How about Cure in Upper Lawrenceville? It is BYOB so you could take wine that interests you! Food is delicious...and though the menu is small...It changes frequently and has something for everyone.

OMG! I bet I eat a jar of it every other week...just with a spoon! I get the Biscoff brand at WalMart in Robinson Twp. Better yet is "Cookie Butter" at Trader Joe's in the South Hills. Their own brand...it has little "crunchies" in it! Too die for!

I just got back from a trip to Charleston. (We used to live there.) We too, ate at the Fat Hen and loved it. Laid back and casual, food was delicious. Had short ribs with mashed potatoes and a marrow bone! Husband had lamb shanks. I have heard from friends that they have the best crab cakes in town. Didn't get a chance to sample them though. We got a reservation but it was late...around 9 pm. But the place was full as was the bar!

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Fat Hen
3140 Maybank Hwy, Johns Island, SC 29455

In the summer months, I grill pizza crusts on both sides...then top them with whatever, but it using mushrooms or meats, they have to be cooked first. Then I pop them into my oven inside on a perforated pizza pan to finish cooking. Solves the crust issue! And you can make a lot of them ahead of time and top when ready! You can also freeze the cooked crusts double wrapped in foil.

I always say to people who are intimidated by my skills in the kitchen...."as long as it is your peanut butter and jelly, it will be OK"...that way they know we would love to come to their home and it is the company not the food that is served!
We also have friends who always bring all the wine, do the dishes and take us out to a nice restaurant every couple of months! Neither of them cook!

When I make PA Dutch style Pot Pie, I always have to preface it with an explanation that you are getting Southern style chicken and dumplings! I call that "Swanson style thing "Meat Pie". lol I get a lot of requests for Pot Pie....whenever anyone from my central PA family come for a visit, I have to make it. It is my all time fav comfort food!

That is funny Punkgirl! When I moved from central PA to Dallas in the 80s, we got invited for BBQ and I expected a sloppy joe! Didn't expect big beefy steaks! Now I am living in Pittsburgh, PA and love seeing the chipped ham BBQs!

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Pittsburgh, PA
Pittsburgh, PA, Pittsburgh, PA

I got the same looks when I said Jimmies in SC. Sprinkles or shots! I still call them Jimmies

Funny how different foods are called by different names. I'll never forget inviting new friends over for a supper of BBQ while living in St. Louis (BBQ in central pa is a sloppy Joe)...these friends thought they were getting "pork steaks"...when I served it in Texas...those friends thought they were getting beef brisket sandwiches....I still laugh about those suppers. But I also learned to cook those other types of BBQ.

I have found "pot pie noodles" in Dallas also. Sold in the freezer section of the grocery. In the south, potpie is like their chicken and dumplings...so the noodles are sold as dumpling noodles. The only difference is that they are not squares but strips. I have always make my own...flour, salt, baking powder, shortening and cold water.

Having grown up in Central PA and moved to many other places after getting married, I seem to be the "keeper of the PA Dutch family recipes"...so every time I visit with my siblings, they request I make Chicken potpie and I too, make the cabbage slaw for on top. I never deviate from my Mom's recipe....cherish all those cooking memories. The slaw is just shredded cabbage and good mayo plus a little salt. Yum.

Stopped at the Allentown's Farmer's Market (indoors) just last weekend...bought some scrapple and some dried chipped beef. Those are the things I have missed living in Texas and SC...for the last few years. When I get the chance I always have scrapple or SOS with the dried beef. Yum.

Was just in Central PA and got my Middleswarth fix! We ate the whole bag in one sitting!

Just moved here to Pittsburgh from the New Haven, CT area. I too, would jump for joy to get a pizza anything close to Pepe's! Any suggestions....since this is an older post...maybe something has opened up? Hoping!!!!

Make a fennel spice rub...1 cup fennel seeds, 3 tsp. coriander seeds, 2 T. white peppercorns, 3 T. kosher salt....mix in a grinder and use on pork or lamb.

I also add a few Tablespoons to my homemade spaghetti sauce.

Use cardamom in a yeasty buttery eggy bread. Add golden raisins and braid it. Put an egg wash on and top with sanding sugar and slivered almonds! Yum.

I would say they are NOT interchangeable...due to the sweetness. A better substitute would be ouzo.

I agree DallasDude. I had dinner there a week ago and the fried seafood platters were delicious. I had the scallops and they were perfectly cooked. Ask for Andrew as your server and you won't be disappointed.

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Chamberlain's Fish Market Grill
4525 Belt Line Road, Addison, TX 75001

I usually do 12 different kinds of cookies...all smaller versions of what I would normally make. I do the bourbon balls 1 week before I decide to plate them for gifting, so they have time to mellow. Then one evening I make all the doughs that need to be refrigerated or have yeast in them. Then the next day, I start with the bar cookies. Luckily I have enough 9x13 pans that I don't have to remove the cookies from them. I just cover with foil. Then I make the cookies that need to be rolled out and decorated...especially the ones with royal icing. Giving enough time for the icing to dry. I keep all cookies in large rubbermaid containers that I only use for Christmas cookies. I separate all the layers with waxed paper. When it comes time to fill the plates that I use for gifting...I line up all the cookie containers. I used to use the ping pong table, but the kids are long gone and so is the table. No I just line them up around the kitchen and start making plates. I use cellophane wrap and a pretty wired ribbon to make a bow. All is left is passing them out to neighbors and friends. I do 100 dozen cookies in about 2 days and since they are all made with butter they stay nice and fresh. I usually give them all away and not too many left over for my husband and me...but that sometimes is a good thing! lol

Thanks to all for you replies. I now think my problem was my butter temp. It cam straight out of the fridge...but I pulsed it with the dry ingredients in the food processor. Thinking back about that...I now realize that wasn't the best idea. I am going to give some of your ideas and recipes a try. Thanks again.

Nope, wasn't the baking powder...I just opened a fresh can. I always replace powder and soda every 6 months and this was the new can.

This is my second attempt at baking scones. What do I need to do to keep them from spreading all over the pan. I have tried two different recipes and this happened both times. It seems to need more flour or a little chilling time in the fridge before baking. Any advice is greatly appreciated. Even a new recipe that you may have had great success with!

I use that same recipe...except I don't use the vanilla bean, just vanilla extract. I have had more rave reviews then I can count.

I also can recommend Red Drum Gastropub! Had a wonderful dinner there recently.

They may be using fresh lime juice. Some folks with oral allergies have a reaction to citrus that isn't pasteurized.

What about Fleet Landing? http://www.fleetlanding.net/ They are open Sunday 5-10...in Charleston on the water.

Mimi's, but go early because they start lining up! But you can wait with a great bloody Mary or mimosa.

http://www.awesomecuisine.com/categor...
Could this be what you are looking for?

We had fried mush in Central PA...only it was made with cornmeal.....fried and then topped with syrup. Like scrapple without the meat in it.

I am late to this topic...but couldn't resist replying. Our family, Pennsylvania Dutch from Central PA...always made turkey gravy and waffles in the days following Thanksgiving, to use up the leftover turkey. I still make it today. Of course, having lived in a lot of different states in the last 30 years. I have had explaining to do.