Cincy on My Mind

[Jack Daw]

A Dallas colleague of mine, who is originally from Cincinnati, sent me some mail-order Glier's Goetta! I like German food and he is of German extraction; so, on a recent job together, I asked him about Goetta. I've had Graeter's Ice Cream and Skyline chili, but not this. The ingredients read like a pork version of haggis!

Cincinnati/Covington natives, what should I expect? How long before my first heart attack? What's a good brew to go with it (i.e., when not eating at breakfast)?

[ForresterModern]

Not a Cincy native but I lived there 14 years and came to love Goetta.

Slice it into roughly one quarter inch thick pieces. Fry it up like sausage, browning each side a bit. It is a bit more coarse than sausage because of the pin oats in it but it is great with a couple fried eggs. Don't worry, most of the lard part fries out of it. Kind of like a compact hash brown.

Never had it with beer, although it was a regular ingredient of a post drinking night early morning breakfast.

D@mn. Now you got me hungry for some, and I don't have any in my freezer right now.

jeff

[Rex_Tremende]

Never had it with beer, although it was a regular ingredient of a post drinking night early morning breakfast.

I've never gone out of my way to eat it, but a friend of mine would always serve it at his New Year's Day brunch, probably for much the same reason that it was a good morning after remedy.

One year he served it glazed with maple syrup, prepared by baking it in the oven on a broiler sheet with a drip pan underneath to catch the fat, basting a couple of times with the syrup as it browned.

Regards,
Rex.

[ForresterModern]

My first wife's mother used to actually make the stuff herself in her own kitchen in big batches then give us a few bricks to keep us through the winter. Nobody but me liked in in our family. Although hers was good (she was first generation american of german immigrants), I still liked the Gliers from Kroger better. Never tried the baking technique or maple syrup glaze, Rex, just usually used it to soak up the runny part of the egg yolk of a couple over easy eggs. That is the thing I regret losing most in that divorce.

Never worried about the lard issue---too young and dumb, and lucky with no coronary issues in the family. Had my coronaries squirted a couple years ago and was told I had the arteries of a 12 year old---wishing the rest of me was closer to that age than my current 50 pushing 51.

It is not something I would recommend eating on a daily basis, but a couple times a month, especially on a cold winter Sunday morning, it just adds something to the whole meal that is indescribable.

Kinda like scrapple is in Philadelphia, but with pin oats instead of cornmeal.