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Old 01-09-2006, 09:16 PM   #11
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Thankyou JKath for your welcome....don't know where to "go up"....LOL...but that's okay....just nice to be here and see all the good recipes...will keep me busy every day for a long time...
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Old 01-09-2006, 09:33 PM   #12
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Originally Posted by ella/TO
Thankyou JKath for your welcome....don't know where to "go up"....LOL...but that's okay....just nice to be here and see all the good recipes...will keep me busy every day for a long time...
Ella at the top of the page there is a forum that says, introductions and birthdays..You can introduce yourself to the DC family there. You will be welcomed with open arms..This is a wonderful group of giving sharing friends..
Welcome Ella, I'm kadesma
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Old 01-09-2006, 11:24 PM   #13
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for a little clarification, knishes are no where near pierogies.

knishes are square "pockets" of seasoned mashed taters, in a sort of a mashed potato crust. they look like fried 3" x 3" x 1' pillows. i've always pictured them as a square of mashed being floured and pan or deep fried to make the crust.

and welcome ella/tronto.
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Old 01-10-2006, 12:48 AM   #14
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Originally Posted by buckytom
for a little clarification, knishes are no where near pierogies.

knishes are square "pockets" of seasoned mashed taters, in a sort of a mashed potato crust. they look like fried 3" x 3" x 1' pillows. i've always pictured them as a square of mashed being floured and pan or deep fried to make the crust.

and welcome ella/tronto.
Right on the money, BT. They are very different. & - What, no chicken fat? My european grandmother made knishes with many different fillings, and I don't recall ever having seen them baked. Wanted to give you a few links to show the difference & what they look like, but my puter is not cooperating. A pierogy has a doughey outside, while a knish has a softer slightly flaky outside. Some fillings, potato, meat & potato, liver, kasha, are the ones I grew up with.
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Old 01-10-2006, 01:20 AM   #15
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oh man, my mil made the best kasha (buckwheat) knishes.

although, i've never made any, the big debate seems to be baking v.s. frying.

here's a link to baked ones: http://www.newyorkfirst.com/gifts/9022.html
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Old 01-15-2006, 11:32 AM   #16
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Pickled tomato as a side would be my choice.
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Old 01-15-2006, 11:53 AM   #17
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Originally Posted by ella/TO
Thankyou JKath for your welcome....don't know where to "go up"....LOL...but that's okay....just nice to be here and see all the good recipes...will keep me busy every day for a long time...
ella, go to the top of this page and on the left, you will see the words
Discuss Cooking >Specific Chat and Recipes> etc...
Click on Discuss cooking. When you get to the main page, scroll down to Introductions and Birthday. Go in and start a new thread there to say hi.
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Old 01-15-2006, 11:54 AM   #18
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Charlie, kosher dills, dill green tomatoes...even a tossed salad....I really like to make the knishes quite small and serve them to my guests with their pre dinner drinks, which in our house is always wine, white or red. Haven't served mixed drinks in years.
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