Peter Stromquist

Tag: sandwiches

  • Navigating the Iowa Tenderloin Trail

    The “pork tenderloin” is a sandwich unique to Iowa……and also Indiana.  Go figure.  You take a boneless pork chop, hammer it thin-like with a mallet, dip it in batter, serve it on a hamburger bun one-tenth the size of the meat. Restaurants vary the batter recipes and seasonings. The “trick” seems to be to get […]

  • Pork Tenderloin Recipe

    Pork “tenderloins” are an Iowa thing.  And Indiana thing.  We’ll leave it at that.  It’s a boneless pork chop, hammered with a mallet to make it larger and thinner, dipped in batter and deep-fried, served on a hamburger bun about 1/10th the size of the ‘loin. You might also call it wienerschnitzel, of a sort. […]

  • Primanti Brothers Sandwich Review

    There is a raft of places in the world where enterprising folks have created what I call a “one-handed meal.” Designed originally for the working class, shift workers, these foodstuffs were especially well adapted to heavy industry factory workers, miners and the like. In Cornwall, England, it was the “pasty,” a baked meat and vegetable […]

  • Oasis Diner Review, Plainfield, IN

    Mountain View Diner Manufacturing company was established in New Jersey in the 30s and operated to the late 50s. They built and shipped diners around the country, including this particular unit, which was shipped by rail to Plainfield in 1954. It operated pretty much continuously since that time, except for a few years hiatus, a […]

  • Nationwide – Arbys Reuben Sandwich Review

    I clearly remember my first visit to an Arby’s, it was in the area of Minneapolis surrounding the U of M, and at that time, they had a glass enclosed “oven” in the middle of the dining room where the ‘roasts’ were cooking (at least that’s what I remember). Arby’s was founded in Boardman, Ohio, in […]

  • Lobster Sliders Review

      I was so “kitchen bored” today, thought I would try out the “Lobster Sliders” I grabbed at dollar store a couple weeks ago. Made by the “Pride and Joy” brand, part of Indian Ridge Shrimp Company out of Cauvin, LA, the (total weight) 3.5 ounce patties are made from lobster meat, bread crumbs, egg, […]

  • Buddig Corned Beef Review

    I call these kind of lunch meats “pressed, chopped, and formed,” but on the package, I notice it says “cooked, chopped, and pressed.”  My bad.  My mom was on a kick with these kind of ‘meats’ for supplying our brown bag lunches during our coming up years.  Although my siblings and I were relatively healthy […]

  • Fricks Ham Review

    Ran into a product I hadn’t seen before, a boneless half  ham from Frick’s Meat, a purveyor from Washington, MO (about 40 miles west of St. Louis, halfway between I-70 on the north, and I-44 on the south.  Frick’s has been around for nearly a century and a quarter, and manufacturers processed pork products, including […]

  • Vienna Beef Corned Beef and Pastrami

    If you’re even an occasional reader of this site, you know two things for sure –  I have a diminishing interest in purchasing most ‘deli meats’ because of real or perceived notion they aren’t ‘real.’  By that I am generally referring to two things –  ‘roasts’ that are formed from meat and other ingredients into […]

  • Vienna Beef Italian Beef Kit

    I’ve written a ton about Chicago’s iconic specialty, the Italian Beef sandwich.  I’ve looked at different brands to prepare at home, as well as a number of restaurant offerings.  Check all those posts out here.  Today we tried Vienna Beef’s home version of the preparation, beef and gravy frozen in a tub.  Spoiler.  Any of […]