unsubscribe --- Diane Hungate <diane@haqa.co.uk> wrote: > Oh most definitely!!!! > > If you can find real, fresh, homemade kielbassa, you > have died and gone to > heaven. I remember at Christmas time, getting fresh > homemade kielbassa...I > could be wrong but I think that shops in such areas > as Lawrenceville did the > best....and definitely Polish Hill :) > > What used to bug me was the 'low fat' variety sold > at the Giant Eagle. > Ecch....how can you have low-fat kielbassa!! > > By the way....now that I am living in England, I > would likk for > kielbassa...can't find it anywhere unless it's under > a different name and/or > in a ethnic area of London. So those of you who can > get the nectar of the > gods, have one for me. > > Diane Hungate > > > ----- Original Message ----- > From: "Szafranski, Bryan" <bszafranski1@pghboe.net> > To: <PA-PITTSBURGH-L@rootsweb.com> > Sent: Thursday, November 15, 2001 3:57 PM > Subject: RE: [PITTSBURGH] Kielbasa Recipe > > > > Fine. Go and get technical....shouldn't really > expect anything else from > > you....but there IS a difference between "real" > kielbassa and the > > "manufactured" kielbassa.... > > > > Aren't there any other pollacks out there who can > help me out here???? > > > > Bryan. > > > > -----Original Message----- > > From: Al Lenkner [mailto:alenkner@stargate.net] > > Sent: Thursday, November 15, 2001 10:28 AM > > To: PA-PITTSBURGH-L@rootsweb.com > > Subject: RE: [PITTSBURGH] Kielbasa Recipe > > > > > > Bryan, > > > > Random House Dictionary of the English Language, > 2nd edition, unabridged: > > > > kielbasa, n., a smoked sausage of coarsely chopped > beef and pork, flavored > > with garlic and spices. Also called Polish > sausage. > > > > Now, you could argue that the dictionary is of the > "English" language and > > not "Polish" and therefore they know not what they > speak. However, we are > > living in an English-speaking country so that's > what we have to go > > by. Maybe it's not politically correct but > ......... > > > > Al > > > > > > > > At 02:45 PM 11/14/2001, you wrote: > > >No, no, no...red colored and greasy is Polish > sausage, there's a big, BIG > > >difference.... > > > > > >Kielbassa, when made correctly, is not greasy at > all (or very slightly > so). > > >I like it served cold, myself, but others like it > fried up and served on > a > > >bun, or with provolone cheese (that's pretty > good)....it is completely > > >different in taste and texture than polish > sausage... > > > > > >So please, don't malign my most favorite dish in > the whole wide world, > > >please???? > > > > > >Bryan. > > > > > >-----Original Message----- > > >From: Sandy Laurie > [mailto:sandylaurie@alltel.net] > > >Sent: Wednesday, November 14, 2001 4:41 PM > > >To: PA-PITTSBURGH-L@rootsweb.com > > >Subject: Re: [PITTSBURGH] Kielbasa Recipe > > > > > > > > >The absolute best klobase( kielbassa)is Slovenian > . . . not red-colored > and > > >greasy, but very meaty. There used to be a > shop(Ferlan's)on Butler St. > in > > >Lawrenceville that made it . . . don't know if > their still in business. > > > > > >Sandy > > > > > >----- Original Message ----- > > >From: "Al Lenkner" <alenkner@stargate.net> > > >To: <PA-PITTSBURGH-L@rootsweb.com> > > >Sent: Wednesday, November 14, 2001 12:21 PM > > >Subject: RE: [PITTSBURGH] Kielbasa Recipe > > > > > > > > > > Bryan, > > > > > > > > I'm not a fan of Kielbasa in any way, no > matter how you spell it or > cook > > > > it. However, there was a place up on > Brownsville Rd. A butcher shop. > > >And > > > > I think it was called "Jim-Lyn's" or something > similar. The fellow > that > > > > owned the shop wouldn't give his recipe to > anybody either and I think > > that > > > > he only made it for Easter. You couldn't walk > in off the street to > buy > > > > it; you had to place an order and maybe, just > maybe, pay for it in > > > > advance. I don't know why he called it > kielbasa because it didn't > take > > > > like anything I've had since. Ask your dad if > he remembers that > butcher > > >shop. > > > > > > > > Al > > > > > > > > > > > > > > > > At 01:14 PM 11/14/2001, you wrote: > > > > >Brain, huh? That's the first time I've ever > been called > that....unless > > > > >you're telling me I'm a little white mouse > with a big head??? > > > > > > > > > >ANYway....I don't have the recepie, and I > know that my dad won't > share > > > > >it....sorry....but my grandfather swore him > to secrecy, I do know > > > > >that...because years ago, back when I was a > baby, my grandparents > used > > to > > > > >make tons of it for all the family members > and neighbors and > stuff....I > > > > >swear, you could hear their kitchen table > creaking as they > > worked....and > > >we > > > > >ALWAYS make hamburgers with the leftover > meat....oh, GAWD are they > > >good.... > > > > > > > > > >Bryan. > > > > > > > > > >-----Original Message----- > > > > >From: Cotter, Anna > [mailto:Anna.Cotter@ca.com] > > > > >Sent: Wednesday, November 14, 2001 1:01 PM > > > > >To: PA-PITTSBURGH-L@rootsweb.com > > > > >Subject: [PITTSBURGH] Kielbasa Recipe > > > > > > > > > > > > > > >Brain, > > > > > > > > > >I would love to get a copy of your family > recipe for Kielbasa to make > > for > > >my > > > > >father-in-law. I always make my own sausage . > . . the best you have > > ever > > >had > > > > >. . . but my husband's family is big on fresh > Kielbasa. My > === message truncated === __________________________________________________ Do You Yahoo!? Find the one for you at Yahoo! Personals http://personals.yahoo.com