Helpful ReplyHot!Polish food, in Connecticut and elsewhere

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Uncle Groucho
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Re: Polish food, in Connecticut and elsewhere 2017/04/18 21:40:08 (permalink)
Good stuff , thanks.
#61
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2017/05/11 17:37:21 (permalink)
There was a good turnout for the Little Poland festival in New Britain this year - at least before it started pouring around noon.  This picture was taken about half an hour after the festival opened at 10am; very soon, there were no empty patches of pavement.



Angelo's, the local Italian deli, had some good-looking stuff, but I wasn't here for that.



Ahh, yes.  This was more like it.



That and the pierogi below were from a stand representing the Old Country Deli in Enfield.  Their house brand of pierogi is Pierogi Queen, which apparently got its start at the Polish National Home of Enfield.



Two potato and cheese, one potato and cheddar (and now that I think of it, I'm not sure what the other cheese is), and one sauerkraut.  Good as they were, I think I prefer them boiled or sauteed, since those preparations let the fillings speak a little more.

Then it was over to Baltic Restaurant's stand for a similar sample.




 
The real star, though, at least for me, was Belvedere's stand.  They're supposed to be a smidgen more upscale than the other Polish restaurants in New Britain, and their offerings did seem more extensive than what you might expect.  For whatever reason, the other places, Cracovia and Staropolska, choose to not participate in the local festivals.

Oh my.



These bowls were placed after the trays of entrees.  They were lukewarm, and I'm not sure if they were intended to be side dishes or condiments.  Whatever the case, they were delicious.



Now just look at this.  Pickled beets, pickles, other pickles, sauerkraut, rye bread, sour cream, applesauce, Polish mustard... there was definitely care and thought put into this.



My plate from them: bigos, pierogi, kielbasa, and a potato pancake (placki ziemniaczane).



... and, to take home, a large container of kapusta from a food truck belonging to Bernat's, a Polish meat purveyor up in Chicopee, MA.



I stored that last one in my car and began walking back to the festival... when the rain came to cut my experience annoyingly short.  Oh well.  At least, in addition to the food, I'd gotten to glimpse some wonderful live music (ahh, polka!) and a local martial arts group.  And the Dozynki festival is still coming up!
#62
Michael Hoffman
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Re: Polish food, in Connecticut and elsewhere 2017/05/11 18:27:54 (permalink)
Wonderful. As usual.
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leethebard
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Re: Polish food, in Connecticut and elsewhere 2017/05/11 18:33:41 (permalink)
Mouth-watering!
#64
mar52
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Re: Polish food, in Connecticut and elsewhere 2017/05/12 14:28:24 (permalink)
WOW!  I could spend a week there trying everything.
 
Not only does the food impress me but I want those terra cotta serving pieces!  Very cool!
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ScreamingChicken
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Re: Polish food, in Connecticut and elsewhere 2017/05/12 19:24:11 (permalink)
What a selection, especially that tray of sausages!
 
Ketteract, by any chance is there an eastern European component to your lineage?
#66
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2017/05/13 08:01:17 (permalink)
And here's the thing: what I showed here was less than half of all the food vendors in attendance.  While the Dozynki festival runs over the weekend, the Little Poland festival is only one day, and my stomach space isn't unlimited.    
 
And SC, the closest I come to that is being a quarter German.  Or a fifth.  Something like that.  But that's central/western, I guess.
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ChicagoIrish
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Re: Polish food, in Connecticut and elsewhere 2017/05/14 10:37:50 (permalink)
Everything looks fantastic Keteract! Unfortunately there isn't a whole lot of Irish comfort food (except corned beef). Would love to be as lucky to get a coworker to share like that. That tray of sausages is calling my name! I also prefer my pierogi boiled with butter, onion and bacon. Also that potato pancake looks perfect!
#68
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2017/08/20 19:21:53 (permalink)
Thought I would share a few new (to me) Polish foods that I'd had from Roly Poly recently.

Paszteciki - stuffed pastry dough.  Their options were minced beef, sauerkraut and mushroom, and spinach.  I chose the S&M.  Looks a little like a sci-fi monster, doesn't it?



Kiszka ziemiaczana - "a kind of roasted sausage (pork casing) stuffed with potatoes, smoked or fried bacon, eggs, flour, onions, also well-known in the Podlasie region."  This is not meat - at least, not exactly.  It's mostly potato and it's meant to look like meat.  And delicious.



Aaaaand here's one of their gorgeous stuffed peppers.



Did I mention that you can get a kielbasa-and-kraut sandwich, a side of coleslaw, potato salad, or mac salad, a bowl of kapusta stew, and three pierogi for under $13?




post edited by Ketteract - 2017/08/20 19:47:27
#69
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2017/08/27 16:37:44 (permalink)
Popped over to New Britain yesterday to enjoy some delicious eats at this year's Dozynki harvest festival.

First off, some wonderful kielbasa from Baltic.



I deliberately chose to omit toppings so I could taste the sausage as much as possible.  I'm sure some grillmaster could tell me what it is about the way they cut it that enhanced its flavor so damned much.

So many choices, but my usual m.o. is to try different things from different vendors.



Belvedere had highly impressed me with their stand at the earlier Little Poland festival, and they kept it up here.  Many complimentary sides, including gherkins, beetroot, cabbage salad, and of course rye bread.  Below them: excellent bigos and potato-and-cheese pierogi.



Lastly, it was over to Zieleniak for one of their pyzy z mięsem.





I'd never seen pickles served out of a container like this.


 
I gave serious thought to returning today, but, with summer drawing to a close, burgers and hot dogs were calling...
#70
the grillman
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Re: Polish food, in Connecticut and elsewhere 2017/09/04 08:16:38 (permalink)
oh man, I love cabbage rolls, kielbasa, dumplings....and bigos, too....this looks wonderful.
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leethebard
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Re: Polish food, in Connecticut and elsewhere 2017/09/04 11:00:53 (permalink)
Great looking food!!!
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ScreamingChicken
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Re: Polish food, in Connecticut and elsewhere 2017/09/04 14:44:25 (permalink)
Ketteract
First off, some wonderful kielbasa from Baltic.


I'm pretty sure I'd just camp out at Baltic's stand.  My first thought is that the scored casing allows any condiments and toppings to really get in the sausage...a coarse deli mustard would work really good for me.
#73
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2018/03/09 16:37:47 (permalink)
Today at Roly Poly I had something that I never thought I'd have the chance to: zapiekanka.
 
Wikipedia
... an open-face sandwich made of half of a baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, and toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. With its origin dating back to the 1970s, the zapiekanka is associated with the austere times of Poland's Communist regime, but it has enjoyed renewed demand in the 21st century, which has also brought a wider range of varieties.
 

 
I mean, how could I pass up something that looked like this?
 

 
After handing me one, the young fellow behind the counter regarded me for a moment, then said, "You definitely want to eat this right away. That's when it's best.  Add some ketchup and it's amazing!"
 
Well, he was right.  I did indeed have it with ketchup, but forgot to photograph it as such.
 

 
It was delicious, and a lot of that was due to whatever cheese they used.  Sayeth Wikipedia:
 
Wikipedia
Hard, mature yellow cheese with high fat content that melts well in heat, such as Gouda, Edam, Emmental, Tilsit or Cheddar, is best for this purpose; Polish smoked sheep milk cheese, such as oscypek, is also a popular choice.
 

 
(I should have gone back and asked about the cheese.)  It was easy to see why this was a popular street food.  I can only imagine how good it would have been after an alcohol-soaked night out.  Here's a photo of zapiekanki stalls from the Wikipedia article:
 

 
post edited by Ketteract - 2018/03/09 16:41:08
#74
leethebard
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Re: Polish food, in Connecticut and elsewhere 2018/03/09 17:56:00 (permalink)
OMG, that is making my mouth water. Never had...but want!!!
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Re: Polish food, in Connecticut and elsewhere 2018/03/09 18:03:37 (permalink)
I can't think of any circumstances where that would not be good.
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Michael Hoffman
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Re: Polish food, in Connecticut and elsewhere 2018/03/09 18:49:35 (permalink)
Root-Beer Man
I can't think of any circumstances where that would not be good.


How about if you are allergic to mushrooms, as I am?
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Root-Beer Man
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Re: Polish food, in Connecticut and elsewhere 2018/03/09 22:53:42 (permalink)
Michael Hoffman
Root-Beer Man
I can't think of any circumstances where that would not be good.


How about if you are allergic to mushrooms, as I am?


Sucks to be you. Personally, I'd just have to take my chances and keep an epi-pen with me!
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leethebard
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Re: Polish food, in Connecticut and elsewhere 2018/03/10 07:06:50 (permalink)
I taught with two teacher-friends who were Polish. Once in a while they brought in a "blood soup" one of their wives made. Couldn't bring myself to try it. But they sure loved it! Does anyone know what that was, and how it was made. The rest of us didn't ask or want to know.
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Root-Beer Man
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Re: Polish food, in Connecticut and elsewhere 2018/03/10 09:49:52 (permalink) ☄ Helpfulby leethebard 2018/03/10 11:10:51
leethebard
I taught with two teacher-friends who were Polish. Once in a while they brought in a "blood soup" one of their wives made. Couldn't bring myself to try it. But they sure loved it! Does anyone know what that was, and how it was made. The rest of us didn't ask or want to know.


Google says it's this. Looks decent enough to me, looking at a recipe or two. I love blood sausage and black pudding, so I'd have no issues with this one.
 
Czernina [t͡ʂɛrˈɲina] (from czarny "black"; sometimes also Czarnina or Czarna polewka) is a Polish soup made of duck blood and clear poultry broth. Sometimes known as "duck soup", hen, rabbit or pig blood can also be used. In English it can be called "duck blood soup".
Czernina - Wikipedia
https://en.wikipedia.org/wiki/Czernina
#80
leethebard
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Re: Polish food, in Connecticut and elsewhere 2018/03/10 11:12:12 (permalink)
Thanks root-Beer man. That may well be it. Thanks again!
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Re: Polish food, in Connecticut and elsewhere 2018/03/12 14:15:06 (permalink)
ScreamingChicken
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First off, some wonderful kielbasa from Baltic.


I'm pretty sure I'd just camp out at Baltic's stand.  My first thought is that the scored casing allows any condiments and toppings to really get in the sausage...a coarse deli mustard would work really good for me.




The only reason I see in scoring this deep is to baste the sausage while grilling. The Kielbasa has a nice caramelization on the outside. I don't think this masterpiece needs much of anything to enjoy it's true flavor......GGGEEZZZZ I miss all these foods.
#82
cavandre
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Re: Polish food, in Connecticut and elsewhere 2018/03/13 10:50:02 (permalink)
I think it needs a beer to complete the picture.
#83
Ketteract
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Re: Polish food, in Connecticut and elsewhere 2018/03/26 15:43:37 (permalink)
It's almost Easter, and you know what that means: special Easter kielbasa. Lots and lots of it.  Hit Martin Rosol's and Podlasie this year.
 

 



 

 

 
"Meat stuffing machine, originally used by Martin Rosol to start Martin Rosol's, Inc. in 1928."
 

 
(And some pierogi from Roly Poly, because why not.)
 

#84
leethebard
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Re: Polish food, in Connecticut and elsewhere 2018/03/26 17:06:49 (permalink)
Yum. oos amazing!
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ScreamingChicken
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Re: Polish food, in Connecticut and elsewhere 2018/03/26 21:00:17 (permalink)
Ketteract
"Meat stuffing machine, originally used by Martin Rosol to start Martin Rosol's, Inc. in 1928."
 


Martin Rosol or Rube Goldberg?
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Michael Hoffman
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Re: Polish food, in Connecticut and elsewhere 2018/03/27 19:19:09 (permalink)
Martin Rosol's makes fantastic hot dogs.
 
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Ketteract
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Re: Polish food, in Connecticut and elsewhere 2018/03/28 06:36:44 (permalink)
Michael Hoffman
Martin Rosol's makes fantastic hot dogs.
 




Indeed they do. And they're everywhere.
 

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Re: Polish food in Connecticut 2018/03/28 13:13:06 (permalink)
San Antonio has the Texas Folklife Festival in June, with polish,czech, mexican and other groups putting on entertainment and  food. Some of the little towns around here do have a polish festival like Panna Maria, St.Hedwig,etc.Panna maria was the first polish settlement in the United States and is south of me.The late pope St.John Paul II visited the town. St.Hedwig is named for St.hedwig, who was a relative of St.Elizabeth of Hungary(think she was an aunt of St.Elizabeth) and the patron saint of Silesea.
There was a polish restaurant in San Antonio at one time, and even a hungarian one. never got to either. My mom would make cabbage rolls sometimes, but she was hungarian and they have their own version. Daddy would make polish potatoes on ocassion. They were fried potatoes with bacon and onions.He'd call them by the german name, which i can't spell, and then say  he was making polish potatoes.Since he was a german from Milwaukee  and lived in a neighborhood with other germans,poles and czechs, I guess there was some cross culture borrowing of recipes.
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hatteras04
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Re: Polish food in Connecticut 2018/03/30 09:28:05 (permalink)
So I've been doing some googling but I cant; seem to find a definitive answer - what exactly makes it "Easter" kielbasa?  Is it just a different spice blend than regular kielbasa?  How is it prepared?  Thanks for any feedback you can provide.  I doubt I can find any around here but gives me a future goal.
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