There is a recipe floating around the interwebs that is supposedly from Maid-Rite that has chicken broth Swanson's in the recipe
Loose Meat Sandwich
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Wife and I actually bought a double boiler and made the Maid-Rite recipe with chicken broth and it's fairly good I could see how maybe it is possible they use chicken broth
There is a point to where these are too soggy into greasy it is possible to make a mush so drainage is pretty much the key here
The trick is to invert the bun. Press a couple times with your thumb in the middle of what normally is the top bun and them drop the hamburger on it. Mustardize the other half of the bun and have at it.
Damn, all those places are in the middle of nowhere.
Did they survive the floods?
That means you are actually a Clone fan or some other miscreant. Ts and Ps.
Not that those would be bad, but that recipe is no where close to the Tastees recipe.
A mayed right sounds like a baby's first words right now. My goodness. I got some ground in the fridge. May need to get some spicy. Whatevs. I think I have a drinking problem again.
Is this recipe legit for Tastee's?
https://www.geniuskitchen.com/recipe/famous-tastee-sandwish-451244
maybe I grew up on them and they are from Burlington but I think they are great. So greasy they are chewy instead of crispy
It's loose hamburger; it may be the easier to make than boxed Mac and Cheese. I add chili powder for a little zing.
mustard and a little sugar, water. Put it in a cast iron skillet to best results. Use at least an 85% fat meat..
I prefer a recipe that uses Coca Cola
The Tastee recipe linked here and above calls for 5 pounds of ground beef. I have roughly adapted this for 1 pound. It is pretty good. I am going to make some today and then drive across the bridge to Pete n Shorty's in Clearwater to see how it compares.
www.food.com
2 tbl ketchup
1 tbl mustard
1 tbl creamed horseradish
1 tbl Worcestershire
1 tsp salt
1/16 tsp pepper
1 pound ground beef
1/4 cup finely diced onion
1/4 tsp accent
The linked recipe says ground onion. A few times I used granulated onion but it is much better with fresh finely diced onion.
If any of you have any cooking tips for this, please share.
Famous Tastee Sandwish Recipe - Food.com
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and t
www.food.com
2 tbl ketchup
1 tbl mustard
1 tbl creamed horseradish
1 tbl Worcestershire
1 tsp salt
1/16 tsp pepper
1 pound ground beef
1/4 cup finely diced onion
1/4 tsp accent
The linked recipe says ground onion. A few times I used granulated onion but it is much better with fresh finely diced onion.
If any of you have any cooking tips for this, please share.
The Tastee recipe linked here and above calls for 5 pounds of ground beef. I have roughly adapted this for 1 pound. It is pretty good. I am going to make some today and then drive across the bridge to Pete n Shorty's in Clearwater to see how it compares.
Famous Tastee Sandwish Recipe - Food.com
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and t
2 tbl ketchup
1 tbl mustard
1 tbl creamed horseradish
1 tbl Worcestershire
1 tsp salt
1/16 tsp pepper
1 pound ground beef
1/4 cup finely diced onion
1/4 tsp accent
The linked recipe says ground onion. A few times I used granulated onion but it is much better with fresh finely diced onion.
If any of you have any cooking tips for this, please share.
That actually looks like a decent recipe. I’m pretty sure the real MaidRite I had in Iowa consisted only of unseasoned Taco Bell horse meat, potato starch, corn starch and wallpaper paste.
This one uses a competing cola
My Own Maid Rite Recipe
I'm originally from the Midwest. Born in OH, moved to the South when I was 17. These sandwiches are a staple up North, just like Krystals are down here. No one here had ever heard of them. This is the way I've always done mine---the neighbors are always asking when I'm cooking them. Even with a...
I'd be really interested to see what other people's Charlie Boy recipes look like. I got mine from my brother in law from Sioux City with supposedly "the recipe". It's damn close from what I could tell, but I've only been to the Miles Inn once and it was years go.
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They’re a fine quick lunch or dinner option. Nothing special.
As others have said, the Iowa pork tenderloin sandwich is the GOAT.
I prefer them unbreaded and grilled, myself:
I am going to have to try this, all the same ingredients as my recipe, although much less. Very interesting. Thanks for sharing!The Tastee recipe linked here and above calls for 5 pounds of ground beef. I have roughly adapted this for 1 pound. It is pretty good. I am going to make some today and then drive across the bridge to Pete n Shorty's in Clearwater to see how it compares.
Famous Tastee Sandwish Recipe - Food.com
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and t
2 tbl ketchup
1 tbl mustard
1 tbl creamed horseradish
1 tbl Worcestershire
1 tsp salt
1/16 tsp pepper
1 pound ground beef
1/4 cup finely diced onion
1/4 tsp accent
The linked recipe says ground onion. A few times I used granulated onion but it is much better with fresh finely diced onion.
If any of you have any cooking tips for this, please share.
The Tastee recipe you linked is pretty much mine on the dot with 2-3 lbs. of ground beef.The Tastee recipe linked here and above calls for 5 pounds of ground beef. I have roughly adapted this for 1 pound. It is pretty good. I am going to make some today and then drive across the bridge to Pete n Shorty's in Clearwater to see how it compares.
Famous Tastee Sandwish Recipe - Food.com
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and t
2 tbl ketchup
1 tbl mustard
1 tbl creamed horseradish
1 tbl Worcestershire
1 tsp salt
1/16 tsp pepper
1 pound ground beef
1/4 cup finely diced onion
1/4 tsp accent
The linked recipe says ground onion. A few times I used granulated onion but it is much better with fresh finely diced onion.
If any of you have any cooking tips for this, please share.
I've never had a loose meat sandwich (unless Sloppy Joe's count). Whenever I hear the term I think of:
I was doing 2 tablespoons each of the ketchup, mustard and creamy horseradish for one pound of ground beef. It was too saucy so I scaled it back. Doing that and switching to finely diced fresh onion yielded significant improvement.
I saw in another Loose Meat thread on here that this is best cooked in a cast iron skillet, slowly, so each piece of meat has a brown crust. I don't know if that is authentic or accurate but I will give that a try.
"Easy to make, but if you do it right, in a cast iron pan until each little bit has some brown crust on it, well it takes forever."
'Food & Wine' says this is the best fast food in Iowa
Finally ate at a Waffle House on our way to Austin a few weeks ago. I was filled with trepidation before ordering, but to my surprise the food was outstanding and the portions and price were very good. I’ll be looking for them on my future travel routes because I cannot get it here in Iowa which...
iowa.forums.rivals.com
I've never had a loose meat sandwich (unless Sloppy Joe's count). Whenever I hear the term I think of:
Pete and Shorty's on Gulf to Bay, east of 19 has a pretty good version. They have a location in Pinellas Park but I didn't think much of the quality there. Most of the waitresses are nice looking.
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I found this searching for Charlie Boy Sioux City. It has some similarities to the Tastee recipe I have been using but uses water to cover the meat.
Sioux City Loosemeat Sandwiches, ala the Charlie Boy
If you grew up in Sioux City, Ia. like I did, then you are aware of the mecca that SCIA is for comfort food. I may be biased, but you haven't lived until you've had a Milwaukee Wiener House hot...
marketpower.typepad.com
I've never had a loose meat sandwich (unless Sloppy Joe's count). Whenever I hear the term I think of:
Yeah, I'd never heard of it until the Roseanne show.
There's now a place across the street from my office that makes them; I haven't tried one because from what I've heard/read, much of the flavor comes from mustard, and I don't like mustard so figure the odds are strong that I wouldn't like the sandwich.
I always do finely diced fresh onions, good call! I haven't heard about the cast iron skillet deal, might need to try that.I was doing 2 tablespoons each of the ketchup, mustard and creamy horseradish for one pound of ground beef. It was too saucy so I scaled it back. Doing that and switching to finely diced fresh onion yielded significant improvement.
I saw in another Loose Meat thread on here that this is best cooked in a cast iron skillet, slowly, so each piece of meat has a brown crust. I don't know if that is authentic or accurate but I will give that a try.
"Easy to make, but if you do it right, in a cast iron pan until each little bit has some brown crust on it, well it takes forever."
'Food & Wine' says this is the best fast food in Iowa
Finally ate at a Waffle House on our way to Austin a few weeks ago. I was filled with trepidation before ordering, but to my surprise the food was outstanding and the portions and price were very good. I’ll be looking for them on my future travel routes because I cannot get it here in Iowa which...
This is another one I am going to try b/c it seems it would be good. It is simmered in cola and has a tablespoon of black pepper for a pound of ground beef. When I first learned of this sandwich, probably 20 years ago, I read that it was cooked in coca cola or 7-up in a giant kettle. Pepper is simple and is a good contrast to the sweetness of the reduced soda.
www.cdkitchen.com
Copycat Maid-Rite Loose Meat Sandwiches Recipe | CDKitchen.com
Maid-Rite is an iconic restaurant name in the midwest. Their loose meat sandwich is a favorite (that you can make at home with this highly rated recipe!)
Interesting… My version has an ingredient that I haven’t seen posted anywhere yet. The plot thickens…I found this searching for Charlie Boy Sioux City. It has some similarities to the Tastee recipe I have been using but uses water to cover the meat.
Sioux City Loosemeat Sandwiches, ala the Charlie Boy
If you grew up in Sioux City, Ia. like I did, then you are aware of the mecca that SCIA is for comfort food. I may be biased, but you haven't lived until you've had a Milwaukee Wiener House hot...marketpower.typepad.com
I think the search is still on to find the original Ye Olde Tavern recipe which was a Sioux City classic in the 1920's all the way through the 1960's before the restaurant closed. Corner of 14th & Jackson St. The first owner was credit with inventing the sandwich.
I was in SC a couple of weeks ago and got a couple Tastees before I hit the road. Also got a reuben sandwich at the Soho Cafe on 4th .... about 3.5 on a 1-5 scale... the waitress was a 4.5 on the strength of her bosoms.
This is another one I am going to try b/c it seems it would be good. It is simmered in cola and has a tablespoon of black pepper for a pound of ground beef. When I first learned of this sandwich, probably 20 years ago, I read that it was cooked in coca cola or 7-up in a giant kettle. Pepper is simple and is a good contrast to the sweetness of the reduced soda.
Copycat Maid-Rite Loose Meat Sandwiches Recipe | CDKitchen.com
Maid-Rite is an iconic restaurant name in the midwest. Their loose meat sandwich is a favorite (that you can make at home with this highly rated recipe!)
I cooked up this Coca Cola, worchestire, black pepper and salt recipe. It was very good.
A few notes:
I used a 12 ounce bottle of Mexican Coke, a quarter of a medium onion and 1 pound of ground beef
I used high quality tellicherry black peppercorns and crushed them in a mortar and pestle. I used a tablespoon. Next time I will reduce this to 2 teaspoons.
The recipe says simmer for 20-25 minutes. I simmered it on low to med-low for 45 minutes before I made my first sandwich. I continued to simmer it to 50-55 minutes when it was completely dry. I used a stainless steel skillet rather than cast iron.
I used mustard and pickle along with a Martin's Potato Roll for the first sandwich. This combination hid the flavor of the soda caramelized beef so I skipped the mustard and pickle after the first sandwich. Next time I am going to try this with white Hostess burger buns.
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I'm at Pete and Shorty's in Clearwater. The loose meat here is pretty good but either of the two recipes, the Tastee and the other with Cola and black pepper, blow it away.
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