Veni, Vidi, Ut Perii.

(Photo Credit: Brooklyn Brewery)

Some people who have been following the blog know that I was competing in the Food Experiments Tour, sponsored by the Brooklyn Brewery. My confidence was high after a really nice Happy Hour with the competitors, followed by a quick shopping trip to Market District to pick up supplies (with the gift card the competition supplied!) It turns out to make 300 pierogies, it takes a bit of shopping. For my recipe, I went with a traditional pierogie, only filled with a mixture of potato, cheese, sauerkraut, and kielbasa. In order to have enough pierogies, it took a total of 15 pounds of flour, 10 pounds of potatoes, 3 dozen eggs, 4 pounds of onions, 2 pounds each of butter, cheese, and sauerkraut, and a pound and a half of kielbasa.

The pierogies were formed by 11:30 Saturday night, and after waking up at 7 am the day of the competition to boil the pasta, and saute the onions, I was ready to compete, alongside mi mama. And compete we did. Now, I could drag out the suspense, but those of you who are versed in Latin already know the answer. I was thoroughly trounced. I was very happy with the pierogies, for making a large amount of a brand new recipe, I was extremely happy. I was even happier whenever I was asked a few (OK, my ego counted, 6) times what restaurant I was with. I at least know the pierogies were edible, as at the end of the day, all of 267 of them were consumed.

At the end of the day, so what if I lost? It was a lot of fun to compete, and I met some great people, and had really great food and beer. And there is some rumor the competition is returning next year. That means I have a year to plan, and my vengeance will be sweet...(insert maniacal laughter here.) Just kidding...or am I?

Until Next Time,

Andrew

The Dumpling Experiment: Day 2

It is now 5 days until the Pittsburgh Dumpling Experiment, and this led to the next round of training. After yesterday's serviceable trial (good, but somewhat disappointing) I tweaked the recipe. The specific issue with yesterday was the pierogie was 1) flat tasting, and 2) too heavy/ chewy. In order to counteract this, I upped the sodium chloride, and made the dumpling thinner. This seemed to work. And so, I present the results:

Title: Pierogies-Mark II

Positives: These are pierogies, and they are pretty good. I could eat a lot of these.

Negatives: The dough is a little difficult to work with, and as a result, the pierogies need some help in the cosmetics department.

Possible Improvements: I need to reshape them in order to present a better appearance. I think I have the dough down, and now it is time to perfect the filling.

Final Result: Good.

The Dumpling Experiment: Day 1

It is now less than a week away from the Pittsburgh Dumpling Experiment, and I have decided to enter. Now, I can't reveal the full details until the day of the competition, but I have chosen the truly Pittsburgh dumpling to represent in the upcoming culinary battle. However, before I rush too far ahead in excitement, let me take a moment to explain what is going on.

On Sunday the 20th, there will be a competition of amateur chefs in Pittsburgh, with everyone vying for the title of "Best Dumpling." This is part of a larger national tour, where each city has a theme. (http://thefoodexperiments.com/2012/05/14/pittsburgh-dumpling-experiment-what-to-do-with-all-these-prizes/)

Now, if you have been reading this before, you know I am a fan of pierogies (see here: http://notourist.blogspot.com/2011/02/food-for-thought.html), so naturally I was excited about this theme. I could finally put those recipes I learned to the test.

In keeping with the theme of training, yesterday was the first of a few test batches, to make sure everything is ready for the competition. I mixed up a batch of dough, and got to folding.

Not bad for a test, and at least they look right. After boiling them, and then adding the butter, I have come to the conclusions.

 

Title: Pierogies-Mark I

Positives: They look right, and they smell right. They are definitely pierogies, and are edible.

Negatives: The dough is flat and chewy, and they are truly "gut-bombs." These things will sit like a rock in your stomach.

Possible Improvements: I need to up the salt in the dough, and it also needs to be rolled out to be even thinner.

Final Result: Fair.

In Medias Res

So, here it is. I currently find myself inside of a large metal box, hurtling through time and space towards an unknown future. That is a ridiculously overly poetic way of saying that I'm currently on a bus on the way home back to Pittsburgh after a somewhat less than successful journey from New York City.

Now, I know several people are inquiring at this point as to when I even left. The answer to that, and to why, is rather complicated, so I'm going to go in media res for a moment, and flash back to an earlier journey that wasn't discussed, travelling to Philadelphia while on The Elephant Man. The reasoning, or at least my thought process, between the two journeys is connected, hence the need to go back to the beginning.

After finishing up a rather successful set of previews for the show, we hurriedly packed up and left for Philadelphia. Arriving rather late, we all turned in at the hostel, and prepared to really get into the work the next day.

Dinner that night was absolutely delightful, as we had decided to pool resources and try to cook, as opposed to spending a significant amount of the budget attempting to dine out. Seeing what was around, we decided to go for Italian that night (I know, it's me cooking, therefore Italian cuisine is likely.) After writing a quick list of ingredients, we set out shopping only to discover that a frost had made eggplant rather scarce. Now, Eggplant Parmesan is rather difficult to make without eggplant, but there were some very good looking baby zucchini in the case. Desperation is the mother of invention, and we decided to go that direction instead.

The cooking process is incredibly simple, a quick saute of the split zucchini, a fast boil of the pasta, and a quick doctoring of the sauce (a little wine goes a long way), we had a delightful meal in very good company.

Following dinner, we were joined by another cast member, who brought along two friends, Ian and Tim. We relaxed the evening away, plenty of good wine and conversation, the two fueling each other, and finally called it a night in the wee hours of the morning.

The next day was rather rough, as the day before a show is liable to be. It was even more stressful, as performing in a museum puts even more restrictions. Tempers (especially my own) were beginning to flare a bit when mercifully, break came around and we found ourselves with several hours free.

After being in the same room with the same people for close to 72 hours, I decided to head off on my own and check out the Franklin Institute. Walking across the park to it, however, I was surprised to hear my voice being called. I turned around as was surprised to see Tim and Ian standing there. After inquiring if I had plans, of which I really didn't, we decided to go on a walk to seek out Tony DiNic's, in the Reading Terminal market.

Now, Reading Terminal is kind of a foodie Valhalla. It's almost impossible not to find something delicious, but we were on a mission to seek out the sandwich as it was seen on Man Vs. Food. And find it we did.

This delicious monstrosity of a sandwich contains almost a pound of pulled pork, but it is the way in which it is made makes it something else, possibly in the category of manna. It's by far one of the best sandwiches I've ever had. The meat is prepared by braising overnight in it's own juices, then it it pulled, placed back into the juice, and then braised again overnight. This produces some of the juiciest pork I've ever tasted. Now, this is an even more impressive feat, considering that pork is one of the easiest meats in the world to dry out.

The other ingredients of the sandwich also help complete the flavor profile to be something sublime. First, a layer of provolone adds a sharpness as well as structural integrity (something very important in sandwich engineering) when it melts, juice proofing the bun. The greens are truly what put the sandwich up over the top though. A topping of broccoli rabe adds spiciness and a garlic undertone, which make up the symphony of flavor that is that sandwich. In case you can't tell, my mouth is practically watering at just remembering and writing this description. If you are in Philadelphia, skip the cheesesteak and go for this instead.

After stuffing ourselves on pork, we decided to go touristy and check out the Liberty Bell, Independence Hall, and Elphreth's Alley, one of the oldest continuously inhabited blocks in the United States. We had a fascinating discussion on history, as Tim and Ian, both English natives, were curious why Americans celebrated something that was only a little over two hundred and fifty years old, I then explained that it was because in a country only about that old, we have to find our "founding myths" where we can. I also pointed out they had encapsulated the European idea of America in one fell swoop that day, giant sandwiches and the Liberty Bell, or in a metaphorical sense, conspicuous consumption and blind patriotism.

We then adjourned our little adventure to watch and perform in the play, and following another night of carousing, settled in our beds, ready to move on to the next journey.

Until next time,
Andrew

Food for Thought?

Life has a habit of simultaneously throwing you a curve ball and giving you exactly what you need. Today was the perfect example of that.

As a native Pittsburgher, no matter what your ethnic background, you are familiar with pierogies (or pyrohi, pirogy, etc. it all depends on who you ask.) These Eastern European pockets of carb-happy goodness are one of the major facets of Pittsburgh cuisine. A pasta shell, wrapped around a mashed potato filling, then boiled, then topped with melted butter and caramelized onions, there is no way that they are healthy. But, that is neither here nor there, it's all about flavor and tradition.

Here's the first part of the admission: Background wise, I'm mostly English, Scottish and Irish. Most people would say that then gives me no right to discuss ethnic food of another culture That is why I went to the source, first generation Ukrainians who know their food the best.

And once again, I was surprised to find that the food takes a backseat to the company. I met some amazing people today, such as Katherine, a grandmother, who constantly referred to me as "Strong Young Man" Other notables there were Andrew, who left his family behind in the Ukraine, and Gene, a former member of the Secret Service, who protected President Nixon.

Of course, I would be remiss if I didn't mention Mary, a brassy grandmother who, when I was warned to stay away from her, responded with "Don't worry, he's a man, he likes the abuse"

Another thing I learned, is that I have nothing on a grandmother when it comes to cooking. I can try, with elaborate measurements and difficult techniques, but nothing is quite as surprising as after having cut out 120 or so pierogi shells, to turn around and have them ask where the next batch is. I was run ragged in a really good way by a bunch of sprightly grandmothers.

Of course, pierogies were not the only ethnic food I was exposed to today. I had my first experience with braunschwieger when it was offered to me. It is a very interestingly textured sausage, comprised of mostly pork liver and jowl meat. I appreciated the offer, but the texture and liver flavor together were just a little too much together.

The most surprising thing for me though, is what happened after the cooking. My friends know that I'm not a religious man by any stretch of the imagination. And if you read this, you know that I've been having some rough going. I stopped by the sanctuary today, because I've been feeling so lost, sat down, and started weeping, for a solid 20 minutes. I realized that I've been holding on to a lot of pain for a long while, and I was able to let it go. This is the best I've felt in a long time.

So, in the words of the philosopher Jagger: "You can't always get what you want, but if you try some times, you might find, you get what you need." Sometimes, the universe does take care of it's own.

By the way, for some amazing pierogies, visit http://www.stjohnspittsburgh.com/pirohi.htm and follow the directions to order. I guarantee they are some of the best pierogies in Pittsburgh.

Bonding with Strangers

Nothing pairs as well with good friends as good food. It's also funny how often the two are found together, and in the most unexpected places.

A sudden upsurge to spring-like temperatures (which unfortunately did not last) led me outside to congregate with a few friends from Slackline Pittsburgh over in Oakland. After hanging out (I could not stop the pun) for a few hours, we noticed a group dressed similarly to us setting up shop about 50 yards down the sidewalk. Being the curious group we are, we went to say hello, and were faced with a large amount of food.

The group turned out to be the Pittsburgh chapter of Food Not Bombs, a protest group. The vegetarian/ vegan group collects unmarketable produce from supermarkets and then distributes it out to the community. According to their website:

"Food not Bombs shares free vegan and vegetarian meals with the hungry in over 1,000 cities around the world to protest war, poverty, and the destruction of the environment. With over a billion people going hungry each day how can we spent another dollar on war?"

Personally, I'm not that political (I think politics just gets in the way of things.) so I have a tendency to just go with the flow and deal with people. The people with the Pittsburgh chapter seem very friendly and giving. As we were shivering from the cold, someone dished up bowls of home cooking to feed and warm us up a bit.

The food? It was very good, a spicy Spanish rice served on top of an assortment of green vegetables. The green peppers, lightly done, added a nice brightness and crispness to the dish. Of course, in a situation like this, the food takes second place to the people. It's about custom, and the finding of common ground. With the food in front of us, even though we all had different outlooks, and came from different situations, we all had something in common. The moral of the story? Well, I guess there isn't one, but there is a point, that nothing bonds people as much as food.

No Amish Country for Old Men

Here it is, February, and the first audition road trip of the year. Some where glamorous? Not exactly, but unique in it's own way. I'm here in the (relative) heart of Amish Country, Lancaster, Pennsylvania. To be truly specific, I'm in Lititz, a smaller town about 8 miles away from Lancaster. Why would I be here, you may ask. Simple, about 10 miles or so from here is the home of the Pennsylvania Renaissance Faire, one of the largest Faires in the U.S. I decided to audition this year.

There truly isn't that much to do here, I fully admit it. But what makes this area unique is the people. They are some of the nicest people you will ever meet, right there on the street. As much as I hate to say it, it's almost stereotypically small town. There is rarely a stranger, and you're an old friend within five minutes. Being raised in a city where the outsiders are never trusted, this is a new approach to life.

Not having much to do, and being hungry, as I usually am, I decided to try to investigate the local foods, and try for some regional specialties. In this situation, Lancaster County does not disappoint. The wide variety of food is fairly astounding, and generally pretty good. Some things truly stood out though.

First stop of the day turned out to be for desert, with a visit to the Wilbur Chocolate Factory. For those of you who don't know Wilbur, it's a smaller chocolate company in Downtown Lititz. What makes it notable is that it's been in operation for over 127 years. Due to the size, I think they offer a superior product than a larger company, such as Hershey's. Of special note are the Buds (Think something similar to a Hershey's Kiss, but not quite) which are delicious in the semisweet chocolate. (Granted it's chocolate, so of course it's delicious, but make sure to go for the semisweet, as it has a much more complex flavor profile than the cloying sweetness of the milk chocolate.)

Next up, craving something salty, as one is bound to do after something sweet, I headed to the Julius Sturgis Pretzel Bakery, the first commercial pretzel bakery in the U.S., according to their marketing materials. Also in downtown Lititz, the building is hard to miss with the large pretzel in front of it. I must say, they do make a good pretzel. But it's just that, a good pretzel, not a great one. Still, if you find yourself in the area, stop by, it's always fun to see how they are made.

Finally, after an exhausting audition, on the way back to the hotel, I happened to find a deli, S. Clyde Weaver, Smoked Meats and Cheeses, in the middle of Manheim. Curious to find out about what would be considered "traditional" Pennsylvania Dutch fare, I inquired about it to a rather knowledgeable fellow behind the counter, and he led me to three very disparate items that are unique to the Lancaster region.

The first of these items was Lebanon Bologna. As first glance, it's like no bologna I've ever seen before. Made of all beef, and with sugar, it is almost akin to salami, but even sweeter. I tried a sample, and it is delicious. Also in the case were rolls of the bologna, rolled with a vegetable cream cheese. The two together complement each other perfectly, and fortunately there are still a half dozen waiting for me in the refrigerator.

Next up, an item that 1) took me by surprise on a few counts, and 2) took some mental preparation to try. That item would be the tongue souse. Souse is a type of head cheese, which it turns out is not a cheese at all. It's actually a type of pressed meat (think homemade Spam) and the tongue part, well, you can figure it out for yourself. It's another all beef product. After a minute or five of looking at it, I decided, "What the hell, why not?" and gave it a try. Honestly, once you get past what it is that you're eating, and that mental block, it's actually really good. Full of spice, it has a full body, and the tongue is one of the most tender cuts of meat I've had. It's not something I'm going to dine on regularly, but for something different, it does not disappoint.

Finally, at the end of the day, desert once again, and the final item, shoofly pie. This is the culinary item most people think of when they hear Pennsylvania Dutch. The best way to think of this is as a marriage of a custard and a fruit pie. The notable exception is that in this case, it is a molasses based custard, with a thinner raisin based fruit layer. It is very good, but also extremely sweet, almost too much so. I could only handle a small piece personally. The crust to pie ratio however, is absolutely perfect. Now that is an item I will be dining on again, just in small doses, if only for my health.

I started this talking about travel, but then I ended up discussing the food. But doesn't this make a lot of sense? The best way to get to know a people is by experiencing the way they live. Food is something that unites all of us. The people of Lancaster are a welcoming, kind, down-to-earth group, and it's reflected in the food; simple, but filling, humble, but delicious and prepared with care. So, all in all, what I thought would be an inauspicious start has turned out to be a learning experience worth more than I ever thought it would be.
Until next time,
Andrew