A Blog about the Chambersburg area of Trenton NJ. The Burg we all loved and miss. If you were from the Burg I hope many of the pictures and lists and comments under them from good folks bring back some nice memories. Villa Park, Franklin Park, South Trenton, and nearby Hamilton also mentioned. Use the search box atop the blog to find schools,churches,streets,stores,bars etc that you remember. Over 4000 posts and 3000 pics. Enjoy:)
908 South Broad Street, The Burg. Once this was Blumenthal's Bakery:)
6 comments:
Anonymous
said...
Blumenthal's was our bakery of choice in the neighborhood for "non-Italian" breads. The rye bread was not like Frey's. Blumenthals had a soft crust and a medium rye taste and came with or without carroway seeds.
Frey's Bakery was way out on E. State Street (I think near Fritz's Foreign Car Repair) had a European traditional hard crust and sharp rye taste.
The ovens were in the back by the alley. We smelled the breads baking while on the way to Harrison School. Talk about your heaven. And we had Paramount Bakery about a block away.
The Italian Baleries were just a few blocks away -- the other way -- down Hudson Street and onto Bayard.
We truly lived in food heaven in the Burg, back in the day.
Made many trips to Blumenthals, from home on Beatty St, for rye..was fasinated by the slicing machine..could have bread with or without seeds...sliced or not sliced. Always got it home still warm for my dad.
Kohns and/or Kunnis on Market St was dad's Rye choice (always with seeds). He was very picky because he used it for Hungarian "Bacon Bread" at all the cookouts. Hungarian Civic Assn, Polish Falcons, Polish American Club, we used to go thru 15-20 loaves a cookout, tons of fatback bacon, bags of onions and bushel baskets of tomatoes. Dad had different kinds of wood for various flavors...a true Magyar.
Oh my God! What you called bacon bread was just wonderful. Szalona, or something like that.
My Dad made it in a charcoal pot that he use to heat soldering irons. A thick slice of bread, topped with chopped onions, a shake or two of good paprika on top the onions.
Get a piece of smoked fatback, or szalona,from Tindik's or Vargas's and put it on a fork. Get it cooking/flaming over the charcoal, and dribble the gray bacon juice over the onions and bread till the bread was saturated.
The best!
Saxman, the slicing machine at Blumenthal's really jumped, didn't it?
Oh my God! What you called bacon bread was just wonderful. Szalona, or something like that.
My Dad made it in a charcoal pot that he use to heat soldering irons. A thick slice of bread, topped with chopped onions, a shake or two of good paprika on top the onions.
Get a piece of smoked fatback, or szalona,from Tindik's or Vargas's and put it on a fork. Get it cooking/flaming over the charcoal, and dribble the gray bacon juice over the onions and bread till the bread was saturated.
The best!
Saxman, the slicing machine at Blumenthal's really jumped, didn't it?
Anonymous....yes it did..it reminded my of piano wire! The real hungarian "SZALONNĂK" or Szalona has no meat, it is smoked a special way and has no paprika. We scored the fatty side and roasted it over hot coals until it started to drip...onto fresh rye bread (from Blumenthals)and topped with fresh green onions. When the szalona started to get crispy, we simply sliced off the crispy bits ...the cracklin's.. and enjoyed them! My father would send me over to one of the butchers Tindiks on Home Ave or Vanecks on S Broad next to Sam's Tomatoe Pie to get a greased-stained brown bag full of cracklins'..a delicacy!!
6 comments:
Blumenthal's was our bakery of choice in the neighborhood for "non-Italian" breads. The rye bread was not like Frey's. Blumenthals had a soft crust and a medium rye taste and came with or without carroway seeds.
Frey's Bakery was way out on E. State Street (I think near Fritz's Foreign Car Repair) had a European traditional hard crust and sharp rye taste.
The ovens were in the back by the alley. We smelled the breads baking while on the way to Harrison School. Talk about your heaven. And we had Paramount Bakery about a block away.
The Italian Baleries were just a few blocks away -- the other way -- down Hudson Street and onto Bayard.
We truly lived in food heaven in the Burg, back in the day.
WG Schultz
Made many trips to Blumenthals, from home on Beatty St, for rye..was fasinated by the slicing machine..could have bread with or without seeds...sliced or not sliced. Always got it home still warm for my dad.
Kohns and/or Kunnis on Market St was dad's Rye choice (always with seeds). He was very picky because he used it for Hungarian "Bacon Bread" at all the cookouts. Hungarian Civic Assn, Polish Falcons, Polish American Club, we used to go thru 15-20 loaves a cookout, tons of fatback bacon, bags of onions and bushel baskets of tomatoes. Dad had different kinds of wood for various flavors...a true Magyar.
Barb,
Oh my God!
What you called bacon bread was just wonderful. Szalona, or something like that.
My Dad made it in a charcoal pot that he use to heat soldering irons. A thick slice of bread, topped with chopped onions, a shake or two of good paprika on top the onions.
Get a piece of smoked fatback, or szalona,from Tindik's or Vargas's and put it on a fork. Get it cooking/flaming over the charcoal, and dribble the gray bacon juice over the onions and bread till the bread was saturated.
The best!
Saxman, the slicing machine at Blumenthal's really jumped, didn't it?
WG Schultz
Barb,
Oh my God!
What you called bacon bread was just wonderful. Szalona, or something like that.
My Dad made it in a charcoal pot that he use to heat soldering irons. A thick slice of bread, topped with chopped onions, a shake or two of good paprika on top the onions.
Get a piece of smoked fatback, or szalona,from Tindik's or Vargas's and put it on a fork. Get it cooking/flaming over the charcoal, and dribble the gray bacon juice over the onions and bread till the bread was saturated.
The best!
Saxman, the slicing machine at Blumenthal's really jumped, didn't it?
WG Schultz
Anonymous....yes it did..it reminded my of piano wire!
The real hungarian "SZALONNĂK" or Szalona has no meat, it is smoked a special way and has no paprika. We scored the fatty side and roasted it over hot coals until it started to drip...onto fresh rye bread (from Blumenthals)and topped with fresh green onions. When the szalona started to get crispy, we simply sliced off the crispy bits ...the cracklin's.. and enjoyed them! My father would send me over to one of the butchers Tindiks on Home Ave or Vanecks on S Broad next to Sam's Tomatoe Pie to get a greased-stained brown bag full of cracklins'..a delicacy!!
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