Sep 27, 2022Liked by Robert Simonson, Mary Kate Murray
Great story, thanks! Thanks especially for the newspaper clipping, which jibes with who my grandma likely made it. Yours looks perfect! Good luck with the book!
Sep 27, 2022Liked by Robert Simonson, Mary Kate Murray
Nice article and great sleuthing. I also grew up having this several times a month (northeast Ohio) but never on Sunday as it wasn’t deemed fancy enough. I still make it several times a year in the cold months.
Sep 26, 2022Liked by Robert Simonson, Mary Kate Murray
Grew up on this. Several times a month actually. My mother and grandmother did it both ways: battered and not battered. Was always super tender (the risk of drying out the batter-less version in the oven was very high, had to pick out your pork carefully). My wife made it for our kids plenty of times as well. Very cool to see the City style chicken get some love!
East of Lorain, Fast Eddie's seems to still do City Chicken Wednesday's in the Parma area and Slavic Village in SE Cleveland has The Red Chimney, which has forever had it on their hand-typed menu.
Knew of Fast Eddie's. That was another one of those places that only served it one night a week, so we couldn't go. Red Chimney is new information, though. City Chicken for only $9.99!
Sep 26, 2022Liked by Robert Simonson, Mary Kate Murray
Fun story. The topic immediately brings to my mind the ubiquitous Baltimore-vicinity “lake trout”, which is neither trout nor from a lake. Rather, it’s breaded, fried whiting, usually sold as a sandwich, with some toppings. Despite living there for year, for some reason I never got around to becoming an expert.
I actually did make this during the pandemic, and it brought back a rush of memories. It might have been the one thing I don't remember my mother messing up when she was cooking.
Great story, thanks! Thanks especially for the newspaper clipping, which jibes with who my grandma likely made it. Yours looks perfect! Good luck with the book!
Thank you for you input on the subject!
Nice article and great sleuthing. I also grew up having this several times a month (northeast Ohio) but never on Sunday as it wasn’t deemed fancy enough. I still make it several times a year in the cold months.
Nice to hear you’re keeping up the tradition.
My wife remembers getting served what was called "veal on a stick" in school in Syracuse.
!!!
Grew up on this. Several times a month actually. My mother and grandmother did it both ways: battered and not battered. Was always super tender (the risk of drying out the batter-less version in the oven was very high, had to pick out your pork carefully). My wife made it for our kids plenty of times as well. Very cool to see the City style chicken get some love!
Glad to hear you have a history with the dish. Do you know of any restaurants in your area that serve it?
East of Lorain, Fast Eddie's seems to still do City Chicken Wednesday's in the Parma area and Slavic Village in SE Cleveland has The Red Chimney, which has forever had it on their hand-typed menu.
Knew of Fast Eddie's. That was another one of those places that only served it one night a week, so we couldn't go. Red Chimney is new information, though. City Chicken for only $9.99!
Fun story. The topic immediately brings to my mind the ubiquitous Baltimore-vicinity “lake trout”, which is neither trout nor from a lake. Rather, it’s breaded, fried whiting, usually sold as a sandwich, with some toppings. Despite living there for year, for some reason I never got around to becoming an expert.
I know of Lake Trout only from "The Wire." I've spent very little time in Baltimore, but, when I get there, I'm going to try some.
Red Chimney at 65th and Fleet in Cleveland serves city chicken. Give them a try.
Thanks! I think they were on our list but they were closed the day we were in Cleveland.
Now I'm jonesin' for some city chicken. Another reason to visit the 'burgh.
Yes!
I actually did make this during the pandemic, and it brought back a rush of memories. It might have been the one thing I don't remember my mother messing up when she was cooking.
Haha!