A greasy spoon is a small, cheap eatery – either an American diner or coffee shop, or a British cafe – specializing in fried foods and/or home-cooked meals. The term "greasy spoon" has been used in the United States since at least the 1920s. According to the Oxford English Dictionary, the term "greasy spoon" originated in the United States and is now used in various English-speaking countries. Many typical American greasy spoons focus on fried or grilled food, such as fried eggs, hamburgers, hash browns, pancakes, deep fried chicken, sausages; these are accompanied by baked beans, french fries, coleslaw, or toast. Soups and chili con carne are available. Since the 1970s, many Greek immigrants have entered the business; as a result, native Greek cuisine such as gyro and souvlaki meats are now a common part of the repertoire served as a side dish with breakfast and as a replacement for bacon or sausage. Regional fare is served. Coffee, iced tea, soft drinks are the typical beverages, pie and savouries and ice cream are popular snacks and desserts.
A typical American greasy spoon or diner may offer a full meal for a special price, sometimes called a blue-plate special. A British cafe will offer a "full cooked breakfast" all day. A British cafe, beside a main road and serves passing motorists lorry drivers, is a transport cafe. A motorway service station will include one or more fast food restaurants such as Burger King, Greggs, or McDonald's
A cafeteria, sometimes called a canteen outside the US, is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school. Cafeterias are different from coffeehouses, although the English term came from Latin American Spanish, where it had and still has the meaning "coffeehouse". Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along. In addition, there are stations where customers order food items such as hamburgers or tacos which must be served hot and can be prepared with little waiting. Alternatively, the patron is given a number and the item is brought to their table. For some food items and drinks, such as sodas, water, or the like, customers collect an empty container, pay at the check-out, fill the container after the check-out. Free unlimited second servings are allowed under this system.
For legal purposes, this system is if at all, used for alcoholic drinks in the US. Customers are either charged a flat rate for pay at the check-out for each item; some self-service cafeterias charge by the weight of items on a patron's plate. In universities and colleges, some students pay for three meals a day by making a single large payment for the entire semester; as cafeterias require few employees, they are found within a larger institution, catering to the clientele of that institution. For example, schools and their residence halls, department stores, museums, places of worship, amusement parks, military bases, prisons and office buildings have cafeterias. Although some of such institutions self-operate their cafeterias, many outsource their cafeterias to a food service management company or lease space to independent businesses to operate food service facilities; the three largest food service management companies servicing institutions are Aramark, Compass Group, Sodexo. At one time, upscale cafeteria-style restaurants dominated the culture of the Southern United States, to a lesser extent the Midwest.
There were numerous prominent chains of them: Bickford's, Morrison's Cafeteria, Piccadilly Cafeteria, S&W Cafeteria, Apple House, Luby's, K&W, Wyatt's Cafeteria, Blue Boar among them. Two Midwestern chains still exist, Sloppy Jo's Lunchroom and Manny's, which are both located in Illinois. There were a number of smaller chains located in and around a single city; these institutions, with the exception of K&W, went into a decline in the 1960s with the rise of fast food and were finished off in the 1980s by the rise of "casual dining". A few chains — Luby's and Piccadilly Cafeterias — continue to fill some of the gap left by the decline of the older chains; some of the smaller Midwestern chains, such as MCL Cafeterias centered on Indianapolis, are still much in business. The first self-service restaurant in the US was the Exchange Buffet in New York City, opened September 4, 1885, which catered to an male clientele. Food was purchased at a counter, patrons ate standing up; this represents the predecessor of two formats: the cafeteria, described below, the automat.
During the 1893 World's Columbian Exposition in Chicago, entrepreneur John Kruger built an American version of the smörgåsbords he had seen while traveling in Sweden. Emphasizing the simplicity and light fare, he called it the'Cafeteria' - Spanish for'coffee shop'; the exposition attracted over 27 million visitors in six months, because of Kruger's operation that America first heard the term and experienced the self-service dining format. Meanwhile, in mid-scale America, the chain of Childs Restaurants grew from about 10 locations in New York City in 1890 to hundreds across the US and Canada by 1920. Childs is credited with the innovation of adding trays and a "tray line" to the self-service format, introduced in 1898 at their 130 Broadway location. Childs did not change its format of sit-down dining, however; this was soon the standard design for most Childs Restaurants, many the dominant design for cafeterias. It has been conjectured that the'cafeteria craze' started in May 1905, when Helen Mosher opened a downtown L.
A. restaurant where people chose their food at a long counter and carried their trays to their tables. California has a long history in the cafeteria format - notably the Boos Brothers Cafeterias, the Clifton's, Schaber's; the earliest cafeterias in California were opened at least 12 years after Kruger's Cafeteria, Childs had many locations around the country. Horn & Hardart, an automat format chain, was well established in the mid-Atlantic region before 1900. Between 1960 and 1981, the popularity of cafeterias was overcome by the fast food restaurant and fast casual restaurant formats. Outside the United States, the development of cafeterias can be observed in France as early as 1881 with the passing of the Ferry Law; this law mandated. Accordingly, the government encouraged schools to provide meals for students in need, thus resulting in the conception of cafeterias or cantine. According to Abramson, prior to the creation of cafeterias, only some students were able to bring home-cooked meals and able to be properly
Poznań is a city on the Warta River in west-central Poland, in the Greater Poland region and is the fifth-largest city in Poland. It is best known for its renaissance Old Ostrów Tumski Cathedral. Today, Poznań is an important cultural and business centre and one of Poland's most populous regions with many regional customs such as Saint John's Fair, traditional Saint Martin's croissants and a local dialect. Poznań is among the largest cities in Poland; the city's population is 538,633, while the continuous conurbation with Poznań County and several other communities is inhabited by 1.1 million people. The Larger Poznań Metropolitan Area is inhabited by 1.3–1.4 million people and extends to such satellite towns as Nowy Tomyśl, Gniezno and Września, making it the fourth largest metropolitan area in Poland. It is the historical capital of the Greater Poland region and is the administrative capital of the province called Greater Poland Voivodeship. Poznań is a centre of trade, education and tourism.
It is an important academic site, with about 130,000 students and the Adam Mickiewicz University - the third largest Polish university. Poznań is the seat of the oldest Polish diocese, now being one of the most populous archdioceses in the country; the city hosts the Poznań International Fair – the biggest industrial fair in Poland and one of the largest fairs in Europe. The city's most renowned landmarks include Poznań Town Hall, the National Museum, Grand Theatre, Poznań Cathedral and the Imperial Castle. Poznań is classified as a Gamma - global city by World Cities Research Network, it has topped rankings as a city with high quality of education and a high standard of living. It ranks in safety and healthcare quality; the city of Poznań has many times, won the prize awarded by "Superbrands" for a high quality city brand. In 2012, the Poznań's Art and Business Center "Stary Browar" won a competition organised by National Geographic Traveller and was given the first prize as one of the seven "New Polish Wonders".
The official patron saints of Poznań are Saint Peter and Paul of Tarsus, the patrons of the cathedral. Martin of Tours – the patron of the main street Święty Marcin is regarded as one of the patron saints of the city; the name Poznań comes from a personal name and would mean "Poznan's town". It is possible that the name comes directly from the verb poznać, which means "to get to know" or "to recognize," so it may mean "known town"; the earliest surviving references to the city are found in the chronicles of Thietmar of Merseburg, written between 1012 and 1018: episcopus Posnaniensis and ab urbe Posnani. The city's name appears in documents in the Latin nominative case as Posnania in 1236 and Poznania in 1247; the phrase in Poznan appears in 1146 and 1244. The city's full official name is Stołeczne Miasto Poznań, in reference to its role as a centre of political power in the early Polish state. Poznań is known as Posen in German, was called Haupt- und Residenzstadt Posen between 20 August 1910 and 28 November 1918.
The Latin names of the city are Civitas Posnaniensis. Its Yiddish name is Poyzn. In Polish, the city name has masculine grammatical gender. For centuries before the Christianization of Poland, Poznań was an important cultural and political centre of the Polan tribe. Mieszko I, the first recorded ruler of the Polans, of the early Polish state which they dominated, built one of his main stable headquarters in Poznań. Mieszko's baptism of 966, seen as a defining moment in the Christianization of the Polish state, may have taken place in Poznań. Following the baptism, construction began of the first in Poland. Poznań was the main seat of the first missionary bishop sent to Poland, Bishop Jordan; the Congress of Gniezno in 1000 led to the country's first permanent archbishopric being established in Gniezno, although Poznań continued to have independent bishops of its own. Poznań's cathedral was the place of burial of the early Piast monarchs, of Przemysł I and King Przemysł II; the pagan reaction that followed Mieszko II's death in 1034 left the region weak, in 1038, Duke Bretislaus I of Bohemia sacked and destroyed both Poznań and Gniezno.
Poland was reunited under Casimir I the Restorer in 1039, but the capital was moved to Kraków, unaffected by the troubles. In 1138, by the testament of Bolesław III, Poland was divided into separate duchies under the late king's sons, Poznań and its surroundings became the domain of Mieszko III the Old, the first of the Dukes of Greater Poland; this period of fragmentation lasted until 1320. Duchies changed hands. In about 1249, Duke Przemysł I began constructing what would become the Royal Castle on a hill on the left bank of the Warta. In 1253 Przemysł issued a charter to Thomas of Guben for the founding of a town under Magdeburg law, between the castle and the river. Thomas brought a large number of German settlers to aid in
A dairy is a business enterprise established for the harvesting or processing of animal milk – from cows or goats, but from buffaloes, horses, or camels – for human consumption. A dairy is located on a dedicated dairy farm or in a section of a multi-purpose farm, concerned with the harvesting of milk. Terminology differs between countries. For example, in the United States, an entire dairy farm is called a "dairy"; the building or farm area where milk is harvested from the cow is called a "milking parlor" or "parlor". Except in the case of smaller dairies, where cows are put on pasture, milked in "stanchion barns"; the farm area where milk is stored in bulk tanks is known as the farm's "milk house". Milk is hauled to a "dairy plant" = referred to as a "dairy" - where raw milk is further processed and prepared for commercial sale of dairy products. In New Zealand, farm areas for milk harvesting are called "milking parlours", are known as "milking sheds"; as in the United States, sometimes milking sheds are referred to by their type, such as "herring bone shed" or "pit parlour".
Parlour design has evolved from simple barns or sheds to large rotary structures in which the workflow is efficiently handled. In some countries those with small numbers of animals being milked, the farm may perform the functions of a dairy plant, processing their own milk into salable dairy products, such as butter, cheese, or yogurt; this on-site processing is a traditional method of producing specialist milk products, common in Europe. In the United States a dairy can be a place that processes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy exclusively refers to a corner shop, or superette; this usage is historical. As an attributive, the word dairy refers to milk-based products and processes, the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces a dairy factory processes it into a variety of dairy products.
These establishments constitute a component of the food industry. Milk producing animals have been domesticated for thousands of years, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders. In the more recent past, people in agricultural societies owned dairy animals that they milked for domestic and local consumption, a typical example of a cottage industry; the animals might serve multiple purposes. In this case the animals were milked by hand and the herd size was quite small, so that all of the animals could be milked in less than an hour—about 10 per milker; these tasks were performed by a dairyman. The word dairy harkens back to Middle English dayerie, from deye and further back to Old English dæge. With industrialisation and urbanisation, the supply of milk became a commercial industry, with specialised breeds of cattle being developed for dairy, as distinct from beef or draught animals.
More people were employed as milkers, but it soon turned to mechanisation with machines designed to do the milking. The milking and the processing took place close together in space and time: on a dairy farm. People milked the animals by hand. Hand-milking is accomplished by grasping the teats in the hand and expressing milk either by squeezing the fingers progressively, from the udder end to the tip, or by squeezing the teat between thumb and index finger moving the hand downward from udder towards the end of the teat; the action of the hand or fingers is designed to close off the milk duct at the udder end and, by the movement of the fingers, close the duct progressively to the tip to express the trapped milk. Each half or quarter of the udder is emptied one milk-duct capacity at a time; the stripping action is repeated. Both methods result in the milk, trapped in the milk duct being squirted out the end into a bucket, supported between the knees of the milker, who sits on a low stool. Traditionally the cow, or cows, would stand in the paddock while being milked.
Young stock, would have to be trained to remain still to be milked. In many countries, the cows milked. While most countries produce their own milk products, the structure of the dairy industry varies in different parts of the world. In major milk-producing countries most milk is distributed through whole sale markets. In Ireland and Australia, for example, farmers' co-operatives own many of the large-scale processors, while in the United States many farmers and processors do business through individual contracts. In the United States, the country's 196 farmers' cooperatives sold 86% of milk in the U. S. in 2002, with five cooperatives accounting for half that. This was down from 2,300 cooperatives in the 1940s. In developing countries, the past practice of farmers marketing milk in their own neighborhoods is changing rapidly. Notable
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, vegetables, meat, or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of cream, or water; the fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris in 1393. Rabelais mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois has aumelette, the modern omelette appears in Cuisine bourgoise. According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, thought it was a culinary delight.
He ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day. On March 19, 1994, the largest omelette in the world at the time was made with 160,000 eggs in Yokohama, but was subsequently overtaken by another, weighing 2,950 kilograms, made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Canada, on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal; this record-breaking omelette weighed 6,466 kg, required 145,000 eggs and a 10.3-metre diameter pan. Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, is spiced with salt and pepper. Baghala ghatogh, an Iranian dish made with Baghalas, dill and spices. A Chinese omelette can be an oyster omelette. A Denver omelette known as a Southwest omelette or Western omelette, is an omelette filled with diced ham and green bell peppers, though there are many variations on fillings.
Served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes. A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, during the gold rush. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside in the yolk portion of an egg; the French omelette is smoothly and briskly cooked in an hot pan specially made for the purpose. The technique relies on clarified butter in great ratio to the eggs. Good with just salt and pepper, this omelette is flavored with tomato and finely chopped herbs or chopped onions. A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are mixed with the eggs before cooking starts; the Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and popular thick omelette containing sliced potatoes sautéed in cooking oil.
It includes sliced onions and less other additional fillings, such as cheese, bell peppers, cooked diced ham. In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes and water, cooked in a special rectangular frying pan; the omelette is cooked by frying a thin layer of egg mixture and rolling it up with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan; this is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is squeezed into a rectangular or circular cross-section using a sushi mat, sliced into segments for serving. Omelette can mean a Western omelette. Omurice is an omelette filled with rice and served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว, in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables, yet another type of Thai omelette is khai yat sai "eggs filled with stuffing". In Parsi cuisine, an omelette is called Pora which consists of eggs, tomato, green chillies, coriander leaves. Had for breakfast with Indian/Irani tea and bread. List of egg dishes List of brunch foods
Self-service is the practice of serving oneself when making purchases. Aside from Automatic Teller Machines, which are not limited to banks, customer-operated supermarket check-out, labor-saving of, described as self-sourcing, there is the latter's subset, selfsourcing and a related pair: End-user development and End-user computing. Note has been made how paid labor has been replaced with unpaid labor, how reduced professionalism and distractions from primary duties has reduced value obtained from employees' time. Over a period of decades, laws have been passed both facilitating and preventing self-pumping of gas and other self-service. Self-service is the practice of serving oneself when purchasing items. Common examples include many gas stations, where the customer pumps their own gas rather than have an attendant do it. Automatic Teller Machines in the banking world have revolutionized how people withdraw and deposit funds. In 1917, the US Patent Office awarded Clarence Saunders a patent for a "self-serving store."
Saunders invited his customers to collect the goods they wanted to buy from the store and present them to a cashier, rather than having the store employee consult a list presented by the customer, collect the goods. Saunders licensed the business method to independent grocery stores. Self-service is over the phone and email to facilitate customer service interactions using automation. Self-service software and self-service apps become common. Self-sourcing is a term describing informal and unpaid labor that benefits the owner of the facility where it is done by replacing paid labor with unpaid labor. Selfsourcing is a subset thereof, refers to developing computer software intended for use by the person doing the development. Both situations have aspects of Self-service, where permitted involve benefits to the person doing the work, such as job & personal satisfaction though tradeoffs are involved, including long term losses to the company; when a loan officer is asked to "self-source" they're taking on a responsibility that's not one of the top seven "Loan Officer Job Duties" listed by a major job placement service.
A situation where no payment is made is self-service, such as airport check-in kiosks and checkout machines. International borders have experimented with traveler-assisted fingerprint verificationAnother situation is where a company's Human resources department is bypassed by departments that "source talent themselves." An early use of the term is a 2005 HRO Today article titled "Insourcing, Outsourcing? How about Self-sourcing?" that mined Wikipedia's history of a pair of banks that merged decades ago as Standard Chartered and, after September 11, rebuilt its personnel department in an innovative way. The concept is similar to Self-service, one USA example is pumping gas: New Jersey banned customers from doing this in 1949. In 1994 it was considered a radical change to propose permitting self-service at the gas pumps, in Japan, the New York Times reported that "the push.. from Japanese big business... trying to cut costs."Automatic Teller Machines are another example, their expansion beyond banks have led to signs saying Access To Money, which refers to a company with that name.
Selfsourcing is the internal development and support of IT systems by knowledge workers with minimal contribution from IT specialists. At times they use in-house Data warehouse systems, which run on mainframes. Various terms have been used to describe end user self service, when someone, not a professional programmer programs, scripts, writes macros, in other ways uses a computer in a user-directed data processing accomplishment, such as End user computing and End user development. In the 1990s, Windows versions of mainframe packages were available; when desktop personal computers became nearly as distributed as having a work phone, in companies having a data processing department, the PC was unlinked to the corporate mainframe, data was keyed in from printouts. Software was for do-it-youself/selfsourcing, including spreadsheets, programs written in DOS-BASICor, somewhat dBASE; some data became siloed Once terminal emulation arrived, more data was available, it was more current. Techniques such as Screen scraping and FTP reduced rekeying.
Mainframe products such as FOCUS were ported to the PC, Business Intelligence software became more widespread. Companies large enough to have mainframes and use BI, having departments with analysts and other specialists, have people doing this work full-time. Selfsourcing, in such situations, is taking people away from their main job. Selfsourcing is not viewed as an improvement. Data warehouse was an earlier term in this space, it is crucial for the system’s purposes and goals to be aligned with that of
Pierogi are filled dumplings of Central and Eastern European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. Pierogi which consist of noodle dough and have to be cooked in boiling water are associated with the Central and Eastern European kitchens where they are considered national dishes in Poland. Pierogi are popular in West Slavic, East Slavic, some Baltic and other Central and Eastern European cuisines, where they are known under their local names. Typical fillings include potato, ground meat and fruits; the dumplings may be served with a topping, such as melted butter, sour cream or fried onion, or a combination of those ingredients. The English word "pierogi" comes from Polish pierogi, the plural form of pieróg, a generic term for filled dumplings, it derives from Old East Slavic пиръ and further from Proto-Slavic *pirъ, "feast". While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root and its cognates in the West and East Slavic languages, including Russian пирог and пирожки, shows the name's common Slavic origins, antedating the modern nation states and their standardized languages.
In most of these languages the word means "pie". Varenyky comes from Ukrainian вареники, the plural form of вареник, which derives from Ukrainian вар "boiling liquid", indicating boiling as the primary cooking method for this kind of dumpling. Bryndzové pirohy is the Slovakian term for dumplings filled with sheep milk cheese. Colțunași is the Romanian term for filled dumplings, it is derived from Greek καλτσούνι, itself a borrowing from Italian calzoni. The origins of pierogi are disputed; some legends say. Others contend that pierogi were brought to Poland by Saint Hyacinth of Poland, who brought them back from Kiev. On July 13, 1238, Saint Hyacinth visited Kościelec, on his visit, a storm destroyed all crops; as a sign of gratitude, people made pierogi from those crops for Saint Hyacinth. Another legend states that Saint Hyacinth fed the people with pierogi during a famine caused by an invasion by the Tatars in 1241, yet another legend that holds that pierogi were brought by the Tatars to the West from the former Russian Empire, it has been said that in the 13th century, pierogi had first arrived on Polish territories.
None of these legends is supported by the etymological origin of the root pirŭ- from the proto-Slavic for "feast". While the origin of the pierogi is under debate, the exact origin of the dish is unknown and unverifiable, it originated somewhere in Central Europe or Eastern Europe, has been consumed in these regions long before any of the present political nations existed. Today, it is a large part of many Central Eastern European cultures. Pierogi may be stuffed with mashed potatoes, fried onions, quark or farmer cheese, sauerkraut, mushrooms, cheese, or other ingredients depending on the cook's preferences. Dessert versions of the dumpling can be stuffed with sweetened quark or with a fresh fruit filling such as cherry, raspberry, apple or plum. For more flavor, sour cream can be added to the dough mixture, this tends to lighten the dough; the dough, made by mixing flour and warm water, sometimes with an egg, is rolled flat and cut into squares with a knife or circles using a cup or drinking glass.
The dough can be made with some mashed potato. Another variation popular among Czechs and Slovaks, uses dough made of flour and curd with eggs and water; the filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked; the pierogi or vareniki are simmered until they float and sometimes fried or baked in butter before serving or fried as leftovers. They can be served with melted butter or sour cream, or garnished with small pieces of fried bacon and mushrooms. Dessert varieties may be topped with jam, or varenye. Varenyky are crescent- or more square-shaped, they are stuffed with fillings such as mashed potato, ground meat, liver or offal, sauerkraut, hard-boiled egg, or a combination of these. Typical sweet fillings include quark or cottage cheese, or fruits such as sour cherries and currants. Compared to Russian pelmeni, varenyky are larger include a much broader selection of traditional fillings.
In case of varenyky meat-based filling, it is cooked and minced. The cooking is required due to the larger size of varenyky and brief cooking time. During preparation, the filling is wrapped with dough, boiled for several minutes in salted water, covered with butter or cooking oil. In certain regions of Ukraine, varenyky are steamed instead of boiled. Savoury varenyky are topped with fried salo bits and onions and accompanied with smetana. Leftover varenyky can be fried; as a dessert, varenyky are served with sugar, varenye or honey. Raw varenyky can be stored frozen cooked in a few minutes, which