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If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

t
thestickman1 Apr 15, 2010 09:06 AM

I am a director at a food service company and I enjoy teaching children and clients about U.S. cities and the foods that they are known for. Any information would be gladly appreciated. Thanks in advance.

  1. Dennis S Apr 15, 2010 09:21 AM

    Lake Trout.

    11 Replies
    1. re: Dennis S
      Bob W Apr 15, 2010 01:01 PM

      which, of course, is neither trout nor from a lake. Discuss!

      It's most commonly whiting.

      1. re: Bob W
        j
        jfish Apr 15, 2010 01:18 PM

        More commonly called whiting, but it is actually a hake. Funny stuff.

        1. re: jfish
          Bob W Apr 15, 2010 02:04 PM

          Which my native Baltimorean wife Mrs. W always knew as steakfish. But I see you already knew about that too. LOL

          1. re: jfish
            b
            bmorecupcake Apr 15, 2010 04:12 PM

            I'm pretty sure whiting (lake trout) is different from hake (steakfish).

            1. re: bmorecupcake
              j
              jfish Apr 15, 2010 05:14 PM

              Fish have many local names. It gets confusing. In Baltimore white hake is sold as steakfish and silver hake is sold as lake trout or whiting. Whiting is actually a fish in the croaker family known in Ocean City as kingfish. In North Caolina king makeral are sometimes called kingfish.
              From: http://uniqueculinaryadventures.blogs...
              Whiting? Lake Trout? Oyster Trout? Ling? Forget it! The two species pictured above, which were photographed at Faidley's in the Lex, are none of these. The "whiting---lake trout" are actually silver hake. The "oyster trout---ling" are another kind of hake. How did it get to be like this?

              First of all, it's a Baltimore thing. "Lake trout" is sold either in markets as shown at top left or deep fried between two slices of white bread with hot sauce at soul food carry-outs all over town. Takers generally assume they're getting freshwater trout. Question any fishmonger, however, and he'll quickly"confide" "lake trout" is actually a saltwater species. However, when he goes on to say it's "whiting," he's off the mark.

              -----
              Lex Cafe
              111 Massachusetts Ave NW Ste Bsmt, Washington, DC 20001

              1. re: jfish
                b
                bmorecupcake Apr 15, 2010 07:38 PM

                Thanks for the explanation. I should know better than to dispute someone with the word "fish" in their username.

                1. re: jfish
                  t
                  tbw Apr 16, 2010 07:30 PM

                  I'm going to have to disagree with you re the photo identifications:

                  Whiting on the left, red hake on the right.

                  1. re: tbw
                    j
                    jfish Apr 17, 2010 03:19 AM

                    I think white hake is more scienticically correct, but maybe we are both right.
                    http://www.nefsc.noaa.gov/sos/spsyn/p...
                    "Silver hake, also known as whiting, Merluccius bilinearis, range primarily from Newfoundland to South Carolina."

                    1. re: jfish
                      f
                      flavrmeistr Jan 12, 2011 08:30 AM

                      We surf cast for whiting on the southeast coast of Florida, especially in the winter months. Kingfish refer to king mackerel. Never heard of anyone refer to whiting as kingfish. Just another "unique" aspect of Baltimore culture, I guess.

          2. re: Dennis S
            t
            tobynissly Apr 19, 2010 09:01 AM

            The name is quirky, just like Baltimore. So that's uniquely cool. But I don't see what all the hoopla is about.It's basically just a fried fish sandwich.

            1. re: tobynissly
              n
              natalieboh Oct 30, 2011 07:59 PM

              but it's not JUST a fried fish sandwich! picking out the bones is the best part!

          3. carolinadawg Apr 15, 2010 09:26 AM

            Here's a newspaper article about pit beef sandwiches, a specialty of Baltimore; it also mentions some other foods Baltimore is known for:

            http://www.nytimes.com/2000/06/28/din...

            1. m
              mobtown999 Apr 15, 2010 09:33 AM

              Chicken box.

              1. linguafood Apr 15, 2010 09:45 AM

                Scrapple.

                14 Replies
                1. re: linguafood
                  g
                  Geeyore Apr 16, 2010 10:31 AM

                  You mean Rapa Scrapple, yes?

                  Which by the way, has it's own web site (but unfortunately no T-shirts or keychains for sale):

                  http://www.rapascrapple.com/

                  1. re: Geeyore
                    linguafood Apr 16, 2010 11:17 AM

                    Indeedio. This is what our chowhound-challenged friend in Bawlmer has in her fridge at all times. And white bread and hard-boiled eggs -- a diet she could live on forever, it seems. Yawn.

                    1. re: linguafood
                      Dennis S Apr 16, 2010 03:26 PM

                      For the adventurous side, I don't think Scrapple can be categorized as Chowhound-challenged. Everything else, yes. But hey, glad someone's eating that stuff!

                      1. re: Dennis S
                        baltoellen Apr 16, 2010 07:52 PM

                        There's a butcher somewhere in lower Delaware (I forget the town, but it's not Bridgeville, home of Rapa Scrapple & the Bridgeville Diner) that has scrapple that's so good, so homemade, so fresh that I, not a scrapple enthusiast, decided that it would be called "artisan scrapple." BTW, that butcher also has a crab bratwurst. An amazing pork brat laced with crab and Old Bay seasonings. Pretty amazing stuff.

                        1. re: baltoellen
                          h
                          hon Apr 18, 2010 11:07 AM

                          Roma makes a great "Chesapeake" sausage, awesome on the grill, just a hint of old bay in it.

                          1. re: hon
                            h
                            hon Apr 18, 2010 11:09 AM

                            just pork no crab but very good. I am not a scrapple person but am intrigued by the "artisian scrapple".

                            1. re: hon
                              baltoellen Apr 18, 2010 07:45 PM

                              Yeah, I know, it's a bit like "artisan spam" or something! :-)

                            2. re: hon
                              baltoellen Apr 18, 2010 07:44 PM

                              I've had the Roma. Frankly, not even close to being in the same league as the Southern DE stuff. I'll have to bring back enough next trip so you can try it, hon. And, maybe we can have a scrapple taste-off, too.

                              1. re: baltoellen
                                h
                                hon Apr 19, 2010 08:12 AM

                                My Mother gets scrapple from the Amish Market in Timonium, she says its' great. A contender for the scrapple taste-off perhaps.

                                1. re: hon
                                  agarnett100 Dec 8, 2010 10:14 AM

                                  I am sure since they are coming from New Orleans they have had scrapple before

                                  1. re: agarnett100
                                    kukubura Dec 13, 2010 01:57 PM

                                    I don't know anything about scrapple but I did notice that the Truckpatch farms guys had some in their cooler at the JFX farmers market this weekend. This coming sunday is the last day of the year so if you want to get some from a place that practices the very best farming philosophy (as far as I know) with pastured animals etc etc... check them out.

                                    1. re: kukubura
                                      JonParker Dec 13, 2010 02:49 PM

                                      The Truck Patch scrapple is very good. Actually, I've been buying a lot of meat from them, and it's all been very good.

                                      Except chickens. I still get those from Hen's Nest when I can.

                                2. re: baltoellen
                                  n
                                  Nanzi Dec 20, 2010 08:39 AM

                                  Baltoellen, we are in Kent County DE and would love to know the name of this butcher. That sausage sounds amazing, and would love to try their scrapple. Please post the name when you get it. We'll find it, just need a name!! Thanks

                                  1. re: Nanzi
                                    baltoellen Dec 28, 2010 02:44 PM

                                    Nanzi, I'm not sure of the name, but the butcher shop is on the north side of town in Dagsboro (113 south to state road 20). It's an achingly cute, country-looking place, with a big sign that says Aunt Marie's scrapple sold here. I've attached a photo. Sorry not to have the name, but I imagine you can find it. Please report back if you get there!

                                     
                    2. s
                      smilesmalltimore Apr 15, 2010 09:51 AM

                      Pit Beef, snowballs, Berger cookies (shortbread cookies covered in fudge).

                      1. b
                        bmorecupcake Apr 15, 2010 10:19 AM

                        I'm going to say "Salty Dogs" but only because I haven't seen them in any other city, yet. If these are common to other areas, please let me know.

                        2 Replies
                        1. re: bmorecupcake
                          Dennis S Apr 15, 2010 10:29 AM

                          The cocktail? It's interesting that a bartender in MO, that was from Baltimore, introduced the Salty Dog to a bar/restaurant I used to work at. She also introduced Bay Seasoning in general, and adding it to Bloody Mary's specifically.

                          1. re: Dennis S
                            b
                            bmorecupcake Apr 15, 2010 11:57 AM

                            Actually, it's a baked treat. Small yellow cake square covered in buttercream-type icing and salted peanuts. Very sweet, salty, and heavy. You can find it in some bakeries around town. I can't seem to find it on Google. Maybe it's known by another name elsewhere.

                        2. t
                          tartuffe Apr 15, 2010 10:24 AM

                          Coddies

                          1. t
                            thestickman1 Apr 15, 2010 10:30 AM

                            Everyone thank you very much, all of this information will come in very handy!!! If anyone else has ideas please let me know. Thanks.

                            1. c
                              charmedgirl Apr 15, 2010 10:43 AM

                              Peachcake

                              2 Replies
                              1. re: charmedgirl
                                b
                                bmorecupcake Apr 15, 2010 11:53 AM

                                Yes!

                                1. re: bmorecupcake
                                  j
                                  Jason1 Apr 15, 2010 12:02 PM

                                  And smearcase.

                              2. t
                                treetop tom Apr 15, 2010 12:58 PM

                                Polish sausage (yes, even Polack Johnny's), sauerkraut at Thanksgiving, handmade candies (Rheb's), Almond Smash soda and marshmallow donuts are all pure Bawlmer.

                                1. Bob W Apr 15, 2010 12:59 PM

                                  Many other crab dishes including Maryland crab soup, crab imperial, and crab fluff.

                                  12 Replies
                                  1. re: Bob W
                                    f
                                    flavrmeistr Apr 15, 2010 01:46 PM

                                    Stuffed ham. French fries with gravy. She-crab soup. Baltimore lemon twist (half a lemon with a peppermint stick; you suck the lemon juice through the peppermint stick).

                                    1. re: flavrmeistr
                                      Bob W Apr 15, 2010 02:01 PM

                                      Great call on the lemon stick thing. Mrs. W -- native Baltimorean -- loves them.

                                      Stuffed ham might be more of a southern Maryland/Chesapeake Bay islands thing, but close enough. 8<D

                                      1. re: flavrmeistr
                                        h
                                        hon Apr 15, 2010 02:26 PM

                                        she-crab soup isn't a Baltimore thing

                                        1. re: hon
                                          f
                                          flavrmeistr Apr 15, 2010 07:35 PM

                                          Crab chowder-whatever you want to call it. Baltimore is the only place I've had it with Old Bay as a predominant flavor. The closest thing I've had elsewhere is Bahamian conch chowder.

                                          1. re: flavrmeistr
                                            h
                                            hon Apr 16, 2010 06:41 AM

                                            Bahamian Conch Chowder is tomato based where as She-crab Soup and Creme of Crab Soup are creme based.

                                            1. re: hon
                                              f
                                              flavrmeistr Apr 16, 2010 06:57 AM

                                              No. I'm talking about tomato-based crab soup like at Gunnings, J Stevens, Bo Brooks, for instance. Tastes like Old Bay-you know? She-crab soup in the Carolinas and Florida are also tomato-based and peppery. Not talking about cream of crab or bisque.

                                              1. re: flavrmeistr
                                                h
                                                hon Apr 16, 2010 10:54 AM

                                                She-crab soup is a creme or milk based soup:
                                                http://en.wikipedia.org/wiki/She-crab_soup

                                                http://whatscookingamerica.net/History/Chowder/SheCrabSoup.htm

                                                http://www.foodnetwork.com/recipes/em...
                                                etc.

                                                You are talking about "Maryland Crab Soup" or red crab soup which is tomato based.

                                                1. re: hon
                                                  f
                                                  flavrmeistr Apr 16, 2010 11:21 AM

                                                  Not in Florida, hon. It's red. I just assumed it was up here, too. My mistake.

                                                  1. re: flavrmeistr
                                                    h
                                                    hon Apr 16, 2010 12:01 PM

                                                    if it's red, it ain't she-crab soup, they might have called it that.
                                                    http://boards.thenest.com/boards/Show...

                                        2. re: flavrmeistr
                                          h
                                          Hal Laurent Apr 15, 2010 08:34 PM

                                          She-crab soup is a Carolina Low Country name, not generally seen in Baltimore. Cream of crab soup is the Baltimore more-or-less equivalent.

                                          1. re: flavrmeistr
                                            g
                                            Geeyore Apr 16, 2010 10:45 AM

                                            I grew up in Towzun in the 60's and had completely forgotten about the peppermint and lemon, thanks for the reminder.

                                            1. re: flavrmeistr
                                              m
                                              maria23 Dec 7, 2010 02:49 AM

                                              Do you happen to have any recommendations for restaurantrs that serve Southern MD stuffed ham?

                                          2. z
                                            Zevonista Apr 16, 2010 04:29 AM

                                            How could we fail to mention turducken!

                                            2 Replies
                                            1. re: Zevonista
                                              h
                                              Hal Laurent Apr 16, 2010 04:44 AM

                                              Turducken isn't a Baltimore thing.

                                              1. re: Hal Laurent
                                                f
                                                flavrmeistr Apr 16, 2010 06:27 AM

                                                It's a Cajun thing with roots in medieval France. Sort of like Cajuns.

                                            2. d
                                              dining with doc Apr 16, 2010 06:33 AM

                                              crab soup, softshell crab sandwich, Berger cookies, Serving sauerkraut with thanksgiving meal, National Bohemian Beer (not even sure if still around and not made in baltimore any longer), coddies, pollack johnnies polish sausage, pit beef sandwich, snow balls

                                              1 Reply
                                              1. re: dining with doc
                                                g
                                                Geeyore Apr 16, 2010 10:53 AM

                                                Custard snowballs (I thought everybody had those!), Esskay hot dogs, Tastycake peach pies (I know, Philly), Polish sausage.

                                                I know we're not supposed to mention crabs, but I recall $20 bushels in July, and my dad buying the requisite case of National Bo from Art Donovan (Colts lineman) at his liquor store off York Rd. in Towson. He called my Dad "Blondie" and always gave us kids lollipops (Dad would bring us along when he was buying beer, just to say hello to Art).

                                              2. j
                                                jfish Apr 16, 2010 06:56 AM

                                                Fried bologna on a kosher hot dog

                                                1 Reply
                                                1. re: jfish
                                                  d
                                                  dining with doc Apr 16, 2010 07:48 AM

                                                  forgot about that one and will add french fries with brown gravy
                                                  Hi Jon! when are we doing a gourmet evening out?
                                                  id

                                                2. m
                                                  mdfoodlover Apr 17, 2010 04:11 AM

                                                  Another vote for french fries & gravy

                                                  1. s
                                                    Steve Apr 17, 2010 05:56 AM

                                                    Baltimore has a Corned Beef Row. Well, sort of. Not quite what it used to be. But it never was.

                                                    1. h
                                                      hon Apr 18, 2010 11:10 AM

                                                      Lady and Lord Baltimore cakes.

                                                      8 Replies
                                                      1. re: hon
                                                        r
                                                        Roland Parker Apr 18, 2010 11:26 AM

                                                        Despite the names these two are not "Baltimore" cakes. The Lady Baltimore cake was an invention of a Charleston tea room. I don't ever remember these two cakes featuring prominently in Baltimore or Maryland.

                                                        1. re: Roland Parker
                                                          h
                                                          hon Apr 18, 2010 11:43 AM

                                                          Yes, the Lady Baltimore cake wasn't invented here but people made them here and they are still requested. My Grandmother talked about them.

                                                          http://www.chesapeakelifemag.com/inde...

                                                          1. re: hon
                                                            c
                                                            charmedgirl Apr 19, 2010 06:34 AM

                                                            I dunno, there are lots of things that are made here. I grew up eating my mom's awesome deep dish pizza, but I think if I tried to claim it was a Baltimore thing the people from Chicago might have something to say about it. The further astray lists like this get from accuracy, the less usefulness they have. The Lord/Lady Baltimore cake mistake is made a lot, even on these boards, so I think RolandParker was right to point out its actual origins.

                                                            1. re: charmedgirl
                                                              r
                                                              Roland Parker Apr 19, 2010 08:37 AM

                                                              It's a shame that Baltimore can't claim the Lady Baltimore as its own because it is truly a wonderful cake when properly made, but the reality is that it's no more unique to Baltimore or commonly found in Baltimore as in any other city.

                                                              The original poster was asking for foods that have connotations to Baltimore so strong that they are widely recognized elsewhere as being a Baltimore/Maryland speciality. Of all the foodstuff mentioned on this thread I would have to say that only steamed crab with old bay seasoning, crabcakes and Maryland crab soup are the only ones that can pass this test. Other places have their fried trout, every city has its version of Polish sausages (despite the popularity of Polack Johnny's among some of the frequenters of this board I'd venter that 95% of the metro region has probably never heard of the food stall), scrapple and sauerkraut are more closely associated with Pennsylvania due to its origin among the PA Dutch, while other food staples mentioned above are really unique to certain neighborhoods or ethnic groups within the Baltimore area rather than a city-wide culinary staple.

                                                              1. re: Roland Parker
                                                                d
                                                                dining with doc May 1, 2010 01:58 PM

                                                                explain Berger Cookies Roland Parker

                                                                1. re: dining with doc
                                                                  r
                                                                  Roland Parker Dec 8, 2010 01:23 AM

                                                                  What about them? Mediocre chocolate overpowering a stale cookie base? No one outside Baltimore knows of them and even within the region people may talk of them but few buy them on a regular basis.

                                                                  1. re: Roland Parker
                                                                    linguafood Dec 8, 2010 07:13 AM

                                                                    Whoa. I know quite a few people outside of Bawlmer who are addicted to them. I try to stay as far away from them as possible. And frankly, they are WAY too sweet. But I've seen people (non-Bawlmorians) snarf 'em up within seconds.

                                                                    1. re: Roland Parker
                                                                      j
                                                                      jvanderh Dec 29, 2010 06:24 PM

                                                                      HERESY.

                                                        2. h
                                                          hon Apr 18, 2010 11:10 AM

                                                          shad and shad roe

                                                          3 Replies
                                                          1. re: hon
                                                            f
                                                            FoiGras Apr 18, 2010 04:18 PM

                                                            Oh yeah--thanks for the reminder "hon." BTW--inform me, please. Isn't this the season for shad and shad roe? And, where can I go to dine on that delectable?

                                                            I had it once at the Williamsburg Inn on Pulaski Highway--it was delicious. The second time I had it at the Polo Grill. Seems as though it hasn't been on my eating radar of late. I need to reacquaint myself with some of the more unique, scrumptious food offerings--i.e., foie gras, steamed crabs, sweetbreads and cockscombs.

                                                            Has anyone ever dined on cockscombs? Several years ago in Los Angeles I had the opportunity to experience this particularly fantastic delicacy.

                                                            I doubt that my next mention is truly unique to Baltimore, but I love "sweet potato candy." Have never seen it anywhere else when I've traveled. Ironically, the item doesn't contain any actual sweet potato, but it is a nice, sweet treat. FoiGras

                                                            -----
                                                            Williamsburg Inn
                                                            11131 Pulaski Hwy, White Marsh, MD 21162

                                                            1. re: FoiGras
                                                              h
                                                              Hal Laurent Apr 18, 2010 05:37 PM

                                                              I'm not totally sure, but I think you might have missed the shad and shad roe season.

                                                              If not, the Peppermill in Lutherville (aka "God's waiting room") is a good place to get them.

                                                              -----
                                                              Peppermill Restaurant
                                                              1301 York Rd Ste G5, Lutherville Timonium, MD 21093

                                                              1. re: FoiGras
                                                                b
                                                                betsydiver Aug 13, 2011 11:40 AM

                                                                not sure about there but here in the hudson valley, shad season is early may

                                                            2. b
                                                              billyeats May 1, 2010 12:37 PM

                                                              I happen to be in Baltimore this weekend and came across this thread while hounding around. Is there a market or even neighborhood that has a good cross-section of these local specialties? A place where some of the best pit beef, crab cake, sausage, peachcake, snowballs, etc, etc can be experienced all at once?

                                                              Perhaps a place like Cross St Market is the place, but what do the locals think?!

                                                              1 Reply
                                                              1. re: billyeats
                                                                baltoellen May 1, 2010 06:53 PM

                                                                If you're still here on Sunday morning, run, do not walk, to the opening of 2010's Under the JFX farmers' market. It's about the best cross-section of Baltimore food that you can find in one place, and it's a great market and great time. The market opens at 7am this year, and people usually start packing up around noon. (There's also a pretty recent thread on the opening of this year's market, and a very long one from last year. Search "JFX farmers market.")

                                                              2. Dennis S Dec 7, 2010 03:42 AM

                                                                How about Maryland Fried Chicken?

                                                                4 Replies
                                                                1. re: Dennis S
                                                                  f
                                                                  FoiGras Dec 7, 2010 03:43 PM

                                                                  What do you consider "Maryland fried chicken.?"

                                                                  My Mom was a Baltimore gal, and made the best darned fried chicken. But.......she didn't soak it in buttermilk and dredge in cornmeal and/or baking flour (whatever the Southern cooks seem to prefer).

                                                                  So, I am delighted to see someone who loves fried chicken. But am also curious as to what constitutes "Baltimore's version."

                                                                  I enjoy the fried chicken at Gertrude's at the BMA on Sunday's.. All you can eat fried chicken, I haven't had the pleasure of dining there for quite some time, but recall that the chicken was very good. Also, the fennel slaw--to die for. FoiGras

                                                                  1. re: FoiGras
                                                                    Dennis S Dec 7, 2010 05:09 PM

                                                                    I've heard of it enough times to know people refer to it. The only place I've had it by that name on the menu (AFAIK) is Snyder's Willow Grove. IIRC, they said that the breading comes from cereal.

                                                                    IMO, there's that certain style sold in Lexington Market. Not the same as Snyder's, though.

                                                                    I actually have wondered if the term is one that is appropriated by multiple regions for roughly the same thing. Virginia cured ham has a certain name to it, but where I come from (Missouri) Boone County Ham carries a similar weight, though there's Burger's Ham in California, MO, which again is pretty much the same thing. I've yet to have a VA ham that came close to a Boone County Ham, but again, I like the Big 12, not the ACC :)

                                                                    -----
                                                                    Lexington Market
                                                                    400 W Lexington St, Baltimore, MD 21201

                                                                    Snyder's Willow Grove
                                                                    841 N Hammonds Ferry Rd, Linthicum Heights, MD 21090

                                                                    1. re: Dennis S
                                                                      agarnett100 Dec 8, 2010 10:34 AM

                                                                      Maryland Fried Chicken is nothing different then how its done in certain parts of the south. The key is using a cast -iron skillet

                                                                      1. re: agarnett100
                                                                        h
                                                                        hon Dec 10, 2010 10:18 AM

                                                                        http://en.wikipedia.org/wiki/Chicken_...

                                                                2. f
                                                                  FoiGras Dec 14, 2010 01:43 PM

                                                                  I know this is a tardy reply by about 6 months, but I believe that sauerbrauten (sour beef and dumplings) seems to be more exclusive in the Baltimore area then in any of the major metropolitan cities I've traveled to in this country. (Can't speak for overseas).

                                                                  Of the 90 or more cities I've had the benefit of dining in, I've never seen sour beef and dumplings as an offering. Logically, I know it isn't truly a "Baltimore" exclusive dish, but am just offering my observation.

                                                                  And, rarely do I find shrimp salad (a 'la Baltimore's Kibby's etc., shrimp, mayo, Old Bay seasoning, onion, celery) in other cities where I dined.

                                                                  Just an after thought. FoiGras

                                                                  3 Replies
                                                                  1. re: FoiGras
                                                                    d
                                                                    dzoey Dec 16, 2010 06:17 PM

                                                                    I have run into sour beef and dumplings in Columbus, Ohio's German section. I still think of it primarily as a Baltimore food since I never had it growing up around D.C. In the 'burbs, I've only found it at G&M, Dimitri's, and occasionally Timbuktu.

                                                                    Berger's cookies are common in food stores locally now, but I haven't seen them outside of Maryland.

                                                                    Coddies I can only find at Mars food stores. I like them for the salty potato with a hint of fish taste. Actually, I think I remember Faidleys having them as well, though they weren't as salty.

                                                                    1. re: dzoey
                                                                      JonParker Dec 16, 2010 10:05 PM

                                                                      My experience with coddies is limited, but I love them at Faidley's. I have to get them every time I go there, even if it means forgoing the crab cake.

                                                                      1. re: dzoey
                                                                        j
                                                                        JDinBalt Jan 11, 2011 06:10 PM

                                                                        Occasionally you can also find sour beef and dumplings at the Lansdowne Inn on the Baltimore County side of Hammonds Ferry (G&M is on the Anne Arundel County side). As for coddies, I have never, ever been a fan.

                                                                        -----
                                                                        Lansdowne Inn
                                                                        2710 Hammonds Ferry Rd, Halethorpe, MD 21227

                                                                    2. q
                                                                      Querencia Dec 16, 2010 06:35 PM

                                                                      Don't forget the ethnic food element. There is a small Greektown out Eastern Avenue where we used to buy wonderful Greek bread and pastries (baklava, kataifi).---when we lived thereabout.
                                                                      Also, some (probably Geman in origin) food things have percolated downward from Pennsylvania to Maryland. One is a dish called Slippery Pot Pie, which isn't a pie at all but a big pot of cut-up chicken and lotsof chicken gravy with big square noodles in it. Another is the custom of dribbling apple butter over your cottage cheese, both served very cold. You might also tell the kids about Baltimore's municipal food markets---google Lexington Market Baltimore for a starting place. Tell them that oysters from Chesapeake Bay used to be plentiful and now are nearly extinct, and let them figure out why. Show them a picture of a skipjack.

                                                                      -----
                                                                      Lexington Market
                                                                      400 W Lexington St, Baltimore, MD 21201

                                                                      4 Replies
                                                                      1. re: Querencia
                                                                        JonParker Dec 16, 2010 10:06 PM

                                                                        Is there a restaurant that serves Slippery Pot Pie? That sounds fantastic.

                                                                        1. re: JonParker
                                                                          h
                                                                          hon Dec 20, 2010 08:05 AM

                                                                          I've heard of it called "Chicken and Slipperies", I think it's an Eastern Shore thing.

                                                                          1. re: hon
                                                                            s
                                                                            STCRN Jul 12, 2011 08:31 AM

                                                                            This is totally a Shore thing, hon. But down there we just call them "Chicken and Dumplings." Up here in Baltimore the dumplings are "puffy." Either way, both versions are awesome comfort food.

                                                                        2. re: Querencia
                                                                          Bob W Jan 10, 2011 08:54 AM

                                                                          Apple butter and cottage cheese are among the accompaniments served with dinner at Friendly Farm in Upperco MD, north of Baltimore. Tip: Order the crabcakes, or maybe the fried oysters. Avoid the roast beef and steak.

                                                                          -----
                                                                          Friendly Farm
                                                                          17434 Foreston Rd, Upperco, MD 21155

                                                                        3. bboyneko Dec 17, 2010 01:06 PM

                                                                          Baltimore has probably one of Americas best bars, Brewers Art. Not to be missed if you are into beer, burgers and fries.

                                                                          2 Replies
                                                                          1. re: bboyneko
                                                                            agarnett100 Jan 3, 2011 11:47 AM

                                                                            One of the best bars in Baltimore yes. America thats pushing it

                                                                            1. re: agarnett100
                                                                              JonParker Jan 3, 2011 03:33 PM

                                                                              Esquire thinks so. http://www.esquire.com/bestbars/

                                                                          2. p
                                                                            petzel Dec 19, 2010 12:55 PM

                                                                            scrapple!

                                                                            1. l
                                                                              L.A.A. Jan 10, 2011 05:44 AM

                                                                              I grew up in Baltimore but don't live there anymore. Finding this discussion made me feel warm and fuzzy. Remembering Rapa Scrapple, Esskay hot dogs, sour beef and dumplings, (3 of my Dad's favorite foods in the world - he lived in Baltimore all of his life), was like a little home-coming experience. I also remember the lemon-halves with the softer pepermint sticks from when I was a kid. I still have a hard time finding snow-balls anywhere else, (spearmint with marshmallow are the best). Pit beef and french fries with gravy - yum. One thing I didn't like was - and I am probably not spelling this right, was braunswagger - yuck! My dad loved it.
                                                                              A yummy food recently discovered in Baltimore (Middle River area) in a little bar that has karaoke- sorry, but the name escapes me, is a crab pretzle. It's a big freshly made soft pretzle, covered in crab cake, or imperial crab, with cheese melted all over the top. One will feed two. YUMMY! Also, a lot of people from Baltimore seem to move back and forth, to and from West Virginia, so though it's not sold in restauraunts, a lot of people eat venison, and like to make and brag about their own "deer jerky". By the way, it's Maryland crab soup - red based. Thanks for the memories!

                                                                              5 Replies
                                                                              1. re: L.A.A.
                                                                                l
                                                                                L.A.A. Jan 11, 2011 09:19 AM

                                                                                Almost forgot - fried balogna sandwiches are good. So are fried spaghetti sandwiches. In Baltimore, everyone I knew mixed their sauce and noodles together before serving. The next day, you would fry up some leftover cold spaghetti and have it on white bread with butter - sometimes for breakfast. Good stuff!

                                                                                1. re: L.A.A.
                                                                                  f
                                                                                  FoiGras Jan 14, 2011 04:20 PM

                                                                                  Yea Baby--fried spaghetti. My Daddy used to fry leftover mashed potatoes or baked sweet potatoes in butter (or most likely, margarine---he worked for Mrs. Filbert's Mayonnaisse and Margarine)>

                                                                                  After a turkey dinner, we ate turkey sandwiches with leftover stuffing, mayo and cranberry sauce. Oh my==what a delight. I just don't know if it is a Baltimore tradition or not.

                                                                                  And, what about the "rainbow cake" offered (if I believe correctly it was supplied by Silber's Bakers and/or Muhly's Bakery)> I bought some recently at a local Giant grocery store. I believe that "Gourmet Again" has the cake for purchase. I've never seen it anywhere in my travels.

                                                                                  Oh, lest we forget, Utz (or Mrs. Ihries chips)--crab flavored potato chips. I seriously doubt that they can be found outside of the area. If so, they are perceived as a peculiar item.

                                                                                  L.A.A.--you tickled my brain to recover some items I'd long forgotten.

                                                                                  Oh another thought, huge sweet or sour pickled onions picked out of a barrel. Or, pimento soft flavored cream cheese.

                                                                                  One more thing--sweet potato candy. Oh my--it doesn't have any sweet potato in the ingredients, but certainly a delectable treat. FoiGras

                                                                                  1. re: FoiGras
                                                                                    b
                                                                                    bmorecupcake Jun 23, 2011 01:11 PM

                                                                                    Before we used to take UTZ crab chips for friends in NYC, but now those are available there. So those don't seem exclusive to our area anymore.

                                                                                    1. re: FoiGras
                                                                                      Terrie H. Aug 17, 2011 02:09 PM

                                                                                      This ismaking so much sense to me now. My maternal grandmother grew up in Notheast, MD and some of the foods my mother gave us as younger children are these same dishes (I grew up in Montgomery Co.,MD).

                                                                                      My friends often thought we ate odd things, like fried baloney, scrapple, cream cheese and pimento olive sandwiches, and our turkey sandwiches have always been just as you described! Her fried chicken was always in a Dutch oven with only about 3/4" of crisco rather than being deep fried. We had whole stuffed shad once a year as a treat that she stuffed with fresh bread cubes, briefly sautéed onions, celery and mushrooms, tossed with crab meat and baked. She would also treat herself to a set of shad roe for dinner when my father (who wouldn't eat it) was out of town.

                                                                                      To the person who inquired about stuffed ham - it most definitely a Southern MD thing and mostly made by small markets during the holidays. Finding it at a restaurant is not likely but it can be found for mail order at certain times of the year. This is so worth seeking out at least once. I've sworn to do it myself from scratch at least once!

                                                                                      1. re: Terrie H.
                                                                                        Joanie Oct 31, 2011 06:49 AM

                                                                                        Growing up in VT, we ate fried baloney sandwiches (still like them) and there was the occasional cream cheese/pimento combo. And yes, the post Thanksgiving turkey combo sandwich was a standby, certainly not exclusive to Baltimore.

                                                                                2. d
                                                                                  daddycrack Jan 14, 2011 06:29 AM

                                                                                  What about the old favorite of grape jelly meatballs? I am definitely not an enthusiast, but I have never seen them anywhere else.

                                                                                  2 Replies
                                                                                  1. re: daddycrack
                                                                                    woodleyparkhound Jan 14, 2011 06:33 AM

                                                                                    I was introduced to those growing up in southern Ohio.

                                                                                    1. re: daddycrack
                                                                                      l
                                                                                      L.A.A. Jan 14, 2011 10:22 AM

                                                                                      I first had grape jelly meatballs when I was probably between 27 and 30, in Woodbridge, VA - they were good.

                                                                                    2. l
                                                                                      liverchick Jun 21, 2011 08:16 AM

                                                                                      Goetze's caramel creams!

                                                                                      1. m
                                                                                        maceda Jul 12, 2011 08:22 AM

                                                                                        Berger cookies

                                                                                        1 Reply
                                                                                        1. re: maceda
                                                                                          linguafood Jul 12, 2011 08:59 AM

                                                                                          as mentioned in april 2010 '-)

                                                                                        2. f
                                                                                          FoiGras Jul 12, 2011 05:36 PM

                                                                                          Hey Chowhounds--correct me if I am wrong- but the Old Otterbein bakes delicious sugar cookies and ginger cookies--only available at Baltimore regional stores, i.e,. Giant, etc. The sugar cookies are very thin and crisp, just like my German decent grandmother used to make at Christmas time and then shaped them into holiday "ornaments" and decorated them with colored sugar.

                                                                                          Don't know if any of you are aware of these delicious local treats. FoiGras

                                                                                          1. brandywiner Aug 13, 2011 02:33 PM

                                                                                            And, after you've sampled all of these suggestions, comes the true Ballmer delicacy:

                                                                                            Bromo-Seltzer!

                                                                                            11 Replies
                                                                                            1. re: brandywiner
                                                                                              b
                                                                                              baltimorejim Aug 13, 2011 08:00 PM

                                                                                              I do not know if anyone has mentioned it and you may not see this on a restaurant menu, but it is customary in Baltimore to eat sauerkraut with turkey. Many of us can recount an experience when we have good naturedly volunteered to make the sauerkraut to go with turkey among a group of non Baltimore natives and be greeted with the response, " you'll bring the what???"

                                                                                              My sister in law had the experience in San Fransisco after fleeing there during hippy days and I had the same years ago in an apartment in Baltimore with friends, but I was fortunately backed up by two or three friends who grew up in Baltimore who agreed "yes we eat sauerkraut with turkey".

                                                                                              For a Baltimorean it is taken for granted that you eat sauerkraut with turkey and guess what, the custom likely originated here- since my German Mother in law is not familiar with a similar pairing of kraut and turkey in Germany.

                                                                                              Oh and by the way, while you might find "vititus" (sp?) at Lithuanian Hall on Hollins Street, you will not find it in Lithuania. The recipe apparently originated in homes here in Baltimore and Lithuanians know nothing of the drink in Lithuania.

                                                                                              I am sure this will make many Baltimore geezers smile. (You don't have to admit it.)

                                                                                              1. re: baltimorejim
                                                                                                f
                                                                                                flavrmeistr Aug 14, 2011 07:26 PM

                                                                                                Turkeys are new-world birds. I don't believe there are any traditional European recipes for turkey.

                                                                                                1. re: flavrmeistr
                                                                                                  b
                                                                                                  baltimorejim Aug 15, 2011 05:26 PM

                                                                                                  Good point. When will the rest of the country come up to speed :)

                                                                                                  "Traditions" in many cases are only a few generations deep. I recall oyster stew at my Grandmother's on Christmas Eve but as far as I know she probably invented that one herself.

                                                                                                  I am curious how many generations deep the sauerkraut one is. It seems to be a fairly entrenched one here since I will freely admit to eating sauerkraut with turkey but I don't usually also say that it is customary to have oyster stew on Christmas eve. Does anyone have a theory why this is popular in Baltimore? Many people cite the many German immigrants here, but recent German immigrants don't cite back home cooking as a precedent.

                                                                                                  I am quite interested in the things that make the place we live different from Everywhereelseville.

                                                                                                  1. re: baltimorejim
                                                                                                    j
                                                                                                    jvanderh Aug 15, 2011 06:06 PM

                                                                                                    I heard Pennsylvania Dutch, but I'm not convinced.

                                                                                                    1. re: jvanderh
                                                                                                      f
                                                                                                      flavrmeistr Aug 16, 2011 05:22 PM

                                                                                                      Might be a Lithuanian thing. I live in Frederick, which has been a predominantly German community for the past 250 years. They have fastnacht on the menu in local diners, but I've never heard any mention of turkey and sauerkraut. Mostly, it appears to be a Baltimore thing.

                                                                                                      1. re: flavrmeistr
                                                                                                        b
                                                                                                        baltimorejim Aug 17, 2011 05:42 AM

                                                                                                        That is interesting that the custom is localized to the Baltimore area and did not make it to Frederick.

                                                                                                        1. re: baltimorejim
                                                                                                          j
                                                                                                          jvanderh Aug 17, 2011 08:54 AM

                                                                                                          Frankly, I'm horrified that there are people in the world not eating sauerkraut with their turkeys. Just imagine the tasteless Thanksgiving sandwiches the next day! I suppose they muddle through somehow, poor souls.

                                                                                                    2. re: baltimorejim
                                                                                                      m
                                                                                                      Maedl Oct 19, 2011 05:32 AM

                                                                                                      This is a late response to your question about the tradition of oyster stew on Christmas Eve, but here goes. According to Catholic tradition, Christmas Eve is a fast day. Many countries have traditions of serving fish for Christmas Eve supper--and if you are ever in Italy on Christmas, be prepared for a meal of 12 fishes, which I find difficult to classify as a fast. At any rate, perhaps your grandmother's oyster stew grew from that tradition.

                                                                                                      In my home, dinner on Christmas Eve was just something simple that could be prepared in advance because my grandmother and mother would have spent the entire day working on the meal for Christmas Day. We usually had a tamale pie, which I think my mother must have picked up during the years we lived in LA.

                                                                                                    3. re: flavrmeistr
                                                                                                      j
                                                                                                      Jesse7 Oct 17, 2011 01:34 PM

                                                                                                      Little known fast fact -- European explorers took Wild Turkeys to Europe from Mexico in the early 1500s. They were so successfully domesticated in Europe that English colonists brought them back with them when they settled on the Atlantic Coast. The domestic form has retained the white tail tip of the original Mexican subspecies, and that character can be used to distinguish wandering barnyard birds from wild turkeys which have chestnut-brown tail tips.

                                                                                                      Turkey has a long history in both England and Germany. In Dicken's "Christmas Carol", Scrooge, upon waking after the third ghost visits, summons a lad to get the "big turkey, not the little one" hanging at the local butcher's.

                                                                                                    4. re: baltimorejim
                                                                                                      Terrie H. Aug 17, 2011 02:16 PM

                                                                                                      That's another thing my mother does - a can of sauerkraut must be warmed up, no enhancement ever, for the Thanksgiving meal. I thought it was one of the worst foods ever until I had it done properly.

                                                                                                      1. re: Terrie H.
                                                                                                        b
                                                                                                        baltimorejim Aug 17, 2011 07:44 PM

                                                                                                        You are absolutely correct. My mother who was quite a creative cook of many wonderfull creations was a mediocre sauerkraut preparer. The emphasis was on the adjective sour. My mother in law who is german knew how to prepare suerkraut well.

                                                                                                        I am afraid that many turkey dinners here in Baltimore are prepared with a perfunctory nod to the tradition.

                                                                                                  2. w
                                                                                                    wejcpa Oct 19, 2011 02:07 AM

                                                                                                    To answer an earlier query, turkey with sauerkraut on Thanksgiving goes back at least 5 generations in my Baltimore family. Our sauerkraut is exceptional, and involves a quick rinse to mitigate the sour-ness, and cooking with a little pork, fresh apple, onion, and a bit of brown sugar. Mellow! But we never put the sauerkraut on the leftover sandwiches, in favor of the stuffing/cranberries/mayo mentioned earlier.

                                                                                                    1. n
                                                                                                      natalieboh Oct 30, 2011 08:02 PM

                                                                                                      i know that plenty of other cities have a variation of this but, rocket to venus in hampden (northern end of the city, right off the jfx for those who don't know) has an amazing version of chicken and waffles. its a waffle with a little syrup...completely drowning in pulled chicken and gravy. it's insanely good if you stop in for sunday brunch.

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