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 > father-in-law > > > >grew up in the South Side on Edwards Way and after his family no longer > >made > > > >their own Kielbasa they would go to the local market and buy it. They > >only > > > >buy fresh . . . > > > > > > > >Are you willing to share? > > > > > > > >Anna > > > > > > > >Researching the following in Pittsburgh > > > > > > > >ALFONSI, CHRIST, CICCANTI, DEMBLOWSKI, COTTER, GEIER, GURCHAK (GURCAK) > > > > > > > > > > > >==== PA-PITTSBURGH Mailing List ==== > > > >Check out these COMMUNITY LISTS: MyStErY, Horror, SAHM, M-W-C, Nost-TV, > > > >Palm-Gen, and Westie > > > > > > > >============================== > > > >Ancestry.com--Your #1 Source for Family History Online--FREE for 14 > Days > > > >http://www.ancestry.com/rd/redir.asp?targetid=702&sourceid=1238 > > > > > > > > > > > >==== PA-PITTSBURGH Mailing List ==== > > > >SUE* MCALISTER-Pittsburgh List Mom > > > > > > > >============================== > > > >Ancestry.com--Your #1 Source for Family History Online--FREE for 14 > Days > > > >http://www.ancestry.com/rd/redir.asp?targetid=702&sourceid=1238 > > > > > > > > > ==== PA-PITTSBURGH Mailing List ==== > > > How to unsubscribe. 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