You people are taking some pretty big liberties with kolaches. Myself, I'm a traditionalist and prefer the open-faced kolache.
For the kolache dorks to debate…
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Last: 13 days ago by ccolley68
Costco does it best
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.
Don't forget the Atkins friendly kolache
ccolley68 said:
Don't forget the Atkins friendly kolache
You can get 7 of those bad boys in a handy dandy can.
JCA1 said:
You people are taking some pretty big liberties with kolaches. Myself, I'm a traditionalist and prefer the open-faced kolache.
Do we dare call it.....a klizzy?
Cromagnum said:ccolley68 said:
Don't forget the Atkins friendly kolache
You can get 7 of those bad boys in a handy dandy can.
For when you can't find your fleshlight.
What's the best way not to cut your "blank" on the rim of the can. Strictly for educational purposes only.
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.
Kolache Factory always gets the job done.
Kolache Shoppe in the heights is also great, just a little more expensive but you get what you pay for. They used to have a brisket Kolache with Pinkerton's brisket that was fantastic.
Kolache Shoppe in the heights is also great, just a little more expensive but you get what you pay for. They used to have a brisket Kolache with Pinkerton's brisket that was fantastic.
rednecked said: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.
Did it come from German schnitzel or Spanish/Mexican milanesa?
TarponChaser said:rednecked said: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.
Did it come from German schnitzel or Spanish/Mexican milanesa?
The Spanish/Mexican Milanese came from Italian immigrants that brough the veal Milanese to South America. The schnitzel was introduced to Austria via italy. So when you have chicken fried steak, you can tell everyone you had Italian for dinner. And people say there are no great italian restaurants in Texas.
TarponChaser said:rednecked said: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.
Did it come from German schnitzel or Spanish/Mexican milanesa?
a google search which for some reason I can't cut and paste right now confirms my statement above
cajunaggie08 said:TarponChaser said:rednecked said: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.
Did it come from German schnitzel or Spanish/Mexican milanesa?
The Spanish/Mexican Milanese came from Italian immigrants that brough the veal Milanese to South America. The schnitzel was introduced to Austria via italy. So when you have chicken fried steak, you can tell everyone you had Italian for dinner. And people say there are no great italian restaurants in Texas.
RK said:
i appreciate it as an easy identifier in a mixed box.
It is acceptable for that fact, but only for that. If the sausage is not, in fact, jalapeno sausage and there is little to no cheese inside - it's all bullsht.
Koala Kolache in Cypress is legit. She takes a little bit of every cuisine and makes it into a kolache.
Koala Kolache
Koala Kolache
That article with no mention of kolache factory is a joke. Texas hot, Ranchero, Ham and cheese are nails. And they got 20 other flavors too. Glorious morning stop.
Anyone into the open faced kolaches that are apparently all the rage now?
These really allow for lots of creative expansion with condiments, dairy products, veggies and a southwestern inspired meat and tomato based stew.
These really allow for lots of creative expansion with condiments, dairy products, veggies and a southwestern inspired meat and tomato based stew.
Valero used to have a surprisingly good kolache.
It was just a basic kielbasa in dough but it was damn good if you caught them in the first hour they were out of the oven.
Much better than these hot dog kolaches a lot of places try and pass off. I want a coarse grind of meat and fat cased in edible plastic and not a slurry.
It was just a basic kielbasa in dough but it was damn good if you caught them in the first hour they were out of the oven.
Much better than these hot dog kolaches a lot of places try and pass off. I want a coarse grind of meat and fat cased in edible plastic and not a slurry.
All that thing really needs is a healthy application of popsika. Perfection!
I like the soup dumpling kolaches at a dim sum restaurant.
Also like Vienna sausage kolaches, where a metal can replaces the bread. It's a close cousin of the MRE kolache.
But nothing beats the calzone kolache.
...but for the traditional ones, I'll take the day old half priced ones at the Chappell Hill Bakery.
Also like Vienna sausage kolaches, where a metal can replaces the bread. It's a close cousin of the MRE kolache.
But nothing beats the calzone kolache.
...but for the traditional ones, I'll take the day old half priced ones at the Chappell Hill Bakery.
94chem,
That, sir, was the greatest post in the history of TexAgs. I salute you. -- Dough
That, sir, was the greatest post in the history of TexAgs. I salute you. -- Dough
Mega Lops said:
Anyone into the open faced kolaches that are apparently all the rage now?
These really allow for lots of creative expansion with condiments, dairy products, veggies and a southwestern inspired meat and tomato based stew.
You're stealing my bit!!
Grandma spoke Czech and used to make home made kolaches. I never knew there were flavors other than prune and apricot until I was in my twenties.
Her bread was pillowy soft. Fantastic!
Her bread was pillowy soft. Fantastic!
I made all kinds of Atkins kolaches earlier.
egg and cheese for meCDUB98 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.
Heineken-Ashi said:
Koala Kolache in Cypress is legit. She takes a little bit of every cuisine and makes it into a kolache.
Koala Kolache
According to Google Maps, this is place is permanently closed
agnatgas said:
Grandma spoke Czech and used to make home made kolaches. I never knew there were flavors other than prune and apricot until I was in my twenties.
Her bread was pillowy soft. Fantastic!
My grandma spoke Spanish. Didn't make her an expert at making enchiladas.
I would have to agree with your logic. My Memo and Mother both spoke fluent Czech…. One was a very accomplished Kolache/Klobasnik baker, the other bless her heart, not so much.
Ability to communicate in any particular language probably does not have much to do with the ability to bake in the associated cuisine.
Ability to communicate in any particular language probably does not have much to do with the ability to bake in the associated cuisine.
Everyone knows that the best kolaches do not come from Central Texas, but from the plains of West Texas and New Mexico.
there is definitely one thing i'm sure about in terms of what will happen after consuming one of those.
Whoever is making them for Buccees does pretty well. Both Kolache and Klobasneki. Frankly I get more annoyed at the grammar abuse than the meat vs pastry debate. They're really a Tex Czech thing much more than a Czech thing, so of course we can redefine it. We do the same to "Mexican" food.
Kolach = 1
Kolache = many
Kolaches = not a word. As said in Tropic Thunder, "you wouldn't say Chineses."
Kolach = 1
Kolache = many
Kolaches = not a word. As said in Tropic Thunder, "you wouldn't say Chineses."
RK said:
there is definitely one thing i'm sure about in terms of what will happen after consuming one of those.
MouthBQ98 said:
Whoever is making them for Buccees does pretty well. Both Kolache and Klobasneki. Frankly I get more annoyed at the grammar abuse than the meat vs pastry debate. They're really a Tex Czech thing much more than a Czech thing, so of course we can redefine it. We do the same to "Mexican" food.
Kolach = 1
Kolache = many
Kolaches = not a word. As said in Tropic Thunder, "you wouldn't say Chineses."
Buc-ees -- bring back the red pepper monterrey jack
Agree, Buc-ees bakery is strong all the way around.
HtownAg92 said:MouthBQ98 said:
Whoever is making them for Buccees does pretty well. Both Kolache and Klobasneki. Frankly I get more annoyed at the grammar abuse than the meat vs pastry debate. They're really a Tex Czech thing much more than a Czech thing, so of course we can redefine it. We do the same to "Mexican" food.
Kolach = 1
Kolache = many
Kolaches = not a word. As said in Tropic Thunder, "you wouldn't say Chineses."
Buc-ees -- bring back the red pepper monterrey jack
Agree, Buc-ees bakery is strong all the way around.
Except they don't carry their kolaches in the afternoon now....they replace them with cookies. That has pissed me off the last couple times I've been in there.
Consider throwing in a salad now and again.
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