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Cooking At Home & Shopping => Markets - Specialty Shops - Purveyors - Farmers => Topic started by: Foodgeek on January 01, 2010, 08:52:49 AM

Title: Patak's
Post by: Foodgeek on January 01, 2010, 08:52:49 AM
Just noticed that there's no Patak thread, and it's a pretty terrific place, so I thought I'd start one.

Incidentally, does anyone know if they're open tomorrow? First Saturday of the month, but also day after a holiday. I guess I'll check the website and report back.

Just checked. Website says closed the 2nd, but open on the 9th. Website is HERE (http://www.patakmeats.com)
Title: Re: Patak's
Post by: Minerva on January 01, 2010, 09:12:45 AM
Funny to see how many of Patak's goods are popping up for sale elsewhere. The Butcher's Market in Woodstock is carrying a lot of their stuff now, including the smoked liverwurst (one of my faves), several sausages and the smoked rib pork chops. Owner credits Patak's with having the best cured meats around.

And of course Harry's has sveral items, though they want you to think they are made in house.
Title: Re: Patak's
Post by: geonuc on January 01, 2010, 10:15:59 AM
Buford Highway Farmers Market carries Patak products, as well.
Title: Re: Patak's
Post by: KoPP on January 01, 2010, 10:52:30 AM
A LONG time fan - I'm stuck here at the house (or else I'd be at LizR's brunch), so I'm digging into supplies from Monday. The spicy Hungarian salami is pretty good - scrambled eggs and the salami are on the menu for tomorrow morning - along with the house cured bacon. The pastrami is also very well done - nice flavor, and I may go grab some kraut and rye bread to make pastrami reubens. Kabanos and landjager sausages for football, and I'm set. Just had a pastrami sammie with swiss, spicy mustard, and a weakness of mine, bread-and-butter pickles. So good, I may make another.

I think one of the best things they make is the liverwurst - fresh and smoked. The smoked doesn't last long, so don't buy massive quantities (or if it's been sitting around someone's store). The fresh is available at YDFM, but again, it doesn't last as long as the mass-produced product, so use it up. I've had some less-than stellar sammiches made from product I've had sitting around for a while.

They also have my fav marzipan bars (Niederegger). No pigs, tho.
Title: Re: Patak's
Post by: Daniel on January 01, 2010, 07:49:37 PM
+1 on the smoked liverwurst.  stuff is insanely good.
Title: Re: Patak's
Post by: LizR on June 11, 2010, 12:05:54 PM
The really crappy thing about Patak is how it has ruined a lot of other meats for me. Just had a YDFM kielbasa and the whole time I was eating it I kept thinking: this is not as good as Patak's, this sausage is kind of tough compared to Patak's, this sausage is grizzlier than Patak's, this saugage is saltier than Patak's, etc. And forget any other bacon - not worth the calories.
Title: Re: Patak's
Post by: KoPP on June 11, 2010, 01:53:29 PM
Had a conversation the other day about brats, and told the person about Patak's. She was surprised that a 'local' was that inexpensive - it's about the same price as that Johnsonville stuff at Kroger. Wish it was closer, but then again, I'd be a bit larger than what I am now... :)
Title: Re: Patak's
Post by: Mike GadgetGeek Stock on June 11, 2010, 02:08:49 PM
The really crappy thing about Patak is how it has ruined a lot of other meats for me. Just had a YDFM kielbasa and the whole time I was eating it I kept thinking: this is not as good as Patak's, this sausage is kind of tough compared to Patak's, this sausage is grizzlier than Patak's, this saugage is saltier than Patak's, etc. And forget any other bacon - not worth the calories.

Liz they (YDFM) sells Patak products but not a wide variety of them ..  the meat case against the wall across from the Cheese island is where it is.. Sometimes they have a good variety?

.
Title: Re: Patak's
Post by: Jmolinari on June 11, 2010, 02:22:03 PM
You know...somehow i always forget about them, and i don't even live that far...i really need to make it over there.
I think the problem is that they close pretty early and aren't open most saturdays, and i've heard horror stories of the saturdays that they ARE open.
Title: Re: Patak's
Post by: KoPP on June 11, 2010, 02:28:11 PM
The really crappy thing about Patak is how it has ruined a lot of other meats for me. Just had a YDFM kielbasa and the whole time I was eating it I kept thinking: this is not as good as Patak's, this sausage is kind of tough compared to Patak's, this sausage is grizzlier than Patak's, this saugage is saltier than Patak's, etc. And forget any other bacon - not worth the calories.

Liz they (YDFM) sells Patak products but not a wide variety of them ..  the meat case against the wall across from the Cheese island is where it is.. Sometimes they have a good variety?

.
They tend to run out of the good stuff from Patak from what I hear...
Title: Re: Patak's
Post by: LizR on June 11, 2010, 02:34:18 PM
GG - I know about the farmer's market stuff but I had a couple of bad experiences a few of years ago re the freshness of their Patak stuff - I think it was the liverwurst in particular. Have you had good ones? I am mainly about the fresh sausages and the bacon, and I don't think that YDFM carries those, do they?

Jason - I always go on Mondays bc I am off of work then. I have gone on a Saturday and waited but it is not too long a wait. Those ladies keep it movin' (I think my FIL is a bit scared of them!). Worth it in my opinion, especially if you have room in your freezer to stock up.

Every time I go, I keep expecting them to have raised their prices but they remain ridiculously low. It easily makes up for the 50-mile round-trip gas costs.
Title: Re: Patak's
Post by: Jmolinari on June 11, 2010, 03:20:41 PM
Well, since i just bought a new freezer to replace my stupid ass chest freezer (by the way, buy an upright freezer if you plan to buy a freezer...chest freezers are a PAIN, although much cheaper), i should go to stock it up!
Title: Re: Patak's
Post by: Jmolinari on June 11, 2010, 03:40:39 PM
Apparently they're open until 6:30 on thursday and friday, and 6 other days...that isn't that early. For some reason i thought they closed at about 5 every day!
Title: Re: Patak's
Post by: Girly on June 11, 2010, 04:52:57 PM
Well, since i just bought a new freezer to replace my stupid ass chest freezer (by the way, buy an upright freezer if you plan to buy a freezer...chest freezers are a PAIN, although much cheaper), i should go to stock it up!


What didn't you like about it? I had a chest freezer for 10 years with no problems. Just sold it on Craigslist (moving). Before I had my generator it even kept everything frozen for 30+ hours when Ivan came through and knocked the power out.

ETA - getting to things can be a pain though, if that's what you're referring to ;) When I cleaned it out to sell it I found all kinds of stuff I didn't remember having.
Title: Re: Patak's
Post by: Jmolinari on June 11, 2010, 07:15:16 PM
.

ETA - getting to things can be a pain though, if that's what you're referring to ;) When I cleaned it out to sell it I found all kinds of stuff I didn't remember having.

exactly, its very hard to keep track of what's in there, and get stuff out. I even tried with excel spreadsheets but it never worked...
Title: Re: Patak's
Post by: Corky on June 12, 2010, 08:24:43 AM
.

ETA - getting to things can be a pain though, if that's what you're referring to ;) When I cleaned it out to sell it I found all kinds of stuff I didn't remember having.

exactly, its very hard to keep track of what's in there, and get stuff out. I even tried with excel spreadsheets but it never worked...

I'll never buy another chest type freezer mainly for the reasons you listed. Tried keeping an inventory sheet hanging next to the freezer, that didn't work. Have to unload the whole freezer if you know something is close to the bottom or bought a long time ago. Now where are those quail I didn't use at Christmas?
Title: Re: Patak's
Post by: KoPP on June 12, 2010, 09:28:05 AM
I'd guess the only way would be to dedicate sections of the freezer to general foodstuff categories. At least you wouldn't have to dig through the whole thing to look for those steaks...
Title: Re: Patak's
Post by: Jmolinari on June 12, 2010, 10:47:15 AM
I tried that too. Within 2 months evetythign has fallen on top of everything else. It helped...but still very annoying.

Anyone want to buy a chest freezer:)?
Title: Re: Patak's
Post by: Lorenzo on June 13, 2010, 11:16:09 AM
. . .
Anyone want to buy a chest freezer:)?

Chest freezers convert into excellent beer kegerators, depending on the size.  Also very efficient for homebrewers making lager beer.
Title: Re: Patak's
Post by: totm on June 14, 2010, 07:20:15 AM
Saw some Patak's products in the Eastern European Deli at BHFM Saturday.
Title: Re: Patak's
Post by: uOTPia Dweller on June 14, 2010, 08:51:48 AM
Title: Re: Patak's
Post by: Mike GadgetGeek Stock on June 14, 2010, 09:16:37 AM
Title: Re: Patak's
Post by: KoPP on July 27, 2010, 11:11:19 AM
Title: Re: Patak's
Post by: Beerbitch on July 27, 2010, 12:44:38 PM
Title: Re: Patak's
Post by: KoPP on July 27, 2010, 01:03:20 PM
Did 'em uncooked - since I was going to originally gill outdoors, the cooked would have been overdone from the indirect heat by the time I had the grill marks down. Since I essentially panfried them, cooked would have been fine - the sear would only have taken a couple of minutes on each side. I was hoping they had some of the cheese brats made, but no...

I've used Modelo before - bring it up to temp slowly and let them simmer for about 20-30 min, and it works fine (I like the flavor the malt adds). I don't store them for long in Modelo, though - I've been able to get away with a couple of hours by using a regular lager. Didn't do any onions, either.

If you're going to be around the store tomorrow, I'll stop by with a hunk of the ring sausage - looked good hanging there...
Title: Re: Patak's
Post by: uOTPia Dweller on August 14, 2010, 01:44:01 PM
Smoked Hungarian salami = excellent.

That is all.
Title: Re: Patak's
Post by: LizR on November 11, 2010, 09:16:57 AM
Cooking up some Patak bacon right now on my "mental health" day off (Mom arrives on Sunday for a two week stay). Last time I was there, about two weeks ago, I noticed that they had raised the prices a bit. Still totally worth the pilgrimage. Bacon is now $3.19 a pound.

True story:

Facebook friend in Buffalo "just got a delivery of the crack bacon from Atlanta". Me "would that happen to be Patak's bacon?" BINGO. Their fame is spreading.

Title: Re: Patak's
Post by: The_Scientist on December 21, 2010, 09:17:12 AM
FG and I started the holiday celebrations with a midday excursion to Patak's.  It's beginning to look a lot like Christmas, since we waited about an hour to get out of there, but we came away with our objectives fulfilled.  Bacon, corned beef, Hungarian salami, brats and debrecena all looked great. 

Guy behind us in line said he's seen lines twice that long, and I don't doubt it.  If you're going, make it early.  Also beware that they close at 1:00 on Christmas Eve and New Year's Eve.
Title: Re: Patak's
Post by: bettylouski on December 21, 2010, 02:22:56 PM
Had some of Patak's hot smoked salmon at a party a few weeks ago, and it had to be the finest example ever.  DH was skeptical when I told him they'd be serving it, but he couldn't stop eating it.
Title: Re: Patak's
Post by: KoPP on December 22, 2010, 06:51:18 AM
I was hoping to hop over there to get a couple of smoked products so's I can eat myself into a meat coma over the holidays. Oy.

I still think that having the ability to get your bacon sliced just the thickness you want is one of the great things about Patak - a thick rasher has it's place. And I want some smoked liverwurst in the wurst way... :)
Title: Re: Patak's
Post by: el_ted on December 22, 2010, 08:54:54 PM
At this point, it may be easier to wade through the thigh deep crowd at YDFM to get smoked liverwurst rather than wait to get in the door at Patak.
Title: Re: Patak's
Post by: LamarT on December 23, 2010, 06:16:53 AM
I love everything Patak's.
Title: Re: Patak's
Post by: KoPP on December 23, 2010, 07:21:29 AM
At this point, it may be easier to wade through the thigh deep crowd at YDFM to get smoked liverwurst rather than wait to get in the door at Patak.
There are a few places I can get my liverwurst jones on - Little European Bakery in Sandy Springs used to carry 3 different kinds of German liverwurst (from a packer in Cincy, ifn I remember rightly), and there are a few other spots that have something better than the Boars Head at Kroger.
Title: Re: Patak's
Post by: Jmolinari on December 23, 2010, 07:28:30 AM
I wonder if patak's has raw jowls.
Title: Re: Patak's
Post by: rwcohen on December 26, 2010, 03:24:05 PM
I just some of Patak's smoked liverwurst. It may become an addiction! Bought at YDFM this morning. Wow, that is good.....
Title: Re: Patak's
Post by: Jmolinari on December 26, 2010, 04:12:42 PM
that stuff is good, but it lasts so little once opened...
Title: Re: Patak's
Post by: KoPP on December 26, 2010, 05:25:18 PM
that stuff is good, but it lasts so little once opened...

You have to divy it up and seal up the rest - but it is great with rye and swiss with some spicy mustard.
Title: Re: Patak's
Post by: rwcohen on December 26, 2010, 05:49:18 PM
that stuff is good, but it lasts so little once opened...

You have to divy it up and seal up the rest - but it is great with rye and swiss with some spicy mustard.

I don't think the piece I bought will past past Wednesday.
Title: Re: Patak's
Post by: KoPP on December 26, 2010, 08:37:15 PM
Looks like they're open tomorrow - I need some pastrami. Bacon would be nice as well.
Title: Re: Patak's
Post by: Jmolinari on December 26, 2010, 08:40:26 PM
oh....seriously....do you thikn it'll be super busy, or a lull between xmas and NY?
Title: Re: Patak's
Post by: LamarT on December 27, 2010, 11:07:21 AM
I have purchased raw jowls at Publix.
Title: Re: Patak's
Post by: Jmolinari on December 27, 2010, 11:23:40 AM
i asked at my publix and they said they didnt have them, nor could they get them...i know Beerbitch said the same thing, i guess i need to call other publixes....publi?
Title: Re: Patak's
Post by: bettylouski on December 27, 2010, 12:33:23 PM
i asked at my publix and they said they didnt have them, nor could they get them...i know Beerbitch said the same thing, i guess i need to call other publixes....publi?


Publix was advertising jowls in the flyer in yesterday's paper.
Title: Re: Patak's
Post by: Jmolinari on December 27, 2010, 07:28:31 PM
what?! seriously?
are we talking about the same piece? Betty, were they advertising smoked jowls/ jowl bacon or fresh?
Title: Re: Patak's
Post by: bettylouski on December 28, 2010, 07:29:28 AM
Not sure - I'll go see if I can find it in the recycling pile.
Title: Re: Patak's
Post by: KoPP on December 28, 2010, 07:48:55 AM
Use this - depends on which Publix, however...

http://publix.shoplocal.com/publix/default.aspx?action=entryflash&
Title: Re: Patak's
Post by: KoPP on December 28, 2010, 07:56:38 AM
Kroger has smoked jowl...

http://atlanta.inserts2online.com/customer_Frame.jsp?divID=011&drpStoreID=00299

No raw.
Title: Re: Patak's
Post by: bettylouski on December 28, 2010, 08:33:03 AM
Yeah, it's cured at Publix - "Cumberland Gap Pork Jowl Bacon - $2.99/lb"
Title: Re: Patak's
Post by: Jmolinari on December 28, 2010, 08:42:43 AM
thanks for checking betty.
Title: Re: Patak's
Post by: KoPP on December 28, 2010, 09:31:24 AM
Since it's close to New Years, mebbe Sweet Auburn might have some. I'm going over there for lunch, so I'll check the meat stalls.
Title: Re: Patak's
Post by: Jmolinari on December 28, 2010, 10:28:51 AM
thanks.
Title: Re: Patak's
Post by: KoPP on December 28, 2010, 11:28:58 AM
Good news/not-so-good news.

Call Ms. Soon Yi at Porky Pig Market in Sweet Auburn. She'll order you a case of fresh jowls, but no less than a case. Numbers are:


404-222-0608
404-488-7178

Whole bunch of smoked jowls there today - getting ready for New Years.
Title: Re: Patak's
Post by: Jmolinari on December 28, 2010, 12:34:12 PM
do you happen to know case size and price /lb?
thanks!
Title: Re: Patak's
Post by: LizR on December 28, 2010, 08:52:47 PM
Not sure about the jowels, but this is the place that we got our "fresh" pig for our pig roast, and it was supposed to be from GA, and be fresh, but it ended up arriving in a frozen solid block and the box said it was from Miami. I'd love to support them, but they seem a bit eager to please when discussing a sale...just saying. YMMV and buyer beware.
Title: Re: Patak's
Post by: Jmolinari on December 29, 2010, 06:28:35 AM
thanks Liz. I'm not concerned about provenance...at least not at this point when i'm still experimenting with the jowls. Good to know information though.

Title: Re: Patak's
Post by: KoPP on December 29, 2010, 07:57:09 AM
do you happen to know case size and price /lb?
thanks!

Tried to get it from him, but he wanted me to make the order while I was there.
Title: Re: Patak's
Post by: Jmolinari on December 29, 2010, 08:04:57 AM
do you happen to know case size and price /lb?
thanks!

Tried to get it from him, but he wanted me to make the order while I was there.

How could you place an order without knowing price? Hrm...anyhow, i have a few more leads to check out...Patak and this place, as well as other publixes around town apparently....
Title: Re: Patak's
Post by: KoPP on December 29, 2010, 08:12:54 AM
http://www.localharvest.org/pork-cheek-meat-cutlet-C12671

Had to resort to searching for pork cheeks.
Title: Re: Patak's
Post by: Jmolinari on December 29, 2010, 08:21:00 AM
that's actual pork cheek, not the whole jowl, i can tell b/c it says 5 per lb....thanks for trying though!
Title: Re: Patak's
Post by: KoPP on July 06, 2011, 06:31:42 PM
A friend and I hit Patak's today, and I was somewhat disappointed. No bacon and no smoked liverwurst. My friend wanted to try the Italian sausage (I love the stuff if I'm doing pasta), so he got 3 lbs. I'm hoping he and his wife'll invite me over for dinner...they're both pretty good cooks.
Title: Re: Patak's
Post by: The_Scientist on October 21, 2011, 02:57:14 PM
We hit Patak's today during lunch hour, maybe a mistake since the wait was half an hour, but we came away with the usual treasure trove of bacon, corned beef and bratwurst. We also got a couple of curry wurst, new to us so we'll report on those in due time. They were out of Hungarian salami  :'( so we took a German version instead, a whole stick which looks delicious hanging from the kitchen curtain rod where (we hope) the cats won't get at it.
Title: Re: Patak's
Post by: uOTPia Dweller on August 21, 2012, 10:24:32 AM
I know our beloved Dan is most associated from a foodie standpoint with Fox Bros. I’ve been a +1 since their Smith’s Olde Bar days.

But the more I’ve had of Patak’s, the more I realize how right he was about them. Just about everything is great. Harry’s pretty much doubles the prices, but since all three of my kids love their products, I guess we will have to start making the pilgrimage.

Among our faves: German bologna, bratwurst, knackwurst, shoot basically all of their salamis. Even the smoked liverwurst tastes a gazillion times better than anything with “liver” in the name should taste like.
Title: Re: Patak's
Post by: Lorenzo on August 21, 2012, 11:09:30 AM
I know our beloved Dan is most associated from a foodie standpoint with Fox Bros. I’ve been a +1 since their Smith’s Olde Bar days.

But the more I’ve had of Patak’s, the more I realize how right he was about them. Just about everything is great. Harry’s pretty much doubles the prices, but since all three of my kids love their products, I guess we will have to start making the pilgrimage.

Among our faves: German bologna, bratwurst, knackwurst, shoot basically all of their salamis. Even the smoked liverwurst tastes a gazillion times better than anything with “liver” in the name should taste like.

Even if one sticks with ordinary sandwich meats, Patak's price and quality can't be beat.  We've stopped buying Boar's Head at Pubix because Patak's products are much better tasting and at much lower prices.  How do they do it?
Title: Re: Patak's
Post by: LizR on August 21, 2012, 12:08:11 PM
Among our faves: German bologna, bratwurst, knackwurst, shoot basically all of their salamis. Even the smoked liverwurst tastes a gazillion times better than anything with “liver” in the name should taste like.

Agree 100 percent with both recent comments.

uOTP - have you tried the smoked pork chops? Amazing. Heat gently in a shallow water bath and they are tender and delicious.

I also think that the products are significantly better directly from Patak than when they have been sitting at YDFM.
Title: Re: Patak's
Post by: Jmolinari on August 21, 2012, 12:30:30 PM
i like everything except the salamis which are more eastern european than my preference and are generally very fatty and greasy feeling.
The liverwurst is great stuff
Title: Re: Patak's
Post by: Lorenzo on August 21, 2012, 04:46:43 PM
+1 for the smoked pork chops
Title: Re: Patak's
Post by: Foodgeek on August 23, 2012, 12:43:54 PM
Also be sure to try the bacon and the corned beef.

Unfortunately, we have nothing like Patak's here in Eugene. There are some artisan producers, but they're way more expensive. In fact, I've cut way back on my meat consumption since we moved here, because food prices in general have gone up, but meat seems pretty pricey. It's probably for the best, in terms of our health, but I sure do miss going to Patak and filling up a bag of goodies for less than $20.
Title: Re: Patak's
Post by: bettylouski on August 30, 2012, 04:49:43 PM
Made a mid-week trek out there yesterday - unbelieveable - 10 lbs of meat - 5 smoked pork chops, 2 kinds of sausages, 3 lb bacon, wieners and beef dogs for $30.  That'll keep us going for a couple of months.
Title: Re: Patak's
Post by: LizR on December 01, 2014, 09:53:18 PM
Made a Patak run today to supply us and our visiting relatives with enough bacon for a few months. No wait at around 12 noon. I was in withdrawal without the bacon for at least two weeks.  We usually get a whole approx. 7 lb slab and then have them cut us about two pounds into slices and take the rest home whole to freeze. I swear I have been thinking of how to hook up Kenji A-L of Serious Eats with this bacon. I think it is heads and shoulders above the bacon that SE recommends. I may just email him.
Title: Re: Patak's
Post by: Northside Chip on December 02, 2014, 06:06:14 AM
I still just wish they would cut the MSG out of everything they make (at least that was the case per the GM a year or so ago).

NC
Title: Re: Patak's
Post by: LizR on December 03, 2014, 10:53:55 AM
That is interesting about the msg. It doesn't bother me at all - are you allergic? If so, it seems very difficult to avoid any contact with it.
Title: Re: Patak's
Post by: Northside Chip on December 04, 2014, 06:12:13 AM
I am allergic and with the wife having celiacs, it can be a challenge at times finding dinner! :P

NC
Title: Re: Patak's
Post by: LizR on January 22, 2015, 10:44:19 AM
Making a run today. Anyone know of anywhere decent to eat around Patak?