Pork Tenderloins

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Z66 Butch
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RE: Pork Tenderloins - Fri, 01/13/06 10:24 PM
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quote:
Originally posted by syk9dl

If you want a true pork tenderloin--you won't get it. What you are actually getting is pork loin. But who cares, it is still delicious. The best that I have ever had anywhere is in St. Joseph, Missouri at a bar/restaurant named Southgate. It is absolutely huge--often almost plate size-- and at least once inch thick. It comes with loads of pickles, lettuce, tomato and onion. Be sure to order the house fries as a side. They are hand cut. Ask for them extra crispy. This sandwich is so big that it makes for two meals. Your total tab with iced tea will be less than $9!


From Merriam-Webster Online Dictionary:


Main Entry: ten┬Ěder┬Ěloin
Pronunciation: 'ten-d&r-"loin
Function: noun
1 : a strip of tender meat consisting of a large internal muscle of the loin on each side of the vertebral column


I saw nothing at Nicks Kitchen to lead me to believe it was anythng but this. So what is your discription of a "true pork tenderloin"? I have been buying pork loins for years and cutting, breading and frying my own, am I not getting what I thought I was?

Butch

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RE: Pork Tenderloins - Fri, 01/13/06 10:28 PM
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If I am correct (??), the "tenderloin" is indeed part of the "loin" cut, but a pork "loin" is not the same cut as a "tenderloin".

Davydd
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RE: Pork Tenderloins - Fri, 01/13/06 10:35 PM
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quote:
Originally posted by syk9dl

If you want a true pork tenderloin--you won't get it. What you are actually getting is pork loin. But who cares, it is still delicious.

Well, maybe and maybe not. Had you watched the Food Finds show featuring the Indianapolis Motor Speedway Brickyard Crossing Restaurant you would have seen a true pork tenderloin being prepared. Most restaurants in Indiana will serve a true pork tenderloin just because of the pressure of competition. Brickyard Crossing is in about 5th place right now in my taste sampling of Indiana restaurants.

True, the pork loin is a tad different and I went to the trouble to prepare both pork tenderloin and pork loin sandwiches myself last month and discerned not all that lot of difference.

"We're not talking French quisine. We're talking Indiana butt cookin. That's where it all started." Jensen Rufe's "In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich" (1999, 16-minute video documentary)

garryd451
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RE: Pork Tenderloins - Fri, 01/13/06 10:42 PM

Davydd
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RE: Pork Tenderloins - Sat, 01/14/06 7:48 AM
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quote:
Originally posted by garryd451

Check out this Great Topic!

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=5213

Nice thread, but it doesn't have pictures...

Screen shot from Jensen Rufe's "In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich" (1999, 16-minute video documentary)

Sherp
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RE: Pork Tenderloins - Wed, 01/18/06 6:42 AM
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If you ever get to Huntington, Indiana, look for Nicks Kitchen right downtown, you will be glad you did!

Butch



Butch,

And to think that I grew up in Wabash, just 19 miles from Huntington, and never made the pilgrimage to BPT Mecca!

Tom (Sherp)
Boise, Idaho


Davydd
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RE: Pork Tenderloins - Thu, 01/19/06 8:03 PM
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Tom,

I think breaded pork tenderloin sandwiches are more popular now in Indiana than in our youth. I mostly remember driving clear across Indianapolis from the west side to the east side to Al Green's Restaurant just to get their huge, and I mean huge, sandwich. Now my little hometown of Speedway (pop. 12,000) has six restaurants that I have identified that serve them. I just don't remember that many other than the Mug'n'Bun, another legendary place, and I didn't think Mug'n'Bun held a candle to Al Green's back then.

Z66 Butch
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RE: Pork Tenderloins - Thu, 01/19/06 10:13 PM
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quote:
Originally posted by Davydd

Tom,

I think breaded pork tenderloin sandwiches are more popular now in Indiana than in our youth. I mostly remember driving clear across Indianapolis from the west side to the east side to Al Green's Restaurant just to get their huge, and I mean huge, sandwich. Now my little hometown of Speedway (pop. 12,000) has six restaurants that I have identified that serve them. I just don't remember that many other than the Mug'n'Bun, another legendary place, and I didn't think Mug'n'Bun held a candle to Al Green's back then.

I have been to Al Green's many times! Remember they used to show movies! You go and order food at the walk up window and take it back to your car and watch the movie! They did have a BIG tenderloin along with other LARGE sandwiches!

Have any of you ate at the Irish Point in Pendleton? It must have closed in the 70's but they were famous locally at least for their giant breaded tenderloin!

Butch

Davydd
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RE: Pork Tenderloins - Thu, 01/19/06 10:35 PM
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Can't recall the Irish Point in Pendleton. I've been away from Indiana except for visits for 36 years now.

My favorite luncheon pub in downtown Minneapolis, Lyon's Pub on 6th Street between Hennepin Avenue and Nicollet Mall is revising their menu for the first time in 6 years. I was told by Steve the bartender today that deep fried breaded pork tenderloins were going to be permanently added to the menu. Hopefully soon. Currently they are only an occassional special. I've been lobbying them hard about this for almost a year. Maybe I contributed to the decision. At least I like to think I did.

http://www.lyonspub.com/

Sherp
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RE: Pork Tenderloins - Fri, 01/20/06 1:12 AM
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I think breaded pork tenderloin sandwiches are more popular now in Indiana than in our youth.


Dave,

That may well be. With the exception of a few visits, I've been away from Wabash for 53 years. While I was living there, there were at least three sources for the BPT; Jenny Dye's Bar and Grill, The Market St. Grill and Cavin's Drive-In where I worked during summer vacation while still in school. Those BPTs were entirely acceptable and there was no real reason to traipse off to a neighboring town in order to sample their cuisine. Nick's Kitchen would have been just another small-town cafe that happened to serve BPTs.

Tom, in Boise


Davydd
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RE: Pork Tenderloins - Fri, 01/20/06 10:20 PM
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quote:
Nick's Kitchen would have been just another small-town cafe that happened to serve BPTs.

Ooooh, don't let Jean Anne read this.

But then Dan Quayle stopped by...and that small-town cafe got its historic due in the pork tenderloin sandwich. Maybe more so now on the Internet.

Since my mother was from Ft. Wayne, we probably made that round trip between Indianapolis and Ft. Wayne going through Huntington several times every year when I was a kid to visit our grandmother. Little did we know the Holy Grail of pork tenderloin sandwiches was within our grasp.

Hopefully this June I will make it through Huntington on my annual Indy road trip.

Sherp
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RE: Pork Tenderloins - Sat, 01/21/06 2:10 AM
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If you traveled to Indy via. Huntington, you probably went through Wabash, as well.

Tom, in Boise

Davydd
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RE: Pork Tenderloins - Sat, 01/21/06 2:59 PM
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quote:
Originally posted by Billfish

That's a nice looking menu,I just wonder,what is Chesapeake about their chicken wings?


Probably nothing. They name all their hamburgers after downtown buildings so I would guess it was someone's imagination to dress up the menu. That is the current menu for Lyon's Pub. I have not seen the new menu yet with the alleged breaded pork tenderloin.

ScreenBear
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RE: Pork Tenderloins - Sat, 01/21/06 5:40 PM
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Davyyd,
Have any pictures of the interior of Nick's Kitchen?
The Bear

Davydd
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RE: Pork Tenderloins - Sat, 01/21/06 6:29 PM
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quote:
Originally posted by ScreenBear

Davyyd,
Have any pictures of the interior of Nick's Kitchen?
The Bear

I don't because I have never been there. Z66 Butch might. He is the one who posted the Nick's Kitchen pictures. What I personally have can be found in this message thread or here...

http://web.mac.com/davydd/iWeb/Site/Pork_Tenderloins.html

I just got the new Mac iLife '06 iWeb software and thi is my little contribution.

kland01s
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RE: Pork Tenderloins - Wed, 01/25/06 1:07 PM
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Here's a link from a Chicago based food forum:

http://lthforum.com/bb/viewtopic.php?t=6861

TJ Jackson
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RE: Pork Tenderloins - Wed, 01/25/06 1:34 PM
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More pics! More pics!

Err...here's some pics....I was too darn lazy to check the entire thread to see if this link has already been posted.

http://www.allenbukoff.com/wildBPTiowa03/

I very much like the look of tenderloin #6, so much so that I may just have to stalk one myself

Davydd
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RE: Pork Tenderloins - Wed, 01/25/06 1:56 PM
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I will be trying that Joensy's tenderloin come this May on my way to the Indy 500. It should be about a midday snack. It will be a little less direct but not that much.

TJ Jackson
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RE: Pork Tenderloins - Wed, 01/25/06 2:26 PM
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It looks to have a bit more heft to it than something I myself would describe as a snack, hehe -- but hey, more power to you if you can slam that down like I might a white castle single :-)

Davydd
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RE: Pork Tenderloins - Wed, 01/25/06 8:32 PM
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OK, OK, I'll try to time it so it is lunch time.

One tenderloin does tend to kill your appetite for the rest of the day. Since they are about 800 calories maybe if you just ate one a day to kill the appetite and nothing else thereafter, it could be considered diet food?

ScreenBear
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RE: Pork Tenderloins - Thu, 01/26/06 9:43 AM
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Davyyd,
Is that 800 calories including bun?

Figure you multiply 10 X's your weight to find out how many calories you need to maintain your weight. So, if you weigh 200 lbs., you need 2000 calories per day to stay even.

Therefore, have one for lunch, one for dinner, and a 400 calorie piece of German Chocolate cake as a snack in the evening, or for breakfast.

But, if you weigh 200 and want to be 180, you'll have to cut back on the cake. It's not quite Jared's diet, but technically, it'd work.
The Bear

Davydd
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RE: Pork Tenderloins - Thu, 01/26/06 8:07 PM
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To be more precise, Culver's breaded pork tenderloin sandwich is 703 calories.

http://www.nutritiondata.com/facts-001-02s06ut.html

So I guess you can have your cake and eat it too.

ScreenBear
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RE: Pork Tenderloins - Thu, 01/26/06 10:07 PM
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Indeed. Is Culver's bigger or smaller than the portion at Papa Nick's? Just put a spa next door and we'll draw 'em like gangbusters from both coasts.

Jokes aside, I've often thought that a judiciously chosen, well-constructed diet of pleasing Roadfood could be the trick to reducing.
The Bear

Davydd
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RE: Pork Tenderloins - Fri, 01/27/06 7:44 AM
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quote:
Originally posted by ScreenBear

Indeed. Is Culver's bigger or smaller than the portion at Papa Nick's?
The Bear


Culver's is average size for a pork tenderloin sandwich. It has a larger than normal bun but it is not beaten down thin to fill a dinner plate. I would judge it to be about right for the calorie count for the average. I doubt anyone is going to go to the trouble to hire a lab to verify calories for a single restaurant proprietor like they did Culvers. Just to refresh that image. One more look...


Davydd
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RE: Pork Tenderloins - Sat, 01/28/06 10:43 PM
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This pork tenderloin sandwich may be a tad more than 703 calories. It is from the Ox Yoke Inn, Independence, MN, a bar and grill west of Minneapolis where exurbs meet farmland and just adjacent to the Luce Line bicycle trail. This sandwich is two breaded pork tenderloins held together with melted Swiss cheese. We were there on a Saturday and the place was full at 6:30 PM. Still in Hennepin County but practically on the border with Wright County, they are under the smoking ban but it doesn't seem to be hurting business because there now seems to be more families with children in the establishment. Good bar food will triumph.


Davydd
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RE: Pork Tenderloins - Tue, 02/7/06 8:37 PM
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I'm heading out on a road trip from Minnesota to Massachusetts which means I will be traveling through northern Indiana. I may just find an opportunity to sample a pork tenderloin sandwich going or coming back. Going will be via the toll road. Anything close?

Davydd
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RE: Pork Tenderloins - Thu, 02/9/06 8:37 PM
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Steve the Bartender from Lyon's Pub in downtown Minneapolis called me this morning and said the chef agreed to make a maximum of 6 breaded pork tenderloin sandwiches as a private special for me and anyone else I brought along. This is the pub I have been lobbying to include them permanently and they may do so when they bring out their new menu. Besides what they have on their printed menu, they have a special or two every day but this special was private and reserved for me. Everyone else probably got some kind of grilled chicken. We never asked. :)

I rounded up five others from my office and we headed down there for lunch. The tenderloin was of good size and came with a twist--melted cheddar cheese and barbeque sauce. It was a good eat and I introduced five more to this delicacy and may have converted them.



A total of 22 breaded pork tenderloins are now on my photo web site that I have personally sampled.

http://web.mac.com/davydd/iWeb/Site/Pork_Tenderloins.html

UncleVic
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RE: Pork Tenderloins - Fri, 02/10/06 1:28 AM
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Another website worthy of a bookmark! Thanks!! Great pics there...

Davydd
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RE: Pork Tenderloins - Tue, 02/14/06 9:39 AM
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We are on the road right now. No pork tenderloin sandwiches in Worcester, MA that I know of but had a great fried Bay scallop sandwich.

We did stop at a motel in Fremont, IN during as snow storm and ordered out for delivery from a restaurant 7 miles away in Angola. The breaded pork tenderloin turned out to be a big pork fritter from what I can tell. For $3.79 with fries I guess that is what should have been expected. I may post it anyway. Fremont and Angola are in the very upper northeast corner of Indiana bordering with Michigan and Ohio. Maybe they aren't true Hoosier up there.

garryd451
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RE: Pork Tenderloins - Tue, 02/14/06 10:30 AM
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quote:
Originally posted by Davydd

We are on the road right now. No pork tenderloin sandwiches in Worcester, MA that I know of but had a great fried Bay scallop sandwich.

We did stop at a motel in Fremont, IN during as snow storm and ordered out for delivery from a restaurant 7 miles away in Angola. The breaded pork tenderloin turned out to be a big pork fritter from what I can tell. For $3.79 with fries I guess that is what should have been expected. I may post it anyway. Fremont and Angola are in the very upper northeast corner of Indiana bordering with Michigan and Ohio. Maybe they aren't true Hoosier up there.


Fremont and Angola are a big tourist area, could that be part of it also?

Pokagon State Park, Lake James and a Big Discount outlet mall all are located in this ara.

Davydd
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RE: Pork Tenderloins - Tue, 02/14/06 6:17 PM
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We happened upon Fremont because the snow forced us off the toll road. We were trying to make it into Ohio some place before calling it quits for the day. As a child in the 50s we vacationed on both Clear Lake and Lake George in that area. I also figured it was worth a tenderloin try as the last exit in Indiana. I was seriously considering detouring down to Huntington and try Nick's Kitchen but my wife had the serious joneses to get to Massachusetts to see our grandson. She was single minded.

Why was it not a true tenderloin? I doubt it had to do with it being a tourist area especially this time of year. I suspect it was the only place that would deliver the motel knew about. They had copies of the menu. It was super cheap. The place was primarily a pizza joint from what I could tell from the menu. If we had ventured out we might have found a place that served a true tenderloin.

Here is that sandwich

Tony's Pizza & More, Angola, IN

Davydd
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RE: Pork Tenderloins - Sat, 02/18/06 10:48 PM
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On our return we again were coming through Indiana. This time we hit the border in the morning and decided on making that detour some 75 miles or so south to Huntington, IN to try Nick's Kitchen. We arrived about 11:30 AM just in time for lunch. Jean Anne Bailey was there and served us up two tenderloins. Now for my assessment backed up by my traveling companion tenderloin critic (my wife). Jean Anne's tenderloin was the best yet of over two dozen or so sampled to date. Pictures may belie what a good tenderloin is but this one marinated in buttermilk, egg and flour overnight created a tender taste most others can't match. The meat was outstanding. The breading of simply saltine crackers was just right. It was not greasy--another plus. Nick's Kitchen is not a fancy place. It is unpretentious, friendly and an obvious destination for tenderloins despite they being listed on the menu with no fanfare whatsoever. In our hour in the restaurant we saw several ordered. The king of tenderloins, or should I say the Queen of all tenderloins, is right where they started in Huntington, Indiana over 100 years ago. You owe it to yourself to try one.

Pictures? Of course! including an asked for interior shot. More to come later...

Nick's Kitchen Pork Tenderloin Sandwich


Nick's Kitchen Interior, Huntington, IN. The kitchen is open to view in the back.

The man at the counter said he knew Nick Freinstein, the creator of the breaded pork tenderloin sandwich. Nick died in 1941. That's customer loyalty.


Davydd
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RE: Pork Tenderloins - Sun, 02/19/06 9:44 PM
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If you want to see more of Nick's Kitchen, I have put together this little web site photo tour of our visit.

http://web.mac.com/davydd/iWeb/Site/Nicks_Kitchen.html

Davydd
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RE: Pork Tenderloins - Sun, 02/26/06 6:37 PM
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I'm having a big let down after visiting Nick's Kitchen. I've run out of known opportuniites now that I am back in Minnesota. On top of that, Lyon's Pub called me Thursday after I had left for lunch that they were running the tenderloin special again. I went out to lunch directly from a meeting so did not pick up my voice mail. Drat! I could have run up to Culver's last night but I just could not pull that trigger.

On the way out of Huntington, IN we weaved through the back roads through North Manchester. We drove by Mr. Dave's but we didn't stop. I was still satiated from Nick's Kitchen. The rhubarb pie tilted me over the edge. There was yet another Nick's Cafe in North Manchester. Jean Anne, is that another offshoot?

janicks
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RE: Pork Tenderloins - Sun, 02/26/06 6:51 PM
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David, The Nick's in N. Manchester is no relation.That guys name is Nick and its his 2nd attempt at the restaurant business. The first was a truck stop in Wabash. BTW, Thanks for the website with all the pics. I don't know if it had anything to do with being so usy this Saturday.... But it was a happening place with alot of strangers enjoying BPT sandwiches. Have a great day, Jean Anne

Davydd
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RE: Pork Tenderloins - Sun, 02/26/06 9:09 PM
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Jean Anne, I am glad we made that detour and stopped. It wasn't planned but when I realize we could make it for lunch I went for it. We were planning a return trip from a nephew's wedding in Louisville, KY on June 3 and traveling on Sunday June 4 by going up I-69 to Midland, MI for another stop. Had I done that I would have been in for a surprise in you being closed on Sunday.

I'm having a blast with these pork tenderloins. I've been posting them here and on Trackforum.com just because it is a fun and unique challenge to track them down. OK, it's a weird hobby. I went through brewing my own beer a few years ago. When I upgraded to the Mac iWeb software in iLife 06 suite of software and started experiment with web page creation the simple way, I decided I might as well put them all together in one place.

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RE: Pork Tenderloins - Mon, 02/27/06 6:34 AM
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quote:
Originally posted by janicks

David, The Nick's in N. Manchester is no relation.That guys name is Nick and its his 2nd attempt at the restaurant business. The first was a truck stop in Wabash. BTW, Thanks for the website with all the pics. I don't know if it had anything to do with being so usy this Saturday.... But it was a happening place with alot of strangers enjoying BPT sandwiches. Have a great day, Jean Anne


Jean Anne, Dave's photo lay-out of your restaurant was a delightful nostalgia trip, straight back to the '50s. Don't change a thing! The only possible improvement might be the installation of those small, wall-mounted juke boxes at each booth.

Tom Sherping, formerly of Wabash
(Still enjoying his own Nick's-style BPTs here in Boise.)

Davydd
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RE: Pork Tenderloins - Mon, 02/27/06 1:40 PM
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quote:
Originally posted by ScreenBear

Davyyd,
Very nice job. Great piece of Americana. I wish I could just cruise out and have a bite to eat at Nick's. Mapquest says it's 11 hours. Alas I cannot...at least not today. Keep that hobby going. I enjoy your reports.
The Bear

Thank you ScreeBear, and Garryd. ScreenBear, Nick's Kitchen is about an 11 hour drive from my house too (in Minnesota). The Roadfood.com web site doesn't recognize that effort in the feedback survey.

janicks
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RE: Pork Tenderloins - Mon, 02/27/06 5:07 PM
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Sherp, Yes he did a very nice job on the photos. The wall mounted juke boxes would be fun but I am soory to say that I can't stand the radio on when I am working. Maybe a sign of getting old?? I remember when I was young and worked at Nick's for my father he would turn off the radio as soon as he got in the building,, I used to thimk he was so MEAN... My how we end up like our parents...

Davydd
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RE: Pork Tenderloins - Wed, 03/1/06 9:50 PM
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Uncle Vic,

That "staff" that was nice enough to let me in the back was none other than janicks on this board (message right above yours). Jean Anne Bailey, 5th owner of the 98 year old cafe. We have a celebrity amongst us.

I think it is amazing that a restaurant can be in continuous operation for 98 years. That came home to me today. We went to lunch at Hamlin's Cafe in downtown Minneapolis today because it is closing its doors this friday after 80 years including 37 years, 6 months and 3 days under the name Hamlin's. It is a throwback cafe that has not changed appearance in at least those 37 years. Some of the wait staff had worked there nearly that whole time. It will truly be an end of an era. Anything like Nick's Kitchen is a rarity in a big city and getting less so even in small towns. And we are all the poorer for it, and I don't mean because the pork tenderloin sandwich at Nick's Kitchen was only $4.25.

Davydd
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RE: Pork Tenderloins - Fri, 03/3/06 9:40 PM
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Well yes, Sherp, Nick's Kitchen is about 600 miles southeast of Tonka Bay, MN and everyone knows where that is too. Right?

When you are hungry for a tenderloin you are hungry for a tenderloin. What are a few miles?

Davydd
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RE: Pork Tenderloins - Fri, 03/3/06 9:48 PM
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Jchiszar, Great to see you here. We also have a deep fried walleye sandwich thread here that needs some help from a Wisconsinite.

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RE: Pork Tenderloins - Sat, 03/4/06 2:23 PM
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quote:
Originally posted by Davydd

Jchiszar, Great to see you here. We also have a deep fried walleye sandwich thread here that needs some help from a Wisconsinite.




I haven't been able to catch a freakin' walleye to save my life. But my father-in-law sure does, and they DO make a mighty fine sandwich!!

jchiszar
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RE: Pork Tenderloins - Sat, 03/4/06 5:30 PM
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Davydd, I haven't read through all your posts, but have you mentioned the Tenderloin thread over at trackforum.com?

It may not suit some tastes, but fast cars, a good barley soda, and a tenderloin during May at The Indianapolis Motor Speedway is tough to beat.

Davydd
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RE: Pork Tenderloins - Sat, 03/4/06 5:51 PM
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Yes, I believe I did a while back. This thread outreads Trackforum about 10 to 1 given the speed it caught up in a couple of days when 100 reads behind. I think the Trackforum members have gone over to the "Crazy Story (written by TF3ers)" thread.

Here it is...

http://www.trackforum.com/

Unfortunately I have not figured out how to get to the specific url. It is under the "Off Topic... Tenderloins & More" forum.

garryd451
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RE: Pork Tenderloins - Sat, 03/4/06 7:07 PM
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quote:
Originally posted by Davydd

Jchiszar, Great to see you here. We also have a deep fried walleye sandwich thread here that needs some help from a Wisconsinite.


I would really like to read that thread.
I went to search and entered walleye sandwhich, it came back no results found.
I did it again and this time I entered deep fried walleye sandwhich.
Again it game back no results found.
Can You please help me, find this thread?

Thanks!!!

Sundancer7
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RE: Pork Tenderloins - Sat, 03/4/06 7:13 PM
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It ain't always easy to work with the search but I may have found what you were looking for.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=9729&SearchTerms=walleye

Paul E. Smith
Knoxville, TN

plb
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RE: Pork Tenderloins - Sat, 03/4/06 8:24 PM
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I just saw on the web that Burkie's Drive-in in Muncie, IN is about to reopen after a major fire that happened last Christmas. They have been selling classic BPT sandwiches since 1954, year-round.

jchiszar
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RE: Pork Tenderloins - Sat, 03/4/06 8:48 PM
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The wifey and I both attended Ball State. While Burkies sounds familier to me, she is drawing a blank. I seem to remember it, but I was an unattended college student and you all know how THAT goes...

I'll have to kick myself for not taking advantage of a t'loin so close to home back then (kicking, kicking, kicking...).


Davydd
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RE: Pork Tenderloins - Sat, 03/4/06 10:32 PM
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Small world jchiszar. My two brothers, sister, brother-in-law and two cousins all went to Ball State. I escaped to the University of Cincinnati. Now we are both up in the frozen north on the fringe of pork tenderloin territory.

I actually think pork tenderloin sandwiches are bigger in Indiana now than they were 30-40 years ago. I know I traveled to the other side of Indianapolis to sample the big ones at Al Green's on East Washington and Shadeland. Now my hometown of Speedway has six restaurants that serve them.

jchiszar
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RE: Pork Tenderloins - Sun, 03/5/06 2:57 PM
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Davydd...I'm seriously thinking about Fast Friday weekend. My first one will be at T.H.E. Speedway, then the Flagroom Friday evening, followed by Union Jacks after the track closes on Saturday.
Then when I get home I'll think about doing a sit-up.

Davydd
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RE: Pork Tenderloins - Sun, 03/5/06 3:17 PM
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Jeff, I will have a Track Loin at the race for sure. Friday night before the race I will be at Grindstone Charlies on Crawfordsville Road at my annua Speedwayl high school reunion. We reserve their back room every year. Last year I convinced the group to add pork tenderloin sandwiches to the menu and they are on again for this year. A group of us usually retire to the Union Jack that same night. My sister insists we go to Muldoon's in Carmel to to prove her point that their tenderloin is better than the Nickel Plate in Fishers. I'm not sure when we will work that in. On the way down we are going to stop at Joensy's in Solon, IA for lunch. That's suppose to be one of the better Iowa tenderloins. After the race we are heading south so may even get a chance to try the Gnawbone Food & Fuel. On top of that I had Sheridan's Red Onion and the Mug'n'Bun in mind. I'm sure glad I hit Nick's Kitchen already. I'm going to need more than a sit-up.

Davydd
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RE: Pork Tenderloins - Tue, 03/7/06 8:51 PM
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Before this page scrolls off TJ Jackson will be clamoring for a picture so I better do something about it.

As many of you know I have been working on my favorite downtown Minneapolis pub, Lyon's Pub, to add a pork tenderloin sandwich to their menu. In the past it was an ocassional lunch special but I generally only stop in about once a week and can go a long time missing out. They have promised a new menu with the pork tenderloin on the permanent listing but so far they have conceded just making it a Thursday special. Steve the bartender will give me a call and let me know now when they have them. Thursday was such a day and just 10 would be available. So I got an entourage of five of us together and got there at 11:30 AM. We all ordered the same. We all asked for the sandwich without the melted chedder cheese that came on it the last time and to leave the BBQ sauce on the side. The sandwich, though slightly smaller than the last sampling, had a better breading. They were sold out by 11:50. Here is that sandwich.

Lyon's Pub Tenderloin Redux

TJ Jackson
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RE: Pork Tenderloins - Wed, 03/8/06 8:14 AM
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:-)

Realizing that they are not the star of the show, the fries in the background look absolutely great

garryd451
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RE: Pork Tenderloins - Wed, 03/8/06 8:54 AM
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quote:
Originally posted by TJ Jackson

:-)

Realizing that they are not the star of the show, the fries in the background look absolutely great



You're so right!!!!!!!!!!!!!!

That could almost be a new thread "How many places serve a great sandwich or a great entree along with great fries?

Davydd
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RE: Pork Tenderloins - Wed, 03/8/06 8:13 PM
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Fries usually come standard with the sandwich in many pub type restaurants but I personally prefer onion rings with pork tenderloin sandwich.

Davydd
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RE: Pork Tenderloins - Fri, 03/10/06 2:13 PM
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Disappointing day yesterday. After talking up Lyon's Pub they didn't come through for me with the pork tenderloin sandwich special. I had upped the entourage to seven.

SWOhioGuy
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RE: Pork Tenderloins - Fri, 03/10/06 3:27 PM
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Slyder's Tavern, in Dayton's old Belmont neighborhood, has a tenderloin sandwich so large they have to fold the meat in half...good onion rings, too.

Follow that up with a Stroh's and an hour of pool at Belmont Billiards (where time seems to have stood still for decades), two doors down, and you're living the high life....

Davydd
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RE: Pork Tenderloins - Sat, 03/11/06 2:36 PM
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I think folding over the pounded out pork tenderloin might be a regional SW Ohio thing. I remember finding another restaurant that did that in Ohio. It is interesting how the regions reinterpret a sandwich. I mentioned before Minnesotans seem to like to add melted cheese. In Chicago it's the gravy.

I just finished pounding out six loins and they are now marinating in 2 eggs, buttermilk, flour, Emeril's seasoning, salt, pepper, garlic and dry mustard. I'm still debating what breading I will use. I will fry tonight and set some breaded ones aside in the freezer to see how they taste later.

Davydd
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RE: Pork Tenderloins - Sun, 03/12/06 1:04 PM
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Check that. I decided to let the pork tenderloins marinate overnight and will prepare the sandwiches today. I decided to make a pizza yesterday for dinner. In the meantime here is the official accessory drink I decided was needed for all this cooking. It has a very fitting name.


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