Gotta getta goetta.......
Sep. 3rd, 2004 10:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poltr1Some regions of the country have foods that are unique to them. Sometimes they spread to other areas of the country; others stay in their home town. Buffalo has its beef on weck and chicken wings. Philadelphia has cheese steaks and scrapple. Chicago has its deep-dish pizza and hot dogs. New York has its style of pizza, among other foods. The East Coast has its subs. And Cincinnati has its Cincinnati-style chili and goetta.
Goetta? Goetta. I first heard about it years ago, when I was having a late-night meal at a Perkins on Glenway Ave. with some friends at the time. He mentioned that he wanted to have some goetta and eggs, but ended up ordering something else. (I think they were out of goetta at the time.)
It had been "out of sight, out of mind" for a while since then. Then a few months ago, while shopping at a Kroger with an all-night pharmacy, I saw 1-pound chubs of goetta in the meat case. I didn't find any at my local Kroger until yesterday. I also saw it at the Dorothy Lane Market while getting dinner yesterday. So I bought a one-pound chub of the original flavor, to try it out.
A little bit of history: Cincinnati is where many German Catholics settled after moving here from Germany. And Cincinnati was the home of several meat packers and breweries. So a lot of the local foods have a strong German influence. One of the meat packers -- Glier Meats, in Covington, Kentucky -- is the only place in the US where goetta is made. There's even a goetta festival, held annually, where people make various recipes with goetta.
This morning, I cooked some up for breakfast. The ingredients label mentions beef, pork, steel-cut oatmeal, and spices. So, it's kind of a mixture of sausage and oatmeal. I cut a few patties from the chub, letting them fall into a small skillet, smooshed them with the spatula so they'd cook faster, fried them to a nice-golden brown (caution: it snaps, crackles, and pops), and sat down to eat them. I thought, "Not bad", at first, but after eating the two patties, I wanted more. So I cut two more patties and repeated the process. I also cooked two eggs in the microwave (crack open an egg into a small ramekin, add salt and pepper, cook it for 3 minutes on defrost, and voila!).
I like this stuff.
I was up with The Girl, who was watching her favorite movie again (Beauty and the Beast -- more on this in a future entry). I thought I'd let her try some, since she seemed to be interested in what I had. So I cooked two more patties, chopped them up so that they'd cook faster and cool faster, and offered some to her after they cooled down. She ate a piece. Then she took the fork and started eating some more on her own. She was really chowing down on them. So I found another breakfast food that she likes. (We already know she likes sausage and hot dogs.)
Would I buy this again? Definitely, but I'd go for the low-fat version which uses turkey instead of beek and pork. There's also an all-beef version, and a hot-and-spicy version. I'd probably get the original version during the late fall and winter months only, since it's a pretty hearty stick-to-your-ribs food.
Goetta? Goetta. I first heard about it years ago, when I was having a late-night meal at a Perkins on Glenway Ave. with some friends at the time. He mentioned that he wanted to have some goetta and eggs, but ended up ordering something else. (I think they were out of goetta at the time.)
It had been "out of sight, out of mind" for a while since then. Then a few months ago, while shopping at a Kroger with an all-night pharmacy, I saw 1-pound chubs of goetta in the meat case. I didn't find any at my local Kroger until yesterday. I also saw it at the Dorothy Lane Market while getting dinner yesterday. So I bought a one-pound chub of the original flavor, to try it out.
A little bit of history: Cincinnati is where many German Catholics settled after moving here from Germany. And Cincinnati was the home of several meat packers and breweries. So a lot of the local foods have a strong German influence. One of the meat packers -- Glier Meats, in Covington, Kentucky -- is the only place in the US where goetta is made. There's even a goetta festival, held annually, where people make various recipes with goetta.
This morning, I cooked some up for breakfast. The ingredients label mentions beef, pork, steel-cut oatmeal, and spices. So, it's kind of a mixture of sausage and oatmeal. I cut a few patties from the chub, letting them fall into a small skillet, smooshed them with the spatula so they'd cook faster, fried them to a nice-golden brown (caution: it snaps, crackles, and pops), and sat down to eat them. I thought, "Not bad", at first, but after eating the two patties, I wanted more. So I cut two more patties and repeated the process. I also cooked two eggs in the microwave (crack open an egg into a small ramekin, add salt and pepper, cook it for 3 minutes on defrost, and voila!).
I like this stuff.
I was up with The Girl, who was watching her favorite movie again (Beauty and the Beast -- more on this in a future entry). I thought I'd let her try some, since she seemed to be interested in what I had. So I cooked two more patties, chopped them up so that they'd cook faster and cool faster, and offered some to her after they cooled down. She ate a piece. Then she took the fork and started eating some more on her own. She was really chowing down on them. So I found another breakfast food that she likes. (We already know she likes sausage and hot dogs.)
Would I buy this again? Definitely, but I'd go for the low-fat version which uses turkey instead of beek and pork. There's also an all-beef version, and a hot-and-spicy version. I'd probably get the original version during the late fall and winter months only, since it's a pretty hearty stick-to-your-ribs food.
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no subject
Date: 2004-09-07 10:37 am (UTC)no subject
Date: 2004-09-13 08:35 pm (UTC)As for comparing it to haggis.....that's intriguing. I've not had haggis, and from what I've heard about it, I have no burning desire to try it.
You know those old-time meat packers tried to not let anything go to waste.