My polish relatives would spend all day Dec 24 make and boiling Pierogi for our Christmas Eve celebration. My wife learned later that goose eggs are a great binding material for them if you make them in the spring.
Low earth orbit is in space ('outer space'), so unless they have been to other parts of space not sure it's more correct - perhaps more specific, but I think the more general correct claim wins out.
If they'd previously been up in sounding rockets, or high altitude aircraft, or like a Blue Origin sub-orbital hop we would likely have an interesting discussion here - I will take anything that has surpassed the McDowell line as being 'in space' but think making orbit is more impressive.
> Sławosz is bringing a taste of home to space with a special menu created together with a celebrity chef and a family-owned company in Poland.
> Any food delivered to the International Space Station must be crumb-free, lightweight and keep for at least 24 months.
It sounds like they went to a lot of trouble perfecting the space pierogi. I wonder if a 20 kg bag purchased in bulk from a random milk bar might not have worked almost as well.
If you eat them with a fork and you're trying to maximize the bacon and bacon grease ratio, yes.
Optimal pierogi is browned in bacon fat and drizzled with bacon bits and onions browned in said bacon fat. According to both my mouth and my first Polish friend.
If you have a pasta machine, they're not hard to make. I'm fractionally Polish, but culinarily Italian, and my wife is also fractionally Polish, but also culinarily Polish.
Making them together been a wonderful blend of our respective kitchen skills and a lovely project for a mud season weekend day.
Finding the farmer's cheese is usually the hardest part. Folks in the northeast can pretty much count on finding it at a Market Basket. No idea where you'd start looking in San Diego. Boston area folks who aren't already aware should know that the Polish store and the Polish restaurant in Andrew are both amazing.
Pierogi are available here as fresh product in the fridge section (ready to boil or pan frying) or deep-frozen in bags which can last months in your freezer (boiling only, tho you could dethaw and fry but that's too much hassle). Making pierogi comercially freeze dried would make no sense.
We recently had some frozen pierogi from Costco that were outrageously good. They were called Kasia's Pierogi. Best I've had in the US other than the ones made by the polish bakery in SF for Christmas.
This is worth a good giggle, as intended, but is just part of the normal space agency PR of doing relatable things like talking about using the toilet and video chatting with elementary students.
Because it’s hard to talk about the actual science being done and this is the only thing the public will pay attention to.
Poland has one of the bedrock economies of Europe and is the source of many excellent engineers and scientists.
The simple truth is that Europe lags because its common market is still quite fragmented so winner take all tech companies can scale much faster in the gigantic consumer markets of the US and China.
It's a bit silly to compare two dumpling styles as varied as pierogi and gyoza, even if we limit the discussion to Polish pierogi and traditional Japanese gyoza.
I should've been more precise. I don't want pierogi with gyoza stuffing, I want pierogi stuffed with actual gyoza (with whatever you put in your gyoza).
Ohh, so it's like carrying your udp packets inside tcp stream, so VPN (Virtual Pierogi Network) so that you can avoid SPF (Slavic Pierogi Filter). But keep in mind that it won't help you with DPI (Deep Pierogi Inspection) unless you scramble your gyoza inside pierogi layer. Still pretty handy when trying to import gyoza into slavic countries, but useless otherwise, because typical gyoza are not much smaller than pierogi, so you won't have any usable multiplexing, maybe max 2 gyoza per pierog and the shell is very similar anyway.
I guess gyoza encapsulation would work with some "farsz" padding to make a gyoza-stuffed pierog pass visual inspection. (I'm using my local Wagamama's gyoza for reference, your gyoza sizes may vary).
> Pierogi with cabbage and mushrooms
Here worth noting is that the superior variant has been chosen, well done.
However, they can cause some unpleasant side effects, especially in a confined space with limited ventilation.
"Weaponising Polish Cuisine for the Purpose of Olfactory Domination in Outer Space" is the paper I want to read when he comes back to Earth.
Additional thrust when maneuvering should be welcome.
This calls for an interesting space experiment, in fact!
That can be prevented by adding some https://en.wikipedia.org/wiki/Caraway
Tbh, whole menu looks "dangerous" - shroom-cabbage pierogi, leczo and pomidorowa... That just asks for problems.
I wonder if Hermaszewski ever mentioned what russians had on Soyuz in '78
In December, yes. Otherwise the Ruski are most delicious
try stuffed with white cheese and buckwheat, add mint or thyme to taste
My polish relatives would spend all day Dec 24 make and boiling Pierogi for our Christmas Eve celebration. My wife learned later that goose eggs are a great binding material for them if you make them in the spring.
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Sorry 'bout that!
/r/polandball has a running gag about Poland and space.
https://www.polandballwiki.com/wiki/Poland_cannot_into_space
Heh, I thought Polsa's increased ESA spend was driven by defence imperatives, but maybe they just really, really want to help Polandball...
You know, this was one of those article titles I was really expecting to not be literal.
If we're being pendantic it should say "Pierogi in low earth orbit"
Low earth orbit is in space ('outer space'), so unless they have been to other parts of space not sure it's more correct - perhaps more specific, but I think the more general correct claim wins out.
If they'd previously been up in sounding rockets, or high altitude aircraft, or like a Blue Origin sub-orbital hop we would likely have an interesting discussion here - I will take anything that has surpassed the McDowell line as being 'in space' but think making orbit is more impressive.
https://en.wiktionary.org/wiki/McDowell_line
> Sławosz is bringing a taste of home to space with a special menu created together with a celebrity chef and a family-owned company in Poland.
> Any food delivered to the International Space Station must be crumb-free, lightweight and keep for at least 24 months.
It sounds like they went to a lot of trouble perfecting the space pierogi. I wonder if a 20 kg bag purchased in bulk from a random milk bar might not have worked almost as well.
They would have short lifespan when not lyophilized. Milk bars sell fresh ones, definitely not for 24 months of storage.
Pierogi are that delicate size balance where you would eat them in two bites but could eat them in one.
Wait. You can take two bites?
If you eat them with a fork and you're trying to maximize the bacon and bacon grease ratio, yes.
Optimal pierogi is browned in bacon fat and drizzled with bacon bits and onions browned in said bacon fat. According to both my mouth and my first Polish friend.
It feels like name pressure to become astronaut.
His name could be loosely translated as „Glorious Achievement-Cherry”.
Nominative determinism in action: https://en.wikipedia.org/wiki/Nominative_determinism
POLSKA GÓRĄ
The menu sounds awesome! I wish I could just get it in San Diego!
If you have a pasta machine, they're not hard to make. I'm fractionally Polish, but culinarily Italian, and my wife is also fractionally Polish, but also culinarily Polish.
Making them together been a wonderful blend of our respective kitchen skills and a lovely project for a mud season weekend day.
Finding the farmer's cheese is usually the hardest part. Folks in the northeast can pretty much count on finding it at a Market Basket. No idea where you'd start looking in San Diego. Boston area folks who aren't already aware should know that the Polish store and the Polish restaurant in Andrew are both amazing.
You don't even need a pasta machine. You can roll them passably thin with just a regular rolling pin. I may have to try with a pasta machine though.
would freeze dried pierogies be commercially viable?
Pierogi are available here as fresh product in the fridge section (ready to boil or pan frying) or deep-frozen in bags which can last months in your freezer (boiling only, tho you could dethaw and fry but that's too much hassle). Making pierogi comercially freeze dried would make no sense.
We recently had some frozen pierogi from Costco that were outrageously good. They were called Kasia's Pierogi. Best I've had in the US other than the ones made by the polish bakery in SF for Christmas.
Maybe as freeze-dried backpacking food? But I expect it's not economical compared to existing options that seem much easier to prepare in bulk.
PSA: "pierogi" is already plural.
Best food in the world, period!
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This is worth a good giggle, as intended, but is just part of the normal space agency PR of doing relatable things like talking about using the toilet and video chatting with elementary students.
Because it’s hard to talk about the actual science being done and this is the only thing the public will pay attention to.
Poland has one of the bedrock economies of Europe and is the source of many excellent engineers and scientists.
The simple truth is that Europe lags because its common market is still quite fragmented so winner take all tech companies can scale much faster in the gigantic consumer markets of the US and China.
> The Polish astronaut, who will be conducting over a dozen technological and scientific experiments during the Ignis mission
People in some places in the world get a lot of Europe bashing on social media. There’s demand for that.
They don’t spend enough time outside of where they live to be able to tell so they live in this kind of parallel reality.
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I prefer gyoza but to each their own
> I prefer gyoza but to each their own
It's a bit silly to compare two dumpling styles as varied as pierogi and gyoza, even if we limit the discussion to Polish pierogi and traditional Japanese gyoza.
Would gyoza stuffed pierogi be good fusion food?
You can make pierogi with almost any stuffing, gyoza-style would probably be good too. I need to try making some pizza-style pierogi someday.
I should've been more precise. I don't want pierogi with gyoza stuffing, I want pierogi stuffed with actual gyoza (with whatever you put in your gyoza).
Ohh, so it's like carrying your udp packets inside tcp stream, so VPN (Virtual Pierogi Network) so that you can avoid SPF (Slavic Pierogi Filter). But keep in mind that it won't help you with DPI (Deep Pierogi Inspection) unless you scramble your gyoza inside pierogi layer. Still pretty handy when trying to import gyoza into slavic countries, but useless otherwise, because typical gyoza are not much smaller than pierogi, so you won't have any usable multiplexing, maybe max 2 gyoza per pierog and the shell is very similar anyway.
I guess gyoza encapsulation would work with some "farsz" padding to make a gyoza-stuffed pierog pass visual inspection. (I'm using my local Wagamama's gyoza for reference, your gyoza sizes may vary).
That's on same level like wrapping kebab durum around sushi
What if I want my gyoza pierogi sushi kebab to be rangooned?
Don't forget to sous vide