Pennsylvania Cuisine

RE: Pennsylvania Cuisine (Foodbme)

Mon, 03 Sep 2012 19:29:06 GMT

stmaryspa

Yes! St. Marys PA has the very best sausage in the country: "Christmas Sausage". As Foodbme said, it is made of venison, beef, & pork with seasonings, and smoked. Often boiled and served with a pancake breakfast....amazing! Question is, what are the seasonings? I've tried to find someone who knows, to no avail. Help!

Welcome to Roadfood Neighbor!!!
It's primarily a lot of Black Pepper and a little bit of salt. The home-made version generally includes Venison, the "Store Bought' sausage does not.

RE: Pennsylvania Cuisine (MetroplexJim)

Mon, 03 Sep 2012 18:52:02 GMT

Let's not forget that THE KLONDIKE BAR was originated by Isaly's and is therefore as "Pittsburgh-esque" as it gets!

RE: Pennsylvania Cuisine (Phildelmar)

Sun, 02 Sep 2012 19:29:23 GMT

Have been doing a lot of work recently in the Hershey area, and I am close to Palmyra, where the Seltzers outlet is. Have been getting the double-smoked versions of their products, which one never sees in Delaware. Wonderful stuff. It reminds me of the hard kosher salamis I remember from my youth in Philadelphia. I never see those any more. But, i can't say enough good things about Seltzers.

RE: Pennsylvania Cuisine (stmaryspa)

Sat, 11 Dec 2010 14:52:33 GMT

Yes! St. Marys PA has the very best sausage in the country: "Christmas Sausage". As Foodbme said, it is made of venison, beef, & pork with seasonings, and smoked. Often boiled and served with a pancake breakfast....amazing! Question is, what are the seasonings? I've tried to find someone who knows, to no avail. Help!

RE: Pennsylvania Cuisine (missingPAfood)

Fri, 19 Jan 2007 23:14:13 GMT

I forgot how much I missed Pennsylvania food until I found this site. I've been in Arizona for the last three years and when I go home to visit the family in the Philadlphia area I head right over to Wawa to get a Hoagie, a big bag of Herrs potato chips and a soft pretzel. Oh baby!

RE: Pennsylvania Cuisine (NYNM)

Sun, 14 Jan 2007 14:55:07 GMT

but burnt pretzels also are a unique taste I have only found in Pennsylvania.

I know of "Unique" brand of burnt pretzels (yum). Are there other brands?

RE: Pennsylvania Cuisine (Centenary)

Sun, 14 Jan 2007 13:19:55 GMT

Don't see Yuengling Beer on anyone's list. We always bring a case back to Boston from our trips to visit family in PA. The best!!!

RE: Pennsylvania Cuisine (Sheetzaholic)

Sun, 14 Jan 2007 10:10:15 GMT

burnt chip (heck chips in general we make so many), but burnt pretzels also are a unique taste I have only found in Pennsylvania. Meat pudding is something else that I rarely see outside of the Commonwealth.

RE: Pennsylvania Cuisine (tamandmik)

Fri, 22 Dec 2006 11:42:23 GMT

quote:

Another one that's hard to find outside the PA area is Wise Potato Chips

The last time I went back to NJ, I bought back 6 bags of Wise Potato Chips with me, the bbq chip to me is the world's greatest chip. I also took one bag of onion garlic, sour cream & onion, salt & vinegar. My mother in law last year for Xmas mailed me a cardboard box stuffed with Wise Chips. I hope she does it again this year.

RE: Pennsylvania Cuisine (planojim)

Fri, 22 Dec 2006 11:10:19 GMT

White pizza. I grew up in the Scranton area and thier white pizza is like none other in the US. I didn't know any better when I moved down here to Texas...and when I saw one of the pizza places had white pizza on their menu, I ordered, only to have some form of ricotta/alfredo type abomination put on my table. A tear rolled down my cheek.

Dark potato chips.

polish pound cake.

birch beer.

RE: Pennsylvania Cuisine (NYNM)

Thu, 21 Dec 2006 21:56:46 GMT

quote:
Originally posted by redtressed

Since I am about 7 miles from the Pa. line, down here in dear old West By Gawd Virginny, I've pretty much grown up with a lot of PA food influence.

I'll bet most of those PA foods near West BGVirginny are Pittsburg influenced, except Seltzers, Dutch Apple Pie and moon pies. Philly food influences South Jersey, Delaware and North East MD more.

It's something like sports teams, you usually are a fan of the team nearest you, even if "out of state", and probably the foods that wind up at the tailgate party are local too.

RE: Pennsylvania Cuisine (redtressed)

Thu, 21 Dec 2006 20:27:49 GMT

Since I am about 7 miles from the Pa. line, down here in dear old West By Gawd Virginny, I've pretty much grown up with a lot of PA food influence.

Foods I consider indicative of Pennsylvania's wealth of goodies

1. Pierogies
2. Iron City Beer
3. Isaly's chopped ham and BBQ sauce
4. Haluski
5. Cabbage Rolls
6. Seltzers Meats(esp. the Sweet Lebanon Bologna)
7. Homemade moon pies
8. Dutch Apple Pies
9. Kielbasas and Sausages
10. Oodles of Baked Goods
11. Memories of Bryan's Dairy in Waynesburg Pa. best dairy products and ice creams I ever had(burned down for insurance in the 70's )
12. Eat n PArk Resteraunts, Italian Grills, Burger Chef and Winky's(another great burger chain)

13. "Primanti Style" the phenomenon of the sandwiches grew to encompass salads too

RE: Pennsylvania Cuisine (sop that)

Thu, 21 Dec 2006 19:58:31 GMT

My family moved from PA to NJ many years ago. When I found this site http://www.coalregion.com/ I could relate to many of the recipes, mostly because I share the middle European heritage of the folks that settled in the coal region. For those that did not grow up on this stuff it is an acquired taste. For those that did grow up with these foods it is comfort food. Excuse me while I go make some kapusta.

RE: Pennsylvania Cuisine (Oneiron339)

Thu, 21 Dec 2006 07:25:20 GMT

quote:
Originally posted by Sheetzaholic

I'm glad to see that other recognize the quality and variation of Scrapples in Penna. I find them a lot like our many regional chips (UTZ, Middleswarth, Snyders of Berlin, Martin's, etc. etc.). The scrapples too are very much the artistry of the butcher and our company and no two are the same! Speaking of potato chips, I would also like to know what are folks favorite PA chips. I prefer Middleswarth Ket-L Barbq; however, you cannot find them in Pittsburgh so I have to stock up whenever I'm in Central PA...

I'm partial to the local Lancaster chips such as Grandma Utz, Martin's, Bickel's, Stehmans. All made w/ lard

RE: Pennsylvania Cuisine (Jimeats)

Thu, 21 Dec 2006 05:46:55 GMT

quote:
Originally posted by Sheetzaholic

how could I leave out shoefly pie??????

I remember an old song about Pa. foods with that in the title. It was by the late and great Stan Kenton "Shoefly pie and Apple pandowdy" sung by Julie Chirstey I belive. Chow Jim

RE: Pennsylvania Cuisine (Foodbme)

Wed, 20 Dec 2006 22:47:22 GMT

quote:
Originally posted by Rauhoole

I had to read this whole thread, and all the time I was shouting "what about Lebanon Bologna", Whalla Some one finally got to it . As Pennsylvalia Dutch as dutch can go. Though Scrapple has spread south, I still can't find good Lebanon Bologna. Book marked link thanks

In case you missed it:
http://www.seltzerslebanonbologna.com

RE: Pennsylvania Cuisine (Rauhoole)

Wed, 20 Dec 2006 22:01:23 GMT

Mushroom Capital of the world is Avondale.

RE: Pennsylvania Cuisine (Rauhoole)

Wed, 20 Dec 2006 21:57:19 GMT

I had to read this whole thread, and all the time I was shouting "what about Lebanon Bologna", Whalla Some one finally got to it . As Pennsylvalia Dutch as dutch can go. Though Scrapple has spread south, I still can't find good Lebanon Bologna. Book marked link thanks

RE: Pennsylvania Cuisine (NYNM)

Sat, 16 Dec 2006 22:35:50 GMT

quote:
Originally posted by Foodbme

quote:
Originally posted by Sheetzaholic

I'm glad to see that other recognize the quality and variation of Scrapples in Penna. I find them a lot like our many regional chips (UTZ, Middleswarth, Snyders of Berlin, Martin's, etc. etc.). The scrapples too are very much the artistry of the butcher and our company and no two are the same! Speaking of potato chips, I would also like to know what are folks favorite PA chips. I prefer Middleswarth Ket-L Barbq; however, you cannot find them in Pittsburgh so I have to stock up whenever I'm in Central PA...

They're all over NYC. They are the "normal" chips we get day to day. Didn't even know they were from PA!

Another one that's hard to find outside the PA area is Wise Potato Chips

RE: Pennsylvania Cuisine (Foodbme)

Sat, 16 Dec 2006 20:10:03 GMT

quote:
Originally posted by Sheetzaholic

I'm glad to see that other recognize the quality and variation of Scrapples in Penna. I find them a lot like our many regional chips (UTZ, Middleswarth, Snyders of Berlin, Martin's, etc. etc.). The scrapples too are very much the artistry of the butcher and our company and no two are the same! Speaking of potato chips, I would also like to know what are folks favorite PA chips. I prefer Middleswarth Ket-L Barbq; however, you cannot find them in Pittsburgh so I have to stock up whenever I'm in Central PA...

Another one that's hard to find outside the PA area is Wise Potato Chips

RE: Pennsylvania Cuisine (Sheetzaholic)

Sat, 16 Dec 2006 18:56:54 GMT

I'm glad to see that other recognize the quality and variation of Scrapples in Penna. I find them a lot like our many regional chips (UTZ, Middleswarth, Snyders of Berlin, Martin's, etc. etc.). The scrapples too are very much the artistry of the butcher and our company and no two are the same! Speaking of potato chips, I would also like to know what are folks favorite PA chips. I prefer Middleswarth Ket-L Barbq; however, you cannot find them in Pittsburgh so I have to stock up whenever I'm in Central PA...

RE: Pennsylvania Cuisine (LeeMargo)

Sat, 16 Dec 2006 18:53:48 GMT

HOAGIES=Philadelphia. I went to school outside of the Philadelphia area and found that EVERYone calls a hoagie a sub...ANNOYING. Hoagie is def. a Philly thing.

RE: Pennsylvania Cuisine (Foodbme)

Fri, 15 Dec 2006 21:09:17 GMT

quote:
Originally posted by Greyghost

You can never have the same scrapple twice in PA.

That is one of my truisms about PA. I am not a native but have been visiting for about 45 years and have never had the same scrapple twice. I do always order it though...the variations always amaze me and that is what I think I like about it. Scrapple is so ingrained in PA culture that it almost has to have an individual personality and I am glad it does. It is not even regional, one can have two very different scrapple dishes from vendors right across the street from each other. That is one of the things I love about PA.

I do not know if slippy pie is unique to PA, but it is the only place I have encountered it. The versions I have had are usually pot pies with noodles instead of a pastry crust which is fine with me. I have had versions that incorporate both pastry and noodles.

PA food is a huge topic because it is so diverse and I for one am glad it is.

SCRAPPLE IS LIKE POTATO SALAD--- NO 2 BATCHES COME OUT THE SAME

RE: Pennsylvania Cuisine (Greyghost)

Fri, 15 Dec 2006 20:18:44 GMT

You can never have the same scrapple twice in PA.

That is one of my truisms about PA. I am not a native but have been visiting for about 45 years and have never had the same scrapple twice. I do always order it though...the variations always amaze me and that is what I think I like about it. Scrapple is so ingrained in PA culture that it almost has to have an individual personality and I am glad it does. It is not even regional, one can have two very different scrapple dishes from vendors right across the street from each other. That is one of the things I love about PA.

I do not know if slippy pie is unique to PA, but it is the only place I have encountered it. The versions I have had are usually pot pies with noodles instead of a pastry crust which is fine with me. I have had versions that incorporate both pastry and noodles.

PA food is a huge topic because it is so diverse and I for one am glad it is.

RE: Pennsylvania Cuisine (RC51Mike)

Fri, 15 Dec 2006 18:00:13 GMT

They did grow mushrooms in western PA, I think in abandoned coal mines. There are also some farms in Berks County. Kennett Square is the mushroom capital though.

RE: Pennsylvania Cuisine (Foodbme)

Fri, 15 Dec 2006 17:28:53 GMT

quote:
Originally posted by NYNM

quote:
Originally posted by Poverty Pete

For an admitted outsider, when it comes to Pennsylvania food, I'm thinking Lebanon balogna(just don't make it sweet),mushrooms around Reading,

Wait, isn't Kennett Square PA the "Mushroom Capital of the World?"
In fact when you drive around Chester County, you see all these long low white buildings with no windows aka mushroom "farms"

http://www.infoplease.com/spot/roadtrip1.html

Mushroom Capital of the WorldMushroom Capital of the World
"Kennett Square, Pennsylvania
No U.S. state produces more mushrooms than Pennsylvania. So it makes sense that here, in the heart of mushroom country, one would find the Phillips Mushroom Museum. Established in 1972, the museum chronicles three generations of the mushroom-farming Phillips family beginning with Pennsylvania mushroom pioneer William W. Phillips, a man who really knew his shiitake."

Now, who woulda thunk mushrooms are a Pennsylvania Specialty?

I think there's some big mushroom farms over around Butler PA. They grow them in caves I believe. Someone correct me if I'm wrong. It's been a while since I first learned about it.

RE: Pennsylvania Cuisine (Diner-Lover)

Fri, 15 Dec 2006 17:21:54 GMT

"Ivin's Famous Spiced Wafers" are one of my favorite cookies available in the Fall only in the Philadelphia area, I believe. And if I'm not mistaken, you can only get them at ACME supermarkets, but I saw a number of sites online where they can also be purchased.

RE: Pennsylvania Cuisine (Foodbme)

Fri, 15 Dec 2006 01:42:32 GMT

quote:
Originally posted by Poverty Pete

For an admitted outsider, when it comes to Pennsylvania food, I'm thinking Lebanon balogna(just don't make it sweet),mushrooms around Reading, Philadelphia pretzels, cheezesteaks and Straub's Beer. I would be willing to interview other applicants.

STRAUBS BEER????? That's made in my home town, St Marys, PA. How do you know about Straubs Beer living in TN? (I lived in Brentwood TN too)

RE: Pennsylvania Cuisine (NYNM)

Thu, 14 Dec 2006 23:58:40 GMT

quote:
Originally posted by Poverty Pete

For an admitted outsider, when it comes to Pennsylvania food, I'm thinking Lebanon balogna(just don't make it sweet),mushrooms around Reading,

Wait, isn't Kennett Square PA the "Mushroom Capital of the World?"
In fact when you drive around Chester County, you see all these long low white buildings with no windows aka mushroom "farms"

http://www.infoplease.com/spot/roadtrip1.html

Mushroom Capital of the WorldMushroom Capital of the World
"Kennett Square, Pennsylvania
No U.S. state produces more mushrooms than Pennsylvania. So it makes sense that here, in the heart of mushroom country, one would find the Phillips Mushroom Museum. Established in 1972, the museum chronicles three generations of the mushroom-farming Phillips family beginning with Pennsylvania mushroom pioneer William W. Phillips, a man who really knew his shiitake."

Now, who woulda thunk mushrooms are a Pennsylvania Specialty?

RE: Pennsylvania Cuisine (Poverty Pete)

Thu, 14 Dec 2006 23:38:01 GMT

For an admitted outsider, when it comes to Pennsylvania food, I'm thinking Lebanon balogna(just don't make it sweet),mushrooms around Reading, Philadelphia pretzels, cheezesteaks and Straub's Beer. I would be willing to interview other applicants.