Top 10 Trout Streams in PA (only name brands)
- Thread starter Traveling Trout Co
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That’s funny. My FIL eats his like this…Lebanon bologna/American/Martin’s chips/molasses. I’ve tried it that way, and admit, it is good.
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Speaking of chips…best PA chip varieties…
Middleswarth BBQ - best BBQ period.
Utz Carolina BBQ - Unique, halfway between BBQ and Salt N Vinegar. Hard to find sometimes unless right in Hanover, light blue bag.
Martin’s Original Kettle - best plain kettle cooked style chips.
Herr’s Kettle Cooked Salt N Pepper. These ones are really growing on me as of late. Subtle vinegar flavor on board too.
Middleswarth BBQ - best BBQ period.
Utz Carolina BBQ - Unique, halfway between BBQ and Salt N Vinegar. Hard to find sometimes unless right in Hanover, light blue bag.
Martin’s Original Kettle - best plain kettle cooked style chips.
Herr’s Kettle Cooked Salt N Pepper. These ones are really growing on me as of late. Subtle vinegar flavor on board too.
Kms
Active member
My ketchup usage is limited to burgers (usually), fries (occasionally), as an ingredient in glazes (rarely) when I’m feeling lazy, and (very, very rarely) on eggs. Sometimes the mood just strikes.
Bamboozle
Well-known member
Is anyone willing to admit they use A-1 or any other steak sauce on a steak or burger?
I ate at this steak house in Staunton, VA that offers six different steak sauces and you have to pick one. 😳Fortunately you can get it on the side or I would have walked out...
The ONLY thing I'll put on a steak beside my regular seasonings is Mâitre d'Hôtel Butter.
BTW - McCormick Montreal Steak Seasoning is pretty dang good on steaks & burgers!
wildtrout2
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Cold meatloaf with mustard (only) and raw onion on white bread. Love it!
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Steak - Ribeye, thick cut, at least an inch and a half. (My wife and I usually split one, as they’re easier to cook when they’re thicker. More margin of error.)
I use Weber Chicago seasoning, which is basically a salt/pepper/garlic combo. Maybe a little fennel and red pepper flake in there, but it’s 95% salt/pepper/garlic. Hit it with a pad of butter for the last minute or two of cook time. And let it rest before serving.
Ketchup? A1? Not a chance. The appropriate sauce is whatever the steak gods give you on your plate when you cut into it.
I use Weber Chicago seasoning, which is basically a salt/pepper/garlic combo. Maybe a little fennel and red pepper flake in there, but it’s 95% salt/pepper/garlic. Hit it with a pad of butter for the last minute or two of cook time. And let it rest before serving.
Ketchup? A1? Not a chance. The appropriate sauce is whatever the steak gods give you on your plate when you cut into it.
lars
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bleu cheese butter is pretty dang good.
Bamboozle
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The only chips I buy are kettle, non-lard and low sodium, not because I have to, I just like them better. That being said the ONLY chips I buy with any regularity are the low sodium version of Cape Cod Chips.
2nd choice which are advertised as low salt but the package labeling says otherwise are Route 11 Chips from Virginia. They are excellent, just a bit saltier than I like.
3rd choice but only because they are VERY hard to find (although Amazon sell them), Torres form Spain. CRAZY good potato chips cooked in olive oil with all sorts of varieties.
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Meatloaf is funny. We ate it a lot when I was a kid. Probably a once every other week meal for my Mom. It was fine, and I ate it. Not my favorite, but not something I hated as a kid either.
What do I ask my Mom to make when visiting now? Meatloaf. And I love it. Funny how that works.
She does a good homemade mac/cheese too, and a chicken/broccoli/cheese casserole dish. Her greatest hits collection.
What do I ask my Mom to make when visiting now? Meatloaf. And I love it. Funny how that works.
She does a good homemade mac/cheese too, and a chicken/broccoli/cheese casserole dish. Her greatest hits collection.
wildtrout2
Well-known member
Moma's Cheesesteaks (Belmont Ave.) are the best on the Main Line. I think it's the pizza cheese they use that sets them apart from others. Been there as long as I can remember, and that's a long time.
Bamboozle
Well-known member
My mother ALWAYS put a glaze of ketchup on her meatloaf. While I like any kind of meatloaf, it always seems like something is missing if there isn't ketchup on top.
I still remember my mother helping me to make a meatloaf dinner for my family as part of my upward mobility in Cub Scouts. 😉
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My Mom topped hers with Ketchup also. My wife tops hers with BBQ sauce. I like both, but am partial to my Mom’s. Surprise surprise.
wildtrout2
Well-known member
As far as chips go, it's Lay's Classic chips, or nothing. I put them on my Bore's Head honey glazed ham and imported swiss sandwich, complemented with sliced pickles. Life is good.
Wise potato chips were my favorites, but they are very tough to come by anymore.
Bamboozle
Well-known member
Speaking of ground beef (even though it is traditionally made with lamb)...
Shepherd's Pie is one of my favorite things after raindrops on roses and whiskers on kittens. I got hooked on the version they served in my elementary school cafeteria.
BTW - If anyone who likes Shepherd's Pie is going to the Lancaster Fly Fishing Show, Annie Bailey's right around the corner on King Street has great Shepard's Pie.
Shepherd's Pie is one of my favorite things after raindrops on roses and whiskers on kittens. I got hooked on the version they served in my elementary school cafeteria.
BTW - If anyone who likes Shepherd's Pie is going to the Lancaster Fly Fishing Show, Annie Bailey's right around the corner on King Street has great Shepard's Pie.
tomgamber
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Horsey sauce on meatloaf for me.
Bamboozle
Well-known member
I don't know if you are into low salt chips, but the Lay's version are pretty good and you can't just eat one...
tomgamber
Well-known member
I've found the only way to control how much shepherds pie I eat (one of my faves) is yo make it one potato at a time.
