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Old 09-19-2013, 08:49 PM   #31
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Originally Posted by jennyema View Post

I think the breaded pork and the Maidrite are a draw.

Indiana, I think, got the pork.

I'm glad Iowa's is a Maidrite. Grew up on them.
I would have thought they would mention Maidrite, instead they mentioned Tastee In and Out, which I'd never heard of, for loose meat sandwiches.

OK, now I am annoyed. Asked DH, who grew up in Iowa, what the Iowa sig sam would be, he also answered pork tenderloin, followed by the Maidrite.
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Old 09-20-2013, 06:22 PM   #32
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Originally Posted by Dawgluver View Post
I would have thought they would mention Maidrite, instead they mentioned Tastee In and Out, which I'd never heard of, for loose meat sandwiches.

OK, now I am annoyed. Asked DH, who grew up in Iowa, what the Iowa sig sam would be, he also answered pork tenderloin, followed by the Maidrite.
What is a loose meat sandwich? I've always wondered since watching an episode of "Rosanne" when she took over a restaurant (and that's going back a bit)
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Old 09-20-2013, 06:56 PM   #33
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What is a loose meat sandwich? I've always wondered since watching an episode of "Rosanne" when she took over a restaurant (and that's going back a bit)
I remember that! And she and then-hub Tom Arnold actually opened a loose meat restaurant for awhile in Iowa. Here the originals were called Maid Rites, several franchises around.

Here's a copycat with a bit of an explanation: http://iowagirleats.com/2010/11/01/y...m-the-midwest/
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Old 09-20-2013, 07:15 PM   #34
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A loose meat sandwich is like a sloppy joe, but with a different sauce. At least the ones I've seen.
I fry some burger, then add some chicken stock, paprika and Worcestershire sauce, let it simmer some until it reduces a bit and serve it on a burger bun with diced onion. It's a nice simple sandwich with minimal work. Good stuff. The meat works in a taco shell with cheddar cheese, too. That's how I usually finish off the leftovers.
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Old 09-20-2013, 07:20 PM   #35
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Originally Posted by pacanis View Post
A loose meat sandwich is like a sloppy joe, but with a different sauce. At least the ones I've seen.
I fry some burger, then add some chicken stock, paprika and Worcestershire sauce, let it simmer some until it reduces a bit and serve it on a burger bun with diced onion. It's a nice simple sandwich with minimal work. Good stuff. The meat works in a taco shell with cheddar cheese, too. That's how I usually finish off the leftovers.
No sauce on a loose meat sandwich, and nothing like a sloppy joe, Pac!
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Old 09-20-2013, 07:33 PM   #36
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Originally Posted by Dawgluver View Post
No sauce on a loose meat sandwich, and nothing like a sloppy joe, Pac!
If you say so
I must make my sloppy joe sandwiches different than you do. Mine are fried burger with dry and wet ingredients to make the burger moist, or wet. What some people refer to as a sauce. Hence the name "sloppy" joe. In the case of a sloppy joe the ingredients color it red. In the case of a loose meat sandwich the juices/sauce are colored like chicken stock, paprika and Worcestershire sauce.
I'd have to see the recipes you use to see to see why yours are nothing alike, but different. Do you use a different meat for your loose meat sandwiches? I've only seen burger used, so that's what I use.
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Old 09-20-2013, 07:43 PM   #37
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Originally Posted by pacanis View Post

If you say so
I must make my sloppy joe sandwiches different than you do. Mine are fried burger with dry and wet ingredients to make the burger moist, or wet. What some people refer to as a sauce. Hence the name "sloppy" joe. In the case of a sloppy joe the ingredients color it red. In the case of a loose meat sandwich the juices/sauce are colored like chicken stock, paprika and Worcestershire sauce.
I'd have to see the recipes you use to see to see why yours are nothing alike, but different. Do you use a different meat for your loose meat sandwiches? I've only seen burger used, so that's what I use.
I'm just stating how Iowa does it, and certainly don't dispute your recipe! I love sloppy joes, and frankly, don't really care for the Maid Rites as they have no sauce But loose meat MaidRites are a state icon around here.

Take a gander at the link I posted.
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Old 09-20-2013, 07:45 PM   #38
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Here you go, dawg. I don't know how authentic either of these are, but you can see they are basically the same sandwich with a different flavored sauce/juice.
Sloppy Joes II Recipe - Allrecipes.com
Loose Meat on a Bun, Restaurant Style Recipe - Allrecipes.com

But you livin' in that neck of the woods might have a different way they make them (the loose meat sandwiches).
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Old 09-20-2013, 07:48 PM   #39
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Originally Posted by Dawgluver View Post
I'm just stating how Iowa does it, and certainly don't dispute your recipe! I love sloppy joes, and frankly, don't really care for the Maid Rites as they have no sauce But loose meat MaidRites are a state icon around here.

Take a gander at the link I posted.
I didn't see a link you posted Maybe I missed a post.
But if the maidrite doesn't have a sauce and it's made similar to the recipe I use, it's because you are using a slotted spoon to scoop it onto the bun
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Old 09-20-2013, 07:51 PM   #40
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Originally Posted by Dawgluver View Post
I remember that! And she and then-hub Tom Arnold actually opened a loose meat restaurant for awhile in Iowa. Here the originals were called Maid Rites, several franchises around.

Here's a copycat with a bit of an explanation: Maid-Rite Recipe | Iowa Girl Eats
OK, this person does not use as much stock/broth as I do. It might cook out. I use enough so the meat floats some, like an ox roast sandwich. The bun is wet when I make them.
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