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Maryland / Baltimore- what are your favorite differences?

b
baltimorejim Jul 17, 2007 09:09 PM

Everyone wants to know where to go for softcrabs/ steamed crabs. (The best crabcake recipe? - yours) Oh yeah we serve sauerkraut with turkey. Other than Chameleon and Gertrude's and I guess Peppermill few restaurants make an effort to acknowledge our culinary traditions. What are your favorite differences that make you know you are here and not in a strip mall just off an interstate exit. (No offense to the little restaurant on Rt 543 in Harford County off I 95 that I've heard has great crabcakes.) One of mine is pan fried white perch or yellow perch in the spring. Menu items, restaurants, or personalities that make restaurants especially evocative of our area are welcome.

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  1. b
    bmorecupcake Jul 18, 2007 12:01 AM

    Lake trout that's not trout but I don't care cause it's yummy.

    1 Reply
    1. re: bmorecupcake
      Bob W Jul 18, 2007 08:38 AM

      and it's not from a lake! Linda Richman should have used lake trout as a discussion topic.

    2. baltoellen Jul 18, 2007 05:23 AM

      Hot dogs wrapped in grilled baloney served at Attman's. Coddies served at Theresa's. Snoballs everywhere. (While I grew up in Baltimore, my parent's weren't from here, so no sauerkraut at Thanksgiving, except at public school lunches, and they thought the idea of baloney with hot dogs was, well, baloney.....and, also figured that the first person ever to pick a crab had to be very hungry!)

      7 Replies
      1. re: baltoellen
        baltoellen Jul 18, 2007 06:20 AM

        ....and, lest we forget: pit beef!

        1. re: baltoellen
          Bob W Jul 18, 2007 08:40 AM

          Barbecue expert Steven Raichlen has immortalized pit beef as an authentic type of barbecue in one of his cookbooks along with the more legendary varieties from elsewhere in the US.

          1. re: Bob W
            h
            Hal Laurent Jul 18, 2007 09:39 AM

            Raichlen is from Baltimore.

            1. re: Hal Laurent
              Bob W Jul 18, 2007 12:46 PM

              No wonder he is so familiar with the Pulaski Highway pit beef stands.

              1. re: Bob W
                alkapal Jun 4, 2008 05:00 AM

                we have
                "pit bbq" in florida, and other southern states in addition to maryland. is maryland's different?

                1. re: alkapal
                  f
                  flavrmeistr Jun 4, 2008 08:12 AM

                  Yes. Pit beef is usually at least a quarter round of beef roasted over a charcoal grill. It's not smoked or barbecued in the way of hog or brisket. You get that crusty grilled outside with succulent medium-rare roast beef. Outstanding with horseradish, onions and red sauce. It seems to be best coming from a busy stand or one at those public events with a lot of foot traffic. On a slow day, the beef tends to get overdone and dried out at some of the places I've been. The best places I've stumbled on by accident and I haven't seen it anywhere except in Maryland well out of the DC area. Keep your nose in the air.

                  1. re: flavrmeistr
                    alkapal Jun 4, 2008 09:03 AM

                    that sounds seriously delicious!

      2. h
        hon Jul 18, 2007 06:07 AM

        Fried Hard Crabs, "padded" oysters, Ostrowski's Sausage, Berger Cookies and Eastern Shore Kiwanis BBQ Chicken!

        21 Replies
        1. re: hon
          h
          hon Jul 18, 2007 08:21 AM

          I forgot Peach Cake, you guys in the know, know what I am talking about!

          1. re: hon
            j
            jes Jul 18, 2007 04:48 PM

            What is Peach Cake?

            1. re: hon
              n
              nosey Jul 18, 2007 05:03 PM

              Muhly's bakery had the best peach cake. Too bad it's gone. Anyone know anything close to it?

              1. re: nosey
                h
                hon Jul 19, 2007 06:17 AM

                Thats it, Muhly's, not Muellers! Awesome peach cake.

                1. re: nosey
                  ko1 Jul 20, 2007 04:32 PM

                  Woodlea's on Belair Rd and Fenwick's on Harford both have peach cake better than Muhly's ever did. Woodlea's is the best, particularly this time of year when they use fresh peaches. Try the schmearkase, too (German-style cheesecake).

                  1. re: ko1
                    c
                    charmedgirl Jul 22, 2007 08:37 AM

                    That's a bummer about the Muhly's at Lexington Market not being the original. After I heard about Muhly's (probably on here), and then saw it at the Market I assumed they were the same. Sad.

                    But! I will heartily agree with ko1 that Woodlea Bakery's peach cake is the best. Light, not too sweet, and tasting of nothing but delicious peaches!

                    Hee. But I'm not sure Woodlea's needs any help from Chound. I called around 9:45 am on Father's Day to see if I could pick up some for my dad and the girl on the phone actually laughed at the idea that there might still be any left. I learned my lesson -- for the 4th of July I ordered it 3 days ahead of time!

                  2. re: nosey
                    c
                    charmedgirl Jul 21, 2007 08:51 PM

                    Isn't there still a Muhly's at Lexington Market???

                    1. re: charmedgirl
                      n
                      nosey Jul 22, 2007 07:34 AM

                      Yes, but it is not the same bakery. They bought the name for the stall when the Muhly family closed the bakery. Somebody has to have a close recipe!

                      1. re: nosey
                        m
                        MakingSense Jul 22, 2007 08:13 AM

                        I really want to try this famous Peach Cake! Is it anything like the one in this thread that the Moderators split off? http://www.chowhound.com/topics/422425
                        What kind of topping on the peaches does the one at Lex Market have? Same as Woodlea's? Cinnamon and sugar?

                        1. re: MakingSense
                          b
                          baltimorejim Jul 22, 2007 06:46 PM

                          I was the author of the family peachcake recipe which is not a raised dough recipe. My cousin mentioned a jelly roll pan. If Woodlea's has a cinamon and sugar topping maybe its similar. I confess I've never eaten Woodlea's peachcake. Let me know. Since I don't bake maybe I need to go to Woodlea's.

                          1. re: baltimorejim
                            m
                            MakingSense Jul 22, 2007 09:43 PM

                            I am most happy to give you a excuse to eat Peach Cake!
                            I'm going to try your family recipe for it. Just asking since there was no butter or anything in it. There are a few other fruit-type cake recipes floating around on CH, but they all include butter and/or baking soda. I liked that yours was so simple. Almost like a pancake batter.
                            I'm looking for a real Traditional Maryland Peach Cake!

                            1. re: MakingSense
                              b
                              baltimorejim Jul 23, 2007 03:13 PM

                              I'll have to get back to you on the butter. I can't find my recipe notes and haven't had a chance to call my cousin.

                              1. re: MakingSense
                                b
                                baltimorejim Jul 23, 2007 07:42 PM

                                I looked at my recipe notes and there is no mention of butter except "dotting with butter or margarine" after placing the mixture in the pan. I think I heard my mom refer to it as similar to a pancake batter. I like that it is not glazed and sweet as so many peach cakes are and the fresh sliced peaches still taste a little fresh- not canned.

                                1. re: MakingSense
                                  b
                                  baltimorejim Jul 26, 2007 04:18 PM

                                  My wife went to Woodlea's yesterday. She said the counters and cases were filled with peach cakes. She bought one to take to a croquet tournament with friends. It is similar to our family recipe per her taste. (I still haven't tasted it. They ate it all.) My cousin Gus who still operates Moore's Orchards on Joppa Road gives away the recipe with peaches he grows and sells. Gus uses the analogy of corn bread versus cake doughnuts to explain the difference in texture of the family recipe (Woodlea like) versus standard bakery peach cake.

                                  1. re: baltimorejim
                                    m
                                    MakingSense Jul 28, 2007 12:56 PM

                                    Love the recipe, BaltJim! Mighty fine! Tastes of pure peaches and not too sweet.
                                    Unfortunately my milk had turned and I had to substitute heavy cream but the cake was pretty as something in a food magazine and it's all I can do not to finish it off by myself. Fruit is good for me, right?
                                    This recipe is a keeper!!! http://www.chowhound.com/topics/422425

                                    1. re: MakingSense
                                      b
                                      baltimorejim Jul 28, 2007 07:29 PM

                                      Glad you liked it. I haven't had it in a few years and I miss it.

                    2. re: hon
                      Bob W Jul 18, 2007 12:50 PM

                      Since you mentioned Ostrowski's -- a big favorite at events like the Johns Hopkins Spring Fair -- how about Polock Johnny's!

                      1. re: hon
                        t
                        tomself Jul 18, 2007 01:18 PM

                        Wow! I was just describing Eastern Shore Kiwanis BBQ Chicken to my wife who is from Alabama. One of my favorite childhood memories/tastes. We are headed to Bethany Beach for a week in August. Hope to get some. Anyone know the recipe for their baste?

                        1. re: tomself
                          baltoellen Jul 18, 2007 01:21 PM

                          They'll give it to you! Well, we always stop at the one in Georgetown, DE, and they have slips printed up with the recipe. If you need it soon, let me know, and I'll post.

                          1. re: baltoellen
                            h
                            hon Jul 18, 2007 01:44 PM

                            Ooo, I'd love to have it!

                            1. re: hon
                              baltoellen Jul 18, 2007 03:38 PM

                              It's the Cornell recipe:
                              http://allrecipes.com/Recipe/Cornell-...

                              ...and, now, the secret's out!

                      2. k
                        KAZ Jul 18, 2007 06:31 AM

                        Jelly on egg sandwiches.

                        Hot dogs and coffee for breakfast in the Lexington Market.

                        The cranky old oyster shucker at Cross Street Market. Here's a favorite story of mine. I was at the market enjoying some oysters and beer when a woman, obviously from the DC area, steps up behind me and orders a half dozen and two beers. The bill was $8. She looked stunned and came to the only conclusion that seemed reasonable "is it Happy Hour?". Deadpan and without missing a beat, the shucker snarls, "Happy Hour was two hours ago. Now I'm pissed off."

                        I love this town.

                        1 Reply
                        1. re: KAZ
                          k
                          kimmer1850 Jul 18, 2007 09:31 AM

                          You mean Mr. John! He was a Baltimore classic!

                        2. t
                          tubman Jul 18, 2007 06:33 AM

                          Fries and gravy!

                          1 Reply
                          1. re: tubman
                            l
                            LouiseH Jun 12, 2008 11:07 AM

                            They put gravy on fries in Canada.

                          2. ktmoomau Jul 18, 2007 07:00 AM

                            Pepperoni Rolls (ok ok so they were invented right across the border in WV) they make me know I am home. And Amish baked goods... oh how I love you moon/snitz pies.

                            6 Replies
                            1. re: ktmoomau
                              b
                              baltimorejim Jul 18, 2007 09:27 AM

                              what is a pepperoni roll? Is that the baker or an ingredient?

                              1. re: baltimorejim
                                ktmoomau Jul 18, 2007 10:27 AM

                                Oh gosh never a pepperoni roll. This is sad day, but luckily there is still time. Generations back Italian coal miners in WV needed a way to take lunch so their wives baked bread filled with pepperoni/cheese and sometimes other stuff. Variations are wide, but it isn't a calzone at all not that big or stuffed with the same things. I like them traditional bread dough with pepperoni sometimes some melted cheese to fancy ones with hot/sweet peppers. They are quite common in Western Maryland/ WV and parts of PA other coal mining regions where Italians worked the mines.

                                If you ever want to make them you can get bread dough from the store or make it, tear off enough to make a small roll pat it kind of flat and put pepperoni and cheese in the center and form the dough around it. I prefer cutting the pepperoni into a stick rather than slices, but like I said many variations. I forget how long you bake it prob 350 for 15-20 minutes but this is just a wild guess. Anyway they are a highly addictive snack food. I love to go home to Garrett County and I always get these and go to the Amish bakery for snitz pies if my Amish nanny from when I was young hasn't sent me any recently.

                                1. re: ktmoomau
                                  b
                                  baltimorejim Jul 18, 2007 12:01 PM

                                  thanks, but I also have to ask what is a snitz pie?

                                  1. re: baltimorejim
                                    ktmoomau Jul 18, 2007 12:59 PM

                                    Oh Wow now I am really feeling sorry for you. Almost sorry enough that I would send you some, but they are really good so not that sorry. They are a small pastry often called moon pies because of their crescent shape made out of a smaller circle of pie dough then a pie with apple "snitz" apple that has been processed so that it kind of resembles apple butter but it isn't that runny and is perhaps a little sweeter, kind of halfway between apple pie filling (after you cook the pie) and apple butter in the inside then the pie folded over and sealed topped lovingly with egg and real butter to make the pastry dough good. Sorry for the long description but, I salivate thinking of these, but they were a staple of my childhood. They are found in most Amish communities so you will find them in Western Maryland and I am sure in the Lancaster areas. You may even find some at an Amish market like the one in Annapolis, but I am not sure. I remember anxiously awaiting for these to come out of the oven when I was young and I would top them with a tad bit more real butter that would immediately melt. And in college when the care package would come with all my Amish baked goods I would have to hide it from my roommates.

                                    I will admit having an Amish nanny was worth all the hard work I had to do as a child for the baked goods alone. Don't tell my Mother I said that I rant all the time about how I was sold into child labor and didn't even get paid.

                                  2. re: ktmoomau
                                    ktmoomau Jul 18, 2007 03:53 PM

                                    To satisfy the team I will tell you where I know they make pepperoni rolls, but you probably are never out there. Arrowhead Market on Deep Creek Lake always has them, as does, Get N Go market in Oakland. You find them a lot in convienence stores in Western Maryland that have some of their own baked goods. They just look like packaged rolls. I don't think many companies make them, but if a convience store also makes some of it's own food they have them a lot of times. Wait I found some companies:

                                    http://www.minipepperonirolls.com/

                                    http://www.pepperonirolls.net/about.html

                                    There are a couple others too.

                                    I know you can get snitz pies at the Amish Bakery in Garrett County on Rt. 135 if you ever make it out there get their homemade doughnuts Krispy Kreme has nothing on them as far as I'm concerned. Or at their bake sale and harvest sale in the fall which is a sight. I have been to the amish markets in Westminster and Annapolis, but never thought to look for them since I normally go at home, but if one of the bakers there doesn't have them I am sure they would make them for you.

                                    1. re: ktmoomau
                                      t
                                      tapas gal Jul 19, 2007 07:05 AM

                                      Well since we are on the Amish topic I must throw in Whoopie Pies and Slippery Pot Pie... I gain 10 pounds every time I go back to my childhood home - I eat both of these nonstop when I am there... and writing this it just dawned on me that both are called "Pie" and neither are... huh!

                              2. e
                                empecot Jul 18, 2007 07:27 AM

                                Berger Cookies! Yum!

                                My husband, who is from Baltimore, still pines for Hausners' Weiner Schnitzel al Holstein. That was my first dining experience in Baltimore and I'll never forget my first time being called "hon."

                                I've never in my life had such mammoth, briny, delicious raw oysters as the ones at Faidley's in Lexington Market. A dozen of those with a "National" and good dose of local color. Love it!

                                Btw, my Thanksgivings will never be the same after marrying a B'more boy--I hate the smell of sauerkraut!

                                15 Replies
                                1. re: empecot
                                  b
                                  baltimorejim Jul 18, 2007 07:42 AM

                                  Loved the shucker story.

                                  My cousin complains that all the padded oysters at restaurants are frozen now. Makes sense and you will find it is true if you ask. Best bet for fried oysters at restaurants now seem to be the appetizers where they just dredge the oysters in a little batter before frying.

                                  I never cared that much for my mom's sauerkraut growing up. Otherwise she was a wonderful cook. However my mother in law makes great sauerkraut.

                                  1. re: baltimorejim
                                    ktmoomau Jul 18, 2007 07:45 AM

                                    Don't tell your Mother that! Your Mother in Law probably uses more brown sugar that normally makes it a little more tasty.

                                    1. re: ktmoomau
                                      b
                                      baltimorejim Aug 6, 2007 01:05 PM

                                      I am trapped in a Post my Reply loop and can't get out

                                    2. re: baltimorejim
                                      t
                                      tartuffe Aug 6, 2007 11:11 AM

                                      Baltimore Jim.

                                      Make sure yoiur kraut is well rinsed--I do it 3 times and then cook it with broth, onios, and thyme. Never tried sugar, but I will

                                      1. re: tartuffe
                                        b
                                        baltimorejim Aug 6, 2007 12:57 PM

                                        My mom in law does use some sugar (about a teaspoon), doesn't rinse but drains some liquid off, sautes a small grated onion in 1/3 cup of bacon drippings, 4 chicken boulion cubes, grates part of a potato in at the end to adjust the thickness. She grew up in Germany and recalls her sauerkraut tastes similar to her mother's. However she also gives credit to her falling apart 1952 edition of Meta Givens' "Modern Encyclopedia of Cooking".

                                        She says many parts of the recipe can be adjusted to account for liquid, sourness, etc. BTW she uses the karaut from a plastic bag.

                                        See you over at "Homecooking" in case we get the boot cause I don't know where you get good sauerkraut in a restaurant.

                                        1. re: baltimorejim
                                          t
                                          tartuffe Aug 7, 2007 03:00 PM

                                          Dont know where you get good kraut in B-more restos. I always get my kraut in plastic bags; the plastic stuff is awful.

                                    3. re: empecot
                                      baltoellen Jul 18, 2007 07:48 AM

                                      I have a little Berger cookies story.

                                      My sister has been living in Chicago for close to 20 years now. When she got married a few years ago, she had me bring Berger cookies for dessert at the reception. The caterer cut them in half, and drizzled some rasberry sauce around them.

                                      Moral: You can take the girl out of Baltimore, but you can't the Berger's out of the girl!

                                      1. re: empecot
                                        g
                                        guycraig Jul 19, 2009 03:52 PM

                                        If you visit Baltimore, you need to try the " Schnitzel Holstein " they serve at the Eichenkranz Restaurant, 611 South Fagley Street in Highlandtown. All their Schnitzels are good. They serve a good Red Cabbage side dish too.

                                        1. re: guycraig
                                          f
                                          FoiGras Jul 19, 2009 04:54 PM

                                          You seem to be the first person to comment on the Eichenkranz.

                                          Since I miss Haussner's, I would like to know a bit more about the Eichenkranz and if it is truly worthwhile. also, do they offer live music entertainment?

                                          I used to go to Blob's Park many years ago--not for the food, but for the dancing. I've seen that they have, happily , reopened. I would probably go on a Sunday, early, and eat and dance. Does anyone have any recent experiences with Blob's? FoiGras

                                          1. re: FoiGras
                                            g
                                            guycraig Jul 21, 2009 02:04 PM

                                            Eichenkranz is wonderful! There is nothing like it left in Baltimore.

                                            A few friends and I go there when we need a "fix" of German food. You can go to their site online at eichenkranz.com (I tried to add a link to this post, but I don't know if it will work.)

                                            No dancing and at the present time, no music – they have an advert on their site looking for musicians.

                                            That's not to say that there is no entertainment ... perhaps I shouldn't say this on a public blog, but the staff is wonderfully down-to-earth. There is all the drama and action of TV food show – arguments in the kitchen, arguments between waiters, crashing dishes – and the guests just let it go by as though nothing was happening and the food is served promptly and hot.

                                            I wouldn't change it for the world. I only go a few times a year and it is always the same, yet different.

                                            I love the place!

                                            -----
                                            Eichenkranz Restaurant
                                            611 Fagley St, Baltimore, MD 21224

                                            1. re: guycraig
                                              f
                                              FoiGras Jul 21, 2009 04:02 PM

                                              guycraig--Oh thank you for such a positive response. I am so excited in anticipation of going to a good, old fasioned German (or other ethnic-type) restaurant. Your description has convinced me to go post haste.

                                              I do love the newer trendy restaurants, but look for the venues that offer the way dining was years ago. It's not ALWAYS about the food. FoiGras

                                              1. re: guycraig
                                                alkapal Jul 22, 2009 05:27 AM

                                                http://www.eichenkranz.com/

                                                1. re: guycraig
                                                  f
                                                  flavrmeistr Jul 23, 2009 11:01 AM

                                                  There is a first-rate Bavarian restaurant in Hagerstown called Der Schmankerl Stube. They have 5 or 6 German beers on tap and a roast pork shank that is probably one of the best dishes I've ever eaten in a restaurant. It's the specialty of the house and you have to call ahead and reserve one. It is huge and absolutely delicious. Two of us only managed to eat about half of it. The next day we made a great pot of beans with the leftovers. Well worth the drive from Baltimore or DC. The sausages and sides were very good as well. A highly satisfactory dining experience. The place is elegant, but unpretentious and absolutely spotless. They also have a very nice bar and biergarten out back.

                                                  www.schmankerlstube.com

                                                  1. re: flavrmeistr
                                                    l
                                                    lawhound Jul 23, 2009 11:41 AM

                                                    Amen. Great good, and the pork shank in particular is delicious. One tiny flaw: Germany is one of the world's great wine-making countries, but the wine list is horrendous. Good beer, though.

                                                    1. re: lawhound
                                                      f
                                                      flavrmeistr Jul 23, 2009 01:34 PM

                                                      They'll bring you a flight of 5 different beers. I settled on the Spaten Maximator and a shot of kirschwasser after the meal. I left happy.

                                          2. Bob W Jul 18, 2007 08:40 AM

                                            Crab Imperial!

                                            5 Replies
                                            1. re: Bob W
                                              alkapal Jun 4, 2008 05:03 AM

                                              crab imperial originated in baltimore?

                                              1. re: alkapal
                                                b
                                                baltimorejim Jun 11, 2008 07:14 PM

                                                This article appeared in the Washingtonian and was written by Robert Shoffner (I don't know the date)

                                                "Turner was just following the accepted wisdom of the region: Crab cakes were to crab imperial what meatloaf was to prime rib. This sentiment had been voiced 20 years earlier in New York World's Fair Cookbook: The American Kitchen, a treasury of regional recipes assembled by Crosby Gaige that was the official cookbook of the 1939 New York World's Fair. In the section devoted to Maryland, Gaige heralds the recipe for crab imperial as "the most typical of quality dining in all of Maryland." The recipe for crab cakes that immediately follows is all but dismissed: "This is more of a home dish."

                                                Considering crab imperial a superior dish to crab cakes reflects an understanding that the sweetness of jumbo lump crab is best appreciated in the simplest preparations. The lesser grades of crabmeat, such as "regular" and "special," are more suitable for the stretchers, binders, and seasonings used to make crab cakes.

                                                Through family recipes in Maryland's Way, a great regional cookbook published by the Hammond-Harwood House Association in Annapolis, one can trace the making of crab cakes back to the early part of the 19th century. Crab imperial is of more recent origin, first served at a Baltimore restaurant called Thompson's Sea Girt House in the late 19th century. Yet while crab cakes are ubiquitous in this area, crab imperial is less frequently encountered today."

                                                I remember when crab imperial was the epitome of crab meat presentation at restaurants but since my dining experience was formed at home the crab cake (saute'd not broiled ) defines my cooked crab memories. It is only in recent years that my wife has resorted to jumbo lump when making crabcakes--- BTW she makes the best as you do also I am sure.

                                                1. re: baltimorejim
                                                  f
                                                  FoiGras Jun 12, 2008 07:52 AM

                                                  as far as crab imperial--Snyder's and Sunset Restaurants both have very good versions of crab imperial. Haussner's used to have an excellent version. Rib 'n Reef on Padonia Road offers an appetizer portion which is yummy. I made it for my hubby a few weeks ago and he was so impressed that he doesn't order it at any of the restaurants. FoiGras

                                                  1. re: FoiGras
                                                    alkapal Jul 29, 2008 06:04 AM

                                                    foigras, would you please share your recipe? maybe start a thread on the home cooking board?

                                                    1. re: alkapal
                                                      The Chowhound Team Aug 4, 2008 03:17 AM

                                                      Folks, we've split off a recipe for Crab Imperial to the Home Cooking board. You can find this here: http://chowhound.chow.com/topics/545316

                                                      Remember, recipes are off topic on the regional boards, and should always be posted in Home Cooking.

                                            2. Lowbar Jul 18, 2007 11:39 AM

                                              I know I'm home when my softshell crab is served on white toast with a fresh tomato slice rather than on something like microrgreens with some sort of drizzle or an asian slaw.

                                              2 Replies
                                              1. re: Lowbar
                                                m
                                                MakingSense Jul 18, 2007 12:57 PM

                                                Fried? Right?
                                                If it's too early for tomatoes, can we just skip that?

                                                1. re: MakingSense
                                                  Lowbar Jul 22, 2007 04:18 PM

                                                  Yes fried of course...I'm not that incredibly picky with tomatoes I guess and during most of softshell season I'd rather go with the decent "on the vine" tomatoes I can get from shoppers, safeway, or mars rather than skipping it altogether...but especially in May/June when I get a sandwich out I will usually inspect the tomato slice and remove it if its too bad. When I can pick a fresh ripe one from the patch out back and use that, its ideal. When I was a kid I'm sure I enjoyed a lot of softshell sandwiches with mealy, bland tomatoes on them...but I was just happy to have the treat when I could. I was pretty much happy whenever mom got to frying stuff up.

                                              2. h
                                                Hue Jul 18, 2007 12:16 PM

                                                Coddies??? Are these peculiar to B'more??

                                                4 Replies
                                                1. re: Hue
                                                  h
                                                  hon Jul 18, 2007 12:38 PM

                                                  Yes they are!

                                                  1. re: hon
                                                    baltoellen Jul 18, 2007 12:42 PM

                                                    I was under the impression that coddies are the crabcakes for those Baltimoreans who kept kosher. I could, of course, be wrong....and don't know where I hear that, but it actually makes sense.

                                                    1. re: baltoellen
                                                      s
                                                      salad man Jul 25, 2007 10:11 PM

                                                      coddies started out as codfish cakes with a little potato and cracker meal
                                                      binder. they morphed into all potato, a little cracker meal,loads of old bay,and deep fried. placed on saltines with some yellow mustard and they became the quintessential baltimore soda fountain snack with a lemon phosphate chaser.

                                                  2. re: Hue
                                                    t
                                                    tubman Jul 18, 2007 12:42 PM

                                                    Pretty much. http://www.citypaper.com/news/story.a...

                                                    And let's not forget being addressed as "Hon" by a big-haired waitress.

                                                  3. The Chowhound Team Jul 18, 2007 01:33 PM

                                                    Folks, the mission of this board is to find great chow in the DC/Baltimore area. Feel free to discuss regional differences, but please follow up with concrete info-- and let everyone know where you can find exemplary versions of local favorites. Please resist the urge to simply chat about local favorites/stories. Thanks.

                                                    3 Replies
                                                    1. re: The Chowhound Team
                                                      b
                                                      baltimorejim Jul 19, 2007 07:40 PM

                                                      Softcrab samdwich at Dizzy Izzie's (last time I had one I knew it was fresh because I saw them live in the beer flat) Also I think Elaine may be one of the hardest working and best hosts in Baltimore

                                                      The cream of crab soup at Bowman's on Harford Road

                                                      Question- Williamsburg Inn used to have some local items on their menu. Does anyone have any recent experience?

                                                      I thought my shad roe at the Peppermill was dry and unappetizing the last time I had it. Is theirs a good example ?

                                                      Faidley's crabcake

                                                      I haven't been to G & M in a while. I usually split their crabcake with my wife. What do you call that style of crabcake? How is it produced? Not much flavor. Love their Greek salad.

                                                      I talked to John Shields a couple of years ago about having pan fried perch on their menu. I'm sure it is not really practical to do it and I suspect part of the reason is pople prefer filleted fish to fish with bones. I quess I can't blame them.

                                                      How about champage oysters at Tio Pepe's. I wonder if it would be on the menu if Tio's was in another town?

                                                      1. re: baltimorejim
                                                        JonParker Jul 20, 2007 01:22 AM

                                                        I can't speak to whether Peppermill gave you a good example of shad roe since I've never had it, but the place is definitely a good example of dry and unappetizing. Of course, you may have gotten there long after the dinner rush -- like 6:30.

                                                        1. re: baltimorejim
                                                          f
                                                          FoiGras Jun 12, 2008 07:59 AM

                                                          Williamsburg Inn is still the same as always. The menu hasn't changed, except for the prices (which are still below many other similar places). I believe that one of the traditional items is crab, shrimp and scallops in a creamy, sherry sauce. They also have crab imperial, but it wasn't as good the last time I ordered it, as compared to Snyder's and Sunset.

                                                          I haven't been to Tio's in years after their "incident." Am wanting to go back. I, too, love the champagne oysters and the roasted suckling pig. Tio's is one of the few places, that I know of, which serves sweetbreads. Apparently one has to acquire a taste for them as they are not on any local menus.

                                                      2. r
                                                        Robearjr Jul 18, 2007 08:38 PM

                                                        Coddies are not too hard to find in Baltimore. I get mine at either Faidleys or Attman's.

                                                        The crab cakes off exit 80 in a RT 543 strip mall is probably Box Hill Pizza. They also have another location off exit 77 on route 924. My parents love those crab cakes. I think there is a a ball of bread in the middle.

                                                        Now, I've never seen perch on a menu in Baltimore. In fact the only place I've ever had perch in Maryland was at my grandparents house. They lived on the bay, and they thought fried perch was a great breakfast food along with eggs. That combination was lost on the palate of a nine year old boy.

                                                        5 Replies
                                                        1. re: Robearjr
                                                          s
                                                          steveindurham2 Jul 19, 2007 02:43 AM

                                                          Baltimore Jim - any recommendations for the the Friendsville area in Garrett County in terms of places to eat?

                                                          1. re: steveindurham2
                                                            b
                                                            baltimorejim Jul 19, 2007 04:39 AM

                                                            I've heard good things about The Casselman Inn in Grantsville http://www.thecasselman.com/restauran.... Maybe ktmoomau has more up to date info.

                                                            1. re: baltimorejim
                                                              ktmoomau Jul 19, 2007 07:08 AM

                                                              Steve in Durham- The Casselmann Inn is pretty good last time I checked, also try Penn Alps run by Mennonites. Also there is a place a little off the beaten path called the Savage River Inn it is a little bit of a drive (as is everything in Garrett County), but has good food with a great view a nice spot also to go floating on the river or fly fishing instruction before dinner. Also in McHenry there is a cafe place called Canoe on the Run that is great for lunch. Also Arrowhead Market on the lake has a mean rotisserie chicken with good sides (you can get pepperoni rolls too).

                                                              If you let me know your itinerary for Western Maryland I can give you some more advice for places like Oakland, the lake, etc, but won't bother if you don't need it. If you will be anywhere close to Oakland on any day but Sunday I would say a stop at the Amish Bakery is a must for food and just to see the place, you will probably pass Amish men and women on tractors and perhaps horses and buggies on the way. Anyway let me know if you want more or start a new thread...

                                                              1. re: ktmoomau
                                                                j
                                                                june08 Jun 29, 2008 05:00 PM

                                                                We are headed to Deep Creek Lake for a family vacation (about 22 of us) and we are trying to find steamed crabs to bring back to my Uncle's house there. We found only one place that has them and they are closed on the 4th (which is when we wanted to get them) Any suggestions?

                                                                1. re: june08
                                                                  ktmoomau Jun 30, 2008 10:00 AM

                                                                  Hmm steamed crabs aren't exactly plentiful up there. Where is your Uncle's house? In Alleghany County there was a place called the Hen House that seems to still do crabs that is where we would go for them http://www.henhouserestaurant.com/ima...

                                                                  It isn't too far away depending on which side of the lake you are on.

                                                                  Arrowhead Market on their menu says that they have crabs on Friday and that you need to put your order in, in advance if that is helpful? They won't be closed on the fourth, but you will have to call to make sure they are available.

                                                                  You might also try calling Foodland Fresh in McHenry.

                                                        2. b
                                                          bmore buzz Jul 22, 2007 04:54 PM

                                                          I grew up in East Baltimore and have recently moved to north carolina. I drove my self crazy looking for hard crabs. I finally found someone who sells them live, but only if enough people order them and you have to order them about 3 days in advance!
                                                          Hands down one of the best places to get crab imperial (my favorite) or fabulous stuffed oysters with mounds of wonderful lump crab meat is G&M's restaurant in south Baltimore!!

                                                          5 Replies
                                                          1. re: bmore buzz
                                                            h
                                                            Hal Laurent Jul 22, 2007 05:41 PM

                                                            Crabs aren't popular in North Carolina? I was under the impression that a lot of the crabs we get around here (Baltimore) come from there! I wonder if it's something like the situation with the soft clams/long-neck clams/Ipswich clams that my New England-born wife craves. Apparently a lot of them up in New England come from Maryland, but they aren't served in Maryland because they're not considered desirable here.

                                                            1. re: Hal Laurent
                                                              b
                                                              bmore buzz Jul 22, 2007 06:09 PM

                                                              Put it this way Hal, the seafood guy I found has to go 1 hour and 25 minutes away to get my crabs from another seafood guy. He only charges me $40.00 for a half bushel but its not worth the drive time for him if he doesn't get at least about three more orders. I've always heard that a lot of Maryland crabs and crabmeat came from North Carolina, Louisiana and Texas. I'm in a weird vortex area of eastern N.C. I guess. The crabs have been a nice size and meaty though.

                                                              1. re: Hal Laurent
                                                                Lowbar Jul 22, 2007 08:18 PM

                                                                Not sure where Bmore Buzz is from, but when I lived in Morehead City, it was the same deal. Plenty of crabs down there but not many people seemed to eat them. Their loss. Folks seemed most interested in peelers to use as bait.

                                                                1. re: Lowbar
                                                                  h
                                                                  Hal Laurent Jul 23, 2007 07:03 AM

                                                                  "Folks seemed most interested in peelers to use as bait."

                                                                  Soft shells for bait? Oh, the horror!!!!

                                                                  1. re: Hal Laurent
                                                                    c
                                                                    cmkdvs Jul 27, 2007 08:21 PM

                                                                    Peelers aren't soft shells, they're crabs that would have shed to a soft shell in a few more days. We used to use them for bait in southern Maryland.

                                                            2. t
                                                              tartuffe Jul 25, 2007 10:55 AM

                                                              No one has mentioned scrapple--my father and grandmother adored it (not me). And sauerkrat has to be rinsed very, very thoroughly before serving. heat with onions, cloves and juniper berries. And maybe some some broth.

                                                              The perfect Bmore food for me is arsters.

                                                              9 Replies
                                                              1. re: tartuffe
                                                                h
                                                                Hal Laurent Jul 25, 2007 06:35 PM

                                                                I love scrapple, but it's not a particularly Baltimore (or Maryland) food. It ranges up at least into Pennsylvania, if not further.

                                                                1. re: Hal Laurent
                                                                  Lowbar Jul 25, 2007 09:31 PM

                                                                  Scrapple is definitely a "northern mid-Atlantic" thing...I believe it originated or is at least strongly associated with the PA Dutch. Maryland and PA are definitely scrapple central so I think we can count it, but city-wise I think it would be considered more of a Philly thing than a Baltimore thing. I don't recall ever seeing it in CA, TX, or NC (other states of residence)...and now that I think of it I'm not sure that I've even seen it in VA (where I live now).

                                                                  1. re: Lowbar
                                                                    s
                                                                    salad man Jul 25, 2007 10:02 PM

                                                                    for scrapple devotees there is an "apple - scrapple festival in bridgeville,de
                                                                    i believe every october.

                                                                    1. re: salad man
                                                                      h
                                                                      hon Jul 26, 2007 06:16 AM

                                                                      Yep, hosted by Rapa Scrapple!

                                                                    2. re: Lowbar
                                                                      amethiste Jul 26, 2007 07:39 AM

                                                                      I grew up in the Tidewater area of VA and scrapple is pretty prevalent there. My grandmother ate it almost every day.

                                                                      1. re: amethiste
                                                                        r
                                                                        Robearjr Jul 27, 2007 04:39 PM

                                                                        Scrapple is in NC, it is just called Mush. I'm sure there are distictions, but mush and scrapple are both meat scraps and corn meal that are pressed into a loaf, cut into slices, and then fried.

                                                                        1. re: Robearjr
                                                                          b
                                                                          baltimorejim Jul 27, 2007 06:24 PM

                                                                          I checked on Wikipedia and they actually mention a German version of the same dish called "pon haus". I recalled having pon haus (not sure of spelling) in a breakfast place near the courthouse in Hagerstown. Probably not far enough west for ktmoomau. I am sure someone on this board has had it. Where in a restaurant?

                                                                  2. re: tartuffe
                                                                    b
                                                                    baltosteve Aug 5, 2007 08:32 PM

                                                                    I remember a line in the City Paper years ago where an out of towner asked a local diner waitress about scrapple and her reply was something like "I don't know if ya want that hon, it's the whole pig"

                                                                    BTW always loved it!

                                                                    1. re: baltosteve
                                                                      l
                                                                      lvanleer Jun 8, 2008 06:29 AM

                                                                      We love scrapple in our house and I grew up with the description that scrapple was "everything from the pig except the oink".....

                                                                  3. little audrey Jul 28, 2007 06:53 AM

                                                                    Fried pepper rings with powdered sugar from Gunning's are something I haven't seen anyplace else, and are a real "don't knock it till you tried it" food.

                                                                    1 Reply
                                                                    1. re: little audrey
                                                                      Dennis S Jul 11, 2009 12:49 PM

                                                                      I know them from Murray's in Missouri - but they may have gotten the idea elsewhere. I'd never heard mention of them anywhere but there - where are they in this area?

                                                                    2. v
                                                                      veggiegrl Aug 4, 2007 03:27 PM

                                                                      Waverly Crab on Greenmount Ave. They have the best deviled eggs stuffed with crab meat. Just down right delicious!!
                                                                      veggiegrl

                                                                      1. f
                                                                        fresh Jun 3, 2008 05:17 PM

                                                                        Please help. I'm a transplanted Baltimore native who is planning her father's 94th birthday in the Baltimore area. His one driving desire: the very best hard shell crab (steamed and a good weight and spicy). Help! I know Ocean Pride in his Timonium neighborhood. What would be better--a drive anywhere in MD is no problem. Many thanks!

                                                                        5 Replies
                                                                        1. re: fresh
                                                                          b
                                                                          baltimorejim Jun 4, 2008 04:54 AM

                                                                          My favorite was Gabler's on the Bush River which is unfortunately now long gone. The setting was as goood as the crabs which were cooked to order.

                                                                          It sounds like the most highly thought of place at least on this discussion board is Mr. Bill's Terrace Inn for eat in crabs.

                                                                          I have gotten consistently good carryout crabs at Blue Point in Owings Mills on Reisterstown Road and at Conrad's on Joppa Road.

                                                                          If the setting is a priority I have enjoyed Nick's Seafood crabs eaten under pavillions next to the water with a view of the Hanover Street bridge or Captain James on Boston Street next to the Inner Harbor.

                                                                          1. re: baltimorejim
                                                                            f
                                                                            fresh Jun 11, 2008 04:46 PM

                                                                            Hey, many thanks to baltimorejim and whitemarshjohn! We still have a family farm in Maryland but don't get there often. My 94 year old Dad will be especially grateful for your help. Now if you come to Louisville, look for recommendations from fresh. Thanks, Susan

                                                                            1. re: fresh
                                                                              b
                                                                              baltimorejim Jun 11, 2008 07:19 PM

                                                                              Susan- that farm isn't on the eastern shore of Virginia- is it? ( I know you said Md but I happen to have a 94 yr old friend with one in VA)

                                                                              I hope your crab experience in maryland is a good one.

                                                                              1. re: baltimorejim
                                                                                f
                                                                                fresh Jun 16, 2008 10:54 AM

                                                                                Jim--Thanks for asking, but the farm is in Hampstead--not culinary heaven. We will be going to Nick's Seafood for hard shell (atmosphere, for once, does count) and take suggestions from the board on crabcakes--that is, unless my dad insists on making his, which are still first rate at 94. Susan

                                                                          2. re: fresh
                                                                            w
                                                                            Whitemarshjohn Jun 8, 2008 01:53 PM

                                                                            Wow, you could start a whole new thread looking for places with blue crab. I've been to Costa's in Dundalk and thought they were good. Crab is never cheap these days.

                                                                          3. k
                                                                            kelarry Jun 5, 2008 07:15 PM

                                                                            Macaroni and cheese with chocolate!

                                                                            1. p
                                                                              Pesel Jun 6, 2008 06:56 PM

                                                                              Love Little Italy down Pratt Street in B-more City. The Olive Branch, not the Olive Garden, at the beltway on Reisterstown Road has a dish fettucine alfredo with shrimp and scallops...delicious.

                                                                              Baltimore beats DC in down home cooking.

                                                                              1 Reply
                                                                              1. re: Pesel
                                                                                m
                                                                                michael4ny Jun 16, 2008 11:06 AM

                                                                                I've lived less than a mile from the Olive Branch for the past 7 years and I never got there until a birthday dinner last week. I'm sorry to disagree with you Pesel but if I don't get back there for another 7 years I'll be a really happy camper. It reminds me of Italian night out for the Suburban House crowd. Really awful !!!!!

                                                                              2. Scriever Jul 29, 2008 03:42 PM

                                                                                I'm curious to see if anyone else knows this dish. Our family only knows it as Green Stuff. Or, in the alternate version, Yellow Stuff.

                                                                                My grandmother is from the Eastern Shore. I believe it's a family recipe, and anyone outside our family seems grossed out at the prospect of nibbling on it. I'm not sure about proportions, but it includes:

                                                                                - lime Jello
                                                                                - cottage cheese
                                                                                - mayonnaise
                                                                                - pineapple tidbits

                                                                                It's a jello mold dessert type object that my grandmother serves at all the big family dinners; in one variation she uses lemon jello instead and/or tosses in walnut pieces. They turn out pale green/yellow with speckles of cottage cheese curd for contrast. Texture wise, it's basically a creamy Jello/thin flan experience.

                                                                                I'm not making this up. It sounds gross, I know, but I was raised on it. God help me, I love it. Is this an Eastern Shore thing, or are we unique?

                                                                                4 Replies
                                                                                1. re: Scriever
                                                                                  alkapal Aug 3, 2008 05:46 AM

                                                                                  it is ubiquitous in the south! especially at potlucks and family gatherings. but not akin to flan, which is smooth. it is done with raspberry jello, too.

                                                                                  1. re: Scriever
                                                                                    f
                                                                                    FoiGras Aug 3, 2008 08:00 AM

                                                                                    There is also "Orange Stuff," Orange Jello with shredded carrots in a mold and then slathered with mayo. FoiGras

                                                                                    1. re: FoiGras
                                                                                      alkapal Aug 3, 2008 05:00 PM

                                                                                      have you seen the lime jello with the shredded carrots? otherworldly! ;-)

                                                                                      1. re: FoiGras
                                                                                        Scriever Aug 4, 2008 11:01 AM

                                                                                        Yes! Orange Stuff. Never made it quite as big as the Green Stuff in our fam, but then we never served it with a slather of mayo. Or as the lime/carrot variation. Sounds groovy, though.

                                                                                    2. g
                                                                                      guycraig Jul 11, 2009 09:09 AM

                                                                                      just saw this blog and thought of two things no one else seems to have mentioned – when I was growing up, marconi and cheese always seemed to be served with stewed tomatoes. To this day I feel something is missing if mac & cheese is served without stewed tomatoes. (you can get a great mac & cheese at Birches Restaurant on S. Montford Ave. but without stewed tomatoes.) The second thing is the brownie with vanilla ice cream and chocolate syrup that they used to serve at the Read's lunch counters – that's a real childhood memory, the old Read's at Howard & Lexington and your mom giving you a treat after shopping with her all day.

                                                                                      1. Dennis S Jul 11, 2009 12:51 PM

                                                                                        Somewhere there's a thread about this, but "Maryland Fried Chicken" - though I'm not sure what that really means. I know it's on the menu at Snyder's Willow Grove, and that the plate is good, but I couldn't discern any real uniqueness.

                                                                                        1 Reply
                                                                                        1. re: Dennis S
                                                                                          g
                                                                                          guycraig Jul 19, 2009 03:38 PM

                                                                                          I always thought it was pan (or skillet) fried with a lid so it has a thinner crust than deep-fried southern chicken, and served with a milk gravy that was made in the pan.

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