Some Amish call those thick noodles in the Pot Pie “slicker noodles”. Have a friend that makes them very well and I LOVE them!!
Its funny, no one I know likes sauerbraten. Both Milwaukee visits by my favorite travelers found them “meh”.
Give me a good schnitzel anytime………
Part of my weekend was spent in central Indiana. I had previosuly read about a place in the city of Anderson, NE of Indy and it sounded great. It went on my list of places to try and I stopped in on Saturday morning.
The name of the place is the Lemon Drop Restaurant. They have an excellent old vintage sign out front,
that surely looks even better at night. The building itself is small and unsurprisingly, painted a bright yellow.
I also loved the tear shaped sign
on the roof.
The inside holds only about 25 customers at a time, between the four booths and the counter seats.
I grabbed one of those counter seats at the far end. Adding to the old fashioned atmosphere is a toy train,
making a constant circle on tracks overhead.
No menu was given to me, but the menu boards
were hanging on the wall close by. When the young lady came over to get my order, I told her this was my first time here and asked for recommendations. To drink, they offer different flavors of coke, which I believe is just added flavored syrup to a regular coke. They offer vanilla, cherry, strawberry and lemon. Since I had never tried it before, chocolate coke was my choice.
While the taste of this combination of flavors was fine, it left me thinking I should have ordered the cherry or vanilla instead. Much better was the excellent lemon milkshake,
which they make by hand on one of those old mixers. This is the first time I had a lemon shake, but it just seemed appropriate at a restaurant with this name. It had the perfect thickness and a strong lemony flavor, despite the fact that it was not yellow colored at all.
Since this is Indiana, I had to start with the pork tenderloin.
They do offer it grilled, but I had to order it breaded. When she asked me what I wanted on the tenderloin, as usual, I had no idea how to respond. What goes good on a BPT? I asked her how to a true Hoosier likes their BPT and she said everyone gets it different. Another woman walked by, so I asked her what her recommendation was. She said if it was grilled, she eats it with grilled onions. While I love grilled onions, that doesn’t seem right on a BPT. Finally, I just went with lettuce and mayo. Once again I ask…..what goes good on a BPT? This wasn’t one of those oversized BPTs, but it tasted like it had a buttermilk crust and it wasn’t overly crunchy like oth,29,601020.002001001002002001001001001001001001001001001001001002001001001001001001001001001001002001001001001002001001001001001001,40,9261,184.108.40.206
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The sauerbraten at Jacob Wirth’s was okay, which puts it far ahead of most. I really need to stop ordering it in restaurants.
Having never seen a beer sampler before, I will take your word for it. But, it is a great idea.
Josies sounds like a great find.
Now if I recall, you liked the Sauerbraten at Jacob Wirth’s in Boston- yes?
I still say that chocolate sampler reminds me of the “beer sampler” at many of the craft brewpubs.
Before going to Josie’s, we visited the http://www.hersheystory.org Hershey Museum and one of the things they offer is a chocolate tasting.
You get a shot glass full of liquid chocolate from six different places. The six in order is Mexico, Ecuador, Sao Tome, Madagascar, Tanzania and Java. They really are six distinct different flavors. And they ran the gamut from extra thick (Tanzania) to thin (Java).
The fact that we enjoyed the food at Josie’s as much as we did, less than an hour after a chocolate tasting speaks to just how good it was.
Maybe sauerbraten is one of those dishes that because I grew up with it the way my father made it, that I probably just won’t like any version that deviates too far from what I am used to. Maybe it is time to stop ordering it in restauarnts, because I am almost always disappointed.
Awww, he was a youngish guy too. I’m sorry to hear that.
Well, I’ll be a stuffed ham!
This past weekend I ended up in Maryland, visiting with cousin Johnny. On Saturday, we decided to drive down to St. Mary’s County, to hit some Roadfood spots we haven’t been to in a while. The most interesting place is St. Mary’s Landing
in Charlotte Hall, because they serve stuffed ham.
Stuffed ham is a dish unique to St. Mary’s County and is usually only served in cold weather months. There are very few restaurants that offer it anymore, but you can still find it at church dinners and things like that. Luckily, St. Mary’s Landing has it year round.
The first hint that things here are a little different is this bumper sticker
located on the hostess stand. Another thing, how many Roadfood spots have running games of Keno going on?
All the walls are covered with photographs of people.
Now, if this was Tony Luke’s or any other Philly sandwich shop, the photos would be autographed head shots of celebrities. I looked over the photos and didn’t recognize a soul. I asked the waitress and she told me they were all relatives of the owners, favorite customers and some of the employees. She then pointed to the near wall and said that there are a couple photos of her over there.
St. Mary’s Landing is also unusual that it is a three meal a day, family tavern. There are people doing some serious drinking, but also whole families here having a nice, quiet, relaxing breakfast. This place somehow manages to be everything to everyone.
Stuffed ham is available as part of a platter for dinner or a sandwich for lunch. If you are there for breakfast like Johnny and I are, your option is called the Charlotte Hall, which is stuffed ham, eggs and some home fries. Here is my plate:
It is served cold and the kale, cabbage, onions and spices really give it a substantial kick. Not burning hot, but definitely spicy. It is unlike any other ham I have had before and ham is my favorite meat. The scrambled eggs were fine and the homefries were big and crispy. This was a really good breakfast.
St. Mary’s Landing also offers that mid-Atlantic favorite pig meat, scrapple.
I started off eating it by itself, but added syrup and what doesn’t taste better with syrup on it?
Next time I come to St. Mary’s Landing, I want to make it for lunch, so I can try that stuffed ham sandwich!
St. Mary’s Landing
29935 Three Notch Road
Charlotte Hall, MD
605213,605046,605210,2010-08-09 14:01:34.480000000,Re:What a great way to break a diet!”
I saw one where Guy was not crazy about the tripe in a bowl of menudo he was being served, but he ate it like a good kid. That plum cake looks to die for Cliff. I’m taking notes as I’m supposed to go to a local German place soon.
The Travelin Man
You haven’t had much luck with sauerbraten lately, it seems. I remember you being disappointed the last time we were in Milwaukee.
Stephen Rushmore Jr.
While I was in town, Johnny wanted to take me to a couple of dessert places he had found. Stop # 1 was Dangerously Delicious Pies in downtown Baltimore. He had actually taken me to a different location of DDPs two years ago (was that area called Fell’s Point?) and we really enjoyed it. In the meantime, he had stopped back a number of times.
Dangerously Delicious Pies was started by Rodney Henry, who is a rock musician by trade. He decided music wasn’t paying the bills, so he started a pie shop. Apparently, he had grown up in Indiana learning the family recipes. The idea of a rock musician starting a pie company does seem a little strange, but it obviously works and he has gotten all kinds of attention from magazines and tv. When we were here a couple of years ago, we got to chat with him for a while and he is a really cool guy.
with their logo of crossbones underneath a pie, which can also be found on their menacing looking pie boxes.
The interior has one table in the window and lots more tables in the back, but most of the seats in the main front room are at the counter. Johnny and I plopped ourselves down and looked over our choices.
Although the savory pie choices were tempting, we had already eaten at The Breakfast Shoppe and Attman’s, so we only had room for dessert.
Johnny went with the apple crumb,
which contained lovely, sweet apples and a cobbler like top, with plenty of oats. Good, solid slice of pie. I ordered what the young woman serving us called their signature pie, the Baltimore Bomb.
Those of you who have been to the famous Lexington Market are undoubtedly familiar with Berger’s cookies, which start with a vanilla wafer and cover it with a ridiculous amount of dark chocolate. The Baltimore Bomb uses a chess pie base and mixes in some Berger’s cookies. The top of the pie is light, while the bottom is rich and fudgy. A wonderful combination!
Another plus about Dangerously Delicious Pies is that they open at 7:00AM everyday. We weren’t here that early, but it sure is nice knowing they are here if an early morning pie emergency crops up. We walked in around 9:30AM and other than some other customers picking up phone-ins, we were their only customers. The young lady working was very pleasant and personable and we enjoyed chatting with her. She really loves working here. I did manage to get a shot of her
taking some beautiful pies out of the oven.
Dangerously Delicious Pies
1036 Light Street
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I should mention that Josie’s very much reminded me of http://www.roadfood.com/Restaurant/Overview/5156/swan-market Swan Market, a Roadfood reviewed place that is also a German market that serves homecooked food. This makes me wonder if there are many other places like this out there.
That plate of Jaegerschnitzel looks mouthwateringly good!
Awesome!A great combination of good food and unusual sights. The essence of roadfood.�
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