WV cuisine (Clarksburg: travel, job, house)

[tbailey1138]

Harborlady, if you are ever down toward Huntington in your travels and you like pepperoni rolls, try one from Big Loafer in the Huntington Mall. They are made fresh daily, are oversized and they are LOADED with provolone cheese. Boy are they good. And in terms of Hot Dogs in Huntington, Stewarts, Hillbilly Hot dogs and Frostop are the must visit places but there are definately too many hot dog stands to visit in one trip.

And brandonparrish, pepperoni rolls were mentioned on the 1st page in the 2nd post so the rolls were not forgotten.

[David Kennedy]

Harbor Lady: The best and the original is from Colesessano's or Country Club Bakery in Fairmont...
both claim the distinction of being the first to make the bun...
Country Club makes a good bun and if we are going to Maryland to visit the kids...we will make a special trip to get a few dozen...they are good but they are not tremendous and that's what they make at Colli's...
Itialian flour is baked into small loaves about 3 times the size of a hot dog bun...this small loaf is filled with sliced
spears of stick pepperoni...after is raises just a little they bake them in a pizza oven...they are left to cool..this begins about 3 am.
As the customers come in or call in their order the buns are sliced open and filled with provolone cheese, sauce or hot or medium peppers in a tomato sauce...or a combination of these..
The bun is then toasted again in the oven.
This sandwich is truely fit for a king. The resturant is cozy...seats about 20 and has been recently remodeled in a tan
esterior with dark green canvas window and door awnings..It is a nice place in a crummy area of town.
Their business is tremendous and the line is out the door but everybody is friendly and talking to each other...It is an experience to have one of these treats...The great and small gather at this dining hole to enjoy...
I would suggest that the WV staff of City-data gather there one day to say hello...just a thought...

Country Club on the other hand has none of the facilities that Colli's has..it is a bakery and closes at 2 pm...the Fanto's are wonderful people and bake a great product...but the specialitie' lies at the foot of the great 'Spider's doorstep...all of them long gone now the at great tradition revived and revisited by those who remember...
all others are just pretenders to the great pepperoni bun throne...amen

[snorpus]

The baking gene being generally absent in my Scots-Irish ancestry, I take the easy way out... I start with Pillsbury refrigerated crescent roll dough. They're pretty good that way, I can only imagine how good the real thing is.

[harborlady]

DK this version sounds so much healthier than the version I've had which is deep fried. I swear that Paula Dean could take a 1040 tax form, fry it up, and make it taste good.

Snorp if you've ever feeling experimental, you could try ready made pizza dough from the supermarket (we have a large italian population here, not sure if all markets carry it). Sometimes it's by the pillsbury cans, sometimes its in the freezer section next to the ready made pie crusts.

[Janipoo]

What about fried dough. I remember my mom made that and it was really good also.

[harborlady]

fried dough as in zeppoles= deep fried dough, then toss it in a bag with powdered sugar.
as a kid I did the snorpus trick of using the pillsbury biscuit can to make donuts in a frying pan, then go with the powdered sugar. kids down the block made monkey bread with cinnamon sugar and those biscuits in the toaster oven. Both recipes- they're really yeasty, dont taste that great, but its good in a pinch for a snack.

[David Kennedy]

A russian friend made them like zeppoles and fried them in a skillet...great...
and the pizza or even regular frozen bread dough is a good way to do these...
DEEP FRIED? sounds like boiling a bagle, to me...I don't think they would be very good.
the baking helps the pepperoni juice filter through the bread and makes the flavor better...
Everyone will be baking pepperoni buns/rolls this weekend...not a bad smell from the oven on a wet winter weekend like we will be having...super bowl will be super with a bun and a beer...go for it...that's provolone cheese...not mozzarella...peppers? Oliverio's are best...Demus's if you can find them...

or make your own...fry red and green peppers in a skillet with a little canola oil, wilt them a little add a bottle of catsup, a little garlic and a bay leaf...italian seasoning...just a pinch or two..cook until the peppers are dente firma..
let it cool and you are ready.

Also, just fry the peppers in oil and use them the old fashoned way...these are also so good on a pepperoni bun filled with italian sausage instead of pepperoni...Jimmy's resturant in Shinnston does these and they are fabulous... I never thought I would do a recipie in this blog...lol...superbowl...here we come!

[snorpus]

Here's a treat that I picked up from my mother... I'm not sure if this is WV-specific, her side of the family was from the VA side of the mountains, although she was born in Pocahontas County.

Sprinkle some black pepper on top of a glass of cold buttermilk. To make it even better, put chunks of slightly stale bread in the glass first, then eat with a spoon, like a milkshake.

[Janipoo]

Originally Posted by David Kennedy

A russian friend made them like zeppoles and fried them in a skillet...great...
and the pizza or even regular frozen bread dough is a good way to do these...
DEEP FRIED? sounds like boiling a bagle, to me...I don't think they would be very good.
the baking helps the pepperoni juice filter through the bread and makes the flavor better...
Everyone will be baking pepperoni buns/rolls this weekend...not a bad smell from the oven on a wet winter weekend like we will be having...super bowl will be super with a bun and a beer...go for it...that's provolone cheese...not mozzarella...peppers? Oliverio's are best...Demus's if you can find them...

or make your own...fry red and green peppers in a skillet with a little canola oil, wilt them a little add a bottle of catsup, a little garlic and a bay leaf...italian seasoning...just a pinch or two..cook until the peppers are dente firma..
let it cool and you are ready.

Also, just fry the peppers in oil and use them the old fashoned way...these are also so good on a pepperoni bun filled with italian sausage instead of pepperoni...Jimmy's resturant in Shinnston does these and they are fabulous... I never thought I would do a recipie in this blog...lol...superbowl...here we come!

Okay we are all heading to your house this weekend for some good eats.

My mom fried the dough with a little oil in a cast iron skillet (no sugar).

I might have to make some pepperoni rolls. I use the frozen bread dough, the secret is when they come out of the oven take butter and spread on top til it melts (it keeps them soft). I don't put cheese in them, you just have to make sure you use the sticks not sliced.

[Janipoo]

Originally Posted by snorpus

Here's a treat that I picked up from my mother... I'm not sure if this is WV-specific, her side of the family was from the VA side of the mountains, although she was born in Pocahontas County.

Sprinkle some black pepper on top of a glass of cold buttermilk. To make it even better, put chunks of slightly stale bread in the glass first, then eat with a spoon, like a milkshake.

I don't want to defend you but this sounds gross. Of course I don't like buttermilk. I am real funny about my milk anyway. My mom and her brothers and sisters never drank milk. I am not sure if it was because they were poor or what but I know they still don't drink it to this day.

My dad ate corn cakes with milk poured over it.

Also, my mom would make this stewed tomatoes with bread in it, yuk, I don't like mushy bread either.