122624 Mon Mar 29 15:28:34 -0800 2004 19 8 General Midwest Archive 0 666840 For true fans of the cuisine of the Queen City (and yes, Cincinnati does have a very distinct cuisine), goetta holds a place utterly unchallenged. It is one of the great unifiers of the city; East and West side, local kitchens and city diners, name brands and secret home recipes, goetta can be found in nearly every corner of true Cincinnati society. For those of you unfamilliar with the product, I strongly recommend you familiarize yourself with what has thankfully remained one of the best kept secrets of the city. Among the devotees; where do your loyalties lie? Do you have a secret breakfast spot or a favorite butcher's counter? Do you take it plain with eggs or do you dress it up with syrup or ketchup? Better yet? Anyone have any recipes? For my money, there is scarcely a comestible on the planet better than Eckerlin's Best at Findaly Market and I sorely miss it here in Boston... Mon Mar 29 15:28:34 -0800 2004 0 Ryan Horan 1 666854 Bill Finke and Sons Market - 1502 Amsterdam Rd (corner of Sleepy Hollow Rd), Fort Wright, KY (I guess that's Fort Wright, could be Park Hills). With eggs, sure. But even as a stand-alone, especially with fresh herbs (thyme, rosemary, chives, parsley) both cooked into the surface and then garnished with more herbs upon serving. Mon Mar 29 18:09:55 -0800 2004 666840 0 SBCochran 2 666953 Finke's is a real authentic neighborhood market that makes its own goetta, and they used to have it both fresh and frozen. Not far from I-75 for those passing through the Cincinnati area. Sat Apr 03 08:48:29 -0800 2004 666854 0 KyMikey 1 666885 Personally, my mother and my aunt have always made goetta from scratch. My mother's was superb, my aunt goes too light on the seasoning. Generally, and I will probably get hammered for this, goetta is not something that you get at upscale meat market. It is a low-end product that is more blue collar. And it is a food that generally is ONLY served in the summer. I would search for it at one of the places in Findley Market *OR* head to Kroger's. Brache's Meats in Mt. Lookout used to also make it, but I am not sure that they are still in business. Personally, we used to cook it well done so that it is crunchy on the outside and still kind of juicy on the inside. I would serve it with fied eggs cooked over easy. No catsup or syrup. Ever. For those who don't have a clue as to what goetta is. It is similar to Pennsylvania's scrapple or the German Ponhaus. It is a combination of scraps from the butchering process with pin oatmeal. This mixture is cooked in some way. It is formed in pans like meatloaf only you generally don't see the grain if the meat as much. It is generally refrigerated and grilled until it is hot. I hope that this helps. Link: http://www.goetta.com/ Tue Mar 30 16:20:43 -0800 2004 666840 0 jlawrence01 2 666893 i'm sure they make it much better in chicago. Wed Mar 31 06:21:51 -0800 2004 666885 0 mrnyc 3 666896 "I bet they make it better in Chicago?" Foul! Would you go to Miami for the bratwurst? New York for their Chicago-style Hotdog? How about a trip to Boston for authentic Etouffe? How goetta was precisely created is a matter for another debate but one story has the Irish slaughterhouse workers cooking pork scraps together with cereal to extend it. Early on it was known as 'Irish Hash' before being adopted by the larger German community and renamed to give it more of a germanic cachet. Goetta was born and raised in Cincinnati. Assuming that you could even FIND it in Chicago, I would assure you that the purveyor has his roots in the Queen City. If you want the real deal, you'll have to get it from the source. There are some things that cannot be improved upon. Wed Mar 31 10:10:45 -0800 2004 666893 0 Ryan Horan 4 666898 Amen! Wed Mar 31 10:26:34 -0800 2004 666896 0 sudiepav 4 667826 I'll have you know that Danny Meyer made a wonderful Chicago-style hotdog in Union Square in nyc last summer. Lines were an hour long.... Thu May 20 15:45:39 -0700 2004 666896 0 JoeM 1 666942 You can likely get Goetta that's near to state of the art at Avril's, a butcher shop downtown on Court St between Vine & Walnut. Findlay Mkt, once a place for the authentic stuff in Cincinnati, is a confused/confusing place these days after the City sunk millions of $$$'s into it with little effect. Another possibility might be the West Side butcher shops on Bridgetown Rd. Lastly, if you want to eat goetta in the AM or for that matter, 24/7, you could venture over to Covington, KY and catch a bleary-eyed experience at the Anchor Grill Personally, I never "got" goetta. Fri Apr 02 22:48:13 -0800 2004 666840 0 free range diner 1 666955 I like it with syrup, but once at a local German Oktoberfest I asked for syrup, and the lady said "That would not be the German way!" ('scuse me) Most supermarkets have it and most breakfast places have it (e.g. Perkin's) even tho it is often not on the menu, and it can be substituted for ham, etc. Sat Apr 03 08:52:58 -0800 2004 666840 0 KyMikey 2 3251492 Would like to suggest Colonial Cottage in Erlanger for great goetta and eggs (served anytime) and I second the Anchor Grill for goetta or any other breakfast--just went there today for the first time. Greasy spoon maybe, but everything we had was pretty good. Tue Jan 01 12:24:22 -0800 2008 666955 14052 KyMikey 1 3251981 I only recently discovered this stuff, but now order it online. I would describe it as "scrapple for the squeamish." Really delicious with eggs, or on its own with maple syrup. Tue Jan 01 16:40:46 -0800 2008 666840 11995 pikawicca 1 3267071 Just had the Goetta Melt at Nectar for brunch. Goetta on toast, over easy egg, fabulous sauce. http://www.thenectarrestaurant.com/index.html Heavenly. Good way for a newbie to try it. Chef/owner Julie Francis gets her goetta at Kroeger Bros. at Findlay Market. Sun Jan 06 12:31:01 -0800 2008 666840 37063 kingstreet 1 3308032 Bridgetown Finer Meats in Bridgetown (westside) is the one I like best. Not to mention they have the best customer experience anywhere. Stop in a few times and they will know you by name. Fri Jan 18 08:17:04 -0800 2008 666840 158506 Lou from Price Hill 1 4403029 Anybody still have a family member who makes goetta at home? Mon Feb 09 23:40:08 -0800 2009 666840 33438 deddawg 2 4403174 I used to make it before I moved back to Cincy. Now it's much easier to go to the store and buy it. My mother makes it occasionally. Tue Feb 10 04:51:15 -0800 2009 4403029 227406 JohnE O 3 4695160 Here's why I originally asked: http://cincinnatimagazine.com/article.aspx?id=76866 Mon May 18 14:50:38 -0700 2009 4403174 33438 deddawg 4 4695286 If you need a goetta recipe let me know. I've got one buried away somewhere. I'd ask my mother, but her recipes are usually short of any measurements (lots of pinches, a bunch of's, etc.). Mon May 18 15:40:32 -0700 2009 4695160 227406 JohnE O 1 4695394 I lived in Cincinnati my entire life and it wasn't until high school, where I attended with kids from all over the tri-state, that I heard about goetta. It then wasn't until college, when I dated a another life-long Cincinnati resident, that I actually tasted it when he ordered it at Proud Rooster in Clifton. Mon May 18 16:21:53 -0700 2009 666840 284723 MeghanEats 1 4964799 Eckerlin's Meats in Findlay Market -- best goetta in town. It's served at Tucker's in OTR. Fri Aug 21 05:13:15 -0700 2009 666840 181433 valereee