SC - OOP - Resturant Talk

[Sue Clemenger]

Thanks, Huette, I was wondering what in the heck a "loose meat" sandwich was!
- --Maire

Huette von Ahrens wrote:

> --- Philip & Susan Troy <troy at asan.com> wrote:
> > RichSCA at aol.com wrote:
> > >
> > > A Taylor's Maid-Rite is a loose meat sandwich made
> > of
> > > finely ground hamburger. The hamburger is cooked
> > and put in a bun, then
> > > served with mustard, pickles or chopped onions.
> > Maid-Rite restaurants are
> > > franchises located mainly in Iowa and the midwest.
> > But now, thanks to
> > > Taylor's Maid-Rite in Marshalltown, you can enjoy
> > the great taste of a
> > > midwest tradition without leaving your home.
> >
> > I wonder what the industrial rationale is for not
> > forming a patty, yet
> > still calling this a hamburger variant. A hamburger
> > is a Hamburger
> > Steak, originally made (in Hamburg, Germany) by
> > pounding beef cutlets
> > with a slice of fat, folding and pounding again,
> > like Damascus steel,
> > until fairly homogeneous. I have seen recipes dating
> > from the turn of
> > the century that don't mention ground meat, but it
> > would be kind of
> > labor-intensive to do this in quantity for a
> > restaurant, as would
> > scraping the beef to a pulp, the OTHER way it used
> > to be done. I suspect
> > grinding the beef might have come into its own for
> > restaurants that sold
> > Hamburger Steak sandwiches in quantity (often on
> > sliced bread, BTW, not
> > on buns).
> >
> > Could it be that the Loose Meat Hamburger is derived
> > from the need to
> > make them quickly without taking the time to form a
> > patty, or could it
> > simply be derived from some completely different
> > tradition from the
> > Hamburger Steak?
> >
> > Adamantius
>
> In California, they are called Sloppy Joes.  Altho' I
> think that the additives are somewhat different. They
> usually are pickles, onions, olives, cheese, and
> lately, they have been adding chili sauce.
>
> Huette
>
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