When in Natchitoches, the Cajun kolaches are a MUST.
For the kolache dorks to debate…
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Last: 13 days ago by ccolley68
CDUB98 said:
And I don't care if y'all don't agree, my favorite, "kolache," is the Ranchero from Kolache Factory, and in general, I like them the best.
Agree with this. Occasionally their kolache of the month hits hard too, i.e., the chorizo one.
Mega Lops said:
When in Natchitoches, the Cajun kolaches are a MUST.
Not sure if just trollling, but I'll bite.
That's an empanada.
oh I assure you the photo I posted is a meat pie kolache, but yes empanada kolaches are the real deal too!CDUB98 said:Mega Lops said:
When in Natchitoches, the Cajun kolaches are a MUST.
Not sure if just trollling, but I'll bite.
That's an empanada.
Plenty of room for both to exist on the kolache spectrum.
But please don't confuse samosa kolaches for either meat pie kolaches or empanada kolaches.
Also, don't sleep on crab and cream cheese stuffed kolaches.
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Mega Lops said:
When in Natchitoches, the Cajun kolaches are a MUST.
You monster!
for those with a more sophisticated pallet, the english have a kolache delicacy that is top notch.
asian kolaches are nice too, even chilis has southwest versions in the triple dipper!
I'm pretty sure those are Asian pirogis which are a derivative of Colombian empanadas.
You guys are killin' it this morning. I know they're simple jokes, but man, I've needed a chuckle lately.
I knew the other thread would all come full circle, and my family's Greek heritage would get its due in the pastry game with our feta filled tiropita kolaches!
Tex117 said:
The obsession over what is or isn't a "kolache" as filtered through the Czech is bizarre to me.
Kolache's aren't even a big deal over there.
I think Texans should just accept that Kolaches are now Texas-Style kolaches, and we can quit with dumb azz gatekeeping.
Generally speaking, when people immigrate to new lands, the cultural practices 'from back home' among the immigrants in the new land are frozen in time as a way to hang on to their identity.
There is a group of americans in North Carolina that speak Elizabethan english when nobody really does that anymore in England.
I've met quiet a few french people in america who are proud of their frenchness. They try to preserve their french identity instead of participating in current french culture like praying to Mecca five times a day.
Mega Lops said:Tex117 said:
The obsession over what is or isn't a "kolache" as filtered through the Czech is bizarre to me.
Kolache's aren't even a big deal over there.
I think Texans should just accept that Kolaches are now Texas-Style kolaches, and we can quit with dumb azz gatekeeping.
What are you, some kind of anti-Slavite?
Pivo, klobasneks and polka have sustained Czechican Americans in Texas for tens of decades. This board is no place for your Slavophobia.
Exactly my point.
nah dude, we have sausage rolls over here. nobody cares about that Gordon Ramsey crap
Straight from the old country.
Morbo the Annihilator said:TarponChaser said:
…ranking of best kolache places in Houston.
https://www.theinfatuation.com/houston/guides/best-kolaches-houston?ifsb=yes
This line from the linked article stood out:Quote:
squirrel away one in our pocket for a little afternoon sausage support.
Not that there's anything wrong with that.
DDub74 said:
I know they are an institution but any list that has Shipley's in top 5 much less top 10 is suspect. I had a sausage/cheese at Hruska's (on 71 to Austin) on Sunday and man was it good. Shipley's taste like chemicals and dough is not great.
Guess it depends ont he location, the one by my office is pretty solid.
Plus, Shipley is about the only one left that actually makes a ham and cheese kolache, which are damn good. Especially if the sausage kolache at whatever other rando place is made with crap sausage and/or has almost no actual cheese. Also, the trend of making a sausage and jap kolache by putting a damned slice of jalapeno on top of the dough should be punishable by death.
one MEEN Ag said:Tex117 said:
The obsession over what is or isn't a "kolache" as filtered through the Czech is bizarre to me.
Kolache's aren't even a big deal over there.
I think Texans should just accept that Kolaches are now Texas-Style kolaches, and we can quit with dumb azz gatekeeping.
Generally speaking, when people immigrate to new lands, the cultural practices 'from back home' among the immigrants in the new land are frozen in time as a way to hang on to their identity.
There is a group of americans in North Carolina that speak Elizabethan english when nobody really does that anymore in England.
I've met quiet a few french people in america who are proud of their frenchness. They try to preserve their french identity instead of participating in current french culture like praying to Mecca five times a day.
Except they are rarely "frozen in time" because they evolve to adapt to whatever the new location allows that is pretty close to the old way. And as meemaw and peepaw die off, many of the old traditions go with them and the traditions that are passed down aren't exactly the same.
Which is why we have sausage kolaches, boudin kolaches, ham and cheese kolaches, etc. here. Things change and adapt over time. Amazing how that works, huh?
Quote:
Also, the trend of making a sausage and jap kolache by putting a damned slice of jalapeno on top of the dough should be punishable by death.
i appreciate it as an easy identifier in a mixed box.
In my opinion, that is a quite clever addition
schmellba99 said:one MEEN Ag said:Tex117 said:
The obsession over what is or isn't a "kolache" as filtered through the Czech is bizarre to me.
Kolache's aren't even a big deal over there.
I think Texans should just accept that Kolaches are now Texas-Style kolaches, and we can quit with dumb azz gatekeeping.
Generally speaking, when people immigrate to new lands, the cultural practices 'from back home' among the immigrants in the new land are frozen in time as a way to hang on to their identity.
There is a group of americans in North Carolina that speak Elizabethan english when nobody really does that anymore in England.
I've met quiet a few french people in america who are proud of their frenchness. They try to preserve their french identity instead of participating in current french culture like praying to Mecca five times a day.
Except they are rarely "frozen in time" because they evolve to adapt to whatever the new location allows that is pretty close to the old way. And as meemaw and peepaw die off, many of the old traditions go with them and the traditions that are passed down aren't exactly the same.
Which is why we have sausage kolaches, boudin kolaches, ham and cheese kolaches, etc. here. Things change and adapt over time. Amazing how that works, huh?
schmellba gonna schmellba. My comment isn't that assimilation doesn't happen, just that the immigrant part of their culture is frozen in time. It does not dynamically change in the same ways the culture of their original country does. The immigrant community culture will assimilate over time and become background to american culture. There is nothing pulling the immigrant culture in american along the cultural trends of their host country anymore, because they don't live there. Thus, their practices become frozen.
Take the american south, it is culturally similar to scottish highlands of the 1800s because those are the immigrants that settled the land. That is not the same as saying the american south is similiar to scottish culture in 2025.
Panama Red said:
1. Sausage (little smokie style) Kolache. The OG. Just like the old country.
2. Boudin Kolache. Houston original
3. Ground Sausage Kolache. For the closeted 'mos worried about the optics of a wiener hanging out their mouth.
4. Ham and Cheese Kolache. Will do in a pinch.
5. The fruit filled pastry things.
Funny, but you really don't like the fruit ones?
LOL.
You aren't a real man unless you eat Scottish kolaches.
You aren't a real man unless you eat Scottish kolaches.
Cromagnum said:
LOL.
You aren't a real man unless you eat Scottish kolaches.
I have not tried Haggis, but isn't it basically just like boudin, which is delicious? Just gets a bad wrap because it's wrapped in lamb intestine or stomach or something? Which if most Americans knew their sausage was also cased in that…
to me it's like if boudin and black pudding had a delicious fat baby
Czech Stop in West. Man i love the poppy seed and the apricot/cream cheese combo!
schmellba99 said:one MEEN Ag said:Tex117 said:
The obsession over what is or isn't a "kolache" as filtered through the Czech is bizarre to me.
Kolache's aren't even a big deal over there.
I think Texans should just accept that Kolaches are now Texas-Style kolaches, and we can quit with dumb azz gatekeeping.
Generally speaking, when people immigrate to new lands, the cultural practices 'from back home' among the immigrants in the new land are frozen in time as a way to hang on to their identity.
There is a group of americans in North Carolina that speak Elizabethan english when nobody really does that anymore in England.
I've met quiet a few french people in america who are proud of their frenchness. They try to preserve their french identity instead of participating in current french culture like praying to Mecca five times a day.
Except they are rarely "frozen in time" because they evolve to adapt to whatever the new location allows that is pretty close to the old way. And as meemaw and peepaw die off, many of the old traditions go with them and the traditions that are passed down aren't exactly the same.
Which is why we have sausage kolaches, boudin kolaches, ham and cheese kolaches, etc. here. Things change and adapt over time. Amazing how that works, huh?
this is a good point. reference the Chicken Fried Steak. that's as Texas as you can get. Where did it come from though? German immigrants using what was available to make a schnitzel.
Cromagnum said:
LOL.
You aren't a real man unless you eat Scottish kolaches.
Look up jitrnice. My wife or kids won't eat it. Put that in a kolache. I'll be fine with it.
What's the consensus on kolaches on a stick? Mustard is the only way to go. I cant be bothered with the barbarians that use ketchup.
Sonic has those bad boy for a dollar between the hours of 2 and 4. Mustard is the only way to go, any other condiments is sacrilegious
When you tear out a man's tongue, you are not proving him a liar, you're only telling the world that you fear what he might say.
Not gonna lie, I'm a ketchup on my kolache kind of guy if it's those all-American version kolaches. Maybe a little ketchup mustard mix, but can't do just straight mustard with them.
ccolley68 said:
Not gonna lie, I'm a ketchup on my kolache kind of guy if it's those all-American version kolaches. Maybe a little ketchup mustard mix, but can't do just straight mustard with them.
I guess nothing brings out the flavor of a good kolache quite like ketchup.
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