Buffalo style recipes

[thenorthremembers]

Just now, ExiledInIllinois said:

LMAO! Love it! To answer your question. Schwabl's, yes, comes the closest because they use a light gravy. But most of the other suburban places don't do it like the original.

 

The closet to authentic style is Schwabl's & Wiechec's (lounge/bar in Kaisertown)... That's the original recipe I listed in the Orlando thread.  Charlie the Butcher and Bar-Bill aren't totally authentic... 

 

 

Oh... Use corn starch instead of flour, you won't get lumps.😉 

Appreciate it man.  I'll most likely over cook it like I do everything else but I thought Id give it a shot.

[ExiledInIllinois]

10 minutes ago, thenorthremembers said:

Appreciate it man.  I'll most likely over cook it like I do everything else but I thought Id give it a shot.

Yeah... It's a running joke here with me and others. The gravy thing.  Not sure when BoW got all bougie with au jus? But people seem to lap it up!

 

It's not a crusade with me, just a set the record straight thing about the bastardization of the sandwich... I am dead serious. Probably why Buffalo Wild Wings got out of the Weck Biz. They didn't know the original recipe and kimmelweck is hard to keep. It's a pretty easy sandwich, but it can get screwed up. I suspect the shift to au jus, ala "French dip" was a move by suburban places like Charlie's and Bar-Bill to simply the production of the recipe... ?? 

Edited January 19, 2023 by ExiledInIllinois

[SoTier]

I've always had au jus-like gravy on beef on weck, going back to when I was a teenager in the 1960s living in Black Rock.   My guess is that beef on weck has been around so long that individual families developed their own recipes for it.   It seems to be like cucidati -- Italian fig cookies -- or German potato salad: every family has its own "authentic" recipe that contains the same main ingredients but variations in the minor ones.  Restaurant owners or their cooks/chefs would versions that they liked best and called that version "authentic", too.

 

PS: To prevent lumpy gravy, you have to dissolve cornstarch in cold water at the ratio 1 to 1 before adding it to the gravy.   Putting it directly into hot liquid will create lumps.   You can also use flour as a thickener without lumps if you cook it with butter to make a roux.   Been there, done both.

Edited January 19, 2023 by SoTier

[muppy]

upthread I mentioned my Italian childhood neighbor taught me how to make her Sunday gravy. This is the same recipe that she would make. Very meaty and delicioso. . I can smell it cooking just reading the ingredients

 

Thank you Mrs Ognibene

 

Italian-American Sunday Gravy Recipe (thespruceeats.com)

 

https://www.thespruceeats.com/sunday-gravy-5083488

Edited January 20, 2023 by muppy

[TheCockSportif]

I'm going with City Chicken, a family favorite of ours' in WNY each Christmas season.  And the beautiful thing is that no chicken was harmed in the making of this dish: only pigs and baby cows.

 

https://mylifecookbook.com/moms-city-chicken/

 

Not my recipe, but very close to the way my mom used to make it.

[Gugny]

19 hours ago, muppy said:

upthread I mentioned my Italian childhood neighbor taught me how to make her Sunday gravy. This is the same recipe that she would make. Very meaty and delicioso. . I can smell it cooking just reading the ingredients

 

Thank you Mrs Ognibene

 

Italian-American Sunday Gravy Recipe (thespruceeats.com)

 

https://www.thespruceeats.com/sunday-gravy-5083488

 

What, exactly, is "Buffalo-style" about spaghetti sauce?

[ExiledInIllinois]

1 hour ago, TheCockSportif said:

I'm going with City Chicken, a family favorite of ours' in WNY each Christmas season.  And the beautiful thing is that no chicken was harmed in the making of this dish: only pigs and baby cows.

 

https://mylifecookbook.com/moms-city-chicken/

 

Not my recipe, but very close to the way my mom used to make it.

That was always what I picked for my birthday dinner as a kid!

Edited January 20, 2023 by ExiledInIllinois

[muppy]

1 hour ago, Gugny said:

 

What, exactly, is "Buffalo-style" about spaghetti sauce?

I’ve never lived next door to anyone else who would make this almost every Sunday. It is a WNY recipe to me.  Sue me 🙃

[PromoTheRobot]

The first "Buffalo" sandwich I remember: Fried Bologna with onions and peppers on a bulky roll.

 

 

 

[Gugny]

13 minutes ago, PromoTheRobot said:

The first "Buffalo" sandwich I remember: Fried Bologna with onions and peppers on a bulky roll.

 

 

 

 

A couple times/year, I get a serious hankering for bologna.  I always get Old Neighborhood Beef bologna and always have it sliced thick.  I've made plenty of fried bologna sandwiches, but never with onion and pepper.

 

Say hello to my first bologna hankering of 2023!!!

 

[TheCockSportif]

9 minutes ago, Gugny said:

 

A couple times/year, I get a serious hankering for bologna.  I always get Old Neighborhood Beef bologna and always have it sliced thick.  I've made plenty of fried bologna sandwiches, but never with onion and pepper.

 

Say hello to my first bologna hankering of 2023!!!

 

Thanks for joining TBD, Coach Marrone!

[Gugny]

1 minute ago, TheCockSportif said:

Thanks for joining TBD, Coach Marrone!

 

Great memory!!!!  I, like most, was never a Marrone fan.  But the passion with which he discussed bologna in this interview is one of the greatest things I've ever read.

 

https://www.espn.com/blog/jacksonville-jaguars/post/_/id/23749/doug-marrones-last-meal-bologna-and-cheese

 

 “And I always like bologna because bologna, you never have to throw it out. In other words, if it’s in the refrigerator and you get a little film on it, then you just fry it and it tastes just as good.”

 

What a quote!!

[TheCockSportif]

1 hour ago, Gugny said:

 

Great memory!!!!  I, like most, was never a Marrone fan.  But the passion with which he discussed bologna in this interview is one of the greatest things I've ever read.

 

https://www.espn.com/blog/jacksonville-jaguars/post/_/id/23749/doug-marrones-last-meal-bologna-and-cheese

 

 “And I always like bologna because bologna, you never have to throw it out. In other words, if it’s in the refrigerator and you get a little film on it, then you just fry it and it tastes just as good.”

 

What a quote!!

Best Interview Ever.  I was kinda hoping that he would turn into Bill Parcells when he was here, but EJM, not being a good coach, walking away with loot, nope.

 

Still, this interview tickles me to this day.

On 1/18/2023 at 11:24 PM, ExiledInIllinois said:

Ever try Maytag blue cheese?

https://maytagdairyfarms.com/about-the-cheese/blue

 

It's the best.  My father in law introduced me to it, and I admit that I love the back story as well.  After his career (retired) as an iron worker, my father in law took up making gourmet meals at home.  Watching a guy with hands that look like anvils make a souffle or judiciously use blue cheese is a thing of beauty.

[WhoTom]

4 hours ago, TheCockSportif said:

City Chicken

 

One of my childhood favorites. I remember once when my mom was making it while the Maytag repairman was fixing our dryer. When he finished, he said something about it smelling great in the kitchen. Mom told him it was city chicken and he said he'd never heard of it before. Next thing you know, there's another place setting at the table - Mom insisted that he join us for dinner.

 

 

[TheCockSportif]

2 minutes ago, WhoTom said:

 

One of my childhood favorites. I remember once when my mom was making it while the Maytag repairman was fixing our dryer. When he finished, he said something about it smelling great in the kitchen. Mom told him it was city chicken and he said he'd never heard of it before. Next thing you know, there's another place setting at the table - Mom insisted that he join us for dinner.

 

 

Bingo!  Such an easy recipe and a crowd pleaser.  We used to shop at Broadway Market and Federal Meats ahead of the holidays, and many a time a new guest at our table would marvel at the simplicity and deliciousness of this recipe.

[muppy]

having been away from WNY for decades makes me recall things that I remember being done exclusively in WNY and nowhere else in my experience.

 

A house salad in WNY will often be garnished with garbanzo beans. It is not commonly done elsewhere that Ive seen

 

Diners offering  "Greek" style meats with a breakfast platter. I used to get a souvlaki breakfast at Towne Red Hots in Allentown that was GREAT. A diner serving something like that is much harder to find where I live in socal. Not a lot of Greek immigrants here? Im guessing not as many as WNY. Same with Polish food. Not easy to find here. Italian is everywhere Yes but even a WNY style that I recalled from my memory, being so heavy on meat and the variety of meats just is not the norm in Cali. Tuna in macaroni salad. same thing.

 

The ethnic makeup of WNY helps dictate the foods I think of as WNY style or recipes perse. Here Mexican food rules and is seemingly on every corner.  Baja style fish tacos I believe originated in Mexico but was quickly adopted to San Diego. Is it a San Diego recipe? WHO CARES. they are  freakin delicious.

 

Corn roasts in the summertime are a WNY tradition that I Love. Basically fresh as it gets  unhusked corn soaked in water and grilled. Delicious. The best apples ever? New York State.

 

just sayin'

 

Edited January 21, 2023 by muppy

[Joe Ferguson forever]

On 1/5/2023 at 7:22 PM, Buffalo716 said:

After you drink a 12 pack of Labatt blue

 

Everything is Buffalo

and this goes great with Labatts!  While more NYC'ish, I've had some good pastrami in WNY and some great hash from leftovers there.  I've done this smoker recipe about 5X's.  Starting a new batch today.  Fantastic.  "I'll have what she's having"

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

[Just Jack]

On 1/19/2023 at 10:53 AM, ExiledInIllinois said:

It's not a crusade with me, just a set the record straight thing about the bastardization of the sandwich... I am dead serious. Probably why Buffalo Wild Wings got out of the Weck Biz. They didn't know the original recipe and kimmelweck is hard to keep. It's a pretty easy sandwich, but it can get screwed up. I suspect the shift to au jus, ala "French dip" was a move by suburban places like Charlie's and Bar-Bill to simply the production of the recipe... ?? 

 

A few years ago BWW had brought back the BoW for a limited time, so I stopped at my local to try it out.  First one they brought me was not on a Kimmelweck roll, just a plain hamburger bun type roll.  The replacement was just sad.  Some seeds, and no salt on the roll.  And the meat looked like cut up Minute Steaks.  Served with au jus so it was more of a French Dip with a different roll.