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Lancaster and Dutch Country


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#1 helena

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Posted 17 July 2009 - 04:28 PM

Any suggestions for places to visit? So far in the itinerary - Sturgis pretzels bakery in Lititz, Lancaster Brewing Company, Demuth Museum...
"farangs are full of surprises. It's the erudition that impresses her, not the quality of the evidence." Bangkok 8

#2 Abbylovi

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Posted 17 July 2009 - 04:37 PM

We used to take family vacations to PA Dutch Coutry when I was young. I remember a big market that we went to, which I think was calledCentral Market. You can get local food, produce, etc there.
It is better to have beans and bacon in peace than cakes and ale in fear.

#3 Rail Paul

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Posted 21 July 2009 - 07:43 PM

Stoudt's brewery is on your way. And, if you have the opportunity to get a Reading-based Legacy Brewing Red Hedonism (widely available on tap), you might enjoy that, too.

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#4 Rex1965

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Posted 21 July 2009 - 08:08 PM

Get yourself a shoo-fly pie. They are tasty, long-lasting and indestructible. They pretty much sell them everywhere.
"We are gawna make the most amazing angel food harvest cake, for Kwanzaa" - Sandra Lee

#5 StephanieL

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Posted 21 July 2009 - 08:18 PM

QUOTE(Rex1965 @ Jul 21 2009, 04:08 PM) View Post
Get yourself a shoo-fly pie. They are tasty, long-lasting and indestructible. They pretty much sell them everywhere.

Do you prefer wet or dry bottom, Rex? I always liked the dry-bottom pies better.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#6 Rex1965

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Posted 21 July 2009 - 08:59 PM

QUOTE(StephanieL @ Jul 21 2009, 04:18 PM) View Post
QUOTE(Rex1965 @ Jul 21 2009, 04:08 PM) View Post
Get yourself a shoo-fly pie. They are tasty, long-lasting and indestructible. They pretty much sell them everywhere.

Do you prefer wet or dry bottom, Rex? I always liked the dry-bottom pies better.


What is the difference? I think I've only had dry (if that means crust on the bottom).
"We are gawna make the most amazing angel food harvest cake, for Kwanzaa" - Sandra Lee

#7 Suzanne F

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Posted 21 July 2009 - 09:00 PM

Definitely Stoudt's!! Love that Scarlet Woman (and I believe the brewmaster is a woman!)

My friend picaman moved to Reading some time ago. Although he hasn't posted here in years, I think you could still send him an e-mail through the site to ask for recommendations. Tell him I said hi, and that I'm sorry I had to miss the housewarming.

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#8 StephanieL

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Posted 26 July 2009 - 07:09 PM

QUOTE(Rex1965 @ Jul 21 2009, 04:59 PM) View Post
QUOTE(StephanieL @ Jul 21 2009, 04:18 PM) View Post
QUOTE(Rex1965 @ Jul 21 2009, 04:08 PM) View Post
Get yourself a shoo-fly pie. They are tasty, long-lasting and indestructible. They pretty much sell them everywhere.

Do you prefer wet or dry bottom, Rex? I always liked the dry-bottom pies better.


What is the difference? I think I've only had dry (if that means crust on the bottom).

Wet has a gooey bottom; dry is more "crusty".
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#9 Rail Paul

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Posted 24 April 2012 - 06:40 PM

Stoudt's is now available at the Brewery after 4pm, M-Th, during the hours when the associated restaurant opens. Unfortunately. The Black Angus opens at noon on Fridays.

The Stoudt owners are actively developing the area around the restaurant and brewery. A rental and condominium project has been constructed up on the hill, with an artisan's market adjacent. At the moment, the market is mostly an indoor property showcasing some of the antiques / junk of several dealers. There's a huge outdoor antiques sale on weekends during the warmer months. A small food market with freshly baked breads, dips, sliced meats, scrapple, etc is in the faux-Bavarian building.

Hours

West of route 222, on route 272, between Reading and Lancaster. Route 272 2800 North Reading Road Adamstown Pa. 19501

Immediately off route 222 on route 272 in Adamstown is Boehringer's, a wonderful old roadside stand, serving hot dogs, hamburgers, "home made" birch beer, etc with prices for a jumbo drink at a stratospheric $1.25. Twenty different flavors of ice cream, topping at a jumbo triple dip for $4.75. Shakes, floats, etc. Cash only.

Boehringer's offers a selection of local potato chips. Although nearly all potato chips sold in the US are produced by giant food companies, the area between Reading and Roanoke VA still has a number of local chip producers. Ralph Good Inc of Adamstown is an example. Local chip maker, makes chips and pretzels under the Good's and Faller's labels. Sold locally via route distributors. Good, tasty chips, made the old fashioned way with lard. Red (line cooked) and blue (kettle cooked) varieties.

Good's chips

Zerbe's chips are another local variety. Potatoes, shortening, and salt. That's it for ingredients. No preservatives, BHT, etc. Produced in the nearby metropolis of Denver PA, and distributed locally. The woman at Boehringer's said they get a delivery twice weekly. Good, crunchy chip.

Zerbe chips in Denver PA

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#10 Rail Paul

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Posted 15 April 2013 - 12:13 AM

Had a pleasant lunch today at Stoudt's Brewery / The Black Angus in Adamstown. The Brewery and Restaurant are part of a complex that includes a farm market, an antiques village, an extensive housing development, etc.  All in a Bavarian inspired motif.  The town and adjoining town of Denver are filled with flea markets, antiques barns, etc.

 

The Black Angus puts out a superlative Angus burger. Crisp well sealed crust, rim of pink darkening to reddish center. Half pound burger served with a salt and caraway Kaiser roll. I was quite impressed. "Kennebec" fries were fine.  Served with small cups of mayo, chipotle relish and mustard as I recall.

 

The restaurant also offers a smoked brisket sandwich on the same Kaiser roll. Nice piece of meat, shredded, but a little dry for my tastes. Not overcooked but dry. I'll confess my preference for a douse of vinegar and hot sauce, and I think this sandwich could have used some. Still, it was a nice pile of shredded brisket with long pieces and a chunk or two. Generous helping.  I'll give them credit for thinking outside the bun, and I may see if I can talk the guys at Hog Wild in Caldwell into experimenting with my version.

 

An enjoyable Kolsch and an unfiltered wheat beer completed the meal. Their beer prices are still in the 1990s with most pints at $4 or $4.50. The two sandwiches were $10 each.


“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman