FC/OT: Franklin ranks Pennsylvania foods…
- Thread starter Midnighter
- Start date
And is wrong as usual.
You are. correct. He is wrong.
Scrapple and Primanti Bros are DQ. Soft pretzel is 1 Hoagie 2. Cheesesteak is 3 by default. 4 and 5 are blank spaces.
Barbequed chipped Ham Sandwich with a can of birch beer.
How can you rank a generic “hoagie”? Doesn’t it matter what’s on the sandwich?
Hard disagree - I've lived all along the east coast of the US, Germany, and Japan, and Pennsylvania has one of the best, most distinct food cultures I've ever seen. Not only do they get the best of the early Eastern European/Irish/Italian immigrants, but also a lot of Southern United States influenced cuisine by way of northern migration in search of work. My grandmother was from Kentucky but lived/worked most her life in Western PA. Breakfasts were stacks of fried eggs, fried potatoes, fried apples, crispy as f*ck bacon, sausage gravy, and chocolate gravy and biscuits (when you're 10 you don't know about cholesterol). Any local fire hall or church will have Sunday dinners of fried chicken, spaghetti and meatballs, pierogies/Polish sausage, hot sausage, and massive fish sandwiches. Living in VA, you have to drive days to find a good pizza place; in Bucks Co., you can throw a rock and hit a place that not only has great pizza, but hoagie's, pasta, roast pork sandwiches, etc. Not to mention all the diners and amazing Jewish deli's. Again, you cannot find a good let alone great Jewish (or otherwise) deli in the DMV.
Then you have the Pennsylvania Dutch/Amish stuff in the middle of the state. Wasteland? Not seeing it.
Man, we would come back to Beaver County after being stationed who knows where with my Dad and my grandmother would have a crock pot of chipped chop ham BBQ going. Ate exactly like this (with a giant pop):
It's like a martini - there really is only kind. All the others use the name, but they are just not the same.
What is a hoagie then? Like an Italian sub?It's like a martini - there really is only kind. All the others use the name, but they are just not the same.
‘Lee’s Hoagie House - it’s a hoagie, not a sub, because we make nothing ‘sub-standard.’’
I follow this Pittsburgh based foodie for when I get to go home….this is typical though; amazing food/cocktails in a Monroeville strip mall.
Don’t confuse State College with all of PA.
Which is also how I eat my original (not sweet) Lebanon Bologna sandwichMan, we would come back to Beaver County after being stationed who knows where with my Dad and my grandmother would have a crock pot of chipped chop ham BBQ going. Ate exactly like this (with a giant pop):
Primanti's sucks. I grew up in western PA and never had a sandwich there but I always heard people talk about it. Some would even drive the hour and a half to the Strip just to have one for lunch. My first time there I thought I was in for something special. Turned out it was just a bunch of stuff on stale bread.
PA certainly seems like the salty snack food capital though. Snyder's. Utz. Gibble's. Herr's. Wise. Martin's. And my favorite....
PA certainly seems like the salty snack food capital though. Snyder's. Utz. Gibble's. Herr's. Wise. Martin's. And my favorite....
Quaker Steak and Lube is the OG wing franchise but there are dozens of better local places in Western PA. Sacrilege to name a PA based wing restaurant ‘Buffalo’ anything…
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Easy. You know that a hoagie will have a great roll and while they may look similar, sub rolls almost always suck. Doesn't really matter what's in the great hoagie roll because you know it's going to be good.
Spot on with the pizza. I didn’t realize how good southeastern PA pizza was until we go on vacation. Pizza in the south is garbage.
The only upside to BWW is all the flavor choices. The wings themselves are average at best. So many better local wing places in your general area than chain restaurants.
I ate my share of wings there and I also worked a summer during college break.
It was the place to go on Thursdays thru Saturdays nights with the 3 restaurants. Now, not so much.
This Coxcomb is relatively new. The plaza off Rt 22 at Monroeville/Murrysville border. FYI, when they opened, they promoted pickles as being a part of most menu items, including sauces and fried foods. Have not bothered to try it yet.
Nice try. Columbus, Ahia. Next time try using a source other than Celebrity Net Worth.
The proper way to serve chicken & waffles. (Not that syrup and fried chicken abomination)
Absolutely.The proper way to serve chicken & waffles. (Not that syrup and fried chicken abomination)
No Shoo Fly Pie or Chicken Corn Soup in the contest?
Because "hoagie" has been appropriated to include other sandwiches like "tuna hoagie" or "roast beef hoagie" but a true hoagie is a fairly specific combination of meats...cappicola, sopresseta or genoa salami, prosciutto if you're feelin' froggy, American or provolone cheese.
The proper way to serve chicken & waffles. (Not that syrup and fried chicken abomination)
What am I looking at here? Is that a chicken meatball?
We're moving to Alabama next month so I will have to get Lebanon Bologna and UTZ chips shipped there.
Different water, we’re aware down here.
It’s rare to find any bagels, pizza or pasta worth eating in the south. I’ve tried. So one day I’m in a Jewish deli in Cary, NC and I’m eating a bagel thinking damn this is good. I ask the waitress about the bagel and she says “we fly them in every other day. The owner used to have NYC water delivered but got tired of making bagels.”
On the flip side, NC bbq appears to be impossible to duplicate up north, plus nobody knows what I’m talking about when I order a chopped platter with greens. So there’s that.
I moved to New Mexico a few months ago and will have to do the same thing.
Fortunately Lebanon Bologna ships well.
I feel like every chain restaurant got it’s start in Columbus.
I assume it’s an Italian hoagie with peppers and oil.