{"id":19404,"date":"2023-07-26T07:37:15","date_gmt":"2023-07-26T11:37:15","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=19404"},"modified":"2023-07-26T07:37:15","modified_gmt":"2023-07-26T11:37:15","slug":"greenpoint-part-2-farsz","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=19404","title":{"rendered":"Greenpoint &#8211; Part 2 (Farsz)"},"content":{"rendered":"<p><em>(Click on any image to view it in high resolution.)<\/em><br \/>\n<a href=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440.jpg\" alt=\"\" width=\"1440\" height=\"1080\" class=\"alignnone size-full wp-image-19403\" srcset=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440.jpg 1440w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440-300x225.jpg 300w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440-1024x768.jpg 1024w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440-768x576.jpg 768w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3848-use-edited-1440-400x300.jpg 400w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><\/a><\/p>\n<p>There are a couple of Polish\/Eastern European food markets along Manhattan Avenue in Greenpoint that probably present as 99-cent stores to an unacquainted customer. You\u2019ll find several aisles showcasing jars of pickled vegetables (expect cabbage, beets, cucumbers and the like), canned fish, jams and preserves, cookies, and beverages plus a refrigerator case containing fish fillets packed in a variety of sauces (yes, please) and an assortment of processed cheeses (no, thank you). You won\u2019t find fresh kielbasi: those are left to a (dwindling) number of specialists in the neighborhood that I\u2019ll cover in an upcoming post.<\/p>\n<p><a href=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440.jpg\" alt=\"\" width=\"1440\" height=\"1080\" class=\"alignnone size-full wp-image-19401\" srcset=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440.jpg 1440w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440-300x225.jpg 300w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440-1024x768.jpg 1024w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440-768x576.jpg 768w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3827-use-edited-2-1440-400x300.jpg 400w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><\/a><br \/>\nIf you read me, you know I\u2019m drawn to the less familiar, like this jar of Farsz. Google Translate, my best friend, suggested &#8220;stuffing&#8221; or &#8220;forcemeat&#8221; as a translation followed by &#8220;mushroom&#8221; (pieczarkowy) and &#8220;for casseroles&#8221; (do zapiekanek). The product consists primarily of minced mushrooms and just enough bread to hold it together in addition to a gentle touch of seasoning. The company\u2019s website recommends using it for dumplings (pierogi, obviously) as well as in soups and sauces.<\/p>\n<p><a href=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440.jpg\" alt=\"\" width=\"1440\" height=\"1080\" class=\"alignnone size-full wp-image-19402\" srcset=\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440.jpg 1440w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440-300x225.jpg 300w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440-1024x768.jpg 1024w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440-768x576.jpg 768w, https:\/\/ethnojunkie.com\/wp-content\/uploads\/2023\/07\/IMG_3832-use-edited-1440-400x300.jpg 400w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><\/a><br \/>\nSince I\u2019m so suggestible, I decided to make pierogi; served them up with bits of bacon, fried onion, snipped chives, and sour cream on the side. They turned out pretty well for a first attempt; next time (if there is one because making pierogi from scratch is labor intensive) I\u2019d combine the mushrooms with some mashed potato. Unfortunately there\u2019s a good deal left in the jar and I don\u2019t know if it will freeze well until another rigorous kitchen session seems like a good idea. (Yeah, right.) I bet it would make a yummy pasta sauce with a bit of cream though. (Easy, peasy.) Hmmm&#8230;maybe with a toss of peas? (Who, me? Suggestible?)<\/p>\n<p>And just a reminder that I\u2019m doing this series of posts to see if <em>you <\/em>are interested in my putting together a Greenpoint ethnojunket. When we\u2019ve reached the last one, let me know what you think! Stay tuned&#8230;.<br \/>\n&nbsp;<br \/>\n&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A find in a Greenpoint Polish food market. Read on&#8230;. <a href=\"https:\/\/ethnojunkie.com\/?p=19404\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,31,18],"tags":[22],"class_list":["post-19404","post","type-post","status-publish","format-standard","hentry","category-ethnojunkets","category-home-cookin","category-shopping","tag-polish"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19404"}],"version-history":[{"count":23,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19404\/revisions"}],"predecessor-version":[{"id":19407,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19404\/revisions\/19407"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}