The Swamp

bfj wrote: ↑Sat Jul 21, 2018 1:55 pm Jut for fun..what would you order at the place I’m going to this evening. Apps, Entree and Dessert please. I don’t eat beef, but don’t let that influence your choices.

http://www.harrymanhouse.com/menus/dinner/

bfj wrote: ↑Sat Jul 21, 2018 2:28 pm No love for the crab and shrimp tots?

mister d wrote: ↑Sat Jul 21, 2018 2:17 pm Love this game ...

Looks like a menu where I’d try to get someone to go full halfsies on a lot of the smaller plates.

bfj wrote: ↑Sat Jul 21, 2018 2:28 pm No love for the crab and shrimp tots?

bfj wrote: ↑Sat Jul 21, 2018 1:55 pm Jut for fun..what would you order at the place I’m going to this evening. Apps, Entree and Dessert please. I don’t eat beef, but don’t let that influence your choices.

http://www.harrymanhouse.com/menus/dinner/

Sabo wrote: ↑Wed Aug 01, 2018 1:19 pm Making some pulled pork in the slow cooker today and wow does my house smell phenomenal right now.

brian wrote: ↑Mon Sep 17, 2018 12:24 pm Was at a Polish wedding over the weekend and late in the night the mother of the bride brought out a bigos she had cooked, which is basically a Polish "hunter's stew" and it's probably the best stew/soup I've ever eaten in my life. Made with a couple of types of pork including kielbasa, cabbage, sauerkraut, a bunch of veggies, etc.

One of those times when you eat something and you're thinking "where has this been all my life?"

Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.

govmentchedda wrote: ↑Fri Sep 14, 2018 7:58 pm Made Basically's pasta pomodoro tonight. It was good, but I cooked the pasta too long, and early, and it was softer than I would have liked. Masked it a little with extra parmesan in the mix, but not my best effort.

brian wrote: ↑Mon Sep 17, 2018 12:51 pm If he wants to send a recipe my way I'm ears. The interesting thing from doing some research about it online is that there's an infinite number of variations on it and largely depends on how your mom/grandma made it and with what ingredients, etc.

cerrano wrote: ↑Tue Sep 18, 2018 5:34 pm

by the way syb, where is that place? not many places like that.

The Sybian wrote: ↑Tue Sep 18, 2018 9:43 pm

cerrano wrote: ↑Tue Sep 18, 2018 5:34 pm

by the way syb, where is that place? not many places like that.

It's in Clifton. There are at least 5 similar places in Clifton. Polonia Deli was by far the biggest, and the food was technically better, but I always went to the other place.

ETA: Finally figured it out. Karpaty Deli. Seems like it's still open.

ETAA: Fuck, Google search says "permanently closed" in the right corner. Bummed, but I'd be shocked if both of them were still alive 5 years after I last went there.

brian wrote: ↑Mon Sep 17, 2018 12:24 pm Was at a Polish wedding over the weekend and late in the night the mother of the bride brought out a bigos she had cooked, which is basically a Polish "hunter's stew" and it's probably the best stew/soup I've ever eaten in my life. Made with a couple of types of pork including kielbasa, cabbage, sauerkraut, a bunch of veggies, etc.

One of those times when you eat something and you're thinking "where has this been all my life?"

Gonna try to approximate it here in a couple of weeks when I get back from a couple business trips.

A_B wrote: ↑Tue Sep 18, 2018 9:57 pm Steamed bagel of course.

cerrano wrote: ↑Tue Sep 18, 2018 5:34 pm bigos has indeed become an obsession, and is the reason i work summers at my butcher. i started going to the butcher regularly right around the time that rass introduced me to the polish restaurant, and when i learned he was polish i asked him about bigos and we started talking about cooking in general and i loved going there. in 2016, i asked about the help wanted sign and that was that.

the template i've used is here but, like you said brian there are infinite variations because it is basically the post-holiday stew where you throw in all your porky/meaty leftovers with the cabbage and sauerkraut, along with whatever else is in your fridge that you'd rather not throw out. it should be a little sour, a little sweet, and then the rest is up to you.

when i saute the pork (usually diced pork butt or tenderloin) i add a pretty good dollop of duck fat, and i add a bunch of ketchup along with the tomato paste, as well as jelly (if i have it) crystal hot sauce (which i did this past week and i loved it), and if i have them, i'll add raisins or prunes. someone suggested this week some that i add some plum. in poland, i think a lot of bigos has mushrooms, (which i just learned this week) so i am going to try some dried mushrooms in water, and then add the mushroom water after everything is mixed.

anything goes with this dish, so make it, and enjoy.

by the way syb, where is that place? not many places like that.

BSF21 wrote: ↑Sun Dec 23, 2018 5:55 pm Wife is gone and I’m hungry. What say the swamp to go snag for takeout tonight?

(I need beer or I’d cook)