| Kate Connally |
Hi all,
We're having a Smarty Jones party on the 5th while
we watch the Stakes. We want to serve Philly food.
Besides cheesesteaks what would be some other
Philly specialties? (We've already planned on
something made with Philadelphia cream cheese. ;-))
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| ranck@vt.edu |
Kate Connally <connally@pitt.edu> wrote:
> Hi all,
> We're having a Smarty Jones party on the 5th while
> we watch the Stakes. We want to serve Philly food.
> Besides cheesesteaks what would be some other
> Philly specialties? (We've already planned on
> something made with Philadelphia cream cheese. ;-))
Scrapple!
Bill Ranck
Blacksburg, Va.
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| Tony Lew |
Kate Connally <connally@pitt.edu> wrote in message news:<40B600CE.76B7AC53@pitt.edu>...
> Hi all,
> We're having a Smarty Jones party on the 5th while
> we watch the Stakes. We want to serve Philly food.
> Besides cheesesteaks what would be some other
> Philly specialties? (We've already planned on
> something made with Philadelphia cream cheese. ;-))
Hoagies
Scrapple
Tastykake
>
> Kate
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| stan@temple.edu |
Kate Connally <connally@pitt.edu> wrote:
> Hi all,
> We're having a Smarty Jones party on the 5th while
> we watch the Stakes. We want to serve Philly food.
> Besides cheesesteaks what would be some other
> Philly specialties? (We've already planned on
> something made with Philadelphia cream cheese. ;-))
Philly cream cheese is related to Philadelphia in name only. Philly
is known for some very good hoagies, not just cheese steaks.
For dessert, how about some TastyKakes for dessert, or butter pie? The
weather's getting warm out so hot soup might not be appealing, but
pepper pot soup is unique to Philly.
I have never had this soup, even though I am a native Philadelphia,
so I can't say how good it is, but I googled and found a recipe at
http://homecooking.about.com/librar...ive/blss112.htm
Even though Taylor Pork Roll is more of a NJ thing, its a popular
breakfast and lunch item in Philly.
Philadelphia is also one of the few places where you can get really
top notch Chinese vegetarian food that's made of gluten to simulate
meat, fish, and fowl.
And of course, there's the famous Philadelphia soft pretzels, and
water ice. Sorry, I do not know how to make either item; I just go
out and buy water ice and a pretzel and enjoy them! In fact, that's
what I am going to do after I finish dinner at my parent's house
in Northeast Philly tonight!
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|
If you want the real Philly experience,
then you need a drive-by shooting !
On 27 May 2004 21:03:22 GMT, stan@temple.edu wrote:
>Kate Connally <connally@pitt.edu> wrote:
>> Hi all,
>> We're having a Smarty Jones party on the 5th while
>> we watch the Stakes. We want to serve Philly food.
>> Besides cheesesteaks what would be some other
>> Philly specialties? (We've already planned on
>> something made with Philadelphia cream cheese. ;-))
>
>Philly cream cheese is related to Philadelphia in name only. Philly
>is known for some very good hoagies, not just cheese steaks.
>
>For dessert, how about some TastyKakes for dessert, or butter pie? The
>weather's getting warm out so hot soup might not be appealing, but
>pepper pot soup is unique to Philly.
>
>I have never had this soup, even though I am a native Philadelphia,
>so I can't say how good it is, but I googled and found a recipe at
>http://homecooking.about.com/librar...ive/blss112.htm
>
>Even though Taylor Pork Roll is more of a NJ thing, its a popular
>breakfast and lunch item in Philly.
>
>Philadelphia is also one of the few places where you can get really
>top notch Chinese vegetarian food that's made of gluten to simulate
>meat, fish, and fowl.
>
>And of course, there's the famous Philadelphia soft pretzels, and
>water ice. Sorry, I do not know how to make either item; I just go
>out and buy water ice and a pretzel and enjoy them! In fact, that's
>what I am going to do after I finish dinner at my parent's house
>in Northeast Philly tonight!
>
>
<rj>
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| Steve Wertz |
On Thu, 27 May 2004 15:06:52 +0000 (UTC), ranck@vt.edu wrote:
>Kate Connally <connally@pitt.edu> wrote:
>> Hi all,
>> We're having a Smarty Jones party on the 5th while
>> we watch the Stakes. We want to serve Philly food.
>> Besides cheesesteaks what would be some other
>> Philly specialties? (We've already planned on
>> something made with Philadelphia cream cheese. ;-))
>
>Scrapple!
Kate's in Pittsburgh - Scrapple applies equally to PGH as well.
Since horse jerky is out of the question, how about Tastycakes and
soft pretzels.
-sw
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| C. James Strutz |
"Steve Wertz" <swertz@cluemail.compost.gov.invalid> wrote in message
news:iNadnT-M6ap_WSvdRVn-iQ@io.com...
> On Thu, 27 May 2004 15:06:52 +0000 (UTC), ranck@vt.edu wrote:
>
> >Kate Connally <connally@pitt.edu> wrote:
> >> Hi all,
> >> We're having a Smarty Jones party on the 5th while
> >> we watch the Stakes. We want to serve Philly food.
> >> Besides cheesesteaks what would be some other
> >> Philly specialties? (We've already planned on
> >> something made with Philadelphia cream cheese. ;-))
> >
> >Scrapple!
>
> Kate's in Pittsburgh - Scrapple applies equally to PGH as well.
A life long (45 years) Pittsburgher here. You won't find much scrapple
here. Pittsburgh is a very ethnic city with a lot of eastern European
influence and smatterings of Italian, German, and others. More
recently, there has been an influx of Asian, Hispanic, and Indian
influences. As far as we're concerned, Philadelphia can keep its
cheesesteaks and scrapple.
Go Steelers!!
>
> Since horse jerky is out of the question, how about Tastycakes and
> soft pretzels.
>
> -sw
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| Kate Connally |
stan@temple.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
> > Hi all,
> > We're having a Smarty Jones party on the 5th while
> > we watch the Stakes. We want to serve Philly food.
> > Besides cheesesteaks what would be some other
> > Philly specialties? (We've already planned on
> > something made with Philadelphia cream cheese. ;-))
>
> Philly cream cheese is related to Philadelphia in name only. Philly
> is known for some very good hoagies, not just cheese steaks.
Stan, didn't you notice the smiley face?
> For dessert, how about some TastyKakes for dessert, or butter pie? The
> weather's getting warm out so hot soup might not be appealing, but
> pepper pot soup is unique to Philly.
Okay, I've heard of Phila. Butter Cake, but what is butter pie?
And TastyKakes - no thanks, I asked for Philly *food*. ;-)
> I have never had this soup, even though I am a native Philadelphia,
> so I can't say how good it is, but I googled and found a recipe at
> http://homecooking.about.com/librar...ive/blss112.htm
What kind of soup is it? Pepperpot?
> Even though Taylor Pork Roll is more of a NJ thing, its a popular
> breakfast and lunch item in Philly.
Love Taylor Pork Roll, an even now looking for some place
to get it in Pgh.
> Philadelphia is also one of the few places where you can get really
> top notch Chinese vegetarian food that's made of gluten to simulate
> meat, fish, and fowl.
And why would anyone want that, top notch or otherwise????
> And of course, there's the famous Philadelphia soft pretzels, and
> water ice. Sorry, I do not know how to make either item; I just go
> out and buy water ice and a pretzel and enjoy them! In fact, that's
> what I am going to do after I finish dinner at my parent's house
> in Northeast Philly tonight!
Pittsburgh used to have soft pretzel vendors on the streets
downtown when I was young. They are long gone now. I'm
going to have to learn how to make them myself. Not too
many years ago there as a little store near the univ. that
sold soft pretzels. They were pretty tasty but they are
gone now too. :-(
Water ice shouldn't be too hard to make. I had forgotten
about that one. I'll have to find a recipe for it.
Thanks for the input, Stan.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Julian9EHP |
Pittsburgh also has its (Primanti) sandwiches with slaw and potato chips in
them.
E. P.
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| Scott |
In article <40B7A4AF.F4AFECC6@pitt.edu>,
Kate Connally <connally@pitt.edu> wrote:
> Pittsburgh used to have soft pretzel vendors on the streets
> downtown when I was young. They are long gone now. I'm
> going to have to learn how to make them myself. Not too
> many years ago there as a little store near the univ. that
> sold soft pretzels. They were pretty tasty but they are
> gone now too. :-(
Philly too. We always used to get them when we drove in to visit my
grandmother. I can't recall the last time I saw street vendors selling
them. You can still get them, handmade, at the Federal Pretzel Baking,
636 Federal St.
Apparently, you have to get there really early, or the pretzels are gone
and they close for the day.
The best name, though, is probably Intercourse Pretzel Factory
<http://www.amishnews.com/Attraction...tzelfactory.htm>
--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only
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| Commander |
Kate Connally <connally@pitt.edu> wrote in message news:<40B600CE.76B7AC53@pitt.edu>...
> Hi all,
> We're having a Smarty Jones party on the 5th while
> we watch the Stakes. We want to serve Philly food.
> Besides cheesesteaks what would be some other
> Philly specialties? (We've already planned on
> something made with Philadelphia cream cheese. ;-))
>
> Kate
>>> How about Franks Scrapple made here in Chester County, the birth
place of >>> Smarty Jones.
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| stan@temple.edu |
"<RJ>" <baranick@localnet.com> wrote:
> If you want the real Philly experience,
> then you need a drive-by shooting !
Give me a break. I am a born and raised Philadelphia, as are at least 100
people I know and not a one of us have ever witnessed such an event.
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| stan@temple.edu |
Kate Connally <connally@pitt.edu> wrote:
> Okay, I've heard of Phila. Butter Cake, but what is butter pie?
> And TastyKakes - no thanks, I asked for Philly *food*. ;-)
I use the term "butter cake" and "butter pie" interchangably, but
its really called "butter cake" for some reason even though it looks
more like a pie to me. Since you've heard of it, I won't elaborate.
>> I have never had this soup, even though I am a native Philadelphia,
>> so I can't say how good it is, but I googled and found a recipe at
>> http://homecooking.about.com/librar...ive/blss112.htm
> What kind of soup is it? Pepperpot?
A google search will put you in touch with a recipe for Philly pepperpot
soup. Essentially, its tripe/vegetable soup. My finicky nature precludes
me from trying it.
>> Even though Taylor Pork Roll is more of a NJ thing, its a popular
>> breakfast and lunch item in Philly.
> Love Taylor Pork Roll, an even now looking for some place
> to get it in Pgh.
I think you can buy Taylor Pork Roll online. Try doing a web search
and if that doesn't pan out, maybe I can mail you some, but it is
highly perishable so I don't know how that would work.
>> Philadelphia is also one of the few places where you can get really
>> top notch Chinese vegetarian food that's made of gluten to simulate
>> meat, fish, and fowl.
> And why would anyone want that, top notch or otherwise????
Well, you did say you wanted something unique to Philadelphia and
its vegetarian glutten based Chinese food is regarded as world class
Chinese food. Being a carnavore too, I find it hard to get excited
about vegetarian cuisine, but it is very highly regarded by those
who are vegetarians.
> Pittsburgh used to have soft pretzel vendors on the streets
> downtown when I was young. They are long gone now. I'm
> going to have to learn how to make them myself. Not too
> many years ago there as a little store near the univ. that
> sold soft pretzels. They were pretty tasty but they are
> gone now too. :-(
> Water ice shouldn't be too hard to make. I had forgotten
> about that one. I'll have to find a recipe for it.
> Thanks for the input, Stan.
No problem.
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| stan@temple.edu |
Scott <heimdall@spamless.invalid> wrote:
> Philly too. We always used to get them when we drove in to visit my
> grandmother. I can't recall the last time I saw street vendors selling
> them. You can still get them, handmade, at the Federal Pretzel Baking,
> 636 Federal St.
> Apparently, you have to get there really early, or the pretzels are gone
> and they close for the day.
Yup. One of my colleagues sometimes will stop by Federal and buy a dozen
or so pretzels for us on the way to work. He does that maybe once a month.
Lots of street vendors in Philly still sell soft pretzels, but many of
diversified and now sell other items besides just pretzels. Hell, the
little food cart in the lobby of the building where I work on the Temple
University main campus sells pretzels from Federal bakery so they are easy
for me to buy.
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On 1 Jun 2004 06:38:38 GMT, stan@temple.edu wrote:
>"<RJ>" <baranick@localnet.com> wrote:
>
>> If you want the real Philly experience,
>> then you need a drive-by shooting !
>
>Give me a break. I am a born and raised Philadelphia, as are at least 100
>people I know and not a one of us have ever witnessed such an event.
Watch the evening news.
<rj>
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| MareCat |
On 1 Jun 2004 06:44:47 GMT, stan@temple.edu wrote:
>Kate Connally <connally@pitt.edu> wrote:
>
>>> Even though Taylor Pork Roll is more of a NJ thing, its a popular
>>> breakfast and lunch item in Philly.
>
>> Love Taylor Pork Roll, an even now looking for some place
>> to get it in Pgh.
>
>I think you can buy Taylor Pork Roll online. Try doing a web search
>and if that doesn't pan out, maybe I can mail you some, but it is
>highly perishable so I don't know how that would work.
I'm surprised you can't find TPR in Pittsburgh. I live in a Houston
suburb, and it's available in the deli dept. of the supermarkets
around here.
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| MareCat |
On Tue, 01 Jun 2004 08:34:51 -0400, "<RJ>" <baranick@localnet.com>
wrote:
>On 1 Jun 2004 06:38:38 GMT, stan@temple.edu wrote:
>
>>"<RJ>" <baranick@localnet.com> wrote:
>>
>>> If you want the real Philly experience,
>>> then you need a drive-by shooting !
>>
>>Give me a break. I am a born and raised Philadelphia, as are at least 100
>>people I know and not a one of us have ever witnessed such an event.
>
>
>Watch the evening news.
>
><rj>
You see stuff like that on the evening news of *any* major U.S. city.
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| Kate Connally |
Julian9EHP wrote:
>
> Pittsburgh also has its (Primanti) sandwiches with slaw and potato chips in
> them.
>
> E. P.
Actually, that's slaw and fries (not chips). Oh,
unless your British then I guess you can call them
chips. ;-)
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
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| Kate Connally |
Commander wrote:
>
> Kate Connally <connally@pitt.edu> wrote in message news:<40B600CE.76B7AC53@pitt.edu>...
> > Hi all,
> > We're having a Smarty Jones party on the 5th while
> > we watch the Stakes. We want to serve Philly food.
> > Besides cheesesteaks what would be some other
> > Philly specialties? (We've already planned on
> > something made with Philadelphia cream cheese. ;-))
> >
> > Kate
>
> >>> How about Franks Scrapple made here in Chester County, the birth
> place of >>> Smarty Jones.
Okay, but only if he doesn't use a lot of liver
in it. ;-) That's why I like to make my own scrapple.
I got 2 "Philadelphia Scrapple" recipes off the web.
One was made with just good pork meat but the other
one used liver sausage - blecch! So I guess there's
a wide range of ways to make it. The scrapple I've
had out in Pa. Dutch country has generally been a
little too heavy on the liver for my taste although
it's edible if it's cooked properly - i. e. nice
and crispy and brown.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
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| Kate Connally |
stan@temple.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
>
> > Okay, I've heard of Phila. Butter Cake, but what is butter pie?
> > And TastyKakes - no thanks, I asked for Philly *food*. ;-)
>
> I use the term "butter cake" and "butter pie" interchangably, but
> its really called "butter cake" for some reason even though it looks
> more like a pie to me. Since you've heard of it, I won't elaborate.
I had come across a recipe for "Philadelphia Butter Cake"
and saved it but hadn't looked at it closely. Just went back
and looked at it. Looks like you use a cake mix and add egg
and stuff and put it in an oblong cake pan then mix cream
cheese and other stuff and pour that on top then bake. Doesn't
sound very pie-like to me but I guess I can see how it might
be perceived as more pie than cake. However, to me it sounds
pretty cake-like. However, since I haven't seen how it looks
when it's done I could be wrong. Maybe the bottom layer comes
out more like pie crust than it sounds like it would. Now I'm
intrigued and will have to make it so I can see for myself.
> >> I have never had this soup, even though I am a native Philadelphia,
> >> so I can't say how good it is, but I googled and found a recipe at
> >> http://homecooking.about.com/librar...ive/blss112.htm
>
> > What kind of soup is it? Pepperpot?
>
> A google search will put you in touch with a recipe for Philly pepperpot
> soup. Essentially, its tripe/vegetable soup. My finicky nature precludes
> me from trying it.
When I was a kid my mother used to buy pepperpot soup
in a can - probably Campbell's. I used to eat it and
like it until one day I read the label and saw tripe
and then found out what tripe was. Never ate it again,
never gonna.
> >> Even though Taylor Pork Roll is more of a NJ thing, its a popular
> >> breakfast and lunch item in Philly.
>
> > Love Taylor Pork Roll, an even now looking for some place
> > to get it in Pgh.
>
> I think you can buy Taylor Pork Roll online.
Oh, I know you can buy it online but that's too expensive.
> Try doing a web search
> and if that doesn't pan out, maybe I can mail you some, but it is
> highly perishable so I don't know how that would work.
Thanks for the offer. I think I may be able to get it in
Pgh. I actually called Taylor Provisions in Trenton and
asked them if they could tell me if they sold it to any
stores in Pgh. They referred me to Boar's Head saying that
Boar's Head distributes more widely and they distribute
the pork roll. I tried to call them on Friday afternoon but
they were gone for the day. I left a message. Hoping to
hear back from them today - or I'll call again.
> >> Philadelphia is also one of the few places where you can get really
> >> top notch Chinese vegetarian food that's made of gluten to simulate
> >> meat, fish, and fowl.
>
> > And why would anyone want that, top notch or otherwise????
>
> Well, you did say you wanted something unique to Philadelphia and
> its vegetarian glutten based Chinese food is regarded as world class
> Chinese food.
That may be so, but that doesn't mean I would want to
eat it. :-) I assumed that everyone would assume I was
asking for type of Philly foods that someone *normal* would
actually want to eat. ;-) ;-) That's also why I rejected
the TastyKakes suggestion. ;-)
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
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| Kate Connally |
MareCat wrote:
>
> On 1 Jun 2004 06:44:47 GMT, stan@temple.edu wrote:
>
> >Kate Connally <connally@pitt.edu> wrote:
> >
> >>> Even though Taylor Pork Roll is more of a NJ thing, its a popular
> >>> breakfast and lunch item in Philly.
> >
> >> Love Taylor Pork Roll, an even now looking for some place
> >> to get it in Pgh.
> >
> >I think you can buy Taylor Pork Roll online. Try doing a web search
> >and if that doesn't pan out, maybe I can mail you some, but it is
> >highly perishable so I don't know how that would work.
>
> I'm surprised you can't find TPR in Pittsburgh. I live in a Houston
> suburb, and it's available in the deli dept. of the supermarkets
> around here.
I never really looked as I never thought it would
be available here. I have not run across it by
accident. It may be here but if it's in a section
of the supermarket where I don't generally shop -
say where they have all the lunch meats - then I would
never know it was there.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
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| stan@temple.edu |
Kate Connally <connally@pitt.edu> wrote:
> I never really looked as I never thought it would
> be available here. I have not run across it by
> accident. It may be here but if it's in a section
> of the supermarket where I don't generally shop -
> say where they have all the lunch meats - then I would
> never know it was there.
Taylor Pork Roll is typically kept in the same refrigerated
section as the breakfast meats such as bacon, sausage, etc.
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| stan@temple.edu |
Kate Connally <connally@pitt.edu> wrote:
> I had come across a recipe for "Philadelphia Butter Cake"
> and saved it but hadn't looked at it closely. Just went back
> and looked at it. Looks like you use a cake mix and add egg
> and stuff and put it in an oblong cake pan then mix cream
> cheese and other stuff and pour that on top then bake. Doesn't
> sound very pie-like to me but I guess I can see how it might
> be perceived as more pie than cake. However, to me it sounds
> pretty cake-like. However, since I haven't seen how it looks
> when it's done I could be wrong. Maybe the bottom layer comes
> out more like pie crust than it sounds like it would. Now I'm
> intrigued and will have to make it so I can see for myself.
A real authentic Philly butter cake (which is also hard to find
even in Philly), doesn't rise. It just sort of lays there low in
the baking tray, like a pie. The crust may rise a bit though, but
not the main portion of the pie. It looks sort of like a square
white pizza in consistency, but with a lighter crust and it has
a rich butter flavor.
There is also a famous diner in South Philly called the Melrose
diner that makes an actual butter cake with butter icing over a
white cake. The Melrose Diner's butter cake is to die for. You won't
find that kind of cake anywhere other than the Melrose Diner.
> When I was a kid my mother used to buy pepperpot soup
> in a can - probably Campbell's. I used to eat it and
> like it until one day I read the label and saw tripe
> and then found out what tripe was. Never ate it again,
> never gonna.
Yup. That soup was supposedly invented at a well known seafood
restaurant in Philly called Bookbinders. The restaurant went out of
business when travel declined after 9/11 after something like 100
years. The restaurant did a heavy tourist trade. Locals know where
the really good seafood restaurants are in town and it wasn't at
Bookbinder's. I still think they sell their line of canned soups
though.
> Thanks for the offer. I think I may be able to get it in
> Pgh. I actually called Taylor Provisions in Trenton and
> asked them if they could tell me if they sold it to any
> stores in Pgh. They referred me to Boar's Head saying that
> Boar's Head distributes more widely and they distribute
> the pork roll. I tried to call them on Friday afternoon but
> they were gone for the day. I left a message. Hoping to
> hear back from them today - or I'll call again.
Just ask at your local supermarket. Taylor Pork Roll is getting
very popular. I live in NJ about an hour's drive south of Trenton
and I cannot fathom why Taylor Pork Roll is so popular, but it is.
>> Well, you did say you wanted something unique to Philadelphia and
>> its vegetarian glutten based Chinese food is regarded as world class
>> Chinese food.
> That may be so, but that doesn't mean I would want to
> eat it. :-) I assumed that everyone would assume I was
> asking for type of Philly foods that someone *normal* would
> actually want to eat. ;-) ;-) That's also why I rejected
> the TastyKakes suggestion. ;-)
Normal people do eat TastyKakes. TastyKake has a wide range of
baked snack cakes and donuts. Some are good; some are not. The
chocolate covered donuts that TastyKake makes and the jelly filled
krimpets are awesome! Their mainstay is the butterscotch krimpets,
but I am not much of a fan of butterscotch so I rarely eat them.
|
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| stan@temple.edu |
Kate Connally <connally@pitt.edu> wrote:
> in it. ;-) That's why I like to make my own scrapple.
> I got 2 "Philadelphia Scrapple" recipes off the web.
> One was made with just good pork meat but the other
> one used liver sausage - blecch! So I guess there's
> a wide range of ways to make it. The scrapple I've
> had out in Pa. Dutch country has generally been a
> little too heavy on the liver for my taste although
> it's edible if it's cooked properly - i. e. nice
> and crispy and brown.
The traditional way to make scrapple is to boil down a
whole hog slowly. Authentic scrapple contains every part
of the pig except the squeal. Once in a while, I will try
some scrapple at Pennsylvania Dutch folk festivals where
you can see it being made. The scrapple has the consistency
of polenta and after the pig is "melted down" the cooking
technique for scrapple is remarkably similar to polenta.
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| MareCat |
On 1 Jun 2004 21:05:37 GMT, stan@temple.edu wrote:
>Kate Connally <connally@pitt.edu> wrote:
>
>> I never really looked as I never thought it would
>> be available here. I have not run across it by
>> accident. It may be here but if it's in a section
>> of the supermarket where I don't generally shop -
>> say where they have all the lunch meats - then I would
>> never know it was there.
>
>Taylor Pork Roll is typically kept in the same refrigerated
>section as the breakfast meats such as bacon, sausage, etc.
Around here, it's kept right below the deli case of meats and cheeses
available for slicing. There's a section where packaged cheeses,
sausages, quiches, mashed potatoes, sauerkraut, and the like are kept,
and TPR (sold whole) is in there with all of that. Breakfast meats are
usually kept in a different part of the store. (Of course, this varies
from chain to chain. I usually shop at Kroger.)
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| Kate Connally |
stan@temple.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
>
> > I never really looked as I never thought it would
> > be available here. I have not run across it by
> > accident. It may be here but if it's in a section
> > of the supermarket where I don't generally shop -
> > say where they have all the lunch meats - then I would
> > never know it was there.
>
> Taylor Pork Roll is typically kept in the same refrigerated
> section as the breakfast meats such as bacon, sausage, etc.
Well, I do hang out in that section a lot so I guess
we don't have it here, unless a few specialty stores
carry it.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Kate Connally |
stan@temple.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
> > in it. ;-) That's why I like to make my own scrapple.
> > I got 2 "Philadelphia Scrapple" recipes off the web.
> > One was made with just good pork meat but the other
> > one used liver sausage - blecch! So I guess there's
> > a wide range of ways to make it. The scrapple I've
> > had out in Pa. Dutch country has generally been a
> > little too heavy on the liver for my taste although
> > it's edible if it's cooked properly - i. e. nice
> > and crispy and brown.
>
> The traditional way to make scrapple is to boil down a
> whole hog slowly. Authentic scrapple contains every part
> of the pig except the squeal. Once in a while, I will try
> some scrapple at Pennsylvania Dutch folk festivals where
> you can see it being made. The scrapple has the consistency
> of polenta and after the pig is "melted down" the cooking
> technique for scrapple is remarkably similar to polenta.
Yeah, I know that. Although actually my understanding
is that the used mainly the unusable parts of the
hog after the good meat was butchered out. Then
they boiled what was left so it was mostly offal
with some scraps of real meat that stuck to the bones.
I'm pretty sure they wouldn't waste a whole hog's worth
of pork roasts, pork chops, and hams, etc. to make
scrapple.
Anyway, I prefer to make it with good pork meat.
I don't really want to eat the authentic, traditional
version. Sausage used to be made that way too,
but nowadays people use just the good meat to make
sausage. This is one situation where I *really*
don't want "authentic" or "traditional".
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Kate Connally |
stan@temple.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
>
> > I had come across a recipe for "Philadelphia Butter Cake"
> > and saved it but hadn't looked at it closely. Just went back
> > and looked at it. Looks like you use a cake mix and add egg
> > and stuff and put it in an oblong cake pan then mix cream
> > cheese and other stuff and pour that on top then bake. Doesn't
> > sound very pie-like to me but I guess I can see how it might
> > be perceived as more pie than cake. However, to me it sounds
> > pretty cake-like. However, since I haven't seen how it looks
> > when it's done I could be wrong. Maybe the bottom layer comes
> > out more like pie crust than it sounds like it would. Now I'm
> > intrigued and will have to make it so I can see for myself.
>
> A real authentic Philly butter cake (which is also hard to find
> even in Philly), doesn't rise. It just sort of lays there low in
> the baking tray, like a pie. The crust may rise a bit though, but
> not the main portion of the pie. It looks sort of like a square
> white pizza in consistency, but with a lighter crust and it has
> a rich butter flavor.
>
> There is also a famous diner in South Philly called the Melrose
> diner that makes an actual butter cake with butter icing over a
> white cake. The Melrose Diner's butter cake is to die for. You won't
> find that kind of cake anywhere other than the Melrose Diner.
I've been to the Melrose. Too bad I didn't know about their
butter cake then. Although I was there for breakfast, I'm
not above having dessert after my breakfast. ;-)
> > When I was a kid my mother used to buy pepperpot soup
> > in a can - probably Campbell's. I used to eat it and
> > like it until one day I read the label and saw tripe
> > and then found out what tripe was. Never ate it again,
> > never gonna.
>
> Yup. That soup was supposedly invented at a well known seafood
> restaurant in Philly called Bookbinders. The restaurant went out of
> business when travel declined after 9/11 after something like 100
> years. The restaurant did a heavy tourist trade. Locals know where
> the really good seafood restaurants are in town and it wasn't at
> Bookbinder's. I still think they sell their line of canned soups
> though.
>
> > Thanks for the offer. I think I may be able to get it in
> > Pgh. I actually called Taylor Provisions in Trenton and
> > asked them if they could tell me if they sold it to any
> > stores in Pgh. They referred me to Boar's Head saying that
> > Boar's Head distributes more widely and they distribute
> > the pork roll. I tried to call them on Friday afternoon but
> > they were gone for the day. I left a message. Hoping to
> > hear back from them today - or I'll call again.
>
> Just ask at your local supermarket. Taylor Pork Roll is getting
> very popular. I live in NJ about an hour's drive south of Trenton
> and I cannot fathom why Taylor Pork Roll is so popular, but it is.
>
> >> Well, you did say you wanted something unique to Philadelphia and
> >> its vegetarian glutten based Chinese food is regarded as world class
> >> Chinese food.
>
> > That may be so, but that doesn't mean I would want to
> > eat it. :-) I assumed that everyone would assume I was
> > asking for type of Philly foods that someone *normal* would
> > actually want to eat. ;-) ;-) That's also why I rejected
> > the TastyKakes suggestion. ;-)
>
> Normal people do eat TastyKakes. TastyKake has a wide range of
> baked snack cakes and donuts. Some are good; some are not. The
> chocolate covered donuts that TastyKake makes and the jelly filled
> krimpets are awesome! Their mainstay is the butterscotch krimpets,
> but I am not much of a fan of butterscotch so I rarely eat them.
Well, I'm just not fond of that type of thing. I prefer
homemade or something from a really good bakery. That kind
of stuff is made with all sorts of unsavory ingredients and
whatnot. I know lots of people love Twinkies, but that doesn't
make them actually edible! I would put TastyKakes in the
same class as Dolly Madison, Little Debbie, Hostess, etc.
So if normal people eat them, then I guess I'm not normal.
And most of the people I know don't eat them. So I guess
we're all a bunch of weirdos. Oh well, I don't mind being
a weirdo if I don't have to eat those things. :-)
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Kate Connally |
MareCat wrote:
>
> On 1 Jun 2004 21:05:37 GMT, stan@temple.edu wrote:
>
> >Kate Connally <connally@pitt.edu> wrote:
> >
> >> I never really looked as I never thought it would
> >> be available here. I have not run across it by
> >> accident. It may be here but if it's in a section
> >> of the supermarket where I don't generally shop -
> >> say where they have all the lunch meats - then I would
> >> never know it was there.
> >
> >Taylor Pork Roll is typically kept in the same refrigerated
> >section as the breakfast meats such as bacon, sausage, etc.
>
> Around here, it's kept right below the deli case of meats and cheeses
> available for slicing. There's a section where packaged cheeses,
> sausages, quiches, mashed potatoes, sauerkraut, and the like are kept,
> and TPR (sold whole) is in there with all of that. Breakfast meats are
> usually kept in a different part of the store. (Of course, this varies
> from chain to chain. I usually shop at Kroger.)
Hallelujah! I just talked to the local Boar's Head
distributer and he's going to get me a Taylor Pork
Roll by Friday at a local store. So we can have some
on Sat. during our Belmont Stakes Party. I'm so excited.
BTW, I did call around some of the local supermarkets and
no one carries it. When I finally talked to the distributer
he said there's no one in the Pgh. area who carries it in
stock but that anyone who had Boar's Head products could
order it in for me.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| ranck@vt.edu |
Kate Connally <connally@pitt.edu> wrote:
> stan@temple.edu wrote:
> >
> > Normal people do eat TastyKakes. TastyKake has a wide range of
> > baked snack cakes and donuts. Some are good; some are not. The
> Well, I'm just not fond of that type of thing. I prefer
Just because you are not fond of that type of thing
is no excuse to be dissing TastyKakes. ;-)
> make them actually edible! I would put TastyKakes in the
> same class as Dolly Madison, Little Debbie, Hostess, etc.
Them's fightin' words! TastyKakes beat those others by
a mile.
Seriously, if you don't like them that's fine, but I really
do find them to be better than the others. Of course, I grew
up with TastyKakes and always consider all the others to be
poor imitations. I don't feel the need to buy some every
time I visit my family in Pennsylvania anymore though.
Bill Ranck
Blacksburg, Va.
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| Steve Wertz |
On Fri, 28 May 2004 08:40:45 -0400, "C. James Strutz"
<strutzjNOSPAM@strutz.com> wrote:
>"Steve Wertz" <swertz@cluemail.compost.gov.invalid> wrote in message
>news:iNadnT-M6ap_WSvdRVn-iQ@io.com...
>> On Thu, 27 May 2004 15:06:52 +0000 (UTC), ranck@vt.edu wrote:
>>
>> >Kate Connally <connally@pitt.edu> wrote:
>> >> Hi all,
>> >> We're having a Smarty Jones party on the 5th while
>> >> we watch the Stakes. We want to serve Philly food.
>> >> Besides cheesesteaks what would be some other
>> >> Philly specialties? (We've already planned on
>> >> something made with Philadelphia cream cheese. ;-))
>> >
>> >Scrapple!
>>
>> Kate's in Pittsburgh - Scrapple applies equally to PGH as well.
>
>A life long (45 years) Pittsburgher here. You won't find much scrapple
>here. Pittsburgh is a very ethnic city with a lot of eastern European
>influence and smatterings of Italian, German, and others. More
>recently, there has been an influx of Asian, Hispanic, and Indian
>influences. As far as we're concerned, Philadelphia can keep its
>cheesesteaks and scrapple.
I grew up in PGH and scrapple was a weekend breakfast fixture at
my house and many in my neighborhood (North Hills), though I don't
recall seeing it on restaurant menus so much.
The "scrapple belt" runs from PHL to Indiana and is probably most
common in central PA (Amish territory) and some parts if Indiana.
>Go Steelers!!
How 'bout them Penguins.... :-(
-sw (Ex-season ticket holder to Pirates, Steelers, and Penguins).
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| Tony Lew |
Kate Connally <connally@pitt.edu> wrote in message news:<40B600CE.76B7AC53@pitt.edu>...
> Hi all,
> We're having a Smarty Jones party on the 5th while
> we watch the Stakes. We want to serve Philly food.
> Besides cheesesteaks what would be some other
> Philly specialties? (We've already planned on
> something made with Philadelphia cream cheese. ;-))
You could invite some gays over.
http://channels.netscape.com/ns/new...0&w=RTR&coview=
>
> Kate
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| Kate Connally |
ranck@vt.edu wrote:
>
> Kate Connally <connally@pitt.edu> wrote:
> > stan@temple.edu wrote:
> > >
> > > Normal people do eat TastyKakes. TastyKake has a wide range of
> > > baked snack cakes and donuts. Some are good; some are not. The
>
> > Well, I'm just not fond of that type of thing. I prefer
>
> Just because you are not fond of that type of thing
> is no excuse to be dissing TastyKakes. ;-)
Well, it's the best reason I could think of! ;-)
> > make them actually edible! I would put TastyKakes in the
> > same class as Dolly Madison, Little Debbie, Hostess, etc.
>
> Them's fightin' words! TastyKakes beat those others by
> a mile.
Okay, I have to admit a secret foible. I actually
like and *eat* Nickles Banana Flips (a round sponge
cake layers filled with banana cream - sorta like
Twinkie filling only better - and then folded in
half to make a half-moon shaped filled pie), but
I completely shun all those other things. Actually
the butterscotch TastyKakes sounded good. I love
butterscotch. Maybe I'll try one if I ever come
across one in my travels.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Hal |
Kate Connally <connally@pitt.edu> wrote:
>Okay, but only if he doesn't use a lot of
> liver in it. ;-) That's why I like to make
> my own scrapple. I got 2 "Philadelphia
> Scrapple" recipes off the web. One was
> made with just good pork meat but the
> other one used liver sausage - blecch!
> So I guess there's a wide range of ways
> to make it. The scrapple I've had out in
> Pa. Dutch country has generally been a
> little too heavy on the liver for my taste
> although it's edible if it's cooked
> properly - i. e. nice and crispy and
> brown.
Here are some scrapple recpies and some other good Pa Dutch stuff from
Breks County, Pa.
http://berksweb.com/pam/
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| LadySycamore |
<RJ> wrote:
> On 1 Jun 2004 06:38:38 GMT, stan@temple.edu wrote:
>
>
>>"<RJ>" <baranick@localnet.com> wrote:
>>
>>
>>>If you want the real Philly experience,
>>>then you need a drive-by shooting !
>>
>>Give me a break. I am a born and raised Philadelphia, as are at least 100
>>people I know and not a one of us have ever witnessed such an event.
>
>
>
> Watch the evening news.
>
> <rj>
How stupid was THAT comment: you can find **** like that in ANY city,
not just Philly. Jesus Ceerist.
--
~LadySycamore~
Co-Administrator
dialyze.org: For renal patients by renal patients
http://dialyze.org/forums/index.php
El Ciberbosque:
"Sycamore's next step in the quest for world domination"
http://www.ciberbosque.org/index.php
These are uncertain times. Thank goodness you're such a rock. Now don't
be mad if everyone else isn't. You can only expect so much from mere
mortals.
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On Fri, 04 Jun 2004 22:05:16 GMT, LadySycamore
<ladysyc69@nevermind.com> wrote:
><RJ> wrote:
>
>> On 1 Jun 2004 06:38:38 GMT, stan@temple.edu wrote:
>>
>>
>>>"<RJ>" <baranick@localnet.com> wrote:
>>>
>>>
>>>>If you want the real Philly experience,
>>>>then you need a drive-by shooting !
>>>
>>>Give me a break. I am a born and raised Philadelphia, as are at least 100
>>>people I know and not a one of us have ever witnessed such an event.
>>
>>
>> Watch the evening news.
>>
>> <rj>
>How stupid was THAT comment: you can find **** like that in ANY city,
>not just Philly. Jesus Ceerist.
Drive-by's are a fact of life in urban Philly.
Nothing untrue about that statement.
Loosen your drawers a few notches, Missy !
<rj>
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| MareCat |
On Wed, 2 Jun 2004 15:23:31 +0000 (UTC), ranck@vt.edu wrote:
>
>Seriously, if you don't like them that's fine, but I really
>do find them to be better than the others. Of course, I grew
>up with TastyKakes and always consider all the others to be
>poor imitations. I don't feel the need to buy some every
>time I visit my family in Pennsylvania anymore though.
>
>Bill Ranck
>Blacksburg, Va.
I grew up with TastyKakes, too, being from PA. We've been able to find
'em in our local supermarkets, here in the Houston area, for several
years now.
Now if only the stores down here would carry Gibbles...
Mary
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| stan@temple.edu |
"<RJ>" <baranick@localnet.com> wrote:
> Drive-by's are a fact of life in urban Philly.
> Nothing untrue about that statement.
True, but its hardly a daily event and most of the targets
of drive-by shootings are drug dealers or buyers and
the shootings rarely occur where tourists hang out. That
pretty much describes any urban area though, not just Philly.
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