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Post by Chuckie on Jan 10, 2011 14:52:35 GMT -5
BITTER day here, temps in low 20's headed to low teens tonight, and six inches of snow on the ground & STILL snowing!! Ti's a GOOD NIGHT for a HEARTY meal, so I'm trying GOLUMBKI'S in the the thermowell. Have made them TONS of times b4--last time for over 100 people @ K of C Hall. We got this recipe from a first generation Polish woman here in town. I guess doing the onions/bell peppers like this gives the golumbkis the flavor w/out the work of dicing them & incorporating them into the golumbkis themselves. As for the lemon, I don't know WHAT effect it has on them, but you can sure taste the "tang" and it gives them a distinctive flavor! IF cooking for a larger group than what will fit in the well, the original recipe called for bringing them to the boil, and then boil them for one to 1.5 hours, and they should be done. Meat may still APPEAR red, but that is the sausage in them. Here's what I've adapted for the well: GOLUMBKIS 1 or 2 LG heads cabbage 1 cup vinegar 2#'s hamburger 1# HOT sausage or HOT Italian Sausage (I use the latter) 1.5 cups 5 minute rice uncooked chili powder to taste (approx 4 TBS) 1.5 cans tomato juice 1 LG Bell pepper, cored & sliced into 2" strips 2 small onions, peeled & quartered 1 lemon, scrubbed & quartered Bring LARGE pan of water w/1 cup vinegar to rapid boil. In the interim, combine hamburger & sausage until well mixed. Add 1/2 the rice & 1/2 chili powder, mix well. Repeat w/remaining rice/chili powder, salt & pepper to taste, mix well again. Core cabbage, and drop into rapidly boiling vinegar water. Roll around to get all hot. Remove leaves with tongs as they soften--may have to use a knife to cut large veins to free them. Also, may have to leave in 30 seconds to a minute until the next set of leaves soften & are ready to be removed. When all suitably sized leaves are removed, repeat w/second head of cabbage-- IF needed. When done, take small inner core(s) of cabbage, break up and put into LARGE thermowell pot. Gently cut large veins out of softened cabbage leaves taking care NOT to score the leaves themselves, put large veins in bottom of pot as well to a depth of approx 1" (keeps golumbkis from getting scorched on bottom of kettle). Take suitable sized ball of hamburger/sausage mix, place on vein-removed end of cabbage leaf, fold right/left side over, roll shut. Put in kettle. When about 1/2 full, put 1/2 the bell pepper, 1/2 lemon (squeeze out over golumbkis--throw squeezed lemons in as well) and one onion on top. Repeat until out of golumbkis or kettle is about 2" from top. Add remaining onion, squeezed lemon pieces & bell pepper. Cover until about 2" from top w/tomato juice. Place on top of stove uncovered, bring to light boil (takes a GOOD 1/2 hour). Cover pot, place in thermowell on high, run gas 20 minutes OR until steam is coming out of well. Turn OFF gas, CWTGTO two hours or longer. GREAT served with mash potatoes with the jackets still on the spuds, and use the red sauce over the spuds! Will also be making onion rolls to go with them too! Enjoy! Chuckie UPDATE: Realized no pics in original post, so added these & this verbiage to it: We made these today to take to a party tonight & one tomorrow. Here's the pot w/TWELVE in them. Monkey makes them smaller than me (she calls mine "small meatloafs"!) Add 1/2 the sliced veggies/lemons, remembering to SQUEEZE the juice outta the lemons and over the golumbkis:
Full pot pot of 24, with last of veggies/squeezed lemons on top, 1.5 cans tomato juice added (remember, how many YOU get in depends on how BIG you make them:I usually start these on a top burner, when they JUST start to simmer, move to well, gas 20 minutes. Monkey put the tomorrow ones all together, and will just put them in the icebox SANS vegetables/tomato juice. Tomorrow we'll just slice the veggies put in on layers, add the juice and cook 'em! BTW, 5# hamburger and 2# sausage made FIFTY-FIVE Monkey sized ones (I'd of prolly only got THIRTY outta that!) They'll be DELIGHTED w/ 31 of them @ the Chief's party tomorrow! Will have to cook that many in oven in roaster instead of thermowell. Would suggest ten minute preheat @ 500, 20 minutes of gas, and then two hours CWTGTO. I'll let you know what we wind up doing tomorrow and how they came out... CHEERS! Chuckie
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Post by Chuckie on Jan 10, 2011 21:16:58 GMT -5
Took the golumbkis outta the well @ 7:30 after about 5 hours, they were STILL PERFECT! NOT over-done on the cabbage, meat done to perfection! Guess this recipe is a thermowell "keeper"!
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Post by lwagne on Jan 11, 2011 21:43:53 GMT -5
YUM, YUM, YUM!!!!
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Post by marka on Jan 12, 2011 15:03:55 GMT -5
How would that recipe work cut down to a single person or double person size? It's sounds great but, dang thats a LOT!
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Post by Chuckie on Jan 12, 2011 15:11:49 GMT -5
Marka: You could cut it in half I suppose. I mean, you'd have to freeze part of the meat, as I don't think you can BUY hamburger/sausage in anything LESS than a one pound unit. A good mix is 2 or 3 to one on the hamburger (more) to the sausage (less). That's why we NORMALLY just make them for K of C, as I LOVE them, and dear wife is a VEGETARIAN, and there really is no way to MAKE just a 'small batch' unfortunately!
I just keep eating them everyday for lunch AND supper until they are gone. Today I had TWO for lunch, as they were smaller sized, the big ones I only eat ONE of. My wife says I'm like a DOG, in that I'll eat the same food FOREVER!
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Post by lwagne on Jan 12, 2011 19:57:55 GMT -5
Chuckie made me hungry and it's cold here too, so I tried Baked Potato Leek Soup. I chunked up six bakers, skins on, and added water to pot. Into the thermowell for half an hour on low. Potatoes were done. Drained potatoes and put four leeks chopped, 1/4 onion (could have been 1/2), in some milk and simmered in the pot while I pushed 1/2 of the potatoes through a food mill. Added the cubed potatoes and the mashed potatoes to the milk mixture and pepper,salt, sour cream, butter and cooked five minutes low then turned off. Cooked about 1/2 hour, served it up with bacon, chives and cheese topping. YUM YUM YUM!!
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Post by marka on Jan 12, 2011 21:52:13 GMT -5
Well it made me hungry too, so I made the ribs and Krout!
Chuckie, I'm going to have at least try and make a smaller batch, I'm not like you, 2 meals of the same thing and I'm done.
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Post by Chuckie on Jan 12, 2011 22:17:03 GMT -5
Marka:
LOL, I'll probably wind up giving a few away meself, as I am starting to tire of them.
We ate @ M.I.L.'s tonight & will eat out tomorrow night. I'll do lunch tomorrow & Friday, then will be given away...
Guess my "doggedness" is giving away as I ages...
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Post by dugbug on Jan 14, 2011 16:28:49 GMT -5
i love "pigs in a blankets!"
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Post by Chuckie on Jan 15, 2011 11:32:00 GMT -5
Did you make them, Dugbug?
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Post by dugbug on Jan 15, 2011 15:00:23 GMT -5
Not yet, but I will.
One of my favorite things my Grandma made.
Thanks so much for posting a Chambers friendly recipe! I can't wait to make them!
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Post by Chuckie on Jan 15, 2011 15:08:16 GMT -5
I had ONE left; took it out of the cabbage this a.m., broke it up, heated it in a skillet, and added two scrambled eggs. Pretty good breakfast! ;D
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Post by lwagne on Jan 18, 2011 22:58:56 GMT -5
I swear there was a chili recipe on here. But, no such luck. Chuckie was making chili, but he didn't tell us how. So I used the recipe for beans in the cookbook, and added chili fixins'. I'll know tomorrow.
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Post by Chuckie on Dec 26, 2020 13:34:39 GMT -5
Decided to do the "traditional Irish Christmas Supper" (yeah, RIGHT!), and made these yesterday w/mashed spuds & Katie's Corn---YUM!!! Hope all had a wonderful Christmas, we sure did--even "home alone"!! Now what the next WEEK will bring, who knows? I THINK I could be sprung as early as Tuesday, as that's a week since I tested negative, and I've had ZERO symptoms, and temps between 97.8 and 98.1. Monkey's starting to "smell" again, and has NEVER had a fever, so according to the CDC, she SHOULD be good to go next Friday. www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/end-home-isolation.htmlCHEERS!! Chuckie
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Post by nana on Dec 26, 2020 16:38:03 GMT -5
I’m so glad you both seem to have dodged the covid bullet! Must be all the good home cookin’!
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Post by Chuckie on Dec 27, 2020 11:22:19 GMT -5
I’m so glad you both seem to have dodged the covid bullet! Must be all the good home cookin’! I am speaking this in "hushed" tones, as I KNOW the beast ti's nothing to be trifled with!!! The service manager @ work is early to mid '30's, non-smoker, reasonably good shape, no underlying issues, and he was hospitalized and almost DIED from it!!! And I don't want "me" to be asymptomatic and pass it on to yet ANOTHER young guy like that w/two preteen kids, and have HIM die from it!! I'll err on the side of caution by OVER waiting than UNDER... CHEERS! Chuckie
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Post by nana on Dec 27, 2020 15:23:19 GMT -5
One thing I’m a little leery of is how do you know when it’s safe to be around people again? Friends of ours both had it, were both fairly sick but did not need to be hospitalized, and it’s over a month now since they were told they didn’t need to isolate. One feels mostly fine, just tires a little more easily than she used to. Her husband still feels like crap. He has good days and bad days, but he still can’t walk up a flight of stairs without stopping halfway up to rest and catch his breath, his joints ache, his head aches, and he’s got the “covid brain”— he said it’s hard to describe, but he has a muzzy headed feeling and he’s got to double and triple check things because he can’t trust his memory. He still feels like he’s sick, but they say he’s “better.”
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Post by pooka on Dec 27, 2020 15:59:06 GMT -5
I'm glade you & monkey are doing well so far, knock on wood. That's a close shave for that young guy you work with. I'm glad he's doing well. As I'm not social, & most all the people I work with are are teenagers or young adults, I've not known anyone who's been touched by this scourge. I was a bit rattled when our local shut down first hit, because they reported the first local death here, & when I spoke of it at work, I was told he was a regular customer. That was a bit close for comfort.
I hope I don't ever have to be touched by this this calamity, but we're far from the end yet. At least we have vaccines now, so we shall see. I'm so sorry our trust in well informed experts has been so undermined making people not taking called for precautions, & making things far worse. I'm most disappointed by some radical faith leaders who have used this as a political football to make overblown claims of repressions, rather than heed prudent advice on precautions to protect their flocks. Every time I read about another super-spreader event traced back to a church gathering, all I could do was shake my head in disgust & despair. People clinging to one another in groups for comfort & solace in faith in these trying time, & that's what kills them. Our natural herding instinct for protection is the worst thing we can do, & that's a hard pill to swallow. By far the worst perpetrators in these epic times are our political leaders playing games with the truth & all our lives for political & financial gain. If I believed in hell, I'd hope there was an especially gruesome corner there for those who sought to purposefully gain out of this carnage. This proves to me, we humans, or at least in some ways are still just brutal beasts, or worse, beasts with a sadistic streak for taking pleasure in inflicting pain. Some of us are no better than monsters worthy of annihilation. Hopefully, in time maybe we'll face the elephant in the room of all the injustices that are still rampant among us. In so many ways, we're no better than a bunch of feudal lords, scraping serfs, & middle groveling functionary who tie the system together. There are serious flaws in a society of such immense wealth & resources to have such grinding hunger & poverty.
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Post by nana on Dec 28, 2020 8:28:07 GMT -5
The wealthy certainly have made out well from the pandemic. I saw a quick segment on the news this morning that sales of luxury homes are up over 60%. I guess you gotta park your millions somewhere...White collar workers who can work from home are doing well too, saving all that money from not having to commute and travel. They call it a K-shaped recovery. It seems the rich are mostly doing just fine, and the people who work the service and support and retail jobs, etc, are bearing the brunt. A rising tide may lift all boats, but if you don’t have a boat you drown.
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Post by Chuckie on Dec 28, 2020 11:02:34 GMT -5
The wealthy certainly have made out well from the pandemic. I saw a quick segment on the news this morning that sales of luxury homes are up over 60%. I guess you gotta park your millions somewhere...White collar workers who can work from home are doing well too, saving all that money from not having to commute and travel. They call it a K-shaped recovery. It seems the rich are mostly doing just fine, and the people who work the service and support and retail jobs, etc, are bearing the brunt. A rising tide may lift all boats, but if you don’t have a boat you drown. I just wonder how long these B-I-G ass office buildings are gonna be around!! There is a VERY large employer @ the Legends shopping complex in KCK called Cerner. Their building was designed/built to resemble a DNA card. Here's a link that shows the place, as I can't figure out HOW to post a picture from there--won't let me "save" or copy it! www.google.com/maps/uv?pb=!1s0x87c08e9923b95547%3A0xa33cd2e3c3e87424!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipP3hgSxFRxUFWEPX57vB3HJkyPmK3bM3A3BFtQq%3Dw306-h143-k-no!5scerner%20complex%40%20the%20legends%20ks%20-%20Google%20Search!15sCgIgAQ&imagekey=!1e10!2sAF1QipP3hgSxFRxUFWEPX57vB3HJkyPmK3bM3A3BFtQq&hl=en&sa=X&ved=2ahUKEwiPt-avhPHtAhVMaq0KHZodAngQoiowCnoECBQQAw At any rate, you can see in the pix all the cars in the lot. Their parking lots are E-M-P-T-Y now, and have been since MARCH!! There was an article in the KC Star that read the company was " VERY pleased w/the productivity numbers of their workers working from HOME, it was a "marked improvement", and they were in "no rush to return to office work environment". Just how many of these businesses are just gonna shut DOWN these massive structures?! What must the utilities run them?! There MAY be 12 cars in the lot nowadays, as it sets on the edge of 435, and we drive by there all the time--when we're WORKING. Just something to ponder, and Cerner is only one "small" outfit in the Midwest!! CHEERS! Chuckie
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Post by pooka on Dec 28, 2020 13:43:31 GMT -5
The tallest building in our downtown was set to be redeveloped, but now they've decided to tear it down & rebuild, because they say the cost to redo a building from 1970 is too great to make it worthwhile. I'll bet the new building will be much smaller than the eighteen story one they're taking down. Our downtown never was that large before urban sprawl set in. Land was cheap further out, & parking was always an issue downtown. The few biggest buildings down there are all bank buildings. The other bigger ones that are left from before WWII must be feeling the strain. The downtown was dying a slow death until the riverboat casino, then hotel moved in bringing more people down there, & boosted tourism. There's been a number of newer things built down there since, but I don't know how this new wave of working from home will affect us here. With new technology's of today, many big office blocks don't make as much sense as they once did. Right now they're building a new medical school down there. They built a new arena & a hotel a few years ago, so what the future holds for our downtown is up in the air. It's depending on conventions & tourism more than just regular businesses at this point. They didn't use to allow people to live down there, so after five o'clock, it would become a ghost town. Now they are encouraging mixed use & loft apartments to bring people back down there. I hear talk of a new normal after this pandemic passes, but no one seems sure what that will look like. We've always been a mixed industry town, but most all the biggest firms either went under or moved away. In the last decade or so we've had some new things move into the area, but we're far from the boom times of the past when we had some of the biggest things in the world here. In the late 1800s, & early 1900s, we were one of the largest furniture building town around. A century ago, we had the largest cigar factory, & the largest toilet seat factory. Bucyrus-Erie used to build the largest excavators & drag-lines in the world. All are gone. So too the worlds largest refrigerator factory in Servel, & with Seeger, and International Harvester, made us the largest producers of refrigerator in the world. Times aren't as bleak as they once were, but where we stand now, I'm not sure. Just take a gander at this list of the tallest buildings in town. The first two are from 1970 & 1981, but after that, they're mainly from a century ago or more. A number of them are churches along with the old court house.
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Post by nana on Dec 28, 2020 18:16:46 GMT -5
Yeah, I can imagine that if you were heavily invested in corporate office real estate you are in a world of hurt right now. What is that quote, something like “the moving finger writes, and having writ, moves on.” Sometimes things happen that change the world so quickly and completely, but it takes all of us some time to realize it. We still live for a while as though things were the same as they always were. We are like the cartoon character who runs past the edge of a cliff and can keep going until the second he realizes there is no longer any solid ground beneath his feet. I think there are going to be a lot of big changes. I hope the preponderance of them end up being for the better!
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