Biscuits and Gravy
Nancree
homebaked individual roll/biscuit. (It is occasionally used with gravy, but I
never have). It is usually dressed with butter and honey, or jam. It has been
compared , here, with scones, but IMO biscuits are much lighter and tender than
scones.
Don't mean to tread on anyone's toes here, but when I travel in England
and have afternoon tea, I always request that they replace the scone with
another crumpet. I find scones very dry and unappetizing--even at the best
hotels and tea shops. One exception, when I was in the country at a little
place, and the scones were hot out of the oven.
Here, in America, biscuits are available ready made for home baking--they
come refrigerated in cardboard tubes. The "Flaky" kind are especially good
and, well, flaky.
jmcquown
> When you ask about Biscuits , most of us Americans think of it as a
> light homebaked individual roll/biscuit.
Here, in America, biscuits are available ready
> made for home baking--they
> come refrigerated in cardboard tubes. The "Flaky" kind are
> especially good and, well, flaky.
Don't you dare compare refrigerated in cardboard (yeah, that's the word)
tube biscuits as "especially good". Geez, have you never had great hand
patted buttermilk flaky biscuits? For shame :)
Jill
Levelwave
> Here, in America, biscuits are available ready made for home baking--they
> come refrigerated in cardboard tubes. The "Flaky" kind are especially good
> and, well, flaky.
Don't you dare equate "canned biscuits" with the true biscuit! That is a
blasphemy far greater than even Sheldon himself could utter...
~john
Mr. Wizard
"Levelwave" <~last...@utc.edu> wrote in message
news:c43c69$2daa0q$1...@ID-199095.news.uni-berlin.de...
Blair P. Houghton
> Don't mean to tread on anyone's toes here, but when I travel in England
>and have afternoon tea, I always request that they replace the scone with
>another crumpet. I find scones very dry and unappetizing--even at the best
>hotels and tea shops.
The cafeteria ladies at the Caterpillar plant in Mossville,
Illinois make scones that are positively addicting.
--Blair
"Best BLT I ever had, too."
James A. Finley
"Blair P. Houghton" <b@p.h> wrote in message
news:HMN9c.11928470$Of.19...@news.easynews.com...
I thought the Research Center was in Mossville-not a "plant".
Blair P. Houghton
>
>"Blair P. Houghton" <b@p.h> wrote in message
>news:HMN9c.11928470$Of.19...@news.easynews.com...
>> Nancree <nan...@aol.com> wrote:
>> > Don't mean to tread on anyone's toes here, but when I travel in
>England
>> >and have afternoon tea, I always request that they replace the scone with
>> >another crumpet. I find scones very dry and unappetizing--even at the
>best
>> >hotels and tea shops.
>>
>> The cafeteria ladies at the Caterpillar plant in Mossville,
>> Illinois make scones that are positively addicting.
>>
>
>I thought the Research Center was in Mossville-not a "plant".
The CAT site in Mossville is roughly a square mile in size
on two nearby parcels. The building I'm in is about a hundred
yards on a side and is completely *inside* another building.
There's probably a "Research Center" somewhere around there,
but they could hide an FRB in one of these edifices, and probably
have 5 or 6 cafeterias.
So I used "plant" figuratively, because one word did.
--Blair
"Hint to next heckler: I'm not
talking about vegetation."
James A. Finley
"Blair P. Houghton" <b@p.h> wrote in message
Actually, it was called the Tech Center back in the 60's. The cafeteria had
a great pork tenderloin.
Blair P. Houghton
>a great pork tenderloin.
The Tech Center is still on the NW chunk of property.
The other part has chemical, logistical, electrical-engineering,
and I belive engine assembly.
I had the pasta today. Totally pedestrian. You're right
about pork tenderloin*, Illinoinians have that nailed. But what
passes for "Italian Sausage" around here is flavorless,
textureless, and looks like something I'd get in bulk at
Petsmart for my dog.
--Blair
"Like a crapshoot with real crap."
* - boneless pork loin chop pounded flat, thin, and as big
as a plate, then breaded, deep-fried to picture-perfect
golden brown, and served on a bun with lettuce, pickle,
and whatever else you want. The bun is usually slightly
smaller than a standard hamburger bun, to make the
frisbeelike proportion of the tenderloin look even more
insane. These people know their way around a fry-o-lator,
that's fer sher.
Default User
> You're right
> about pork tenderloin*, Illinoinians have that nailed.
> * - boneless pork loin chop pounded flat, thin, and as big
> as a plate, then breaded, deep-fried to picture-perfect
> golden brown,
That's more of an Iowa speciality.
Brian Rodenborn
RMiller
>From: Default User first...@boeing.com.invalid
>Date: 3/31/2004 11:24 AM Central Standard Time
>Message-id: <406AFECD...@boeing.com.invalid>
Both wrong!! Southern Indiana...
Rosie
Default User
> >That's more of an Iowa speciality.
> Both wrong!! Southern Indiana...
Nope. Iowa's the pork center of the nation. This sandwich is nearly
ubiquitous at home-style restaurants and diners throughout the state.
http://www.allenbukoff.com/wildBPTiowa03/
Brian Rodenborn
RMiller
>Nope. Iowa's the pork center of the nation. This sandwich is nearly
>ubiquitous at home-style restaurants and diners throughout the state.
>
>http://www.allenbukoff.com/wildBPTiowa03/
>
Sorry, I cannot believe anyone who knows pork tenderloins, would show a
picture of one with melted cheese on it.....
Rosie
Socks
> Nope. Iowa's the pork center of the nation. This sandwich is nearly
> ubiquitous at home-style restaurants and diners throughout the state.
>
> http://www.allenbukoff.com/wildBPTiowa03/
wild, i've never seen such a thing. anybody know of a transplanted
version offered in southern california?
notbob
Looks pretty damn tasty to me! :)
Of course, I have to assume these breaded tenderloins have been beat flat, as
I've never seen anything but round tenderloins in the raw. What are the
classic condiments on such a great looking sandwich?
nb
Charles Gifford
"Default User" <first...@boeing.com.invalid> wrote in message
news:406B30C7...@boeing.com.invalid...
I agree with Brian! I was taught how to make this delight by Nancy Dooley.
IOWA!
Charlie
Default User
One out of eight. That just happens to be some restaurant's take on it.
Not how I'd eat it.
Brian Rodenborn
Default User
I can't help you with that, but it really is good.
When I was young lad, the family was visiting my grandparents in Fort
Dodge. We went to a homestyle restaurant for dinner. When we got there,
my Dad told me to get the pork tenderloin sandwich. It was massive and
delicious! I looked over and there was one on my Dad's plate, and
Grandpa's as well. I had this vision of Grandpa taking my Dad there
years back and introducing the sandwich to him :)
Brian Rodenborn
Nancy Young
>
> On 2004-03-31, Socks <So...@Socks.Invalid> wrote:
> >> http://www.allenbukoff.com/wildBPTiowa03/
> Looks pretty damn tasty to me! :)
(laughing) Okay, I had a nightmare the other night, probably
something one of you guys said. My lobster taco was still alive
after I pulled it out of a toaster. Was crawling around. Okay,
it was a dream, I am not responsible.
That picture looks like the pork chop is trying to get out of that
sandwich.
nancy
Bob
> > http://www.allenbukoff.com/wildBPTiowa03/
>
> wild, i've never seen such a thing. anybody know of a transplanted
> version offered in southern california?
Yes: There's a restaurant in Santee which makes it; an ex of mine used to
drag me there regularly. Unfortunately, I don't remember the name of the
place, I don't live in that area anymore, and I don't have my San Diego
yellow pages either. But if you peruse the yellow pages under "Restaurants,"
I believe it actually mentions Iowa pork.
Bob
Socks
we live in the internet age, and google is amazing:
"Valley House Restaurant
10767 Woodside Avenue (at Magnolia), Santee, 619-562-7878. This is for
Cornbelt folks, plus wannabes who enjoy plain-speaking, plenty-of-it Iowan
food. Take the morning special, "Iowa Breakfast": breaded pork tenderloin,
two eggs, and hash browns, fries, or grits, plus a choice of biscuits,
muffins, or toast -- it's delicious. Lunch or dinnertime you can't go
wrong ordering the signature "Iowa Porker" hot sandwich (breaded pork
tenderloin in a bun with soup, potato salad, or steak fries) or the "Iowa
Beefers" (seasoned ground beef simmered in chicken broth, piled into a
burger bun). Open three meals, seven days. Inexpensive. -- E.B. (8/01)"
http://www.sdreader.com/php/rrglist.php3?area=06
but maps.yahoo.com says that it is 92 miles from my house ...
Blair P. Houghton
Actually, I had it in Iowa, two weeks ago, and they
bollixed it.
--Blair
"I don't know about you, but where
they get theirs, they don't come
seasoned."
Blair P. Houghton
>Of course, I have to assume these breaded tenderloins have been beat flat, as
Exactly how it works. Some keep some sort of thickness,
probably by starting as cuts more than an inch thick,
but most are close to scallopine.
>I've never seen anything but round tenderloins in the raw. What are the
>classic condiments on such a great looking sandwich?
Pickles seem to be mandatory. I get mine with pickles,
lettuce, and mayo, but like them with tomato and hot
sauce, too. I don't see the point of both pickles and
mustard without ketchup, and I don't think ketchup is so
great on these.
The Tenderloin belt probably runs from central Iowa through
central Illinois and central Indiana. There are pig farms
all over the place out here.
--Blair
"I'm going to have to transplant
the meme to Phoenix."
Richard Kaszeta
> The Tenderloin belt probably runs from central Iowa through
> central Illinois and central Indiana. There are pig farms
> all over the place out here.
It makes it north in Southern MN as well, I've seen the Pork
Tenderloin decently prepared in both Austin and Pipestone, MN.
--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich
Nancy Dooley
Thenkyew, thenkyewverymuch. ;-)
No true tenderloin has cheese, not even as an option.
Usual condiments are mustard, pickle & onion. Some renegades put
ketchup on them.
I think anywhere here in Iowa-Illinois-Nebraska-maybe Indiana could be
called "tenderloin country." I don't know about our northern
neighbors - Barb, are they easy to find in Minnesota?
You just buy boneless pork loin cutlets - pound the bejiggers out of
them until they're thin and flat - bread them however you like - I
usually use very, very fine cracker crumbs - deep fry - serve on a
round bun. To die for.
N.
ra...@vt.edu
> The Tenderloin belt probably runs from central Iowa through
> central Illinois and central Indiana. There are pig farms
> all over the place out here.
And Germany. When I was there about 10 years ago I had
lunch in a fast-food kind of place called "Mega Schnitzel"
which basically served a deep fried pork tenderloin as
you have been describing. I think it was a restaurant chain.
Bill Ranck
Blacksburg, Va.
Default User
>
> Blair P. Houghton <b@p.h> writes:
> > The Tenderloin belt probably runs from central Iowa through
> > central Illinois and central Indiana. There are pig farms
> > all over the place out here.
>
> It makes it north in Southern MN as well, I've seen the Pork
> Tenderloin decently prepared in both Austin and Pipestone, MN.
Restaurants in Missouri make them as well. I haven't had one in a while,
now I'm really starting to get a hankering!
Brian Rodenborn
JimLane
Hi ho, hi ho - its off to the market I go!
jim
Blair P. Houghton
>Blair P. Houghton <b@p.h> writes:
>> The Tenderloin belt probably runs from central Iowa through
>> central Illinois and central Indiana. There are pig farms
>> all over the place out here.
>
>It makes it north in Southern MN as well, I've seen the Pork
>Tenderloin decently prepared in both Austin and Pipestone, MN.
Pipestone!
My parents lived in Pipestone. And Spearfish, SD.
I visited grandparents there when I was wee.
--Blair
"Gotta respect a meme from your toddlerhood."
Blair P. Houghton
>>>Blair P. Houghton <b@p.h> writes:
>>>>The Tenderloin belt probably runs from central Iowa through
>>>>central Illinois and central Indiana. There are pig farms
>>>>all over the place out here.
>
It's surprising that it's still sort of a midwestern secret.
Because, unlike hotdish, it's really good and really easy.
--Blair
"I seen an industry boomlet."
Blair P. Houghton
Proper schnitzel is veal, but I don't suppose pork would
be unsurprising, and yes, the Germans did invent the idea
that "wider is better". I have a buddy who works in Austria
who talks about the schnitzels and holds his hands over a
foot apart.
--Blair
"Pass the Tapatio."
Socks
> "Valley House Restaurant [...]
> but maps.yahoo.com says that it is 92 miles from my house ...
kinda funny ... so i was out yesterday and stopped at a local burger joint
for their monster cheeseburger. after i ordered, i noticed that they had
a "pork tenderloin sandwich" in the middle of their sandwich menu. so i
said to the girl, "i noticed that pork tenderloin sandwich" and she said
"pork tenderloin, no more." hoping to draw out a little information, i
said "people have been telling me to try one, if that is like the
midwestern (iowa) thing." she answered "no more."
heck of a conversation! lol.
but i can report that the pork tenderloin sandwich made at least a brief
appearance in north orange county, california.
Bob
> we live in the internet age, and google is amazing:
>
> "Valley House Restaurant
>
> 10767 Woodside Avenue (at Magnolia), Santee, 619-562-7878. This is for
> Cornbelt folks, plus wannabes who enjoy plain-speaking, plenty-of-it Iowan
> food. Take the morning special, "Iowa Breakfast": breaded pork tenderloin,
> two eggs, and hash browns, fries, or grits, plus a choice of biscuits,
> muffins, or toast -- it's delicious. Lunch or dinnertime you can't go
> wrong ordering the signature "Iowa Porker" hot sandwich (breaded pork
> tenderloin in a bun with soup, potato salad, or steak fries) or the "Iowa
> Beefers" (seasoned ground beef simmered in chicken broth, piled into a
> burger bun). Open three meals, seven days. Inexpensive. -- E.B. (8/01)"
>
> http://www.sdreader.com/php/rrglist.php3?area=06
>
> but maps.yahoo.com says that it is 92 miles from my house ...
Hmmm....the menu sure sounds like the restaurant I remember, but it was
definitely NOT at Magnolia. It might have moved in the four years since
I've been there, but in that case, it's also changed its name: I would have
remembered "Valley House," because my San Diego phone number was a
transposed digit away from a restaurant named "Pine Valley House," and I'd
get phone calls for them all the time.
Now, I don't know how the rest of you deal with wrong numbers, but I would
always politely tell the callers that they had the wrong number. And about a
third of the time after I told them, my phone would ring AGAIN, ten seconds
later; the imbecile would have dialed THE SAME NUMBER and somehow expected
the call to magically go somewhere else this time.
So at that point, I figured that they owed me some entertainment, and I'd
have fun: When the phone rang that second time, I'd pick it up and say,
"Pine Valley House, can I help you?" I'd tell people, "Sure, bring your
party of twelve, we'll be all set up for you." Or, "The refrigerator broke
down two days ago and we haven't got anything fresh, but if you don't mind
that, we're still cooking." My all-time whopper was when I asked, "Excuse
me, will this be a party of Filipinos and Hispanics? You don't sound white
enough for me to take your reservation."
Oh, the memories...
Bob
Bob Slover
Nancy Dooley wrote:
>
> No true tenderloin has cheese, not even as an option.
>
> Usual condiments are mustard, pickle & onion. Some renegades put
> ketchup on them.
>
> I think anywhere here in Iowa-Illinois-Nebraska-maybe Indiana could be
> called "tenderloin country." I don't know about our northern
> neighbors - Barb, are they easy to find in Minnesota?
>
> You just buy boneless pork loin cutlets - pound the bejiggers out of
> them until they're thin and flat - bread them however you like - I
> usually use very, very fine cracker crumbs - deep fry - serve on a
> round bun. To die for.
>
> N.
I grew up in western Illinois and they used to be an actually a piece of
Pork Tenderloin that was pounded flat and cooked on a griddle they were NOT
breaded and deep fried, that didn't start to happen until the late 1960's.
Dill pickles and Mustard were the condiments used, if I ever saw ketchup on
one I would have sent it back thinking it must still be bleeding and
wasn't done!
Later,
BobSlo
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Tom Royer
"Charles Gifford" <taxi...@earthlink.net> wrote in message
news:fORac.10763$lt2....@newsread1.news.pas.earthlink.net...
>
But I grew up in southern Indiana and was taught how
to make this delight by my mother. No cheese, and
use cracker crumbs rather than bread crumbs.
Tom Royer
"Bob Slover" <bob...@flink.com> wrote in message
news:4076377D...@flink.com...
Dill pickles for sure, but I grew up with ketchup on
them, not mustard.
--
Tom Royer
Lead Engineer
The MITRE Corporation
202 Burlington Road
Bedford, MA 01730
Voice: (781) 271-8399
Cell: (978) 290-2086
FAX: (781) 271-8500
"If you're not free to fail, you're not free." -- Gene Burns
Tank
"Bob" <virtualgoth@die_spammer.com> wrote in message
news:406f4218$0$43255$45be...@newscene.com...
>
> So at that point, I figured that they owed me some entertainment, and I'd
> have fun: When the phone rang that second time, I'd pick it up and say,
> "Pine Valley House, can I help you?" I'd tell people, "Sure, bring your
> party of twelve, we'll be all set up for you." Or, "The refrigerator
broke
> down two days ago and we haven't got anything fresh, but if you don't mind
> that, we're still cooking." My all-time whopper was when I asked, "Excuse
> me, will this be a party of Filipinos and Hispanics? You don't sound white
> enough for me to take your reservation."
>
> Oh, the memories...
>
> Bob
>
not remember how many cabs I dispatched at 3:00am when I was a teen ager.
Some of those people may still be waiting for a ride.
--
Tank
This Space To Let. Corner of Walk & Don't Walk.
Richard Kaszeta
> My parent's phone number is one digit away from a local taxi company. I do
> not remember how many cabs I dispatched at 3:00am when I was a teen ager.
> Some of those people may still be waiting for a ride.
Yup. I used to have an office phone that was one digit away from the
Red Lobster in Roseville, MN, and you learned never to pick up the
phone if you stayed after 6pm, since it was *always* someone calling
for reservations.
I was soooo happy when they did the 612/651 area code split[1], since
then the Red Lobster was in the other area code.
[1] One of the few ways I was glad with that split, since otherwise
that split was very, very, messy.