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Due to health issues i was not able to come see you and mark in sterling hts michigan. I was so sad that my son in law and granddaughter went to meet you and bought me your xmas book which you signed for me. You also took a pic with my granddaughter which i also have. I am so happy now but i still wish i could of met you myself. I watch all your videos

Oh Man....A Packers Fan? Really? Great job with everything else. Love your channel. Love this.

How long will it keep in the fridge without canning techniques? Ty

❤

I tend to have a problem with low sodium...and I mentioned to a doctor that I like pickle juice. I was in the hospital for a broken leg, and he actually had dietary send bottles of pickle juice up. The nurses thought I was nuts...but I love it AND it did the trick with my sodium levels AND it was more natural and one less pill! (Much to Medicare's dismay.) By the way to save your knife blade sharpness...get a food scraper. The more you drag the knife across a cutting board, the more you damage the micro teeth on the knife.

This looks sooo good. I love the refrigerator and that's my favourite colour!!!

This looks A LOT like a lazy pierogi.

I believe if you add flour first and last and alternate it with the eggs, it will incorporate easier. That looks so yummy!!! America's sweet tooth is why there's an obesity problem and why there are so many diabetics.

Hold your lemon UNDER the microplane. TIP: cook the dough a little and seal the holes with egg whites and cook it a few more minutes. I like the comments from the peanut gallery and your talking...but the music...no.

Poppy seeds will give you a false positive for opium...will washing and not make you test positive for that test?

When baking...can you put those metal rings on the jar in the oven?

Do you not find it strange you cook the water OUT of the mushrooms...then ADD it back in???

Can you add pickle juice if your filling is dry? I mean many make sauerkraut/cabbage fillings...wouldn't pickle juice be the same tartness? I never knew to add veggies before. I bet that filling is delicious!

❤❤❤❤...I love making them

Potatoes are one food that should never go in a blender. If yu want them wetter, I suggest adding a little broth. But you never put them in a blender. If you put the potatoes in a blender...why should we go back and look at them?

Mark, the pork ribs in the states have more fat and have more meat on them because they feed the animals like garbage.

I made this and threw in the peppercorns and all spice berries so their taste would come out even more. See how the mashed potatoes stuck to your spatula? This is a bad texture from blending the potatoes. Chopping the starchy veggies up violently like that causes them to be quite gummy in texture...versus light and fluffy. 'Violently breaking them down causes more starch to be released, which leads to stickier, pastier potatoes. This is why processing potatoes in a blender or food processor is never a good idea, and will result in an elastic, mozzarella-like texture.'

13:38...is that plate the Virginia Rose pattern? My ex took mine and I want to replace them.

I was taught in food hygiene not to wash chicken because of cross contamination issues. Although if you really want to...maybe go outside and wash it with a hose. I can see why you would wash it...there is so much junk put on food these days.

Tip for a deep rich broth color...boil onion skins. Yes, onion skins!!!

I just pulled out cabbage from the garden and pulled up your video, now I’m making ours right along with you! No better way to try the receipt than to be in your kitchen, side-by-side making this dish. I may add a bit more pizazz, heat-wise to our sauce. We have a European restaurant down the road and I LOVE her cabbage rolls…quite pricey so I decided to try this recipe so I can enjoy more for my labor and money. 😊

Regarding the all spice berries and peppercorns...wouldn't it bring more flavour out if they were toasted or crushed first?

I'm totally going to find my perfect piece and order something! Thank you for showcasing them!

Kathie says…People! People!! People!!! P L E E E E A S E STOP the pettiness!!! This is an adorable video with a Champion-Cook-to-be and a Wonderful Teacher!!! Put your shoes on the right feet and S M I L E!!!😉☺️😆😊

Kathie says…hello dear friends! I love to watch all of your videos!! You two are a hoot!! My Sauerkraut recipe for Pierogi is as follows: When I make Sauerkraut, I always mildly rinse it. Whether I make homemade Bavarian Kraut, or Sauerkraut cooked with pork, I make extra kraut if I am going to make Peroghi the next day. The next day I put the kraut in a fine mesh strainer and squeeze as much liquid out as possible. (Set aside). In a 12” cast iron skillet, I melt about 1/4 cup of butter (salted or unsalted…it doesn’t matter), then I add about 1/2 cup of finely chopped onion ( about 1/2 cup onion to 2 cups of squeezed kraut). Add the chopped onion to the melted butter in the skillet and sauté until lightly browned. Add the kraut and do the same…cook, constantly stirring until most liquid is cooked out and the kraut is lightly browned. Add about 1/4 sour cream or 1/4 cup cottage cheese…enough of either, to make your filling stick together decently. Add black pepper (to your taste). Stir to combine. Fill your Pierogi circles and boil until done. I fry tiny pieces of bread crumbs in butter, stirring (so they don’t burn) until browned and crunchy. When the Pierogi are cooked, I spoon melted butter over them and sprinkle the browned bread crumbs over them all. Serve with sour cream. My Grandma made them this way, also my mom, and as a little girl in the 1950s I learned to make them…they are delicious! I have made them this way for 55 years. My potato/cheese Pierogi are a combination of fresh mashed potatoes with salt and butter, either farmer’s cheese or dry small curd cottage cheese (Michigan brand…which doesn’t say “dry”, but it is) and chopped green onion tops…not TOO many, as they can be overpowering. Just enough to be “dotted” through the filling. Salt and Pepper to taste. Serve on a platter with melted butter and fried breadcrumbs. My family likes the Pierogi fried lightly browned before serving. I love them both ways. When my mom used to to make them in the mid 1950s, whenever she would turn her head, my brother and I would steal a freshly boiled one and run!!! (Or, we had a spoon and would steal a taste of the “staumbish/ filling). Tomorrow I will be making YOUR recipe for Potato-Farmer Cheese-Butter Sautéed Onion!!! I am all set!! Sending Love and Best Wishes to you from Terre Haute, Indiana ! 🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

This brought back such memories of my trips to Poland. I wasn’t far from your place on one of my trips there. Love your town and the two of you are phenomenal . This video was fantastic! No, if you will excuse me I am going to go admire my Polish Pottery collection. Thank you,

Fantastic love pickle soup

Thank you sooo much for sharing this recipe! Making this meal was my first step towards reconnecting with family’s polish roots. 🇵🇱🇺🇸

So nice to meet you guys! We ordered a cookbook. Hope you had a great time at polish fest in Milwaukee!

Wish I would have known you were there. I would have stopped by to say hi! Hope you two had a good time.

I always get around the boil vs bake thing by simply baking them (covered) in tomato juice (V8).

10:40...sacrelig...sacrelig...horseshoes are always supposed to be pointing up so the luck doesn't run out...

With the sauerkraut made...are you eating all that salt?

Thank you for the video. I visited 2 months ago for a week. Now my company in California is planning for me to move to Stargard for engineering work. I was born in Poland Mielec and moved to US at age 10. Been in US for 32 years. Now I am looking to move back to Poland. The job is in Stargard and I love the video you made to show me what I will be moving to. Thank you again! ❤

How do you cook the beet greens?

Nice to meet you guys at Polish Fest in Milwaukee!

Can you show us how sour cream soup is made please?

Thank you for taking your hat off when in restaurants. It shows Americans how they are supposed to be.

No Mark, I do not shish my kabob...UNLESS it's only veggies on it....but I do like the marinating in Italian dressing idea....

I THINK U DON'T CARE ABOUT YOUR FOLLOWERS CAUSE YOU DONT LET US KNOW AHEAD OF TIME YOUR COMING TO WISCONSIN AS JUST GAD SURGERY ON MY KNEE AND NOW I CAN'T MAKE IT SO I WILL BE DELETING UR CHANEL

Mark was saying to watch for the cooking video...but where is it and what's the name of it???

I would love to be there, i dont think your city is horrable like trump said it was. Good food all day long and nice people. Whats not to like.

Trochę za daleko! Pozdrawiamy z Austin!

We need a polish festival in Southern California

My dad just told me about potato panacakes. He said he was the one to do the grating, a lot of the time! I cant wait to make these for him. He said they ate them with apple sauce :)

Hope to see you this weekend!

I’m so excited for you. Wishing I was there, & enjoy you time in the States❤

I came on down! It was nice to meet you. Enjoy your time in Milwaukee.

It was great talking to you and Mark today!!!