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 Loosemeat, etc.

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salindgren

  • Total Posts: 275
  • Joined: 11/18/2007
  • Location: Los Angeles, CA
Loosemeat, etc. Fri, 01/25/08 3:28 AM (permalink)
Lots of us know what a Maid-Rite sandwich is, but they don't exist in SoCal. How would you duplicate it at home? I THINK I'm talking about ground beef steamed over onions, right? What would happen if you just used the same type of setup that you might for vegetables? Or maybe get the onions steaming, then use a strainer kind of set on top of that to cook the ground beef. Might take a while, but for the Maid-Rite duplicate, or for use later as (spiced-up) taco filling, or even in a spaghetti sauce, I think the steamed technique might deliver really nice ground beef that's low on grease, since the grease would simply be dripping away while the cooking is happening. Also, no risk of burning anything, right? You could be working on other stuff while the meat is steaming away.
-Scott Lindgren
 
#1
    007bond-jb

    • Total Posts: 923
    • Joined: 6/17/2005
    • Location: baton rouge, LA
    RE: Loosemeat, etc. Fri, 01/25/08 8:51 AM (permalink)
    I have a large data base of recipes & links saved on my puter, Heres a recipe for rite maids
    http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx
     
    #2
      NebGuy

      • Total Posts: 875
      • Joined: 12/22/2005
      • Location: Colorado Springs
      RE: Loosemeat, etc. Fri, 01/25/08 10:33 AM (permalink)
      quote:
      Originally posted by 007bond-jb

      I have a large data base of recipes & links saved on my puter, Heres a recipe for rite maids
      http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

      I have never eaten at a Maid-Rite but have eaten plenty of loosemeat sandwiches in NW Iowa and none of them had even a remote taste of dry soup mix or canned french onion soup.

      I found this posted in a loosemeat forum from about 3 years ago and is similar to those I have eaten.

      OK, here's the story from a recipe site.

      The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others.

      I learned to make Grandma Angie's version while cooking at her cafes/diners/taverns in Sioux City, Iowa when I came to spend summers with her from 1959-1968. Her version is the best (IMHO) and only deviates from the original recipe a tad. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please!

      These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare.

      I loved these sandwiches so much when I was a kid that one day I ran into my Grandma Ang's tavern and asked for a "tavern" and they came served with one of those white thin sheets of paper under them-well I ate my sandwich half way gone before I realized I was eating the paper too:-) Enjoy!

      1 lb of real good ground chuck or ground beef round or ground sirloin

      1 tablespoon fat like lard or Crisco (if meat is round or sirloin)

      2 teaspoons salt, just enough to lightly cover bottom of your skillet(this seems like a lot of salt but trust me on this)

      1 onion, chopped fine

      1 tablespoon prepared yellow mustard

      1 tablespoon vinegar

      1 tablespoon sugar
      water, to cover
      salt and pepper, to taste

      1) Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.

      2) Melt fat over medium heat and lightly salt bottom of skillet.

      3) Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.

      4) Add chopped onion while browning meat.

      5) Keep working with the back of spoon to break up meat.

      6) When meat is browned, drain off any fat and return meat to skillet.

      7) Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.

      8) Cook, at a simmer, till water is all cooked out-between 15-20 minutes.

      9) Adjust salt and pepper to taste.

      10) Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.

      11) When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!

      12) *If you start changing this recipe and using things like olive oil for the fat and dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.

      13) Likewise, don't add any liquid smoke or worcestershire sauce.

      14) Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.

      15) If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
       
      #3
        PapaJoe8

        • Total Posts: 5504
        • Joined: 1/13/2006
        • Location: Dallas... DFW area
        RE: Loosemeat, etc. Fri, 01/25/08 1:00 PM (permalink)
        There is/ are some other real good threads here at Roadfood about loosemeat. Glad this came up cause I'm wantin to make some.
        joe
         
        #4
          Jaybird1000

          • Total Posts: 27
          • Joined: 2/28/2006
          • Location: Overland Park, KS
          RE: Loosemeat, etc. Fri, 01/25/08 1:21 PM (permalink)
          As a transplanted Iowa girl, I still miss Maid-rites.
          We make then at home, or try to.
          After browning ground beef & choppped onions,
          I add homemade or canned beef broth - 2 cups per lb. of beef.
          Also a little catsup & yellow mustatd.
          Cook it forever, an hour at least, working the meat until you
          achieve an ultra-fine crumble, and broth has totally reduced.
          Raw chopped onions, dill pickle slices, and yellow mustard
          are the condiments.
          These are pretty close.
           
          #5
            UncleVic

            • Total Posts: 6025
            • Joined: 10/14/2003
            • Location: West Palm Beach, FL
            • Roadfood Insider
            RE: Loosemeat, etc. Fri, 01/25/08 1:28 PM (permalink)
            Check out this thread (4 pages long)... Includes recipes:
            http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=6998
             
            #6
              SassyGritsAL

              • Total Posts: 1089
              • Joined: 10/27/2005
              • Location: Huntsville, AL
              RE: Loosemeat, etc. Fri, 01/25/08 2:48 PM (permalink)
              Nebguy - Thanks so much for your recipe for loosemeat. It is the best one I've seen so far. I'm definitely going to try it.
               
              #7
                NebGuy

                • Total Posts: 875
                • Joined: 12/22/2005
                • Location: Colorado Springs
                RE: Loosemeat, etc. Fri, 01/25/08 3:29 PM (permalink)
                You're welcome Ms. Sassy.

                I saw that post about a year ago and have used the recipe many times. I can't say it's exactly like the ones I have eaten at The Tastee Inn and Out and at Miles Inn in Sioux City but it's pretty close to the real deal.
                 
                #8
                  Reaper

                  • Total Posts: 188
                  • Joined: 10/10/2005
                  • Location: Roanoke, VA
                  RE: Loosemeat, etc. Fri, 02/1/08 7:33 PM (permalink)
                  NebGuy, That you for the recipe, it was very tasty, definitely worth a try

                  Thanks again,

                  Mitch
                   
                  #9
                    bikerinlongmont

                    • Total Posts: 1
                    • Joined: 3/25/2008
                    • Location: longmont, CO
                    RE: Loosemeat, etc. Tue, 03/25/08 4:29 PM (permalink)
                    I saw that all of you were looking for the tastee inn and out recipe. Well last week my mother and I were talking and I told her that I wanted it again so here it is...As an added bonus I am going to give you guys the recipes for their onion chips and DIP...OMG I love the dip.
                    Tastee:
                    5 lbs of (3 times ground) beef (it needs to be ground that many times to get the consistency right and to distribute the flavor correctly)
                    1 cup chopped onion
                    1/2 cup of ketchup
                    3 heaping table spoons of mustard
                    3 heaping table spoons of horseradish
                    3 table spoons of worchestershire sauce
                    1/2 table spoon of salt
                    1 heaping table spoon of MSG (name brand 'accent') this is optional
                    mix ketchup, mustard, horseradish, worchestershire, onion, salt and MSG. put hamburger and spices in a big pot, cook on low until the meat is done. DO NOT DRAIN GREASE. Use slotted spoon when serving. if too thick add water.

                    TASTEE ONION CHIPS
                    Batter:
                    1 1/2 cup flour
                    1 1/2 cup milk
                    1 3/4 tsp salt
                    1 T. melted crisco
                    1 1/2 cup water
                    1 large egg
                    4 1/2 tsp. sugar

                    Mix all ingredents into a batter.
                    5 lbs of onions quatered (PEEL SKINS OFF OF ONINOS CHIPS...BACKS AND FRONTS...This allows the batter to stick to the onions) dip in flour, then in onion chip batter., then in cracker meal. deep fat fry at 375 degrees.

                    Tastee onion dip
                    12 oz. cottage cheese (large curd)
                    12 oz sour cream
                    touch of red pepper (here is where I deviate. I use about 2- heaping tbs of red pepper and the same of dry powdered jalapeno)
                    1/2 tsp of garlic powder
                    1/2 tsp celery salt
                    1 pkg of lipton onion soup mix
                    *1 T. milk (if needed) to much will make dip runny

                    combine all ingredents in a blender or food processor and salt to taste. chill and serve (I'm gonna suggest that you chill it for at least 12 hours to allow the flavors to mix right) you will notice that the longer it sits the better it gets.
                    I hope you all enjoy. Also, I add the extra spice to the dip to give it that much needed kick. I know that mine is much better than I have ever had at any tastee inn and out.
                     
                    #10
                      Macie Faye

                      • Total Posts: 17
                      • Joined: 3/10/2008
                      • Location: Summerfield, IL
                      RE: Loosemeat, etc. Wed, 03/26/08 11:12 PM (permalink)
                      I have eatten MANY Maid-rite sandwitches. NONE of them were a loose meat sandwitch.

                      The loose meat I am familar with is ground beef. Browned with sliced peppers, onions,tapioca, spices and some times soup mix or canned chilli. Do not drain the fat. Render it.

                      Now, the MaidRites I have had are from a chain called Made-rite.

                      The home of the 10 burgers for 4 bucks? They are from Iowa. My familys home state.lol
                       
                      #11
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