Submitted by PhillipMatits t3_zp64kf in pittsburgh
Comments
lindsaystclair t1_j0so260 wrote
Came to say this ^
WoodpeckerFar9804 t1_j0tu6t3 wrote
This is the best answer lol
snl16 t1_j0rn1p2 wrote
S&D Polish Deli in the Strip, authentic and delicious
LE867 t1_j0rzbbx wrote
Yes. Great food there and wonderful people running it too.
ima_monsta t1_j0tyv16 wrote
Came here to say this. Their pierogi's are on point too. The potato wild mushroom ones are my favorite. They also give you vodka candies for buying something which is always a plus.
tg1024 t1_j0r3p19 wrote
Pierogis Plus
DocAuch22 t1_j0s3252 wrote
Second this. Most authentic place I’ve found. Best pierogis too. And Hunter Stew. Man…I gotta go there tomorrow…
mr_r_smith t1_j0qz58f wrote
Mckeesport international village in august
GargantuanWitch t1_j0r1vp5 wrote
This is the right answer, other than "Make it yourself because cabbage, butter and onions are cheap, and haluski isn't haute cuisine."
JaxBratt t1_j0skdky wrote
Unfortunately my grandma is dead
alwaysboopthesnoot t1_j0rb34y wrote
flippant_burgers t1_j0rbxoz wrote
Yes, I understand the local variant was maybe some sort of compromise back in the day and it's what everyone here knows as an immigrant family tradition (egg noodles I think?) but I would really love to know if there's any traditional Slovak-style potato halusky to be had anywhere, especially with Bryndzove cheese.
Edit: I didn't realize the noodle version was more of a Polish thing, I had only encountered the potato version in Slovakia and at Slovak restaurants in Czechia.
friskimykitty t1_j0rukc9 wrote
My grandma always made the Slovak style with potato dumplings.
just-kath t1_j0sbhm8 wrote
This is the correct way to make it. Boiled potato cubes, cabbage and onion cooked in butter, dumplings ( I make egg dumplings) and butter, then add butter. Season to taste and add butter.
Human_Anything9801 t1_j0t420m wrote
🤣😝just made Pirogi today… and there was no shortage of butter. This is so very true
just-kath t1_j0ty3ob wrote
Respect. I tried pirogi making and failed spectacularly. Haluski is doable. We are losing our church ladies but there are a couple of local places where we can now buy a decent dozen. One in Monaca is really good.
PirinTablets13 t1_j0ugket wrote
Pierogi are easy once you get the right combo of textures with your dough and fillings. Potato and cheese should be tight enough to roll into a ball and hold its shape (think drier than normal mashed potatoes). Cabbage should be allowed to chill in the fridge so the butter solidifies and holds it together as you scoop it out with a spoon. Ditto prune - once it’s cooled it should be similar to a nice, spreadable jam. Your dough should be just the tiniest bit elastic and allowed to rest for at least 30 minutes before laminating it with flour through the dough roller a couple times and then rolling it into sheets for cutting. A washed out 28 ounce can is the perfect size for cutting the dough, and you gotta make sure they’re sealed completely (dip a fingertip in water and run it along half the circle of dough) when you crimp them shut.
Source: helped to make literally hundreds of pierogi yesterday.
just-kath t1_j0vkkdb wrote
I went out to lunch with my friend today. I stopped at the new little shop and bought some pirogi for tomorrow. I blame you. haha
To be fair, I first tried many many years ago...and I now have a better feel for the dough, but still. You still have my respect
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edit, clarity
NoIntroduction6034 t1_j0slx6q wrote
You forgot add butter.
just-kath t1_j0ty8ex wrote
More butter is always okay, haha
Weirdly, I am way more conservative with butter on pirogi, I don't like them swimming, just... enough.
Sunglassesatnight81 t1_j0t0gn7 wrote
Forgotten taste in moon or Wexford
alize2122 t1_j0uh1y4 wrote
Wtf ew no! Forgotten taste is trash. I live in Moon and didn't feel like driving to the Rox one night for some so I got forgotten taste...never again.
Sunglassesatnight81 t1_j0xw8jc wrote
Oh wow. That’s surprising. I don’t like their perogies as someone who makes my Own but have always liked their Other foods
alize2122 t1_j0yqrve wrote
They used bow tie pasta in their haluski...what the actual fuck lol
leilaowai16 t1_j0sq5hj wrote
Kelly O’s has really good halusky you can get as a side. Although one time they waitress did offer to Parmesan cheese on it, which I thought was weird but I gave it a try anyway. A regrettable decision.
But I also agree with S&D. It’s hard to eat anyone else’s after having theirs.
mithraaya t1_j0srai1 wrote
Not available all the time, but St. Sava's in McKeesport has some of the best halushki I've ever had during fish fry season. Idk what the fuck they put in it seasoning-wise but it's amazing
rh1987 t1_j0tha12 wrote
Forgotten Taste, Moon Township
catsRreallynice t1_j0x4t1s wrote
Starlight lounge in blawnox!
PirinTablets13 t1_j0ugwxh wrote
Brother Tom’s in Sharpsburg has good haluski in their to-go case.
But also, haluski is super easy to make on your own.
Rude_Yam_9962 t1_j0s9r7x wrote
My grandma's house
McJumpington t1_j0sgrx3 wrote
This is like asking where you can find the best buttered noodles …
Roger_Gallagher t1_j0tmes9 wrote
Lviv Kitchen in Coraopolis has great stuff
thecrowfly t1_j0v1ksq wrote
I would especially be interested in where to get haluski that used drop noodles.
ResponsibilityDue448 t1_j0s4vgh wrote
My grandmas
CallMeCappn t1_j0sikuo wrote
Any old coal patch town with filled with a bunch of hunky folk.
lefthandb1ack t1_j0rd1hb wrote
At yr bubbie’s haas