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Iowa pork sandwich
I made the Iowa pork sandwich last night. Even though my husband is from Iowa he has never had one. I will make this again. Tasty. The first thing he said after his first bite was 'good.' There are many recipes on the 'Net but I chose this one. This is an excellent way to use those hugely thick loin pork chops we get at Costco. I cut just one in half laterally and pounded both halves until a generous 1/4 inch thick. Recipe and instructions are as I found them. You are all good cooks so I figure you'll be able to adjust for your own circumstances. I used bolilo rolls, a hoagie roll would work fine as well. I figure this is now part of my repertoire Iowa Breaded Pork Tenderloin Sandwich 1/26/18 very good " 1 pork tenderloin trimmed " 3/4cup oil " 1 egg " 1/2cup milk " 1cup AP flour " 1/2cup bread crumbs " 1teaspoon salt " 1/2teaspoon pepper " 1/2teaspoon onion powder " 1/2teaspoon garlic powder Instructions 1. Start with about a quarter inch of oil in a large pan. I used a 12 cast iron chicken fryer, but any heavy large fry pan would work. Preheat oven and a tray to 200 to use to keep batches warm while you do additional trays. Put the oil over medium heat and heat to 365. You need to check temp, and a good instant read thermometer is great here. 2. Trim a pork tenderloin of any fat and silverskin. Now cut into four equal size piece. You are going for approximately equal weight. Next "butterfly" the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. 3. Next cover with plastic wrap and pound to 1/4 inch thick. Some go to 1/8 inch, but that becomes huge. 4. Set up two pans. In the first, combine one egg and 1/2 cup milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. 5. Start with coating the meat with the egg wash. Shake to remove excess. Coat well in the flour mixture and shake off excess. 6. Place in the 365-degree oil. Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy. 7. Cook until golden brown and internal temp of 160 plus. You will need to adjust heat to keep the oil in the 365 range. You will not be able to keep it perfect but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from overheating. 8. Transfer the completed tenderloin to the heated oven and pan to keep warm for serving. Janet US |
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Iowa pork sandwich
Janet B. wrote:
> I made the Iowa pork sandwich last night. Even though my husband is > from Iowa he has never had one. I will make this again. Tasty. The > first thing he said after his first bite was 'good.' There are many > recipes on the 'Net but I chose this one. This is an excellent way to > use those hugely thick loin pork chops we get at Costco. I cut just > one in half laterally and pounded both halves until a generous 1/4 > inch thick. Recipe and instructions are as I found them. You are all > good cooks so I figure you'll be able to adjust for your own > circumstances. I used bolilo rolls, a hoagie roll would work fine as > well. I figure this is now part of my repertoire > > Iowa Breaded Pork Tenderloin Sandwich > 1/26/18 very good > " 1 pork tenderloin trimmed > " 3/4cup oil > " 1 egg > " 1/2cup milk > " 1cup AP flour > " 1/2cup bread crumbs > " 1teaspoon salt > " 1/2teaspoon pepper > " 1/2teaspoon onion powder > " 1/2teaspoon garlic powder > Instructions > 1. Start with about a quarter inch of oil in a large pan. I used > a 12 cast iron chicken fryer, but any heavy large fry pan would work. > Preheat oven and a tray to 200 to use to keep batches warm while you > do additional trays. Put the oil over medium heat and heat to 365. You > need to check temp, and a good instant read thermometer is great here. > 2. Trim a pork tenderloin of any fat and silverskin. Now cut into > four equal size piece. You are going for approximately equal weight. > Next "butterfly" the pieces. Do this by cutting 3/4 of the way through > and fold it back to double the size. > 3. Next cover with plastic wrap and pound to 1/4 inch thick. Some > go to 1/8 inch, but that becomes huge. > 4. Set up two pans. In the first, combine one egg and 1/2 cup > milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, > 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. > 5. Start with coating the meat with the egg wash. Shake to remove > excess. Coat well in the flour mixture and shake off excess. > 6. Place in the 365-degree oil. Fry for 3-4 minutes per side. > About a minute into each side, shake the pan a little to move the meat > a little, this will keep it from sticking and help it be crispy. > 7. Cook until golden brown and internal temp of 160 plus. You > will need to adjust heat to keep the oil in the 365 range. You will > not be able to keep it perfect but be aware you need to turn up the > heat. Between batches, you should turn the heat down to keep it from > overheating. > 8. Transfer the completed tenderloin to the heated oven and pan > to keep warm for serving. Excellent, Bravo! These were a staple of my Western Illinois/Eastern Iowa childhood, and something I dearly miss them, for some odd reason they are totally unknown in Chicago. One can order online from Amana Meat Shop he https://www.amanameatshop.com/prod_d...rk-tenderloins "If you've spent any time in the Midwest, you have probably experienced a Breaded Pork Tenderloin. Our pork tenderloins come from the leanest part of the loin, tenderized twice and blanketed with a light batter and cracker-crumb coating. Best if fried in your favorite oil and served with your favorite condiments. HOW TO COOK: Breaded pork tenderloins are best deep fried the old-fashioned way. Preheat oil to 375ยฐF. Add tenderloins and fry until golden brown and float to top of the oil. Cook approximately 5 minutes, turning half way through cooking time. Color and time may vary depending on your oil and fryer; make sure not to overcook. Keep frozen until cooking. Serve with your favorite condiments, bun is optional..." Your receipt is a good one, I will attempt it... -- Best Greg |
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Iowa pork sandwich
On 1/27/2018 1:21 PM, Steve La Wertz wrote:
> Excellent, Bravo! These were a staple of my Western Illinois/Eastern Iowa childhood, and something I dearly miss them, for some odd reason they are totally unknown in Chicago. Not so fast... https://www.culvers.com/locator?plac...+Ill&locate=Go https://www.culvers.com/menu-and-nut...rloin-sandwich |
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Iowa pork sandwich
U.S. Janet B. wrote:
> >I made the Iowa pork sandwich last night. Even though my husband is >from Iowa he has never had one. I will make this again. Tasty. The >first thing he said after his first bite was 'good.' There are many >recipes on the 'Net but I chose this one. If it's something you've made previously why pray tell did you need to search for a recipe??? >This is an excellent way to >use those hugely thick loin pork chops we get at Costco. I cut just >one in half laterally and pounded both halves until a generous 1/4 >inch thick. What did you do with the pork chop bone? And why buy thick chops if you're going to slice them thinner?!?!? Doncha know pounding meat breaks the muscle cells causing the meat to dry and toughen? Iffn you want thin simply slice thinly (cutlets), or it you're ascared to wield a sharp knife ask the butcher. Next time the urge to pound meat overcomes you I'm sure your hubby will gladly oblige.  >Recipe and instructions are as I found them. You are all >good cooks so I figure you'll be able to adjust for your own >circumstances. I used bolilo rolls, a hoagie roll would work fine as >well. I figure this is now part of my repertoire > >Iowa Breaded Pork Tenderloin Sandwich >1/26/18 very good >" 1 pork tenderloin trimmed You said pork chops, now you somehow switched to tenderloin?!?!? >" 3/4cup oil >" 1 egg >" 1/2cup milk >" 1cup AP flour >" 1/2cup bread crumbs >" 1teaspoon salt >" 1/2teaspoon pepper >" 1/2teaspoon onion powder >" 1/2teaspoon garlic powder Needs some herbs... Eyetalian herb blend works well. I prepare this very often with pork loin or skinless boneless chick titties... herbs make all the difference. The best, can't cook anything Italiano without: https://www.penzeys.com/online-catal...-24/p-183/pd-s >Instructions >1. Start with about a quarter inch of oil in a large pan. I used >a 12 cast iron chicken fryer, but any heavy large fry pan would work. >Preheat oven and a tray to 200 to use to keep batches warm while you >do additional trays. Put the oil over medium heat and heat to 365. You >need to check temp, and a good instant read thermometer is great here. >2. Trim a pork tenderloin of any fat and silverskin. Now cut into >four equal size piece. You are going for approximately equal weight. >Next "butterfly" the pieces. Do this by cutting 3/4 of the way through >and fold it back to double the size. >3. Next cover with plastic wrap and pound to 1/4 inch thick. Some >go to 1/8 inch, but that becomes huge. >4. Set up two pans. In the first, combine one egg and 1/2 cup >milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, >1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. >5. Start with coating the meat with the egg wash. Shake to remove >excess. Coat well in the flour mixture and shake off excess. >6. Place in the 365-degree oil. Fry for 3-4 minutes per side. >About a minute into each side, shake the pan a little to move the meat >a little, this will keep it from sticking and help it be crispy. >7. Cook until golden brown and internal temp of 160 plus. You >will need to adjust heat to keep the oil in the 365 range. You will >not be able to keep it perfect but be aware you need to turn up the >heat. Between batches, you should turn the heat down to keep it from >overheating. >8. Transfer the completed tenderloin to the heated oven and pan >to keep warm for serving. > >Janet US That seems overly complicated. I use a 12" pan for frying and as done stand on edge in paper towel lined caserole for absorbing excess oil. Reheat in nuker or drape with hot tomato sauce and top with fresh cooked pasta. Tonights dinner will be fried saw-seege with pasta in tomato sauce... been done for hours, just need to put it on a low simmer flame. Ain't ya eber heard that a picture is worth a thousand woids? Chick Tiddy: https://postimg.org/image/meqf2tx91/ https://postimg.org/image/fo9xtguol/ https://postimg.org/image/760hp9lmt/ |
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Iowa pork sandwich
On 1/27/2018 2:09 PM, wrote:
> U.S. Janet B. wrote: >> >> I made the Iowa pork sandwich last night. Even though my husband is >>from Iowa he has never had one. I will make this again. Tasty. The >> first thing he said after his first bite was 'good.' There are many >> recipes on the 'Net but I chose this one. > > If it's something you've made previously why pray tell did you need to > search for a recipe??? We don't all have perfect memories perhaps... >> This is an excellent way to >> use those hugely thick loin pork chops we get at Costco. I cut just >> one in half laterally and pounded both halves until a generous 1/4 >> inch thick. > > What did you do with the pork chop bone? Mostly the Costco chops are center cut without bone. > And why buy thick chops if > you're going to slice them thinner?!?!? Price... Quality of the pork... > Doncha know pounding meat > breaks the muscle cells causing the meat to dry and toughen? I've not had that problem with pork, ymmv. You do realize this is how a cube steak is prep'd too, yes? > Iffn you > want thin simply slice thinly (cutlets), or it you're ascared to wield > a sharp knife ask the butcher. But she obviously isn't - hence her explanation of how she cut them down. > Next time the urge to pound meat > overcomes you I'm sure your hubby will gladly oblige. Mebbe he was busy. >> Recipe and instructions are as I found them. You are all >> good cooks so I figure you'll be able to adjust for your own >> circumstances. I used bolilo rolls, a hoagie roll would work fine as >> well. I figure this is now part of my repertoire >> >> Iowa Breaded Pork Tenderloin Sandwich >> 1/26/18 very good >> " 1 pork tenderloin trimmed > > You said pork chops, now you somehow switched to tenderloin?!?!? Good grief, where the **** do you think the tenderloin came from? > >> " 3/4cup oil >> " 1 egg >> " 1/2cup milk >> " 1cup AP flour >> " 1/2cup bread crumbs >> " 1teaspoon salt >> " 1/2teaspoon pepper >> " 1/2teaspoon onion powder >> " 1/2teaspoon garlic powder > > Needs some herbs... Eyetalian herb blend works well. But this is an /Iowan/ dish, not an "Eyetalian" one. > I prepare this > very often with pork loin or skinless boneless chick titties... herbs > make all the difference. The best, can't cook anything Italiano > without: > https://www.penzeys.com/online-catal...-24/p-183/pd-s A company run by a hard left ideologue. Good spices, bad politics. Why are you giving them YOUR bidnits? https://www.washingtontimes.com/news...ack-on-trump-/ CEO Bill Penzey continues attack on Trump voters: "He has no constituency The CEO of a nationwide spice retail chain is continuing his attack on President-elect Donald Trumps supporters, painting them as a bunch of uneducated, white heterosexual males that his company is actually doing better without. Penzeys Spices CEO Bill Penzey made headlines last month for comments he made in an email newsletter to customers slamming Trump supporters for electing an openly racist candidate. He remained unapologetic amid the backlash and accused Republicans of committing the biggest act of racism in American history since Wallace stood in the schoolhouse doorway 53 years ago. On Thursday, Mr. Penzey penned an open letter urging Americas CEOs to join in rejecting the president-elect. In the aftermath of the election, seeing the intentional damage inflicted on so many outside the white heterosexual male world, we raised our voice. We felt we had to, he wrote. And while the reasons for why we took a stand might be specific to our unique outlook, what we learned actually applies to all commerce in the United States. What we learned is that President-elect Donald Trump has no real support. Voters, sure, but no constituency. Running a campaign on "that horrible-terrible-woman who should be locked up, while at the same time working to raise fear of minorities among white voters with limited access to education, clearly achieved its goal. But none of it left Americans with any sense of connection to the candidate they actually voted for. Mr. Penzey said that while the company has lost many of its angry, fringe-right customers, online sales are actually up 59.9 percent and gift box sales up 135 percent since his original newsletter. >> Instructions >> 1. Start with about a quarter inch of oil in a large pan. I used >> a 12 cast iron chicken fryer, but any heavy large fry pan would work. >> Preheat oven and a tray to 200 to use to keep batches warm while you >> do additional trays. Put the oil over medium heat and heat to 365. You >> need to check temp, and a good instant read thermometer is great here. >> 2. Trim a pork tenderloin of any fat and silverskin. Now cut into >> four equal size piece. You are going for approximately equal weight. >> Next "butterfly" the pieces. Do this by cutting 3/4 of the way through >> and fold it back to double the size. >> 3. Next cover with plastic wrap and pound to 1/4 inch thick. Some >> go to 1/8 inch, but that becomes huge. >> 4. Set up two pans. In the first, combine one egg and 1/2 cup >> milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, >> 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. >> 5. Start with coating the meat with the egg wash. Shake to remove >> excess. Coat well in the flour mixture and shake off excess. >> 6. Place in the 365-degree oil. Fry for 3-4 minutes per side. >> About a minute into each side, shake the pan a little to move the meat >> a little, this will keep it from sticking and help it be crispy. >> 7. Cook until golden brown and internal temp of 160 plus. You >> will need to adjust heat to keep the oil in the 365 range. You will >> not be able to keep it perfect but be aware you need to turn up the >> heat. Between batches, you should turn the heat down to keep it from >> overheating. >> 8. Transfer the completed tenderloin to the heated oven and pan >> to keep warm for serving. >> >> Janet US > > That seems overly complicated. Wah! What a travesty she posted a recipe that doesn't pass your seal of approval... > I use a 12" pan for frying and as done > stand on edge in paper towel lined caserole for absorbing excess oil. That's nice, so? > Reheat in nuker or drape with hot tomato sauce and top with fresh > cooked pasta. But that would not be an Iowa pork sammich then, duh! > Tonights dinner will be fried saw-seege with pasta in > tomato sauce... BORING! > been done for hours, just need to put it on a low > simmer flame. Oh that's fresh....not... > Ain't ya eber heard that a picture is worth a thousand woids? > Chick Tiddy: > https://postimg.org/image/meqf2tx91/ > https://postimg.org/image/fo9xtguol/ > https://postimg.org/image/760hp9lmt/ Great looking chops, try not to swim them in tomater souse, eh? |
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Iowa pork sandwich
On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
> > I made the Iowa pork sandwich last night. Even though my husband is > from Iowa he has never had one. I will make this again. Tasty. The > first thing he said after his first bite was 'good.' There are many > recipes on the 'Net but I chose this one. This is an excellent way to > use those hugely thick loin pork chops we get at Costco. ??? Wait a sec? Loin chops? I thought that regional favourite was made with tenderloin. > I cut just > one in half laterally and pounded both halves until a generous 1/4 > inch thick. Recipe and instructions are as I found them. You are all > good cooks so I figure you'll be able to adjust for your own > circumstances. I used bolilo rolls, a hoagie roll would work fine as > well. I figure this is now part of my repertoire > > Iowa Breaded Pork Tenderloin Sandwich ^^^^^^^^^^^^ > 1/26/18 very good > " 1 pork tenderloin trimmed ^^^^^^^^^^ It looks good and I have seen it on cooking shows. It wasn't that long ago that there was a discussion here about tenderloin and some people were quite confused about what cut of pork it is. What you made was an enhanced pork schnitzel. They are typically made with a slice of pork loin that it pounded out to a fraction of the sliced thickness, then breaded and fried. http://www.foodnetwork.com/recipes/p...recipe-2013974 I'm not saying what you made would not be good.... just pointing out that the Iowa sandwich involves pork tenderloin, not loin. The tenderloin is one of my favourite cuts of pork. I think it is one of the most versatile cuts. It can be roasted whole, marinated and roasted, stuffed and roasted. It can be cut up and marinated in a variety of marinades. When I was a kid my mother usually Frenched it and did a schnitzel type of treatment on it, but didn't pound it out that much. One of my favourite treatments, but not a heart healthy one, is to pound slice the tenderloin into medallions and fry them in butter, take them out and then use the leftover butter to make a cream sauce that can involve things like mushroom. One of the best I ever tried was to add sliced dried apricot and curry. |
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Iowa pork sandwich
On Saturday, January 27, 2018 at 9:30:14 AM UTC-10, U.S. Janet B. wrote:
> I made the Iowa pork sandwich last night. Even though my husband is > from Iowa he has never had one. I will make this again. Tasty. The > first thing he said after his first bite was 'good.' There are many > recipes on the 'Net but I chose this one. This is an excellent way to > use those hugely thick loin pork chops we get at Costco. I cut just > one in half laterally and pounded both halves until a generous 1/4 > inch thick. Recipe and instructions are as I found them. You are all > good cooks so I figure you'll be able to adjust for your own > circumstances. I used bolilo rolls, a hoagie roll would work fine as > well. I figure this is now part of my repertoire > > Iowa Breaded Pork Tenderloin Sandwich > 1/26/18 very good > " 1 pork tenderloin trimmed > " 3/4cup oil > " 1 egg > " 1/2cup milk > " 1cup AP flour > " 1/2cup bread crumbs > " 1teaspoon salt > " 1/2teaspoon pepper > " 1/2teaspoon onion powder > " 1/2teaspoon garlic powder > Instructions > 1. Start with about a quarter inch of oil in a large pan. I used > a 12 cast iron chicken fryer, but any heavy large fry pan would work. > Preheat oven and a tray to 200 to use to keep batches warm while you > do additional trays. Put the oil over medium heat and heat to 365. You > need to check temp, and a good instant read thermometer is great here. > 2. Trim a pork tenderloin of any fat and silverskin. Now cut into > four equal size piece. You are going for approximately equal weight. > Next "butterfly" the pieces. Do this by cutting 3/4 of the way through > and fold it back to double the size. > 3. Next cover with plastic wrap and pound to 1/4 inch thick. Some > go to 1/8 inch, but that becomes huge. > 4. Set up two pans. In the first, combine one egg and 1/2 cup > milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, > 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. > 5. Start with coating the meat with the egg wash. Shake to remove > excess. Coat well in the flour mixture and shake off excess. > 6. Place in the 365-degree oil. Fry for 3-4 minutes per side. > About a minute into each side, shake the pan a little to move the meat > a little, this will keep it from sticking and help it be crispy. > 7. Cook until golden brown and internal temp of 160 plus. You > will need to adjust heat to keep the oil in the 365 range. You will > not be able to keep it perfect but be aware you need to turn up the > heat. Between batches, you should turn the heat down to keep it from > overheating. > 8. Transfer the completed tenderloin to the heated oven and pan > to keep warm for serving. > > Janet US He'd probably like a katsu sando. Who the heck wouldn't? http://iamafoodblog.com/katsu-sando-...ndwich-recipe/ |
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Iowa pork sandwich
On 1/27/2018 4:50 PM, Hank Rogers wrote:
> wrote: >> U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night.ย* Even though my husband is >>> from Iowa he has never had one.ย* I will make this again.ย* Tasty.ย* The >>> first thing he said after his first bite was 'good.'ย* There are many >>> recipes on the 'Net but I chose this one. >> >> If it's something you've made previously why pray tell did you need to >> search for a recipe??? >> >>> This is an excellent way to >>> use those hugely thick loin pork chops we get at Costco.ย* I cut just >>> one in half laterally and pounded both halves until a generous 1/4 >>> inch thick. >> >> What did you do with the pork chop bone?ย* And why buy thick chops if >> you're going to slice them thinner?!?!?ย* Doncha know pounding meat >> breaks the muscle cells causing the meat to dry and toughen?ย* Iffn you >> want thin simply slice thinly (cutlets), or it you're ascared to wield >> a sharp knife ask the butcher.ย* Next time the urge to pound meat >> overcomes you I'm sure your hubby will gladly oblige. >> >>> Recipe and instructions are as I found them.ย* You are all >>> good cooks so I figure you'll be able to adjust for your own >>> circumstances.ย* I used bolilo rolls, a hoagie rollย* would work fine as >>> well.ย*ย* I figure this is now part of my repertoire >>> >>> Iowa Breaded Pork Tenderloin Sandwich >>> 1/26/18 very good >>> "ย*ย*ย* 1 pork tenderloin trimmed >> >> You said pork chops, now you somehow switched to tenderloin?!?!? >> >>> "ย*ย*ย* 3/4cup oil >>> "ย*ย*ย* 1 egg >>> "ย*ย*ย* 1/2cup milk >>> "ย*ย*ย* 1cup AP flour >>> "ย*ย*ย* 1/2cup bread crumbs >>> "ย*ย*ย* 1teaspoon salt >>> "ย*ย*ย* 1/2teaspoon pepper >>> "ย*ย*ย* 1/2teaspoon onion powder >>> "ย*ย*ย* 1/2teaspoon garlic powder >> >> Needs some herbs... Eyetalian herb blend works well.ย* I prepare this >> very often with pork loin or skinless boneless chick titties... herbs >> make all the difference.ย* The best, can't cook anything Italiano >> without: >> https://www.penzeys.com/online-catal...-24/p-183/pd-s >> >>> Instructions >>> 1.ย*ย*ย* Start with about a quarter inch of oil in a large pan. I used >>> a 12 cast iron chicken fryer, but any heavy large fry pan would work. >>> Preheat oven and a tray to 200 to use to keep batches warm while you >>> do additional trays. Put the oil over medium heat and heat to 365. You >>> need to check temp, and a good instant read thermometer is great here. >>> 2.ย*ย*ย* Trim a pork tenderloin of any fat and silverskin. Now cut into >>> four equal size piece. You are going for approximately equal weight. >>> Next "butterfly" the pieces. Do this by cutting 3/4 of the way through >>> and fold it back to double the size. >>> 3.ย*ย*ย* Next cover with plastic wrap and pound to 1/4 inch thick. Some >>> go to 1/8 inch, but that becomes huge. >>> 4.ย*ย*ย* Set up two pans. In the first, combine one egg and 1/2 cup >>> milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, >>> 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. >>> 5.ย*ย*ย* Start with coating the meat with the egg wash. Shake to remove >>> excess. Coat well in the flour mixture and shake off excess. >>> 6.ย*ย*ย* Place in the 365-degree oil. Fry for 3-4 minutes per side. >>> About a minute into each side, shake the pan a little to move the meat >>> a little, this will keep it from sticking and help it be crispy. >>> 7.ย*ย*ย* Cook until golden brown and internal temp of 160 plus. You >>> will need to adjust heat to keep the oil in the 365 range. You will >>> not be able to keep it perfect but be aware you need to turn up the >>> heat. Between batches, you should turn the heat down to keep it from >>> overheating. >>> 8.ย*ย*ย* Transfer the completed tenderloin to the heated oven and pan >>> to keep warm for serving. >>> >>> Janet US >> >> That seems overly complicated.ย* I use a 12" pan for frying and as done >> stand on edge in paper towel lined caserole for absorbing excess oil. >> Reheat in nuker or drape with hot tomato sauce and top with fresh >> cooked pasta.ย* Tonights dinner will be fried saw-seege with pasta in >> tomato sauce... been done for hours, just need to put it on a low >> simmer flame. >> Ain't ya eber heard that a picture is worth a thousand woids? >> Chick Tiddy: >> https://postimg.org/image/meqf2tx91/ >> https://postimg.org/image/fo9xtguol/ >> https://postimg.org/image/760hp9lmt/ >> > > > Pshaw, popeye, a teeny 12 inch pan ain't no good. What if bluto comes > for dinner? Use a 24 inch skillet for those long cattle drives to Lung > Guyland, from yoose ranch in uppity-state noo yawk. Don't forget the 20 > gallon iron kettle for the beans. And 100 lb cornmeal on the chuckwagon > for soppin' bread. > > > Does Olive Oyl pound yoose saw-seege while yoose cooks for the cowboys? > > ROFL! |
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Iowa pork sandwich
On 1/27/2018 2:45 PM, Dave Smith wrote:
> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >> >> I made the Iowa pork sandwich last night.ย* Even though my husband is >> from Iowa he has never had one.ย* I will make this again.ย* Tasty.ย* The >> first thing he said after his first bite was 'good.'ย* There are many >> recipes on the 'Net but I chose this one.ย* This is an excellent way to >> use those hugely thick loin pork chops we get at Costco. > > ??? Wait a sec?ย* Loin chops? OMG! The RFC bull bois are off and running again... > I thought that regional favourite was made > with tenderloin. Where do YOU think "thick loin pork chops" come from anyway? https://www.costco.com/pork.html https://www.costco.com/Pork-Loin-Top...100395204.html My Gawd! https://cimeatbook.com/pork-cuts-a-visual-guide/ >> I cut just >> one in half laterally and pounded both halves until a generous 1/4 >> inch thick.ย* Recipe and instructions are as I found them.ย* You are all >> good cooks so I figure you'll be able to adjust for your own >> circumstances.ย* I used bolilo rolls, a hoagie rollย* would work fine as >> well.ย*ย* I figure this is now part of my repertoire >> >> Iowa Breaded Pork Tenderloin Sandwich > ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย* ^^^^^^^^^^^^ > >> 1/26/18 very good >> "ย*ย*ย* 1 pork tenderloin trimmed > ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย* ^^^^^^^^^^ > > It looks good and I have seen it on cooking shows.ย* It wasn't that long > ago that there was a discussion here about tenderloin and some people > were quite confused about what cut of pork it is. > > What you made was an enhanced pork schnitzel. Theyย* are typically made > with a slice of pork loin that it pounded out to a fraction of the > sliced thickness, then breaded and fried. Loin...as in tender~LOIN... Chop, as in: https://www.costco.com/Pork-Loin-Top-Loin-Chops- > http://www.foodnetwork.com/recipes/p...recipe-2013974 > > > I'm not saying what you made would not be good.... Oh that's just so very nice of you! > just pointing out > that the Iowa sandwich involves pork tenderloin, not loin. https://www.costco.com/Pork-Loin-Top-Loin-Chops- https://www.culvers.com/menu-and-nut...rloin-sandwich Inspired by an Iowa farmland specialty, our Pork Tenderloin Sandwich uses premium /center-cut pork loin/. Hand breaded with seasoned cracker crumbs and fried golden brown on a lightly buttered, toasted bun. > The tenderloin is one of my favourite cuts of pork. I think it is one of > the most versatile cuts.ย* It can be roasted whole, marinated and > roasted, stuffed and roasted. It can be cut up and marinated in a > variety of marinades.ย* When I was a kid my mother usually Frenched it > and did a schnitzel type of treatment on it, but didn't pound it out > that much. Blah, blah, blah, blah.... WHO ****ING CARES! > One of my favourite treatments, but not a heart healthy one, is to pound > slice the tenderloin into medallions and fry them in butter, take them > out and then use the leftover butter to make a cream sauce that can > involve things like mushroom. One of the best I ever tried was to add > sliced dried apricot and curry. And just like Sheldon, it's ALL ABOUT YOU AND YOU ONLY, right canucklehead??? The woman cooks a traditional regional specialty, nails it, shares her recipe and methodology and the best YOU can do it nitpick the **** out of it and go off on some old fart reverie about your mommy's pork 'chops' (pun intended)... YOU are the reason people stop sharing here. YOU are the type of self-important ego-diaper who sucks the damned life out of a room. The term "psychic vampire" would not be misapplied to you, trucker bully. Now go on, insult your wife by calling her Megatron again and be sure to rip on your favourite target "the sisterhood of stupidity", cuz that's really the main reason you roost here in the first place. |
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Iowa pork sandwich
On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
> wrote: >On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >> >> I made the Iowa pork sandwich last night. Even though my husband is >> from Iowa he has never had one. I will make this again. Tasty. The >> first thing he said after his first bite was 'good.' There are many >> recipes on the 'Net but I chose this one. This is an excellent way to >> use those hugely thick loin pork chops we get at Costco. > What part of " use those hugely thick loin pork chops we get at Costco. " didn't you understand? Janet US |
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Iowa pork sandwich
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Iowa pork sandwich
On 1/27/2018 2:52 PM, dsi1 wrote:
> On Saturday, January 27, 2018 at 9:30:14 AM UTC-10, U.S. Janet B. wrote: >> I made the Iowa pork sandwich last night. Even though my husband is >> from Iowa he has never had one. I will make this again. Tasty. The >> first thing he said after his first bite was 'good.' There are many >> recipes on the 'Net but I chose this one. This is an excellent way to >> use those hugely thick loin pork chops we get at Costco. I cut just >> one in half laterally and pounded both halves until a generous 1/4 >> inch thick. Recipe and instructions are as I found them. You are all >> good cooks so I figure you'll be able to adjust for your own >> circumstances. I used bolilo rolls, a hoagie roll would work fine as >> well. I figure this is now part of my repertoire >> >> Iowa Breaded Pork Tenderloin Sandwich >> 1/26/18 very good >> " 1 pork tenderloin trimmed >> " 3/4cup oil >> " 1 egg >> " 1/2cup milk >> " 1cup AP flour >> " 1/2cup bread crumbs >> " 1teaspoon salt >> " 1/2teaspoon pepper >> " 1/2teaspoon onion powder >> " 1/2teaspoon garlic powder >> Instructions >> 1. Start with about a quarter inch of oil in a large pan. I used >> a 12 cast iron chicken fryer, but any heavy large fry pan would work. >> Preheat oven and a tray to 200 to use to keep batches warm while you >> do additional trays. Put the oil over medium heat and heat to 365. You >> need to check temp, and a good instant read thermometer is great here. >> 2. Trim a pork tenderloin of any fat and silverskin. Now cut into >> four equal size piece. You are going for approximately equal weight. >> Next "butterfly" the pieces. Do this by cutting 3/4 of the way through >> and fold it back to double the size. >> 3. Next cover with plastic wrap and pound to 1/4 inch thick. Some >> go to 1/8 inch, but that becomes huge. >> 4. Set up two pans. In the first, combine one egg and 1/2 cup >> milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, >> 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder. >> 5. Start with coating the meat with the egg wash. Shake to remove >> excess. Coat well in the flour mixture and shake off excess. >> 6. Place in the 365-degree oil. Fry for 3-4 minutes per side. >> About a minute into each side, shake the pan a little to move the meat >> a little, this will keep it from sticking and help it be crispy. >> 7. Cook until golden brown and internal temp of 160 plus. You >> will need to adjust heat to keep the oil in the 365 range. You will >> not be able to keep it perfect but be aware you need to turn up the >> heat. Between batches, you should turn the heat down to keep it from >> overheating. >> 8. Transfer the completed tenderloin to the heated oven and pan >> to keep warm for serving. >> >> Janet US > > He'd probably like a katsu sando. Who the heck wouldn't? > > http://iamafoodblog.com/katsu-sando-...ndwich-recipe/ > See now THIS is an example of sharing but not tearing down. :-) Anathema to the RFC bully culture. :-( |
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Iowa pork sandwich
On 1/27/2018 3:06 PM, U.S. Janet B. wrote:
> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith > > wrote: > >> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night. Even though my husband is >>> from Iowa he has never had one. I will make this again. Tasty. The >>> first thing he said after his first bite was 'good.' There are many >>> recipes on the 'Net but I chose this one. This is an excellent way to >>> use those hugely thick loin pork chops we get at Costco. >> > > > What part of " use those hugely thick loin pork chops we get at > Costco. " didn't you understand? > > Janet US > All of it. Cuz here in RFC it's /always/ bully time! |
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Iowa pork sandwich
On 1/27/2018 3:09 PM, U.S. Janet B. wrote:
> On Sat, 27 Jan 2018 16:09:38 -0500, wrote: > >> U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night. Even though my husband is >> >from Iowa he has never had one. I will make this again. Tasty. The >>> first thing he said after his first bite was 'good.' There are many >>> recipes on the 'Net but I chose this one. >> >> If it's something you've made previously why pray tell did you need to >> search for a recipe??? >> > If you are unable to read for comprehension I suggest you stop > drinking and jerking off at the same time. > Special message for you Sheldon -- FU > +1 |
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Iowa pork sandwich
Sheldon, she is trying to make an authentic Iowa pork tenderloin, not some side job of
an Italian sandwich. Stick to what you know. ;-)). And since you don't know, the tenderloin sandwich made like this is neither dry nor inedible. I cannot answer for the Amana Colonies Mail order tenderloins...I have never had them by mail. But nearly every family restaurant or diner around here (southeast quadrant of Iowa) will serve one which is delicious, tender and juicy. Janet, your recipe looks fine...nothing mysterious, they are super simple. Enjoy. I suspect you have a very satisfied partner. N. |
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Iowa pork sandwich
On 1/27/2018 3:23 PM, Nancy2 wrote:
> Sheldon, she is trying to make an authentic Iowa pork tenderloin, not some side job of > an Italian sandwich. Stick to what you know. ;-)). And since you don't know, the tenderloin > sandwich made like this is neither dry nor inedible. I cannot answer for the Amana Colonies > Mail order tenderloins...I have never had them by mail. But nearly every family restaurant > or diner around here (southeast quadrant of Iowa) will serve one which is delicious, tender > and juicy. > > Janet, your recipe looks fine...nothing mysterious, they are super simple. Enjoy. I suspect > you have a very satisfied partner. > > N. > It's a great sammich, and dsi1's Katsu variant is cool too. I've had the Culver's product and enjoyed it. Pork is hard to get wrong. She was kind to share her recipe with us. |
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Iowa pork sandwich
Dave Smith wrote:
> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: > > > > I made the Iowa pork sandwich last night. Even though my husband is > > from Iowa he has never had one. I will make this again. Tasty. > > The first thing he said after his first bite was 'good.' There are > > many recipes on the 'Net but I chose this one. This is an > > excellent way to use those hugely thick loin pork chops we get at > > Costco. > > ??? Wait a sec? Loin chops? I thought that regional favourite was > made with tenderloin. > > > > I cut just > > one in half laterally and pounded both halves until a generous 1/4 > > inch thick. Recipe and instructions are as I found them. You are > > all good cooks so I figure you'll be able to adjust for your own > > circumstances. I used bolilo rolls, a hoagie roll would work fine > > as well. I figure this is now part of my repertoire > > > > Iowa Breaded Pork Tenderloin Sandwich > ^^^^^^^^^^^^ > > > 1/26/18 very good > > " 1 pork tenderloin trimmed > ^^^^^^^^^^ > > It looks good and I have seen it on cooking shows. It wasn't that > long ago that there was a discussion here about tenderloin and some > people were quite confused about what cut of pork it is. > > What you made was an enhanced pork schnitzel. They are typically > made with a slice of pork loin that it pounded out to a fraction of > the sliced thickness, then breaded and fried. > > http://www.foodnetwork.com/recipes/p...recipe-2013974 > > > I'm not saying what you made would not be good.... just pointing out > that the Iowa sandwich involves pork tenderloin, not loin. > > > The tenderloin is one of my favourite cuts of pork. I think it is one > of the most versatile cuts. It can be roasted whole, marinated and > roasted, stuffed and roasted. It can be cut up and marinated in a > variety of marinades. When I was a kid my mother usually Frenched it > and did a schnitzel type of treatment on it, but didn't pound it out > that much. > > One of my favourite treatments, but not a heart healthy one, is to > pound slice the tenderloin into medallions and fry them in butter, > take them out and then use the leftover butter to make a cream sauce > that can involve things like mushroom. One of the best I ever tried > was to add sliced dried apricot and curry. I remember that series. Best I know the 'Loin' is the big one (8 or more lbs) and the 'Tenderloin' is the little one (1-2lbs). Of them, I use the loin. They aren't the same cut but are similiar in other ways. Meantime dinner is almost ready. It's a little off the beaten path but then so am I. 2 small sausage patties each (home made, seasonings posted before but can again on request), simple fried potatoes with onions, basil and onion in olive oil. Chopped cabbage wilting in the remaining olive oil soon. Added is a variation on this. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Raisin-Rum loaf, xxcarol favorite Categories: Xxcarol, Breadmaker Yield: 12 Servings 1/2 c Sour cream 1/3 c Water 1 ea Egg 3 tb Dark rum 2 ts Butter 1 ts Vanilla powder 3 c Flour 3 tb Sugar 3/4 ts Salt 1 1/2 ts Yeast 1/2 c Dark raisins Oh this is good! It's a 1.5lb loaf set to white bread. It comes out a brown color as if it was a wheat bread and it's quite sweet like a dessert bread. Needs nothing to accompany it, just slice and eat! From one of my breadmaker books, with powdered vanilla added by xxcarol From the VB kitchen of xxcarol, 16JAN2008 ---------- This time use banana |
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Iowa pork sandwich
On 2018-01-27 5:06 PM, U.S. Janet B. wrote:
> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith > > wrote: > >> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night. Even though my husband is >>> from Iowa he has never had one. I will make this again. Tasty. The >>> first thing he said after his first bite was 'good.' There are many >>> recipes on the 'Net but I chose this one. This is an excellent way to >>> use those hugely thick loin pork chops we get at Costco. >> > > > What part of " use those hugely thick loin pork chops we get at > Costco. " didn't you understand? I think I missed the part where it had something to do with the famous Iowa pork tenderloin sandwich and the recipe you posted that called for pork tenderloin. As I pointed out in the post that seems to have offended you, some people here have confused pork tenderloin with pork loin. I am not the only one who noted that. |
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Iowa pork sandwich
On 1/27/2018 5:08 PM, Sqwertz wrote:
> Excellent answer and snippage. > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
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Iowa pork sandwich
On 1/27/2018 5:14 PM, Dave Smith wrote:
> On 2018-01-27 5:06 PM, U.S. Janet B. wrote: >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith >> > wrote: >> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>>> >>>> I made the Iowa pork sandwich last night.ย* Even though my husband is >>>> from Iowa he has never had one.ย* I will make this again.ย* Tasty.ย* The >>>> first thing he said after his first bite was 'good.'ย* There are many >>>> recipes on the 'Net but I chose this one.ย* This is an excellent way to >>>> use those hugely thick loin pork chops we get at Costco. >>> >> >> >> What part of " use those hugely thick loin pork chops we get at >> Costco. " didn't you understand? > > I think I missed the part where it had something to do with theย* famous > Iowa pork tenderloin sandwich and the recipe you posted that called for > pork tenderloin.ย* As I pointed out in the post that seems to have > offended you, some people here have confused pork tenderloin with pork > loin. I am not the only one whoย* noted that. > Why are you such a ****ing nitpicking assbag? The sammich can be made with any pork loin, tender or otherwise. |
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Iowa pork sandwich
On 1/27/2018 5:46 PM, Sqwertz wrote:
> And this has been discussed here a zillion times - > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
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Iowa pork sandwich
On 1/27/2018 5:48 PM, Sqwertz wrote:
> Tenderloin would break apart > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
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Iowa pork sandwich
On 1/27/2018 4:45 PM, Dave Smith wrote:
>> Iowa Breaded Pork Tenderloin Sandwich > ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย* ^^^^^^^^^^^^ > >> 1/26/18 very good >> "ย*ย*ย* 1 pork tenderloin trimmed > ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย*ย* ^^^^^^^^^^ > > It looks good and I have seen it on cooking shows.ย* It wasn't that long > ago that there was a discussion here about tenderloin and some people > were quite confused about what cut of pork it is. > > What you made was an enhanced pork schnitzel. Theyย* are typically made > with a slice of pork loin that it pounded out to a fraction of the > sliced thickness, then breaded and fried. > > http://www.foodnetwork.com/recipes/p...recipe-2013974 > > > I'm not saying what you made would not be good.... just pointing out > that the Iowa sandwich involves pork tenderloin, not loin. > > > The tenderloin is one of my favourite cuts of pork. I think it is one of > the most versatile cuts.ย* It can be roasted whole, marinated and > roasted, stuffed and roasted. It can be cut up and marinated in a > variety of marinades.ย* When I was a kid my mother usually Frenched it > and did a schnitzel type of treatment on it, but didn't pound it out > that much. > > One of my favourite treatments, but not a heart healthy one, is to pound > slice the tenderloin into medallions and fry them in butter, take them > out and then use the leftover butter to make a cream sauce that can > involve things like mushroom. One of the best I ever tried was to add > sliced dried apricot and curry. > Having seen photos, but never eaten, the tenderloin sandwich I was skeptical that is was an actual tenderloin. It is quite a large diameter. So . . . I cut up a tenderloin and pounded it out. Yes, you can get that big patty out of it. You only get 4 or five from the tenderloin. You can also get a good sandwich from pounding out a slice of loin, but loin is not tenderloin. Akin to calling a strip steak filet mignon. |
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Iowa pork sandwich
On Sat, 27 Jan 2018 19:14:27 -0500, Dave Smith
> wrote: >On 2018-01-27 5:06 PM, U.S. Janet B. wrote: >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith >> > wrote: >> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>>> >>>> I made the Iowa pork sandwich last night. Even though my husband is >>>> from Iowa he has never had one. I will make this again. Tasty. The >>>> first thing he said after his first bite was 'good.' There are many >>>> recipes on the 'Net but I chose this one. This is an excellent way to >>>> use those hugely thick loin pork chops we get at Costco. >>> >> >> >> What part of " use those hugely thick loin pork chops we get at >> Costco. " didn't you understand? > >I think I missed the part where it had something to do with the famous >Iowa pork tenderloin sandwich and the recipe you posted that called for >pork tenderloin. As I pointed out in the post that seems to have >offended you, some people here have confused pork tenderloin with pork >loin. I am not the only one who noted that. I apologize for my abrupt answer. Any time a response comes after one from Sheldon I am apt to be ugly. As to the pork I used. I was happy to find a way to use what I had. As I noted, I copied the instructions as given and allowed as how each of the good cooks here could find a way to adapt the recipe to their needs -- myself included. Janet US |
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Iowa pork sandwich
On Sat, 27 Jan 2018 20:13:13 -0500, Ed Pawlowski > wrote:
>On 1/27/2018 4:45 PM, Dave Smith wrote: > >>> Iowa Breaded Pork Tenderloin Sandwich >> ******************* ^^^^^^^^^^^^ >> >>> 1/26/18 very good >>> "*** 1 pork tenderloin trimmed >> ************** ^^^^^^^^^^ >> >> It looks good and I have seen it on cooking shows.* It wasn't that long >> ago that there was a discussion here about tenderloin and some people >> were quite confused about what cut of pork it is. >> >> What you made was an enhanced pork schnitzel. They* are typically made >> with a slice of pork loin that it pounded out to a fraction of the >> sliced thickness, then breaded and fried. >> >> http://www.foodnetwork.com/recipes/p...recipe-2013974 >> >> >> I'm not saying what you made would not be good.... just pointing out >> that the Iowa sandwich involves pork tenderloin, not loin. >> >> >> The tenderloin is one of my favourite cuts of pork. I think it is one of >> the most versatile cuts.* It can be roasted whole, marinated and >> roasted, stuffed and roasted. It can be cut up and marinated in a >> variety of marinades.* When I was a kid my mother usually Frenched it >> and did a schnitzel type of treatment on it, but didn't pound it out >> that much. >> >> One of my favourite treatments, but not a heart healthy one, is to pound >> slice the tenderloin into medallions and fry them in butter, take them >> out and then use the leftover butter to make a cream sauce that can >> involve things like mushroom. One of the best I ever tried was to add >> sliced dried apricot and curry. >> > >Having seen photos, but never eaten, the tenderloin sandwich I was >skeptical that is was an actual tenderloin. It is quite a large >diameter. So . . . I cut up a tenderloin and pounded it out. Yes, you >can get that big patty out of it. You only get 4 or five from the >tenderloin. > >You can also get a good sandwich from pounding out a slice of loin, but >loin is not tenderloin. Akin to calling a strip steak filet mignon. Loin or tenderloin didn't matter to me. I wanted an additional way to use what I had. Janet US |
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Iowa pork sandwich
On 1/27/2018 7:46 PM, Sqwertz wrote:
> On Sat, 27 Jan 2018 19:14:27 -0500, Dave Smith wrote: > >> I think I missed the part where it had something to do with the famous >> Iowa pork tenderloin sandwich and the recipe you posted that called for >> pork tenderloin. As I pointed out in the post that seems to have >> offended you, some people here have confused pork tenderloin with pork >> loin. I am not the only one who noted that. > > And this has been discussed here a zillion times - that most > tenderloin sandwiches are really made with pork loin even though they > say tenderloin. > > -sw > The recipe posted specifically called for tenderloin. The heading of the post though, correctly says pork sandwich sice a substitute was used. Proper terminology counts. No one calls notbob, Bob. Would be confusing. |
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Iowa pork sandwich
On 1/27/2018 5:24 PM, l not -l wrote:
> Today's > tenderloin would be difficult, if not impossible, to pound out to > the ~4 inch diameter commonly used for this sandwich. > Did it a couple of months ago. Easy to do. I was surprised it was so simple and so good. Had my doubts until I did it. Made four of them from one tenderloin. |
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Iowa pork sandwich
On 1/27/2018 8:44 PM, U.S. Janet B. wrote:
> Loin or tenderloin didn't matter to me. I wanted an additional way to > use what I had. > Janet US > That is what counts. Nothing wrong with a substitute if you like the end result. |
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Iowa pork sandwich
U.S. Janet B. wrote:
> On Sat, 27 Jan 2018 16:09:38 -0500, wrote: > >> U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night. Even though my husband is >> >from Iowa he has never had one. I will make this again. Tasty. The >>> first thing he said after his first bite was 'good.' There are many >>> recipes on the 'Net but I chose this one. >> >> If it's something you've made previously why pray tell did you need to >> search for a recipe??? >> > If you are unable to read for comprehension I suggest you stop > drinking and jerking off at the same time. > Special message for you Sheldon -- FU > How can he drink if he don't jerk off? Oh, wait, there are tits he could suck ... somewhere. |
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Iowa pork sandwich
Nancy2 wrote:
> Sheldon, she is trying to make an authentic Iowa pork tenderloin, not some side job of > an Italian sandwich. Stick to what you know. ;-)). And since you don't know, the tenderloin > sandwich made like this is neither dry nor inedible. I cannot answer for the Amana Colonies > Mail order tenderloins...I have never had them by mail. But nearly every family restaurant > or diner around here (southeast quadrant of Iowa) will serve one which is delicious, tender > and juicy. > > Janet, your recipe looks fine...nothing mysterious, they are super simple. Enjoy. I suspect > you have a very satisfied partner. > > N. > It sounded good to me. I would have gladly traded my supper of leftover meat loaf, macaroni&cheese, spinach, and biscuit. Don't know about now, but long ago, in the midwest, they ran hogs through the harvested corn fields to glean the leavings, and they produced some dam fine pork in the process. I imagine some very good recipes resulted. |
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Iowa pork sandwich
On Saturday, January 27, 2018 at 12:33:12 PM UTC-10, casa sobre ruedas wrote:
> > It's a great sammich, and dsi1's Katsu variant is cool too. > > I've had the Culver's product and enjoyed it. > > Pork is hard to get wrong. > > She was kind to share her recipe with us. The katsu sando is pretty much a regular pork cutlet sandwich except the cutlet is coated with panko and made with slices of pullman loaf white bread with the crust cut off and sliced into rectangles. It has shredded cabbage and will almost always be photographed sliced side up. I'm giving katsu sando 2 years to make it big stateside. Tonight I made spicy chicken thighs. The marinade was Park's Brand Kim Chee Sauce, chili garlic sauce, shoyu, a lot of garlic and honey. My aim was a very spicy piece of chicken - mission accomplished. The chicken was marinated overnight and then sous vide for and hour and 20 minutes after wiping off most of the marinade. Rice flour and flour was then added to the marinade to make a thick batter. The chicken was dipped in the batter and fried at high temperature in oil. The chicken came out very dark because of the large amount of honey. It came out exactly as I was aiming for. https://www.amazon.com/photos/share/...o8MARvxplvsuMX |
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Iowa pork sandwich
On 1/27/2018 7:26 PM, Sqwertz wrote:
> And it's one of the few recipes that actually IS referring to > tenderloin > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
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Iowa pork sandwich
On 1/27/2018 10:05 PM, dsi1 wrote:
> On Saturday, January 27, 2018 at 12:33:12 PM UTC-10, casa sobre ruedas wrote: >> >> It's a great sammich, and dsi1's Katsu variant is cool too. >> >> I've had the Culver's product and enjoyed it. >> >> Pork is hard to get wrong. >> >> She was kind to share her recipe with us. > > The katsu sando is pretty much a regular pork cutlet sandwich except the cutlet is coated with panko and made with slices of pullman loaf white bread with the crust cut off and sliced into rectangles. It has shredded cabbage and will almost always be photographed sliced side up. I'm giving katsu sando 2 years to make it big stateside. > I shall be ready to consume and enjoy then. > Tonight I made spicy chicken thighs. The marinade was Park's Brand Kim Chee Sauce, chili garlic sauce, shoyu, a lot of garlic and honey. My aim was a very spicy piece of chicken - mission accomplished. The chicken was marinated overnight and then sous vide for and hour and 20 minutes after wiping off most of the marinade. Rice flour and flour was then added to the marinade to make a thick batter. The chicken was dipped in the batter and fried at high temperature in oil. The chicken came out very dark because of the large amount of honey. It came out exactly as I was aiming for. > > https://www.amazon.com/photos/share/...o8MARvxplvsuMX > That is super creative but also quite dark. OK I get the honey will do that when fried. How was the taste, was it a caramel flavor? Or more on the candy sweet side? |
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Iowa pork sandwich
On Saturday, January 27, 2018 at 7:39:32 PM UTC-10, casa sobre ruedas wrote:
> > That is super creative but also quite dark. > > OK I get the honey will do that when fried. > > How was the taste, was it a caramel flavor? > > Or more on the candy sweet side? It has the spicy heat of pretty hot kim chee and a sweet taste of teriyaki sauce. It's two separate and distinct flavors and a wonderful combination. Parks Brand Kim Chee Sauce is like a sledgehammer of heat. It's great stuff but I'd like to come up with a substitute for it because that product could disappear at any moment. Anyway, the next time I make this it'll be sous vide first then a marinade for a day or so and then fried. My recipe is based on this: http://www.midlifecrisishawaii.com/2...chicken-alice/ |
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Iowa pork sandwich
It has occurred to me, in the midst of this "loin or tenderloin" discussion, that since Iowa
was originally settled by large communities of immigrants from Germany, I wonder if the original cut of pork has always been the loin (like that used for a pork schnitzel) but when a slice of loin is tenderized to a generous-sized 1/4" thick slice, the sandwich became a "Tender Loin Sandwich." And then a listener or a recipe writer wrote "Tenderloin Sandwich." It doesn't matter but it is something to consider since most of us here use a slice of loin, not tenderloin. As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to run it through the tenderizer twice, turning it 180 degrees for the second run. That produces a perfectly tenderized, thick enough, and juicy sandwich filling. N. |
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Iowa pork sandwich
Nancy2 wrote:
> > As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to > run it through the tenderizer twice, turning it 180 degrees for the second run. That > produces a perfectly tenderized, thick enough, and juicy sandwich filling. IMO, turning it 90 degrees would tenderize it much better. 180 degrees is pretty much redundant. |
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Iowa pork sandwich
On 1/27/2018 5:06 PM, U.S. Janet B. wrote:
> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith > > wrote: > >> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>> >>> I made the Iowa pork sandwich last night. Even though my husband is >>> from Iowa he has never had one. I will make this again. Tasty. The >>> first thing he said after his first bite was 'good.' There are many >>> recipes on the 'Net but I chose this one. This is an excellent way to >>> use those hugely thick loin pork chops we get at Costco. >> > > > What part of " use those hugely thick loin pork chops we get at > Costco. " didn't you understand? > > Janet US > Everyone is confusing the recipe (which you clearly stated adapt) with the fact that you cut some thick cut pork chops to make Iowa *style* pork sandwiches. The important thing is you both enjoyed them.  Jill |
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Iowa pork sandwich
On Sun, 28 Jan 2018 11:43:59 -0500, jmcquown >
wrote: >On 1/27/2018 5:06 PM, U.S. Janet B. wrote: >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith >> > wrote: >> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote: >>>> >>>> I made the Iowa pork sandwich last night. Even though my husband is >>>> from Iowa he has never had one. I will make this again. Tasty. The >>>> first thing he said after his first bite was 'good.' There are many >>>> recipes on the 'Net but I chose this one. This is an excellent way to >>>> use those hugely thick loin pork chops we get at Costco. >>> >> >> >> What part of " use those hugely thick loin pork chops we get at >> Costco. " didn't you understand? >> >> Janet US >> >Everyone is confusing the recipe (which you clearly stated adapt) with >the fact that you cut some thick cut pork chops to make Iowa *style* >pork sandwiches. The important thing is you both enjoyed them. > >Jill Jill!!! You read and understood :-) Thx Janet US |
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Iowa pork sandwich
On Sun, 28 Jan 2018 06:11:12 -0800 (PST), Nancy2
> wrote: >It has occurred to me, in the midst of this "loin or tenderloin" discussion, that since Iowa >was originally settled by large communities of immigrants from Germany, I wonder if the >original cut of pork has always been the loin (like that used for a pork schnitzel) but when a >slice of loin is tenderized to a generous-sized 1/4" thick slice, the sandwich became a "Tender >Loin Sandwich." And then a listener or a recipe writer wrote "Tenderloin Sandwich." It doesn't >matter but it is something to consider since most of us here use a slice of loin, not tenderloin. > >As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to >run it through the tenderizer twice, turning it 180 degrees for the second run. That >produces a perfectly tenderized, thick enough, and juicy sandwich filling. > >N. Thank you for your info. Whew! ;-) Janet US |
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