Runzas in SoCal??
Had a friend recently tell me about her latest food discovery from visiting the mid west, and told me about Runzas. She says they're fantastic. Here's what they are for those who don't know. This will be better than me trying to describe them:
http://www.runza.com/whatzarunza.htm
So now we're both wondering that there must be somewhere to get these delicious looking pastries in this "International Culinary Paradise" that is L.A./So Cal. without having to go to the middle of the country or have them shipped in. This is all I found on past postings regarding Runzas, which was no help at all:
http://www.chowhound.com/topics/show/...
So I call on my fellow chowhounds for some assistance. Looking forward to replies.
Ollie
Oct 17, 2006 04:45AM
I've been keeping an eye out for runzas since I had them in Nebraska. Unfortunately, you'll probably have to drive up to the Fresno area for 'beerocks' aka 'bierocks' which is the Russian word for the same kind of pastry. There are many posts on the California board about beerocks, the most recent being:
http://www.chowhound.com/topics/show/332706
For a little more historical info see:
http://en.wikipedia.org/wiki/Bierock
Maybe some CH has done the legwork on those OC taverns.
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I asked the same question a few months back. Check out this thread:
http://www.chowhound.com/topics/show/...
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If U look @ my original posting, I included the same thread. As Carlos Mencia would say, "Dee-Dee-Dee"!
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Oh well, I'll just put my dunce hat on and stand in the corner.
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They aren't that hard to make, here is my recipe.
Filling: Cut cabbage into small pieces. Cook in water on stove for 5 or so minutes. Brown hamburger and onions together and then drain off oil. Add cabbage. Add seasoned salt, worcestershire sauce and pepper to taste.
Buy the frozen bread dough. Let it rise and roll it out. Put small piles of filling on dough and cut dough around the piles. Shape into balls fully enclosing the filling.
Cook at 400 for 10-12 minutes or until golden brown. You can make them small or big.
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I, too, grew up with beerocks in Fresno. I make them myself, using the above recipe, pretty much, but they miss something. Maybe it was the government issued cheap beef that made them so sublime. They are awesome. EVERYONE ate a cafeteria lunch on beerock day!
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