Saturday, May 05, 2007

Slowly I turned...

Ahhh.. Niagara Falls ...

Today I was able to take Matt to the exciting 'lumber capital of the world'. Well at least North Tonawanda, New York (city of my birth) ... WAS the lumber capital of the world rival to Chicago (city of Matt's birth).. for a short time in.. 1825.

Good stuff.

It was really nice to show Matt where my parents grew up.... and where I lived for a while.

We were also able to sample some Buffalo area culinary delights... fried bologna and Beef on Weck.
Made only in the Buffalo-Rochester area, the kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to “weck.” The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.

Although the exact history of the sandwich can’t be documented, it is believed that William Wahr, a German baker, brought the kummelweck to Buffalo from the Black Forest. German immigrants had already made the city a center of brewing. [http://whatscookingamerica.net/History/Sandwiches/BeefOnWeck.htm]





Our fried bologna....








Our beef on weck...

You can see.. we didn't like them at all....










1 comment:

Miles said...

Standard bologna not gross & greasy enough for Buffaloans? Yuck. In Plattsburgh, NY they love Michigans -- basically a hot dog with sloppy joe meat on top.