")
But what the heck, when it comes to food, our granmas all used the same recipes for kielbasa and pierogi and golubkis and kolache and kruschiki...
Afterall, a hunky is a hunky is a hunky...
but I ain't no pollack.
;^)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.