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mr_r_smith t1_j0qz58f wrote

Mckeesport international village in august

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tg1024 t1_j0r3p19 wrote

Pierogis Plus

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flippant_burgers t1_j0rbxoz wrote

Replying to alwaysboopthesnoot (#964,730)

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.

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snl16 t1_j0rn1p2 wrote

S&D Polish Deli in the Strip, authentic and delicious

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just-kath t1_j0sbhm8 wrote

Replying to friskimykitty (#965,613)

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.

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McJumpington t1_j0sgrx3 wrote

This is like asking where you can find the best buttered noodles …

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CallMeCappn t1_j0sikuo wrote

Any old coal patch town with filled with a bunch of hunky folk.

−3

JaxBratt t1_j0skdky wrote

Unfortunately my grandma is dead

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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.

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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

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rh1987 t1_j0tha12 wrote

Forgotten Taste, Moon Township

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just-kath t1_j0ty3ob wrote

Replying to Human_Anything9801 (#968,048)

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.

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ima_monsta t1_j0tyv16 wrote

Replying to snl16 (#965,260)

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.

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PirinTablets13 t1_j0ugket wrote

Replying to just-kath (#969,559)

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.

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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.

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thecrowfly t1_j0v1ksq wrote

I would especially be interested in where to get haluski that used drop noodles.

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just-kath t1_j0vkkdb wrote

Replying to PirinTablets13 (#970,791)

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

​

edit, clarity

2