I’m not throwing shade but I’m trying to get a handle on this. Is it smashed thin, breaded, and fried? Or is it cooked whole and then sliced thin like pastrami?
A question about the massive fried pork loin sammich that Iowans and other midwesterners like...
- Thread starter The Tradition
- Start date
Slice a piece of tenderloin, then smash the hell out of it until it's ungodly thin, bread and fry.
Ask a Midwesterner: Understanding the Hoosier Pork Tenderloin
With Indianapolis Monthly's Julia Spalding
midwesterner.substack.com
Slice a piece of tenderloin, then smash the hell out of it until it's ungodly thin, bread and fry.
Ask a Midwesterner: Understanding the Hoosier Pork Tenderloin
With Indianapolis Monthly's Julia Spalding
I was waiting for somebody to get the proper pork:bun surface area ratio
I have in laws in Minnesota who love them.
Well, the only midwesterners I talk to are Iowans. So perhaps walking tacos are a midwestern thing.
Made my first ever visit to the St. Olaf Tavern three weeks ago and ordered "The Big One". It was fantastic !!
It’s interesting because I grew up in Iowa, and a lot of these things I had never heard of. Like chili and cinnamon rolls.
Maid Rites and tenderloins were big. But a “decadent” tenderloin stuck out an in or so from the bun. Which was sensible.
I’m a born and raised Iowan and I never experienced the chili and cinnamon roll abomination. In my neck of the woods it was chili and pb sandwiches. Neither of which makes sense to me.
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You can obviously if you so choose. The traditional way of course is to eat it as a sandwich.
Not everybody eats things the same way. I simply choose to not load down sandwiches with a bunch of flavor changing items. That kind of style means you have to "add flavor" to the meat instead.
I'm the same way with burgers, with ham/turkey, with chicken. I want the meat to be the dominant flavor in all of them. It's not that I don't like onions, pickles, mustard etc - they have their place.
I make my tenderloins (as well as chicken thighs) with a buttermilk soak, then flour/Old Bay, sit for an hour on a rack. Then egg wash and bread with Louisiana Fish batter and a touch of salt/pepper. Then deep fry with fresh oil.
Get yourself fresh buns from a bakery. Thick and juicy...delicious.
Made my first ever visit to the St. Olaf Tavern three weeks ago and ordered "The Big One". It was fantastic !!
They're my favorite in Iowa. I go there 3-4 times every year.
Had one at the Irish Democrat on Saturday, they put garlic aioli on it. Was very good. I hate onions and pickles so mine are pretty plain, tomato some times. BBQ sauce sometimes, cheese sometimes. Always mix it up.
Very easy to make at home after you try a few times.
Very easy to make at home after you try a few times.
Correct, but in NoDak we call them taco in a bag. I’ve never seen walking taco outside of this site.
Same. When I did I liked them grilled with grilled jalapeños, onion, lettuce and honey mustard.
This is my choice as well except with a few splashes of Tabasco.
