Dan Hiebert Posted June 28, 2011 Report Share Posted June 28, 2011 One of the benefits of bouncing around the country so much is experiencing all the neat history tidbits of the various places I've been, and sometimes how it plays into my job (usually by surprise). Attending a "regional critical infrastructure protection" planning session a while back, I found out that the General Mills grain elevator and plant in Buffalo is not only "on the border" (with Canada, thus warranting consideration for border security), but is where they make Cheerios. ALL the Cheerios. Since 1941. (They were originally called "Cheerioats" - anyone out there remember that?) Imagine the chaos if the Cheerios plant where attacked I'd wondered about the local T-shirts that say "My town smells like Cheerios", on a good day that's exactly what Buffalo smells like, mmmm. Kind of neat seeing the 700-foot Lakes freighters at that dock - unloading a shipfull of future goodness. Anyway, for all those who started their days as kids (or even nowadays) with a bowl-o-Cheerios, watched Saturday morning cartoons with a "Jethro Bowl" full of 'em (apple cinnamon are my favorite), gave them to their kids as their first finger food, fueled up on 'em before tackling a session with our cars (or all of the above) - Cheerios are 70 years old this year. Well, the brand is anyway, I certainly hope the cereal isn't that old. Quote Link to comment Share on other sites More sharing options...
Big_John Posted June 28, 2011 Report Share Posted June 28, 2011 Buffalo smells like Cheerios on a good day? Guess I've never been there on a good day! Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 28, 2011 Report Share Posted June 28, 2011 Here is a photo of our eight month old Grandson eating Cheerios the other day Quote Link to comment Share on other sites More sharing options...
Don Coatney Posted June 28, 2011 Report Share Posted June 28, 2011 I lived near Buffalo a few years back. Only smells I recall were pizza and wings, or beef on Weck with horseradish. And on that subject I really get angry when I order pizza and wings locally and they try and sell me "boneless" chicken wings that are actually breast meat strips and taste nothing like chicken wings:mad: Quote Link to comment Share on other sites More sharing options...
Big_John Posted June 28, 2011 Report Share Posted June 28, 2011 I lived near Buffalo a few years back. Only smells I recall were pizza and wings, or beef on Weck with horseradish. And on that subject I really get angry when I order pizza and wings locally and they try and sell me "boneless" chicken wings that are actually breast meat strips and taste nothing like chicken wings:mad: mmmm.... beef on weck.... mmmm Quote Link to comment Share on other sites More sharing options...
P-12 Tommy Posted June 28, 2011 Report Share Posted June 28, 2011 Here is a photo of our eight month old Grandson eating Cheerios the other dayLittle cutie!Tom Quote Link to comment Share on other sites More sharing options...
Charlie Olson Posted June 28, 2011 Report Share Posted June 28, 2011 Here is a photo of our eight month old Grandson eating Cheerios the other day Are bib over-alls in the DNA of your family? Great to see a down home tradition being passed on to the next generation. Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 28, 2011 Report Share Posted June 28, 2011 Charlie, I guess you could say yes:), this photo was taken when Josh, his wife Diana and Case were home from Oklahoma for a visit in January Quote Link to comment Share on other sites More sharing options...
Captain Neon Posted June 28, 2011 Report Share Posted June 28, 2011 I lived near Buffalo a few years back. Only smells I recall were pizza and wings, or beef on Weck with horseradish. And on that subject I really get angry when I order pizza and wings locally and they try and sell me "boneless" chicken wings that are actually breast meat strips and taste nothing like chicken wings:mad: Agreed! My wife makes some good Buffalo-style hot wings which you now have me craving. Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 28, 2011 Report Share Posted June 28, 2011 I have to ask, what is beef on weck? I have horseradish everytime my wife cooks a pot roast. I like the horseradish mixed in with the meat and also the potatoes and homemade gravy Quote Link to comment Share on other sites More sharing options...
Don Coatney Posted June 28, 2011 Report Share Posted June 28, 2011 I have to ask' date=' what is beef on weck?[/quote'] Hard to believe you are a New York State resident and you must ask this question. You should take a drive and quit stopping to take and post the dumb barn, bridge, and other pictures and drive non stop to Buffalo and take a picture that has some meat to it like what I have pasted below. And while taking this next meaty picture get a belly full and double your pleasure. 1901 - The following family history of the origin of the Beef on Weck sandwich was shared with me by John Guenther, great grandson of Joe Gohn, originator of the Beef on Weck Sandwich. Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980: Just before the start of the 1901 Pan American Exposition in Buffalo, NY, Joe Gohn (1862-1949) purchased a small saloon which he called the Delaware house, located at Delaware and Delavan Streets. The Delaware House was located on the northwest corner across the street from one of the exposition’s main entrances. He enlarged the house to offer hotel-style rooms for the exposition travelers. It was never called a hotel, but in order to have a whiskey license, he had to have ten bedrooms and provide sitting rooms for his customers. According to family history, street trolleys loaded with people headed for the exposition were let off near the veranda of the John Gohn’s Delaware House. Since Joe had turned his house into a hotel and tavern to house and feed the hungry people, he decided that a roast beef sandwich and a cold beer would taste good to these travelers. Joe had a German baker working for him who was already making the rolls for the Delaware House. This baker, name unknown, suggested adding the caraway seeds and salt to the top of the rolls as they did in Germany. In Germany, this type of roll was called a kummelweck with nickname of weck. These sandwiches soon became very popular, and of course, the kummelweck helped to create extra thirsty patrons for selling a lot of beer. The original Delaware House was purchased by the Standard Oil Company in 1931. It was later razed and a has a gas station on the site. Joe Gohn then purchased the building next door and converted it into a tavern, called Gohn’s Tavern. He continued serving his now famous Beef on Weck sandwiches. In later years, he sold the tavern and it became Meyer’s Tavern, which for many years continued selling the Beef on Weck sandwich with great popularity. Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 28, 2011 Report Share Posted June 28, 2011 Hard to believe you are a New York State resident and you must ask this question. You should take a drive and quit stopping to take and post the dumb barn, bridge, and other pictures and drive non stop to Buffalo and take a picture that has some meat to it like what I have pasted below. And while taking this next meaty picture get a belly full and double your pleasure Don, I appreciate your answer to my question, but you honesty didn't need to include the first paragraph Bob Quote Link to comment Share on other sites More sharing options...
Plymouthy Adams Posted June 28, 2011 Report Share Posted June 28, 2011 I think there was more meat in the first paragraph than in the story of the sandwich.. Quote Link to comment Share on other sites More sharing options...
greg g Posted June 28, 2011 Report Share Posted June 28, 2011 Hey you forgot the best part. The beef is sliced thin, portioned and then gets a dunk in simmering auj us. Real afficianados also know that the bun which is actually a version of a hard roll, also should go for a brief swim after it is sliced and before the meat gets added. And it ain't real unless you get a nice splash of beef juice, and horseraddish dripping down your arms. Quote Link to comment Share on other sites More sharing options...
Plymouthy Adams Posted June 28, 2011 Report Share Posted June 28, 2011 when as a kid back home on the farm. mama made the best horseradish sauce there was..however I have not even considered using horseradish on any meat or sandwich for probably some 45 years or better..for whatever reason the smell does not even appeal to me any more and I cannot answer one way or the other if I like it anymore as I have chose not to taste it..same with butter milk and eggnog.. Quote Link to comment Share on other sites More sharing options...
oldodge41 Posted June 28, 2011 Report Share Posted June 28, 2011 I enjoy looking at old barns and bridges with Bob's "Wayback Machine". Should you choose to go to Buffalo for a beef on weck be sure to get lots of pictures along the way Bob. Quote Link to comment Share on other sites More sharing options...
Big_John Posted June 28, 2011 Report Share Posted June 28, 2011 I enjoy looking at old barns and bridges with Bob's "Wayback Machine". Should you choose to go to Buffalo for a beef on weck be sure to get lots of pictures along the way Bob. You could stop in Utica and get some Chicken Riggies, Syracuse for Salt Pototoes and get a Garbage Plate in Rochester on the way! BTW, I like the bridge and dog pictures too! Quote Link to comment Share on other sites More sharing options...
Young Ed Posted June 28, 2011 Report Share Posted June 28, 2011 Weck is the third W in Buffalo wild wings aka BW3. Apparently they started out as buffalo wild wings and weck. Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 28, 2011 Report Share Posted June 28, 2011 We use to live just below Utica, love the salt potatoes, and also still enjoy a Utica Club every now and then Quote Link to comment Share on other sites More sharing options...
JerseyHarold Posted June 29, 2011 Report Share Posted June 29, 2011 I'm actually happy to learn that Cheerios are made in Buffalo. It's a bright spot that still shines in what used to be a thriving area. Buffalo food...those memories make me hungry! Buffalo wings got their start at the Anchor Bar on Main Street downtown. I had them there once and they were great. My favorite Buffalo food is the burritos served by the Mighty Taco, which started out as a hole-in-the-wall on Hertel Avenue and has grown over the years to about a dozen locations in western New York. (The dog food story is an urban legend, I hope!...) Quote Link to comment Share on other sites More sharing options...
PatS.... Posted June 29, 2011 Report Share Posted June 29, 2011 One of the benefits of bouncing around the country so much is experiencing all the neat history tidbits of the various places I've been, and sometimes how it plays into my job (usually by surprise). Attending a "regional critical infrastructure protection" planning session a while back, I found out that the General Mills grain elevator and plant in Buffalo is not only "on the border" (with Canada, thus warranting consideration for border security), but is where they make Cheerios. ALL the Cheerios. Since 1941. (They were originally called "Cheerioats" - anyone out there remember that?) Imagine the chaos if the Cheerios plant where attacked I'd wondered about the local T-shirts that say "My town smells like Cheerios", on a good day that's exactly what Buffalo smells like, mmmm. Kind of neat seeing the 700-foot Lakes freighters at that dock - unloading a shipfull of future goodness. Anyway, for all those who started their days as kids (or even nowadays) with a bowl-o-Cheerios, watched Saturday morning cartoons with a "Jethro Bowl" full of 'em (apple cinnamon are my favorite), gave them to their kids as their first finger food, fueled up on 'em before tackling a session with our cars (or all of the above) - Cheerios are 70 years old this year. Well, the brand is anyway, I certainly hope the cereal isn't that old. And you really DO have to watch us sneaky Canadians ya know...you never know when your whole country will end all sentences with eh? Quote Link to comment Share on other sites More sharing options...
PatS.... Posted June 29, 2011 Report Share Posted June 29, 2011 Hard to believe you are a New York State resident and you must ask this question. You should take a drive and quit stopping to take and post the dumb barn' date=' bridge, and other pictures and drive non stop to Buffalo and take a picture that has some meat to it like what I have pasted below. And while taking this next meaty picture get a belly full and double your pleasureDon, I appreciate your answer to my question, but you honesty didn't need to include the first paragraph Bob[/quote'] Pretty sure Don's tongue was planted firmly in his cheek on that one, Bob Quote Link to comment Share on other sites More sharing options...
1940plymouth Posted June 29, 2011 Report Share Posted June 29, 2011 I hope so Quote Link to comment Share on other sites More sharing options...
Plymouthy Adams Posted June 29, 2011 Report Share Posted June 29, 2011 be honest with you maybe it is time that GTK dedicate a page just for folks that want to post pictures that are not of a technical value or of a work inprogress showing before and after as such...maybe it would not be so bad but these photos seem to wind up on two forums word for word.. Quote Link to comment Share on other sites More sharing options...
Big_John Posted June 29, 2011 Report Share Posted June 29, 2011 And you really DO have to watch us sneaky Canadians ya know...you never know when your whole country will end all sentences with eh? Next thing you know we'll all be eating poutine! Quote Link to comment Share on other sites More sharing options...
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